• Korean Journal of Food Science and Technology
• /
• v.35 no.5
• /
• pp.884-892
• /
• 2003

This study was conducted to optimize the water homogenization process of mandarin orange peel for colored rice. Four variables were used to determine the optimum conditions for homogenization speed, time, temperature, and water volume with a five level central composite design and response surface methodology. The process was optimized using the combination of EI and b values of rice coated with water extract of the mandarin orange peel. The effect of water volume was the most significant compared to the other variables on the quality of water homogenate. The regression polynomial model was a suitable (p>0.05) model by lack-of-fit analysis showing high significance. To optimize the process, based on surface response and contour plots, individual contour plots for the response variables were superimposed. The optimum conditions for manufacturing water extract from mandarin orange was with 8,500 rpm homogenization speed, 2.8 min time, $53^{\circ}C$ temperature, and 42 mL water volume with the maximum of restricted variables of EI above 400 and h value above 24.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.40 no.3
• /
• pp.458-465
• /
• 2011

Response surface methodology (RSM) was applied to optimize substrate conditions of ribose and hydrolyzed wheat gluten solution for Maillard reaction. Independent variables were NaCl concentration of hydrolyzed wheat gluten ($X_1$), concentration of ribose ($X_2$) and concentration of hydrolyzed wheat gluten ($X_3$), while the dependent variables of the central composite design (CCD) were browning index (absorbance 420 nm), DPPH radical scavenging activity (DF) and sensory preference (score). Optimum substrate conditions at $140^{\circ}C$, 30 min reaction were 3% NaCl concentration of hydrolyzed wheat gluten, 6.2% concentration of ribose and 13.27% concentration of hydrolyzed wheat gluten. The coefficients of determination ($R^2$) were 0.975, 0.960 and 0.854, the model fit was very significant (p<0.001). DPPH radical scavenging activities and sensory preferences were predicted as 700 (DF) and 8.42 (score), respectively. The model solution increased more browning and DPPH radical scavenging activities with increasing ribose and hydrolyzed wheat gluten concentration. Especially hydrolyzed wheat gluten concentration was the most influential factor, while NaCl concentration of hydrolyzed wheat gluten hardly affected the responses. Sensory preference was increased with rising wheat gluten concentration and decreasing NaCl concentration of hydrolyzed wheat gluten.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.36 no.11
• /
• pp.1465-1471
• /
• 2007

Response surface methodology (RSM) was employed to optimize extraction conditions in order to find the maximal functional properties of fluid Cheonggukjang. Based on central composite design, a study plan was established with variations of microwave power, ethanol concentration, and extraction time. Regression analysis was applied to obtain a mathematical model. The maximum inhibitory of tyrosinase activity was found as 26.75% at the conditions of 30.56W microwave power, 2.40 g/mL of ratio of solvent to sample content and 10.00 min extraction time, respectively. The maximum superoxide dismutase (SOD)-like activity was 53.23% under the extraction conditions of 108.42 W, 4.38 g/mL and 7.84 min. Based on superimposition of three dimensional RSM with respect to extraction yield, inhibitory of tyrosinase activity and SOD-like activity obtained under the various extraction conditions, the optimum ranges of extraction conditions were found to be microwave power of $55{\sim}75$ W, ratio of solvent to sample content of $2{\sim}5$ g/mL and extraction time of $3.5{\sim}15$ min, respectively.

• Journal of the Korea Organic Resources Recycling Association
• /
• v.23 no.2
• /
• pp.53-60
• /
• 2015

Newly, nutrients recovery by bioconversion in the swine waste which caused serious problems due to its high organic fraction and content of nutrients such as phosphorus and nitrogen is viewed as a considerable approach since it produces valuable product as well as recycling of resources. Consequently, it is necessary to find new methods to treat swine waste. One possible solution to this problem is to use this potential pollutant as a growth substrate for economically valuable products. The study for the fundamental improvement of bioconversion efficiency by finding optimum growth conditions using statistical models and biotechnology was performed. A novel approach to utilize swine waste by cultivating mycelia of the mushroom Phellinus linteus are described. A central composite face-centered design (CCF) for the experiments was used to develop empirical model providing a quantitative interpretation of the relationships among the three variables, which were substrate concentration, pH, and temperature. The maximal radial extension rate (2.78mm/d) of P.linteus was determined under the condition of 5.0 g COD/L, pH 5.0, and temperature $29.7^{\circ}C$. The results of this study suggest that swine waste could be utilized as a growth substrate for the cultivation of mushroom mycelia enhancing an efficiency of utilizing this by-product of the livestock industry.

• Food Science and Preservation
• /
• v.18 no.2
• /
• pp.178-183
• /
• 2011

The consumer awareness concerning coffee beverages has increased in Korea. The objective of this study was to optimize the roasting conditions of coffee bean for consumer's attribute. The optimal roasting conditions for Colombian coffee beans were analyzed by using a central composite design with a quadratic polynomial model by response surface methodology (RSM). The experimental conditions for coffee bean roasting were $194.82^{\circ}C{\sim}250.00^{\circ}C$ and 7.93~22.07 minutes. The responses of sensory attributes. physicochemical and physical properties were analyzed with RSM. The width. length and height of green beans increased when the beans were roasted. The higher degree of roasting gave the higher pH and solid contents but the lower total acidity and total phenolic compounds. In sensory tests, the roasting temperature and time had a significant effect on the flavor score. The optimum roasting condition of Colombian coffee bean predicted for maximizing the length, width, solid contents, total phenolic compounds and flavor score were 20 minutes at $225^{\circ}C$ by RSM.

