• 청정기술
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• 제12권4호
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• pp.232-237
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• 2006

본 연구에서는 분무건조법으로 유동층용 아연계 탈황제를 제조하는 과정에서, 슬러리의 pH와 점도가 성형된 탈황제의 내마모성에 미치는 영향이 조사되었다. 아연계 탈황제의 내마모성을 개선하기 위하여 무기성 결합제로 알루미나 졸이 사용되었으며 슬러리에 들어있는 무기 결합제의 효과적인 분산을 위하여 슬러리의 pH가 조절되었다. 슬러리의 pH가 높아 알칼리성인 경우 알루미나 졸이 겔 상태로 변하여 슬러리의 점도가 높아지며 성형된 탈황제의 내마모성이 저하 되었다. 본 연구의 실험결과, 슬러리의 pH가 6으로 조절되어 성형된 탈황제가 가장 좋은 내마모성을 나타내었다. 또한 슬러리의 점도에 따라 성형된 탈황제의 밀도와 표면적 그리고 기공도가 달라졌으며, 이로부터 탈황제의 마모 특성이 결정됨을 알 수 있었다. 성형된 탈황제의 내마모성은 밀도가 높고, 표면적과 기공도가 낮을수록 높아지는 것으로 나타났으며, 최적 점도범위는 약 400-550 cP 정도였다.

• Journal of Dairy Science and Biotechnology
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• 제24권1호
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• pp.53-63
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• 2006

Nano and micro capsulation (NM capsulation) involve the incorporation for nanofood materials, enzymes, cells or other materials in small capsules. Since Kim D. M. (2001) showed that a new type of food called firstly the name of nanofood, which means nanotechnology for food, and the encapsulated materials can be protected from moisture, heat or other extreme conditions, thus enhancing their stability and maintaining viability applications for this nanofood technique have increased in the food. NM capsules for nanofood is also utilized to mask odours or tastes. Various techniques are employed to form the capsules, including spray drying, spray chilling or spray cooling, extrusion coating, fluidized bed coating, liposome entrapment, coacervation, inclusion complexation, centrifugal extrusion and rotational suspension separation. Each of these techniques is discussed in this review. A wide variety of nanofood is NM capsulated - flavouring agents, acids, bases, artificial sweeteners, colourants, preservatives, leavening agents, antioxidants, agents with undesirable flavours, odours and nutrients, among others. The use of NM capsulation for sweeteners such as aspartame and flavors in chewing gum is well known. Fats, starches, dextrins, alginates, protein and lipid materials can be employed as encapsulating materials. Various methods exist to release the ingredients from the capsules. Release can be site-specific, stage-specific or signaled by changes in pH, temperature, irradiation or osmotic shock. NM capsulation for the nanofood, the most common method is by solvent-activated release. The addition of water to dry beverages or cake mixes is an example. Liposomes have been applied in cheese-making, and its use in the preparation of nanofood emulsions such as spreads, margarine and mayonnaise is a developing area. Most recent developments include the NM capsulation for nanofood in the areas of controlled release, carrier materials, preparation methods and sweetener immobilization. New markets are being developed and current research is underway to reduce the high production costs and lack of food-grade materials.

• Journal of Dairy Science and Biotechnology
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• 제37권4호
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• pp.213-222
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• 2019

Milk and dairy products are the high value foods for the elderly population. In particular, fermented milk is the best source of calcium for people in the specific age group of over 79 years. It provides a good source of protein. Regular exercise and active lifestyle are recommended to slow down the muscle loss. However, exercising without proper nutrient intake is simply not sufficient at this age. Milk and dairy products provide the iron and protein content required for effective exercise-assisted growth. Milk nutrients have the advantage of being produced in various food forms, such as liquid, semi-solid, and powder types. Fat-soluble vitamins such as retinol and vitamin K can be encapsulated using various technologies for milk and dairy products. Using the encapsulation method, spray drying and fluidized-bed coating have been used for adding the micro-nutrients to the food. Microencapsulation technology is being applied in case of the fermented dairy products too. In particular, various wall materials are being developed to enhance the viability of probiotics. In the near future, advanced high-efficiency technologies that can effectively nourish the dairy products with nutrients will be developed to produce targeted high-nutrition value food for the elderly.

• 한국균학회소식:학술대회논문집
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• 한국균학회 2018년도 춘계학술대회 및 임시총회
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• pp.41-41
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• 2018

There has been an impetus in the development of biocontrol agents (BCAs) with the removal of a number of chemical compounds in the market, especially in the European Union. This has been a major driver in the development of Integrated Pest Management systems (IPM) for both pest and disease control. For control of mycotoxigenic fungi, there is interest in both control of colonization and more importantly toxin contamination of staple food commodities. Thus the relative inoculum potential of biocontrol agent vs the toxigenic specie sis important. The major bottlenecks in the production and development of formulations of biocontrol agents are the resilience of the strains, inoculum quality and formulation with effective field efficacy. It was recently been shown for mycotoxigenic fungi such as Aspergillus flavus, under extreme climate change conditions, growth is not affected although there may be a stimulation of aflatoxin production. Thus, the development of resilient biocontrol strains which can may have conserved control efficacy but have the necessary resilience becomes critical form a food security point of view. Indeed, under predicted climate change scenarios the diversity of pests and fungal diseases are expected to have profound impacts on food security. Thus, when examining the identification of potential biocontrol strains, production and formulation it is critical that the resilience to CC environmental factors are included and quantified. The problems in relation to the physiological competence and the relative humidity range over which efficacy can occur, especially pre-harvest may be increase under climate change conditions. We have examined the efficacy of atoxigenic strains of A. flavus and Clanostachys rosea and other candidates for control of A. flavus and aflatoxin contamination of maize, and for Fusarium verticillioides and fumonisin toxin control. We have also examined the potential use of fluidized-bed drying, nanoparticles/nanospheres and encapsulation approaches to enhance the potential for the production of resilient biocontrol formulations. The objective being the delivery of biocontrol efficacy under extreme interacting climatic conditions. The potential impact of climate change factors on the efficacy of biocontrol of fungal diseases and mycotoxins are discussed.

