• Journal of the Korean Society of Food Culture
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• v.20 no.6
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• pp.695-702
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• 2005

To determine the optimum mixing conditions of nopal jelly, samples were prepared with various compounding ratios of gelatin(16, 18, 20, 22 and 24g), sucrose(100, 120, 140, 160 and 180g), Citric acid(2, 3, 4, 5 and 6) using a central composite design. Physical and sensory evaluations were performed and considered using a response surface methodology. The optimum mixing rates which meet sensory items is gelatin 20.19g, sucrose 141.52g and citric acid 4.04g.

• Journal of the Korean Chemical Society
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• v.58 no.1
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• pp.80-84
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• 2014

The process of petroleum involves in a large amount of oily wastewater that contains high levels of chemical oxygen demand (COD) and toxic compounds. So they must be treated before their discharge into the receptor medium. In this paper, wet peroxide oxidation (WPO) was adopted to treat the oily wastewater. Central composite design, an experimental design for response surface methodology (RSM), was used to create a set of 31 experimental runs needed for optimizing of the operating conditions. Quadratic regression models with estimated coefficients were developed to describe the COD removals. The experimental results show that WPO could effectively reduce COD by 96.8% at the optimum conditions of temperature $290^{\circ}C$, $H_2O_2$ excess (HE) 0.8, the initial concentration of oily wastewater 3855 mg/L and reaction time 9 min. RSM could be effectively adopted to optimize the operating multifactors in complex WPO process.

• Environmental Engineering Research
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• v.17 no.2
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• pp.117-122
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• 2012

A central composite design and response surface methodology were applied to investigate the optimum conditions for maximum adsorption capacity in activated alumina as an adsorbent. The optimized conditions were determined for adsorption capacity using variables of flow rate and temperature. It was found that flow rate and temperature greatly influenced the adsorption capacity, as determined by analysis of variance analysis of these variables. Statistical checks indicated that second order polynomial equations were adequate for representing the experimental values. The optimum conditions for adsorption capacity were $0^{\circ}C$ and 2,718 mL/min, with the estimated maximum adsorption capacity of 17.82%. The experimental adsorption capacity was 17.75% under these optimum conditions, which was in agreement with the predicted value of 17.82%.

• Journal of Microbiology and Biotechnology
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• v.22 no.7
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• pp.923-929
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• 2012

Optimization of culture conditions for L-asparaginase production by submerged fermentation of Aspergillus terreus MTCC 1782 was studied using a 3-level central composite design of response surface methodology and artificial neural network linked genetic algorithm. The artificial neural network linked genetic algorithm was found to be more efficient than response surface methodology. The experimental $_L$-asparaginase activity of 43.29 IU/ml was obtained at the optimum culture conditions of temperature $35^{\circ}C$, initial pH 6.3, inoculum size 1% (v/v), agitation rate 140 rpm, and incubation time 58.5 h of the artificial neural network linked genetic algorithm, which was close to the predicted activity of 44.38 IU/ml. Characteristics of $_L$-asparaginase production by A. terreus MTCC 1782 were studied in a 3 L bench-scale bioreactor.

• Korean journal of food and cookery science
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• v.20 no.1
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• pp.112-118
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• 2004

The purpose of this study was to find the optimal mixing conditions of three different amounts of gelatin, green tea powder and sucrose for preparation green tea powder jelly. A central composite design involving gelatin(12 ∼ 16g), green tea powder(3∼5g) and sucrose(40∼60g) was used to investigate the sensory characteristics of green tea powder jelly. Sensory characteristics, such as hardness, elasticity, sweetness, transparency, color, flavor and overall quality of green tea powder jelly, were measured using a response surface methodology computer program. The overall optimal conditions that satisfied all the sensory properties of green tea powder jelly were 13.4g gelatin, 4.2g green tea powder and 50.8g sucrose.

