• Biotechnology and Bioprocess Engineering:BBE
• /
• v.9 no.4
• /
• pp.278-284
• /
• 2004

Leuconostoc citreum is one of the representative strains of Leuconostoc spp. that show fast growth rates in fermented vegetables. Sequential experimental designs including the Plackett-Burman design, fractional factorial design, steepest ascent analysis, central composite design and response surface methodology were introduced to optimize and improve the medium for L. citreum. Fifteen medium ingredients were examined and glucose ($20 g/\ell$), yeast extract ($12.5g/\ell$), sodium acetate trihydrate ($6.12g/\ell$), potassium phosphate ($42.55g/\ell$), and dibasic ammonium citrate ($4.12g/\ell$), were chosen as the best components to give a critical and positive effect for cell-growth. The biomass was increased to ($2.79g/\ell$), (169%), compared to the $1.65g/\ell$ in MRS medium.

• Journal of the Korea Academia-Industrial cooperation Society
• /
• v.13 no.3
• /
• pp.1002-1007
• /
• 2012

The manufacturing method of the pillar is one of the main process where it is used in vacuum glazing and semi-conductor display field. Pillar can be arranged by screen printing method. However it may unable to spread all pattern of metal mask according to the ingredient of the mixture. In addition, spreaded mixture doesn't maintain the original shape according to the viscosity. In this research, the pillar tried to be arranged through the screen printing by using the inorganic compound of the alumina and silica base. This study suggested a method in which it can decrease the test frequency and design the composition of the vacuum glass pillar by using the mixture design.

• Computers and Concrete
• /
• v.21 no.5
• /
• pp.485-493
• /
• 2018

Statistical analysis has found useful application in the design of experiments (DOE) especially optimization of concrete ingredients however, to be able to apply the concept properly using computer aided applications there has to be an upper and lower limits of responses fed to the system. In this study, the production of high-performance steel fiber concrete (HPSFC) at five different fiber addition levels by volume with two aspect ratios of 60 and 83 were studied under two curing methods completely dry cured (DC) and moist cured (MC) conditions. In other words, this study was carried out for those limits based on material properties available in North Cyprus. Specimens utilized were cubes 100 mm size casted and cured for 28 days and tested for compressive strength. Minitab 18 statistical software was utilized for the analysis of results at a 5 per cent level of significance. Experimentally, it was observed that, there was fluctuation in compressive strength results for the two aspect ratios and curing regimes. On the other hand P-value hypothesis evaluation of the response showed that at the stated level of significance, there was a statistically significant difference between dry and moist curing conditions. Upper and lower limit values were proposed for the response to be utilized in DOE for future studies based on these material properties. It was also suggested that for a narrow confidence interval and accuracy of the system, future study should increase the sample size.

• Korean Journal of Food Science and Technology
• /
• v.23 no.5
• /
• pp.605-609
• /
• 1991

The physical properties which must be considered as engineering factors affecting on the evaporation process of fruit juices are boiling point rise, density, viscosity, thermal conductivity and specific heat. These factors are varied with food ingredients, soluble solids, pressure and temperature. In the reserch, it has been worked to obtain the data and to develop prediction model for the boiling point rise as a faction of soluble solid and pressure by the regression of SPSS package program. For the prediction model of density, it was developed as a fuction of soluble solid content on apple and pear juices. For the viscosity model, it was establised by the factors of temperature and content of soluble solid through the optimization program.

• Journal of the East Asian Society of Dietary Life
• /
• v.19 no.3
• /
• pp.421-429
• /
• 2009

This study was conducted to develop a recipe for a nutritional cookie containing Danggue powder, and to achieve an optimal ingredient composition and texture that would appeal to consumers of all ages. To reduce its content, wheat flour was partially substituted with Danggue in the formulation. Response surface methodology was used to analyze the measured results and showed 16 experimental points, including 2 replicates for the Danggue powder, brown sugar, and butter ingredients. The compositional and functional properties were measured, and these values were applied to a mathematical model. A canonical form and perturbation plot showed the influence of each ingredient on the final product. The sensory evaluation results indicated significant differences between samples for color (p<0.01), flavor (p<0.01), texture (p<0.05), and overall quality (p<0.05). As a result, the optimal ingredient levels for sensory quality were determined as 4.83 g of Danggue powder, 70.46 g of brown sugar, and 86.08 g of butter.

• Journal of the Korean Society of Food Culture
• /
• v.19 no.2
• /
• pp.193-199
• /
• 2004

The purpose of this study was to determine the organoleptic charateristics of cauliflower pickles made in various compounding ratio according to central conposite design for optimum organoleptic characteristics of the cauliflower pickles. The optimum mixing condition of cauliflower pickles were optimized, using central composite design with 3 variables and 3 levels, by response surface methodology. The various kinds of cauliflower pickle were made in various compounding ratio of vinegar, salt and sucrose - critical ingredients of pickle recipe - and were presented to reliable panels, who graded the subjects in 7 degrees for 4 items : color, flavor, hardness and overall quality. The optimum mixing conditions of cauliflower pickle were 603.50g of vinegar, 80.13g of salt and 251.07g of sucrose in the maximum point of overall quality.

