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Sphericity Optimization of Calcium Alginate Gel Beads and the Effects of Processing Conditions on Their Physical Properties

첫 페이지 보기
  • 발행기관
    한국식품과학회 바로가기
  • 간행물
    Food Science and Biotechnology SCIE KCI 등재 SCOPUS 바로가기
  • 통권
    Volume 16 Number 5 (2007.10)바로가기
  • 페이지
    pp.715-721
  • 저자
    Woo, Jin-Wook, Rob, Hye-Jin, Park, Hyun-Duck, Ji, Cheong-Il, Lee, Yang-Bong, Kim, Seon-Bong
  • 언어
    영어(ENG)
  • URL
    https://www.earticle.net/Article/A79231

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원문정보

초록

영어
In this study, the sphericity of calcium alginate gel beads was optimized using response surface methodology. The optimum conditions for bead sphericity were a concentration of 2.24% sodium alginate, a flow rate of 0.059 mL/sec for the sodium alginate solution, and a 459 rpm rotation for the calcium chloride solution. The predicted and experimental bead sphericities under the optimum conditions were 94.5 and 96.7%, respectively, showing close agreement. We also investigated the processing condition effects for the physical properties of the optimized calcium alginate gel beads. Immersion in hot water slightly decreased bead size and rupture strength. NaCl treatment increased bead size and decreased rupture strength. While the pH of the calcium chloride solution had little effect on bead sphericity, the bead sizes and gel strengths decreased with longer times in each pH solution. The beads coated with pectin and glucomannan showed no significant changes in sphericity, but their sizes decreased with time. The coated beads showed higher rupture strengths than the uncoated beads.

목차

Absract
 Introduction
 Materials and Methods
 Results and Discussion
 Acknowledgments
 References

키워드

sphericity optimization response surface methodology calcium alginate gel bead physical property

저자

  • Woo, Jin-Wook [ Department of Food Science and Technology/Institute of Food Science, Pukyong National University ]
  • Rob, Hye-Jin [ Department of Food Science and Technology/Institute of Food Science, Pukyong National University ]
  • Park, Hyun-Duck [ Department of Food Science and Technology/Institute of Food Science, Pukyong National University ]
  • Ji, Cheong-Il [ Gangneung Marine Bio Foundation ]
  • Lee, Yang-Bong [ Department of Food Science and Technology/Institute of Food Science, Pukyong National University ]
  • Kim, Seon-Bong [ Department of Food Science and Technology/Institute of Food Science, Pukyong National University ]

참고문헌

자료제공 : 네이버학술정보

간행물 정보

발행기관

  • 발행기관명
    한국식품과학회 [Korean Society of Food Science and Technology]
  • 설립연도
    1970
  • 분야
    농수해양>식품과학
  • 소개
    본회는 사회일반의이익에 공여하기 위하여 공공법인의 운영에 관한 법률의 규정에 따라 식품 과학 전반에 관한 이론 및 기술연구와 그 응용을 촉진 및 보급시키며 학술과 사업을 연계시키고, 나아가 국민의 식생활을 질적, 양적으로 향상시킴을 목적으로 한다.

간행물

  • 간행물명
    Food Science and Biotechnology
  • 간기
    격월간
  • pISSN
    1226-7708
  • 수록기간
    1992~2009
  • 십진분류
    KDC 574 DDC 664

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