• Proceedings of the Korean Powder Metallurgy Institute Conference
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• 2003.04a
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• pp.54-55
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• 2003

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

• Proceedings of the SAREK Conference
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• 2008.06a
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• pp.1321-1326
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• 2008

A study on the heat and mass transfer for the drying time in spray freezing drying process was experimentally presented in this paper. A spray freezing dryer for the production of an inhalable powder medicine is developed and an albumin solution as protein specimen is adopted. The freeze-drying for the albumin solution is tested in three different height of the particles piled up in a tray such as 2 mm, 5 mm, 7 mm, and the drying time is estimated as 10 h, 15 h, 22 h. From this results, the correlation is suggested and the drying time with various height of the particles piled up in a tray can be estimated. The assessment on the drying time is conducted thought a microbalance and the rate of water content is measured. The results based on temperature and weight are compared. The difference of the results happens due to the heat transfer from the lateral side of the vial. It is thought that the better estimation in drying time can be predicted by considering the heat transfer effect.

• The Korean Journal of Food And Nutrition
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• v.17 no.2
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• pp.206-211
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• 2004

It is very important to minimize the acid value of oil in the oil and fat industry, because acid value of oil products are a indicator quality. This study was performed to investigate change of moisture content, acid value and free fatty acid content by drying condition such as drying method, temperature and drying time on steamed duck egg york. Also, change of fatty acid composition by acid value. The acid values, moisture contents and free fatty acid contents were showed comparatively lower value by spray drying and freeze drying than by steam drying. but difference that keep in mind between each drying method was not looked. Whereas moisture content, acid value and free fatty acid content of effect of drying temperature reaches in lowest value. also, did not show change until dry 12hours reaching to lowest value by 3.1, 3.0％ and 0.98％ after dry 9hours both moisture content, acid value and free fatty acid content. Also, acid value increase, free fatty acid was increased, where unsaturated fatty acid showed that decrease rapidly.

• Journal of the korean Society of Automotive Engineers
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• v.5 no.4
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• pp.10-16
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• 1983

액체의 미립화는 기계산업분야 뿐만 아니라, 농약살포, 화학 공학의 분무건조, 반응의 촉진, 분 체제조, 식품공업 등 폭넓게 이용되며 또한 각분야에서 그 필요성이 강조되고 있다. 특히 기계 산업분야에서는 액체연료의 분무연소(boiler, gas turbine, 자동차용engine등) 원자로 노심의 spray cooling, spray drying, spray painting 등 그 이용도는 날로 증가되는 추세에 있다. 액체를 미 립화하는 이유는 각각의 분야나 사용하는 목적에 따라 다르지만, 대별하면 다음과 같다. (1) 액체의 단위 체적당 표면적을 증대시키기 위하여 (2) 직경이 작은 입자의 필요성 (3) 균일한 입경의 액적군을 얻기 위하여 등을 들 수 있다. 액체의 미립화에 대한 요구는 산업의 발당, 대기오염, 생energy 등의 문제가 중요시됨에 따라 다양화되고 있다. 따라서 응용면에서는 atomizer의 성능개선과 설계법, 새로운 미립화방법, 상업에의 분무이용기술, 분무계측법 등의 개발이 필요하게 된다. 액체미립화에서 취급하는 사항은 그 내용에 따라 다음과 같이 분류된다. (1) 액체의 미립화기구 : 기액계면의 불안정성과 분열기구에 관한 것으로, 액체형상으로써 액주, 액막 및 액적으로 나눌 수 있다. (2) 액체의 미립화 방법과 특성 : energy의 종유와 부가방식에 따랄 나누어진다. (3) 합체, 분산, 증발 등 분무의 운동이나 열적거동 (4) 분무입경이나 운동의 계측법과 특성도시 (5) 액체미립화의 각종응용 본보에서는 상기의 각 항목중, 특히 액체의 미립화방법과 분무특성에 대해서만 말하기로 한다.

• Journal of Energy Engineering
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• v.23 no.2
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• pp.1-6
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• 2014

Upgrading technology has been studied for efficient utilization of low rank coal. Spray coating of heavy oil was applied on the upgrading process in order to stabilize low rank coal against spontaneous combustion. Low rank coal, which contains more than 30wt% of moisture, was upgraded to high calorific coal and stabilized by spray coating of heavy oil. It was identified that spray coating of heavy oil after drying coal is the optimum procedure of upgrading low rank coal. The experimental results show that more than 2wt% of heavy oil should be adsorbed on the coal in order to stabilize sufficiently for spontaneous combustion.

