Optimization of Preparation Process for Dried Nata De Coco Using Response Surface Methodology

doi:10.7506/spkx1002-6630-201208027

Abstract

Abstract: The effects of carboxymethyl cellulose sodium (CMC) vacuum infusion and hot-air drying on rehydration properties and texture after rehydration of nata de coco were investigated by one-factor-at-a-time method and response surface methodology. The results indicated that the rehydration rate of dried nata de coco could be improved by CMC vacuum infusion. The main factors that influence rehydration properties were CMC concentration, nata de coco-to-CMC ratio, drying temperature and vacuum infusion time. The optimal processing conditions were nata de coco/0.9% CMC ratio of 1:2 (m/V), vacuum infusion for 4.5 h at -0.08 MPa, and hot-air drying at 60 ℃。

Key words: nata de coco, rehydration rate, carboxymethyl cellulose sodium (CMC), hot-air drying, response surface methodology

CLC Number:

TS255.42

CAIKun，LONGYing-jun，LIUSi-xin，YUMin-hua，CHENTao，LICong-fa. Optimization of Preparation Process for Dried Nata De Coco Using Response Surface Methodology[J]. FOOD SCIENCE, 2012, 33(8): 131-136.

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Optimization of Preparation Process for Dried Nata De Coco Using Response Surface Methodology

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