• Title/Summary/Keyword: response surface regression

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Physicochemical Properties of Rice Extrudate with Added Ginger Powder by the Response Surface Regression Analysis (반응 표면 분석에 의한 생강 분말을 첨가한 쌀 압출 성형물의 이화학적 성질)

  • 고광진
    • The Korean Journal of Food And Nutrition
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    • v.6 no.3
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    • pp.178-188
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    • 1993
  • This research was attempted to investigate changes in physicochemical properties of rice extrudate with added ginger powder extruded by single screw extruder. Graphic three dimensional analysis on response surface regression was used to evaluate effects of extrusion variables on quality factors of the extrudate according to two independent variables, ginger consent 0∼12%, moisture content 14∼26%. The summarized results are as follows : 1) Regarding proximate composition of rice extrudate with added ginger powder, as ginger powder content of raw material Increased, crude tat, crude protein, crude ash and crude fiber increased, while soluble nitrogen free extract decreased. 2) Graphic three dimensional analysis on response surface regression was conducted for each dependent variable which revealed statistically significant relationship with independent variables, 0∼120A ginger and 14∼26% moisture content. Expansion ratio had a critical point as moisture content changed. As ginger and moisture content Increased, bulk density, break strength and water absorption Index Increased, while water solubility Index decreased. The predicted maximum degree of gelatinization in 6.15% ginger and 15.56% moisture content is 88.27%, and lightness decreased as ginger content Increased. According to the microstructure for the cross section of extrudate obsorbed with image analyzer, air cell number and perimeter revealed saddle point, meanwhile total area and fractarea of air cell had critical points as moisture content changed. In view of the results, quality of rice extrudate with added ginger powder was optimum when rice flour was fed to the extruder with 2∼7% singer powder and 15∼20% moisture content.

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Quality Measurement of Rice - Mixture Extrudate by the Response Surface Regression Analysis (반응표면분석에 의한 쌀 압출성형물의 품질평가)

  • 고광진;김준평
    • Journal of the East Asian Society of Dietary Life
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    • v.1 no.3
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    • pp.305-311
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    • 1991
  • The study was designed to investigate overall acceptability of rice extrudate with added ginseng flour extruded by single screw extruder. Graphic three dimension analysis on response surface regression was conducted for overall acceptability evaluated by balanced incomplete block design. Overall acceptability, which formed a saddle point, increased as moisture content increased at lower die temperature, and as moisture content decreased at higher die temperature. Critical values of each variable which indicated optimum response are 5.0% ginseng content, 17.8% moisture content and 104.6$^{\circ}C$ die temperature, and optimum inferred score of overall acceptability is 59.6 and 90. Key words: extrdate, overall acceptability, response surface regression analysis, balanced incomplete block method.

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Slope Rotatability of Second Order Response Surface Regression Models with Correlated Errors

  • Jung, Hyang-Sook;Park, Sung-Hyun
    • Proceedings of the Korean Statistical Society Conference
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    • 2005.05a
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    • pp.95-100
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    • 2005
  • In this paper a class of multifactor designs for estimating the slope of second order response surface regression models with correlated errors is considered. General conditions for second order slope rotatability over all directions and also with respect to the maximum directional variance in case of k=2 have been derived assuming errors have a general correlated error structure. And we consider the measures for evaluating slope rotatability with correlated errors similar to in case of uncorrelated error structures.

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Quality Characteristics of Muffins with added Dukeum (pan-fired) Ramie Leaf (Boehmeria nivea) Powder using Response Surface Methodology (반응표면분석에 의한 덖음 모시풀잎 가루 첨가 머핀의 품질특성)

  • Lee, Yu-Jin;Woo, Koan-Sik;Jeong, Heon-Sang;Kim, Woon-Ju
    • Journal of the Korean Society of Food Culture
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    • v.25 no.6
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    • pp.810-819
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    • 2010
  • The objective of this study was to produce muffins with added dukeum ramie leaf powder and to compare them to a control. We used two different optimal composition ratios to produce muffins. The physical and sensory characters were varied by changing the ratio of dukeum ramie leaf powder, butter, and sugar to identify a critical value using response surface regression analysis. The ranges for the added dukeum ramie leaf powder, sugar, and butter were 15-35, 60-100, and 60-100 g, respectively. Muffins with added dukeum ramie leaves had comparable mineral and antioxidant vitamin compositions to those of dried ramie leaves. Muffins with added dukeum ramie leaf powder satisfied the suitability of the model, showing a p-value within 5% of significance level (p<0.05) for every aspect Volume and height differed without any association to ingredients. Lightness increased when less dukeum ramie leaf powder was added with more butter and sugar, redness increased when more dukeum ramie leaf powder and sugar were added with 70-80 g of butter, whereas yellowness increased when less dukeum ramie powder was added. Texture and toughness increased when less dukeum ramie leaf powder was added. The degree of gumminess and chewiness depended hugely on the amount of sugar. Cohesiveness, decreased with more dukeum ramie leaf powder and butter, whereas hardness increased with a medium range of ingredients. Sensory character increased with less dukeum ramie powder, and overall quality increased with more butter and sugar, but depended on the amount of added dukeum ramie power. The critical values from the sensory characteristics showed that 27 g of dukeum ramie powder, 72 g of sugar, and 86 g of butter was optimum.

