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KMID : 0380620190510060531
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Korean Journal of Food Science and Technology
2019 Volume.51 No. 6 p.531 ~ p.536
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Optimization of the process conditions for the emulsification of rice bran oil using response surface methodology
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Baek Jin-Woo
Lee Kwang-Yeon
Lee Hyeon-Gyu
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Abstract
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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.
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KEYWORD
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rice bran oil, response surface methodology, emulsification, optimization
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