Biodegradable oil gelling agent was prepared, and their oil absorption capacities using light oil, lubricant oil and corn oil were investigated. The result showed that the oil absorption capacity was depended on the amount of surfactant and starch added, and was increased in the order of light oil, lubricant oil and corn oil. Also, the oil-absorption capacity was saturated within 30 min at 18℃. The biodegradability of the prepared biodegradable oil gelling agent was also studied by determination of reduced sugar produced after enzymatic hydrolysis. Their surface morphologies and thermal properties of the prepared biodegradable oil gelling agent were observed by scanning electron microscopy (SEM) and thermogravimetric analysis (TGA), respectively.

The phosphor and ITO(Indium Tin Oxide) films for video phone tube (VPT) were simply prepared by the screen printing and thermal transfer methods. The increasing order of thermal firing of acrylic binder for phosphor and ITO was M6003 < M6664 < A/A1919 < M5001 < M6701 and all mass of binders were perfectly decomposed at lower temperature than 400℃. After thermal firing of phosphor paste, the residual of binder on the surface of phosphor could not be found by SEM. Aerosil as thickner provides the thixotropy property for phosphor paste but decrease the brightness of phosphor screen as residual after thermal firing. Since the thixotropy of M5001 binder without aerosil was shown and the storage modulus of phosphor paste by increasing the angular frequency was not nearly changed and the decrease of the storage modulus of phosphor paste by increasing the strain was remarkably shown. It was possible to prepare the phosphor paste which was predominant in the plate separation and the reproduction of pattern after the screen printing. Since the addition of dispersing agent to improve the printing process decreases the electrical conductivity and light transmission of ITO film, it could be found to be necessary the development of binder for phosphor paste that decreases the amount of dispersing agent possibly and does not use the aerosil as additive.

여러 종류의 소금으로 절임한 배추로 김치 담금 후 에서 숙성시키면서 품질변화를 조사한 결과, 모든 김치에서 pH는 담금 직후부터 감소하여 2일 후에 최적가식 범위인pH 4.2에 도달하였고, 산도도 pH의 결과와 동일한 양상을 나타내었다. 염도는 각 소금의 종류에 따라 침투력의 차이를 보여 절임효율이 높은 세척 탈수염과 기계염이 다른 김치 보다 높은 염도를 나타냈다. 김치발효 미생물의 경우 총균수는 기계염에 비해 다른 종류의 소금으로 제조한 김치에

곡류의 기능성 소재를 바탕으로 칼로리가 낮고 조직감이 우수한 편의식 형태의 아침대용식 제품을 개발하기 위하여 9가지 곡물(옥수수, 통밀, 멥쌀, 흑미, 현미, 수수, 발아현미, 검은콩, 율무)을 이용하여 선식형과 퍼핑형 씨리얼바 2종류를 제조하여 수분함량, 색도, 조직감 등의 품질변화를 측정하였다. 씨리얼바의 제조는 9가지의 곡류 배합부재료의 크림화반죽성형틀에 투입굽기냉각견과류 토핑의 단계로 이루어졌다. 수분함량은 선식형 씨리얼바가 , 퍼핑형

참외를 이용한 적절한 가공식품 개발의 일환으로 참외잼을 제조하였으며, 참외잼에서 중요한 인자로 작용하는 참외 페이스트 함량(40, 45, 50, 55, 60 g), 첨가당에 대한 과당의 비율(20, 35, 50, 65, ) 및 펙틴함량(1.0, 2.0, 3.0, 4.0, 5.0 g)을 달리하면서 참외잼을 제조하였다. 당도가 가장 높게 나타난 참외잼 제조조건은 첨가된 과당함량의 비율이 , 참외페이스트의 함량이 41.04 g 및 펙틴함량이 2.12