본 연구는 팽화미를 제조할 때 팽화미 품질에 영향을 미치는 세 가지의 조건인 건조 온도, 수분함량, 퍼핑 온도를 달리하고, 반응표면분석법과 등고선분석법을 이용하여 팽화미의 최적 제조 조건을 검토한 연구이다. 팽화미 제조에 적합한 국내산 신동진미를 팽화미 원료로 사용했고, 총 27가지 조건($3{\times}3$)에서 팽화미를 제조 후, 관능검사, 조직감, 색도, 밀도, 복원율, 크기 등 총 29개의 반응변수를 분석하였다. 그 결과, 공정에서 유의적으로 영향을 주는 반응변수는 선호도, 색의 강도, 밀도, 복원율, 명도, 응집성이었다. 반응표면분석과 등고선분석 결과, 기호도는 수분 함량, 명도는 수분 함량 및 퍼핑 온도와 상관관계가 높았다. 퍼핑 전과 퍼핑 후의 팽화미를 SEM 촬영을 통해 비교한 결과, 수분함량이 높을수록 쌀 단면 공극이 더 균일했으며, 기공이 많이 발생했다. 반응변수의 최적범위는 선호도 3.5 이상을 기본조건으로 하여 밀도는 40 이상, 응집성은 0.37부터 0.4까지, 그리고 복원율, 색의 강도, L value는 각각 2.75부터 3.0까지, 2.92 미만, 80.7 이상일 때 유효한 범위를 나타냈다. 팽화미 제조의 최적 공정조건은 건조온도 $40^{\circ}C$, 수분함량 11%, 퍼핑온도 $232.7^{\circ}C$ 이었다. 본 연구는 팽화미 제조에 영향을 미치는 요인들에 관한 기초 자료를 제공해 주며, 팽화미의 최적 조건을 활용하여 제조 시, 전자레인지 및 열수에 복원되는 팽화미의 품질의 향상이 기대된다.
본 연구는 팽화미를 제조할 때 팽화미 품질에 영향을 미치는 세 가지의 조건인 건조 온도, 수분함량, 퍼핑 온도를 달리하고, 반응표면분석법과 등고선분석법을 이용하여 팽화미의 최적 제조 조건을 검토한 연구이다. 팽화미 제조에 적합한 국내산 신동진미를 팽화미 원료로 사용했고, 총 27가지 조건($3{\times}3$)에서 팽화미를 제조 후, 관능검사, 조직감, 색도, 밀도, 복원율, 크기 등 총 29개의 반응변수를 분석하였다. 그 결과, 공정에서 유의적으로 영향을 주는 반응변수는 선호도, 색의 강도, 밀도, 복원율, 명도, 응집성이었다. 반응표면분석과 등고선분석 결과, 기호도는 수분 함량, 명도는 수분 함량 및 퍼핑 온도와 상관관계가 높았다. 퍼핑 전과 퍼핑 후의 팽화미를 SEM 촬영을 통해 비교한 결과, 수분함량이 높을수록 쌀 단면 공극이 더 균일했으며, 기공이 많이 발생했다. 반응변수의 최적범위는 선호도 3.5 이상을 기본조건으로 하여 밀도는 40 이상, 응집성은 0.37부터 0.4까지, 그리고 복원율, 색의 강도, L value는 각각 2.75부터 3.0까지, 2.92 미만, 80.7 이상일 때 유효한 범위를 나타냈다. 팽화미 제조의 최적 공정조건은 건조온도 $40^{\circ}C$, 수분함량 11%, 퍼핑온도 $232.7^{\circ}C$ 이었다. 본 연구는 팽화미 제조에 영향을 미치는 요인들에 관한 기초 자료를 제공해 주며, 팽화미의 최적 조건을 활용하여 제조 시, 전자레인지 및 열수에 복원되는 팽화미의 품질의 향상이 기대된다.
The objective of this study was to optimize processing conditions for the production of an instant puffed rice product using response surface methodology (RSM) and contour analysis. Sensory and texture qualities, and physical properties of the puffed rice were analyzed with various processing condit...
The objective of this study was to optimize processing conditions for the production of an instant puffed rice product using response surface methodology (RSM) and contour analysis. Sensory and texture qualities, and physical properties of the puffed rice were analyzed with various processing conditions related to drying and puffing temperature, and moisture content. Preference, color intensity, cohesiveness, rehydration ratio, density and lightness of the puffed rice product significantly varied depending on the processing conditions. The responses showed high $R^2$ values (0.623, 0.852, 0.735, 0.688, and 0.790) and lack-of-fit. Rehydration ratio was found to have a negative correlation with density in the condition of drying and puffing temperature. Lightness and preference scores of the puffed rice increased as the moisture content increased. According to RSM, the preference scores were very highly related to the moisture content, and the optimum processing conditions of the puffed rice product were at $40^{\circ}C$ of drying temperature, with 11.0% of moisture content, and at $232.7^{\circ}C$ of puffing temperature.
