• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.8
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• pp.1270-1277
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• 2003

The extrusion conditions of the soymilk residue and corn grits mixtures were optimized. The experiment was designed according to the D-optimal design of response surface methodology (RSM), which shows 18 experimental points including 4 replicates for three independent variables (screw speed, water content and die temperature). The responses variables such as bending force, expansion ratio, bulk density, water solubility index (WSI), water absorption index (WAI), and color values (L＊, a＊, b＊) were evaluated using response surface analysis. Expansion ratio and WSI decreased with increasing water content, whereas bulk density tended to increase with increasing water content. While greater screw speeds enhanced WSI and yellowness, higher moisture contents decreased the expansion ratio and WSI value. However, die temperature did not influence upon the response variables. The optimum extrusion conditions by numerical and graphical methods were similar: the screw speed, water content, and die temperature were 250 rpm, 22.43% and l28.16$^{\circ}C$ by the numerical method; 250 rpm, 22.43%, and 128.02$^{\circ}C$ by graphical method.

• Food Science of Animal Resources
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• v.38 no.3
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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.

• Clean Technology
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• v.28 no.3
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• pp.218-226
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• 2022

As a result of the recent social transformation towards a hydrogen economy and carbon-neutrality, the demands for hydrogen energy have been increasing rapidly worldwide. As such, eco-friendly hydrogen production technologies that do not produce carbon dioxide (CO₂) emissions are being focused on. Among them, ammonia (NH₃) is an economical hydrogen carrier that can easily produce hydrogen (H₂). In this study, Ru/Al₂O₃ catalyst coated onmetallic monolith for hydrogen production from ammonia was prepared by a dip-coating method using a catalyst slurry mixture composed of Ru/Al₂O₃ catalyst, inorganic binder (alumina sol) and organic binder (methyl cellulose). At the optimized 1:1:0.1 weight ratio of catalyst/inorganic binder/organic binder, the amount of catalyst coated on the metallic monolith after one cycle coating was about 61.6 g L^-1. The uniform thickness (about 42 ㎛) and crystal structure of the catalyst coated on the metallic monolith surface were confirmed through scanning electron microscopy (SEM) and X-ray diffraction (XRD) analysis. Also, a numerical optimization regression equation for NH3 conversion according to the independent variables of reaction temperature (400-600 ℃) and gas hourly space velocity (1,000-5,000 h^-1) was calculated by response surface methodology (RSM). This model indicated a determination coefficient (R²) of 0.991 and had statistically significant predictors. This regression model could contribute to the commercial process design of hydrogen production by ammonia decomposition.

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

• Korean Journal of Fisheries and Aquatic Sciences
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• v.56 no.5
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• pp.585-595
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• 2023

This study was conducted to optimize the rice paper roll processing conditions with frozen rainbow trout Oncorhynchus mykiss meat (RPR-FRT) treated with polysaccharide and TGase using a response surface methodology and to examine their quality characteristics. The RSM results for the RPR-FRT showed that the optimum condition for the garlic-pepper mixture was 21.2 g and that for starch was 22.6 g based on 150 g of RPR-FRT. The RPR-FRT contained 58.47 g/100 g of moisture, 8.57 g/100 g of crude protein, 3.28 g/100 g of crude lipid, and 1.00 g/100 g of ash. The vitamin E content was 1,010.91 ㎍/100 g. Based on their contents, the samples could be considered good supplements for P, Cr, and Se. The RPR-FRT contained unsaturated fatty acids (75.84%), DHA (10.33%), and EPA (2.56%). Anserine, arginine, glycine, and taurine accounted for 41.93%, 11.27%, 7.13%, and 7.00% of free amino acids in the RPR-FRT, respectively. The sulfur compounds in the RPR-FRT constituted 73.16% of the total flavor compounds. The RPR-FRT prepared using the optimum conditions was superior in masking off-flavor and showed improved nutritional content.

• Korean Journal of Food Science and Technology
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• v.53 no.2
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• pp.174-180
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• 2021

The optimal recipe for manufacturing composite honey-based herbal pills mainly comprising Rubus coreanus powder (RCP), black mulberry powder (BMP), and vitamin C was investigated. Honey-based herbal pills were prepared by mixing these powders, binding them with honey, and then forming a round shape. The experiment was designed based on the D-optimal mixture design, which included 12 experimental points with one replicate for three independent variables as follows: RCP (10~35%), BMP (10~35%), and vitamin C (5~10%). In addition, the dependent variables (total phenolic and flavonoid content and antioxidant activity) were measured and used to optimize the manufacturing conditions. The results showed that high amounts of RCP were correlated with high total flavonoid content, whereas the addition of high amounts of vitamin C resulted in higher antioxidant activity. In conclusion, an optimized formulation for the honey-based herbal pill was found to contain 35% RCP, 10% BMP, and 10% vitamin C.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.37 no.1
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• pp.43-53
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• 2011

The conditions in fluid-bed processor for nanoencapsulation of azelaic acid-milk nano powder for acne nanocosmetics were optimized by response surface methodology (RSM). The maximum value of yield was 70.97 %. The yield was appreciably influenced by inlet air temperature, atomizing pressure, and feeding speed. The particle size increased with an increase in the feeding speed and a decrease in the atomizing pressure. The elution rate in saline solutions was appreciably influenced by inlet air temperature and atomizing pressure. The moisture content increased with higher atomizing pressure, which was demonstrated to be similar to the nanoencapsulation characteristics related to water activity. The Hunter's L and b values increased with an increase in the inlet air temperature. The optimum conditions estimated by RSM for the maximized values of yield, moisture content, particle size and elution rate in skin suitability were $67{\sim}73^{\circ}C$ of inlet air temperature, 0.6 ~ 0.8 mL/min feeding speed and 1.8 ~ 2.0 kg/$cm^2$ of atomizing pressure, respectively. These estimated values were in agreement with those measured by real experiments.

