A porous α-alumina tube of 2.5 ㎜ O.D. and 1.9 ㎜ I.D. was used as the support of an inorganic membrane. Macropores of the tube, about 150 nm in size, were plugged with silica formed by thermal decomposition of tetraethylorthosillcate at 600℃. The forced cross-flow CVD method that reactant was evacuated through the porous wall of the support was very effective in plugging macropores. The H_2 permeance of the prepared membrane was of the order of 10^-8 mol s^-1 m^-2 . Pa^-1, while the N_2 permeance was below 10^-11 mol. s^-1 . m^-2 . Pa^-1 at 600℃. This was comparable to that of silica-modified Vycor glass whose size was 4 nm.

한국산 비파과실을 이용하여 주스로서의 활용도를 높이기 위한 일환으로 비파주스를 제조하여 그 이화학적 특성을 분석한 결과는 다음과 같다. 생과 상태로 파쇄하여 압착ㆍ착즙을 하였을 경우 pH 3.4, 당도 8.5 Brix, 총산 0.36% 및 수율 53.2%로 나타났으며, 증기로 데치기한 후 압착ㆍ착즙한 경우 pH 3.6, 당도 8.0 Brix, 총산 0.34% 및 수율 57.4%로 나타났다. 또한 비파과즙을 여과 후 청징(A), 과실을 50일간 냉

한국산 비파엾을 이용하여 식품으로서의 활용도를 높이기 위한 일환으로 비파엽차를 제조하여 그 이화학적 특성을 분석한 결과는 다음과 같다. 비파엽차의 제조 중 일반성분은 2월 중순에 채취한 비파엽의 수분, 조지방 및 회분 함량은 10월에 비해 낮게 나타났으며, 무기성분은 2, 10월 중순에 채취한 비파엽의 경우 4파 볶음에서 각각 칼륨이 39,916.8, 23,950.0 ppm으로 높게 나타났다. ascorbic acid 유리당, 탄닌 및 카페인 함

This study was carried out to examine the effect on the contents of dietary fiber, mechanical properties, and sensory quality of bread contained with 10% of high-fiber Camellia (Camellia japonica L.) seed flour. Bread added by dietary fiber was the contents of moisture, protein and ash higher than control bread, while the contents of lipid lower than that of control bread. The high-fiber with Camellia seed flour contained 8.6% soluble dietary fiber, 43.7% insoluble dietary fiber, and 52.3% total dietary fiber. The ratio of insoluble dietary fiber/soluble dietary fiber in the high-fiber with Camelia seed flour was 5 times. Bread with the addition of dietary fiber contained 6.9% total dietary fiber. With the addition of dietary fiber, water absorption , mixing time loaf weight, and hardness increased, but the loaf volume decreased . The sensory quality on bread added by dietary fiber was somewhat low in color, appearance, crumb texture, mouthfeel, flavor and overall preference was higher than that of control bread.

An experimental research was preformed for the development of an effective process for zinc oxide waste(zinc ash) reuse. Zinc was selectively leached from zinc ash by 30 vol.% D_2EHPA in kerosine solution, and the leaching velocity was quite fast. Zinc leached was stripped by sulfuric acid solutions, and the amount of zinc stripped was linearly increased with the amount of sulfuric acid used. Zinc oxide fine particles were obtained by dropwise adding of sodium hydroxide solution to the resultant aqueous zinc solution at 85℃.

This study was conducted to develop purees from pumpkin and sweet-pumpkin. Soluble solids in pumpkins were increased as heating time increase. The maximum yield of puree from sweet-pumpkin marked 78.2% when in prepared at 121 for 60 minutes heating, but puree from pumpkin was 53.2% at 121 for 40 minutes heating. Soluble solid and yield of pumpkin purees were increased with enzyme treatment. but viscosity was deceased remarkably. Hunter's a and b values of puree from sweet-pumpkin were higher than puree from pumpkin, and it was considered due to higher content of carotenoid. Organoleptic qualities of puree from pumpkin and sweet-pumpkin were investigated by 5-point scale and the most effective heating time was 40 minutes at 121.