In this study, we developed Rapid Enrichment Broth for Vibrio parahaemolyticus (REB-V), a broth capable enriching V. parahaemolyticus from 100 CFU/mL to 106 CFU/mL within 6 hours, which greatly facilitates the rapid detection of V. parahaemolyticus. Using a modified Gompertz model and response surface methodology, we optimized supplement sources to rapidly enrich V. parahaemolyticus. The addition of 0.003 g/10 mL of D-(+)- mannose, 0.002 g/10 mL of L-valine, and 0.002 g/10 mL of magnesium sulfate to 2% (w/v) NaCl BPW was the most effective combination of V. parahaemolyticus enrichment. Optimal V. parahaemolyticus culture conditions using REB-V were at pH 7.84 and 37oC. To confirm REB-V culture efficiency compared to 2% (w/v) NaCl BPW, we assessed the amount of enrichment achieved in 7 hours in each medium and extracted DNA samples from each culture every hour. Real-time PCR was performed using the extracted DNA to verify the applicability of this REB-V culture method to molecular diagnosis. V. parahaemolyticus was enriched to 5.452±0.151 Log CFU/mL in 2% (w/v) NaCl BPW in 7 hours, while in REB-V, it reached 7.831±0.323 Log CFU/mL. This confirmed that REB-V enriched V. parahaemolyticus to more than 106 CFU/mL within 6 hours. The enrichment rate of REB-V was faster than that of 2% (w/v) NaCl BPW, and the amount of enrichment within the same time was greater than that of 2% (w/v) NaCl BPW, indicating that REB-V exhibits excellent enrichment efficiency.

프로바이오틱스 제품에 대한 수요가 지속적으로 증가하 고 있으며, Lactobacillus 균주가 가장 대중적인 프로바이 오틱스로 널리 사용되고 있다. 프로바이오틱스는 기준에 적합한 균수의 확보가 중요하며 제조원가나 시간 등을 낮 추기 위해 배양법의 개발이 필요하므로 Lactobacillus 생 산을 위한 배양 조건이 최적화되었다. 반응표면방법론에 의한 통계적 최적화에서 반응 변수에 영향을 미치는 독립 변수의 최적 조건은 Lactobacillus acidophilus의 경우 22.55 시간(배양시간), 25oC(배양온도), 3.41%(프리바이오틱스 농 도); Lactiplantibacillus plantarum의 경우 24시간, 30.86oC, 2.00%; Lacticaseibacillus rhamnosus의 경우 66.67시간, 35oC, 3.41%이었다. Lactobacillus의 최적 배양조건은 예측 한 결과와 실제 결과가 밀접하게 일치하는 것을 확인하였 다. 이러한 데이터는 수율 높은 Lactobacillus를 생산하는 데 중요한 포인트를 제공할 것이다.

This study aimed to develop an optimal processing method for the production of apple-mango jelly for domestic suppliers, by analyzing the quality attributes of the jelly. According to the central composite design, a total of 11 experimental points were designed including the content of apple-mango juice (X1), and the sugar content (X2). The responses were analyzed including the color values (CIE Lab and color difference), physicochemical properties (water activity, sweetness, pH, and total acidity), and textural properties (hardness and gel strength). Regression analysis was conducted, except for total acidity, and showed no significant difference for all the experimental points (p<0.05). Quadratic model was derived for all responses with an R square value ranging from 0.8590 to 0.9978. Based on regression model, the appropriate mixing ratio of apple-mango jelly was found to be 31.11% of apple mango juice and 14.65% of sugar. Through this study, the possibility for developing jelly product using apple-mango was confirmed, and it is expected that these findings will contribute to the improvement of the agricultural industry.