• Journal of the Korean Society of Food Culture
• /
• v.24 no.3
• /
• pp.321-330
• /
• 2009

This study was conducted to develop a recipe for a nutritional cookie containing chungkukjang powder that had a composition of ingredients and a texture that resulted in a high preference by all age groups. Wheat flour was partially substituted with chungkukjang powder to reduce its content. Response surface methodology was then used to analyze the measured results, which showed 16 experimental points including 2 replicates for chungkukjang powder, butter and sugar. The compositional and functional properties were then measured, after which these values were applied to a mathematical model. A canonical form and perturbation plot revealed the influence of each ingredient on the final mixture. The results of the sensory evaluation showed significant values with respect to color (p<0.01), texture (p<0.05) and overall quality (p<0.05). Taken together, the results of this study indicated that the optimal ratio was 26.57 g of chungkukjang powder, and 82.08 g of butter for every 52.36 g of sugar. The physical and chemical sensory measurements were then evaluated by a t-test, and the results revealed significant differences in the flavor of the optimized cookie when compared to the control cookie.

• Journal of Korean Association for Spatial Structures
• /
• v.23 no.4
• /
• pp.81-88
• /
• 2023

Numerous factors contribute to the deterioration of reinforced concrete structures. Elevated temperatures significantly alter the composition of the concrete ingredients, consequently diminishing the concrete's strength properties. With the escalation of global CO2 levels, the carbonation of concrete structures has emerged as a critical challenge, substantially affecting concrete durability research. Assessing and predicting concrete degradation due to thermal effects and carbonation are crucial yet intricate tasks. To address this, multiple prediction models for concrete carbonation and compressive strength under thermal impact have been developed. This study employs seven machine learning algorithms-specifically, multiple linear regression, decision trees, random forest, support vector machines, k-nearest neighbors, artificial neural networks, and extreme gradient boosting algorithms-to formulate predictive models for concrete carbonation and thermal impact. Two distinct datasets, derived from reported experimental studies, were utilized for training these predictive models. Performance evaluation relied on metrics like root mean square error, mean square error, mean absolute error, and coefficient of determination. The optimization of hyperparameters was achieved through k-fold cross-validation and grid search techniques. The analytical outcomes demonstrate that neural networks and extreme gradient boosting algorithms outshine the remaining five machine learning approaches, showcasing outstanding predictive performance for concrete carbonation and thermal effect modeling.

• Journal of the Korean Applied Science and Technology
• /
• v.33 no.3
• /
• pp.549-559
• /
• 2016

Korean Black body fowl (Gallus gallus domesticus; Ogae) designated as a natural monument (registration number 265) has been known as a superb traditional Korean medicine. In this study, The production of peptide from the Viscera Waste of Yeonsan Ogae was optimized using commercial protease (bromelain) by response surface methodology under high pressure process. The range of processes was pressure (30 to 100 MPa), reaction time (1 to 5 h), and substrate concentration (10 to 30%, w/v). After reaction, the degree of hydrolysis, distribution of amino acids, and molecular weight of peptides were investigated. As a results, the optimization conditions were pressure 90 MPa, reaction time 3 to 4 h, and the amount of viscera meat 20% (w/v), respectively. The molecular weight of protein hydrolysates was distributed 400 to 1,000 Da. Accordingly we presumed that most products were peptides. Of those peptides, nonpolar or hydrophobic, polar but uncharged, positively charged, and negatively charged amino acids were 42.03, 26.0, 13.3, and 18.6%, respectively. Because higher amount of hydrophobic amino acids, we expected that those products would be able to utilize as the functional food ingredients.

• Journal of the Korean Applied Science and Technology
• /
• v.33 no.2
• /
• pp.293-303
• /
• 2016

Protein hydrolysate that shows physiological function such as antioxidant, suppression of hypertension, immunodulatory, alleviation of pain, and antimicrobial activity has been known as playing important role like hormone. This study was performed to optimize the hydrolysis of the wing's meat of Yosan-Ogae by a commercial protease. The ranges of processes were the reaction temperature of 40 to $60^{\circ}C$, pH 6 to 8, and enzyme concentration 1 to 3%(w/v). As a result, the optimization of process was determined at temperature of $48-50^{\circ}C$, pH of 7.0-7.2, and enzyme concentration of 3%(w/v), and degree of hydrolysis was 68 to 69% at above conditions. The molecular weight of hydrolysate was distributed to 500-1,200 Da and showed typical peptides. The amino acids of peptides showing presumably antioxidant activity such as histidine, proline, methionine, cystein, tyrosine, tryptophan, phenylalanine comprised about 43.07%. The glutamic acid was 13.6%. Therefore, we expect that those products are useful as functional food ingredients.