• Korean journal of food and cookery science
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• v.28 no.2
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• pp.195-206
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• 2012

The purpose of this study was to determined the optimal mixing condition of two different amounts of tomato powder (A), and starch (B) for the preparation of sausage prepared with tomato powder was determined. The content of lycopene was 3 mg/g. The experiment was designed according to the central composite design of response surface, which showed 10 experimental points including 2 replicates for tomato powder and starch. The physiochemical, mechanical, antioxidant activity and sensory characteristics of samples were measured. The results of the physiochemical, mechanical and antioxidant activity analysis of each sample, including pH, moisture content, color L, color a, color b, hardness, chewiness and cohesiveness, total phenolic content and DPPH free radical scavenging activity showed significant differences. The sensory measurements were significantly different in color, flavor, chewiness, overall quality. The optimum formulation, which was calculated using the numerical and graphical method, was determined to be 4.26 g tomato powder and 7.51 g starch.

• The Korean Journal of Food And Nutrition
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• v.27 no.3
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• pp.522-531
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• 2014

The purpose of this study was to investigate the antioxidant effects of Mori cortex radicis powder and to determine the optimal composite recipe by testing different amount of Mori cortex radicis powder and sugar in cookies prepared with Mori cortex radicis powder. In regard to its antioxident effects, Mori cortex radicis powder had a total phenolic content and DPPH free radical scavenging activity of 149.56 mg GAE/g and $137.77{\mu}g/mL$, respectively. The response surface methodology was used to obtain ten experimental points (including two replicates for Mori cortex radicis powder and sugar) and Mori cortex radicis cookie formulation was optimized using rheology. The results of the sensory evaluation produced significant values for color (p<0.05), texture (p<0.05), sweetness (p<0.01) and overall quality (p<0.05), and the results of instrumental analysis showed significant values in sweetness (p<0.001), redness (p<0.01) and spread ratio (p<0.5). As a result, the optimum formulations obtained by numerical and graphical methods were found to be 16.84 g of Mori cortex radicis powder and 64.42 g of sugar.

• Journal of the Korean Society of Food Culture
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• v.28 no.4
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• pp.392-400
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• 2013

The purpose of this study was to determine the optimal amounts and mixing condition of skim milk powder (A), and roselle (B) for the production of yogurt prepared with roselle. The experiment was designed according to the central composite design for estimating the response surface method, which yielded ten experimental points, including two replicates for the skim milk powder and roselle. The physicochemical and mechanical analysis of each sample, including pH (P<0.001), titratable acidity (P<0.001), color (P<0.05), viscosity (P<0.001), showed significant differences. Antioxidant properties (total phenolic content, DPPH free radical scavenging activity) and viable cell counts of lactic acid were significantly different (P<0.05). The sensory measurements were significantly different in color, flavor, sourness, texture, and overall quality (P<0.05). The optimal formulation, calculated by numerical and graphical methods, was 7.82 g of skim milk powder and 2.09 g of roselle. From findings of this study, the roselle may be used in yogurt and can be applied for other food industries.

• Journal of the Korean Applied Science and Technology
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• v.40 no.6
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• pp.1363-1372
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• 2023

This study is concerned with the optimization of the manufacturing process of a hot water extract containing antioxidant activity from Lycium barbarum, traditionally known to have various physiological activities. For the establishment of the optimization process, the central composite design of response surface methodology(RSM) was used. Thirteen extraction processes were performed by encoding the independent variables, extraction temperature (65.9℃-94.1℃) and extraction time (2.59 hr-5.41 hr). As a result of the experiment, the optimal manufacturing conditions for the extract were 340.0 mg/100 g of GAE at an extraction temperature of 94.1℃ and an extraction time of 5 hr. The maximum yield of flavonoids was 22.44 mg/100 g of HES at an extraction temperature of 94.1℃ and an extraction time of 4 hr. The conditions for producing the extract with the maximum antioxidant capacity (DPPH 92.12%) were 90℃ and 4.5 hr extraction time. Therefore, the optimal manufacturing process conditions for extracts containing total phenol content, flavonoid content, and DPPH radical scavenging activity, which are dependent variables, were extraction temperature of 90-95℃ and extraction time of 4 hr, which were not significantly different from the actual values. Therefore, Lycium barbarum extract rich in total phenol and flavonoid content related to antioxidant function is expected to be used as a functional food and cosmetic material.

• Applied Chemistry for Engineering
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• v.27 no.4
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• pp.444-448
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• 2016

Hollow silicon/carbon (H-Si/C) composites as anode materials for lithium ion batteries were investigated to overcome the large volume expansion. H-Si/C composites were prepared as follows; hollow $SiO_2\;(H-SiO_2)$ was prepared by adding $NaBH_4$ to $SiO_2$ synthesized using $st{\ddot{o}}ber$ method followed by magnesiothermic reduction and carbonization of phenolic resin. The H-Si/C composites were analyzed by XRD, SEM, BET and EDX. To improve the capacity and cycle performance, the electrochemical characteristics of H-Si/C composites synthesized with various $NaBH_4$ contents were investigated by charge/discharge, cycle, cyclic voltammetry and impedance tests. The coin cell using H-Si/C composite ($SiO_2:NaBH_4=1:1$ in weight) in the electrolyte of $LiPF_6$ dissolved in organic solvents (EC : DMC : EMC = 1 : 1 : 1 vol%) has better capacity (1459 mAh/g) than those of other composition coin cells. It is found that the coin cell ($SiO_2:NaBH_4=1:1$ in weight) has an excellent capacity retention from 2nd cycle to 40th cycle.

