• Clean Technology
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• v.12 no.4
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• pp.232-237
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• 2006

The zinc-based desulfurization sorbents for a fluidized-bed system were prepared by a spray drying method and the effects of the pH and viscosity of the slurry on the attrition resistance of the prepared sorbents were investigated in this work. In order to improve the attrition resistance, alumina sol was used for an inorganic binder and pH of the slurry was changed for its better dispersion in slurry. The attrition resistance of the prepared sorbents decreased due to the phase transition of alumina sol to gel as the slurry pH increased to its basicity. The optimum pH condition for the good attrition resistance of the sorbents was about 6.0 in this study. It was confirmed that the attrition property of the sorbents were varied with the viscosity of the slurry. The attrition resistance of the sorbents prepared by the spray drying method increased as their bulk density increased, while it decreased as the surface area and porosity of the sorbents. The optimum viscosity for the high attrition was in the range 400-500 cP.

• Journal of Dairy Science and Biotechnology
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• v.24 no.1
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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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• v.37 no.4
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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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• 2018.05a
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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.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.49 no.6
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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.

• Journal of Hydrogen and New Energy
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• v.27 no.1
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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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• v.56 no.4
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• pp.496-523
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• 2018

The objective of this study is to evaluate the economic feasibility of two fast pyrolysis and biooil upgrading (FPBU) plants including feed drying, fast pyrolysis by fluidized-bed, biooil recovery, hydro-processing for biooil upgrading, electricity generation, and wastewater treatment. The two FPBU plants are Case 1 of an FPBU plant with steam methane reforming (SMR) for $H_2$ generation (FPBU-HG, 20% yield), and Case 2 of an FPBU with external $H_2$ supply (FPBUEH, 25% yield). The process flow diagrams (PFDs) for the two plants were constructed, and the mass and energy balances were calculated, using a commercial process simulator (ASPEN Plus). A four-level economic potential approach (4-level EP) was used for techno-economic analysis (TEA) under the assumption of sawdust 100 t//d containing 40% water, 30% equity, capital expenditure equal to the equity, $H_2$ price of $1050/ton, and hydrocarbon yield from dried sawdust equal to 20 and 25 % for Case 1 and 2, respectively. TCI (total capital investment), TPC (total production cost), ASR (annual sales revenue), and MFSP (minimum fuel selling price) of Case 1 were $22.2 million, $3.98 million/yr, $4.64 million/yr, and $1.56/l, respectively. Those of Case 2 were $16.1 million, $5.20 million/yr, $5.55 million/yr, and $1.18/l, respectively. Both ROI (return on investment) and PBP (payback period) of Case 1(FPBU-HG) and Case 2(FPBU-EH) were the almost same. If the plant capacity increases into 1,500 t/d for Case 1 and Case 2, ROI would be improved into 15%/yr.