Optimization of sterilization conditions for the production of retorted steamed egg using response surface methodology
- 주제(키워드) Optimization , Response surface methodology , Retorted steamed egg , Sterilization
- 등재 SCOPUS, KCI등재
- 발행기관 Korean Society of Food Science and Technology
- 발행년도 2018
- URI http://www.dcollection.net/handler/ewha/000000156232
- 본문언어 영어
- Published As http://dx.doi.org/10.9721/KJFST.2018.50.3.331
- 저작권 이화여자대학교 논문은 저작권에 의해 보호받습니다.
초록/요약
The purpose of this study was to determine the optimum sterilization conditions for the production of retorted steamed egg using response surface methodology. Sterilization processes for eighteen conditions using varying sterilization temperature (X1), time (X2), and method (X3) as the independent variables were carried out through a 32×2 experimental factorial design. Quality evaluations after sterilization included measurements of F0value (Y1), peak stress (Y2), pH (Y3), color value (Y4-6), and organoleptic test [preference for appearance (Y7), overall acceptability (Y8), and preference for texture (Y9) and egg taste (Y10)]. Dependent variables (Y1-10) of eighteen conditions were more affected by temperature and time than by the sterilization method. Eight factors were selected among the dependent variables as significant factors related to the quality of the steamed egg. Finally, by establishing an optimum range of each dependent variable and contour analysis, the optimum sterilization conditions for the production of steamed egg were determined to be 120°C for 25 min using a 2-step sterilization process. ©The Korean Society of Food Science and Technology.
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