Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
권호 표지

Optimization of Spray Drying Process for Manufacturing Dried Vinegar using Response surface methodology

분말식초제조를 위한 분무건조공정의 최적화

  • 황성희 (대구가톨릭대학교 식품공학과) ;
  • 정용진 (계명대학교 식품가공학과) ;
  • 윤광섭 (대구가톨릭대학교 식품공학과)
  • Published : 2002.06.01
Download PDF
⟨ Previous Next ⟩

Abstract

This study was conducted to develop processing method for vinegar powder from natural vinegar for encapsulation applications. To optimize the spray drying process, experiment was designed by central composition method to find optimal conditions for manufacturing vinegar powder. The acidity, water absorption, solid content and heat stability of vinegar powder were selected as response variables. The optimal concentration of inclusion complex which was made with vinegar and ${\beta}$-cyclodextrin was determined on 30。bx. On increasing the concentration of ${\beta}$-cyclodextrin as a wall material, the quality of the vinegar was decreased. The optimum conditions of spray drying process for manufacturing vinegar powder were 188∼192$^{\circ}C$ and 500∼600 Lh$\^$ -1/ as inlet temperature and flow rate, respectively.

천연식초를 이용하여 분말식초의 제조방법을 개발하고 아울러 분말식초의 품질특성 및 제조공정을 평가하여 분말식초의 제조 가능성을 검토하고자 하였다. 식초와 포접물질을 혼합한 포접물의 최적 농도는 피복물질의 양이 많을수록 흡습이 잘 되지 않고 열에도 안정함을 보였으나 포접물질의 양이 증가할수록 포접물질의 맛이 강하게 나타나 식초의 고유한 관능적인 특성이 떨어지므로 포접물의 농도를 30。bx 로 결정하였다. 분무건조공정을 최적화하기 위해 인입온도와 flow rate를 독립변수로 하고 분말식초의 품질특성을 나타내는 수분, 산도, 흡습성, 당함량, 열안정성 등을 종속변수로 하여 반응표면분석법을 실시한 결과, 분무공정의 최적조건은 inlet temperature는 19$0^{\circ}C$, flow rate는 550 L/h로 결정할 수 있었다.

Keywords

References

  1. Jeong, Y.J. and Lee, M.H. (2000) A view and prospect of vinegar industry. Food Ind. Nutr., 5, 7-12
  2. Masters, K. (1991) Spray drying handbook. Longman Scientific & Technical
  3. Cho, Y.H., Shin, D.S., Park, J.Y. (1997) Microencapsulation Technology in the Food Industry. Food Science and Industry, 30, 98-111
  4. Kim, T.J., Kim, Y.S. and Pyun, Y.R. (1996) Liposome- microencapsulation of lysozyme and its stimulated release. Korean J. Food Sci. Technol., 28, 399-404
  5. Kim, C.H., Lee, K.W., Baick, S.C., Kwak, H.S. and Kang, J.O. (1996) Studies on the microencapsulation of $\omega$-3 polyunsaturated fatty acid. Korean J. Food Sci. Technol., 28, 743-749
  6. Chang, P.S. and Ha, J.S. (2000) Optimization of fish oil microencapsulation by Response surface methodology and its storage stability. Korean J. Food Sci. Technol., 32, 646-653
  7. Chang, P.S., Ha, J.S., Roh, H.J. and Choi, J.H. (2000) Optimization of conditions for the microencapsulation of $\alpha$-tocopherol and its storage stability. Korean J. Food Sci. Technol., 32, 843-850
  8. Cho, Y.H., Shin, D.S. and Park, J.Y. (2000) Optimization of emulsification and spray drying process for the microencapsulation of flavor compounds. Korean J. Food Sci. Technol., 32, 132-139
  9. Jeon, M.N. (1999) Improved aqueous solubility and chemical stabilities of an inclusion complex, SCIC derived from shikonin and $\beta$-cyclodextrin. Chung Ang Univ. M. S. Thesis.
  10. Dubois, M., Gilles, K.A., Hamilton, J.K., Rebers, P.A. and Smith, F. (1956) Coloric method for determination of sugars and related substances. Anal. Chem., 28, 350-356 https://doi.org/10.1021/ac60111a017
  11. Mortgomery, D.C. (1984) Design and analysis of experiments, 2nd ed., John wiley & Sons, New York, USA, 445-474
  12. Rosenberg, M., Kopelman, I.J. and Talmon. Y. (1990) Factors affecting retention in spray-drying microencapsulation of volatile materials. J. Agric. Food Chem., 38, 1288 https://doi.org/10.1021/jf00095a030
  13. Kim, Y.S., Hawer, W.D. and Nam, Y.J. (1981) Studies on the flavor of processed garlic products, Agricultural and Fishery Marketing Corporation, 93
  14. Song, S.H., Lee, H.J., Chang, S.J., Woo, G.J. (1993) Microencapsulation of garlic oil wity $\beta$-cyclodextrin. Food and Biothchnology, 2, 132-135
  15. Bhandari, B.R., Dumoulin, E.D., Richard, H.M.J., Noleau, I. and Lebert, A.M. (1992) Flavor Encapsulstion by spray drying. J. Food Sci., 57, 217-221 https://doi.org/10.1111/j.1365-2621.1992.tb05459.x