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KMID : 1024420130170010008
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Food Engineering Progress
2013 Volume.17 No. 1 p.8 ~ p.18
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Optimization of DIS (Dewatering and Impregnation Soaking) Process for Concentration of Aloe vera Gel by Using Taguchi Approach with Desirability Function Analysis
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Kwon Hye-Mi
Cha Ji-Min
Hur Won
Lee Shin-Young
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Abstract
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The optimization of dewatering and impregnation soaking (DIS) process for a concentrated Aloe vera product was investigated using Taguchi method in combination with desirability function analysis. Polyethylene glycol (PEG) as osmotic agent was adopted, and soaking temperature (T), immersion time (t), PEG concentration (C), PEG molecular weight (MW), and thickness of Aloe vera leaf slice (x) were selected as affecting variables. L16 (45) orthogonal array was designed by Taguchi method with four parameters such as water loss, solid gain, glucomannan, and anthraquinone contents as objective functions. An overall quality index was transformed from individual objective functions, and was optimized finally. The optimal setting for maximum overall desirability was obtained at 55oC (T), 2 hr (t), 40% w/v (C), 0.5 cm (x), and 4,000 Da. (MW). The obtained overall desirability was 0.7842. The order of affecting factors was T>C>x>MW?x>t and the experimental results under optimum condition were similar to the prediction of an overall desirability of 0.8384. Also, it was found that the optimized DIS condition could be reproduced for a minimally processed Aloe vera product with high quality.
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KEYWORD
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Aloe vera, DIS concentration, optimization, Taguchi, desirability function
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