• Korean Journal of Food Science and Technology
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• v.51 no.4
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• pp.348-355
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• 2019

This study investigated the impact of cellulase treatment on the extraction yield of potato starch (PS), and compared the physicochemical properties of PS by conventional (CSE) and enzymatic (ESE) starch extraction. In ESE, the PS extraction yield was predominantly influenced by reaction temperature, time and their interaction, compared to the cellulase concentration. When potatoes were treated for 8 h at $40^{\circ}C$ with 1.5% cellulase, the PS extraction yield was about 3.4-fold higher than that by CSE. Compared to CSE-PS, ESE-PS showed lower total starch contents and higher amylose contents, resulting in lower swelling factors and distorted pasting viscosity profiles accompanied by absence of peak and breakdown viscosities. However, ESE did not affect the gelatinization characteristics of PS. Overall results suggested that ESE can provide the highest yield of PS, and ESE-PS can be a potential starch source for extending the utilization of PS in food industries.

• Journal of the Korean Society of Manufacturing Technology Engineers
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• v.21 no.6
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• pp.954-960
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• 2012

Nowadays, rapidly changing and unstable global economic environments request a lot of roles to engineers. In this situation, product should be designed to make more profit by cost down and to satisfy distinguished performance comparing to other competitive ones. In this research, the optimization design of the industrial robot casting will be done. The weight and deflection have to be reduced as objective functions and stress has to be constrained under some constant value. To reduce time cost, CCD (Central Composite Design) will be used to make experimental design. And RSM (Response Surface Methodology) will be taken to make regression model for objective functions and constraint function. Finally, optimization will be done with Genetic Algorithm. In this problem, the objective functions are multiple, so NSGA-II which is brilliant and efficient for such a problem will be used. For the solution quality check, the diversity between Pareto solutions will be also checked.

• Applied Chemistry for Engineering
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• v.31 no.2
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• pp.147-152
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• 2020

In this study, we dedicated to optimize the process for a reactive diluent for epoxy resin of improved chemical resistance by using cardanol, a component of natural oil of cashew nut shell liquid (CNSL). The central composite design (CCD) model of response surface methodology (RSM) was used for the optimization. The quantitative factors for CCD-RSM were the cardanol/ECH mole ratio, reaction time, and reaction temperature. The yield, epoxy equivalent, and viscosity were selected as response values. Basic experiments were performed to design the reaction surface analysis. The ranges of quantitative factors were determined as 2~4, 4~8 h, and 100~140 ℃ for the cardanol/ECH reaction mole ratio, reaction time, and reaction temperature, respectively. From the result of CCD-RSM, the optimum conditions were determined as 3.33, 6.18 h, and 120 ℃ for the cardanol/ECH reaction mole ratio, reaction time, and reaction temperature, respectively. At these conditions, the yield, epoxy equivalence, and viscosity were estimated as 100%, 429.89 g/eq., and 41.65 cP, respectively. In addition, the experimental results show that the error rate was less than 0.3%, demonstrating the validity of optimization.

• Journal of Life Science
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• v.26 no.5
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• pp.563-570
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• 2016

Onion vinegar has an undesirable flavor and taste that results from alcohol and acetic acid production from fermentation. In this study, we have used onion vinegar to develop an onion vinegar beverage with better sensory quality. The objective of this study was to determine the optimum blending ratio by using response surface methods to produce an onion vinegar beverage containing Yuza (Citrus junos Sieb ex Tanaka). The optimal formula for a fermented onion beverage was determined using a central composite design by the response surface methodology. The independent variables were obtained by regression analysis of the reaction surface of brown sugar, apple extracts and Yuza extracts. The optimum mixing ratio for onion vinegar:water:brown sugar:apple extracts:Yuza extracts was 6.0:77.6:4.9:9.2:2.3 (w/w). The actual overall acceptance was 7.08 under optimum conditions, which was close to the maximum predicted value of 6.96. The concentration of phenolic compounds, total flavonoids, and quercetin present in the onion vinegar beverage was 14.8 mg/100 g, 2.6 mg/100 g and 1.4 mg/100 g, respectively. The onion vinegar beverage showed antimicrobial activity against Staphylococcus aureus, Escherichia coli, Salmonella typhimurium and Enterobacter aerogenes. It also showed antioxidant effects, with a DPPH radical inhibition rate of 18.2% and superoxide dismutase (SOD)-like activity of 11.5%. In conclusion, the onion vinegar beverage described here seems to have nutritional value and potential biological activity.

• Korean Journal of Food Science and Technology
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• v.46 no.5
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• pp.588-592
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• 2014

Under optimized condition mild pressure in combination with specific temperature for heat treatment transform the 6-gingerol into 6-shogaol. The purpose of this study was to optimize the conditions used for heat treatment under pressure for increasing 6-shogaol content in ginger (Zingiber officinale Roscoe). A central composite experimental design was used to evaluate the effects of application temperature ($70-130^{\circ}C$) and temperature-holding time (95-265 min) on the transformation of 6-shogaol. The experimental values were shown to be in significantly good agreement with the predicted values (adjusted determination coefficient, $R^2{_{Adj}}=0.9857$). 6-Shogaol content increased as the application temperature and temperature-holding time increased. By analyzing the response surface plots, the optimum conditions of heat treatment (temperature and time) for increasing 6-shogaol content were found to be $127^{\circ}C$ and 109 min, respectively. Under these optimal conditions, the predicted 6-shogaol content was 3.98 mg/g dried ginger. The adequacy of the model equation for predicting the optimum response values was effectively verified by the validation data.

