• 한국식품조리과학회지
• /
• 제28권2호
• /
• pp.133-141
• /
• 2012

$Kochujang$ is a fermented paste originated from in and $Kochujang$ sauce is a nutritionally and functionally improved version of $Kochujang$ with additions of beef and tonic herbal extracts. The optimization of the ingredient ratios in the manufacturing of $Kochujang$ sauce was investigated using central composite design and response surface methodology. The amount of beef ($X_1$) and the amount of tonic herbal extract ($X_2$) were chosen as the independent variables. The dependent variables consisted of the properties and sensory evaluation scores The examined physicochemical properties included water activity, pH, color, viscosity, and soluble solids. The sensory evaluation attributes were color, flavor, taste, texture, and overall acceptability. Among them, the selected dependent variables were the sauce viscosity ($Y_1$) and the overall acceptability ($Y_2$) of the sauce. The optimal conditions for the independent variables were $X_1$= 9.7% and $X_2$= 14.1%. In addition, the predicted values of the multiple response optimal conditions were $Y_1$= 331000 (cP) and $Y_2$= 7.1 (points), and the actual experimental values were $Y_1$= 3316667 (cP) and $Y_2$= 7 (points).

• 한국조리학회지
• /
• 제24권3호
• /
• pp.1-14
• /
• 2018

The purpose of this study was to determine the optimization mixing ratio of wheat sprout powder (WSP) and hemicellulase for the preparation of white pan bread. Using a response surface methodology, independent variables were WSP and hemicellulase. Dependent variables were physicochemical properties, antioxidant properties and sensory evaluation. Water binding capacity of dough increased with increasing WSP. Color value showed positive correlations with WSP. L value decreased and a, b values increased as WSP increased. The adjusted determination coefficient of texture analysis was calculated to be 0.7230~0.9446 having the p-value less than 0.1. Specific volume of bread showed a positive correlation with hemicellulase and a negative correlation with WSP. DPPH radical scavenging activity and total polyphenol were represented by a linear model and showed positive correlations with WSP. Sensory evaluation were represented by a quadratic model. In conclusion, the optimal formulation for WSP added bread, as assessed by numerical and graphical optimization methods, was WSP 2.36%, hemicellulase 0.069% per wheat flour 100 g. The above results indicate that WSP can be used as health-oriented material in the bread industry. This is also expected to meet demands of consumers who are in the pursuit of healthy food.

• Proceedings of the National Institute of Ecology of the Republic of Korea
• /
• 제3권2호
• /
• pp.122-128
• /
• 2022

To present the spatial variation of fish assemblages in the Geum River in Korea, the concept of beta diversity (β-diversity) estimates based on the variance of the community data table was applied. Fish communities and environmental variables were collected from 13 sampling sites along the in mid-low reaches of the River. We calculated the β-diversity and local contribution to beta diversity (LCBD) values at each site depending on the two types of data, 'occurrence' with Jaccard and Sørensen dissimilarity coefficients, and 'abundance' with Hellinger distance. Multivariate and correlation analyses were also performed to determine the relationships between LCBD and other variables, such as community indices and physicochemical and hydrological factors. The β-diversity values of fish communities in the River were estimated as 0.218 and 0.145 for occurrence data table with Jaccard and Sørensen respectively, and 0.268 for abundance data. Similar patterns of LCBD along the sampling sites were detected in two dissimilarity measurements of occurrence table, and LCBD values with abundance data were slightly different. The LCBD values are strongly correlated with community indices, and also suitable for indicating the uniqueness of fish assemblages. However, further research is needed to determine the LCBD value as an indicator of environmental variability.

• 한국세라믹학회지
• /
• 제32권2호
• /
• pp.217-226
• /
• 1995

Alumina powders were dispersed using crosslinkable organic molecules by electrosteric stabilization and then consolidated by crosslinking of organic molecules. The effect of processing variables such as the physicochemical properties of both solvent media and organic molecules, the proportions of mixed organic media, etc. were studied. FT-IR was used todeduce the mechanism of organic molecules adsorption on the alumina particle surfaces. The adsorption characteristics and the electrokinetic behavior of alumina suspensions were correlated with the stability of particle in alumina suspension using rheological measurements. The green body of alumina consolidated by the chemical crosslinking of the adsorbed organic molecules after the alumina suspension had been stabilized was tough enough for green machining and the sintered alumina fabricated by this proposed process also showed a high bending strength and a homogeneous microstructure.

• 한국식품저장유통학회지
• /
• 제5권3호
• /
• pp.305-314
• /
• 1998

In the drying process, many undesirable physicochemical changes occur that influence dried food product qualities. Pretreatments method is used to reduce the deterioration of dried food product qualities such as color, flavor, texture, rehydration ability and retention of nutrients. The methods of pretreatments are blanching, chemical treatment and osmotic dehydration. Osmotic dehydration is a water removal process which is based on placing foods in a concentrated osmotic solution or in a dry osmotic material. A large number of process variables have a significant effect on process and final product quality. In order to improve final product quality it is necessary to know the role of each process variable and understand the mecanisms throughout the process. Osmotic dehydration is a valuable processing tool with great future in minimal processing of fruits and vegetables.

