• Title, Summary, Keyword: response surface methodology

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Development of Fermented Beverage Using the Sea Tangle Extract, and Quality Characteristics Thereof (다시마추출액을 이용한 발효음료개발 및 품질특성)

  • Kim, Mi-Lim;Choi, Mi-Ae;Jeong, Ji-Suk
    • Korean Journal of Food Preservation
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    • v.15 no.1
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    • pp.21-29
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    • 2008
  • This study investigated the fermentation and quality characteristics of a fermented beverage, prepared by semi-anaerobic culture, using sea tangle extract. A central composit design using alcohol(0, 0.5, 1.0, 1.5, 2.0% [all v/v] ), sugar(0, 5, 10, 15, 20% [all w/v] ) and $65^{\circ}Brix$ citrus juice(0, 1.0, 2.0, 3.0, 4.0 % [all v/v] ) was used to find the optimal mix for fermentation. Sensory characteristics, such as color, flavor, taste, sweetness, saltiness, sourness and overall quality, were measured using a response surface methodology computer program. The optimal conditions that produced the highest acidity of 0.94 were 2.0 % ethanol, 10.17 % sucrose and 1.99 % citrus juice. The optimal conditions that produced gel 20.13 nun in thickness were 1.98% alcohol, 10.94% sucrose and 1.62% citrus juice. The overall optimal conditions that satisfied all the sensory requirements for a sea tangle beverage were 1.0% alcohol, 10.0% sucrose and 4.05% citrus juice.

Prediction of Optimal Microwave-assisted Extraction Conditions Preserving Valuable Functional Properties of Fluid Cheonggukjang Obtained from Red Ginseng (홍삼 첨가 액상청국장의 기능성에 대한 마이크로웨이브 최적 추출조건 예측)

  • Lee, Bo-Mi;Do, Jeong-Ryong;Kim, Hyun-Ku
    • Korean Journal of Food Preservation
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    • v.14 no.5
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    • pp.474-480
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    • 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 $6.5{\sim}11\;min$.

Optimization of Osmotic Dehydration Process for Manufacturing a Dried Sweet Pumpkin (건조단호박 제조를 위한 삼투건조공정의 최적화)

  • 나경민;홍주헌;차원섭;박준희;오상룡;조영제;이원영
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.33 no.2
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    • pp.433-438
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    • 2004
  • This study was conducted to develop a sweet pumpkin to intermediate materials for various processed foods and dried food having high quality. Factorial experiment design with three variables having three levels was adapted and response surface methodology was used to determine optimum conditions for osmotic dehydration of sweet pumpkin. The moisture content, weight reduction, moisture loss and solid gain after osmotic dehydration increased according to increasement of immersion temperature, concentration and time. The effect of concentration was more significant than that of temperature and time at given conditions. Sugar concentration and vitamin C content increased in accordance with increasement of immersion temperature, concentration and time during osmotic dehydration. Hardness was increased by increasing immersion time. The regression models showed very significant values and high correlation coefficients (R2) above 0.91, excepting hardness. The optimum condition for osmotic dehydration was 23$^{\circ}C$, 52$^{\circ}C$Brix and 80 min at the constricted conditions such as 60∼70% moisture content, above 3 mg/100 g vitamin C and more than 10 kg/$\textrm{cm}^2$ hardness.

Production of Fructose 6-Phoschate from Starch Using Thermostable Enzymes (내열성 효소를 이용한 전분으로부터 6-인산과당의 제조)

