The purpose of this study was to optimize the mandarin dry chip manufacturing using a response surface methodology. The experiment was designed based on a CCD (Central Composite Design), and the independent variables were the drying temperature (X1, 50-90oC), drying time (X2, 12-36 hours), and microwave pretreat time (X3, 0-4 minutes). The results of appearance (Y5), color (Y6), taste (Y8) and overall acceptance (Y10) were fitted to the response surface methodology model (R2=0.86, 0.88, 0.89, and 0.84, respectively). Increasing the drying temperature and microwave treatment time were negatively evaluated for consumer acceptance. On the other hand, a high value of consumer acceptance was evaluated when the drying time was more than 24 hr. Therefore, the optimal conditions of X1, X2, and X3 were 52.989oC, 24 hr, and 1 min, respectively. Under these optimal conditions, the predicted values of Y5, Y6, Y8, and Y10 were 5.066, 5.338, 5.063, and 5.339, respectively.

Abstract
I. 서 론
II. 연구내용 및 방법
III. 결과 및 고찰
IV. 요약 및 결론
References

• 라하나(농촌진흥청 국립농업과학원 농식품자원부) | Ha-Na Ra (Department of Agrofood Resources, National Institute of Agricultural Science, Rural Development Administration)
• 박가영(농촌진흥청 국립농업과학원 농식품자원부) | Ga-Yeong Park (Department of Agrofood Resources, National Institute of Agricultural Science, Rural Development Administration)
• 김하윤(농촌진흥청 국립농업과학원 농식품자원부) | Ha-Yun Kim (Department of Agrofood Resources, National Institute of Agricultural Science, Rural Development Administration)
• 조용식(농촌진흥청 국립농업과학원 농식품자원부) | Yong-Sik Cho (Department of Agrofood Resources, National Institute of Agricultural Science, Rural Development Administration)
• 김경미(농촌진흥청 국립농업과학원 농식품자원부) | Kyung-Mi Kim (Department of Agrofood Resources, National Institute of Agricultural Science, Rural Development Administration) Corresponding author