This study optimized physicochemical factors for the sphericity of capsule type-fish roe analogs using equipment with double nozzles. The manufacturing process of fish roe analogs was optimized by response surface methodology with central composite design. For the optimum conditions of sphericity, sodium alginate concentration, calcium chloride concentration, agitation speed of calcium chloride solution in a reactor, and dropping height were investigated as independent variables. Soybean oil was put into the equipment through an internal nozzle, along with sodium alginate solution through an external nozzle into calcium chloride solution. The optimum conditions for the production of fish roe analogs were 1.66% (w/v) sodium alginate, 1.86% (w/v) calcium chloride, agitation speed of calcium chloride at 280 rpm, dropping height at 17 cm between the tip of the nozzle and the surface of calcium chloride solution. Consequently, the fish roe analogs showed a high sphericity of 99.8±0.77% at optimal conditions.

Introduction
 Materials and Methods
  Materials
  Manufacturing process of the capsule type-fish roeanalogs
  Measurement of size and sphericity
  Response surface methodology
 Results and Discussion
  Diagnostic checking of the fitted models for theanalogs
  Response surface plots for manufacturing of theanalogs
  Optimum conditions and verification for manufacturingof the analogs
 Conclusion
 References

• Eun-Hee Jo(Department of Food Science and Technology/Institute of Food Science, Pukyong National University)
• Suengmok Cho(Research Group of Innovative Functional Foods, Korea Food Research Institute)
• Seon-Bong Kim(Department of Food Science and Technology/Institute of Food Science, Pukyong National University) Corresponding author