• Title, Summary, Keyword: response surface methodology

Search Result 1,304, Processing Time 0.044 seconds

Optimization of Ethanol Extraction of $\gamma$-oryzanol and Other Functional Components from Rice Bran (미강의 $\gamma$-oryzanol 및 생리활성물질의 에탄올 추출공정 최적화)

  • Jo, In-Hee;Choi, Yong-Hee
    • Korean Journal of Food Preservation
    • /
    • v.17 no.2
    • /
    • pp.281-289
    • /
    • 2010
  • We determined the optimum ethanolic conditions for extraction of $\gamma$-oryzanol and other functional components from rice bran, using response surface methodology (RSM). A central composite design was used to investigate the effects of the independent variables of solvent ratio ($X_1$), extraction temperature ($X_2$), and extraction time ($X_3$), on dependent variables including yield ($Y_1$), total phenolic content ($Y_2$), electron-donating activity ($Y_3$), ferulic acid level ($Y_4$), and $\gamma$-oryzanol concentration ($Y_5$). Solvent ratio and extraction temperature were the most important factors in extraction. The maximum yield was at 22.56 mL/g ($X_1$), 78.19C ($X_2$), and 522.15 min ($X_3$), at the saddle point. Total phenolic levels were little affected by solvent ratio or extraction temperature. The maximum concentration of extracted total phenolics was 90.78mg GAE/100 g at 21.26 mL/g, $94.65^{\circ}C$, and 567.97 min. A maximum electron-donating ability of 54.72% was obtained with the parameters 20.20 mL/g,$81.89^{\circ}C$, and 701.87 min, at the highest point. The maximum level of ferulic acid components was 210.47 mg/100g at 5.22 mL/g, $79.66^{\circ}C$, and 575.24 min. In addition, the maximum $\gamma$-oryzanol concentration was 660.39 mg/100g at 5.10 mL/g, $81.83^{\circ}C$, and 587.39 min. The optimum extraction conditions were a solvent ratio of 10.45 mL/g, $80^{\circ}C$ extraction temperature, and 535 min extraction time. Predicted extraction levels under optimized conditions were in line with experimental values.

Optimization of Extraction of Effective Components from Vitis coignetiae, the Crimson Glory Vine (산머루 유용성분 추출공정의 최적화)

  • Jo, In-Hee;Kim, Chang-Youn;Lee, Tae-Wook;Lee, Geun-Ho;Choi, Yong-Hee
    • Korean Journal of Food Preservation
    • /
    • v.17 no.5
    • /
    • pp.659-666
    • /
    • 2010
  • A central composite design was used to investigate the effects of the three independent variables of extraction temperature ($X_1$), ethanol concentration ($X_2$), and extraction time ($X_3$), on dependent variables including yield ($Y_1$), total phenol levels ($Y_2$), electron-donating ability ($Y_3$), brownness ($Y_4$), and reducing sugar content ($Y_5$) of Vitis Coignetiae. Yield was affected by extraction temperature and time. The maximum yield was obtained at $91.62^{\circ}C(X_1)$, and, 25.37% (w/v) ethanol ($X_2$), after 317.70 min of extraction ($X_3$), evident as a saddle when displayed graphically. Total phenol levels were essentially unaffected by extraction temperature or ethanol concentration, but were highly influenced by extraction time. The maximum total phenol levels was 4,763.46 GAE mg/100 g obtained at $88.20^{\circ}C(X_1)$, and 47.79% (w/v) ethanol ($X_2$), after 349.32 min ($X_3$) of extraction. Electron-donating ability (EDA) was affected by extraction temperature and time. Maximum EDA was 55.90% at $86.72^{\circ}C(X_1)$, 50.61% (w/v) ethanol ($X_2$), and 265.96 min ($X_3$) of extration time, again shown by a graphical saddle. Brownness was affected by extraction time. The maximum extent of brown coloration was obtained at $82.66^{\circ}C(X_1)$, 99.27% (w/v) ethanol ($X_2$), and 252.63 min of extraction time ($X_3$), once again shown by graphical saddle. The maximum reducing sugar content was obtained at $96.24^{\circ}C(X_1)$, 22.59% (w/v) ethanol ($X_2$), and 216.06 min extraction time($X_3$).