• Food Science and Preservation
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• v.18 no.2
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• pp.178-183
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• 2011

The consumer awareness concerning coffee beverages has increased in Korea. The objective of this study was to optimize the roasting conditions of coffee bean for consumer's attribute. The optimal roasting conditions for Colombian coffee beans were analyzed by using a central composite design with a quadratic polynomial model by response surface methodology (RSM). The experimental conditions for coffee bean roasting were $194.82^{\circ}C{\sim}250.00^{\circ}C$ and 7.93~22.07 minutes. The responses of sensory attributes. physicochemical and physical properties were analyzed with RSM. The width. length and height of green beans increased when the beans were roasted. The higher degree of roasting gave the higher pH and solid contents but the lower total acidity and total phenolic compounds. In sensory tests, the roasting temperature and time had a significant effect on the flavor score. The optimum roasting condition of Colombian coffee bean predicted for maximizing the length, width, solid contents, total phenolic compounds and flavor score were 20 minutes at $225^{\circ}C$ by RSM.

• Membrane Journal
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• v.20 no.4
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• pp.312-319
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• 2010

Carbon membrane materials have received considerable attention for the gas separation including hydrocarbon mixture of ingredients of the volatile organic compounds(VOCs) because they possess their higher selectivity, permeability, and thermal stability than the polymeric membranes. The use of activated carbon membranes makes it possible to separate continuously the VOCs mixture by the selective adsorption-diffusion mechanism which the condensable components are preferentially adsorbed in to the micropores of the membrane. The activated carbon hollow fiber membranes with uniform adsorptive micropores on the wall of open pores and the surface of the membranes have been fabricated by the carbonization of a thin film of phenolic resin deposited on porous alumina hollow fiber membrane. Oxidation, carbonization, and activation processing variables were controlled under different conditions in order to improve the separation characteristics of the activated carbon membrane. Properties of activated carbon hollow fiber membranes and the characterization of a gas permeation by pyrolysis conditions were studied. As the result, the activated carbon hollow fiber membranes with good separation capabilities by the molecular size mechanism as well as selective adsorption on the pores surface followed by surface diffusion effective in the recovery hydrocarbons have been obtained. Therefore, these activated carbon membranes prepared in this study are shown as promising candidate membrane for separation of VOCs.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.8
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• pp.1062-1069
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• 2007

Response surface methodology was employed to optimize extraction conditions for finding the maximizing the functional properties of roasted Pleurotus eryngii. Based on the central composite design, independent variables were ethanol concentration ($0{\sim}100%$), extraction time ($1{\sim}9$ min) and microwave power ($25{\sim}125$ W). Soluble solid content, electron donating ability and nitrite-scavenging ability were mainly affected by ethanol concentration, but ACE inhibition activity was largely affected by extraction time. The optimum ranges of extraction conditions resulting from superimposing the response surface were predicted to be ethanol concentration ($25{\sim}50%$), extraction time ($3{\sim}9$ min) and microwave power ($80{\sim}125$ W). Total protein and total phenolic compound content of optimal extracts were 45.80 mg/g and 7.42 mg/g, respectively. In phenolic compounds of roasted Pleurotus eryngii extracts, protocatechuic acid was the highest concentration at 1226.32 ${\mu}g/g$, followed by salicylic acid, catechin, p-hydroxybenzoic acid, caffeic acid, coumaric acid and hesperidin.

• Food Science and Preservation
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• v.13 no.3
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• pp.363-368
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• 2006

This study was performed to develop flavor materials from Elsholtzia ciliata Hylander with analyzing functionality and aroma profile and to optimize supercritical fluid extraction method and optimum condition. The qualities of water extracts such as total yield total phenolic compound electron donation ability, estragole and L-carvone, were affected by extraction pressure than time. The response variables had significant with pressure than with time and the established polynomial model was suitable(P>0.05) model by Lack-of-Fit analysis. The optimum extraction conditions which were limited of maximum value for dependent variables under experimental conditions based on central composite design were 238 bar and 42 min.

• Korean Journal of Medicinal Crop Science
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• v.26 no.5
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• pp.417-429
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• 2018

Background: The objective of this study was to make colloidal dispersions of the active compounds of radix of Angelica gigas Nakai that could be charaterized as nano-composites using hot melt extrusion (HME). Food grade hydrophilic polymer matrices were used to disperse these compound in aqueous media. Methods and Results: Extrudate solid formulations (ESFs) mediated by various HPMCs (hydroxypropyl methylcelluloses) and Na-Alg polymers made from ultrafine powder of the radix of Angelica gigas Nakai were developed through a physical crosslink method (HME) using an ionization agent (treatment with acetic acid) and different food grade polymers [HPMCs, such as HP55, CN40H, AN6 and sodium alignate (Na-Alg)]. X-ray powder diffraction (XRD) analysis confirmed the amorphization of crystal compounds in the HP55-mediated extrudate solid formulation (HP55-ESF). Differential scanning calorimetry (DSC) analysis indicated a lower enthalpy (${\Delta}H=10.62J/g$) of glass transition temperature (Tg) in the HP55-ESF than in the other formulations. Infrared fourier transform spectroscopy (FT-IR) revealed that new functional groups were produced in the HP55-ESF. The content of phenolic compounds, flavonoid (including decursin and decursinol angelate) content, and antioxidant activity increased by 5, 10, and 2 times in the HP55-ESF, respectively. The production of water soluble (61.5%) nano-sized (323 nm) particles was achieved in the HP55-ESF. Conclusions: Nano-composites were developed herein utilizing melt-extruded solid dispersion technology, including food grade polymer enhanced nano dispersion (< 500 nm) of active compounds from the radix of Angelica gigas Nakai with enhanced solubility and bioavailability. These nano-composites of the radix of Angelica gigas Nakai can be developed and marketed as products with high therapeutic performance.