본 연구에서는 전처리 방법별 건조 단호박의 이화학적 특성을 비교 분석하고 반응표면분석법을 이용하여 단호박 말랭이의 최적 건조 조건을 설정하였다. 단호박의 이취 제거와 가공적성을 위한 건열(굽기), 습열(증자), 마이크로웨 이브 처리의 전처리 방법을 비교하고자 호화 점도를 측정 하여 전처리 시간을 설정하였다. 각 전처리 방법별 열풍 건조 전후의 단호박 품질특성을 비교한 결과, 마이크로웨이브 처리에서 가용성 고형분, 과당, 포도당, 자당 함량이 건열과 습열 처리보다 높았고, 수분 함량, 강도 및 경도가 낮게 나타나 마이크로웨이브 처리를 단호박 열풍 건조를 위한 최적의 전처리 방법으로 설정하였고 반응표면분석법을 이용하여 최적의 열풍 건조 조건을 확인하였다. 반응표면분석은 중심합성 계획법으로 실험을 디자인하여 독립변수로서 건조 온도(30, 40, 50oC, X1)와 건조 시간(4, 6, 8 h, X2)을 설정하고, 종속변수로는 건조 단호박의 수분 함량, 수분활성도, 가용성 고형분, 강도, 경도, 과당, 포도당, 자당 함량, 색도(L*, a*, b*)를 측정하여 건조 조건을 최적화하였다. 최적화 변수로는 적합성 결여 검증에서 Pr> F 값이 0.05 이상인 수분 함량, 수분활성도, 가용성 고형분을 최적화 변수로 설정하였으며, 최적화 결과 43oC의 온도와 7.2시간이 최적 건조 조건으로 확인되었고, 예측값과 실험 값을 비교한 결과 90% 이상의 최적 비율을 보였으며, 해당하는 값이 95% 신뢰구간과 예측구간 범위에 들어 실험 디자인과 모델의 적합성 또한 검증되었다.

본 연구에서는 복분자 콤부차의 최적 배합비를 찾고 이화학적 특성과 항산화 활성을 알아보았다. 반응표면분석법을 통해 복분자 콤부차의 최적 배합비는 홍차 농도 10% (w/v), 복분자 농도 8.09% (w/v)로 나타났고 이 배합비로 홍차 발효 주정에 복분자 당침액과 균을 첨가하여 14일간 초산 발효와 젖산 발효 과정을 통해서 산도 4%와 pH 2.77인 콤부차를 만들 수 있었다. 복분자 콤부차의 주요 유기산은 acetic acid, lactic acid, oxalic acid로 나타났으 며 그 중에서 acetic acid가 3,705.34 mg/100 mL로 가장 높았다. 발효 후 총 폴리페놀의 함량은 763.33 μg CE/mL 로 발효 전보다 증가하였으나 콤부차 발효 후 DPPH, ABTS 라디칼 소거활성을 측정한 결과 항산화활성은 각각 46.09%, 89.81%로 발효 전보다 감소하는 것을 확인할 수 있었다. 또한 반응표면분석법을 통해 얻은 최적 배합비의 종속변수 예측값과 최적 배합비 콤부차 실험값의 산도의 평균차는 0.065, 유기산의 평균차는 0.041, ABTS 라디칼 소거활성의 평균차는 0.061이므로 예측값과 실험값은 유사 하다.

본 연구에서 흰목이버섯의 추출조건별 추출수율과 기능성 성분의 함량을 비교하여 최적 추출조건을 분석하였으며, 모든 분석에서 R²이 0.9331~0.9462로 유의성을 보이는 것을 확인하였다. 각 독립변수에 따른 추출수율과 ergothioneine, β-glucan 성분을 분석한 결과 추출수율은 추출온도와 추출시료농도에 반비례했으며, 추출시간에는 큰 영향이 없었다. Ergothioneine 성분은 온도가 증가할수록 증가하며, 추출시간은 4.33 h가 가장 높았고 시료량에 큰 영향이 없었다. β-glucan 성분은 온도가 증가할수록 감소했으며, 추출시간에 큰 영향이 없었고 시료량이 21.2 mg/mL에서 가장 높았다. 모든 종속변수의 최대 독립변수는 온도 60 o C, 추출시간 4.33 h, 추출시료농도 16.6 mg/mL에서 추출수율 24.9%, ergothioneine 성분함량 66.8 ug/g, β-glucan 성분함량 34.9 g/100 g으로 나타났다.

