Abstract
The purpose of this study was to determine the optimum sterilization conditions for the production of retorted steamed egg using response surface methodology. Sterilization processes for eighteen conditions using varying sterilization temperature (X1), time (X2), and method (X3) as the independent variables were carried out through a 32×2 experimental factorial design. Quality evaluations after sterilization included measurements of F0value (Y1), peak stress (Y2), pH (Y3), color value (Y4-6), and organoleptic test [preference for appearance (Y7), overall acceptability (Y8), and preference for texture (Y9) and egg taste (Y10)]. Dependent variables (Y1-10) of eighteen conditions were more affected by temperature and time than by the sterilization method. Eight factors were selected among the dependent variables as significant factors related to the quality of the steamed egg. Finally, by establishing an optimum range of each dependent variable and contour analysis, the optimum sterilization conditions for the production of steamed egg were determined to be 120°C for 25 min using a 2-step sterilization process.
| Original language | English |
|---|---|
| Pages (from-to) | 331-338 |
| Number of pages | 8 |
| Journal | Korean Journal of Food Science and Technology |
| Volume | 50 |
| Issue number | 3 |
| DOIs | |
| State | Published - Jun 2018 |
Bibliographical note
Publisher Copyright:
©The Korean Society of Food Science and Technology.
Keywords
- Optimization
- Response surface methodology
- Retorted steamed egg
- Sterilization
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Cheigh, C. I., Mun, J. H. (2018). Optimization of sterilization conditions for the production of retorted steamed egg using response surface methodology. Korean Journal of Food Science and Technology, 50(3), 331-338. https://doi.org/10.9721/KJFST.2018.50.3.331
Cheigh, Chan Ick ; Mun, Ji Hye ; Chung, Myong Soo. / Optimization of sterilization conditions for the production of retorted steamed egg using response surface methodology. In: Korean Journal of Food Science and Technology. 2018 ; Vol. 50, No. 3. pp. 331-338.
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abstract = "The purpose of this study was to determine the optimum sterilization conditions for the production of retorted steamed egg using response surface methodology. Sterilization processes for eighteen conditions using varying sterilization temperature (X1), time (X2), and method (X3) as the independent variables were carried out through a 32×2 experimental factorial design. Quality evaluations after sterilization included measurements of F0value (Y1), peak stress (Y2), pH (Y3), color value (Y4-6), and organoleptic test [preference for appearance (Y7), overall acceptability (Y8), and preference for texture (Y9) and egg taste (Y10)]. Dependent variables (Y1-10) of eighteen conditions were more affected by temperature and time than by the sterilization method. Eight factors were selected among the dependent variables as significant factors related to the quality of the steamed egg. Finally, by establishing an optimum range of each dependent variable and contour analysis, the optimum sterilization conditions for the production of steamed egg were determined to be 120°C for 25 min using a 2-step sterilization process.",
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Cheigh, CI, Mun, JH 2018, 'Optimization of sterilization conditions for the production of retorted steamed egg using response surface methodology', Korean Journal of Food Science and Technology, vol. 50, no. 3, pp. 331-338. https://doi.org/10.9721/KJFST.2018.50.3.331
Optimization of sterilization conditions for the production of retorted steamed egg using response surface methodology. / Cheigh, Chan Ick; Mun, Ji Hye; Chung, Myong Soo.
In: Korean Journal of Food Science and Technology, Vol. 50, No. 3, 06.2018, p. 331-338.
Research output: Contribution to journal › Article › peer-review
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T1 - Optimization of sterilization conditions for the production of retorted steamed egg using response surface methodology
AU - Cheigh, Chan Ick
AU - Mun, Ji Hye
AU - Chung, Myong Soo
N1 - Publisher Copyright:©The Korean Society of Food Science and Technology.
PY - 2018/6
Y1 - 2018/6
N2 - The purpose of this study was to determine the optimum sterilization conditions for the production of retorted steamed egg using response surface methodology. Sterilization processes for eighteen conditions using varying sterilization temperature (X1), time (X2), and method (X3) as the independent variables were carried out through a 32×2 experimental factorial design. Quality evaluations after sterilization included measurements of F0value (Y1), peak stress (Y2), pH (Y3), color value (Y4-6), and organoleptic test [preference for appearance (Y7), overall acceptability (Y8), and preference for texture (Y9) and egg taste (Y10)]. Dependent variables (Y1-10) of eighteen conditions were more affected by temperature and time than by the sterilization method. Eight factors were selected among the dependent variables as significant factors related to the quality of the steamed egg. Finally, by establishing an optimum range of each dependent variable and contour analysis, the optimum sterilization conditions for the production of steamed egg were determined to be 120°C for 25 min using a 2-step sterilization process.
AB - The purpose of this study was to determine the optimum sterilization conditions for the production of retorted steamed egg using response surface methodology. Sterilization processes for eighteen conditions using varying sterilization temperature (X1), time (X2), and method (X3) as the independent variables were carried out through a 32×2 experimental factorial design. Quality evaluations after sterilization included measurements of F0value (Y1), peak stress (Y2), pH (Y3), color value (Y4-6), and organoleptic test [preference for appearance (Y7), overall acceptability (Y8), and preference for texture (Y9) and egg taste (Y10)]. Dependent variables (Y1-10) of eighteen conditions were more affected by temperature and time than by the sterilization method. Eight factors were selected among the dependent variables as significant factors related to the quality of the steamed egg. Finally, by establishing an optimum range of each dependent variable and contour analysis, the optimum sterilization conditions for the production of steamed egg were determined to be 120°C for 25 min using a 2-step sterilization process.
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Cheigh CI, Mun JH, Chung MS. Optimization of sterilization conditions for the production of retorted steamed egg using response surface methodology. Korean Journal of Food Science and Technology. 2018 Jun;50(3):331-338. doi: 10.9721/KJFST.2018.50.3.331
