• Food Science and Biotechnology
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• v.16 no.4
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• pp.557-564
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• 2007

We prepared caviar analogs encapsulated by calcium-alginate gel membranes as a means to replace higher priced natural caviars. Processing the caviar analogs (beluga type) was optimized by response surface methodology with central composite design. Concentrations of sodium alginate ($X_1$) and $CaCl_2\;(X_2)$ were chosen as the independent variables. In order to compare characteristics of the caviar analogs with the natural caviar, sphericity ($Y_1$), diameter ($Y_2$), membrane thickness ($Y_3$), rupture strength ($Y_4$), rupturing deformation ($Y_5$), and sensory score ($Y_6$) were used as the dependent variables. The sphericity of the caviar analogs showed a similar value to that of natural caviar (over 94%) in the range of independent variables. Generally, the $CaCl_2$ concentration ($X_2$) affected all dependent variables to a greater extent than the sodium alginate concentration ($X_l$), For the multiple response optimization of the 5 dependent variables ($Y_1,\;Y_2,\;Y_4,\;Y_5$, and $Y_6$), the desirability function was defined as the following conditions: target values ($Y_1\;=\;100%,\;Y_2\;=\;3.0\;mm,\;Y_4\;=\;1,470\;g,\;Y_5\;=\;1.1\;mm,\;and\;Y_6\;=\;10\;points$). Membrane thickness ($Y_3$) was eliminated from the dependent variables for multiple response optimization because it could not be measured with an image analyzer. The values of the independent variables as evaluated by multiple response optimization were $X_1\;=\;-0.093$ (78%) and $X_2\;=\;-0.322$ (1.07%), respectively.

• The Korean Journal of Food And Nutrition
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• v.25 no.2
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• pp.253-258
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• 2012

This study was conducted to investigate the effects of different active gluten and rice Nuruk(Asp. oryzae, Asp. kawachii rice Nuruk) levels on the quality properties of steamed rice breads. Enzyme(amylase and acidic protease) activity of Asp. oryzae rice Nuruk is higher than Asp. kawachii rice Nuruk. Among the loaf volume of active gluten that were tested (10, 13, 15 and 17%) an active gluten loaf volume of 15% produced the best steamed rice bread. As a result of the loaf volume test steamed rice bread with rice Nuruk was decreased than steamed wheat bread. Regarding color, all treatments produced significant differences. The L value was decreased in steamed rice bread more than in steamed wheat bread, and a and b values were increased, respectively. Hardness, gumminess and chewiness of SRB-2, 3, 4 were lower than SWB-1 but springiness were higher. According to the sensory evaluation of steamed rice bread, color, flavor, and uniformity of pores were the highest in the steamed wheat bread, and the chewiness and texture were good in the steamed rice bread containing added active gluten and rice Nuruk. In this study, addition of rice Nuruk in steamed rice bread did not increase loaf volume, but had an advantage for overall desirability.

• Korean Journal of Food Science and Technology
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• v.27 no.6
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• pp.885-890
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• 1995

Ten Korean rices were cooked at various moisture contents($57.5{\sim}69.5%$) and the sensory characteristics including appearance, flavor, texture and overall desirability were evaluated. The clumpiness, firmness and moistness of the cooked rice were significantly affected by moisture content in all samples. The optimum moisture content of the cooked rice was 66.5%. The rices cooked at optimum moisture content showed differences among varieties in off-odor, glossiness and color and no differences in other sensory characteristics(p<0.05).

• Korean Journal of Food Science and Technology
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• v.33 no.3
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• pp.294-300
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• 2001

Effect of bean water concentration and incubation time of Yukwa paste as well as packaging method on the quality of Yukwa was investigated. Quality loss in Yukwa during storage was dependent on the packaging method such as bamboo packaging at $30^{\circ}C$, nitrogen packaging at $30^{\circ}C$ and LDPE packaging at $-18^{\circ}C$. Peroxide value increased with bean water concentration, but showed no significant difference by incubation time. The hardness of Yukwa decreased with the increase of bean water concentration, incubation time, and storage time but showed no significant difference by packaging method. Sensory evaluation after storage for 3 months showed that Yukwa color was significantly influenced by packaging method and bean water concentration. The volume was also significantly influenced by bean water concentration and incubation time. Off-flavor showed significant difference by storage method. Tenderness, taste and overall desirability showed significant difference by bean water concentration. Crispness showed significant difference by storage method and bean water concentration.

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 2003.10a
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• pp.220.3-221
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• 2003

