• 한국축산식품학회지
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• 제38권3호
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• pp.580-592
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• 2018

The formulation of an oil/water (o/w) emulsion made up of a mixture of perilla oil and canola oil (30/70 w/w) was optimized using a response surface methodology to find a replacement for animal fat in an emulsion-type meat product. A 12 run Plackett-Burman design (PBD) was applied to screen the effect of potential ingredients in the (o/w) emulsion, including polyglycerol polyricinoleate (PGPR), fish gelatin, soy protein isolate (SPI), sodium caseinate, carrageenan (CR), inulin (IN) and sodium tripolyphosphate. The PBD showed that SPI, CR and IN showed promise but required further optimization, and other ingredients did not affect the technological properties of the (o/w) emulsion. The PBD also showed that PGPR played a critical role in inhibiting an emulsion break. The level of PGPR was then fixed at 3.2% (w/w total emulsion) for an optimization study. A central composite design (CCD) was applied to optimize the addition levels of SPI, CR or IN in an (o/w) emulsion and to observe their effects on emulsion stability, cooking loss and the textural properties of a cooked meat emulsion. Significant interactions between SPI and CR increased the cooking loss in the meat emulsion. In contrast, IN showed interactions with SPI leading to a reduction in cooking loss. Thus, CR was also removed from the formulation. After optimization, the level of SPI (4.48% w/w) and IN (14% w/w) was validated, leading to a perilla-canola oil (o/w) emulsion with the ability to replace animal fat in an emulsion-type meat products.

• 한국지반환경공학회 논문집
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• 제12권4호
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• pp.25-31
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• 2011

본 연구의 목표는 전자빔공정을 통한 1,4-dioxane 처리의 최적화를 이루기 위해 실험계획법을 적용하는 것이다. 주요 인자를 1,4-dioxane removal efficiencies(%), TOC removal efficiencies(%)로 반응표면분석법(RSM) 중 중심합성실험법을 이용하여 수학적으로 표시하였다. 1,4-dioxane의 농도를 "$x_1$", Irradiation intensity를 "$x_2$"로 지정하였다. 1,4-dioxane 농도와 removal efficiencies(%)의 코드화된 회귀방정식은 $y=71.00-10.85x_1+20.67x_2+{1.53x_1}^2-{7.92x_2}^2-1.23x_1x_2$, 1,4-dioxane 농도와 TOC Removal efficiencies(%)의 코드화된 회귀방정식은 $y=44.48-13.25x_1+9.54x_2+{5.43x_1}^2-{1.35x_2}^2+4.45x_1x_2$로 나타났다. 모델 예측식의 $R^2$(Adj.)가 90%이상으로 실험적인 관찰결과 잘 맞는 것으로 나타났다. 마지막으로 조류 Pseudokirchneriella Subcapitata를 이용하여 전자빔에 의한 1,4-dioxane에 대한 독성평가를 실시한 결과 전자빔 조사선량의 증가에 따라 생물학적 방해영향이 저감되었다.

• 응용통계연구
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• 제25권1호
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• pp.215-223
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• 2012

반응표면 방법론은 어떤 공정을 개선하거나 최적화하는데 이용되는 아주 유용한 통계적방법이다. 이러한 최적조건을 추정하기 위하여 최적조건이 있으리라 예상되는 실험구역을 탐색하여 실험을 실시한다. 그런데 이 실험구역은 실험의 환경의 제약 그리고 연구자의 선택 등으로 그 모습이 다양하게 달라질 수 있다. 반응표면 설계는 실험구역의 모양에 따라 보통 둥그런 모양의 "구형설계"와 육면체 모양의 "입방형설계"로 구분한다. 구형설계는 회전성을 만족하거나 회전성에 상당히 근접하는 "유사회전성"을 갖는 특징이 있다. 반응표면 설계에서 가장 많이 사용되는 중심합성설계는 실험구역이 구형인 5수준 실험설계이다. 이 때, 축점의 ${\alpha}$값을 ${\alpha}=\sqrt{k}$ 대신 ${\alpha}=1$로 조정하면 5-수준이 아닌 3-수준 입방형 중심합성설계를 얻을 수 있다. 그러나 입방형 중심합성설계는 실험구역이 구형이 아니므로 회전성을 만족하지 못하는 문제가 있다. 이러한 이유로, 변수들의 수준 수를 3으로 제한하면서 실험구역은 구형인 실험설계가 필요할 때가 많다. 이에 대한 대표적 실험설계가 바로 박스-벤켄 실험설계이다. 이 실험설계는 구형의 실험구역으로 회전성을 만족하나 실험구역의 크기가 변수의 개수가 증가해도 제자리 수준으로 좁은 특징이 있다. 현실적으로 실험구역의 가상 자리 부분에 대한 예측에 관심이 있을 경우 변수의 개수가 많아지면 이에 비례하여 실험구역이 커지는 실험설계가 바람직하다. 본 논문은 3-수준 입방형설계에 비하여 실험구역이 유달리 좁은 박스-벤켄 실험설계를 보완하여 구형설계를 만족하면서도 다른 한편으로는 변수 수에 따라 실험반경이 커지는 3-수준 구형 반응표면 설계를 소개하고자 한다. 이 방법을 기존의 실험설계들과 비교한 결과 변수수가 비교적 작을 경우 실험횟수 등을 고려하여 응용가치가 있음을 확인하였다.

