• Food Science of Animal Resources
• /
• v.34 no.5
• /
• pp.576-581
• /
• 2014

Sodium chloride is an important ingredient added to most of foods which contributes to flavor enhancement and food preservation but excess intake of sodium chloride may also cause various diseases such as heart diseases, osteoporosis and so on. Therefore, this study was carried out to investigate the effect of monosodium glutamate (MSG) as a salty flavor enhancer on the quality and sensorial properties of the NaCl/MSG complex and actual food system. For characterizing the spray-dried NaCl/MSG complex, surface dimension, morphology, rheology, and saltiness intensity were estimated by increasing MSG (0-2.0%) levels at a fixed NaCl concentration (2.0%). MSG levels had no effect of the characteristics of the NaCl/MSG complex, although the addition of MSG increased the surface dimension of the NaCl/MSG complex significantly (p<0.05). Furthermore, the effect of MSG on enhancing the salty flavor was not observed in the solution of the NaCl/MSG complex. In the case of an actual food system, model meat products (pork patties) were prepared by replacing NaCl with MSG. MSG enhanced the salty flavor, thereby increasing overall acceptability of pork patties. Replacement of NaCl with MSG (<1.0%) did not result in negative sensorial properties of pork patties, although quality deterioration such as high cooking loss was found. Nevertheless, MSG had a potential application in meat product formulation as a salty flavor enhancer or a partial NaCl replacer when meat products were supplemented with binding agents.

• Food Science of Animal Resources
• /
• v.38 no.5
• /
• pp.866-877
• /
• 2018

Cheese emulsion is an intermediate product for the production of cheese powder and needs to be stable, homogeneous and pumpable characteristics to convey to the spray drier. This study was conducted to evaluate the effects of fat reduction and emulsifying salt (ES) amount in cheese emulsion systems on the physicochemical characteristics. Reduced-fat (RF) and full-fat (FF) white-brined cheese emulsions were produced with different dry matters (DM; 15%-25% excluding ES) and ES concentrations (0%-3% based on cheese weight). Stable cheese emulsion was obtained at lower DM in RF cheese emulsion than that of FF cheese emulsion. Reduction in the amount of ES resulted in instability of both emulsions. Apparent viscosity with pseudoplastic flow behavior significantly increased with the decrease of fat content in stable cheese emulsions. Microstructure of emulsions appeared to be related to the fat content, stability and degree of emulsification. Reduction of fat content caused to get less lightness and more greenness in color, whereas yellowness was significantly decreased by increase in the amount of ES. In conclusion, fat reduction resulted in higher viscosities of cheese emulsion due to inducing the increment of protein, and the addition amount of ES considered as very important factor to produce stable cheese emulsion without protein precipitation or cream separation. Therefore, for preparation of RF cheese emulsion using a variety of white-brined cheese, lower amounts of DM would be suggested in this study to obtain homogenous droplets in the atomizing process of spray drying.

• Applied Biological Chemistry
• /
• v.36 no.6
• /
• pp.416-423
• /
• 1993

Milk powders were made by several drying methods and raw materials, and rheological properties of milk powders were investigated by an Instron Universial Testing Machine. The results obtained are summarised as follows. Bulk density of the drum dried whole milk powder was $0.382\;g/cm^3$ and was higher than that of other milk powders. The Hausner ratio, angle of repose and compressibility of the spray dried skim milk powder were 1.127, $32.5^{\circ}$ and 0.029 respectively. This result indicated that skim milk powder showed free flowing characterristics. The compressibility of the drum dried whole milk powder was decreased by the decrease of moisture content. Compressibility of the milk granule was 0.056 and was lower than that of milk powder. The spray dried milk powder of a grobular shape had higher solidity than the freeze or drum dried milk powder. The drum dried milk powder particles consist of irregular shape.

