• 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.

• Korean Journal of Food Science and Technology
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• v.23 no.4
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• pp.478-484
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• 1991

As a work on the preparation of spread type product using chungkook-jang, proximate composition and enzyme activity of chungkook-jang were analyzed and extrusion capillary viscometer was made. The effects of moisture content, oil type and content and temperature on the rheological properties of chungkook-jang spread were investigated. As the moisture content of chungkook-jang spread increased from 55% to 65%, apparent viscosity $({\eta}a)$ decreased and spreadibility and L value in Hunter color system increased. On the contrary, as the added oil content of chungkook-jang spread increased from 10% to 30%, rla increased and spreadibility and L value decreased. Specially, in case of palm olefin addition, the rla of chungkook-jang spread was more high than that of soybean oil addition. As the temperature of chungkook-jang spread increased, rla decreased and spreadibility increased. In the same conditions, the ${\eta}a$ of chungkook-jang spread increased in order of B. natto, B. natto and B. subtilis mixture and B. subtilis fermentation.

• Food Science and Preservation
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• v.14 no.5
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• pp.504-510
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• 2007

An extrusion process was to make an onion kimchi snack from rice grit and onion kimchi powder, in an effort to enhance the nutritional value, flavor, and physicochemical properties of the extrudate. This study investigated optimum conditions (moisture content, barrel temperature, and the content of onion kimchi powder) for the production of high-quality rice extrudate products, and measured quality properties (water absorption index, texture, expansion ratio, and color) of rice extrudate to which onion kimchi powder had been added. Onion kimchi powder at 3%, 5%, 7%, and 10% (all w/w) was mixed with rice grit and the mixture then extruded in a twin-screw extruder. The texture of onion kimchi mack became softer as onion kimchi powder level rose, and water absorption ability increased. The expansion ratio and the lightness of extrudates decreased with increases in onion kimchi powder levels. The maximum water absorption index am the minimum hardness were obtained with 10% onion kimchi powder. Rice extrudate with 10% onion kimchi powder was suitable for extrusion cooking md obtained the highest score for overall acceptability by sensory evaluation.

• Proceedings of the Korean Institute of Building Construction Conference
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• 2022.11a
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• pp.195-196
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• 2022

Insulation material absorption rate is closely related to thermal conductivity. In Korea, there is no study on the change of insulation material in a long-term continuous exposure environment. In this study, basic data on the long-term durability of insulation materials were obtained by measuring the absorption rate of insulation materials over time. For the purpose of providing, as a result of the measurement, PIR class2 No.2 and PIR noncombustible show similar absorption rate trends, which is thought to be due to the fact that both are made of rigid urethane foam, and flame retardant EPS has the highest absorption rate except for PF. This is thought to be because there is a space for absorption between the beads and the beads. In the case of XPS, it is thought that the reason for showing the lowest absorption rate is that because it is produced by extrusion, it has a high density and thus has less space for moisture to penetrate.

• Food Engineering Progress
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• v.15 no.2
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• pp.155-161
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• 2011

The aim of this study was to determine the effects of different extrusion conditions on the saccharification characteristics( initial reaction velocity, reaction rate constant, yield) of extruded corn starch. Extruded corn starch-water slurries were mixed with alpha-amylase for the enzymatic saccharification. The saccharification yield of extruded corn starch was high at lower feed moisture content and higher barrel temperature. The solubility of extrudates increased with increase in the SME input which increased with increase in the feed moisture content. Starch hydrolysates having DE 63.8 was obtained after 2 hr reaction. The initial reaction velocity of the extrudate slurry with alpha-amylase was higher with decrease in the feed moisture content. The initial reaction velocity of extruded corn starch was the highest ($2.26{\times}10^{-3}mmol/mL{\cdot}min$) at 25% feed moisture content and $120^{\circ}C$ barrel temperature, 250 rpm screw speed. The pregelatinized starch was $1.83{\times}10^{-3}mmol/mL{\cdot}min$ as a control. Reaction rate constant was a similar trend to initial reaction velocity.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.27 no.1
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• pp.13-26
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• 1994

