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http://dx.doi.org/10.3746/jkfn.2003.32.4.539

Optimum Condition for Alcohol Fermentation Using Mume (Prunus mume Sieb. et Zucc) Fruits  

손상수 (영남대학교 식품가공학과)
지원대 (영남대학교 식품가공학과)
정현채 (영남대학교 식품가공학과)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.32, no.4, 2003 , pp. 539-543 More about this Journal
Abstract
To produce alcohol from Mume (Prunus mume Sieb. et Zucc) fruits, fermentation conditions were optimized by a response surface methodology (RSM) using the fractional factorial design with 3 variables and 5 levels. The coefficient of determination ($R^2$) of response surface regression equation for alcohol production were 0.9276. Optimum conditions for alcohol production were involved with 8.39% of sugar content, 28.86$^{\circ}C$ of fermentation temperature and 3.84 days of fermentation time. Finally, predicted level of alcohol production at these conditions was 5.24%.
Keywords
alcohol production; mume fruits; Prunus mume Sieb. et Zucc; response surface methodology;
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Times Cited By KSCI : 2  (Citation Analysis)
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