• Korean Journal of Food Science and Technology
• /
• v.41 no.3
• /
• pp.245-250
• /
• 2009

This study examined the optimization of alcohol extraction conditions for maximizing the total polyphenols derived from apple pomace, by response surface methodology (RSM). The effects of four independent variables, including $X_1$ (ratio of solvent to sample content), $X_2$ (dipping time), $X_3$ (extraction time), and $X_4$(extraction temperature), were investigated at five levels using central composite design (CCD). $Y_1$ (yield) and $Y_2$ (total polyphenols) were chosen as dependent variables. The coefficients of determination, $R^2$, were greater than 0.900 (0.9042 and 0.9555). The results showed that the model fit was very significant (p<0.001). The optimum extraction conditions were as follows: 13.00 mL/g for the ratio of solvent to sample content, 89.02 min for dipping time, 180 min for extraction time, and $70^{\circ}C$ for extraction temperature. At these conditions, the predicted total polyphenol content was 29.68 mg catechin equiv./g.

• Food Science and Preservation
• /
• v.19 no.5
• /
• pp.703-711
• /
• 2012

This study was conducted to investigate the quality and organoleptic properties of dehydrated onions with steaming and heating. Sliced onions were treated as follows: steaming time ($X_1$, 5~25 min); drying temperature ($X_2$, $55{\sim}70^{\circ}C$) and drying time ($X_3$, 4~20 hr). All the variables were modelled and analyzed using a central composite design and response surface methodology (RSM). The coefficients ($R^2$) of the water content and water activity model induced from RSM were 0.9514 (p<0.01) and 0.9455 (p<0.01), respectively. The water content and water activity were affected by the drying temperature and time. The $R^2$ on the models of Hunter's L, a, b values were 0.9419 (p<0.05), 0.8818 (p<0.01) and 0.9360 (p<0.01), respectively. Hunter's L, a, b values were affected by the drying temperature and time, but Hunter's b value was not affected by the steaming time. In addition, the $R^2$ on the models of overall palatability was 0.8867 (p<0.05). The maximum palatability response was 5.92 when the steaming time was 13.14 min, the drying temperature was $63.11^{\circ}C$ and the drying time was 14.49 hr.

• Food Science and Preservation
• /
• v.14 no.5
• /
• pp.474-480
• /
• 2007

Response surface methodology (RSM) was employed to optimize extraction conditions preserving valuable functional properties of fluid Cheonggukjang obtained from red ginseng. Based on a central composite design, the study plan was established using variations in microwave power, ethanol concentration, and extraction time. Regression analysis was applied to obtain a mathematical model. A maximum electron donating ability (EDA) of 99.09% was obtained under the specific extraction conditions of microwave power 135.62 W, ratio of solvent to sample contents. 3.60 g/mL, and an extraction time of 11.79 min. The maximum inhibitory effect on tyrosinase activity was 10.02% at 119.16 W, 4.02 g/mL, and 5.57 min. The maximum superoxide dismutase (SOD)-like activity was 63.83% under the extraction conditions of 125.29 W, 4.04 g/mL, and 11.02 min. Based on superposition of four-dimensional RSM data obtained to optimize electron donating ability, nitrite-scavenging ability, inhibitory effect on tyrosinase activity, and SOD-like activity, the optimum ranges of extraction conditions were found to be a microwave power of $l{\sim}85 W$, a ratio of solvent to sample content of $1.4{\sim}2.8\;g/mL$, and an extraction time of $6.5{\sim}11\;min$.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.43 no.1
• /
• pp.128-134
• /
• 2014

To develop a crab-like flavorant from snow crab cooker effluent (SCCE, $20^{\circ}Brix$), optimal reaction conditions were determined using response surface methodology (RSM) combined with reaction flavoring technology (RFT). Using five variables (proline, glycine, arginine, methionine, fructose), RSM based on a five-level central composite design was applied to evaluate sensory acceptance (odor, taste, and overall acceptance) as dependent variables. A model equation obtained from RSM showed 0.88 of R-square for odor, 0.90 for taste, and 0.95 for overall acceptance with 0.07 lack of fit in overall acceptance (P<0.05). Odor score (predicted value) was 7.21 in the saddle point. Optimal flavoring conditions for making a crab-like flavorant were as follows: addition of 0.29 g of proline, 0.63 g of glycine, 0.61 g of arginine, 0.02 g of methionine, and 1.07 g% (w/v) of fructose into SCCE with RFT (90 min at $130^{\circ}C$). Odor score obtained under optimal conditions was 7.56, which was higher than the predicted value.

• Korean Chemical Engineering Research
• /
• v.56 no.2
• /
• pp.229-239
• /
• 2018

The purpose of this study was to effectively produce the biosugar from cell wall of lipid extracted microalgae (LEA) by using microwave-assisted pretreatment without enzymatic hydrolysis process. Response surface methodology (RSM) was applied to optimization of microwave-assisted pretreatment conditions for the production of biosugar based on enzyme-free process from LEA. Microwave power (198~702 W), extraction time (39~241 sec), and sulfuric acid (0~1.0 mol) were used as independent variables for central composite design (CCD) in order to predict optimum pretreatment conditions. It was noted that the pretreatment variables that affect the production of glucose (C6) and xylose (C5) significantly have been identified as the microwave power and extraction time. Additionally, the increase in microwave power and time had led to an increase in biosugar production. The superimposed contour plot for maximizing dependent variables showed the maximum C6 (hexose) and C5 (pentose) yields of 92.7 and 74.5% were estimated by the predicted model under pretreatment condition of 700 w, 185.7 sec, and 0.48 mol, and the yields of C6 and C5 were confirmed as 94.2 and 71.8% by experimental validation, respectively. This study showed that microwave-assisted pretreatment under low temperature below $100^{\circ}C$ with short pretreatment time was verified to be an effective enzyme free pretreatment process for the production of biosugar from LEA compared to conventional pretreatment methods.