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.

수용액 내 캐올리나이트와 할로이사이트의 표면화학 특성을 전위차 적정 실험과 FITEQL3.2 프로그램을 이용하여 연구하였다. 표면복합반응 모델 중 일정용량 모델을 적용하였으며, 표면을 사면체 자리와 팔면체 자리로 나누어 설정한 2 sites - 3 pKa/s 모델은 캐올리나이트와 할로이사이트의 표면화학 특성을 설명하는데 적합하였다. 두 점토광물 표면은 pH 4 이상에서 음전하를 띄며 pH가 높아질수록 양성자 표면 전하 밀도는 낮아진다. 산성 및 중성 영역에선 Si 사리(≡SiO- )가, 염기성 영역에선 Al 자리(≡AlO-)가 양이온을 흡착하는데 중요한 역할을 할 것으로 예상된다. 모델링 결과 캐올리나이트의 경우 pKa2(si) /int, p Kal(Al) /int /, pKa2 (Al)int /는 각각 4.436. 4.564, 및 8.461이며, 할로이사이트의 경우는 각각 7.852, 3.885, 7.084이다. 캐올리나이트의 총 Si 표면자리 농도와 총 Al 표면자리 농도는 0.215와 0.148 mM이며, 할로이사이트의 경우는 0.357과 0.246 mM이다 두 광물 모두 Si 표면자리 밀도 : Al 표면자리 밀도가 1 : 0.69로 비슷하다. 캐올리나이트의 총 표면자리 밀도는 3.774 sites/nm2로 할로이사이트의 2.292 sites/n m2 값보다 약 1.6배정도 높다.다.

The adsorption of Cs-137 and Sr-90 onto kaolinite in prescence of major groundwater cations (Ca2+, K+, Na+) with different concentrations was simulated by using triple-layer surface complexation model (TL-SCM). The site density (8.73 sites/nm2) of kaolinite used for TL-SCM was calculated from it's CEC and specific surface area. TL-SCM modeling results indicate that concentrations dependence on 137Cs and 90Sr adsorption onto kaolinite as a function of pH is best modeled as an outer-sphere surface reaction. This suggests that Cs+ and Sr2+ are adsorbed at the β-layer in kaolinite-water interface where the electrolytes, Nacl, KCl and CaCl2, bind. However, TL-SCM results on Sr adsorption show a discrepancy between batch data and fitting data in alkaline condition. This may be due to precipitation of SrCO3 and complexation such as SrOH+. Intrinsic reaction constants of ions obtained from model fit are as follows: Kintcs=10-2.10, KintSr=10-2.30, KintK=10-2.80, KintCa=10-3.10 and KintNa=10-3.32. The results are in the agreement with competition order among groundwater ions (K+〉Ca2+〉Na+) and sorption reference of nuclides (Cs-137〉Sr-90) at kaolinite-water interface showed in batch test.