DOI QR코드

DOI QR Code

Optimization of spray drying condition of Sikhye using response surface methodology

반응표면분석법을 이용한 식혜의 최적 분무건조 조건

  • 김기창 (농촌진흥청 국립농업과학원 농식품자원부) ;
  • 조인희 (농촌진흥청 국립농업과학원 농식품자원부) ;
  • 김경미 (농촌진흥청 국립농업과학원 농식품자원부) ;
  • 최송이 (농촌진흥청 국립농업과학원 농식품자원부) ;
  • 김진숙 (농촌진흥청 국립농업과학원 농식품자원부)
  • Received : 2015.07.28
  • Accepted : 2015.09.11
  • Published : 2015.10.30

Abstract

Response surface methodology (RSM) is a statistical procedure frequently used for optimization studies. The purpose of this study was to determine the optimal spray drying condition for manufacturing Sikhye powder using RSM. Independent variables included the additive contents of maltodextrin (MD), inlet temperature, and velocity of sample feed velocity. The dependent variables were water uptake (g), solubility (%) and particle size (${\mu}m$). Regression models describing the changes of water uptake (g), solubility (%) and particle size (${\mu}m$) with respect to the independent variables were statistically significant with coefficients of determination, $R^2$, greater than 0.9. The results indicated that the inlet temperature of the spray dryer was the most important independent variable that affected the water uptake (g), while the additive content of MD and the sample feed velocity had maximum effects on the solubility (%) and particle size (${\mu}m$) of the Sikhye powder, respectively. The optimum final product was expected to have the lowest possible water uptake (g) and particle size (${\mu}m$) but the highest possible solubility (%). In conclusion, the best spray drying conditions were as follows: additive MD content, 22%; inlet temperature, $140^{\circ}C$ ; and spray dryer sample feed velocity, 51 mL/min.

본 연구는 식혜의 편이성, 유통성, 저장성을 향상시키기 위하여 피막물질을 첨가하고 분무건조를 통하여 분말화를 하고자 하였다. 최적조건 설정을 위하여 반응표면분석법을 이용하였으며 독립변수는 피막물질 maltodextrin의 첨가량(%), 분무건조기의 inlet 온도($^{\circ}C$) 그리고 분무건조기내 시료의 공급속도(mL/min)로 설정하였으며 이에 따라 영향을 받는 반응변수는 분말의 흡습량(g), 용해도(%), 입자크기(${\mu}m$)로 설정하였다. 각 반응변수에 따른 회귀식은 흡습량은 p<0.001, 용해도는 p<0.05, 입자크기는 P<0.001 수준에서 유의성이 인정되었다. 그리고 각 독립변수와 종속변수의 영향을 나타내는 반응표면그래프를 이용하여 최적 분말화 조건을 예측한 결과 각 종속변수 최적점인 MD 22%, 분무건조기의 inlet 온도 $140^{\circ}C$ 그리고 분무건조기 내로 유입되는 시료의 공급속도는 51 mL/min로 예측되었다.