The present study was focused on investigation of proper processing conditions to develop physicochemical properties of extrudates using sea mustard and corn by single extruder. Response surface analysis was used to evaluate effects of extrusion variables on the quality of the extrudates. Physicochemical dependence variables of sea mustard extrudates with corn grits show a significance correlation of within $5\%$. Among the various dependence variables, the expansion ratio showed a high correlation with bulk density, break strength, water solubility index and yellowness. Bulk density correlated closely with water solubility index; break strength with water absorption index and lightness, and water absorption index with lightness. Water solubility index and lightness showed a significance correlation with yellowness of within $0.5\%$. Three dimensional graphic analysis on response surface regression was conducted with each of the dependent variables which revealed statistically significant relationship to independent variables: $15{\sim}21\%$ moisture content, $10{\sim}30\%$ sea mustard content and $95{\sim}115^{\circ}C$ die temperature. Expansion ratio decreased with increasing moisture and sea mustard content. It showed the highest value at $18\%$ moisture content, $10\%$ sea mustard content and $95^{\circ}C$ die temperature. and the lowest value was at $21\%$ moisture content, $30\%$ sea mustard content and $105^{\circ}C$ die temperature. Bulk density was highest at $21\%$ moisture content, $30\%$ sea mustard content and $105^{\circ}C$ die temperature. On the other hand, it was lowest at $18\%$ moisture content, $10\%$ sea mustard content and $95^{\circ}C$ die temperature. Break strength was highest at $18\%$ moisture content, $10\%$ sea mustard content and $115^{\circ}C$ die temperature, but lowest at $21\%$ moisture content, $30\%$ sea mustard content and $105^{\circ}C$ die temperature. Water solubility index increased in the range of $43.9{\sim}54.8\%$ as the moisture content increased.

• Journal of Fisheries and Marine Sciences Education
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• v.27 no.5
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• pp.1352-1363
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• 2015

This study was carried out to investigate the characteristics of the dependent variables depending on the condition changes of independent variable of the operation and the material during the production of collets added with rice and dried shrimp by using single extruder to utilize as basic data for the manufacture of extrusion collets. A total of 7 independent variables were set up as a raw, 20, 40 and 60 mesh for the powder particle size of rice; 12, 14, 16 and 18% for the moisture content of rice; 2, 4, 6 and 8% for the addition amount of dried shrimp; 90, 95, 100 and $110^{\circ}C$ for the barrel temperature; 210, 280 and 340 rpm for the screw speed; 4, 6, 8 and 10 mm for the discharge port diameter; 30, 40, 50 and 60 kg/h for the input amount of the mixed material. The characteristics of the dependent variables including puffing ratio, moisture content, lightness, uniformity, productivity of collets was to be studied by changing the conditions of the independent variables. As a results of this study, 20 mesh of powder particle size of rice, 14% of moisture content of rice, 4% of addition amount of dried shrimp, $100^{\circ}C$ of barrel temperature, 280 rpm of screw speed, 6 mm of discharge port diameter and 50 kg/h of input amount of mixed material were found to be the most preferable over other independent variables for the production of extrusion collets. In conclusion, it is necessary to set the independent variable in order to produce the high quality collets added with the rice as the main raw material and dried shrimp as the sub-materials.

• Journal of the Korean Society of Food Science and Nutrition
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• v.46 no.4
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• pp.465-472
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• 2017

In this study, tuna sawdust was added to extruded meat analog in order to develop a meat analog with high quality. Addition of tuna sawdust has merit for utilizing a byproduct from poultry processing. Physicochemical characteristics were examined through the extrusion cooking process. The basic mixture of sample mixed with 65% deffated soy flour 25% isolated soy protein, and 10% corn starch was setup as the raw material. Three kinds of samples were made in total by addition of 15% and 30% tuna sawdust to this mixture. The extrusion process had a screw speed of 250 rpm, die temperature of $140^{\circ}C$, and moisture content of 50%. As addition of tuna sawdust increased, breaking strength and density decreased, specific length increased, and integrity and water holding capacity decreased. Likewise, nitrogen solubility index and protein digestibility decreased as addition of tuna sawdust increased. DPPH radical scavenging activity increased as addition of tuna sawdust addition, whereas it decreased as storage period increased to 30 or 60 days. The value of rancidity decreased as addition of tuna sawdust increased. However, 60 days later, radical scavenging activity increased more or less, and a significant difference was detected 150 days later. In conclusion, addition of tuna sawdust increased soft texture, and nutrition of the basic mixture sample. The process promoting functionality such as improvement of antioxidant function was confirmed through this study.