This study investigated the enzymatic pretreatment of food waste (FW) using Viscozyme L to enhance reducing sugar (RS) production. Response surface analysis was used to study the effects of the pretreatment variables of temperature (T) (35-55oC) and incubation time (IT) (9-15 hr). The results indicated that the generated regression model represented the relationship between the independent variables and the responses. The RS production from FW was affected by IT rather than T. Within the design boundaries, a maximum RS yield (0.72 g/g of total solids of FW) was obtained at 44.5oC and 13.7 hr.

Abstract
 I. 서 론
 II. 재료 및 실험방법
  1. 음식물류폐기물
  2. 음식물류폐기물 효소 가수분해
  3. 분석방법
  4. 실험 계획법
 III. 결과 및 고찰
  1. 반응표면분석에 의한 환원당 수율
  2. 환원당 수율 반응표면분석 결과
 IV. 결 론
 감사의 글
 References

• 변민우(강원대학교 환경공학과, Department of Environmental Engineering, Kangwon National University) | Min-Woo Byeon
• 강홍식(강원대학교 환경공학과, Department of Environmental Engineering, Kangwon National University) | Hong-Sik Kang
• 이영환(강원대학교 환경공학과, Department of Environmental Engineering, Kangwon National University) | Young-Hwan Lee
• 최용혁(강원대학교 환경공학과, Department of Environmental Engineering, Kangwon National University) | Young-Hwan Lee
• 한지훈(강원대학교 환경공학과, Department of Environmental Engineering, Kangwon National University) | Ji-Hun Han
• 안종화(강원대학교 환경공학과, Department of Environmental Engineering, Kangwon National University) | Johng-Hwa Ahn Corresponding author