Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Optimal Condition for Manufacturing Water Extract from Mandarin Orange Peel for Colored Rice by Coating

유색미 제조용 감귤과피 물추출 균질액의 제조조건 최적화

  • Seo, Sung-Soo (Department of Food Science and Technology, Catholic University of Daegu) ;
  • Youn, Kwang-Sup (Department of Food Science and Technology, Catholic University of Daegu) ;
  • Shin, Seung-Ryeul (Faculty of Life Resource Engineering, Daegu Hanny University) ;
  • Kim, Soon-Dong (Department of Food Science and Technology, Catholic University of Daegu)
  • 서성수 (대구가톨릭대학교 식품공학과) ;
  • 윤광섭 (대구가톨릭대학교 식품공학과) ;
  • 신승렬 (대구한의대학교 생명자원공학부) ;
  • 김순동 (대구가톨릭대학교 식품공학과)
  • Published : 2003.10.01
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Abstract

This study was conducted to optimize the water homogenization process of mandarin orange peel for colored rice. Four variables were used to determine the optimum conditions for homogenization speed, time, temperature, and water volume with a five level central composite design and response surface methodology. The process was optimized using the combination of EI and b values of rice coated with water extract of the mandarin orange peel. The effect of water volume was the most significant compared to the other variables on the quality of water homogenate. The regression polynomial model was a suitable (p>0.05) model by lack-of-fit analysis showing high significance. To optimize the process, based on surface response and contour plots, individual contour plots for the response variables were superimposed. The optimum conditions for manufacturing water extract from mandarin orange was with 8,500 rpm homogenization speed, 2.8 min time, $53^{\circ}C$ temperature, and 42 mL water volume with the maximum of restricted variables of EI above 400 and h value above 24.

균질화 속도와 시간, 그리고 온도, 물 첨가량에 따른 감귤과피 물균질액의 제조공정시 최적조건을 찾기 위하여 물균질액의 추출효율지수를 나타내는 EI와 감귤과피 물균질액으로 코팅한 유색미의 색도를 나타내는 b value를 변수로 하여 최적화를 시도하였다. 감귤과피를 이용한 물균질액 제조시 EI는 추출온도를 제외한 균질화 속도와 시간, 물 첨가량에 크게 영향을 받았다. 수립된 회귀식에 대한 적합성 결여 분석결과 EI, b value에 대해 유의성이 없어 반응표면 모형이 통계적으로 유의하였다. 최적조건을 선정하기 위하여 비교적 영향이 적은 것으로 판단되는 균질화 시간과 온도를 중심점으로 고정하고 제한 변수를 최대로 하는(EI을 400이상, b value를 24이상) 물균질액 제조의 최적조건은 물 첨가량 42mL, 균질화 속도 8,500rpm이었다. 다음으로 첨가량과 균질화 속도를 이 조건으로 고정하고서 EI을 400이상, b value를 24이상으로 하는 감귤과피 물균질액의 제조조건으로는 물의 온도는 $53^{\circ}C$ 및 균질화 시간은 2.8분으로 결정할 수 있었다.

Keywords

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