• 한국축산식품학회지
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• 제30권1호
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• pp.66-72
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• 2010

Pediococcus pentosaceus SA131 was isolated from jeotgal, is the bacteriocin producer against bovine mastitis pathogens, Streptococcus uberis E290, Enterococcus gallinarum E362, and Staphylococcus epidermidis ATCC 12228. The medium composition for pediocin SA131 production by P. pentosaceus SA131 was optimized using response surface methodology. Component of medium was studied as carbon source (glucose, fructose, lactose, glycerol, sucrose, maltose, and mannitol), nitrogen source (beef extract, yeast extract, peptone, malt extract, and tryptone), mineral and surfactant ($MgSO_4$, $KH_2PO_4$, $(NH_4)_2SO_4$, $MnSO_4$, NaCl, sodium acetate, and Tween 80). Through one factor-at-a-time experiment, glucose, fructose, yeast extract, malt extract, NaCl, $MgSO_4$, and Tween 80 were determined as the good ingredient. The effects of major factors for pediocin SA131 production were investigated by two-level fractional factorial designs (FFD). By a $2^4$ FFD, fructose, yeast extract, and $MnSO_4$ were found to be the important factors for the bacteriocin production. Subsequently, a $2^3$ central composite design (CCD) was adopted to derive a statistical model for optimizing the composition of the fermentation medium. The estimated optimum composition for the production of pediocin SA131 by P. pentosaceus SA131 was as follows; 0.13% fructose, 1% glucose, 1.8% yeast extract, 2.58% $MnSO_4$, 0.2% NaCl, and 0.2% Tween 80. The pediocin production under optimized medium was increased to 1,000 AU/mL, compared to the 400 AU/mL in MRS medium.

• 한국식품조리과학회지
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• 제26권5호
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• pp.575-585
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• 2010

This study was performed to determine the optimal composition of a muffin administered dried burdock powder and oligosaccharide. The experiment was designed base on CCD (Central Composite Design), and evaluation was carried out by means of RSM (Response Surface Methodology), which included 10 experimental points with 3 replicates for the two independent variables burdock powder and oligosaccharide. The experimental muffin was made according to a traditional recipe, except that the flour was partially replaced with dried burdock powder (5%, 15%, 25%) and the sugar was partially replaced with oligosaccharide (25%, 50%, 75%). The compositional and functional properties of the prepared products were measured, and these values were applied to the mathematical models. Using the F-test, volume, height, pH, yellowness, chewiness, resilience, springiness, cohesiveness, taste, and overall quality were expressed as a linear model, whereas lightness, redness, adhesiveness, color, flavor, and overall quality were expressed as a quadratic model. The polynomial models developed by RSM for sensory evaluation, color, flavor, texture, taste, and overall quality were highly effective in describing the relationships between the factors (p<0.01). The estimated response surfaces confirmed that the amount of burdock powder had significant effects on color, taste, texture, flavor, and overall quality (p<0.01), whereas and the amount of oligosaccharide had significant effects on color and texture (p<0.01). Increased amount of burdock powder led to reductions of the sensory scores for color, taste, texture, flavor, and overall quality at all oligosaccharide levels. The optimal mixing percentage of burdock powder and oligosaccharide muffin were determined to be 5.00% and 46.25%, respectively.

• Journal of Microbiology and Biotechnology
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• 제26권9호
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• pp.1527-1532
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• 2016

Strain SPF4211, having hyaluronidase (HAase) inhibition activity, was isolated from P. davidiana (Carriere) Franch fruit (PrDF) sugar extract. The phenotypic and biochemical properties based on 16S rDNA sequencing and an API 50 CHB kit suggested that the organism was B. subtilis. To optimize the HAase inhibition activity of PrDF extract by fermentation of strain SPF4211, a central composite design (CCD) was introduced based on three variables: concentration of PrDF extract (X₁: 1-5%), amount of starter culture (X₂: 1-5%), and fermentation time (X₃: 0-7 days). The experimental data were fitted with quadratic regression equations, and the accuracy of the equations was analyzed by ANOVA. The statistical model predicted the highest HAase inhibition activity of 37.936% under the optimal conditions of X₁ = 1%, X₂ = 2.53%, and X₃ = 7 days. The optimized conditions were validated by observation of an actual HAase inhibition activity of 38.367% from extract of PrDF fermented by SPF4211. These results agree well with the predicted model value.