Optimum Condition for Alcohol Fermentation Using Mume (Prunus mume Sieb. et Zucc) Fruits (매실을 이용한 알콜 발효의 최적 조건)

  • 손상수;지원대;정현채
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.32 no.4
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    • pp.539-543
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    • 2003
  • To produce alcohol from Mume (Prunus mume Sieb. et Zucc) fruits, fermentation conditions were optimized by a response surface methodology (RSM) using the fractional factorial design with 3 variables and 5 levels. The coefficient of determination ($R^2$) of response surface regression equation for alcohol production were 0.9276. Optimum conditions for alcohol production were involved with 8.39% of sugar content, 28.86$^{\circ}C$ of fermentation temperature and 3.84 days of fermentation time. Finally, predicted level of alcohol production at these conditions was 5.24%.

Optimization of Regression model Using Genetic Algorithm and Desirability Function (유전 알고리즘과 호감도 함수를 이용한 회귀모델의 최적화)

  • 안홍락;이세헌
    • Proceedings of the Korean Society of Precision Engineering Conference
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    • 1997.10a
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    • pp.450-453
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    • 1997
  • There are many studies about optimization using genetic algorithm and desirability function. It's very important to find the optimal value of something like response surface or regression model. In this study I ind~cate the problem using the old type desirability function, and suggest the new type desirabhty functton that can fix the problem better, and simulate the model. Then I'll suggest the form of desirability function to find the optimum value of response surfaces which are made by mean and standard deviation using genetic algorithm and new type desirability function.

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Optimum Condition for Acetic Acid Fermentation Using Mume (Prunus mume Sieb. et Zucc) Fruits (매실을 이용한 초산 발효의 최적 조건)

  • 손상수;지원대;정현채
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.32 no.4
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    • pp.544-548
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    • 2003
  • To produce acetic acid from Mume (Prunus mume Sieb. et Zucc) fruits, fermentation conditions were optimized by a response surface methodology (RSM) using the fractional factorial design with 3 variables and 5 levels. The coefficient of determination ($R^2$) of response surface regression equation for acetic acid production was 0.9462. Optimum conditions for acetic acid production were involved with 8.76% of alcohol content 26.27$^{\circ}C$ of fermentation temperature and 8.42% of sugar content. Finally, predicted level of acetic acid production at these conditions was 3.23%.

Optimization of Tri-enzyme Extraction Procedures for the Microbiological Assay of Folate in Red Kidney Bean and Roasted Peanut Using Response Surface Methodology

  • Choi, Young-Min;Eitenmiller, Ronald R.;Kim, Seon-Hee;Lee, Jun-Soo
    • Food Science and Biotechnology
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    • v.18 no.1
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    • pp.31-35
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    • 2009
  • Total folate content was determined by microbiological assay using Lactobacillus casei spp. rhamnosis (ATCC 7469) with a 96-well microplate technique. Using roasted peanut and red kidney beans as representative legume samples, response surface methodology (RSM) was supplied to optimize the trienzyme procedures for the determination of folate in legumes. After response surface regression (RSREG), the second-order polynomial equation was fitted to the experimental data. Ridge analysis showed that the optimal digestion times were <2 hr for $Pronase^{(R)}$ and $\alpha$-amylase, and <5 hr for conjugase to obtain maximal folate values for legume samples. This study confirms that established digestion times for cereal products (AOAC Method 2004.05) of 3 for protease and 2 hr for $\alpha$-amylase are applicable to legumes. Conjugase treatment can be reduced to 5 from 16 hr and the conjugase level to 5 from 20 mg per sample, providing significant cost saving.

Optimizing the Mixing Ratio of Ingredients in Crucian Carp Carassius carassius Extracts to Improve Sensory Qualities (원료 혼합비율 최적화에 따른 붕어 고음의 관능성)

  • Shin, Eun-Soo;Kim, Min-Soo;Jang, Dae-Heung;Ryu, Hong-Soo;Rim, Chang-Taek
    • Korean Journal of Fisheries and Aquatic Sciences
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    • v.40 no.3
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    • pp.117-121
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    • 2007
  • To optimize the mixing ratio of ingredients to obtain the best sensory qualities, a response surface methodology with a central composite design was performed on hot water extracts using crucian carp Carassius carassius treated with diluted vinegar (pH 5.24-5.30). The optimal solutions for four parameters (overall acceptability, odor, flavor, and taste) were obtained using the second-order response surface regression models. The optimal formulation appeared to be 124.15 g of ginger and 96.09 g of garlic with 1 kg of ground crucian carp meat based on the desirability function technique.