Optimization for the Process of Osmotic Dehydration for the Manufacturing of Dried Kiwifruit (건조키위 제조를 위한 삼투건조공정의 최적화)

  • Hong, Joo-Hun;Youn, Kwang-Seob;Choi, Yong-Hee
    • Korean Journal of Food Science and Technology
    • /
    • v.30 no.2
    • /
    • pp.348-355
    • /
    • 1998
  • The developments of various processed foods and the high quality dried fruits, in particular, are urgently needed for the enhancement of fruit consumption and their competitive values. Therefore, in this study, three variables by three level factorial design and response surface methodology were used to determine optimum conditions for osmotic dehydration of kiwifruit. The relationships of moisture losses, solid gains, weight reductions, sugar contents, titratable acidities and vitamin C contents depending on changes with temperature, sugar concentration and immersion time were investigated. The moisture loss, solid gain, weight reduction and reduction of moisture content after osmotic dehydration were increased as temperature, sugar concentration and immersion time increased. The effect of concentration was more significant than those of temperature and time on mass transfer. Sugar content was increased by increasing sugar concentration, temperature, immersion time during osmotic dehydration. Titratable acidity and vitamin C content were increased by decreasing temperature, immersion time and increasing concentration during osmotic dehydration. The regression models showed a significant lack of fit (P>0.05) and were highly significant with satisfying values of $R^2$. At the given conditions such as $66{\sim}69%$ moisture content, above $24^{\circ}Brix$ sugar content and more than 23 mg% vitamin C, the optimum condition for osmotic dehydration was $37^{\circ}C,\;55^{\circ}Brix$ and 1.5 hour.

  • PDF

Optimization of Microwave-Assisted Process for Extraction of Effective Components from Mosla dinthera M. (마이크로파 추출공정에 의한 쥐깨풀 유용성분의 추출조건 최적화)

  • Lee Eun-Jin;Kwon Young-Ju;Noh Jung-Eun;Lee Jeong-Eun;Lee Sung-Ho;Kim Jae-Keun;Kim Kwang-Soo;Choi Yong-Hee;Kwon Joong-Ho
    • Korean Journal of Food Preservation
    • /
    • v.12 no.6
    • /
    • pp.617-623
    • /
    • 2005
  • Response surface methodology (RSM) was applied to microwave-assisted process (MAP) extraction for effective components from Mosla dianthera M. Microwave power (2,450 MHz, 0-160 W) and extraction time (1-5 min) were used as independent variables ($X_i$) for central composite design to yield 10 different extraction conditions. Optimum conditions were predicted for dependent variables of $75\%$ ethanol extracts, such as total yield($Y_1$), total phenolics($Y_2$), total flavonoids($Y_3$), and electron donation ability($Y_4$, EDA). Determination coefficients ($R^2$) of regression equations for dependent variables ranged from 0.8397 to 0.9801, and microwave power was observed to be more influential than extraction time in MAP. The maximal values of each dependent variable predicted at different extraction conditions of microwave power (W) and extraction time (min) were as follows; $6.76\%$ of total yield at 142.00 W and 4.36 min, 78.68 mg/g of total phenolics at 136.78 W and 4.40 min, 6.75 mg/g of total flavonoids at 159,69 W and 3.17 min, and $49.81\%$ of EDA at 133.87 W and 4.47 min, respectively. The superimposed contour maps for maximizing dependent variables illustrated the MAP conditions of 79 to 113 W in power and of 2.73 to 3.84 min in extraction time.

Monitoring of Quality Characteristics of Chungkookjang Products during Storage for Shelf-life Establishment (청국장 제품의 유통기한 설정을 위한 저장중의 품질 특성 monitoring)

  • Kim, Dong-Myung;Kim, Seong-Ho;Lee, Jin-Man;Kim, Ji-Eun;Kang, Sun-Chul
    • Applied Biological Chemistry
    • /
    • v.48 no.2
    • /
    • pp.132-139
    • /
    • 2005
  • The major obstacle in the popularization of Chungkookjang is the short shelf-life of $2{\sim}3$ months and some problems concerning storage including the growth of molds even in the products even within shelf-life. To solve these problems we conducted a research to improve its storage by using the vacuumed packaging and sanitary method through seed culture, innoculation and sterilization. For the optimization of storage time, temperature and sterilization temperature, we measured viable cell numbers of bacteria and fungi, amount of gas outbreak and contents of amino type nitrogen and monitored these experimental results by response surface methodology of SAS program, so that we could observe the quality changes of Chungkookjang during shelf-life. Especially fungi, which are the biggest troublemaker in Chungkookjang shelf-life, couldn't be detected from the generally and vacuum-packed samples; also, viable cell numbers were highly influenced by sterilization temperature and in vacuum-packed samples. In the case of vacuum-packed samples, amount of gas outbreak was highly influenced by sterilization temperature of its storage conditions and it was higher in generally packed samples as compared to vacuum-packed samples even at any storage conditions. The changes of pH in generally and vacuum-packed samples were highly influenced by the storage temperature. As the temperatures of storage and sterilization were higher and the storage time was longer, so the amount of gas outbreak was accordingly lower. These results showed that amino type nitrogen contents in generally and vacuum-packed samples were systematically influenced by the temperature, storage time and sterilization temperature. Also the result showed that the change of amino type nitrogen contents during storage was less in vacuum-packed samples than in general ones. Based on the above results, we can produce Chungkookjang products with extended shelf-life of as far as 6 months without any quality change using sanitary manufacturing method, vacuumed packaging condition, sterilization in $70^{\circ}C$ for 60 minutes and storage under $10^{\circ}C$ during shelf-life. According to this research, we have the possibility to greatly increase the goods value of Chungkookjang by developing the manufacture processing and packaging.

