• 대한영양사협회학술지
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• 제12권1호
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• pp.32-43
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• 2006

The purpose of this study is to find out the optimal mixing ratios of three different amounts of pectin, sugar and citric acid for preparation of garlic jam through response surface methodology(RSM) based on the sweetness, pH, color, sensory and texture test. As the sucrose content increased, the sweetness, cohesiveness, color, flavor, gloss and overall palatability of garlic jam tended to be high and the lightness tended to be low. As the pectin content increased, the adhesiveness of garlic jam tended to increase. As the citric acid content increased, the overall palatability of garlic jam tended to be high and the pH tended to be low. The Pectin levels were included 1.8-2.1g, sucrose levels were included 325-342g and citric acid levels were 5.8-6.1g. The optimal mixing ratios of a pectin, sugar and citric acid for manufacturing the best quality of garlic jam were 2.0g, 334g and 6.0g, respectively.

• 동아시아식생활학회지
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• 제19권3호
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• pp.421-429
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• 2009

This study was conducted to develop a recipe for a nutritional cookie containing Danggue powder, and to achieve an optimal ingredient composition and texture that would appeal to consumers of all ages. To reduce its content, wheat flour was partially substituted with Danggue in the formulation. Response surface methodology was used to analyze the measured results and showed 16 experimental points, including 2 replicates for the Danggue powder, brown sugar, and butter ingredients. The compositional and functional properties were measured, and these values were applied to a mathematical model. A canonical form and perturbation plot showed the influence of each ingredient on the final product. The sensory evaluation results indicated significant differences between samples for color (p<0.01), flavor (p<0.01), texture (p<0.05), and overall quality (p<0.05). As a result, the optimal ingredient levels for sensory quality were determined as 4.83 g of Danggue powder, 70.46 g of brown sugar, and 86.08 g of butter.

• 동아시아식생활학회지
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• 제19권1호
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• pp.38-44
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• 2009

The principal objective of this study was to determine the optimal mixing ratios of three different quantities of spirulina, salt and water for the preparation of Korean rice cake (Dukbokiduk) via response surface methodology on the basis of color, texture, and sensory test. The spirulina levels were tested in a range of $1{\sim}3%$, the water levels in a range of $15{\sim}25%$, and salt levels were tested a range of $0.5{\sim}1%$ by weight of rice powder. Taste was influenced most profoundly by the amount of added spirulina. Optimal taste was achieved with 1% of spirulina, 0.75% of salt and 20% water. Thus, the optimal mixing ratios of spirulina, salt, and water for Dukbokiduk were 1.0%, 0.57%, and 19.46%, respectively.

• 농업과학연구
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• 제39권2호
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• pp.195-202
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• 2012

This study was examined the optimization of processing conditions for taste-assurance factors of boiled Korean native chicken (KNC) through response surface methodology. The effects of two independent variables, including heating time ($X_1$) and water volume ($X_2$), were investigated using central composite design. Hypoxanthine content, lipid oxidation, texture, and sensory results were chosen as dependent variable. Results showed high reliability on hypoxanthine and texture property in leg meat (not breast meat) of boiled KNC. Statistical modeling revealed that 3.5 folds of added water (v/w) based on chicken weight and 73.5 min of cooking time was the optimum for producing characteristic taste and textural properties from the leg meat of KNC.

• 폴리머
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• 제32권1호
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• pp.19-25
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• 2008

본 논문은 실리카복합재료인 치약제의 결합제 역할을 하는 수용성 폴리머인 carboxymethylcellulose (CMC)와 carbomer, Mg/Al silicate의 최적의 조성 비율을 구하여 치약제의 레올로지 속성을 개선하는 데에 목적이 있다. 실험계획법 중 혼합물 반응표면분석법을 적용하여 응력, 겔 강도, 늘어짐, 탄성에 대해 oscillatory 레오미터로 측정하였다. 실험 결과 CMC와 carbomer는 치약제의 겔 강도와 응력에 많은 영향을 미치고, CMC는 치약제의 늘어짐을 초래하며, CMC와 Mg/Al silicate가 탄성에 도움이 된다는 사실을 규명하였다. 반응치 최적화를 통해 최적의 폴리머 및 silicate 조성비를 구하여 실험한 결과 개선된 레올로지 속성의 치약제를 확인할 수 있었다.

