• Food Science and Preservation
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• v.12 no.6
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• pp.591-599
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• 2005

This study was conducted to optimize the extraction conditions from cabbage by a response surface methodology. In extraction conditions based on the central composite design with variations, the ratio of solvent to sample ($10\~30$mL/g), ethanol concentration ($0\~100\%$) and extraction temperature ($35\~95^{circ}C$) coefficients of determinations ($R^2$) were 0.8162(p<0.1), 0.8173(p<0.1), 0.9374(p<0.01) and 0.9116(p<0.05) in extraction yield, electron donating ability, tyrosinase inhibition and SOD-like ability, respectively. Estimated extraction conditions for the maximizing yield, electron donating ability and SOD-like ability were $15\~30$ mL/g in ratio of solvent to sample, $40\~80\%$; ethanol concentration, and $50\~90^{\circ}C$ ; extraction temperature. Predicted values at the optimum condition (25 mL/g solvent to sample, $50\%$ ethanol concentration and $70^{\circ}C$ in extraction temperature) were in good agreement with observed values.

• Journal of the Korean GEO-environmental Society
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• v.18 no.4
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• pp.23-29
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• 2017

As the Enforcement Ordinance of Environmental Policy Act was revised in 2013, Total Organic Carbon (TOC) was added as an indicative parameter for organic matter in Water and Aquatic Ecosystem Environmental Criteria. Under these imminent circumstances, a regulatory standard is needed to achieve the proposed TOC limitation control water quality from the STP (Sewage Treatment Plant). In this study, a electrolysis utilizing the electrochemical reaction was investigated in lab-scale experiments for the treatment of TOC in sewage effluent. TOC reduction by a electrolysis was investigated response surface methodology using the Box-Begnken methods were applied to the experimental results. A central composite design was used to investigate the effects of the independent variables of electrode space ($x_1$), current density ($x_2$) and electrolyte concentration ($x_3$) on the dependent variables removal efficiency of TOC (y). The optimal conditions for electrolysis were determined: electrode space, current density and electrolyte concentration were 50 mm, $10.3mA/cm^2$ and 0.1M, respectively. Statistical results showed the order of significance of the independent variables to be electrode space > current density > electrolyte concentration.

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

• Food Science and Preservation
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• v.15 no.6
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• pp.840-846
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• 2008

Microwave-assisted extraction (MAE) of grape seeds was performed under the different conditions based on a central composite design for independent variables of microwave power ($0{\sim}120\;W$), ethanol concentration ($0{\sim}100%$) and extraction time ($1{\sim}5\;min$). Response surface methodology (RSM) was used to predict the optimum extraction conditions for three dependent variables in grape seed extracts: total yield, total catechin and electron donating ability. Determination coefficients ($R^2$) of regression equations for the three dependent variables were higher than 0.9 (p < 0.01). The optimal MAE conditions to yield the maximum value of total catechin (434.16 mg%) were 122.76 W microwave power, 42.88% ethanol and 4.67 min extraction time. The superimposed contour maps for maximizing the three dependent variables indicated that the MAE condition ranges were 75150 W, 4060% ethanol and 3.55.0 min. The predicted values at the optimized conditions (6.72% total yield, 408.65 mg% total catechin, and 83.33% electron donation ability) were similar to the experimental values. The optimized MAE (112.5 W, 50% EtOH, 4.2 min) was more efficient than the conventional solvent extraction using 80% EtOH, $60^{\circ}C$ for 3h and 150 rpm.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.41 no.6
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• pp.427-434
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• 2008

Processing of collagen from yellowfin tuna (Thunnus albacares) abdominal skins was optimized by response surface methodology and central composite design. The values of independent variables at optimal conditions were NaOH concentration: 0.5 N, NaOH treatment time: 36.2 hr, pepsin concentration: 1:4.9 ratio (0.245%, w/v), and digestion time: 48.1 hr, respectively. The collagen content estimated under optimal conditions was 33.1%, and the actual experimental collagen content was 32.3%. Physicochemical properties of collagen from yellowfin tuna abdominal skin were investigated by amino acids analysis, SDS-PAGE, FT-IR, viscosity and denaturation temperature. Amino acids content of the collagen was 21.0%. SDS-PAGE pattern of the collagen showed two different $\alpha$-chain (${\alpha}_1$- and ${\alpha}_2$- chain), $\beta$-component and $\gamma$-component. The spectrum of FT-IR of the collagen showed wavenumber at 3,434, 1,650, 1,542 and $1,235\;cm^{-1}$ representing the regions of amide A, I, II and III, respectively. Relative viscosity of the collagen decreased continuously on heating up to $32^{\circ}C$, and the rate of decrease was retarded in the temperature range of $35-50^{\circ}C$. Denaturation temperature (Td) of the collagen solution (0.06%, w/v) was $31^{\circ}C$ and was lower than calf skin collagen ($35^{\circ}C$).

