• 기계와재료
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• v.20 no.4
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• pp.57-66
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• 2009

• Korean Journal of Food Science and Technology
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• v.42 no.3
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• pp.310-316
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• 2010

The objective of this study was to determine the optimum manufacturing conditions of whole egg powder with high foaming property sufficient for making sponge cakes. Whole eggs were either desugarized and/or adjusted pH before spray-dried at a temperature of $70^{\circ}C$. The physical properties of the cake were measured, and sensory evaluation was conducted on a 9-point scale. The pH and specific gravities of the foam and batter made from desugarized egg powder did not differ from those of the control, whereas batter made from commercial powder experienced significant loss of cake characteristics. The pH adjustment did not improve the foaming properties of the egg powders. The volume and textural properties of the cakes made from spray-dried egg did not differ from those of fresh egg. The taste and sensory characteristic scores for fresh egg, desugarized whole egg powder, and commercial powder were 5.00, 4.78, and 1.89, respectively. These results indicate that egg powders desugarized and spray-dried at $70^{\circ}C$ are sufficient for making sponge cakes with acceptable physical and sensory attributes.

• Journal of the Korean Ceramic Society
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• v.39 no.5
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• pp.446-451
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• 2002

Zirconia/alumina mixture powder was spray-dried various degree of dispersion, type of dispersants and powder content in the slurry. The quality of the granule was determined by observation of the granule shapes after spray drying and fracture of intergranular boundaries during pressing. Defect-free granules were obtained from the powders that formed weak flocs in the slurry. The granules, spray-dried from the slurry containing 32.5 vol% powder mixture and PVP as binder, were fractured completely during shaping and the sintered specimens showed a density of 99.7% and a flexural strength of 850 MPa.

• Food Science and Preservation
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• v.22 no.3
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• pp.385-391
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• 2015

This study was conducted to develop a spray-dried garlic chives (Allium tuberosum) powder and to evaluate its quality characteristics depending on the treatment of steam blanching pretreatment $100^{\circ}C$, 3 min) and the addition of forming agents (dextrin (DE=10), ${\beta}$-cyclodextrin) during process. The steam blanching pretreatment showed an increase in $L^*$ value while a decrease in $-a^*$, $b^*$, $C^*$, and $h^o$ values of the powder. Moisture content and water soluble index were not affected by the treatment of steam blanching and the addition of forming agents, whereas the particle diameter was the smallest in the steam blanching treatment and dextrin addition. Chlorophyll, phenolic compound, and vitamin C content, and DPPH radical scavenging activity of non-pretreated powder were significantly higher than those of the steam blanching treated powders. However, there was no significant difference between the two forming agents. The sensory acceptability (color, smell, and overall acceptability) of powder treated with steam blanching were significantly higher than those of non-pretreated powders. Therefore, the steam blanching pretreatment of fresh garlic chives affected on the better quality characteristics of the spray-dried powders when compared with non-pretreated powder though it adversely affected the natural chemical quality of fresh garlic chives.

• Korean Journal of Food Science and Technology
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• v.31 no.6
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• pp.1589-1595
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• 1999

Reverse osmosis(RO) and rotary evaporation, freezer drying and spray drying as concentration and dehydration methods were, respectively, employed to investigate their effect on the flavor quality of ginger powder. Rotary evaporation and spray drying methods were more effective to restrict the browning of ginger powder than RO and freezer drying methods. Concentration methods had no effect on the free amino acids and free sugar contents of ginger powder, but freezer drying resulted in the less quality loss than spray drying. And the powder prepared from enzymatically hydrolyzed extract contained less crude protein, crude ash, browning and the changes in free amino acids, but had more the crude fat, solubility and free sugars than that from ginger extract obtained by filter press. Sensory results indicated that quality of ginger powder prepared by RO concentration and freeze drying of enzymatically hydrolyzed extract was as good as that without enzyme hydrolysis

• Food Industry And Nutrition
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• v.6 no.2
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• pp.40-44
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• 2001

• Bulletin of Food Technology
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• v.24 no.4
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• pp.544-555
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• 2011

• Korean Journal of Food Science and Technology
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• v.38 no.1
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• pp.52-58
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• 2006

Characteristics of dough added with up to 4.0% takju powder and resultant bread were studied. Doughs added with takju power spray-dried after fermentation with starter (SDWS) and takju power spray-dried after fermentation without starter (SDOS) showed higher pH decreases than those added with takju power freeze-dried after fermentation with starter (FDWS) and takju power freeze-dried after fermentation without starter (FDOS) even after 1st fermentation. After 1st fermentation, volume of dough added with 1-4% SDWS was high, with 1% SDWS showing highest value of 23.6 mL. Volume of bread added with SDOS showed highest value. At 1-2% SDWS and SDOS addition, doughs showed highest specific volume values, which decreased at higher than 3% addition, while specific volume increased with increasing FDWS and FDOW contents. L values of SDOS- and FDOS-added doughs decreased gradually with increasing SDOS and FDOS contents compared to SDWS and FDWS addition. In loaf bread added with takju powder less than 2%, loaf bread added with spray-dried takju powder had higher appearance, color, texture, taste, and overall acceptability values compared to those added with freeze-dried takju. Although not significantly, loaf bread added with 1% SDWS showed slightly higher values in appearance, color, yeastiness, texture, taste, and overall acceptability, and showed higher flour odor acceptability than non-added loaf bread. These results indicate addition of takju powder improves flavor of bread.

• Korean Journal of Materials Research
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• v.7 no.12
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• pp.1027-1032
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• 1997

본 연구에서는 용사용WC-17%Co 복합분말을 분무건조법으로 제조하고 열처리 온도(85$0^{\circ}C$, 100$0^{\circ}C$, 115$0^{\circ}C$, 130$0^{\circ}C$)에 따른 조립분말의 미세구조, 입도분포, 유동도, 및 결정상변화를 고찰하였다. 분무건조상태의 입형은 구형이었으며, 입도분포, 평균입자크기, 유동성은 각각 20.6-51.7$\mu\textrm{m}$, 27.2$\mu\textrm{m}$, 0.26 sec/g 이었다. 열처리에 의하여 조립분말은 치밀화되어 130$0^{\circ}C$ 열처리 후에는 입도분포와 평균입자크기가 각 각 6.9-37.9$\mu\textrm{m}$과 17.8$\mu\textrm{m}$로 감소하였으며, 유동성은 0.12 sec/g로 향상되었다. 열처리중에 WC와 Co의 상화확산에 의하여 Co$_{6}$W$_{6}$C및 Co$_{3}$W$_{3}$C이 생성되었으며, 두 상이 나타나는 임계온도는 115$0^{\circ}C$이었다.

• Proceedings of the Korean Institute of Industrial Safety Conference
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• 2002.05a
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• pp.397-402
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• 2002

노즐을 통하여 미세한 물 입자를 뿜어내어 화재를 진압하는 방식은 1930년대부터 응용되어왔지만 하론이 소화 물질로서 개발되어 널리 사용됨에 따라 물분무에 대한 개발이 중단되었다. 그러나 몬트리올 환경회의에 의해 하론이 오존층 파괴 물질로 사용이 제한됨에 따라 대체 소화물질로서 1990년대에 미세 물분무에 대한 연구가 활발히 진행되기 시작하였으며 최근 IMO(세계 해사기구)에서는 2003년부터 건조되는 선박의 소화설비로서 물분무 노즐 사용을 의무화하기 시작했다.(중략)