Optimization for the Fermentation Condition of Persimmon Vinegar using Response Surface Methodology

반응표면분석에 의한 감식초 제조조건의 최적화

  • Jeong, Yong-Jin (Department of Traditional Fermented Food, Kyongbuk College of Science) ;
  • Lee, Gee-Dong (Department of Traditional Fermented Food, Kyongbuk College of Science) ;
  • Kim, Kwang-Soo (Department of Food and Nutrition, Yeungnam University)
  • 정용진 (경북과학대학 전통발효식품과) ;
  • 이기동 (경북과학대학 전통발효식품과) ;
  • 김광수 (영남대학교 식품영양학과)
  • Published : 1998.10.01

Abstract

To utilize astringent persimmon (Diospyros kaki, T.) effectively, response surface methodology (RSM) was applied to optimize and monitor the vinegar fermentation conditions by two stage fermentation. In the first stage, the fermentation conditions for maximum alcohol content was $20.51\;^{\circ}brix$ in sugar concentration of astringent persimmon, 139.52 rpm in agitation rate, and 94.88 hr in fermentation time. When sugar concentration of astringent persimmon was $14\;^{\circ}brix$, maximum alcohol content predicted by response surface methodology was 7.1% at agitation rate of 40 rpm and fermentation time of 120 hr. In the second stage, the fermentation conditions for maximum acidity was 224.40 rpm in agitation rate, 176.07 hr in fermentation time. Alcohol content and acidity predicted at the optimum conditions were similar to experimental values.

Keywords

astringent persimmon vinegar;alcohol fermentation;vinegar fermentation;RSM