• 환경위생공학
• /
• 제19권2호
• /
• pp.51-59
• /
• 2004

강우가 집중하고 남조류가 대발생하던 시기의 중영양호소인 주암호에서 박테리아, 식물플랑크톤, ANF, HNF, 섬모충플랑크톤, 동물플랑크톤과 환경요인들의 변화에 대해 조사하였다. 조사기간동안 우점종은 Cyclotella meneghinana, Aulacoseira granulata, Cryptomonas tetrapyrenoidsa로서 총현존량의 67% 이상을 차지하였다. 조사기간동안 남조류 대발생의 구성원은 현존량 및 종조성에서 크게 변화 하였다. 여름철 강우에 의한 엽록소 a, 수질 (COD, TP)의 변동이 심하였으며, 특히 C. tetrapyrenoidsa는 HNF, nauplii, rotifer, 섬모충의 변동에 매우 밀접한 관계를 보였다. 포식자인 rotifer는 박테리아, 피코플랑크톤이나 ANF같은 소형플랑크톤의 변동과 높은 관계를 보였다.

• 대한화학회지
• /
• 제39권9호
• /
• pp.741-748
• /
• 1995

5-Lipoxyhenase의 저해제인 catechol류에 대한 구조-활성관계를 검토하였다. Catechol 유사체의 활성자리와 수용체가 작용하는 약물-수용체 상호작용 모델을 설정하여 가하학적, 전기적 파라미터를 구하여 생리활성과의 상관관계를 분석, 다중회귀분석을 실시하였다.

• Bulletin of the Korean Chemical Society
• /
• 제15권12호
• /
• pp.1070-1079
• /
• 1994

Quantitative Structure-Activity Relationship (QSAR) studies are performed for the sets of 40 quinolones and 47 naphthyridines. Net charge, van der Waals volume, polarizability, and dipole moment are empolyed as theoretical descriptors(independent variables) to find the relationship between activity and physicochemical properties such as electrostatic effect, steric effect, and transferability. The results are analyzed by the regression and the factor analysis. It is found that for Gram-negative bacteria, the QSAR of quinolone and naphthyridine are substantially different: to describe the activity, the electrostatic effect is the most important for quinolone, and the steric effect and the transferability for naphthyridine.

• Preventive Nutrition and Food Science
• /
• 제12권3호
• /
• pp.160-166
• /
• 2007

Response surface methodology (RSM) was used for the optimization of the baking process of cookies made with onion powders (onion cookie). Experiments were carried out according to a central composite design, selecting onion powder content $(1.15{\sim}8.86%)$ and baking temperature $(155.9{\sim}184.1^{\circ}C)$ as independent variables and pH, titratable acidity, moisture content, density, spread factor, CIE color parameters $(L^{\ast}-$, $a^{\ast}-$, and $b^{\ast}-values)$, and hardness as response variables. pH decreased with increasing amount of onion powder and baking temperature. Moisture content also decreased as the baking temperature increased. $L^{\ast}-$ and $b^{\ast}-values$ decreased but $a^{\ast}-values$ increased with increasing onion content and baking temperature. Most polynomial models developed by RSM were highly effective to describe the relationships between the studied factors and the responses. Overall optimization, conducted by overlaying the contour plots under investigation, was able to point out the optimal range of the independent variables within which the six responses were simultaneously optimized. The point chosen as representative of this optimal region corresponded to 4.01% onion powder content and $161.84^{\circ}C$ baking temperature. The predicted dependent or response values in the optimal region were: pH＝6.87, moisture content＝2.77%, $L^{\ast}-value＝68.45$, $a^{\ast}-value＝1.98$, $b^{\ast}-value＝34.64$, and spread factor＝9.41.

• 한국축산식품학회지
• /
• 제30권4호
• /
• pp.661-668
• /
• 2010

This study was carried out to optimize microencapsulation conditions for Inonotus obliquus extract powder with mediumchain triacylglycerol (MCT) using response surface methodology (RSM), and to determine the possibility of adding encapsulated I. obliquus extract to milk toward improving the functionality of milk. and to investigate the effects of added encapsulated I. obliquus extract on the physicochemical and sensory properties of the product. The microencapsulation efficiency of I. obliquus extract powder was investigated with respect to three variables (ratios of core material to coating material, amounts of water added, and spray pressure) in RSM. The optimal conditions for microencapsulation of I. obliquus extract powder were obtained from the ratio of core material to coating material (2.92:10) and the amount of water added (0.5 mL); the spray pressure had an insignificant effect on the microencapsulation (p<0.05). Adding encapsulated I. obliquus extract into milk did not significantly affect either color (L, a and b values) or thiobarbituric acid (TBA) values. Sensory test revealed that there were significant improvements in brownish, herb flavor, and bitterness scores for encapsulated I. obliquus extract-added milk as compared with those for uncapsulated I. obliquus extract-added milk. Based on the data obtained from the present study, it is concluded that microcapsules of I. obliquus extract powder could be applicable to milk without remarkably adverse effects on physicochemical and sensory properties