• Food Science and Biotechnology
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• v.16 no.3
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• pp.329-336
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• 2007

Caking has been a serious problem in food, feed, pharmaceutical, and related industries, where dry powdered materials are produced and/or utilized. Caking of dry food powders occurs when water is redistributed or absorbed by the powders during processing and storage. The powders become sticky when their surfaces are mobilized by water, resulting in inter-particle binding, formation of clusters, and inter-particle fusion, which lead to caking. As a result of caking, the solubility of the powdered materials may decrease, lipid oxidation and enzymatic activity may increase, and sensory qualities such as flavor and crispness may deteriorate. Caking may also lead to microbial growth. For consumers, caking of powder products is a sign of poor quality and possible food safety problems. This paper provides a review of factors affecting caking, caking mechanisms, and analysis of caking based on previous studies.

• Journal of the Korean Society of Food Science and Nutrition
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• v.20 no.3
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• pp.272-275
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• 1991

The effects of storage temperature and relative humidity (RH), and immersion treatment (30min) of sliced onions in various soluble starch solutions(1-3%; w/v) at $25^{\circ}C$ before air dehydration on caking and water absorption degree of powedered onion were analyzed. In the range of 15 to $35^{\circ}C$, the caking tendency of powdered onion increased with temperature at a constant RH (70% RH). The caking degree of powdered onion also increased as increasing the storage RH, at $25^{\circ}C$. Storage starchpreteatment significantly reduced the water absorption and caking degree of powdered onion under ambient condition. A pretreatment of soluble starch solution(3%) reduced almost 80% the caking of powdered onion compared to that of control.

• The Journal of Pediatrics of Korean Medicine
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• v.23 no.2
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• pp.179-195
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• 2009

Objectives : Paeonia lactiflora Pall(芍藥) is known for curing caking muscular contraction(結實而拘攣) according to Yakucho(藥徵) published by Yoshimasu Todo(吉益東洞), but the descriptions of caking muscular contraction(結實而拘攣) are not fully provided. Methods : In order to further investigate and review the exact meaning of caking muscular contraction(結實而拘攣), present study has been conducted on the basis of researches of Yoshimasu Todo's literatures, focusing on Yakucho. Results : As a result of wide range of investigation, it is concluded that caking muscular contraction(結實而拘攣) indicates an abnormal muscular contraction of rectus abdominis. Conclusions : This study will provide helpful clinic information to doctors who will apply medical treatment specified in Yoshimasu Todo's Yakucho(藥徵) to patients in the future.

• Food Science and Biotechnology
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• v.16 no.4
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• pp.646-649
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• 2007

The effect of the addition of 2 kinds of chemically modified starches (the anti-caking agents; tapioca starch and com starch) on caking of ramen soup was observed using a low-resolution proton-pulsed nuclear magnetic resonance (NMR) technique. After storing ramen soup samples with diverse compositions of modified starch at 20-40% relative humidity for 4 weeks, changes in the spin-spin relaxation time constant ($T_2$) were measured as a function of temperature. $T_2-Temperature$ curves for ramen soup containing modified starches showed that the caking initiation temperature (glass transition temperature) was increased by $5^{\circ}C$ following the addition of only 0.5% modified cornstarch. The results indicate that the modified com starch used in this study would be an effective anti-caking agent for ramen soup, thus prolonging the shelf life of the product.

• Korean Journal of Food Science and Technology
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• v.32 no.3
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• pp.629-633
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• 2000

To prevent the caking of powdered onions, various anticaking agents were evaluated. Effects of pre-treatment and post-treatment with anticaking agents on the degree of caking were investigated. Among various antiagglomerants corn starch and waxy corn starch were selected. The degree of caking with various particle sizes of $30{\sim}50$ mesh, $50{\sim}80$ mesh and $80{\sim}200$ mesh was determined. As a result post-treatment and post-treatment after pre-treatment showed more effective than the pre-treatment with 6% corn starch or 6% waxy corn starch suspension added to 1% soluble starch solution. Waxy corn starch was relatively more effective in preventing caking than corn starch according to the type of starch used. Powdered onions with corn starch as an anticaking agent were considered as additives of various starch-based foods.

