• IE interfaces
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• v.12 no.3
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• pp.458-467
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• 1999

In this paper, we analyze the calendaring operation in the process of paper manufacturing. Controllable parameters involved in the calendaring operation are the calendar material, temperature and pressure. Main objective of this paper is to find the robust design of these parameters which would provide consistent quality of paper in terms of the thickness, brightness, and roughness. We first use a split-plot design in the context of a central composit design for a preliminary analysis to find the proper calendar material. Next, response surfaces for the mean and variance of each quality attribute are fitted as functions of calender temperature and pressure. Bootstrap resampling approach is used to find the robust parameter design.

• Food Science and Preservation
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• v.7 no.2
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• pp.177-183
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• 2000

A supercritical fluid extraction was performed for the extraction of phenolics from grape seeds which up to now have been discarded. The optimum condition for extraction process was predicted through response surface methodology using central composit experimental design. The extraction amount of grape seed phenolics was increased by increasing extraction temperature, pressure, and concentration of co-solvent (ethanol). The optimum extraction conditions were 84.83$^{\circ}$C, 51.50MPa and 1.27% ethanol. The yield of phenolics using SFE was higher with 3 folds than ethanol and 4 folds than hexane but less than 80% methanol. In the respects of food poisoning, the approved solvents were restricted to ethanol and hexane. So, SFE for extraction of phenolics could be powerful alternative method for solvent extraction.

• Journal of Korean Society of Environmental Engineers
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• v.36 no.6
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• pp.429-433
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• 2014

The objective of this study was to find optimum amount of bamboo smoke distillate (BSD) and reaction time (RT) for ammonia removal in food waste compost (FWC). BSD amount (30 to 90 mL BSD/600 g FWC) and RT (1 to 3 h) significantly affected the ammonia removal in FWC. Within the design boundaries, the optimum conditions for maximum ammonia removal (8.47 ppm $NH_3$/600g FWC) were 74 mL BSD/600 g FWC (0.123 mL BSD/g FWC) and 3 h RT. The BSD was effective on ammonia removal in FWC, rather than vinegar (p < 0.05). Our results proved a good potential of BSD to serve as an alternative deodorant for FWC.

• Food Engineering Progress
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• v.14 no.2
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• pp.92-98
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• 2010

In this study, various active functional components in Chinese Quince were extracted by solvent extraction method. A central composit design for optimization was applied to investigate the effects of independent variables such as solvent to sample ratio ($X_{1}$), extraction temperature ($X_{2}$), and extraction time ($X_{3}$) on the soluble solid contents ($Y_{1}$), total phenols ($Y_{2}$), electron donating ability ($Y_{3}$), browning color ($Y_{4}$) and reducing sugar contents ($Y_{5}$). It was found that extraction temperature and extraction time were the main effective factors in this extraction process. The maximum soluble solid contents of 35.77% was obtained at 26.38 mL/g ($X_{1}$), 72.82$^{\circ}C$ ($X_{2}$) and 74.86 min ($X_{3}$) in saddle point. Total phenols were rarely affected by solvent ratio and extraction time, but it was affected by extraction temperature. The maximum total phenols of 20.70% was obtained at 22.61 mL/g ($X_{1}$), 84.49$^{\circ}C$ ($X_{2}$), 77.25 min ($X_{3}$) in saddle point. The electron donating ability was affected by extraction time. The maximum electron donating ability of 94.12% was obtained at 10.65 mL/g ($X_{1}$), 67.78$^{\circ}C$ ($X_{2}$), 96.75 min ($X_{3}$) in saddle point. The maximum browning color of 0.32% was obtained at 23.77 mL/g ($X_{1}$), 87.27$^{\circ}C$ ($X_{2}$), 96.68 min ($X_{3}$) in saddle point. The maximum value of reducing sugar content of 10.55% was obtained at 26.83 mL/g ($X_{1}$), 82.167$^{\circ}C$ ($X_{2}$), 81.94 min ($X_{3}$). Reducing sugar content was affected by extraction time.

• Food Science and Preservation
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• v.15 no.1
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• pp.21-29
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• 2008

This study investigated the fermentation and quality characteristics of a fermented beverage, prepared by semi-anaerobic culture, using sea tangle extract. A central composit design using alcohol(0, 0.5, 1.0, 1.5, 2.0% [all v/v] ), sugar(0, 5, 10, 15, 20% [all w/v] ) and $65^{\circ}Brix$ citrus juice(0, 1.0, 2.0, 3.0, 4.0 % [all v/v] ) was used to find the optimal mix for fermentation. Sensory characteristics, such as color, flavor, taste, sweetness, saltiness, sourness and overall quality, were measured using a response surface methodology computer program. The optimal conditions that produced the highest acidity of 0.94 were 2.0 % ethanol, 10.17 % sucrose and 1.99 % citrus juice. The optimal conditions that produced gel 20.13 nun in thickness were 1.98% alcohol, 10.94% sucrose and 1.62% citrus juice. The overall optimal conditions that satisfied all the sensory requirements for a sea tangle beverage were 1.0% alcohol, 10.0% sucrose and 4.05% citrus juice.

• Korean journal of food and cookery science
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• v.18 no.2
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• pp.216-224
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• 2002

Persimmon powder (PW), which was prepared by pulverizing freeze-dried persimmon with peels, was added to Maejakgwa up to 25% of wheat flour. Maejakgwa samples were prepared by the central composit experimental design for three independent variables: amount of PW, frying time, and frying temperature. The color of Maejakgwa was influenced more by the frying time and temperature than the content of added PW. Crispiness and adhesiveness were highly correlated with overall preference. Although the amount of PW affected the adhesiveness, the adhesiveness could be controlled by the frying temperature and time. Frying temperature was the most effective factor on the crispness and hardness. The addition of high amount of PW obviously increased the sweetness and aftertaste. However, at the low amount of PW, frying for longer time at high temperature also increased the sweetness and aftertaste. Center sample (15% PW, frying for 4 min at 145$\^{C}$) showed the best score at the overall preference. Overall preference was improved as the sample was fried at high temperature/short time or at low temperature/long time. Maejakwa prepared with high amount of PW at 20% showed no significant difference with the center sample for overall preference as prepared by frying for 3 min at 155$\^{C}$. The optimum condition obtained by superimposing color, crispiness and overall preference was frying for 5∼6 min at 131∼140$\^{C}$.