반응표면분석법을 이용한 현미유 유화 제조공정 최적화

• Published in: Han'guk Sikp'um Kwahakhoe Chi = Korean Journal of Food Science and Technology Vol. 51; no. 6; pp. 531 - 536
• Main Authors: 백진우(Jin Woo Baek), 이광연(Kwang Yeon Lee), 이현규(Hyeon Gyu Lee)
• Format: Journal Article
• Language: Korean
• Published: Seoul 한국식품과학회 01.12.2019; Korean Society of Food Science & Technology
• Subjects: Backscattering; Dependent variables; Emulsification; Emulsions; Flotation; Independent variables; Manufacturing industry; Oils & fats; Optimization; Response surface methodology; Rice; Rice bran; Rice bran oil; Rotation; Stability; Vegetable oils; 식품과학; emulsification; rice bran oil; response surface methodology; optimization
• ISSN: 0367-6293; 2383-9635
• DOI: 10.9721/KJFST.2019.51.6.531

In this study, the optimization of the manufacturing process for the oil-in-water emulsification of rice bran oil was performed by response surface methodology (RSM) using varying amounts of the emulsifier (0.05-0.25%), varying rotation speeds of the homomixer (4,000-8,000 rpm), and varying water to oil ratios (0.8-1.6%) as independent variables, and the emulsion stability index (ESI) as the dependent variable. The optimization conditions predicted by the RSM model were 0.2%g of the total amount of the rice bran oil emulsion, emulsified at the homomixer rotation speed of 6,700 rpm using a water to oil ratio of 1:3. The ESI of the rice bran oil emulsion prepared under the optimized conditions was 95.7%, which was similar to the predicted value of 94.4% obtained by the RSM model. The transmission stability and the backscattering values were found to agree with each other over time and the turbiscan stability index was less than 0.7, indicating that the aggregation and upper floatation were less while the dispersion stability was maintained.