• Asian-Australasian Journal of Animal Sciences
• /
• v.18 no.3
• /
• pp.433-438
• /
• 2005

This investigation was undertaken in order to elicit the relationship between the extent of ultrafiltration processing of whey and its effect on composition and yield of resultant whey protein concentrate (WPC). Cheddar cheese whey was fractionated through ultrafiltration to an extent of 70, 80, 90, 95, 97.5% and 97.5% volume reduction followed by I stage and II stage diafiltration. After each level of ultrafiltration, the composition of WPC was monitored. Similarly, the initial whey was adjusted to 3.0, 6.2 and 7.0 pH levels and ultrafiltration was carried out to elicit the effect of pH of ultrafiltration on the composition. Further, initial whey was adjusted to different levels of whey protein content ranging from 0.5 to 1.0 per cent and subjected to ultrafiltration to different levels. The various range of retentate obtained were further condensed and spray dried in order to assess the yield of WPC per unit volume of whey used and the quantity of whey required to produce unit weight of product. With the progress of ultrafiltration, there was a progressive increase in protein content and decrease in lactose and ash content. The regression study led to good relationships with $R^2$ values of more than 0.95 between the extents of permeate removed and the resultant changes in composition of each of the constituents. Whey processed at pH 3.0 had significantly a very low ash content and high protein content as compared to processing at 6.2 and 7.0. The yield of WPC per unit volume of whey varied significantly with the initial protein content. Higher initial protein content led to higher yield of all ranges of WPC and the quantity of whey required per unit weight of spray dried WPC significantly reduced. Regression equations establishing the relationship between initial protein content of whey and the yield of various types of WPC have been derived with very high $R^2$ values of 0.99. This study revealed that, the yield and composition of whey can be monitored strictly by controlling the processing parameters and WPC can be produced depending on the food formulation requirement.

• Food Science of Animal Resources
• /
• v.30 no.4
• /
• pp.661-668
• /
• 2010

This study was carried out to optimize microencapsulation conditions for Inonotus obliquus extract powder with mediumchain triacylglycerol (MCT) using response surface methodology (RSM), and to determine the possibility of adding encapsulated I. obliquus extract to milk toward improving the functionality of milk. and to investigate the effects of added encapsulated I. obliquus extract on the physicochemical and sensory properties of the product. The microencapsulation efficiency of I. obliquus extract powder was investigated with respect to three variables (ratios of core material to coating material, amounts of water added, and spray pressure) in RSM. The optimal conditions for microencapsulation of I. obliquus extract powder were obtained from the ratio of core material to coating material (2.92:10) and the amount of water added (0.5 mL); the spray pressure had an insignificant effect on the microencapsulation (p<0.05). Adding encapsulated I. obliquus extract into milk did not significantly affect either color (L, a and b values) or thiobarbituric acid (TBA) values. Sensory test revealed that there were significant improvements in brownish, herb flavor, and bitterness scores for encapsulated I. obliquus extract-added milk as compared with those for uncapsulated I. obliquus extract-added milk. Based on the data obtained from the present study, it is concluded that microcapsules of I. obliquus extract powder could be applicable to milk without remarkably adverse effects on physicochemical and sensory properties

• Asia-Pacific Journal of Business
• /
• v.6 no.2
• /
• pp.19-33
• /
• 2015

Studies focusing on the constantly changing buying behavior and product preferences of a booming teen market are rare and this is particularly true in the Philippines. To address this gap in the literature, this study focused on the supermarket brands of cologne preferred by teens in the Philippines such as Lewis & Pearl (L&P), Johnson's Baby Cologne, Juicy, Bench, Ellips, Fiona, Bambini and Baby Flo which are manufactured by various competing companies. Essentially, this study presented and described the profile and buying behavior of cologne users and non-cologne users and determined whether preferential differences existed between these brands. The respondents consisted of 473 teens all over the Philippines stratified in terms of general location via the three major groups of islands in the Philippines: Luzon, Visayas and Mindanao. Respondents came from selected schools in Quezon City in Metro Manila, Sariaya in Quezon Province, Cebu City, and Digos City to represent the Greater Metro Manila Area, Luzon, Visayas and Mindanao, respectively. Findings showed that almost all of the respondents used cologne at varying degrees. In general, teens use several scents and brands of cologne and continually shift from one scent/brand to another scent/brand. This made it difficult for any company to capture loyal consumers. The most popular brands used by teenagers were Bench (61.7%), Lewis and Pearl (59%), Juicy (42%), Afficionado (32%), Fiona (19.3%), Penshoppe (18%), Bambini (12.6%), Ellips (11.3%) and Zen Zest (7.5%). Fragrance or scent is the top priority of teenagers in choosing a cologne brand, followed by brand name, affordability, bottle design and endorser. The spray bottle type of colognes is preferred even if cologne spray bottles are priced higher than the splash cologne bottle type. Managerial implications of these findings for market players, marketing scholars and prospective investors are presented.