The purpose of this study is to optimize the rice starch and rice protein content ratio for the replacement of fish paste in eomuk using a response surface methodology. The experiment was designed based on the independent variables. The rice starch content (X1: 10, 20, 30%) and rice protein content (X2: 1, 3, 5%) were examined, along with the viscosity (Y1), color (Y2: L, Y3: a, Y4: b), and sensory evaluation of the dough (Y5: Color, Y6: Flavor, Y7: Off flavor, Y8: Taste, Y9: Hardness, Y10: Cohesiveness, Y11: Springiness, Y12: Chewiness, Y13: Overall acceptance), with the results being set as dependent variables. The p value of Y1, Y2, Y5, Y7, Y9, Y10, Y11, Y12, and Y13 showed a level of <0.05 excluding Y6 and Y8. R2 value was high at 0.80-0.95 so that these rice starch and rice protein contents were significantly affected in terms of the quality and sensory preference of eomuk; therefore, the optimal conditions of X1 and X2 were 19.99% and 2.91%, respectively. Under these optimal conditions, the predicted values of acceptance were Y5 (5.44), Y7 (5.36), Y9 (5.22), Y10 (5.46), and Y13 (6.11). These results will be the basis for building a method for obtaining a rice material. Also, they are expected to promote rice consumption through the development of processed foods using rice material.

The purpose of this study was to optimize the rice protein extracted using a response surface methodology. The experiment was designed based on a CCD (Central Composite Design), and the independent variables were the high pressure (X1, 0-400 MPa) and processing time (X2, 0-10 minutes). The results of the extraction content (Y1), residue content (Y2), and recovery yield (Y3) were fitted to a response surface methodology model (R2= 0.92, 0.92, and 0.93, respectively). Increasing the pressure and processing time has a positive effect on the extraction content (Y1), residue content (Y2), and recovery yield (Y3). Therefore, these high-pressure conditions (independent variables) can significantly affect the improvement in rice protein extraction efficiency. Thus, the optimal conditions of X1 and X2 were 400 MPa and 10 min., respectively. Under these optimal conditions, the predicted values of Y1, Y2, and Y3 were 62.93, 57.53 mg/g, and 91.76%, respectively.

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.

본 연구는 표고균사체 발효 적하수오 열수 최적 추출조건 탐색을 목적으로 수행하였으며, 표고균사로 배양된 하수오의 독립변수로는 독립변수(Xi)로서 추출온도(X1), 추출시간(X2) 및 시료에 대한 용매비(X3)에 대한 실험범위를 설정하여 각각을 5단계로 부호화하였고 중심합성계획에 따라 16구로 설정하여 추출하였다. 또한 이들 독립변수에 영향을 받을 종속변수(Yn)로는 고형분 함량(Y1) 및 당도(Y2), TPC (total polyphenol contents, Y3), TFC (total flavonoid contents, Y4), ABTS cation radical scavenging activity (Y5), DPPH radical scavenging activity (Y6)으로 하였다. 고용분 함량 최대값과 최소값은 각각 31.99%와 16.84%로 나타났다. 이를 회귀분석한 결과 고형분 함량에 대한 모델식의 R2은 0.867로 나타났다. 당도는 7번(8 hrs, 85℃, 67 mg/mL)과 15번(6 hrs, 70℃, 100 mg/mL)시험구에서 3.0 brix로 다른 시험구에 비하여 높은 함량을 보였다. 항산화물질인 총 폴리페놀과 플라보노이드 함량은 8번 시험구(8 hrs, 85℃, 40 mg/mL)에서 총 폴리페놀 함량이 30.40 mg GAE/g, 총 플라보노이드 함량이 146.50 mg QE/g으로 가장 높게 나타났으며, 16가지 시험구의 항산화 활성도 총 폴리페놀과 총 플라보노이드 함량의 결과와 같이 8번 시험구(8 hrs, 85℃, 40 mg/mL)에서 가장 높은 활성을 보였다. 이상의 결과를 참조하여 표고균사체 발효 적하수오에 대한 열수 추출조건을 최적화할 목적으로 추출온도를 95℃로 고정하고 용매비와 추출시간에 대한 종속변수들의 contour map을 superimposing하여 추출물의 특성 중 생리활성물질 함량과 생리활성을 만족시켜주는 최적조건은 91.22℃에서 39.71 mg/mL 용매비와 7.72 추출시간으로 각각 분석되었다. 본 연구는 적하수오에 표고균사체를 배양한 후 생리활성이 우수한 원료를 추출 생산하고자 최적 추출조건을 확립하기 위하여 반응표면분석법을 활용하였다. 향후 생리활성부분에 대한 추가적인 연구가 이루어진다면 더욱 완성도가 높은 표고균사체 발효 적하수오 식품개발에 가능할 것으로 사료된다.

