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http://dx.doi.org/10.9721/KJFST.2019.51.6.531

Optimization of the process conditions for the emulsification of rice bran oil using response surface methodology  

Baek, Jin Woo (Department of Food and Nutrition, Hanyang University)
Lee, Kwang Yeon (Research Institute of Agriculture and Life Sciences, Seoul National University)
Lee, Hyeon Gyu (Department of Food and Nutrition, Hanyang University)
Publication Information
Korean Journal of Food Science and Technology / v.51, no.6, 2019 , pp. 531-536 More about this Journal
Abstract
In this study, the optimization of the manufacturing process for the oil-in-water emulsification of rice bran oil was performed by response surface methodology (RSM) using varying amounts of the emulsifier (0.05-0.25%), varying rotation speeds of the homomixer (4,000-8,000 rpm), and varying water to oil ratios (0.8-1.6%) as independent variables, and the emulsion stability index (ESI) as the dependent variable. The optimization conditions predicted by the RSM model were 0.2%g of the total amount of the rice bran oil emulsion, emulsified at the homomixer rotation speed of 6,700 rpm using a water to oil ratio of 1:3. The ESI of the rice bran oil emulsion prepared under the optimized conditions was 95.7%, which was similar to the predicted value of 94.4% obtained by the RSM model. The transmission stability and the backscattering values were found to agree with each other over time and the turbiscan stability index was less than 0.7, indicating that the aggregation and upper floatation were less while the dispersion stability was maintained.
Keywords
rice bran oil; response surface methodology; emulsification; optimization;
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Times Cited By KSCI : 8  (Citation Analysis)
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