• 유기물자원화
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• 제24권4호
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• pp.105-112
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• 2016

우분을 원료로 하여 구 모양의 펠릿(Spherical pellet) 형태로 가공한 우분 고체연료에 대한 건조실험을 수행하였다. 제조한 구 형태의 우분 고체 연료를 선별기에 투입하여 각 크기별로 분리하였다. 건조방식으로는 대류형 열풍건조 방법과 적외선 조사 건조 방법. 그리고 과열증기 적용에 의한 건조방법을 적용하였다. 제조된 펠릿의 직경에 따라 5 mm, 10 mm, 20 mm 로 구분하여 각 입경별 우분 고체연료 가공품의 수분 감소효과를 분석하였다. 가공된 우분 펠릿의 건조에 소요된 시간은 대류형 열풍기 건조 > 적외선 건조 > 과열증기 건조 방법의 순이었다. 과열 증기 적용에 의한 건조방법의 경우 건조에 소요된 시간은 열풍과 적외선 방법에 비해 상대적으로 짧았다. 건조된 상태인 우분 펠릿의 겉보기 비중은 $250{\sim}350kg/m^3$ 수준이었으며, 건조된 우분 펠릿의 저위발열량은 가축분뇨의 관리 및 이용에 관한 법률 시행규칙 별표 2에서 정한 가축분뇨 고체연료의 성분 등에 관한 기준에 규정된 3,000 kcal/kg 보다 높은 수준이었다. 우분 펠릿의 입자크기가 작을수록 모든 건조방법에서 건조에 필요한 시간이 짧게 소요되었다. 5 mm 크기의 우분 펠릿을 건조하였을 때 시료의 무게 변화가 1% 내외가 될 때까지 소요된 시간은 과열증기 적용 시 약 30분, 적외선 조사 시 약 108분, 대류형 열풍 적용 시 약 120분이 소요되었다. 동일한 건조조건일 경우에는 펠릿 입자의 크기를 작게 하는 것이 가축 분 고체연료의 건조시간을 단축하는 중요한 요소인 것으로 판단된다.

• 한국식품과학회지
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• 제50권3호
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• pp.339-343
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• 2018

과열증기와 열풍(과열증기/열풍건조) 또는 원적외선(과열증기/원적외선건조)으로 복합건조한 방울토마토의 이화학특성을 상응하는 열풍건조 토마토와 비교하여, 복합건조가 건조토마토의 품질특성에 미치는 영향을 조사하였다. 방울토마토의 수분함량 85.10%는 열풍건조, 과열증기/열풍 또는 원적외선의 복합건조에 따라 15.98, 22.94 및 23.08%로 각각 감소하였으며, 열풍건조와 달리 복합건조 토마토는 중간수분식품의 수분함량에 해당하는 반건조상태를 나타내었다. 건조토마토의 수축도와 표면색상은 건조 방법에 관계없이 유사하였으나, 열풍건조 토마토는 복합건조에 비해 단단한 텍스처와 낮은 풍미를 나타내었다. 방울토마토의 아스코브산 함량(260.1 mg/100 g)은 열풍건조에서 77.6 mg/100 g으로 최대 감소를 보인 반면, 복합건조의 경우에는 과열증기/열풍건조 120.8 mg/100 g, 과열증기/원적외선건조 185.2 mg/100 g으로 낮은 손실을 나타내었다. 리코펜 함량은 열풍건조, 과열증기/열풍 또는 원적외선의 복합건조에서 각각 5.55, 5.81 및 8.53 mg/100 g으로서, 대조구 대비 77, 76 및 64%의 높은 손실률을 나타내었는데, 이는 건조공정 이외에 시료의 탈피와 동결건조 과정에서 리코펜이 유실, 손상되었기 때문으로 추정된다. 그러나 건조방법에 따른 리코펜의 손실 양상을 고려할 때, 리코펜 손실은 과열증기/원적외선의 복합건조에서 가장 낮은 것으로 판단된다. 한편 수분흡수력은 모든 수침시간에서 복합건조시료가 열풍건조에 비해 현저하게 높았으며, 특히 과열증기/원적외선건조의 경우 가장 빠른 수화복원력을 나타내었다. 이상의 결과에 따라 방울토마토의 건조는 외관, 유용성분의 손실률과 수화복원력의 관점에서 과열증기처리 후 원적외선으로 건조하는 복합건조가 열풍건조에 비해 효율적인 것으로 판단된다.

• 동아시아식생활학회지
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• 제14권5호
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• pp.495-500
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• 2004

This study was carried out to develop a new product using Cheonggukjang (fermented soybean product) and sub-ingredients(lactic acid bacillus powder, chlorella, lactose, green tea). Fresh Cheonggukjang was dried by a infrared drying(50℃, 36hr) and powdered by a roll mill. The powder was mixed with sub-ingredients and then moulded as tablet type by a press moulder. The pH of tablet was low with the addition of lactobacillus and total sugar content was high with the addition of lactose. Disintegration, absorption capacity and textural properties of tablet were not affected by the addition of any sub-ingredient. Color of non-added tablet was yellow to red, but changed to green when chlorella was added. Sensory properties(color, taste, flavor, chewiness, hardness, acceptability) were not affected by the addition of sub-ingredients. The results indicate that functional healthy tablet could be made from Cheonggukjang powder and various sub-ingredients.

