• Korean Chemical Engineering Research
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• v.43 no.4
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• pp.511-516
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• 2005

In this work, the crosslinked-chitosan microcapsules containing fragrant oil were prepared by oil-in-water-in-oil (O/W/O) multi-emulsion method. The effects of concentration of fragrant oil and stirring rates on the preparing of the microcapsules were investigated. The diameter and form of the microcapsules were observed by scanning electron microscope (SEM). As a result, the average particle size of microcapsules was decreased with increasing the stirring rate. The formation of chitosan microcapsules was comfirmed by FT-IR. The inclusion of fragrant oil into chitosan microcapsules was determined in the presence of specific peak of fragrant oil, i.e., $1,460cm^{-1}$, $2,960cm^{-1}$. Also, the release behavior or profile of fragrant oil from chitosan microcapsules was examined with UV/vis spectra. Released amounts of fragrant oil were increased with increasing as the content of fragrant oil and decreasing the pH.

• Membrane and Water Treatment
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• v.7 no.3
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• pp.175-191
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• 2016

In this work, oil-in-water emulsions (O/W) were prepared successfully by membrane emulsification with $0.5{\mu}m$ pore size membrane. Sunflower oil was emulsified in aqueous Tween80 solution with a simple crossflow apparatus equipped with ceramic tube membrane. In order to increase the shear-stress near the membrane wall, a helical-shaped reducer was installed within the lumen side of the tube membrane. This method allows the reduction of continuous phase flow and the increase of dispersed phase flux, for cost effective production. Results were compared with the conventional cross-flow membrane emulsification method. Monodisperse O/W emulsions were obtained using tubular membrane with droplet size in the range $3.3-4.6{\mu}m$ corresponded to the membrane pore diameter of $0.5{\mu}m$. The final aim of this study is to obtain O/W emulsions by simple membrane emulsification method without reducer and compare the results obtained by membrane equipped with helix shaped reducer. To indicate the results statistical methods, $3^p$ type full factorial experimental designs were evaluated, using software called STATISTICA. For prediction of the flux, droplet size and PDI a mathematical model was set up which can describe well the dependent variables in the studied range, namely the run of the flux and the mean droplet diameter and the effects of operating parameters. The results suggested that polynomial model is adequate for representation of selected responses.

• Membrane Journal
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• v.27 no.6
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• pp.511-518
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• 2017

The membrane emulsification (ME) is a technology for producing emulsions with narrow size distribution by using the well-defined porous membranes such as the SPG membrane. In this study, the preparation of polycaprolactone (PCL) microcapsules by using the multiple emulsions obtained from membrane emulsification method is studied. After the making of $W_1/O$ single emulsions by sonication method, then $W_1/O/W_2$ multiple emulsions are formed by premix-ME method. The PCL microcapsules impregnated with BSA model drug are prepared by solvent evaporating from $W_1/O/W_2$ multiple emulsions. The effects of various parameters such as the ratio of disperse/continuous phase (D/C ratio), the concentration of PCL, emulsifier and model drug and the transmembrane pressure on the size and distribution of PCL microcapsules are investigated. The uniform PCL microcapsules with about $5{\sim}6{\mu}m$ of mean size and 26% of BSA loading are obtained by the premix membrane emulsification.

• Korean Journal of Food Science and Technology
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• v.22 no.2
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• pp.162-167
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• 1990

10% salted egg yolk containing 12-21% e99 white (RI 42-45) was stored at $-15^{\circ}C\;and\;-25^{\circ}C$. Changes of appearent viscosity and emulsification capacity were measured monthly(1-6 months). Viscosity, oil particle size and emulsion stability of mayonnaise which was prepared with these yolks for each storage time were also tested . In salted e99 yolk, viscosity was increased gradually with increasing the storage time, and further increased in the yolk of less egg white (higher RI), stored at $-25^{\circ}C\;than\;-15^{\circ}C$. Emulsification capacity was decreased gradually with increasing the storage time. In mayonnaise, which was Prepared with these frozen egg folks, oil Particle size became smaller gradually with increasing the storage time of egg folk, and further became smaller in the egg yolks containing low levels of egg white , stored at $-25^{\circ}C\;than\;-15^{\circ}C$. The viscosity of mayonnaise was decreased by about 2 months storage of e99 yolk, and restored thereafter, emulsion stability was decreased by 3-4 months storage of egg yolk and restored slightly thereafter.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.19 no.6
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• pp.147-153
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• 2018

PLGA microcapsule particles encapsulating BSA aqueous solutions were prepared using a water-in-oil-in-water emulsion method. The morphology, particle size, BSA encapsulating efficiency, and in-vitro release test were also studied using the microcapsule particles. In the outer aqueous phase, an emulsifier, e.g., PVA, was replaced with metal salts for surface solidification. Scanning electron microscopy (SEM) showed that the microcapsule particles had smooth surfaces and were between $1{\mu}m$ and $7{\mu}m$ in size. The microcapsule particle morphology was affected directly by the ratio between the polymer solution and inner aqueous solution, and composition of the outer aqueous solution. The factors also partially affected the BSA encapsulation efficiencies and in-vitro release rates. All the microcapsule particles showed an initial burst release through the in-vitro release test. On the other hand, the particles also showed a relatively long release period. Metal salts could be good choices to replace the emulsifier to solidify the microcapsule particle surfaces.

