반응표면분석을 이용한 압출 떡 제조 공정의 최적화
Determination of optimum processing conditions for extruded rice cake using response surface methodology
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초록
The optimum processing conditions for extruded rice cakes were determined using response surface methodology. Lab-scale processing equipment was developed and tested under various processing conditions. This study specifically attempted to determine the ideal condtions for producing rice cakes by applying different extrusion conditions, namely, different moisture contents, rice flour particle size, steaming time, and number of extrusions. The quality properties of the rice cakes were evaluated by measuring their texture properties and color values. The response surface method was applied to design the experiment and to develop model equations based on the experimental data. The target quality values were determined by measuring the quality parameters of commercial rice cakes. The samples were prepared with different ratios of water content in the label and with different types of rice flour (well-milled and dried rice flour) to extend the feasibility. For samples prepared with dried rice flour using a batch:water content of 1:0.4, the optimum steaming time and number of extrusions were determined to be approximately 116 min and one, respectively, whereas they were 115 min and one, respectively, for the sample with the ratio 1:0.5. The optimum texture properties for the sample produced with flour prepared at the lab scale were achieved using 111 min of steaming and three extrusion cycles. Thus, the optimum processing conditions for producing extruded rice cakes using lab-scale production units were determined.
Abstract
The optimum processing conditions for extruded rice cakes were determined using response surface methodology. Lab-scale processing equipment was developed and tested under various processing conditions. This study specifically attempted to determine the ideal condtions for producing rice cakes by applying different extrusion conditions, namely, different moisture contents, rice flour particle size, steaming time, and number of extrusions. The quality properties of the rice cakes were evaluated by measuring their texture properties and color values. The response surface method was applied to design the experiment and to develop model equations based on the experimental data. The target quality values were determined by measuring the quality parameters of commercial rice cakes. The samples were prepared with different ratios of water content in the label and with different types of rice flour (well-milled and dried rice flour) to extend the feasibility. For samples prepared with dried rice flour using a batch:water content of 1:0.4, the optimum steaming time and number of extrusions were determined to be approximately 116 min and one, respectively, whereas they were 115 min and one, respectively, for the sample with the ratio 1:0.5. The optimum texture properties for the sample produced with flour prepared at the lab scale were achieved using 111 min of steaming and three extrusion cycles. Thus, the optimum processing conditions for producing extruded rice cakes using lab-scale production units were determined.
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