• Journal of Pharmaceutical Investigation
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• 제18권4호
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• pp.181-186
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• 1988

Inclusion complex of sulfamethoxazole with ${\beta}-cyclodextrin$ was prepared by freeze-drying method in molar ratios of 1:1, 1:1.25, 1:1.5 and 1:1.75, and the complex formation was identified by ultraviolet and infrared spectroscopies, powder X-ray diffractometry and differential scanning calorimetry. Dissolution rate and solid state stability of the complex were investigated in comparison with those of sulfamethoxazole powder and the physical mixture of sulfamethoxazole with ${\beta}-cyclodextrin$. As a result, the dissolution rate and the stability of solid complexes in various relative humidity conditions increased more remarkably than those of sulfamethoxazole powder and physical mixture. But the difference according to molar ratio of the complex was not recognized.

• Journal of Pharmaceutical Investigation
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• 제32권3호
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• pp.173-179
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• 2002

Solid dispersions of ipriflavone with PVP were prepared by a spray-drying method in order to improve the bioavailability. They were measured with scanning electron microscopy, differential scanning calorimetry, x-ray powder diffraction, and Fourier transform infrared spectroscopy to evaluate the physicochemical interaction between ipriflavone and PVP and study the correlation between these physicochemical characteristics and bioavailability. Ipriflavone exhibited crystallinity, whereas PVP was almost amorphous. The area of the endotherm $({\Delta}H)$ of freezer milled ipriflavone, freezer milled ipriflavone physically mixed with freezer milled PVP, and physically mixed ipriflavone with PVP was almost the same, whereas ${\Delta}H$ of the solid dispersed ipriflavone with PVP was much smaller than that of the other preparation types. Also, the crystallinity and the crystal size of ipriflavone in the solid dispersed ipriflavone with PVP were much smaller than those of the other preparation types. From the in vivo test, the AUC of the solid dispersed ipriflavone with PVP was approximately 10 times higher than that of the physically mixed ipriflavone with PVP. The solid dispersion using the spray-drying method with a water-soluble polymer, PVP, may be effective for the improvement of the bioavailability.

• 대한약학회:학술대회논문집
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• 대한약학회 2002년도 Proceedings of the Convention of the Pharmaceutical Society of Korea Vol.2
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• pp.405.1-405.1
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• 2002

The amount of water for the cultivation of citrus is different based on the growing period. The water content in the leaves of citrus can be a index for watering during cultivation. The purpose of this study is to determine non-destructively the water content of Citrus leaves by using near infrared spectroscopy (NIRS). Citrus leaves were prepared from satsuma mandarin leaves (Citrus unshiu Marc. var. okitsu) ranging from 62.20 to 69.98% of water content by loss on drying, NIR reflectance spectra of Citrus leaves were acquired by using a fiber optic probe. (omitted)

• International Journal of Concrete Structures and Materials
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• 제7권3호
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• pp.203-214
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• 2013

This study investigates quantitative methods for assessment of infrared analysis of concrete admixtures using correlation coefficients by performing IR scans following the ASTM C494/C494M-11 specifications. In order to achieve this goal, numerous IR scans were performed on specimens supplied by the manufacturer from different batches to ensure uniformity and equivalency. These scans were then analyzed to create correlation coefficients for each admixture. The correlation coefficients were used to quantitatively evaluate and interpret IR Scans of job samples. The study focused on 23 most commonly used concrete admixtures by the New Jersey Department of Transportation (NJDOT). They include air-entrainers, accelerators, retarders, water reducers, and other combinations of these admixtures. Their correlation coefficients were established by analyzing a total of 12 scans of each admixture from three different batches supplied by the manufacturer at different time intervals. In order to validate the obtained correlation coefficients and establish a target correlation, job samples were tested and compared to the obtained correlations. The study also evaluated the effects of drying time and using different types of KBr on correlation coefficients.

• 한국축산식품학회지
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• 제29권3호
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• pp.302-309
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• 2009

This study investigated the effects of infrared (IR) radiation combined with air blast thawing on the physical properties of pork. Regardless of air velocity, increasing IR dosage produced an exponential increase in the thawing rate of pork. This rate increased further when air blast velocity was increased. IR treatments showed significantly lower thawing loss than that of 0 Watt treatment, while increasing air velocity significantly increased thawing loss of pork (p<0.05). Increasing both IR power and air velocity tended to decrease the cooking loss of pork. Moreover, increased IR power tended to decrease the water holding capacity and shear force of pork. The shear force changes were not significant (p>0.05). Shear force also increased with increasing air velocity. In addition, the higher the air velocity the higher the shear force of pork. In Commission Internationale de l'Eclairage (CIE) colour determination, control of temperature prevented discolouration from overheating of sample surface. The results suggest that IR dosage combined with air blast has potential in thawed meat quality aspects, and that humidity control could prevent surface drying.

• Journal of the Korean Wood Science and Technology
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• 제47권1호
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• pp.101-109
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• 2019

This paper examines the classification of five coniferous species, including larch (Larix kaempferi), red pine (Pinus densiflora), Korean pine (Pinus koraiensis), cedar (Cryptomeria japonica), and cypress (Chamaecyparis obtusa), using near-infrared (NIR) spectra. Fifty lumber samples were collected for each species. After air-drying the lumber, the NIR spectra (wavelength = 780-2500 nm) were acquired on the wide face of the lumber samples. Soft independent modeling of class analogy (SIMCA) was performed to classify the five species using their NIR spectra. Three types of spectra (raw, standard normal variated, and Savitzky-Golay $2^{nd}$ derivative) were used to compare the classification reliability of the SIMCA models. The SIMCA model based on Savitzky-Golay $2^{nd}$ derivatives preprocessing was determined as the best classification model in this study. The accuracy, minimum precision, and minimum recall of the best model (PCA models using Savitzky-Golay $2^{nd}$ derivative preprocessed spectra) were evaluated as 73.00%, 98.54% (Korean pine), and 67.50% (Korean pine), respectively.

• 한국약용작물학회:학술대회논문집
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• 한국약용작물학회 2011년도 추계학술발표회
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• pp.336-337
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• 2011