• Food Science and Preservation
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• v.24 no.7
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• pp.957-964
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• 2017

The purpose of this study was to determine the optimum spray drying conditions of soft persimmon latte using response surface methodology that is a statistical procedure used for optimization studies. A central composite design was applied to investigate the effects of independent variables, inlet temperature ($X_1$), air flow rate ($X_2$), and feed flow rate ($X_3$), on responses such as yield, water absorption index, and total phenolic compounds. Statistical analysis revealed that independent variables significantly affected all the responses. A maximum yield of 8.11 g was obtained at $90^{\circ}C$ of $X_1$, 51.82 mL/min of $X_2$ and 7.00 mL/min of $X_3$. A minimum water absorption index of 0.58 was obtained at $101^{\circ}C$ of $X_1$, 60.00 mL/min of $X_2$ and 17.00 mL/min of $X_3$. A maximum total phenolic compounds of $298.02{\mu}g/mL$ was obtained at $90^{\circ}C$ of $X_1$, 43.33 mL/min of $X_2$ and 17.00 mL/min of $X_3$. In conclusion, the best spray drying conditions were as follows: $X_1$, $90^{\circ}C$; $X_2$, 53 mL/min; $X_3$, 17 mL/min. Under those optimal conditions, the powder's yield (7.46 g), water absorption index (0.54), and the content of total phenolic compounds ($294.75{\mu}g/mL$) were estimated.

• Journal of Microbiology and Biotechnology
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• v.24 no.10
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• pp.1427-1437
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• 2014

Enzymatic hydrolysis of lignocellulosic biomass into fermentable sugars is a key step in the conversion of agricultural by-products to biofuels and value-added chemicals. Utilization of a robust microorganism for on-site production of biomass-degrading enzymes has gained increasing interest as an economical approach for supplying enzymes to biorefinery processes. In this study, production of multi-polysaccharide-degrading enzymes from Aspergillus aculeatus BCC199 by solid-state fermentation was improved through the statistical design approach. Among the operational parameters, yeast extract and soybean meal as well as the nonionic surfactant Tween 20 and initial pH were found as key parameters for maximizing production of cellulolytic and hemicellulolytic enzymes. Under the optimized condition, the production of FPase, endoglucanase, ${\beta}$-glucosidase, xylanase, and ${\beta}$-xylosidase was achieved at 23, 663, 88, 1,633, and 90 units/g of dry substrate, respectively. The multi-enzyme extract was highly efficient in the saccharification of alkaline-pretreated rice straw, corn cob, and corn stover. In comparison with commercial cellulase preparations, the BCC199 enzyme mixture was able to produce remarkable yields of glucose and xylose, as it contained higher relative activities of ${\beta}$-glucosidase and core hemicellulases (xylanase and ${\beta}$-xylosidase). These results suggested that the crude enzyme extract from A. aculeatus BCC199 possesses balanced cellulolytic and xylanolytic activities required for the efficient saccharification of lignocellulosic biomass feedstocks, and supplementation of external ${\beta}$-glucosidase or xylanase was dispensable. The work thus demonstrates the high potential of A. aculeatus BCC199 as a promising producer of lignocellulose-degrading enzymes for the biomass conversion industry.

• The Korean Journal of Food And Nutrition
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• v.29 no.6
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• pp.1040-1049
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• 2016

In this study, we aimed to develop a mixed tea prepared with roasted mulberry leaf and fruit using response surface methodology (RSM). Roasting of mulberry leaf was by 6 stages, as shown in Fig. 1; and mulberry fruit was roasted in 4 stages, as shown in Fig. 2. Subsequently, physicochemical measurements such as total polyphenol content, nitric oxide production content, and ${\alpha}$-glucosidase inhibitory effect were obtained for each sample. Central composite design was applied to prepare samples containing varying contents of roasted mulberry leaf (RoML) and roasted mulberry fruit (RoMF); subsequently, sensory evaluation was conducted. The total polyphenol content of roasted samples (RoML and RoMF) were significantly higher than that of raw samples (RaML and RaMF), respectively. The nitric oxide (NO) production of roasted samples were significantly lower than that of control (LPS induced RAW 264.7 cell). The ${\alpha}$-glucosidase inhibitory effect of roasted samples was significantly higher than that of raw samples, respectively. Based on the RSM estimation for determination of optimum ratio by sensory evaluation (taste, color, and flavor) among 13 mixed samples, the optimum mixing ratio of RoML and RoMF for taste, color, and flavor were 1.64 g (RoML) and 0.88 g (RoMF), 1.35 g (RoML) and 0.92 g (RoMF), 1.65 g (RoML) 1.03 g (RoMF), respectively. Based on results of three sensory evaluations, mixing ratio comprising 1.54 g of RoML and 0.92 g of RoMF is desirable for delicious tea with functionality.