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Optimization for the Salting Process of Eggplant(Chukyang) for Export Using Response Surface Methodology  

남학식 (대구한의대학교 한방식품과학부)
김남우 (대구한의대학교 한방생명자원학과)
황성희 (대구가톨릭대학교 식품공학과)
윤광섭 (대구가톨릭대학교 식품공학과)
신승렬 (대구한의대학교 한방식품과학부)
Publication Information
Food Science and Preservation / v.10, no.3, 2003 , pp. 314-319 More about this Journal
Abstract
This study was conducted to the optimize salting process of eggplant for development new product and enhancement quality for export. Three variables by five level central composite design and response surface methodology were used to determine optimum conditions for salting time, temperature and salt concentration. Optimization of the process was conducted using the combination of the moisture content, salinity and color of surface and inside of salted eggplant. The regression polynomial model was suitable (P>0.05) by Lack-of-Fit analysis with highly significant. To optimize the process, based on surface response and contour plots, the individual contour plots of the response variables were superimposed. The optimum conditions for this process were 6 days and 15$^{\circ}C$ at 30％ concentration under the optimum of restricted variables as moisture content was below 84％, salinity was below 14％, L and b value of surface were 10 to 20 and below 0, L value and b value of inside were 70 to 75 and 16 to 18.
Keywords
eggplant; salting; Vegetable; RSM;
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