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Optimization on the Stability of Coconut Oil in Water Emulsion Using Response Surface Methodology

반응표면분석법을 이용한 Coconut Oil 원료 O/W 유화액의 유화안정성 최적화

  • Yoo, Bong-Ho (College of Engineering, Dankook University) ;
  • Zuo, Chengliang (Department of Chemical Engineering, Dankook University) ;
  • Lee, Seung Bum (Department of Chemical Engineering, Dankook University)
  • Received : 2019.07.15
  • Accepted : 2019.07.29
  • Published : 2019.10.10

Abstract

In this study, an optimization for the emulsification process with coconut oil and sugar ester was performed in conjunction with the central composite design (CCD) model of response surface methodology (RSM). Response values for the CCD model were the viscosity of the emulsion, mean droplet size, and emulsion stability index (ESI) after 7days from the reaction. On the other hand, the emulsification time, emulsification rate, and amount of emulsifier were selected as quantitative factors. According to the result of CCD, optimum conditions for the emulsification were as follows; the emulsification time of 22.63 min, emulsification speed of 6,627.41 rpm, and amount of emulsifier of 2.29 wt.%. Under these conditions, the viscosity, mean droplet size, and emulsion stability index (ESI) after 7 days from reaction were estimated as 1,707.56 cP, 1877.05 nm, and 93.23%, respectively. The comprehensive satisfaction of the CCD was indicated as 0.8848 with an average error of $1.2{\pm}0.1%$ from the experiment compared to that of the theoretical one. Overall, a very low error rate could be obtained when the central composite model was applied to the optimized coconut oil to water emulsification.

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