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.12
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• pp.1677-1685
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• 2012

The autolysate and hydrolysate of a common squid liver, Todarodes pacificus, were prepared. Autolysis (liver ratio, pH, temperature) and Protamex-treated hydrolysis (pH, temperature, ratio of protease to liver) conditions were optimized by response surface methodology using central composite design for under 1 hr of hydrolysis time. The desirability profile indicated that maximum DH could be achieved at a squid liver of 93.5%, pH 6.4, and $47^{\circ}C$ in autolysis, while that of Protamex-treated hydrolysis did at a Protamex-to-squid liver level of 0.33%, pH 6.0, and $55^{\circ}C$. Three amino acids, proline, cysteine, and methionine, were not detected in the total amino acid composition of the Protamex-treated hydrolysate, while they were detected in the free amino acid composition. Cadmium was $8.32{\pm}0.03$ mg/100 g-powder for raw, $3.56{\pm}0.02$ mg/100 g-powder for the autolysate, and $13.26{\pm}0.04$ mg/100 g powder for the Protamex-treated hydrolysate. The major molecular weight ranged from 1.0 to 1.5 kDa for the autolysate and from 210 to 470 Da for the Protamex-treated hydrolysate. Food functionalities of the autolysate, such as surface hydrolphobicity, emulsion activity index, emulsion stability, water, and fat adsorption, were similar to the Protamex-treated hydrolysate. Both the autolysate and Protamex-hydrolysate showed high inhibitory activities on the angiotensin-I converting enzyme. Cell toxicity against the HepG2 cell line was not detected in the autolysate or the Protamex-treated hydrolysate by 200 ${\mu}g/mL$.

• Korean Journal of Food Science and Technology
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• v.31 no.4
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• pp.938-944
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• 1999

Response surface methodology (RSM) was used for monitoring the changes of Hunter's color and organoleptic colors of roasted doraji tea with variations in threonine concentration of soaking solution and roasting condition. In soaking and roasting processes based on the central composite design with variations in threonine concentration of soaking solution, roasting temperature and roasting time, coefficients of determinations $(R^{2})$ of the models were above 0.87 (p<0.05) in Hunter's color parameters and organoleptic color. Hunter's color L value of roasted doragi tea was maximized in 0.09% threonine concentration of soaking solution, $142.37^{\circ}C$ and 21.94 min in roasting condition. Hunter's color a value of roasted doragi tea was maximized in 1.24% threonine concentration of soaking solution, $154.01^{\circ}C$ and 28.59 min in roasting condition, minimized in 1.67% threonine concentration of soaking solution, $137.61^{\circ}C$ and 24.62 min in roasting condition, Hunter's color b value of roasted doragi tea was maximized in 1.10% threonine concentration of soaking solution, $154.72^{\circ}C$ and 27.12 min in roasting condition. The maximum quality of organoleptic color of roasted doragi tea was soaked in 1.25% threonine concentration, and roasted at $141.81^{\circ}C$ for 34.14 min.

• Food Science and Preservation
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• v.12 no.2
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• pp.166-172
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• 2005

Response surface methodology (RSM) was applied to monitor the effects of steaming and roasting conditions of Polygonatum odoratum roots an total phenolics content, electron donating ability (EDA) and nitrite-scavenging ability (NSA) of the extract. In steaming and roasting processes based on the central composite design. with variations in steaming time $(60\~180\;min)$, roasting temperature $(110\~150\;min)$ and roasting time $(10\~50\;min)$, coefficients of determinations $(R^2)$ were 0.9356 (p<0.01) in total phenolics, 0.9578 (p<0.01) in EDA and 0.9436 (p<0.01) in NSA (pH 3.0). The maximum value of total phenolics was $2847.67\;mg\%$ at 135.59 min of steaming time, $143.84^{\circ}C$ of roasting temperature and 43.47 min of roasting time. The maximum value of EDA was $75.00\%$ in 108.98 min, $135.56^{\circ}C$ and 48.86 min. The maximum value of NSA (pH 3.0) was $87.38\%$ in 162.80 min, $143.88^{\circ}C$ and 31.97 min, respectively. Total phenolics content of the extract was influenced by heating conditions in the order of roasting temperature, steaming time and roasting time. While EDA and NSA were appreciably influenced by roasting time, followed by roasting temperature and steaming time.

• Food Science and Preservation
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• v.13 no.2
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• pp.252-258
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• 2006

To find the optimum extraction condition of dried omija, central composite experimental design having three independent variable (extraction temperature, extraction time and water ratio) with five levels was conducted for response surface analysis. The maximum of soluble solid was predicted to the extraction conditions of over 25 fold water ratio, $7{\sim}8hr$ and $75^{\circ}C$. Total acid, total phenol, reducing sugar and vitamin C were predicted to respectively 30 fold water ratio, 6 hr, $70^{\circ}C$, 30 fold water ratio, $6{\sim}7\;hrs,\;80^{\circ}C$ and 30 fold water ratio, $6{\sim}8\;hr,\;80^{\circ}C$, 25 fold water ratio, $5{\sim}6hr,\;80^{\circ}C$ extraction condition. Turbidity of extraction condition. Turbidity of extraction condition was 7 over 25 ford water ratio and over $60^{\circ}C$. From the superimposing results of response variables, the optimum extraction condition was predicted 25 folds water ratio, 6 hr and $65{\sim}70^{\circ}C$.