This research was conducted to elucidate the optimum conditions for the antibacterial activity of konjak jelly using the evolutionary operation-factorial design technique. In the first set of experiments, concentration of a coagulation agent, soaking liquid, and temperature of water were set to 0.4%, 0.6×10－2 N, and 65℃ as a central point, respectively. The highest antibacterial activity was acquired at E21, in which the number of bacteria was 1.25 log cfu/g. Because the code of changes in the main effect was (-), it could be decided that the central point of the first set was not the optimum point. Although antibacterial activity in the second set was improved, the values of the main effect were higher than that of changes in the mean effect. The central point of third set was concentration of coagulation agent 0.8%, concentration of soaking liquid 1.0×10－2 N, and temperature of water 65℃. It was found that the antibacterial activity of central point in the third set was highest among all the tested set. Further, all the necessary conditions were appropriate to reach the optimum condition. The antibacterial activity of the central point in third set was more than 1,000 times higher than that of E11, in first set.

Abstract
 서 론
 재료 및 방법
  1. 공시 재료
  2. 곤약의 제조
  3. 미생물 수 측정
  4. Evolutionary operation-factorial design technique
 결과 및 고찰
 요약 및 결론
 References

• 이난희(대구한의대학교 한방식품조리영양학부, 청도어린이급식관리지원센터) | Nan-Hee Lee (Dept. of Food Science and Nutrition, Daegu Hanny University, Cheongdo Center for Children’s Foodservice Management)
• 최원석(한국교통대학교 식품공학과) | Won-Seok Choi (Dept. of Food Science & Technology, Koera National University of Transportation)
• 최웅규(한국교통대학교 식품공학과) | Ung-Kyu Choi (Dept. of Food Science & Technology, Koera National University of Transportation) Corresponding author