• Korean Journal of Food Science and Technology
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• v.30 no.6
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• pp.1357-1361
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• 1998

It has been shown that the physical properties of three anti-caking conditioners added garlic powders can be monitored and evaluated by some tests. The test parameters obtained are all quantifiable for powders fundamental properties. It is clear that cellulose powder and calcium carbonate are not attributed to the particle surface improvement effects. When SSA added 2% (w/w) for garilic powder which is improved flow ability and attractive index. Bulk density and compressibility were more sensitive indices to changes occurring in some conditioner added garlic powders.

• 비료회보
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• s.34
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• pp.17-31
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• 1977

• Journal of the Korean Society of Food Science and Nutrition
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• v.15 no.4
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• pp.51-55
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• 1986

The general bag for powder materials such as sugar, salt and detergent used at present is a simple rectangular bag. In the practical uses, it has a lot of faults: it is difficult to reseal after partial usages, occurrence of loss in the case of sharing or adding, difficult for measured uses. Author made a new type of the measuring bag for powder materials in order to improve the problems. The new type of the bag for powder materials consists of a body, fall-induced tube with length scale line, and a pin to open and reseal. It shows various effectiveness: measured use$({\pm}0.6g)$ of powder materials, eatings don't occur during long period after opening, and no skin contamination during use of detergent. Consequently, the new one Is suitable for the measured use of powder materials such as sugar, salt, detergent, MSG and so on.

• Korean Journal of Food Science and Technology
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• v.26 no.3
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• pp.305-309
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• 1994

Precooked powder of redbean porridge (RP) was prepared by the series of process extrusion, drying, milling and blending with a mixture of whole redbean flour and corn starch and others. The optimum process and quality of products for RP were investigated. After extrusion under the moisture content 24 to 26%, twin screw speed 350 rpm, extrusion temperature 150 to $155^{\circ}C$ and feed rate 60 kg/hr, the product had a higher quality with its natural redbean flavor/color. During the extrusion process, extrusion temperature and specific mechanical energy increased from 150 to $198^{\circ}C$ and from 134 to 144 kwh/ton respectively, as the amount of addition water decreased from 6 to 2 kg/hr. By the hot air drying of redbean extrudate (RE). it could be dried below to 4% moisture content, of which level considered as an optimal moisture content for anti-caking of the powdered product, at $80^{\circ}C$ for 4hrs and at $100^{\circ}C$ for 1.5 hrs respectively. In the sieve analysis of extrudate powder, when the product milled through a mesh size of 0.5 mm or 1.0 mm, about 80% or 65% of the feed was passed a 65 mesh screen respectively. Moisture absorption of final blended products was formed a cake under 100% of relative humidity after 13 hrs of storage. As the amount of RE powder reduced, the flavor score of products decreased by sensory evaluation of products prepared by the different ratio of RE powder, corn starch and sugar.

• 한국연소학회:학술대회논문집
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• 2014.11a
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• pp.47-49
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• 2014

발전소에서 설계 규격을 벗어나는 저등급 석탄을 사용하기 시작하면서, 보일러에서의 연소특성을 예측하기 어려운 다양한 성질의 석탄이 들어오게 되어 각종 연소 문제가 증가하고 있다. 이 중 약 점결 특성을 가지는 저등급 석탄의 사용은 대형 클링커로 인한 보일러 하부의 튜브 손상 사고, 재열증기온도 상승으로 인한 출력감발 등의 문제를 발생시켰다. 또한 현재 개발 중인 무회분석탄 역시 점결 특성을 가지고 있는 것으로 알려져 있어 보일러 내부의 다양한 문제를 일으킬 것으로 예상되고 있다. 발전소에서는 강점결탄 수입 규제를 위해 CSN(Crucible Swelling Number)를 이용하여 제철용으로 사용되는 강점결 석탄의 도입을 규제해왔으나, 발전소 운영에 악 영향을 미치는 약 점결탄에 대한 규제 및 대응으로는 그 효과가 미미한 실정이다. 따라서 본 연구에서는 석탄의 점결 특성 중 팽창 특성을 분석할 수 있는 Microdilatometer와 TGA를 이용한 연소반응성 분석을 통해 석탄의 점결 특성이 연소반응성에 미치는 영향을 분석하였다.