• Journal of Powder Materials
• /
• v.20 no.3
• /
• pp.197-202
• /
• 2013

A novel route to prepare Nd-Fe-B magnetic particles by utilizing both spray drying and reduction/diffusion processes was investigated in this study. Precursors were prepared by spray drying method using the aqueous solutions containing Nd salt, Fe salt and boric acid with stoichiometric ratios. Precursor particles could be obtained with various sizes from 2 to $10{\mu}m$ by controlling concentrations of the solutions and the average size of $2{\mu}m$ of precursors were selected for further steps. After heat treatment of precursors in air, Nd and Fe oxides were formed through desalting procedure, followed by reduction processes in Hydrogen ($H_2$) atmosphere and with Calcium (Ca) granules in Argon (Ar) successively. Moreover, diffusion between Nd and Fe occurred during Ca reduction and $Nd_2Fe_{14}B$ particles were formed. With Ca amount added to particles after $H_2$ reduction, intrinsic coercivity was changed from 1 to 10 kOe. In order to remove and leach CaO and residual Ca, de-ionized water and dilute acid were used. Acidic solutions were more effective to eliminate impurities, but Fe and Nd were dissolved out from the particles. Finally, $Nd_2Fe_{14}B$ magnetic particles were synthesized after washing in de-ionized water with a mean size of $2{\mu}m$ and their maximum energy product showed 9.23 MGOe.

• Journal of the Society of Cosmetic Scientists of Korea
• /
• v.42 no.1
• /
• pp.1-7
• /
• 2016

Highly porous polymethyl methacrylate (PMMA) microspheres impregnated by $TiO_2$ powder were prepared by spray drying method. The particle size and the porosity were controlled by optimizing the co-solvent ratio and the polymer concentration. $TiO_2$ powder was impregnated into the microspheres upto 74.6 wt% content based on the weight of the resultant $PMMA/TiO_2$ microspheres. SEM images showed that $TiO_2$ powder was well distributed throughout the inside of the microsphere. EDX mapping showed that the Ti signal was well detected from every part of the microspheres, which was the evidence of the formation of the $PMMA/TiO_2$ composite. Hg porosimetry result showed that the porosity was found to be over 50% regardless of the $TiO_2$ contents. The final product was found to have high oil-absorbing capacity and great hiding power, both of which are key properties in designing the microsphere materials for make-up cosmetics application.

• Journal of the Korea Academia-Industrial cooperation Society
• /
• v.21 no.10
• /
• pp.206-211
• /
• 2020

Tungsten alloys are used widely in general industrial fields, but they are difficult to cast, so products are manufactured using powder metallurgy. In this study, a mixed powder of tungsten, nickel, and iron homogenized using a ball mill was added to pure water as a solvent, and PVA as a binder was added to prepare a spray drying mixture. The mixed liquid was prepared using a spraying machine. A study was carried out to produce a granular powder that can reduce the variations between products during the molding and sintering process of the powder metallurgy method. A preliminary experiment was conducted to confirm the influence of the variables in the granulation process. Through the preliminary test results, this experiment was performed with the volume of solvent of the spray drying the mixture as an independent variable, and granular powder having a mean particle size similar to that of the existing mass-production conditions and an increased apparent density was prepared. In addition, a pilot test was conducted for the molding and sintering process. The improved granular powder reduced the characteristic variation (weight variation) of the mass-produced product.

• Korean Journal of Food Science and Technology
• /
• v.42 no.1
• /
• pp.39-44
• /
• 2010

The process of the preparation of branched-chain amino acid (BCAA)-enriched hydrolysates from corn gluten was optimized through the parameters of pre-treatment (heating and cellulosic hydrolysis), hydrolysis method (acid, protease, and microbe plus protease), concentration, and spray drying condition. The protein yield of corn gluten was increased by heating and cellulase treatments. Among three different hydrolysis methods, the combined use of microbes and protease was the most effective in terms of free amino acid (FAA) and BCAA content of the corn gluten hydrolysates. In addition, the FAA and BCAA content in the hydrolysates prepared by microbial and enzymatic combined treatment were improved by a concentration process. Spray drying conditions for the preparation of the powder from the hydrolyzed reactant were an inlet temperature of $185^{\circ}C$, outlet temperature of $80^{\circ}C$, and the use of maltodextrin as an anticaking agent. Thus, this study established an economical process for preparation of value-added hydrolysates of excellent productivity and quality, in terms of high BCAA content and product stability.