유과의 제조과정중 찹쌀의 장기간 수침시 미생물적 효소 작용에 의해 자연적으로 찹쌀 성분이 변화됨으로써 이들 변화가 유과의 독특한 질감 특성에 기여함이라는 사실에 기초하여, 본 연구에서는 효소 처리 및 미생물 접종에 의한 인위적인 방법을 통해 단시간 내에 이들과 유사한 성분 변화를 나타낼 수 있는 변형 찹쌀가루를 개발하여 유과 제조 가능성을 알아봄으로써 유과의 제조공정을 단축시킬 수 있는 방안을 모색하고자 하였다. 1. 각 처리시료에 따른 유과의 팽화도골 비교한 결과, 효소 처리군중 pH6.5$\longrightarrow$3.5, 35$^{\circ}C$(T1) 과 45$^{\circ}C$(T2) 처리군에서 28일간 수침시켜 제조한 유과와 비교될 만한 유사한 팽화도를 나타내었다. 2. 유과의 경도는 효소처리 시킬 경우 pH7.5$\longrightarrow$3.5와 $65^{\circ}C$처리군을 제외하고는 28일간 수침시켜 제조한 유과보다 부드러웠으나 peak 수에 있어서는 pH6.5$\longrightarrow$3.5처리군을 제외하고는 모든 처리군에서 감소하여 아삭아삭한 정도는 다소 떨어지는 것으로 나타났다. 3. 팽화도와 결도 결과와 유사하게 유과의 외관과 미세구조 역시 pH6.5$\longrightarrow$13.5(P1), 35$^{\circ}C$(T2)와 45$^{\circ}C$ (T3) 처리군에서 바람직한 유과의 외관을 나타내었고 미세하고 균일한 기공이 관찰되었다. 4. 유과의 관능검사 결과에서도, volume(용적 증가율), cell uniformity(기포의 균일한 정도)와 overall desirability(전체적으로 바람직한 정도)의 경우 효소처리시킨 시료중 pH6.5$\longrightarrow$3.5, 35$^{\circ}C$(T1)과 45$^{\circ}C$(T3)처리군이 28일간 수침시켜 제조한 유과와 비교될 만한 높은 점수를 보여 이를 처리군에서 바람직한 특성을 지닌 유과 제조가 가능한 것으로 나타났다.

• Preventive Nutrition and Food Science
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• v.5 no.1
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• pp.15-19
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• 2000

This study was conducted to determine sensory and chemical traits of reduced-fat frankfurters made with lean lamb or lean lamb/pork (50%/50%), fat from three different sources(pork fat, lamb fat or high-oleic sunflower oil) and added water products designated as L-P-15, LP-L-15, LP-So-15 and LP-P-15, according to lean meat type, source of added fat and target fat content and to compare such products with a similar reduced-fat product made with lean beef/pork (50%/50%) with pork fat(product designated as BP-P-15) and high-fat products made with lean beef/pork (50%/50%) or lamb/pork (50%/50%) with pork fat (BP-P-30 and LP-P-30). Actual fat contents of reduced-fat and high-fat products formulated for 15% and 30% fat were 17~18% and 28~31%, respectively, after processing. Processing yields were lower for all reduced-fat products than for the high-fat products. Trained sensory panelists rated LP-P-15 less intense in lamb flavor as compared to LP-L-15 and LP-So-15. Off-flavor intensity was positively correlated with lamb-flavor intensity (r=0.80), whereas frankfurter-flavor intensity was negatively correlated with lamb-flavor intensity (-0.88) and off-flavor intensity (r=-0.90). According to consumer panelists, LP-P-15 was as desirable in flavor as BP-P-15 or the two high-fat products (BP-P-30 and LP-P-30), while LP-So-15 and LP-L-15 were not. LP-P-15 and BP-P-15 were not notably different from their high-fat counterparts in juiciness and texture desirability and overall palatability. Regardless of fat content, meat type and fat source, there was little lipid oxidation when vacuum-packaged products were refrigerated for 12 weeks.

• 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.

• Journal of the Korean Data and Information Science Society
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• v.27 no.5
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• pp.1263-1272
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• 2016

Product array approach which is used in the Taguchi parameter design has a number of advantages by considering the noise factor. However, a disadvantage of this method is that it requires an excessively large number of experiments. So combined array approach have been proposed to reduce the number of experiments. Taguchi has used the signal-to-noise ratio to find the optimum conditions in the Taguchi parameter design. In analyzing the data from the parameter design various problems tends occur by using an SN. In this paper, we propose an alternative solution for reducing the number of experiments without depending on the signal-to-noise ratio to overcome the shortcomings of the parameter design. Two examples illustrate this procedure in the two different experimental design (product array, combined array) approaches.

• Journal of Korean Institute of Industrial Engineers
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• v.43 no.2
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• pp.127-134
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• 2017

For product or process design and development, it is common to optimize multiple responses (characteristics) based on experimental data. To determine optimal conditions, we need to design the experiment, estimate a proper model for each response, and optimize the multiple responses simultaneously. There are several techniques and many research results on optimizing multiple responses simultaneously, when the experimental data are available. However, the experimental design issue for optimizing multiple responses has not been discussed yet. This paper proposes some idea on how to plan screening design when requirements for multiple performance characteristics are to be met in developing new products. A screening design procedure is developed for securing the requirements of multiple responses. Initial design factors are classified into three categories; specific, non-conflicting common, and conflicting common. After screening experiments, follow-up design region search method is suggested with respect to the most unsatisfied or important response, or overall desirability. A case study on a synthesis of melamine formaldehyde resin is presented to illustrate the procedure and to show the validity of the approach.

• Journal of Service Research and Studies
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• v.5 no.2
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• pp.199-216
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• 2015

The current research suggests a new service research framework for service researchers and practitioners. A comprehensive and streamlined research framework is essential for rapid growth of service industry with support of academic researches. An in-depth analysis on relevant service research fremeworks and major research issues on service sector and service nature has been performed. Past and present research frameworks on service sector have been reviewed based on the nature of service and the desirability for service industry development. A new research framework has been derived and a five-section model has been suggested. The results of this research can be used for finding useful research topics in service sector. Future research is needed to develop service research as a solid and major academic field in the new economy.