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KMID : 0665420190340050637
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Korean Journal of Food Culture
2019 Volume.34 No. 5 p.637 ~ p.644
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Optimization of the Manufacturing Process for Mandarin Dry Chip Using Response Surface Methodology (RSM)
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Ra Ha-Na
Park Ga-Yeong
Kim Ha-Yun
Cho Yong-Sik
Kim Kyung-Mi
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Abstract
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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 dryingtemperature (X1, 50-90oC), drying time (X2, 12-36 hours), and microwave pretreat time (X3, 0-4 minutes). The results ofappearance (Y5), color (Y6), taste (Y8) and overall acceptance (Y10) were fitted to the response surface methodology model(R2=0.86, 0.88, 0.89, and 0.84, respectively). Increasing the drying temperature and microwave treatment time werenegatively evaluated for consumer acceptance. On the other hand, a high value of consumer acceptance was evaluatedwhen the drying time was more than 24 hr. Therefore, the optimal conditions of X1, X2, and X3 were 52.989oC, 24 hr, and1 min, respectively. Under these optimal conditions, the predicted values of Y5, Y6, Y8, and Y10 were 5.066, 5.338, 5.063,and 5.339, respectively.
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KEYWORD
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Response surface methodology (RSM), optimal condition, mandarin, dry chips
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