• Korean Journal of Food Science and Technology
• /
• v.40 no.3
• /
• pp.303-310
• /
• 2008

This study was performed to verify the effects of encapsulation against oil oxidation. Thiobarbituric acid (TBA) values of samples were compared during storage at $60^{\circ}C$, indicating that the encapsulated avocado oil had lower TBA values than the free avocado oil. Microcapsules consisting of a whey protein isolate (WPI)-only wall system had slightly improved oxidative stability; however, spray-dried particles containing a high proportion of maltodextrin (MD) clearly offered better protection from oxidation than the other forms of encapsulation. The chlorophyll (Chl) content of the encapsulated avocado oil was higher than that of the free oil sample. When compared to the control, all wall systems protected the change of the chlorophyll content storage. No large differences were observed between the encapsulated powders according to the various wall materials. The color of the encapsulated oil changed from green to yellowish-green, indicating the formation of pheophytin from chlorophyll. The yellowish color of the oil correlated with a reduced total Chl content. In conclusion, encapsulation with spray drying for avocado oil could lead to improved stability during storage with respect to oxidation and the preservation of chlorophyll.

• Korean Journal of Soil Science and Fertilizer
• /
• v.38 no.5
• /
• pp.287-293
• /
• 2005

In this work, to develop soil inoculant which maintains stable viable cells and normalized quality, studies on micro-encapsulation with bacteria and yeast cells were performed by investigating materials and methods for micro-encapsulation as well as variation and stability of encapsulated cells. Preparation of capsule was conducted by application of extrusion system using micro-nozzle and peristaltic pump. K-carragenan and Na-alginate were selected as best carrier for gelation among K-carageenan, Na-alginate, locust bean gum, cellulose acetate phthalate (CAP), chitosan and gelatin tested. Comparing the gels prepared with Bacillus sp. KSIA-9 and carriers of 1.5% concentration, although viable cell of K-carragenan and Na-alginate was six times higher than those of other, Na-alginate was finally selected as carrier for gelation because it is seven times cheaper than K-carragenan. The gel of 1.5% Na-alginate was also observed to have the best morphology with circular hardness polymatrix and highest viable cell. When investigating the stability of encapsulated cells and the stabilizer effect, free cells were almost dead within 30 or 40 days whereas encapsulated cells decreased in 10% after 30 days and 15-30% even after 120 days. As stabilizer for maintaining viable cell, both 1% starch and zeolite appeared to possess the level of 70-80% cell for bacteria and yeast until after 120 days.

• Applied Chemistry for Engineering
• /
• v.3 no.3
• /
• pp.430-439
• /
• 1992

To improve the adhesion of interface and dispersion of glass beads in the composite, HDPE filled with glass brads, we encapsulated the g1ass beads with polymer by phase separation method using complex coacervation in organic solvent. EMAA and EAA were used as the polymeric wall materials. The microencapsulation efficiency and morphology were observed by thermogravimetric analysis and SEM, respectively. And also we investigated the physical and dynamic mechanical properties of the composite as the function of the beads contents and microencapsulation efficiency. Compared with the composite containing non-treated glass beads, the decrease in tensile strengthe of the composites containing the encapsulated glass beads become markedly small, and about 30~40% Increase in tensile modulus was observed. From the results of the dynamic mechanical analysis, it was found that the adhesion of interface and dispersion could be improved upon encapsulation.

• Proceedings of the Korean Society for Food Science of Animal Resources Conference
• /
• 2004.05a
• /
• pp.337-340
• /
• 2004