• Korean Chemical Engineering Research
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• 제54권3호
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• pp.315-319
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• 2016

아마란스 종실 생산의 부산물인 아마란스 잎으로부터 폴리페놀 추출 증대를 위해 열수추출의 주요 공정조건인 추출시간, 추출온도와 에탄올 농도 중심합성법을 이용해 최적화하였다. 폴리페놀의 추출은 추출온도와 시간이 증가함에 따라 증가하였으며 추출에 에탄올 농도와 추출시간이 유의한 효과를 보였다(p<0.05). 열수추출의 에탄올 농도는 61.6 (v/v%)에서 최대 폴리페놀 추출성능을 보이며 농도 증가에 따라 감소하는 경향을 보였다. 중심합성법에 의해 제시 된 2차 회귀방정식의 예측값과 실험값을 비교했을 때 매우 높은 합치도($R^2=0.9566$)를 보였으며 추출온도 $90.1^{\circ}C$, 추출시간 50 min과 에탄올 61.6 (v/v%) 공정조건에서 최대 농도인 12.6 mg GAE/g DM 폴리페놀을 얻을 수 있었다.

• 한국식품영양과학회지
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• 제38권1호
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• pp.116-120
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• 2009

포도즙의 알코올 발효 시 당 농도와 교반속도, 발효시간이 알코올함량과 총산도에 미치는 영향을 알아보기 위해 반응 표면분석을 이용하여 알코올발효 조건을 최적화하였다. 알코올함량은 10%, 총산도는 최소화되는 것을 목적으로 하여 알코올 발효조건을 최적화한 결과 $19.98^{\circ}Bx$로 농축한 국내산 Campbell early 포도즙에 효모를 접종시킨 후 교반속도 104.1 rpm으로 89.67시간 동안 발효시켰을 때 목적값에 가장 근접한 결과를 나타내었다. 알코올 발효 시 포도즙의 당도가 증가할수록 알코올함량과 총산도는 증가하는 경향을 나타내었고, 교반속도는 알코올함량과 총산도에 큰 영향을 주지 않는 것으로 나타났다. 또한 발효시간이 길어질수록 알코올 함량과 총산도가 증가하는 경향을 나타내었다.

• 한국식생활문화학회지
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• 제34권6호
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• pp.779-784
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• 2019

The purpose of this study was to optimize the rice protein extracted using a response surface methodology. The experiment was designed based on a CCD (Central Composite Design), and the independent variables were the high pressure (X₁, 0-400 MPa) and processing time (X₂, 0-10 minutes). The results of the extraction content (Y₁), residue content (Y₂), and recovery yield (Y₃) were fitted to a response surface methodology model (R²= 0.92, 0.92, and 0.93, respectively). Increasing the pressure and processing time has a positive effect on the extraction content (Y₁), residue content (Y₂), and recovery yield (Y₃). Therefore, these high-pressure conditions (independent variables) can significantly affect the improvement in rice protein extraction efficiency. Thus, the optimal conditions of X₁ and X₂ were 400 MPa and 10 min., respectively. Under these optimal conditions, the predicted values of Y₁, Y₂, and Y₃ were 62.93, 57.53 mg/g, and 91.76%, respectively.

• 한국축산식품학회지
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• 제34권6호
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• pp.836-843
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• 2014

Obesity, a condition in which an abnormally large amount of fat is stored in adipose tissue, causing an increase in body weight, has become a major public health concern worldwide. The purpose of this study was to optimize the process for fermented milk for the production of a functional product with an anti-obesity effect by using Lactobacillus plantarum Q180 isolated from human feces. We used a 3-factor, 3-level central composite design (CCD) combined with the response surface methodology (RSM). Concentration of skim milk powder (%, $X_1$), incubation temperature ($^{\circ}C$, $X_2$), and incubation time (h, $X_3$) were used as the independent factors, whereas pH (pH, $Y_1$), anti-lipase activity (%, $Y_2$) and anti-adipogenetic activity (%, $Y_3$) were used as the dependent factors. The optimal conditions of fermented milk for the highest anti-lipase and anti-adipogenetic activity with pH 4.4 were the 9.5% of skim milk powder, $37^{\circ}C$ of incubation temperature, 28 h of incubation time. In the fermentation condition, the predicted values of pH, anti-lipase activity and anti-adipogenetic activity were 4.47, 55.55, and 20.48%, respectively. However, the actual values of pH, anti-lipase activity and anti-adipogenetic activity were 4.50, 52.86, and 19.25%, respectively. These results demonstrate that 9.5% of skim milk powder and incubation at $37^{\circ}C$ for 28 h were the optimum conditions for producing functional fermented milk with an anti-obesity effect.