• Food Science and Preservation
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• v.9 no.2
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• pp.194-199
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• 2002

This study was conducted to develop processing method for vinegar powder from natural vinegar for encapsulation applications. To optimize the spray drying process, experiment was designed by central composition method to find optimal conditions for manufacturing vinegar powder. The acidity, water absorption, solid content and heat stability of vinegar powder were selected as response variables. The optimal concentration of inclusion complex which was made with vinegar and ${\beta}$-cyclodextrin was determined on 30。bx. On increasing the concentration of ${\beta}$-cyclodextrin as a wall material, the quality of the vinegar was decreased. The optimum conditions of spray drying process for manufacturing vinegar powder were 188∼192$^{\circ}C$ and 500∼600 Lh$\^$ -1/ as inlet temperature and flow rate, respectively.

• Food Science and Preservation
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• v.22 no.5
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• pp.683-689
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• 2015

Response surface methodology (RSM) is a statistical procedure frequently used for optimization studies. The purpose of this study was to determine the optimal spray drying condition for manufacturing Sikhye powder using RSM. Independent variables included the additive contents of maltodextrin (MD), inlet temperature, and velocity of sample feed velocity. The dependent variables were water uptake (g), solubility (%) and particle size (${\mu}m$). Regression models describing the changes of water uptake (g), solubility (%) and particle size (${\mu}m$) with respect to the independent variables were statistically significant with coefficients of determination, $R^2$, greater than 0.9. The results indicated that the inlet temperature of the spray dryer was the most important independent variable that affected the water uptake (g), while the additive content of MD and the sample feed velocity had maximum effects on the solubility (%) and particle size (${\mu}m$) of the Sikhye powder, respectively. The optimum final product was expected to have the lowest possible water uptake (g) and particle size (${\mu}m$) but the highest possible solubility (%). In conclusion, the best spray drying conditions were as follows: additive MD content, 22%; inlet temperature, $140^{\circ}C$ ; and spray dryer sample feed velocity, 51 mL/min.

• Food Science and Preservation
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• v.13 no.1
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• pp.24-29
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• 2006

This study was carried out to promote aspects of preservation and convenience of red pepper paste (r.p.p.). Sample was prepared with spray drying (s.d), vacuum drying (v.d) and freeze drying (f.d) methods. The prepared powdered samples were stored for 90 days at $35^{\circ}C$ in seal condition. After powdered samples were hydrated, the samples were used for analysis such as a sensory test, texture, color and changes of component According to sensory test, quality of dried red pepper paste were better in order to f.d.r.p.p. < s.d.r.p.p. < v.d.r.p.p. Changes of pH, reducing sugar, amino nitrogen and NaCl of dried r.p.p. were not observed compared to control but viscosity decreased by about $15\%$ During the storage, acidity decreased by about $15\%$ and reducing sugar, amino nitrogen and ethanol decreased slightly. Hunter L, a and b values decreased from 24.8-27.3 to 23.6-24.4, from 10.8-12.0 to 8.3-9.3 and from 7.1-7.9 to 4.4-5.5, respectively.

• Korean Journal of Food Science and Technology
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• v.38 no.1
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• pp.52-58
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• 2006

Characteristics of dough added with up to 4.0% takju powder and resultant bread were studied. Doughs added with takju power spray-dried after fermentation with starter (SDWS) and takju power spray-dried after fermentation without starter (SDOS) showed higher pH decreases than those added with takju power freeze-dried after fermentation with starter (FDWS) and takju power freeze-dried after fermentation without starter (FDOS) even after 1st fermentation. After 1st fermentation, volume of dough added with 1-4% SDWS was high, with 1% SDWS showing highest value of 23.6 mL. Volume of bread added with SDOS showed highest value. At 1-2% SDWS and SDOS addition, doughs showed highest specific volume values, which decreased at higher than 3% addition, while specific volume increased with increasing FDWS and FDOW contents. L values of SDOS- and FDOS-added doughs decreased gradually with increasing SDOS and FDOS contents compared to SDWS and FDWS addition. In loaf bread added with takju powder less than 2%, loaf bread added with spray-dried takju powder had higher appearance, color, texture, taste, and overall acceptability values compared to those added with freeze-dried takju. Although not significantly, loaf bread added with 1% SDWS showed slightly higher values in appearance, color, yeastiness, texture, taste, and overall acceptability, and showed higher flour odor acceptability than non-added loaf bread. These results indicate addition of takju powder improves flavor of bread.