• Food Science of Animal Resources
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• v.40 no.2
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• pp.262-273
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• 2020

This study aimed to investigate the effect of nanoemulsion (NEM) on the physicochemical and sensory characteristics of pork patty to improve texture for elderly members of the population. Hence, we prepared pork patties supplemented with different of liquid materials: water; oil and water; oil, water, and surfactants; and nanoemulsion. The emulsion itself was characterized and the physicochemical properties of the pork patties, including pH, water content, cooking loss, thawing loss, liquid holding capacity, color, and texture, were analyzed. The size of NEM was 165.70±9.32 nm and NEM had high ζ-potential value indicating that it is stable. NEM patties had the lowest cooking and thawing losses, and the highest liquid retention, all of which affected the tenderness of the patties. Color of the patty was also affected by the addition of NEM. The highest lightness and yellowness and the lowest redness were observed (p<0.05). NEM patties had the lowest values for all texture attributes indicating improved tenderness. Our results demonstrate that NEM has positive effects on pork patties and can help to tenderize food products designed for the elderly. With further study, NEM could be a candidate tenderization agent in the meat industry.

• Bulletin of the Korean Chemical Society
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• v.32 no.5
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• pp.1465-1470
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• 2011

In this study, a poly(lactic-co-glycolic acid) (PLGA) microspheres was fabricated using emulsion solvent evaporation technique. During the procedure fabrication, some parameters process have effected on the formation of micro-carriers. The structure and morphology of micro-carriers were evaluated by SEM observation. Beside, heparin incorporated into microspheres was determined using toluidine blue method. Specifically, the effects of some parameters process such as ultrasonic levels, PLGA concentrations and freeze-dry times on the size, structure, porous formation and heparin entrapment of micro-carriers were studied carefully. We found that, the morphology and structure of carriers were influenced by the all above parameters. The diameter of the carriers varied from 20 to 400 ${\mu}M$ depending on experimental conditions. At suitable freeze-dry time, the pores were automatically formation on surface of microspheres with a significantly in the numbers of pore. After heparin incorporated porous PLGA microspheres, it was suggested that the highly heparin incorporated into porous PLGA microspheres could enhance of angiogenesis for tissue regeneration easily.

• YAKHAK HOEJI
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• v.41 no.1
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• pp.30-37
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• 1997

In order to formulate a controlled release system for oral drug delivery, the microcapsules were prepared in w/o emulsion containing cefaclor as a water-soluble model drug by th e method of interfacial polycondensation. Gelatin wis selected as a suitable polymer for interfacial polycondensation. Gelatin solution containing drug was emulsified in an organic phase under mechanical stirring. After emulsification, terephthaloyl chloride was added as cross linking agent, followed by mechanical stirring, washing and drying. Physical characteristics of microcapsules were investigated by optical microscopy, scanning electron microscopy and particle size analysis. Mean particle sizes of gelatin microcapsules were, in the range, of about 20~50 ${\mu}$m. The microcapsules were in good apperance with spherical shapes before washing, but were destroyed partially after washing and drying, even though some microcapsules were still maintained in their shapes. Contents of cefaclor in the microcapsules were calculated by UV spectrophotometry after 3 days extraction with pH 4 carbonate buffer solution. The effects of cross linking time. pH. concentration of cross-linking agent, and temperature on drug release kinetics have been discussed extensively.

• Transactions of the Korean Society of Mechanical Engineers B
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• v.21 no.6
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• pp.747-757
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• 1997

A numerical investigation of the fuel concentration field in a fluidized bed has been carried out for the scale-up of a fluidized bed combustor (FBC). A two-dimensional transient model is developed using the two-phase fluidization, a simple chemical reaction, and lateral solid mixing theories. The uniformity of fuel concentration distributions is controlled by the location and the number of fuel feeders, fluidizing velocities and the bed-heights. While larger bubbles owing to greater fluidizing velocities enhance the fuel-dispersion in the bed, they have adverse effects on fuel combustion and thus result in the increase of fuel concentration, since a greater bubble means a larger bypass which reduces gas-exchange rates between bubble and emulsion phases. Average or maximum values of the bed fuel concentration are utilized as criteria for the scale-up from a pilot/lab-scale to a commercial-size bed.

• Food Science and Biotechnology
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• v.18 no.5
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• pp.1161-1172
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• 2009

Food nanoemulsion systems consisting of water and oleoresin capsicum (OC), polyoxythylene sorbitan esters (Tween 20, 40, 60, and 80), propylene glycol (PG), sucrose monostearate (SM), and their corresponding mixtures were formulated to use as food vehicles. Tween 80 produced OC nanoemulsions with stable dispersions as one-phase systems, and the dertermined emulsification efficiencies clearly distinguished the ability of the various surfactants to emulsify OC. The nanoemulsions were prepared by both ultrasonication and self-assembly, and the nanoemulsion areas were determined using phase diagrams by measuring the sizes of the emulsions. One-phase nanoemulsions were presented, with a multiple cloudy region and phase separation that were dependent on the particle size of the emulsion. The OC nanoemulsions prepared by ultrasonication using systems of OC/Tween 80/water, OC/Tween 80/water+PG, and OC/Tween 80/water+SM, resulted in particle sizes ranging from 15 to 100 nm. Finally, the nanoemulsions maintained their initial sizes during storage, ranging from 65 to 92 nm.