• Proceedings of the Korean Society For Composite Materials Conference
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• 2000.11a
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• pp.245-248
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• 2000

Modern aircraft composite structures are designed using a damage tolerance philosophy. This design philosophy envisions sufficient strength and structural integrity of the aircraft to sustain major damage and to avoid catastrophic failure. The only reasonable way to treat on the same basis all the conditions and uncertainties participating in the design of damage tolerant composite aircraft structures is to use the probability-based approach. Therefore, the model has been developed to assess the probability of structural failure (POSF) and associated risk taking into account the random mechanical loads, random temperature-humidity conditions, conditions causing damages, as well as structural strength variations due to intrinsic strength scatter, manufacturing defects, operational damages, temperature-humidity conditions. The model enables engineers to establish the relationship between static/residual strength safety margins, production quality control requirements, in-service inspection resolution and criteria, and POSF. This make possible to estimate the cost associated with the mentioned factors and to use this cost as overall criterion. The methodology has been programmed into software.

• KSBB Journal
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• v.15 no.4
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• pp.393-397
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• 2000

The cometaboic biodegradation conditionso f trichloroethylene(TCE) by Burkholderia cepacia G4 were optimized using response surface analysis. The experimental sets of phenol concentration temperature and pH were designed using central composite experimental design. The optimal conditions of phenol concentration temperature and pH were determined to be 0.91 ppm 21.5$^{\circ}C$ and 7.65 respectively by the Ridge analysis of the contour plot for TCE biodegradation rates. The TCE biodegradation rate could be enhanced up to 2.43 nmol.mg protein$.$min by response surface methodology.

• Proceedings of the KWS Conference
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• 2004.05a
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• pp.39-41
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• 2004

This study is to optimize the condition of pulse parameters using the response surface method in micro pulse TIG welding of pleated type metallic filter. The input parameters used were pulse current, base current, pulse duty, frequency and welding speed and the hydraulic pressure was used as the output parameter. The central composite design was designed using second order regression model, As the results, the optimal welding condition to manufacture the pleated type metallic filter was obtained.

• Journal of Applied Biological Chemistry
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• v.58 no.2
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• pp.117-124
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• 2015

The extract of white rose petals has an antioxidant effect and can be used to treat allergic disease. The purpose of this study was to identify optimal conditions for extracting antioxidative compounds from white rose petals with 2,2-diphenyl-1-picrylhydrazyl scavenging activities. A response surface methodology based on a central composite design was used to investigate the effects of three independent variables: ethanol concentration ($X_1$), extraction temperature ($X_2$), and extraction time ($X_3$). The estimated optimal conditions for obtaining phenolic compounds with antioxidant activities were as follows: ethanol concentration of 42% ($X_1$), extraction time of 80 min ($X_3$), and extraction temperature of $75^{\circ}C$ ($X_2$). The estimated optimal conditions for obtaining flavonoid compounds with antioxidant effects were an ethanol concentration of 41% ($X_1$), extraction time of 119 min ($X_3$), and an extraction temperature of $75^{\circ}C$ ($X_2$). Under these conditions, predicted response values for the phenolic and flavonoid contents were 243.5 mg gallic acid equivalent/g dry mass and 19.93 mg catechin equivalent (CE)/g dry mass, respectively.

• Korean journal of food and cookery science
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• v.26 no.2
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• pp.121-128
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• 2010

This study was conducted to develop an optimal composite recipe of nutritional cookies containing oak mushroom (Lentinus edodes) powder that has a high preference score. Oak mushroom(Lentinus edodes) is considered a significantly wholesome food. In addition, the dried oak mushroom(Lentinus edodes) has a better flavor and more nutrients than the fresh oak mushroom since vitamins are activated during the drying process. Wheat flour was partially substituted with Lentinus edodes powder to reduce its content. The optimal sensory composite recipe was determined by making iced cookies which have the advantage of long storage, at 3 concentrations of Lentinus edodes powder, yellow sugar and butter, using the central composite design. In addition, the mixing condition of Lentinus edodes powder cookies was optimized by subjecting the cookies to a sensory evaluation and instrumental analysis using the response surface methodology(RSM). The effects of the addition of the three variables on the quality of Lentinus edodes cookies were assessed in terms of texture, color, spread ratio and sensory evaluation. The results of the sensory evaluation produced very significant values for color, appearance, texture, overall quality(p<0.05), flavor(p<0.01) and the results of instrumental analysis showed significant values in lightness(p<0.05), spread ratio, hardness(p<0.01). As a result, the optimal sensory ratio of Lentinus edodes cookies was determined to be Lentinus edodes powder 10.83g, yellow sugar 61.89 g, and butter 120.0 g.