• 한국수산과학회지
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• 제49권6호
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• pp.766-771
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• 2016

The pacific oyster Crassostrea gigas has a desirable taste and flavor that differs from those of other fish and shellfish. In order to develop a high value-added product from individually quick-frozen oyster extract (IQFOE), we prepared an oyster granular flavor seasoning (OGS) from IQFOE and characterized its qualities. The OGS was prepared by granular molding and fluidized bed drying with inosine monophosphate (IMP, 0.1%), yeast extract powder (1.4%), tangle extract powder (0.6%), monosodium glutamate (MSG, 5.0%), microcrystalline cellulose (0.6%), lactose (27.5%), salt (33.0%), spray-dried IQFOE (22.5%) as a powdered materials, and IQFOE ($Brix\;25^{\circ}$, 7.0%), soy sauce (0.4%) and water (1.7%) as a liquid materials. The moisture, crude protein, pH and salinity of the OGS were 3.4%, 12.5%, 6.50 and 32.0%, respectively. Especially, the OGS revealed very higher amino-N content (1,856.0 mg/100 g) than that (1,291.2-1,610.2 mg/100 g) of other commercial flavor seasonings. In taste-active compounds, free amino acid contents was 1,359.0 mg/100 g, and major ones were glutamic acid, taurine, hydroxyproline, glycine, lysine, phosphoserine, proline in order. And OGS showed good organoleptic qualities for taste, odor and general preference compared with commercial flavor seasonings on a local market.

• 한국수소및신에너지학회논문집
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• 제27권1호
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• pp.95-105
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• 2016

Spray-dried NiO-based oxygen carriers developed for chemical looping combustion required high calcination temperatures above $1300^{\circ}C$ to obtain high mechanical strength applicable to circulating fluidized-bed process. In this study, the effect of CBB ($CaO{\cdot}BaO{\cdot}B_2O_3$) addition, as a binder, on the physical properties and oxygen transfer reactivity of spray-dried NiO-based oxygen carriers was investigated. CBB addition resulted in several positive effects such as reduction of calcination temperature and increase in oxygen transfer capacity and porosity. However, oxygen transfer rate was considerably decreased. This was more apparent when a higher amount of CBB was added and MgO was added together. From the experimental results, it is concluded that CBB added NiO-based oxygen carriers are not suitable for chemical looping combustion and a new method to reduce calcination temperature while maintaining high oxygen transfer rate of NiO-based oxygen carriers should be found out.

• Korean Chemical Engineering Research
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• 제56권4호
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• pp.496-523
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• 2018

본 연구의 목표는 톱밥의 건조, 급속열분해, 바이오오일 응축, 바이오오일 수첨개질, 전기생산, 폐수처리를 포함하는 2개의 바이오오일 생산공정들에 대한 경제적 타당성을 평가하는 것이다. 첫번째 공정은 수소생산을 위한 steam-methane reforming (SMR)을 포함하는 바이오오일 생산공정이다(Case 1). 두번째 공정은 SMR을 포함하지 않고 수소를 외부로부터 공급받아 수첨개질을 수행하는 바이오오일 생산공정이다(Case 2). 상용공정모사기인 ASPEN Plus를 이용하여 이두 공정에 대한 공정흐름도를 구축하였고, 물질 및 에너지 수지식을 계산하였다. 원료로서 40%의 수분을 포함하는 톱밥 100 t/d, 30% 자기자본비율, 자기자본에 상응하는 자본지출, 수소 구입가 $1,050/ton, 완전건조된 원료대비 수송용 연료 수율 20% (Case 1) 및 25% (Case 2) 로 가정하고, 4단계 경제성 분석기법인 4-level EP를 사용하여 기술경제성 분석을 수행하였다. 총투자비(TCI), 총생산비(TPC), 연간판매금액(ASR), 그리고 개질 바이오오일의 최소판매가격(MFSP)은 Case 1에 대하여 $22.2 million, $3.98 million/yr, $4.64 million/yr, 그리고 $1.56/l 이고, Case 2에 대하여 $16.1 million, $5.20 million/yr, $5.55 million/yr, $1.18/l로 산출되었다. 수소를 직접 생산하는 Case 1과 수소를 외부로 부터 공급받는 Case 2의 투자회수율(ROI)와 투자회수기간(PBP)은 큰 차이를 보여주지 않았고, Case 1과 Case 2의 원료 공급량을 1,500 t/d로 증가할 경우, ROI는 15% 이상으로 향상될 것으로 예상되었다.