The purpose of this study was to optimize dough properties using response surface methodology (RSM) and to demonstrate the performances of dough prepared under optimized conditions. Dough mixed with yeast, margarine, salt, sugar and wheat flour was prepared by fermentation process. Hardness, cohesiveness and springiness of dough were selected as critical quality attributes. The critical formulations (yeast and water) and process (fermentation time) variables were selected as critical input variables based on preliminary experiment. Box-Behnken design (BBD) was used as RSM. As a result, the quardratic, the squared and the linear model respectively provided the most appropriate fit (R2>90) and had no significant lack of fit (p>0.05) on critical quality attributes (hardness, cohesiveness and springiness). The accurate prediction of dough characteristics was possible from the selected models. It was confirmed by validation that a good correlation was obtained between the actual and predicted values. In conclusion, the methodologies using RSM in this study might be applicable to the optimization of fermented foods containing various wheat flour and yeast.

The purpose of this study was to optimize dough properties using response surface methodology (RSM) and to demonstrate the performances of dough prepared under optimized conditions. Dough mixed with yeast, margarine, salt, sugar and wheat flour was prepared by fermentation process. Hardness, cohesiveness and springiness of dough were selected as critical quality attributes. The critical formulations (yeast and water) and process (fermentation time) variables were selected as critical input variables based on preliminary experiment. Box-Behnken design (BBD) was used as RSM. As a result, the quardratic, the squared and the linear model respectively provided the most appropriate fit (R2>90) and had no significant lack of fit (p>0.05) on critical quality attributes (hardness, cohesiveness and springiness). The accurate prediction of dough characteristics was possible from the selected models. It was confirmed by validation that a good correlation was obtained between the actual and predicted values. In conclusion, the methodologies using RSM in this study might be applicable to the optimization of fermented foods containing various wheat flour and yeast.

본 연구는 표면 반응 분석법을 이용하여 곤드레 데치기 최적 공정 조건을 확립하고 각각의 공정으로부터 생산된 곤드레 추출물로부터 총 페놀 화합물, 플라보노이드의 함량, DPPH 라디칼 소거능 을 분석하였다. 최적 공정 확립을 위한 데치기 공정 범위로 온도는 70℃ - 99℃, 시간은 70 - 170 sec. 로 하였다. 데치기 공정 후 총 페놀 함량의 범위는 13.00 - 35.48 mg/g 이고 최대 예측 총 페놀함량은 35.48 mg/g, 총 페놀 함량의 경향을 보면 데치기 온도에 따라 급격히 감소하다가 증가하는 것으로 보 여 지므로 온도에 의해 더 많은 영향을 받는 것으로 나타난다. 플라보노이드의 함량의 범위는 2.31 - 8.38 mg/g 이고 최대 예측 플라보노이드 함량은 8.38 mg/g 이었다. 플라보노이드 함량의 경향을 보면 데치기 시간에 따라 서서히 증가하다가 급격히 감소하는 것으로 보여 지므로 시간에 의해 더 많은 영향 을 받는 것으로 나타났다. DPPH 라디칼 소거능의 범위는 42.10 - 67.14%이고 최대 예측 DPPH 라디 칼 소거능은 67.14%로 측정 되었다. DPPH의 경향을 보면 데치기 온도에 따라 증가하다가 급격히 감소 하는 것으로 보여 지므로 온도에 의해 더 많은 영향을 받는 것으로 나타난다. 따라서 데치기 공정 최적 조건은 온도 85℃와 시간 150 sec. 로 결정되었다.