Optimization of Enzyme Treatment Condition for Clarification of Pomegranate Extract (석류추출액의 청징화를 위한 효소처리조건 최적화)

  • Kim, Seong-Ho;Kim, In-Ho;Cha, Tae-Yang;Kang, Bok-Hee;Lee, Jin-Hyung;Kim, Jong-Myung;Song, Kyung-Sik;Song, Bang-Ho;Kim, Jong-Guk;Lee, Jin-Man
    • Applied Biological Chemistry
    • /
    • v.48 no.3
    • /
    • pp.240-245
    • /
    • 2005
  • Response surface methodology was used to investigate clarification characteristics (turbidity, brown color, soluble solid, total sugar and reducing sugar) of enzyme in pomegranate extract. Enzyme was treated at 16 conditions including independent variables of temperature ($35{\sim}55^{\circ}C$), time ($30{\sim}70\;min$) and concentration ($0.02{\sim}0.10%$) based on central composition design. Turbidity was decreased with increase of enzyme concentration, and the minimum value of turbidity was 0.04 (OD) when 0.08% enzyme was treated at $37.99^{\circ}C$ for 60.90 min. Total sugar was affected by all treatment conditions and the maximum value was 8.37% when 0.03% enzyme was treated at $39.28^{\circ}C$ for 42.04 min. Reducing sugar and soluble solid were largely affected by enzyme concentration, and the maximum value of reducing sugar was 7.22% when 0.02% enzyme was treated at $42.96^{\circ}C$ for 46.21 min. The maximum value of soluble solid was 8.13% when 0.02% enzyme was treated at $46.91^{\circ}C$ for 42.13 min.

Process Optimization of Dextran Production by Leuconostoc sp. strain YSK. Isolated from Fermented Kimchi (김치로부터 분리된 Leuconostoc sp. strain YSK 균주에 의한 덱스트란 생산 조건의 최적화)

  • Hwang, Seung-Kyun;Hong, Jun-Taek;Jung, Kyung-Hwan;Chang, Byung-Chul;Hwang, Kyung-Suk;Shin, Jung-Hee; Yim, Sung-Paal;Yoo, Sun-Kyun
    • Journal of Life Science
    • /
    • v.18 no.10
    • /
    • pp.1377-1383
    • /
    • 2008
  • A bacterium producing non- or partially digestible dextran was isolated from kimchi broth by enrichment culture technique. The bacterium was identified tentatively as Leuconostoc sp. strain SKY. We established the response surface methodology (Box-Behnken design) to optimize the principle parameters such as culture pH, temperature, and yeast extract concentration for maximizing production of dextran. The ranges of parameters were determined based on prior screening works done at our laboratory and accordingly chosen as 5.5, 6.5, and 7.5 for pH, 25, 30, and $35^{\circ}C$ for temperature, and 1, 5, and 9 g/l yeast extract. Initial concentration of sucrose was 100 g/l. The mineral medium consisted of 3.0 g $KH_2PO_4$, 0.01 g $FeSO_4{\cdot}H_2O$, 0.01 g $MnSO_4{\cdot}4H_2O$, 0.2 g $MgSO_4{\cdot}7H_2O$, 0.01 g NaCl, and 0.05 g $CaCO_3$ per 1 liter deionized water. The optimum values of pH and temperature, and yeast extract concentration were obtained at pH (around 7.0), temperature (27 to $28^{\circ}C$), and yeast extract (6 to 7 g/l). The best dextran yield was 60% (dextran/g sucrose). The best dextran productivity was 0.8 g/h-l.

