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Optimization of the Manufacturing Process for Mandarin Dry Chip Using Response Surface Methodology (RSM)

반응표면분석법을 이용한 감귤건조칩 제조조건 최적화

  • Ra, Ha-Na (Department of Agrofood Resources, National Institute of Agricultural Science, Rural Development Administration) ;
  • Park, Ga-Yeong (Department of Agrofood Resources, National Institute of Agricultural Science, Rural Development Administration) ;
  • Kim, Ha-Yun (Department of Agrofood Resources, National Institute of Agricultural Science, Rural Development Administration) ;
  • Cho, Yong-Sik (Department of Agrofood Resources, National Institute of Agricultural Science, Rural Development Administration) ;
  • Kim, Kyung-Mi (Department of Agrofood Resources, National Institute of Agricultural Science, Rural Development Administration)
  • 라하나 (농촌진흥청 국립농업과학원 농식품자원부) ;
  • 박가영 (농촌진흥청 국립농업과학원 농식품자원부) ;
  • 김하윤 (농촌진흥청 국립농업과학원 농식품자원부) ;
  • 조용식 (농촌진흥청 국립농업과학원 농식품자원부) ;
  • 김경미 (농촌진흥청 국립농업과학원 농식품자원부)
  • Received : 2019.09.24
  • Accepted : 2019.10.29
  • Published : 2019.10.31

Abstract

The purpose of this study was to optimize the mandarin dry chip manufacturing using a response surface methodology. The experiment was designed based on a CCD (Central Composite Design), and the independent variables were the drying temperature ($X_1$, $50-90^{\circ}C$), drying time ($X_2$, 12-36 hours), and microwave pretreat time ($X_3$, 0-4 minutes). The results of appearance ($Y_5$), color ($Y_6$), taste ($Y_8$) and overall acceptance ($Y_{10}$) were fitted to the response surface methodology model ($R^2=0.86$, 0.88, 0.89, and 0.84, respectively). Increasing the drying temperature and microwave treatment time were negatively evaluated for consumer acceptance. On the other hand, a high value of consumer acceptance was evaluated when the drying time was more than 24 hr. Therefore, the optimal conditions of $X_1$, $X_2$, and $X_3$ were $52.989^{\circ}C$, 24 hr, and 1 min, respectively. Under these optimal conditions, the predicted values of $Y_5$, $Y_6$, $Y_8$, and $Y_{10}$ were 5.066, 5.338, 5.063, and 5.339, respectively.

Keywords

Response surface methodology (RSM);optimal condition;mandarin;dry chips

Acknowledgement

Supported by : 국립농업과학원

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