• Biotechnology and Bioprocess Engineering:BBE
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• 제3권1호
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• pp.35-39
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• 1998

An enzymatic process was developed to produce protein hydrolysater form defatted soya protein. Various unit operations were tried, and the effects of pre- and post-treatments on the product characteristics such as degree of hydroylsis (DH), free amino acid content (%FAA) and average molecular weight (MW) were investigated. The use of acid washes showed no difference in %DH. Increasing pH during pre-cooking gave lower %DH. Alkaline cooking made too much insoluble protein, thus the protein yield was too small. A better hydrolysis with more acceptable taste was obtained when the combination of Neutrase/Alcalase/Flavourzyme was used in place of Alcalase/Flavourzyme combination; Untoasted defatted soya was more effective on the proteolysis than toasted one. The MW of the evaporated and spray dried product was higher than that of undried product, due to precipitation of low-solubility components. When ultrafiltration and the product concentration carried out the product separation by reverse osmosis, the solubility and the taste of the product were improved. The difference between enzyme hydrolysate and acid hydrolysate was significant in free amino acid composition, especially in tyrosine, phenylalanine, glutamine and asparagine.

• 한국식품영양과학회지
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• 제46권8호
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• pp.979-985
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• 2017

본 연구는 유산균에 의한 gamma aminobutyric acid(GABA)의 생산 및 쌀겨 추출물을 이용한 최적 배지의 제조를 목표로 하고 electrostatic spray는 곡물에 GABA 함량을 증진시키기 위해 사용하였다. 분리한 Lactobacillus brevis CFM11을 MRS 배지를 이용하여 최적 조건($37^{\circ}C$, 24시간, pH 6.5)에서 배양시킨 결과, $600.12{\mu}g/mL$의 GABA 생성량을 나타냈고 0.8% MSG를 함유한 MRS 배지에서 배양시켰을 때 $2,002.93{\mu}g/mL$의 GABA 생성량을 나타냈다. 미강 추출물 배지에 MSG 0.4%, sucrose 2%, skim milk 1%, magnesium sulfate 0.2%를 첨가했을 때 GABA 생산량은 $585.80{\mu}g/mL$로 나타났다. 최적화 배지에 L. brevis CFM11을 배양시켜 얻은 GABA를 쌀 표면에 electrostatic spray 처리 후 GABA량은 $228.10{\mu}g/g$으로 나타난 반면, 아무것도 처리하지 않은 곡류에서의 GABA량은 $32.23{\mu}g/g$이었다. 이러한 결과로 보아 미강 추출물은 GABA 생산을 위한 MRS 배지의 대체물로서 산업적인 가치를 증가시킬 수 있을 것으로 판단된다.

• 자원리싸이클링
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• 제9권5호
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• pp.22-27
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• 2000

철강산업 냉연공장에서 산세공정중 발생하는 산화철은 대부분 전자재료용과 안료용 원료로 사용되고 있다. 특히 산화철중에는 여러 불순물이 포함되어 있는데 최근에는 염소성분 저감을 통한 고품질화가 요구되고 있다. 본 연구에서는 실제로 냉연공장 산화수설비에서 배소로의 조업조건을 변경하며 산화철종 염소성분 제거실험을 하였으며, 산화수설비 배소로 후단에 탈염소장치를 설치하고 산화철의 탈염소 현장실험을 실시하였다. 실험결과 산화수설비 배소로의 현장 조업 범위내에서 산화철중 염소성분은 최대 1.100ppm으로 저감 가능 하였으며, 배소로에 부착한 탈염소 실험장치에서는 최대 360ppm 으로 저감 가능하였다.

• 한국정보디스플레이학회:학술대회논문집
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• 한국정보디스플레이학회 2002년도 International Meeting on Information Display
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• pp.253-256
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• 2002

$Gd_2O_3$:Eu phosphor particles were prepared by largescale ultrasonic spray pyrolysis process. The morphological control of $Gd_2O_3$:Eu particles in spray pyrolysis was performed by adding polymeric precursors into spray solution containing nitrate salts. The effect of composition and amount of polymeric precursors on the morphology, crystallinity, and photoluminescence characteristics of $Gd_2O_3$:Eu particles was investigated. The influence of chain length of PEG on the morphology and photoluminescence intensity was investigated. $Gd_2O_3$:Eu particles prepared from aqueous solution containing no polymeric precursors had a hollow structure and rough surfaces after annealing process. The phosphor particles prepared from solution containing 0.1M CA and 0.lM PEG with high molecular weight as 1,500 had a spherical and filled morphology and the highest photoluminescence intensity, which was 48% higher than that of the $Y_2O_3$:Eu commercial product.

• 한국축산식품학회지
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• 제21권3호
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• pp.265-271
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• 2001

We investigated changes of immunoglobulin G (IgG) concentrations by heating and drying condition. Also it is performed to group for commercial product by promoting of IgG preservation and reducing of protein denaturation. The result was that content of IgG in colostrum was higher than normal milk. Especially, IgG content of colostrum within 12 hrs after parturition was over 44.67mg/ml and it is 60 times of normal milk. IgG contents was reduced rapidly according as passage of the time. IgG content of the sample heating at 30min at 65$^{\circ}C$ was still a little higher that heating for 10sec at 72$^{\circ}C$. IgG denaturation of heat treatment at 100$^{\circ}C$ for 10sec was lower than at 85$^{\circ}C$ for 30min. We investigated the changes of IgG concentrations of kinds of market milk different with heating processing. This result showed that IgG denaturation ratio by ultra high temperature pasteurization (UHT) was higher than long time low temperature pasteurization (LTLT). On the other hands, IgG content by spray drying was 14.5mg/g and freezing drying was 10.8mg/g. It showed that denaturation of protein content by freezing drying was more than spray drying.

