JOURNAL BROWSE
Search
Advanced SearchSearch Tips
Optimization of spray drying condition of Sikhye using response surface methodology
facebook(new window)  Pirnt(new window) E-mail(new window) Excel Download
  • Journal title : Korean Journal of Food Preservation
  • Volume 22, Issue 5,  2015, pp.683-689
  • Publisher : The Korean Society of Food Preservation
  • DOI : 10.11002/kjfp.2015.22.5.683
 Title & Authors
Optimization of spray drying condition of Sikhye using response surface methodology
Kim, Gi Chang; Jo, In Hee; Kim, Gyoung Mi; Choi, Song Yi; Kim, Jin Sook;
  PDF(new window)
 Abstract
Response surface methodology (RSM) is a statistical procedure frequently used for optimization studies. The purpose of this study was to determine the optimal spray drying condition for manufacturing Sikhye powder using RSM. Independent variables included the additive contents of maltodextrin (MD), inlet temperature, and velocity of sample feed velocity. The dependent variables were water uptake (g), solubility (%) and particle size (). Regression models describing the changes of water uptake (g), solubility (%) and particle size () with respect to the independent variables were statistically significant with coefficients of determination, , greater than 0.9. The results indicated that the inlet temperature of the spray dryer was the most important independent variable that affected the water uptake (g), while the additive content of MD and the sample feed velocity had maximum effects on the solubility (%) and particle size () of the Sikhye powder, respectively. The optimum final product was expected to have the lowest possible water uptake (g) and particle size () but the highest possible solubility (%). In conclusion, the best spray drying conditions were as follows: additive MD content, 22%; inlet temperature, ; and spray dryer sample feed velocity, 51 mL/min.
 Keywords
spray-drying;Sikhye;response surface methodology;
 Language
Korean
 Cited by
 References
1.
Yook C, Cho SC (1998) Application of heat/moisture treated riced for Sikhe preparation. Korean J Food Sci Technol, 28, 1119-1125

2.
Lee WJ, Kim SS (1998) Preparation of sikhe with brown rice. Korean J Food Sci Technol, 30, 146-150

3.
Moon SJ, Cho HJ (1978) A scientific student on Sikhe. J Korean Home Economics Association, 16, 43-49

4.
Seo JH, Lee KS, Oh SH, Kim MR (2002) The opinion of food and nutrition specialists about the qualities of commercial Sikhe. J Korean Soc Nutr, 31, 945-951 crossref(new window)

5.
Ann YG, Lee SK (1996) Some problems of Sikhe production and an improvement method of Sikhe quality. Korean J Food Nutr, 9, 45-51

6.
Yoon YJ (2001) A study on the case for forefront brand marketing for tradition drink sales promotion : focusing on the rice nectar. MS Thesis. University of Hanyang, Seoul, Korea, p 20

7.
Kim UK (2005) Market trends of beverage. In: Food World. Korea Food Information Institute, Seoul, Korea, p 62, 64-72

8.
Kim HH, Park GS, Jeon JR (2007) Quality characteristics and storage properties of Sikhe prepared with extracts from Hovenia dulcis THUNB. Korean J Food Cookery Sci, 23, 848-857

9.
Park SI (2006) Application of green tea powder for Sikhe preparation. Korean J Food Nutr, 19, 227-233

10.
Lee JH (2001) Quality of Sikhe incorporated with hot water extract of Omija (Schisandra chinensis Ballon) fruit. Food Eng Prog, 15, 80-84

11.
Cho KM, Joo OS (2010) Manufacture of Sikhe (a traditional Korean beverage) using corn silk extracts. Korean J Food Preserv, 17, 644-651

12.
Hur SS (2007) Change in the composition of ginseng Sikhye during the saccharification process. Korean J Food Preserv, 14, 650-654

13.
Tan LH, Chan LW, Heng PWS (2005) Effect of oil loading on microspheres produced by spray drying. J Microencapsul, 22, 253-259 crossref(new window)

14.
Wang S, Konkol E (2011) Spray drying of fruit juice using proteins as additives. Dry Technol, 29, 1868-1875 crossref(new window)

15.
Reinccius GA (1991) Carbohydrates for flavor encapsulation. Food Technol, 45, 144-150

16.
Rodriguez HGR, Gonzales GR, Grajales LA, Ruiz CM (2005) Spray-drying of cactus pear juice : effect on the physicochemical properties of powder and reconstituted product. Dry Technol, 23, 955-973 crossref(new window)

17.
McCleary BV, Codd R (1989) Measurement of ${\ss}$-amylase in cereal flours and. commercial enzyme preparations. J Cereal Sci, 9, 17-33 crossref(new window)

18.
Lee YT, Seo SJ, Chang HG (1999) Quality characteristics of barley varieties related to enzymatic activity in malt. Korean J Food Sci Technol, 31, 1421-1426

19.
Ryu BM, Kim JS, Kim MJ, Lee YS, Moon GS (2008) Comparison of the quality characteristics of Sikhe made with N2-circulated low-temperature dry malt and commercial malts. Korean J Food Sci Technol, 40, 311-315

20.
Chung HS, Hong JH, Youn KS (2005) Quality characteristics of granule prepared by protein-bound polysaccharide isolated from Agaricus blazei and selected forming agents. Korean J Food Preserv, 12, 247-251

21.
Kelly GM, O'Mahony JA, Kelly AL, O'Callaghan DJ (2014) Physical characteristics of spray-dried dairy powders containing different vegetable oils. J Food Eng, 122, 122-129 crossref(new window)

22.
Jaya S, Das H (2004) Effect of maltodextrin, glycerol monostearate and tricalciumphosphate on vacuum dried mango powder properties. J Food Eng, 63, 125-134 crossref(new window)

23.
Abadio FDB, Domingues AM, Borges SV, Oliveira VM (2004) Physical properties of powdered pineapple (Ananas comosus) juice effect of maltodextrin concentrationand atomization speed. J Food Eng, 64, 285-287 crossref(new window)

24.
Walton DE (2000) The morphology of spray-dried particles. A qualitative view. Dry Technol, 18, 1943-1986 crossref(new window)

25.
Rosenberg M, Kopelman IJ, Talmon Y (1990) Factors affecting in spray-drying microencapsulation of volatile materials. J Agric Food Chem, 50, 139-144

26.
Renata VT, Catherine B, Miriam DH (2008) Influence of process conditions on the physicochemical properties of acai (Euterpe oleraceae Mart.) powder produced by spray drying. J Food Eng, 88, 411-418 crossref(new window)