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Optimization of sterilization conditions for the production of retorted steamed egg using response surface methodology

Title
Optimization of sterilization conditions for the production of retorted steamed egg using response surface methodology
Authors
Cheigh C.-I.Mun J.-H.Chung M.-S.
Ewha Authors
정명수
SCOPUS Author ID
정명수scopus
Issue Date
2018
Journal Title
Korean Journal of Food Science and Technology
ISSN
0367-6293JCR Link
Citation
Korean Journal of Food Science and Technology vol. 50, no. 3, pp. 331 - 338
Keywords
OptimizationResponse surface methodologyRetorted steamed eggSterilization
Publisher
Korean Society of Food Science and Technology
Indexed
SCOPUS; KCI scopus
Document Type
Article
Abstract
The purpose of this study was to determine the optimum sterilization conditions for the production of retorted steamed egg using response surface methodology. Sterilization processes for eighteen conditions using varying sterilization temperature (X1), time (X2), and method (X3) as the independent variables were carried out through a 32×2 experimental factorial design. Quality evaluations after sterilization included measurements of F0value (Y1), peak stress (Y2), pH (Y3), color value (Y4-6), and organoleptic test [preference for appearance (Y7), overall acceptability (Y8), and preference for texture (Y9) and egg taste (Y10)]. Dependent variables (Y1-10) of eighteen conditions were more affected by temperature and time than by the sterilization method. Eight factors were selected among the dependent variables as significant factors related to the quality of the steamed egg. Finally, by establishing an optimum range of each dependent variable and contour analysis, the optimum sterilization conditions for the production of steamed egg were determined to be 120°C for 25 min using a 2-step sterilization process. ©The Korean Society of Food Science and Technology.
DOI
10.9721/KJFST.2018.50.3.331
Appears in Collections:
엘텍공과대학 > 식품공학전공 > Journal papers
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