• The Journal of the Acoustical Society of Korea
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• v.16 no.2
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• pp.89-94
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• 1997

A new type SO$_2$ gas sensor with a particular inorganic thin film on SAW devices was developed. The sensor consisted of twin SAW oscillators of the center frequency of 54 MHz fabricated on the LiTaO$_3$ piezoelectric single crystal. One delay line of the sensor was coated with a CdS thin film that selectively adsorbed and desorbed SO$_2$, while the other was uncoated for use as a stable reference. Deposition of the CdS thin film was carried out by the spray pyrolysis method using an ultrasonic nozzle. The sensor could measure the concentration in air less than 0.25 parts per million of SO$_2$. Stability of the sensor turned out to be as good as less than 20ppm, recovery time after each measurement was as short as 5 minutes. Repeatability of the measurement was confirmed through so many reiterated experiments. Hence, the SAW sensor developed through this work showed promising performance as a microsensing tool of SO$_2$. Further work required to improve the performance of the sensor includes enhancement of the reactivity of the CdS thin film with SO$_2$ through appropriate dopant addition, an increase of the center frequency of the SAW device.

• Food Engineering Progress
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• v.14 no.1
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• pp.54-59
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• 2010

Instantized thin gruels have been popular to supplement patients who want nutritional, ready-to-eat, and easy-to-use products. In this study, rice-based thin gruels were developed by use of gelatinized rice powder which was manufactured by extrudating rice in a twin-screw extruder. Subsequently, the rice paste from the extruder were dried and ground into fine powder. The gelatinized rice powder was mixed with the powders of various grains, soy beans, nuts, oil seeds, and vegetables to formulate the instantized thin rice gruel with well-balanced nutrients (mixed powder). The mixed powder was granulated to improve reconstitution capability in a fluid bed spray granulator (granulated powder). Lipid and protein contents were higher by 0.9 and 1.9%, respectively, in the granulated powder whereas carbohydrate content was higher by 3.2% in the mixed powder. The calculated dispersibility was 93.7 and 77.0% for the granulated and the mixed powders, respectively. The reconstitution time was 122.3 and 305.3 for the granulated and the mixed powders, respectively. In conclusion, the granulation of the mixed powder improved the dispersibility. This study will be helpful to develop a variety of processed rice products and promote rice process industry.