Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
권호 표지

Monitoring on Pectinase Treatment Conditions for Clarification of Persimmon Vinegar

감식초 청징화를 위한 Pectinase 처리조건의 모니터링

  • Published : 1999.08.01
Download PDF
⟨ Previous Next ⟩

Abstract

The pectinase treatment conditions for clarification of persimmon vinegar were optimized and monitored by response surface methodology. In clarification of persimmon vinegar by pectinase treatment with variations in temperature, time and concentration, coefficients of determinations(R2) of the models were above 0.91(p<0.05) in turbidity, browning color intensity and tannin content. The turbidity of persimmon vinegar was decreased along with an increase of pectinase treatment temperature. The minimum value of turbidity by pectinase treatment was 0.0021(absorbance at 660nm) in 49.38oC of pectinase treatment temperature, 73.08min of pectinase treatment time and 55.57ppm of pectinase concentration. The minimum value of browning color intensity by pectinase treatment was 0.27(absorbance at 660nm) in 48.39oC, 71.74min and 65.69ppm. The minimum value of total tannin contents by pectinase treatment was 43.72mg/100 ml in 40.05oC, 66.02min and 65.26ppm. The optimum conditions of pectinase treatment that satisfies the least common multiple of turbidity, browning color and tannin content were 40~50oC, 60~70min and 55~70ppm.

Keywords

References

  1. J. East Asian Dietary Life v.6 Preparation and quality evaluation of the quick fermented persimmon vinegar using deteriorated sweet persimmon Jeong, Y. J.;Shin, S. R.;Kang, M. J.;Seo, C. H.;Won, C. Y.;Kim, K. S.
  2. 농협년감 농업협동조합
  3. J. East Asian Dietary Life v.7 Yeast isolate for alcohol fermentation of persimmon fruits Jeong, Y. J.;Seo, K. I.;Shin, S. R.;Seo, C. H.;Kang, M. J.;Kim, K. S.
  4. J. East Asian Dietary Life v.8 Monitoring for the fermentation conditions of sweet persimmon vinegar using surface methodology Jeong, Y. J.;Seo, K. I.;Lee, G. D.;Youn, K. S.;Kang, M. J.;Kim, K. S.
  5. Korean J. Food Sci. Technol. v.30 Optimization for the fermentation condition of persimmon vinegar using response surfce methodology Jeong, Y. J.;Lee, G. D.;Kim, K. S.
  6. J. East Asian Dietary Life v.6 Physicochemical properties of maketing and intensive persimmon vinegars Jeong, Y. J.;Seo, K. I.;Kim, K. S.
  7. Korean J. Food Sci. Technol. v.18 Softening related changes in cell wall polysaccharides of persimmon Kim, S. D.;Park, N. S.;Kang, M. S.
  8. J. Agric. Food Chem. v.20 Clarification of fruit juice by pectin trans-eliminase Ishii, S.;Yokotsuka, T.
  9. Fruit and vegetable juice processing technology Nelson, P. E.;Tressler, D. K.
  10. Korean J. Food Sci. Technol. v.29 Effect of enzymatic hydrolysis on the physicochemical properties of persimmon juice Chun, Y. K.;Choi, H. S.;Cha, B. S.;Oh, H. I.;Kim, W. J.
  11. Korean J. Food Sci. Technol. v.29 Optimization for the preparation conditions of instant rice gruel using oyster mushroom and brown rice Lee, G. D.;Kim, H. G.;Kim, J. G.;Kwon, J. G.
  12. 현대실험 계획법 박성현
  13. User's Guide Version 6(4th ed.) v.2 no.37 SAS;STAT
  14. The Mathematica Handbook, compatible with Mathematica Version 2.0. Martha, L. A.;James, P. B.