• Journal of Korean Society on Water Environment
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• v.23 no.1
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• pp.111-121
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• 2007

The experimental design and response surface methodologies haven been applied to the investigation of the chemical coagulation of livestock wastewater. The chemical coagulation reactions were mathematically described as a function of parameters raping mixing (rpm) of chemical coagulation ($X_1$), slow mixing (rpm) of chemical coagulation ($X_2$), $FeCl_3 $ concentration (mg/L) ($X_3$) and pH ($X_4$) being modeled by use of the central composite design. Empirical models were developed to describe relationship between the experimental variables and response. Statistical analysis indicates that three factors ($X_1$: raping mixing (rpm), $X_2$: slow mixing (rpm), $X_3$: $FeCl_3 $ concentration (mg/L) on the linear term (main effect), slow mixing (rpm) (${X_2}^2$) on the non-linear term (quadratic), and two factors ($X_1-X_3$, $X_2-X_3$) on the non-linear term (cross-product) had significant effects, respectively. The estimated ridge of maximum responses and optimal conditions for CODcr using canonical analysis was 87.44% ($X_1$: 229 rpm, $X_2$: 51 rpm, $X_3$: 877 mg/L, $X_4$: 4.3). To confirm this optimum condition, three additional experiments were performed and the mean CODcr removal (%) and concentration (mg/L) with a standard deviation of $87{\pm}1.2%$ ($576{\pm}34ppm$) were obtained.

• Journal of the Korea Society for Simulation
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• v.25 no.1
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• pp.1-9
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• 2016

This study focuses on the air to air missile control fin planform optimization for the minimizing hinge moment with the considering phenomena of fluid and structure simultaneously. The fluid-structure interaction method is applied for the fluid and structure phenomena simulation of the control fins. A transient-loosely coupled method is used for the fluid-structure interaction simulation because it is suited for using each fluid and structure dedicated simulation software. Searching global optimization point is required many re-calculation therefore in this study, a mathematical model is applied for rapidly calculation. The face centered central composite method is used for generating design points and the 2nd polynomial response surface is sued for generating mathematical model. Global optimization is performed by using the generic algorithm. An objective function is the minimizing travel distance of the center of pressure between Mach 0.7 and 2.0 condition. Finally, the objective function of optimized planform is reduced 7.5% than the baseline planform with satisfying constrained conditions.

• Food Science and Preservation
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• v.10 no.3
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• pp.314-319
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• 2003

This study was conducted to the optimize salting process of eggplant for development new product and enhancement quality for export. Three variables by five level central composite design and response surface methodology were used to determine optimum conditions for salting time, temperature and salt concentration. Optimization of the process was conducted using the combination of the moisture content, salinity and color of surface and inside of salted eggplant. The regression polynomial model was suitable (P>0.05) by Lack-of-Fit analysis with highly significant. To optimize the process, based on surface response and contour plots, the individual contour plots of the response variables were superimposed. The optimum conditions for this process were 6 days and 15$^{\circ}C$ at 30％ concentration under the optimum of restricted variables as moisture content was below 84％, salinity was below 14％, L and b value of surface were 10 to 20 and below 0, L value and b value of inside were 70 to 75 and 16 to 18.

• Food Science and Preservation
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• v.10 no.3
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• pp.320-325
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• 2003

This study was conducted to optimize sugaring process of yam for development of new snack product and enhancement acceptability. Three variables by five level central composite design and response surface methodology were used to determine optimum conditions for sugaring time, temperature and concentration. Optimization of the process was conducted using the combination of the moisture content, solid content, color and rehydration ratio. The regression polynomial model was suitable (P>0.05) model by Lack-of-Fit analysis with highly significant. To optimize the process, based on surface response and contour plots, superimposing the individual contour plots for the response variables. The optimum conditions for this process were 5.5 hours and 58％ at 40$^{\circ}C$ under the optimum of restricted variables as moisture content was 66 to 70, solid content was 25 to 30％, L value was above 75, a value was -2.1 to -2.4, b value was above 5 and rehydration ratio was 200 to 250.

• Food Science and Preservation
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• v.17 no.2
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• pp.261-266
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• 2010

Acidic hydrolysis conditions prior to HPLC analysis of plant flavonoids was investigated by response surface methodology (RSM), using leaves of Ginkgo biloba L. Ten hydrolysis conditions using 0.5-2.5 M HCl and 0.5-2.5 hr hydrolysis time were chosen to form a central composite rotatable design (CCRD), and optimization by RSM was achieved by measuring myricetin, quercetin, and kaempferol levels by HPLC. Optimum hydrolysis condition was 1.5 M HCl for 1.5 hr. The levels of flavonoids obtained under the condition were in good agreement with predicted maximum values, with yields of more than 95%. These optimum hydrolysis condition was applied to analysis of flavonoid content in the leaves of Camellia sinensis, Ficus carica, and Sageretia theezans.