  • Kwun, Kyu-Hyuk;Cha, Wol-Suk;Kim, Bok-Hee;Shin, Hyun-Jae
    • KSBB Journal
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    • v.22 no.5
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    • pp.345-350
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    • 2007
  • Phosphosugars are found in all living organisms and are commercially valuable compounds with possible applications in the development of a wide range of specialty chemicals and medicines. In carbohydrate metabolism, fructose 6-phosphate (F6P) is an essential intermediate formed by phosphorylation of 6' position of fructose in glycolysis, gluconeogenesis, pentose phosphate pathway and Calvin cycle. In glycolysis, F6P lies within the glycolysis metabolic pathway and is produced by isomerisation of glucose 6-phosphate. For large-scale production, F6P could be produced from starch using many enzymes such as pullulanase, starch phosphorylase, isomerase and mutase. In enzymatic reactions carried out at high temperatures, the solubility of starch is increased and microbial contamination is minimized. Thus, thermophile-derived enzymes are preferred over mesophile-derived enzymes for industrial applications using starch. Recently, we reported the production of glucose 1-phosphate (G1P) from starch by Thermus caldophilus GK24 enzymes. Here we report the production of F6P from starch through three steps; from starch to glucose 1-phosphate (glucan phosphorylase, GP), then glucose 6-phosphate (phosphoglucomutase, GM) and then F6P (phosphoglucoisomerase, GI). Using 200 L of 1.2% soluble starch solution in potassium phosphate buffer, 1,253 g of G1P were produced. Then, 30% yields of F6P were attained at the optimum reaction conditions of GM : G1 (1 : 2.3), 63.5$^{\circ}C$, and pH 6.85. The optimum conditions were found by response surface methodology and the theoretical values were confirmed by the experiments. The optimum starch concentrations were 20 g/L under the given conditions.

Establishment of the Preparation Method on Quality Changes of Seasoned Perilla Leaves during Storage (깻잎절임의 조리조건 확립 및 품질변화)

  • Lyu, Eun-Soon;Lee, Ki-Eun;Choi, Dong-Man;Shin, Dong-Ju;Chung, Sun-Kyung
    • Korean Journal of Food Preservation
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    • v.14 no.6
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    • pp.598-604
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    • 2007
  • Process development and standardization are necessary in maintaining high hygienicquality of side dishes. Seasoned perilla leaves are a typical side dish needing process development. In this study the optimum condition for preparing seasoned perilla leaves was investigated experimentally. The best sensory quality was established by response surface methodology. The rinsing and washing method of preparing fresh perilla leaves was optimized to decontaminate the raw material and preserve the product in chilled storage. Washing and rising with 3% salt water reduced the aerobic bacterial count of perilla leaves to 0.55 (log CFU/g), while rinsing reduced the load from 8.08 to 4.27 (log CFU/g). The effect of rinsing method was maintained during subsequent storage of the prepared seasoned leaves at $10^{\circ}C$. There was no significant quality change in the product during chilled storage at $10^{\circ}C$. Soaking in 3% salt water for 1 min, followed by rinsing with tap water, contributed positively to the microbial quality, and is proposed as the optimal preparation method.

Prediction of Optimal Microwave-Assisted Extraction Conditions for Functional Properties from Fluid Cheonggukjang Extracts (액상청국장 추출물의 기능성에 대한 마이크로웨이브 최적 추출조건 예측)

  • Lee, Bo-Mi;Do, Jeong-Ryong;Kim, Hyun-Ku
    • 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.

Flavonoids Components and Functional Properties of Citrus Peel Hydrolysate (감귤 과피 가수분해물의 플라보노이드 조성 및 기능적 특성)

  • Lee, Myung-Hee;Huh, Dam;Jo, Deok-Jo;Lee, Gee-Dong;Yoon, Sung-Ran
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.36 no.11
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    • pp.1358-1364
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    • 2007
  • Response surface methodology was employed to investigate the change of flavonoids components of citrus peel hydrolysate using Viscozyme L as the enzyme. As citrus peels were hydrolyzed by the enzyme, hesperetin and naringenin contents of flavonoids aglycone form increased. The optimal enzyme treatment conditions which were superimposed of the maximized levels for soluble solid, hesperetin, and naringenin contents were enzyme concentration of 1.5% and reaction time of 18 hr. In enzyme-untreated citrus peels (CC), soluble solid content was 48.49% and the content of hesperidin only detected flavonoids was 58.85 mg/g. In the case of optimal enzyme-treated citrus peels (CE), soluble solid content was 72.97% and the contents of naringin, hesperidin, naringenin and hesperetin were 1.56 mg/g, 31.31 mg/g, 2.58 mg/g and 3.90 mg/g, respectively. In the results of electron donating ability and angiotensin converting enzyme inhibition activity, the activity of CE was higher than that of CC.

