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Characteristics of the Dependent Variables due to the Conditions of the Independent Variables of Coating Process During the Producing of Snack Using Rice Collet Added with Dried Shrimp
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 Title & Authors
Characteristics of the Dependent Variables due to the Conditions of the Independent Variables of Coating Process During the Producing of Snack Using Rice Collet Added with Dried Shrimp
JE, Hae-Soo; YOON, Moon-Joo; LEE, Jae-Dong; KANG, Kyung-Hun; JUNG, Hee-Bum; PARK, Si-Young; PARK, Jin-Hyo; KIM, Jeong-Gyun;
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 Abstract
This study was carried out to optimize coating process of the rice snack added with dried shrimp powder by using single extruder. A total of 8 independent variables were used for 4 independent variables of edible oil coating and 4 independent variables of seasoning coating. 4 independent variables for edible oil coating were set up as 10, 15, 20, 25 and 30% for the content of edible oil; 40, 50, 60, 70 and for the tumbler temperature; 60, 70, 80, 90 and 100 rpm for the tumbler speed; 2, 3, 4, 5 and 6 min for the coating time. 4 independent variables for seasoning coating were set up as 2, 3, 4, 5 and 6% for the content of seasoning; 40, 50, 60, 70 and for the tumbler temperature; 50, 60, 70, 80 and 90 rpm for the tumbler speed; 2, 3, 4, 5 and 6 min for the coating time. The characteristics of the dependent variables as coating yield and Breaking ratio of collet due to the condition changes of the independent variable was studied during process of edible oil coating and seasoning coating, respectively. As a results of this study, 20% of edible oil content, of tumbler temperature, 80 rpm of tumbler speed, 4 min of coating time for process of edible oil coating, 3% of seasoning content, of tumbler temperature, 70 rpm of tumbler speed, 3 min of coating time for process of seasoning coating were found to be the most preferable over other independent variables for the production of snack. In conclusion, it is necessary to set the independent variable in order to produce the high quality snack added with the rice as the main raw material and dried shrimp, edible oil and seasoning as the sub-materials.
 Keywords
Collet type extrudate;Oil coating;Seasoning coating;Rice;Dried shrimp;Snack;Tumbler;
 Language
Korean
 Cited by
1.
마른멸치(Engraulis japonicus) 첨가 쌀(Oryza sativa) Collet을 이용한 Snack의 제조 및 저장안정성,강경훈;박시영;제해수;강영미;성태종;윤문주;김정균;

한국수산과학회지, 2016. vol.49. 6, pp.758-765 crossref(new window)
2.
마른 굴(Crassostrea gigas) 첨가 쌀(Oryza sativa) Collet을 이용한 Snack의 제조 및 저장안정성,강경훈;제해수;박시영;강영미;이재동;성태종;박진효;김정균;

한국수산과학회지, 2016. vol.49. 6, pp.750-757 crossref(new window)
3.
마른 새우(Acetes chinensis) 첨가 Extrusion 쌀(Oryza sativa) Collet을 이용한 Snack의 제조 및 품질특성,제해수;강경훈;정희범;박시영;강영미;성태종;이재동;박진효;김정균;

한국수산과학회지, 2016. vol.49. 3, pp.293-300 crossref(new window)
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