• Title, Summary, Keyword: response surface methodology

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Production of Levulinic Acid from Marine Algae Codium fragile Using Acid-Hydrolysis and Response Surface Methodology (산가수분해법과 반응표면분석법을 이용한 해조류 청각으로부터 레불린산의 생산)

  • Jeong, Gwi-Taek;Park, Don-Hee
    • KSBB Journal
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    • v.26 no.4
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    • pp.341-346
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    • 2011
  • This work is focused on the possibility of marine biomass Codium fragile as renewable resources for production of levulinic acid. In an effort to optimize the reaction conditions of levulinic acid production from Codium fragile, response surface methodology was applied. A total of 18 individual experiments were designed to investigate the effect of reaction temperature, catalyst amount, and reaction time. As a result, 4.26 g/L levulinic acid from Codium fragile was produced in the condition of $160.7^{\circ}C$ of reaction temperature, 3.9% of sulfuric acid, and 39.1 min of reaction time. This result will provide the useful information for chemical production from marine resource.

Optimization of Culture Conditions and Bench-Scale Production of $_L$-Asparaginase by Submerged Fermentation of Aspergillus terreus MTCC 1782

  • Gurunathan, Baskar;Sahadevan, Renganathan
    • 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.

Optimization of Spirulina Madeleine Using Response Surface Methodology (반응표면 분석법을 이용한 스피루리나 첨가 마들렌 제조의 최적화)

  • Kim, Min-Hee;Kim, Hye-Jeong;Kim, Mi-Yeon;Kim, Mee-Ree
    • Journal of the Korean Society of Food Culture
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    • v.23 no.6
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    • pp.761-770
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    • 2008
  • The purpose of this study was to determine the optimum amount of four ingredients (spirulina, sugar, lemon and orange) for the preparation of spirulina madeleine using response surface methodology. Spirulina was added at a level of 3.5-6.0 g, sugar powder, at 40-60 g, while lemon and orange peel were included at a level of 0-8 g. The optimum mixing rates of spirulina powder, sugar powder, lemon and orange were 3.5, 40, 0, and 8 g for overall quality and 3.52, 54.42, 0, and 8 g for maximum score of overall organoleptic quality, respectively.

Effects of optimal operating conditions on 2-stage injection PCCI diesel engine using Response Surface Methodology (반응 표면법을 이용한 2 단 분사 PCCI 디젤엔진의 운전조건의 영향도 평가에 대한 연구)

  • Lee, Jae-Hyeon;Kim, Hyung-Min;Lee, Ki-Hyung
    • Proceedings of the KSME Conference
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    • pp.3044-3048
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    • 2008
  • It is well known that Premixed Charge Compression Ignition (PCCI) diesel engines according to many technologies such a change in injection timing, multiple injection strategy, cooled EGR, intake charging and SCV have the potential to achieve homogeneous mixture in the cylinder which result in lower NOx and PM as well as performance improvements. This may generate merely the infinite number of experimental conditions. The use of Response Surface Methodology (RSM) technique can considerably pull down the number of experimental set and time demand. This paper presents the effects of both fuel injection and engine operation conditions on the combustion and emissions in the PCCI diesel engine system. The experimental results have revealed that a change in fuel injection timing and multiple injection strategy along with various operating conditions affect the combustion, emissions and BSFC characteristics in the PCCI engine.

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Optimization of Jelly with Addition of Green tea Powder using a Response Surface Methodology (반응표면 분석법을 이용한 녹차가루 첨가 젤리 제조의 최적화)

  • 허혜연;주나미;한영실
    • 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.

