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Alexandre da Trindade Alfaro,Gustavo Graciano Fonseca,Evellin Balbinot,Nilson Evelazio de Souza,Carlos Prentice 한국식품과학회 2014 Food Science and Biotechnology Vol.23 No.3
A factorial design and response surfacemethodology were used to optimize the extraction processof tilapia skin gelatin (Oreochromis urolepis hornorum). The concentrations of NaOH (0.15%-0.35%) and H2SO4(0.15%-0.35%), the extraction temperature (40°C-60°C),and the extraction time (3-15 h) were independent variables. Response variables were yield (%), viscosity (mPa·s), andgel strength (g). The NaOH (%) and H2SO4 (%) concentrationshad significant influences (p<0.05) on viscosity and gelstrength, while the extraction temperature (oC) and theextraction time (h) showed significant influences (p<0.05)on all dependent variables. Increasing the temperature andextraction time provided higher yields with a reduction inthe gelatin viscosity and gel strength. Tilapia fish skin canbe used as a source for production of gelatin.