본 연구는 키토올리고당이 우유에 첨가되었을 때에 색과 점도에 영향을 미치는 것을 방지하기 위하여 키토올리고당을 나노캡슐화하여 우유에 첨가하여 그 변화를 연구하였다. 혈중 콜레스테롤의 저하 기능이 있는 키토올리고당은 우유 첨가 시 원래의 특성을 변형시키나 나노캡슐 첨가시에는 88.08%의 높은 수율을 나타내며 0.5% 첨가시 점도와 색에 유의적 차이가 없는 것으로 나타났다. 또한 키토올리고당 나노캡슐은 온도에 크게 영향 받지 않으며 저장기간이 동안에(증류수 25일, 우유 15일)캡슐의 감소가 크지 않는 것으로 나타났다. 관능 평가시에는 나노캡슐 1.5%의 농도까지 시유와 유의적 차이를 느끼지 못하였다. 실험 결과, 키토올리고당의 우유 적용시 적색화와 점도 저하를 나노캡슐 적용을 통해 해결하고 나노캡슐의 저장에 따른 안정성이 온도에 안정한 물질이라 판단된다. 또한 나노캡슐을 우유에 적용시 관능적으로도 긍정적으로 평가되었다. 결과적으로 키토올리고당의 나노캡슐화는 우유에 적용이 가능하여 이화학적 및 관능적인 면에서 혈중 콜레스테롤 저하 기능성 우유로 가능성을 시사하였다.

• Applied Chemistry for Engineering
• /
• v.35 no.2
• /
• pp.115-121
• /
• 2024

This study analyzed the influence of process variables affecting the thermodynamic equilibrium and fluid dynamics of interfaces such as reverse micelle, salt concentration, interfacial tension, and viscosity of fluids to optimize the microencapsulation process using the W1/O/W2 double emulsion method. The process variable with the greatest impact on encapsulation efficiency was found to be the difference in osmotic pressure between the W1 and W2 phases. It was observed that increasing the salt concentration in the W2 phase or decreasing the ascorbic acid concentration in the W1 phase resulted in higher encapsulation efficiency. Additionally, a larger difference in osmotic pressure led to increased damage to the surface of the microparticles, as confirmed by SEM images. The introduction of reverse micelles, which was anticipated to increase encapsulation efficiency, either had a low contribution or even decreased encapsulation efficiency. The yield of microcapsules was expressed as a universal function, applicable to all process conditions or solution compositions. According to this universal function, no further increase in yield was observed beyond the Ca (capillary number) of approximately 20.

• Proceedings of the Korean Information Science Society Conference
• /
• 1999.10a
• /
• pp.472-474
• /
• 1999

기존 객체지향 기술의 객체는 상태(data) 정보와 행위(behavior) 정보를 캡슐화하여 실세계의 객체를 표현하지만, 메시지가 전달되어야만 반응하는 수동 객체(passive object)이다. 본 논문에서 소개하는 분산 능동 객체 시스템(Distributed Active Object System: DAOS) 방식은 CORBA 기반의 분산 환경에서, 객체의 상태 정보와 행위 정보 뿐 아니라 객체 자신의 제어(control) 부분까지 캡슐화한 능동 객체(active object)를 지원하여 실객체를 더욱 자연스럽게 표현할 수 있다. 여기서, 자신의 제어란 자신의 상태뿐 아니라 인터페이스 변수(interface variable)로 연결된 타 객체의 상태까지 모니터링하고 그 상태 변화에 따라 스스로 행위를 수행하는 것을 말한다. 따라서 DAOS 방식은 프로그램의 메인에서 메시지 전달을 통한 각 분산 객체들의 제어를 기술하지 않고, DAOSMain 클래스에서 인터페이스 변수들을 사용하여 객체들을 구성적으로 조립하여 시스템을 구축한다. 즉, DAOS 방식은 객체 조립성을 지원하여 분산 소프트웨어의 생산성을 향상시키고, 제어까지 캡슐화된 능동 객체를 지원하여 분산 소프트웨어의 생산성을 향상시키고, 제어까지 캡슐화된 능동 객체를 지원하여 컴포넌트의 재사용성을 개선한다.

