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KMID : 1024420160200040299
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Food Engineering Progress
2016 Volume.20 No. 4 p.299 ~ p.306
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Optimization of a Process for the Pressure-Assisted Enzymatic Hydrolysis of Anchovy Using Taguchi Method
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In Ye-Won
Yun Hyo-Seon
Lee Yoo-Jin
Lee Mi-Yeon
Cho Hyung-Yong
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Abstract
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A Taguchi robust design method with an L9 orthogonal array and larger-the-better characteristics was implemented to optimize experimental conditions for the hydrolysis of raw anchovy using a pressure-assisted enzymatic reaction method. The degree of hydrolysis (DH), nitrogen recovery (NR) and yield were considered as the response parameters. Pressure, reaction temperature, reaction time, and mixed enzyme amount were chosen as control parameters. As a result of the Taguchi analysis in this study, the pressure was found to be the most influential parameter on DH and NR. The amount of mixed enzyme in the reaction also had a significant effect on DH and NR. Meanwhile, the optimum values were confirmed to be similar at 95% confidence and 5% significance level through analysis of variance (ANOVA). Furthermore, new hydrolysates at optimum conditions and control hydrolysates at atmospheric pressure were compared in terms of the DH, resulting in the improvement of DH by more than 52.6%.
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KEYWORD
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Taguchi Robust Design, optimization, pressure-assisted, enzymatic hydrolysis, raw anchovy
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