• 한국재료학회지
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• 제18권3호
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• pp.137-142
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• 2008

Blue-emitting BAM:Eu phosphor powders were formed by post-treatment of precursor powders with hollow or dense morphologies. The morphologies of the precursor powders obtained by spray pyrolysis were controlled by changing the preparation conditions and by changing the type of spray solution. The effects of the morphologies of the precursor powders on the characteristics of the BAM : Eu phosphor powders reacted with $AlF_3$ flux were investigated. Precursor powders with a spherical shape and a hollow morphology produced BAM : Eu phosphor powders with a plate-like morphology, a fine size and a narrow size distribution. On the other hand, precursor powders with a spherical shape and dense morphology produced BAM : Eu phosphor powders with a plate-like morphology and a large size. $AlF_3$ flux improved the photoluminescence intensities of the BAM : Eu phosphor powders. The photoluminescence intensity of the fine-sized BAM : Eu phosphor powders with a plate-like morphology was 90% of the commercial product under vacuum ultraviolet conditions.

• 한국분말재료학회지
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• 제29권6호
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• pp.499-504
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• 2022

The objective of this study is to assess the impact of spray drying conditions on medium-chain triglyceride (MCT) loading, solubility, and release of an MCT-loaded solid self-emulsifying system in a water-insoluble oily substance. MCT-loaded solid self-emulsifying systems are prepared by spray drying with SDS and calcium silicate. The effects of inlet temperature (60, 80, or 100℃) and feed solution composition (0, 10, 50, 90, or 100% ethanol) on physicochemical properties of MCT-loaded solid self-emulsifying systems are studied. The inlet temperature significantly affects the water solubility of MCT. Moreover, the feed solution composition significantly affects water solubility, release rate, and MCT loading. The MCT-loaded solid self-emulsifying system obtained at 60℃ using 90% ethanol feed solution shows the best physicochemical properties among the synthesized products and exhibits better water solubility (4.43 ± 0.44 vs. 0 ㎍/mL) and release (94.4 ± 1.6 vs. 32.8 ± 7.4%, 60 min) than a commercial product. Furthermore, the MCT-loaded solid self-emulsifying system shows an excellent emulsion droplet size (approximately 230 nm).

• 한국콘크리트학회:학술대회논문집
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• 한국콘크리트학회 2006년도 추계 학술발표회 논문집
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• pp.665-668
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• 2006

Concrete secondary product that use cement is increasing application from reason of shortening etc.. of construction period in construction site. Manufacture method of construction of this concrete secondary product there is hot-check method, direct spray method, press method, extrusion molding method etc.. Also, I am using reinforcement boating certainly in this process. In most case, We have used asbestos by reinforcement fiber until early 90s but use from human body hurtfulness controversy is felt constraint. Therefore, application of principal parts fiber is increasing. But, to replace asbestos, because must satisfy all lubricating ability, productivity etc.. class, it is the very difficult matter to replace asbestos. In this study, I wished to do Test about asbestos principal parts possibility at extrusion process to charge shape or form making test piece because mixs polypropylene fiber etc. by plan that replace asbestos in cement extrusion molding product and measures bending strength and elasticity.

• 한국식품조리과학회지
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• 제27권1호
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• pp.75-84
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• 2011

The aim of this study was to develop a convenient brown sauce product with long shelf life that has similar taste and quality characteristics with sauce used in restaurants. Response surface analysis was carried out to optimize brown sauce. Extracted brown sauce powder was subjected to hot air drying, infrared drying, freeze drying, and spray drying to determine the appropriate drying method for brown sauce manufacturing. The optimum extraction conditions were set by superimposing and reading each reaction surface that satisfied all of the sensory characteristics such as color, smell, taste, concentration, and overall preference level in order to set the optimum conditions for brown sauce production. The optimum extraction conditions for brown sauce were determined to be heating time 30 min, gelatin addition quantity 9.00%, and tomato paste addition quantity 11.25%. Reliability test showed a similar value to the predicted scope when compared to the experimental value obtained under the same conditions as the predicted value according to RSM (response surface methodology), enabling verification of the derived regression formula. Product powder of ideal brown sauce by heating, infrared radiation, freezing, and spray drying and investigate result for functional tests of color, flavor, taste, viscosity, overall acceptability and show highly acceptability on powder by infrared rays and freeze-drying methods. Especially, infrared radiation method resulted in favorable color and flavor values while freeze-drying method produced good taste and viscosity values and high overall acceptability. Therefore, infrared radiation drying method and freeze-drying method to product powder.

• International Journal of Air-Conditioning and Refrigeration
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• 제6권
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• pp.45-55
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• 1998

A theoretical and experimental study is performed to investigate the characteristics of ice slurry product. By diffusion-controlled evaporation model the possibility of ice slurry is theoretically anticipated. The water vapor evaporated from the surface of droplets is extracted continuously from the chamber by a vacuum pump. The droplet diameter is measured by silicon immersion method. The ice slurry is obtained by spraying droplets of ethylene glycol aqueous solution in the chamber where pressure is maintained under the triple point of water. The droplet with the diameter of 300 $\mu\textrm{m}$and the initial temperature of 2$0^{\circ}C$ was changed into ice particle within the chamber of 1.33m in height.