The purpose of this study was to determine the optimal mixing ratio of olive oil, parmesan cheese, and nuts for preparation of pesto with spinach. Based on a surface response methodology (RSM), the independent variables were olive oil (100~300 g), parmesan cheese (25~75 g) and nuts (12~36 g). The dependent variables were physico-chemical properties as pH, color values (L, a, and b values), viscosity and sensory evaluation. pH decreased with increasing parmesan cheese levels. The L value decreased and the a and b values increased with increasing olive oil levels. Viscosity was negatively correlated with olive oil levels but positively correlated with the amounts of parmesan cheese and nuts. The addition of oil exerted a positive effect on gloss, and oily taste. In the sensory evaluation, the values of appearance, color, flavor, taste and overall acceptance were in the range of 4.4~7.2, 3.7~7.4, 4.4~7.1, 3.9~7.3 and 3.5~7.6, respectively. The sensory evaluation results showed significant values in appearance (p<0.01), flavor (p<0.01), taste (p<0.01) and overall acceptance (p<0.05). The optimal amounts of spinach pesto with olive oil, parmesan cheese, and nuts were determined by numerical optimization of a canonical model and graphical optimization. The optimal amounts were 175.29 g of olive oil, 49.51 g parmesan cheese, and 27.37 g of nuts per 100 g of spinach.

The purpose of this study was to determine the optimum conditions of solvent extraction type and solvent concentration (60, 70, 80%, v/v), extraction time (30, 80, 130 mins) and extraction temperature (10, 15, 20℃) in order to increase the antioxidant activity of the chia seed. The total polyphenol content and DPPH radical scavenging activity was measured by using response surface methodology (RSM) to establish the optimal conditions. Using ethanol and methanol extractions at extraction concentrations of 60%, and time and temperature of 130 mins and 20℃, the maximum total polyphenol content was 871.00 mg% (R2=0.9507) and 557.70 mg% (R2=0.9784) for ethanol and methanol extraction respectively. Using the same extraction conditions, the maximum level of DPPH radical scavenging activity was 72.14% (R2=0.9675) and 52.79% (R2=0.9524) for ethanol and methanol extraction respectively. The results indicate that ethanol extracts showed a higher antioxidant activity than methanol extracts. The ethanol extraction conditions of response surface analysis (RSA) were affected more by ethanol concentration than by extraction time or temperature. In contrast, the methanol extraction conditions of response surface analysis (RSA) were affected more by extraction time. Based on the RSM, the optimum ethanol extraction conditions were the following: extraction concentration, 63%: time, 100 mins: and temperature, 18℃. The optimum methanol extraction conditions were the following: extraction concentration, 65%; time, 120 mins; and temperature, 16℃.