• Korean Chemical Engineering Research
• /
• v.55 no.3
• /
• pp.313-321
• /
• 2017

We aimed to develop commercialization process of encapsulation which is superior in productivity compared to existing methods by using sodium alginate. Also, in the same process, sodium alginate with chitosan was used to encapsulate lactic acid bacteria with the same process and then the viable cell counts of the two encapsulated lactic acid bacteria were compared. As a test result of the fluidized drying process developed by the present researchers, it was found that the drying time was shortened by 15 to 20 hours compared to the freeze drying method, but the number of viable lactic acid bacteria was about 75% as compared with freeze drying. However, considering the cost and time of drying, it can be confirmed that the commercialization process is possible by the fluidized bed drying method. When the number of viable cells of Ca-alginate capsule and Chitosan-alginate capsule were compared, it was confirmed that there were about $1{\times}10^9$ or more bacteria in the former and about $1{\times}10^3$ in the latter. The lactic acid bacterium capsules prepared by the present technique were stable for 96 hours or more at pH 4.65 and 6.01, but disappeared within 1 hour at pH 7.07 and 8.35. This suggests that the disintegration of lactic acid bacteria can be easily occurred in small and large intestine.

• Proceedings of the Korean Fiber Society Conference
• /
• 2002.04a
• /
• pp.417-420
• /
• 2002

마이크로 캡슐에 관한 연구는 벽 혹은 내부 물질의 성질, 캡슐화의 방법, 내부 구성물질의 내구성과 안정성 그리고, 확산, 투과, 부식, 용해등에 의한 유출현상등을 중심으로 진행되어 왔으며$^{1.2}$ , 1980년대 후반부터 섬유의 열적 성능을 개선하고자 캡슐화된 상전이 물질을 이용한 연구들이 시작 되었다[3-4]. 본 연구에서는 온도 조절 기능을 가지고 온도 감응형 섬유로의 적용을 위하여 상전이 물질(phase change materials: PCMs)을 함유하는 마이크로 캡슐을 제조하여 그 특성을 분석하고자 하였다. (중략)

• Korean Journal of Food Science and Technology
• /
• v.34 no.3
• /
• pp.437-443
• /
• 2002

Using agar and gelatin as wall materials, onion oil was microencapsulated using the extrusion spraying technology. A sensitive methodology was developed for quantitative determination of the microencapsulation yield through ethyl acetate extraction and gas chromatographic analyses. Optimal conditions for the microencapsulation process consisting of the ratio of [core material, Cm] to [wall material, Wm] ($X_1$), temperature of dispersion fluid ($X_2$), detergent concentration in dispersion fluid ($X_3$), and concentration of emulsifier $(X_4)$ were determined using response surface methodology. The regression model equation for the yield of microencapsulation (Y, %) of onion oil could be predicted as $Y\;=\;97.028571-0.775000\;(X_1)-0.746726\;(X_1){\cdot}(X_1)\;-\;1.100000\;(X_3){\cdot}(X_2)$. The optimal conditions for the microencapsulation of the onion oil were determined as the ratio of [core material] to [wall material] of 4.5 : 5.5 (w/w), the temperature of dispersion fluid of $17.1^{\circ}C$ detergent concentration in dispersion fluid of 0.03%, and the concentration of emulsifier of 0.42%. Results revealed the most stable microcapsule of onion oil could be formed with the highest yield of microencapsulation (more than 95%) under optimal conditions.

• Proceedings of the Korean Information Science Society Conference
• /
• 2012.06d
• /
• pp.351-353
• /
• 2012

최근에 XML은 가독성과 확장성이란 장점 때문에 IPTV나 스마트 TV에서 서비스나 콘텐츠 정보 표현 및 검색을 위한 기술로 많이 사용되고 있다. 특히 TV-Anytime에서 정의한 스키마나 전송 프로토콜을 기본 규격으로 채택하고 필요한 기능을 수용하기 위하여 규격을 확장하는 경향을 보이고 있다. 그러한 장점에도 불구하고 XML은 텍스트 기반으로 정보를 표현함으로써 정보의 양이 커진다는 문제가 존재하고 이를 위하여 다양한 인코딩 방식이 제공되고 있다. 그러나 전송과정에서 문서를 독립된 조각으로 단편화하여 블록단위로 캡슐화하는 과정을 거치면서 인코딩 효율이 급격하게 떨어지게 되는 문제가 발생한다. 본 논문에서는 XML 문서를 캡슐화하는 과정에서 단편화를 통해 감소되는 인코딩 효율을 보완할 수 있는 블록 단위의 문자열 테이블 방식을 제안하고 실험을 통한 성능 분석을 제공하였다.