Keywords

References

  1. Yook C, Cho SC (1998) Application of heat/moisture treated riced for Sikhe preparation. Korean J Food Sci Technol, 28, 1119-1125
  2. Lee WJ, Kim SS (1998) Preparation of sikhe with brown rice. Korean J Food Sci Technol, 30, 146-150
  3. Moon SJ, Cho HJ (1978) A scientific student on Sikhe. J Korean Home Economics Association, 16, 43-49
  4. Seo JH, Lee KS, Oh SH, Kim MR (2002) The opinion of food and nutrition specialists about the qualities of commercial Sikhe. J Korean Soc Nutr, 31, 945-951 https://doi.org/10.3746/jkfn.2002.31.5.945
  5. Ann YG, Lee SK (1996) Some problems of Sikhe production and an improvement method of Sikhe quality. Korean J Food Nutr, 9, 45-51
  6. Yoon YJ (2001) A study on the case for forefront brand marketing for tradition drink sales promotion : focusing on the rice nectar. MS Thesis. University of Hanyang, Seoul, Korea, p 20
  7. Kim UK (2005) Market trends of beverage. In: Food World. Korea Food Information Institute, Seoul, Korea, p 62, 64-72
  8. Kim HH, Park GS, Jeon JR (2007) Quality characteristics and storage properties of Sikhe prepared with extracts from Hovenia dulcis THUNB. Korean J Food Cookery Sci, 23, 848-857
  9. Park SI (2006) Application of green tea powder for Sikhe preparation. Korean J Food Nutr, 19, 227-233
  10. Lee JH (2001) Quality of Sikhe incorporated with hot water extract of Omija (Schisandra chinensis Ballon) fruit. Food Eng Prog, 15, 80-84
  11. Cho KM, Joo OS (2010) Manufacture of Sikhe (a traditional Korean beverage) using corn silk extracts. Korean J Food Preserv, 17, 644-651
  12. Hur SS (2007) Change in the composition of ginseng Sikhye during the saccharification process. Korean J Food Preserv, 14, 650-654
  13. Tan LH, Chan LW, Heng PWS (2005) Effect of oil loading on microspheres produced by spray drying. J Microencapsul, 22, 253-259 https://doi.org/10.1080/02652040500100329
  14. Wang S, Konkol E (2011) Spray drying of fruit juice using proteins as additives. Dry Technol, 29, 1868-1875 https://doi.org/10.1080/07373937.2011.589552
  15. Reinccius GA (1991) Carbohydrates for flavor encapsulation. Food Technol, 45, 144-150
  16. Rodriguez HGR, Gonzales GR, Grajales LA, Ruiz CM (2005) Spray-drying of cactus pear juice : effect on the physicochemical properties of powder and reconstituted product. Dry Technol, 23, 955-973 https://doi.org/10.1080/DRT-200054251
  17. McCleary BV, Codd R (1989) Measurement of ${\ss}$-amylase in cereal flours and. commercial enzyme preparations. J Cereal Sci, 9, 17-33 https://doi.org/10.1016/S0733-5210(89)80018-9
  18. Lee YT, Seo SJ, Chang HG (1999) Quality characteristics of barley varieties related to enzymatic activity in malt. Korean J Food Sci Technol, 31, 1421-1426
  19. Ryu BM, Kim JS, Kim MJ, Lee YS, Moon GS (2008) Comparison of the quality characteristics of Sikhe made with N2-circulated low-temperature dry malt and commercial malts. Korean J Food Sci Technol, 40, 311-315
  20. Chung HS, Hong JH, Youn KS (2005) Quality characteristics of granule prepared by protein-bound polysaccharide isolated from Agaricus blazei and selected forming agents. Korean J Food Preserv, 12, 247-251
  21. Kelly GM, O'Mahony JA, Kelly AL, O'Callaghan DJ (2014) Physical characteristics of spray-dried dairy powders containing different vegetable oils. J Food Eng, 122, 122-129 https://doi.org/10.1016/j.jfoodeng.2013.08.028
  22. Jaya S, Das H (2004) Effect of maltodextrin, glycerol monostearate and tricalciumphosphate on vacuum dried mango powder properties. J Food Eng, 63, 125-134 https://doi.org/10.1016/S0260-8774(03)00135-3
  23. Abadio FDB, Domingues AM, Borges SV, Oliveira VM (2004) Physical properties of powdered pineapple (Ananas comosus) juice effect of maltodextrin concentrationand atomization speed. J Food Eng, 64, 285-287 https://doi.org/10.1016/j.jfoodeng.2003.10.010
  24. Walton DE (2000) The morphology of spray-dried particles. A qualitative view. Dry Technol, 18, 1943-1986 https://doi.org/10.1080/07373930008917822
  25. Rosenberg M, Kopelman IJ, Talmon Y (1990) Factors affecting in spray-drying microencapsulation of volatile materials. J Agric Food Chem, 50, 139-144
  26. Renata VT, Catherine B, Miriam DH (2008) Influence of process conditions on the physicochemical properties of acai (Euterpe oleraceae Mart.) powder produced by spray drying. J Food Eng, 88, 411-418 https://doi.org/10.1016/j.jfoodeng.2008.02.029