Preventive Nutrition and Food Science

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Optimization of the Processing Conditions for Heated Garlic Juice by Response Surface Methodology

  • Lee, Youn-Ri (Department of Food Science and Technology, Chungbuk National University) ;
  • Lee, Yun-Kyoung (Department of Food Science and Technology, Chungbuk National University) ;
  • Hwang, In-Guk (Department of Food Science and Technology, Chungbuk National University) ;
  • Lee, Yoon-Jeong (Department of Food Science and Technology, Chungbuk National University) ;
  • Woo, Koan-Sik (National Institute of Crop Science, Rural Development Administration) ;
  • Han, Chung-Su (Department of Biosystems Engineering, Chungbuk National University) ;
  • Kim, Eui-Su (Shinwon FI Co.) ;
  • Jeong, Heon-Sang (Department of Food Science and Technology, Chungbuk National University)
  • Published : 2008.12.31

Abstract

This study was designed to determine the optimum conditions of heating temperature, heating time and dilution rates for producing heated garlic juice by using central composite design of response surface methodology. Garlic 3Department of Biosystems Engineering, Chungbuk National University, Cheongju 361-763, Korea was heated using a high temperature and pressure treatment apparatus. Total soluble solid contents ranged from 4.4 at $130^{\circ}C$ 3 hr and 6 fold dilution to 5.89 at $115^{\circ}C$ for 2 hr and 8 fold dilution. The highest total acidity was 0.55% at $120^{\circ}C$ for 3 hr and 2 fold dilution. The pH ranged from 4.01 at $130^{\circ}C$, 3 hr and 6 fold dilution to 5.85 at $120^{\circ}C$, 1 hr and 6 fold dilution. From the results of statistical analysis on the sensory evaluation the predicted optimum processing conditions for best color, taste, flavor and overall acceptance were $119.41^{\circ}C$, 3.11 hr, 5.85 fold dilution, $118.23^{\circ}C$, 3.57 hr, 3.15 fold dilution, $120.54^{\circ}C$, 3.47 hr, 5.01 fold dilution and $119.54^{\circ}C$, 3.18 hr, 5.66 fold dilution, respectively. The application of response surface methodology for preparing heated garlic juice processing showed a good correlation with high significance.

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