Optimization on Organoleptic Properties of Mushroom (Agaricus bisporus) Pickles using Response Surface Methodology (반응표면법을 이용한 양송이버섯 피클의 관능적 특성 최적화)

  • 김옥선;주나미
    • Korean journal of food and cookery science
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    • v.20 no.2
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    • pp.158-163
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    • 2004
  • The purpose of this study was to determine the organoleptic properties of mushroom pickles made at various compounding ratios according to central composite design for optimum organoleptic properties. In this study, various kinds of mushroom pickle were made at different compounding ratios of vinegar, sugar and salt-critical ingredients of the pickle recipe and the products were presented to an expert panel, who graded the subjects in 7 degrees for 5 items: color, flavor, hardness, taste and overall quality. As a result of sensory quality, mushroom pickles with 300g of vinegar, 150g of sugar and 60g of salt achieved the highest grade. Meanwhile, the results of Response Surface Methodology were different from the sensory quality results, showing that the optimum mixing conditions for overall organoleptic properties of mushroom pickle were 279.58g of vinegar, 179.34g of sugar and 59.09g of salt. (Ed- based on this conflict in results, I suggest that you make a final recommendation, of either the first, the second, or perhaps an intermediate, ratio)

Statistical Characterization and Optimization of SU-8 Photoresist Processing by Response Surface Methodology (반응표면분석을 통한 SU-8 포토레지스트의 특성 및 최적화)

  • Mun, Sei-Young;Kim, Gwang-Beom;Soh, Dae-Wha;Hong, Sang-Jeen
    • Proceedings of the Korean Institute of Information and Commucation Sciences Conference
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    • v.9 no.2
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    • pp.891-894
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    • 2005
  • SU-8은 부드러운 벽면을 가지는 두꺼운 패턴을 제작하는 데 사용되는 음성 감광제(negative photoresist)이다 .이것은 처리 후에 강성이 높고 화학적으로 강인한 장점을 가지고 있으며 최근 MEMS 디바이스의 구조체로 쓰이고 있다. 그러나 SU-8은 공정 처리요소들에 대하여 매우 민감하고 사용하기 어려운 것으로 알려져 있다. 본 연구에서는 공정 처리요소로 exposure energy, post exposure bake (PEB) temperature, PEB time을 조절하여 실험을 하였다. Response Surface Methodology (RSM)를 이용해 각 인자가 delamination에 미치는 영향에 대해 분석하였고 이를 바탕으로 SU-8의 delamination을 최소화하기 위한 처리요소들의 최적화 방안을 제시하였다.

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Optimum Manufacturing Condition of Side Wall End Milling Using Response Surface Methodology (측벽 엔드밀 가공 시 반응표면법을 이용한 최적가공조건)

  • Choi, Jae-Gi;Park, Jin-Woo;Hong, Do-Kwan;Woo, Byung-Chul;Ahn, Chan-Woo
    • Proceedings of the Korean Society for Noise and Vibration Engineering Conference
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    • pp.1313-1317
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    • 2007
  • Manufacturing condition is one of the most important factors in precision manufacturing. In this study, we optimized minimizing the Z vibration acceleration using RSM(response surface methodology) by table of orthogonal array. RSM was well adapted to make the analytical model of the minimum vibration acceleration and enable the objective function to be easily created and a great deal of the time in computation to be saved. Therefore, it is expected that the proposed optimization procedure using RSM can be easily utilized to solve the optimization problem of manufacture condition.

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Optimization of Homemade Pasta with Addition of Basil using Response Surface Methodology (반응표면 분석법을 이용한 바질 첨가한 홈메이드 파스타 제조의 최적화)

  • Choi, Eun-Young;Joo, Na-Mi
    • Journal of the Korean Society of Food Culture
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    • v.20 no.1
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    • pp.61-67
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    • 2005
  • The purpose of study was to determine the organoleptic characteristics of homemade basil-pasta made in various compounding ratio according to central composite design. The optimum mixing condition for basil-pasta was optimized by response surface methodology. The texture, including color, flavor, elasticity and overall quality, was measured as sensory evaluation. The optimum mixing rates of durum wheat semolina, basil and egg were 73.97g, 5.95g and 36.17g for color, 53.14g, 4.52g and 35.85g for flavor, 48.75g, 2.95g and 36.85g for elasticity. The organoleptic overall quality of basil-pasta showed the maximum score in the mixing condition of 55.52 g durum wheat semolina, 4.55g basil paste and 35.51g egg.

Optimization of Jelly Preparation from Nopal by Response Surface Methodology (반응표면분석법을 이용한 백년초젤리 제조의 최적화)

  • Jung, Hyeun-A;Joo, Na-Mi
    • 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.