The objective of this study was to optimize processing conditions for the production of an instant puffed rice product using response surface methodology (RSM) and contour analysis. Sensory and texture qualities, and physical properties of the puffed rice were analyzed with various processing conditions related to drying and puffing temperature, and moisture content. Preference, color intensity, cohesiveness, rehydration ratio, density and lightness of the puffed rice product significantly varied depending on the processing conditions. The responses showed high $R^2$ values (0.623, 0.852, 0.735, 0.688, and 0.790) and lack-of-fit. Rehydration ratio was found to have a negative correlation with density in the condition of drying and puffing temperature. Lightness and preference scores of the puffed rice increased as the moisture content increased. According to RSM, the preference scores were very highly related to the moisture content, and the optimum processing conditions of the puffed rice product were at $40^{\circ}C$ of drying temperature, with 11.0% of moisture content, and at $232.7^{\circ}C$ of puffing temperature.
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문제 정의
The effects of three processing factors (drying temperature, moisture content, and puffing tem- perature) for manufacturing dried instant rice on the sensory evaluation and physicochemical properties were investigated. The aim of this study was to optimize processing conditions for the production of dried instant rice with puffing process, focusing on the taste quality after rehydration of puffing rice.
제안 방법
factorial design (Table 1). Based on the results of preliminary processing experiments, three quantitative variables were chosen: drying temperature, moisture contents before puffing, and puffing tem- perature. Cooked rice was dried using a tray dryer at temperatures of 40℃, 55℃ and 70℃ to obtain a dried sample with a moisture content of less than 7%.
In this study, RSM was used to analyze the relationship between controllable processing factors, and applied to optimize the production conditions of instant puffed rice (Lee EY et al 2000; Pakorn L et al 2008). The selection of adequate response models were proceeded by model analysis as linear, quadratic, and cubic functions.
In this study, RSM was used to estimate the relationship between a set of controllable experi- mental factors (Myers RH & Montgomery DC 2002).
In this study, RSM was used to estimate the relationship between a set of controllable experi- mental factors (Myers RH & Montgomery DC 2002). The effects of three processing factors (drying temperature, moisture content, and puffing tem- perature) for manufacturing dried instant rice on the sensory evaluation and physicochemical properties were investigated. The aim of this study was to optimize processing conditions for the production of dried instant rice with puffing process, focusing on the taste quality after rehydration of puffing rice.
Contour analysis was conducted to determine the optimum processing conditions of puffed rice pro- ducts. The optimum conditions for rehydration ratio and preference of the samples were determined by superimposing the significant contour plotting lines of the selected physical properties and quality attributes. As a result of the contour analysis on the rehydration ratio, the optimum conditions were highly restricted due to low drying temperature.
In this study, RSM was used to analyze the relationship between controllable processing factors, and applied to optimize the production conditions of instant puffed rice (Lee EY et al 2000; Pakorn L et al 2008). The selection of adequate response models were proceeded by model analysis as linear, quadratic, and cubic functions. Lack-offit test and R-square analysis were also considered to select adequate response.
대상 데이터
The panelists rated the intensities of sensory attributes from 1 (extremely weak) to 9 (extremely strong) on a 9-point hedonic scale. Preference was evaluated by 30 untrained panels.
Ten panels were trained for the sensory evaluation. After three training sessions, the sensory attributes of rehydrated rice were evaluated.
데이터처리
In statistics, polynomial regression fits a nonlinear relationship between the value of x and the corresponding conditional mean of y, denoted E(y | x), and has been used to describe non-linear phenomena and special case of multiple linear re- gression. Multiple regression analysis was conducted using Minitab (Minitab Inc., Pennsylvania, USA). Linear, quadratic, and interaction effects of the three independent variables (i.
이론/모형
Lack-offit test and R-square analysis were also considered to select adequate response. Lack-of-fit test was done through comparing between the residual error and pure error from replicated design points.
성능/효과
The 29 kinds of response variables including sensory qualities, textural and physical properties varied as the three independent variables were changed. As a result, five responses (sensory preference, color intensity, cohesiveness, rehydration ratio, and density) were selected with no significant lack-of-fit and higher R2 value (Table 2). The re- sults of the multiple regression analysis showed that the linear effects were generally more significant than the quadratic and interaction effects (Table 2).
In this study, effects of processing factors for manufacturing puffed rice onsensory evaluation, and textural and physicochemical properties were investigated, while RSM was applied to optimize the quality of puffing rice. Many factors affected dried instant rice during drying and puffing pro- cess.
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