• Journal of the Korea Academia-Industrial cooperation Society
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• v.17 no.2
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• pp.209-213
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• 2016

The characteristics of fluidization in a centrifugal fluidized bed with a 184 mm inner diameter, 50 mm width of the gas distributor was observed by photographs and experimental works using Cu-ZSM-5 zeolite catalysts with a mean diameter of $26{\mu}m$ and $32{\mu}m$ as bed materials at a rotor at 400rpm and 600rpm. Under these experimental ranges, the experimental results clearly showed the effects of the number of rotation of the rotor on the behavior of bubbles in the centrifugal fluidized bed. As the number of rotations of the rotor increased, the gas velocity at which bubbles begin to be formed also increased but the diameter of the bubbles decreased. In addition, the size of the bubbles in the centrifugal fluidized bed were relatively smaller than those in the conventional bubbling fluidized bed.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.10 no.7
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• pp.1446-1452
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• 2009

The behavior of bubbles in a centrifugal fluidized bed with a 340mm inner diameter, 195mm high was observed by photographs using 10.5${\mu}m$and 21.5${\mu}m$mean diameter of $Al_2O_3$particles as bed materials at each of 400rpm, 600rpm, 800rpm, and 1000rpm number of rotations of the rotor. At these experimental ranges, the experimental results clearly proved the effect of number of rotations of the rotor on the behavior of bubbles in the centrifugal fluidized bed. As the number of rotations of the rotor increased, the gas velocity at which bubbles begin to be formed also increased but diameter of bubbles decreased. And sizes of the bubbles were relatively small.

• Journal of Dairy Science and Biotechnology
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• v.24 no.1
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• pp.53-63
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• 2006

Nano and micro capsulation (NM capsulation) involve the incorporation for nanofood materials, enzymes, cells or other materials in small capsules. Since Kim D. M. (2001) showed that a new type of food called firstly the name of nanofood, which means nanotechnology for food, and the encapsulated materials can be protected from moisture, heat or other extreme conditions, thus enhancing their stability and maintaining viability applications for this nanofood technique have increased in the food. NM capsules for nanofood is also utilized to mask odours or tastes. Various techniques are employed to form the capsules, including spray drying, spray chilling or spray cooling, extrusion coating, fluidized bed coating, liposome entrapment, coacervation, inclusion complexation, centrifugal extrusion and rotational suspension separation. Each of these techniques is discussed in this review. A wide variety of nanofood is NM capsulated - flavouring agents, acids, bases, artificial sweeteners, colourants, preservatives, leavening agents, antioxidants, agents with undesirable flavours, odours and nutrients, among others. The use of NM capsulation for sweeteners such as aspartame and flavors in chewing gum is well known. Fats, starches, dextrins, alginates, protein and lipid materials can be employed as encapsulating materials. Various methods exist to release the ingredients from the capsules. Release can be site-specific, stage-specific or signaled by changes in pH, temperature, irradiation or osmotic shock. NM capsulation for the nanofood, the most common method is by solvent-activated release. The addition of water to dry beverages or cake mixes is an example. Liposomes have been applied in cheese-making, and its use in the preparation of nanofood emulsions such as spreads, margarine and mayonnaise is a developing area. Most recent developments include the NM capsulation for nanofood in the areas of controlled release, carrier materials, preparation methods and sweetener immobilization. New markets are being developed and current research is underway to reduce the high production costs and lack of food-grade materials.