Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Optimum Condition for Alcohol Fermentation Using Mume (Prunus mume Sieb. et Zucc) Fruits

매실을 이용한 알콜 발효의 최적 조건

  • 손상수 (영남대학교 식품가공학과) ;
  • 지원대 (영남대학교 식품가공학과) ;
  • 정현채 (영남대학교 식품가공학과)
  • Published : 2003.06.01
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Abstract

To produce alcohol from Mume (Prunus mume Sieb. et Zucc) fruits, fermentation conditions were optimized by a response surface methodology (RSM) using the fractional factorial design with 3 variables and 5 levels. The coefficient of determination ($R^2$) of response surface regression equation for alcohol production were 0.9276. Optimum conditions for alcohol production were involved with 8.39% of sugar content, 28.86$^{\circ}C$ of fermentation temperature and 3.84 days of fermentation time. Finally, predicted level of alcohol production at these conditions was 5.24%.

매실을 사용하여 알콜을 생산하기 위하여 당농도, 발효온도, 발효시간의 3변수와 5수준의 fractional factorial design으로 RSM computer program을 사용하여 최적 발효조건을 조사하였다 알콜함량에 대한 회귀분석결과, $R^2$는 0.9276으로 높게 나타났다. 당농도 8.39%, 발효온도 28.86$^{\circ}C$에서 3.84일간 발효하는 것이 알코올 생성을 위하여 가장 양호하였으며, 이 조건에서의 알코올 생성 예상치는 5.24%이었다.

Keywords

References

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