Optimization for Functional Properties of Cabbage Extracts (썸머파워 양배추 추출물의 기능적 특성 최적화)

  • Kim Hyun-Ku;Do Jeone-Ryong;Hong Joo-Heon;Lee Gee-Dong
    • Korean Journal of Food 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.

Optimization of Preparation Condition on Oriental Melon Jam by Response Surface Methodology (반응표면 분석에 의한 참외잼의 제조조건 최적화)

  • Lee Gee-Dong;Kim Suk-Kyung;Lee Myung-Hee
    • Korean Journal of Food Preservation
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    • v.12 no.3
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    • pp.216-222
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    • 2005
  • This study was carried out to establish the preparation condition of muskmelon jam. A central composite design was applied to investigate effects of muskmelon paste content(40, 45, 50, 55, 60 g), fructose ratio of sugar(20, 35, 50, 65, $80\%$) and pectin addition(l, 2, 3, 4, 5 g). The maximum sugar content was 61.48 $^{\circ}$Brix in 41.04 g of muskmelon paste content, $48.10\%$ of fructose ratio of sugar and 2.12 g of pectin content. The maximum value of softness was 2.71 g in 45.06 g of muskmelon paste content, $79.46\%$ of fructose ratio of sugar and 2.71 g of pectin addition. The minimum value of jelly strength was $0.04\;g{\cdot}cm$ in 47.80 g of muskmelon paste content, $63.0\%$ of fructose ratio of sugar and 1.99 g of pectin addition. The maximum value of organoleptic overall palatability was 5.89 in 55.65 g of muskmelon paste content, $73.19\%$ of fructose ratio of sugar and 2.42 g of pectin addition. The optimum conditions predicted for each corresponding physicochemical and organoleptic properties of muskmelon jam were 55.2 g(muskmelon paste content), $76.3\%$(fructose ratio of sugar) and 2.5 g(pectin addition).

Elimination of Heavy Metals(Pb, Cd) by Steaming and Roasting Conditions of Polygonatum odoratum Roots (둥굴레 근경의 증자 및 볶음조건에 따른 중금속(Pb, Cd) 제거 특성)

  • Kim Kyung-Tae;Noh Jungeun;Lee Jungeun;Kim Jung-Ok;Lee Gee-Dong;Kwon Joong-Ho
    • Korean Journal of Food Preservation
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    • v.12 no.3
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    • pp.209-215
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    • 2005
  • Response surface methodology(RSM) was applied to monitor the elimination rate of heavy metals(Pb, Cd) and soluble solids depending on the steaming and roasting conditions of Polygonatum odoratum roots. Experiments of 16 different steaming and roasting conditions based on a central composite design for steaming time($60{\sim}180$ min), roasting temperature($110{\sim}150^{\circ}C$), and roasting time($10{\sim}50$ min) were conducted, thereby predicting the steaming and roasting conditions for the maximal responses; soluble solids($71.47\%$) at 65.24 min, $126.93^{\circ}C$ and 37.58 min; Pb removal rate($18.87\%$) at 71.23 min, $119.81^{\circ}C$ and 24.35 min; Cd removal rate($50,85\%$) at 160.89 min, $126.43^{\circ}C$ and 15.81 min, respectively. The optimum conditions estimated by RSM for the maximized values of soluble solids and heavy metal elimination rates were $165{\sim}180$ min of steaming time, $120{\sim}135^{\circ}C$ of roasting temperature, and $30{\sim}45$ min of roasting time, respectively. These estimated values were in agreement with those measured by real experiments.