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Optimization of Brown Rice Replacement Ratio and Superheated Steam Conditions in Production of Extruded Snacks for Infants Using Response v

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산업식품공학 (Food Engineering Progress)
한국산업식품공학회 (Korean Society for Food Engineering)
초록

The optimization of brown rice replacement ratio and superheated steam (SHS) treatment conditions in production of extruded rice snack for infants were conducted using a response surface methodology. Experiments were designed using a Box-Behnken design with three independent variables (brown rice replacement ratio, SHS temperature, and SHS time) and two response variables (hardness and water uptake). The second order polynomial model showed a satisfactory description of the experimental results. Optimal conditions for extruded snack with the lowest predicted hardness (2.84 kg/cm2) were 15.81% of brown rice replacement with SHS treatment at 279.59oC for 197.40 sec. Meanwhile, optimal conditions for extruded snack with the highest predicted water uptake (384.79%) were 17.18% of brown rice replacement ratio with SHS treatment at 274.52oC for 196.22 sec.

목차
서 론
 재료 및 방법
  실험재료
  제조조건 최적화를 위한 실험계획
  압출스낵 제조
  경도 및 수분흡수도 측정
  통계분석
 결과 및 고찰
  압출스낵의 경도
  최적 제조조건 예측
  수분흡수
 요 약
 감사의 글
 References
저자
  • 고범수(경기대학교식품생물공학과) | Bum-Soo Ko
  • 박준규(경기대학교식품생물공학과) | Jun-Kyu Park
  • 이시연(경기대학교식품생물공학과) | Si-Yeon Lee
  • 이미연((주)다손) | Mi-Yeon Lee
  • 조은경((주)다손) | Eun-Kyoung Jo
  • 이재권(경기대학교식품생물공학과) | Jae-Kwon Lee Corresponding author