• 한국식품영양학회지
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• 제29권2호
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• pp.186-199
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• 2016

The purpose of this study was to determine the optimal composite recipe of rice muffins with 3 concentrations of Spergularia marina L. Griseb, sugar and grape seed oil, using central composite design. In addition, the mixing condition of rice muffins was optimized by subjecting it to sensory evaluation and mechanical and physicochemical analysis using response surface methodology (RSM). In regard to its antioxidant effects, Spergularia marina L. Griseb had a total phenol and flavonoid contents and DPPH free radical scavenging activity of 17.03 mg/g, 5.13 mg/g and 17.21%, respectively. The results of mechanical and physicochemical analysis showed significant values for lightness, redness, yellowness, hardness, springiness, chewiness, gumminess, cohesiveness, height, volume, weight, specific volume, loss rate, pH, moisture, sweetness and saltiness (p<0.05), and the results of sensory evaluation showed significant values for color, flavor, taste, softness, appearance and overall quality (p<0.05). As results, optimal sensory ratio was found to be 6.69 g of Spergularia marina L. Griseb, 41.89 g of sugar and 30.48 g of grape seed oil.

• 대한영양사협회학술지
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• 제20권3호
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• pp.212-226
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• 2014

The purpose of this study was to determine the optimal composite recipe of rice muffin using three different amounts of Chinese artichoke (Stachys sieboldii MIQ) powder, brown sugar, and egg. Response surface methodology (RSM) was used to obtain 16 experimental points (including three replicates of Chinese artichoke powder, brown sugar, and egg), and the Chinese artichoke rice muffin formulation was optimized using rheology. The results of the sensory evaluation showed very significant values for color, texture, sweetness, and overall quality (P<0.05). The results of the color, texture, and chemical analyses showed significant values for crumb redness (P<0.01), crumb yellowness (P<0.05), crust redness (P<0.05), crust yellowness (P<0.001), crust lightness (P<0.05), adhesiveness (P<0.01), springiness (P<0.001), gumminess (P<0.01), cohesiveness (P<0.05), moisture content (P<0.05), and sweetness (P<0.05). As a result, optimum formulations obtained by numerical and graphical methods were found to be 8.28 g of Chinese artichoke powder, 66.20 g of brown sugar, 111.72 g of sticky rice powder, 30 g of rice powder, and 59.37 g of egg.

• 한국수소및신에너지학회논문집
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• 제26권5호
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• pp.409-415
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• 2015

This study was performed to optimize the integrated anaerobic digestion (AD) and microbial electrolysis cells (MECs) for the enhanced hydrogen production. The optimum operational conditions of integrated AD and MECs were obtained using response surface methodology. The optimum substrate concentration and operational pH were 10 g/L and 6.8, respectively. In the confirm test, 1.43 mol $H_2/mol$ hexose was achieved, which was 2.5 times higher than only AD. After 40 to 60 hour at seeding, the volatile fatty acids (VFAs) in reactor of AD were not changed. However the VFAs of reactor of AD-MECs were reduced by 61.3% (acetate: 76.4%, butyrate: 50.0%, lactate: 55.0%).

• 한국세라믹학회지
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• 제32권5호
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• pp.535-542
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• 1995

The effect of sintering temperature, sintering time and forming pressure on microwave dielectric properties of (Zr1-xSnx)TiO4 ceramics containing 1.0wt% B2O3, 0.3 wt% La2O3 and 1.0wt% NiTa2O6 was investigated using the response surface methodology. The optimum values of processing variables were determined based on the reproducibility. The optimum values of the dielectric constant of >35. Q.f0 of >55000 and $\tau$f=$\pm$5 ppm/$^{\circ}C$ could be obtained when the sample was pressed at 500~600kg/$\textrm{cm}^2$ and sintered at 1500~155$0^{\circ}C$ for 2~3 hrs.

• 한국산학기술학회논문지
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• 제11권3호
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• pp.787-794
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• 2010

본 논문은 육상트랙용 복합탄성포장재의 고무칩층의 최적 배합조건을 결정하기 위하여 기계적 및 동적 성능에 대한 각 구성요소의 영향을 평가한 것이다. 이에 소요되는 시험 횟수의 최소화를 위하여 실험계획법을 적용하였으며 이에 따라 기계적 및 국제육상연맹(IAAF)에서 요구하는 동적성능에 대한 시험을 수행하였다. 마지막으로 반응표면법을 이용하여 기계적 특성 및 동적 성능을 최적화하기 위한 배합조건을 결정하였다.