The purpose of this study was to determine the optimal composite recipe of rice muffins with 3 concentrations of Spergularia marina L. Griseb, sugar and grape seed oil, using central composite design. In addition, the mixing condition of rice muffins was optimized by subjecting it to sensory evaluation and mechanical and physicochemical analysis using response surface methodology (RSM). In regard to its antioxidant effects, Spergularia marina L. Griseb had a total phenol and flavonoid contents and DPPH free radical scavenging activity of 17.03 mg/g, 5.13 mg/g and 17.21%, respectively. The results of mechanical and physicochemical analysis showed significant values for lightness, redness, yellowness, hardness, springiness, chewiness, gumminess, cohesiveness, height, volume, weight, specific volume, loss rate, pH, moisture, sweetness and saltiness (p<0.05), and the results of sensory evaluation showed significant values for color, flavor, taste, softness, appearance and overall quality (p<0.05). As results, optimal sensory ratio was found to be 6.69 g of Spergularia marina L. Griseb, 41.89 g of sugar and 30.48 g of grape seed oil.

The optimization of brown rice replacement ratio and superheated steam (SHS) treatment conditions in production of extruded rice snack for infants were conducted using a response surface methodology. Experiments were designed using a Box-Behnken design with three independent variables (brown rice replacement ratio, SHS temperature, and SHS time) and two response variables (hardness and water uptake). The second order polynomial model showed a satisfactory description of the experimental results. Optimal conditions for extruded snack with the lowest predicted hardness (2.84 kg/cm2) were 15.81% of brown rice replacement with SHS treatment at 279.59oC for 197.40 sec. Meanwhile, optimal conditions for extruded snack with the highest predicted water uptake (384.79%) were 17.18% of brown rice replacement ratio with SHS treatment at 274.52oC for 196.22 sec.

The determining the appropriate dosage of coagulant is very important, because dosage of coagulant in the coagulation process for wastewater affects removing the amount of pollutants, cost, and producing sludge amount. Accordingly, in this study, in order to determine the optimal PAC dosage in the coagulation process, CCD (Central composite design) was used to proceed experimental design, and the quadratic regression models were constructed between independent variables (pH, influent turbidity, PAC dosage) and each response variable (Total coliform, E.coli, PSD (Particle size distribution) (‹10 μm), TP, PO4-P, and CODcr) by the RSM (Response surface methodology). Also, Considering the various response variables, the optimum PAC dosage and range were derived. As a result, in order to maximize the removal rate of total coliform and E.coli, the values of independent variables are the pH 6-7, the influent turbidity 100-200 NTU, and the PAC dosage 0.07-0.09 ml/L. For maximizing the removal rate of TP, PO4-P, CODcr, and PSD(‹10 μm), it is required for the pH 9, the influent turbidity 200-250 NTU, and the PAC dosage 0.05-0.065 ml/L. In the case of multiple independent variables, when the desirable removal rate for total coliform, E.coli, TP, and PO4-P is 90-100 % and that for CODcr and PSD(‹10 μm) is 50-100 %, the required PAC dosage is 0.05-0.07 ml/L in the pH 9 and influent turbidity 200-250 NTU. Thus, if the influent turbidity is high, adjusting pH is more effective way in terms of cost since a small amount of PAC dosage is required.

Response surface methodology (RSM) based on a Box-Behnken Design (BBD) was applied to optimize the thermal-alkaline pre-treatment operating conditions for anaerobic digestion of flotation scum in food waste leachate. Three independent variables such as thermal temperature, NaOH concentration and reaction time were evaluated. The maximum methane production of 369.2 mL CH4/g VS was estimated under the optimum conditions at 62.0°C, 10.1% NaOH and 35.4 min reaction time. A confirmation test of the predicted optimum conditions verified the validity of the BBD with RSM. The analysis of variance indicated that methane production was more sensitive to both NaOH concentration and thermal temperature than reaction time. Thermal-alkaline pretreatment enhanced the improvement of 40% in methane production compared to the control experiment due to the effective hydrolysis and/or solubilization of organic matters. The fractions with molecular weight cut-off of scum in food waste leachate were conducted before and after pre-treatment to estimate the behaviors of organic matters. The experiment results found that thermal-alkaline pre-treatment could reduce the organic matters more than 10kD with increase the organic matters less than 1kD.