Optimization of Processing Conditions for the Production of Puffed Rice (팽화미 제조 공정조건의 최적화)

  • Cheon, Hee Soon;Cho, Won Il;Jhin, Changho;Back, Kyeong Hwan;Ryu, Kyung Heon;Lim, Su Youn;Chung, Myong Soo;Choi, Jun Bong;Lim, Taehwan;Hwang, Keum Taek
    • Culinary science and hospitality research
    • /
    • v.21 no.1
    • /
    • pp.77-89
    • /
    • 2015
  • The objective of this study was to optimize processing conditions for the production of an instant puffed rice product using response surface methodology (RSM) and contour analysis. Sensory and texture qualities, and physical properties of the puffed rice were analyzed with various processing conditions related to drying and puffing temperature, and moisture content. Preference, color intensity, cohesiveness, rehydration ratio, density and lightness of the puffed rice product significantly varied depending on the processing conditions. The responses showed high $R^2$ values (0.623, 0.852, 0.735, 0.688, and 0.790) and lack-of-fit. Rehydration ratio was found to have a negative correlation with density in the condition of drying and puffing temperature. Lightness and preference scores of the puffed rice increased as the moisture content increased. According to RSM, the preference scores were very highly related to the moisture content, and the optimum processing conditions of the puffed rice product were at $40^{\circ}C$ of drying temperature, with 11.0% of moisture content, and at $232.7^{\circ}C$ of puffing temperature.

Enhanced Production of Cellobiase by a Marine Bacterium, Cellulophaga lytica LBH-14, in Pilot-Scaled Bioreactor Using Rice Bran (파이롯트 규모에서 미강을 이용한 해양미생물 Cellulophaga lytica LBH-14 유래의 cellobiase 생산)

  • Cao, Wa;Kim, Hung-Woo;Li, Jianhong;Lee, Jin-Woo
    • Journal of Life Science
    • /
    • v.23 no.4
    • /
    • pp.542-553
    • /
    • 2013
  • The aim of this work was to establish the optimal conditions for the production of cellobiase by a marine bacterium, Cellulophaga lytica LBH-14, using response-surface methodology (RSM). The optimal conditions of rice bran, ammonium chloride, and the initial pH of the medium for cell growth were 100.0 g/l, 5.00 g/l, and 7.0, respectively, whereas those for the production of cellobiase were 91.1 g/l, 9.02 g/l, and 6.6, respectively. The optimal concentrations of $K_2HPO_4$, NaCl, $MgSO_4{\cdot}_{7H2}O$, and $(NH_4)_2SO_4$ for cell growth were 6.25, 0.62, 0.28, and 0.42 g/l, respectively, whereas those for the production of cellobiase were 4.46, 0.36, 0.27, and 0.73 g/l, respectively. The optimal temperatures for cell growth and for the production of cellobiase by C. lytica LBH-14 were 35 and $25^{\circ}C$, respectively. The maximal production of cellobiase in a 100 L bioreactor under optimized conditions in this study was 92.3 U/ml, which was 5.4 times higher than that before optimization. In this study, rice bran and ammonium chloride were developed as carbon and nitrogen sources for the production of cellobiase by C. lytica LBH-14. The time for the production of cellobiase by the marine bacterium with submerged fermentations was reduced from 7 to 3 days, which resulted in enhanced productivity of cellobiase and a decrease in its production cost. This study found that the optimal conditions for the production of cellobiase were different from those of CMCase by C. lytica LBH-14.

Optimization of Encapsulation Conditions for Fermented Red Ginseng Extracts by Using Cyclodextrin (Cyclodextrin을 이용한 발효홍삼농축액 최적 포접 조건)

  • Shin, Myung-Gon;Lee, Gyu-Hee
    • Journal of the Korean Society of Food Science and Nutrition
    • /
    • v.44 no.11
    • /
    • pp.1708-1714
    • /
    • 2015
  • Fermented red ginseng concentrate is known as a healthy food source, whereas it has off-flavor such as bitterness and sour flavor based on fermentation. ${\beta}$- and ${\gamma}$-cyclodextrin (CD) were used to encapsulate the off-flavor of fermented red ginseng concentrate by using response surface methodology design on ${\beta}$- and ${\gamma}-CD$ combination. The reducing effects were analyzed by sensory evaluation for bitter and sour tastes, ginsenoside Rb1, and total acidity. The optimized mixing ratio of ${\beta}$- and ${\gamma}-CD$ for reducing bitterness was the least expected value of 2.07 at ${\beta}-CD$ 3.74% versus the soluble solid content of fermented red ginseng concentrate and the ${\gamma}-CD$ 20.63% mixture. The encapsulation effects of ginsenoside Rb1 were the most expected value of 96.75% at ${\beta}-CD$ 3.47% and ${\gamma}-CD$ 19.89% mixture. The encapsulation effects of sour taste were the least expected value of 5.63 at ${\beta}-CD$ 9.34% and ${\gamma}-CD$ 9.96% mixture. The encapsulation effects of lactic acid were the most expected value of 67.73% at ${\beta}-CD$ 16.0% and ${\gamma}-CD$ 13.18% mixture. Based on encapsulation and each optimized combination, the most effective entrapping ${\beta}$-and ${\gamma}-CD$ combination ratio was ${\beta}-CD$ 10% and ${\gamma}-CD$ 13%.