Spray freeze-drying (SFD) is a comparatively new method of producing biopharmaceutical powder preparations. In this study, Lactobacillus casei (IFO 15883)was spray freeze-dried to obtain a fine probiotic powder. The survival rate of L. casei in the powder after the SFD process was measured using plate agar counting. To improve the survival rate of L. casei during the SFD process, various experimental conditions were carried out. Among five growth media compositions, in Lactobacilli MRS broth with 1% mannose and 0.1% CaCO3, the viability of the freeze-dried powder was not significantly different from that of the initial powder (p>0.05). The most effective air pressure and protective agentduring SFD were 20 kPa and buffered peptone water (BPW), respectively. Scanning electron microscopy (SEM) was applied to estimate the physical structure and properties of the particles. SFD probiotic particles were of various shapes and sizes with porous structures under different SFD conditions. The average diameter of optimized probiotic powder particles with annealing was 24.8 μm. The survival rate of the final SFD probiotic powder under conditions was 97.7%.

In this study, a method to produce a fine volatile powder extracted from shiitake mushrooms using spray freeze-drying (SFD) was investigated. The analysis of the water-soluble aromatic compounds was carried out by headspace solid phase micro-extraction (HS-SPME) coupled withgas chromatography-mass spectrometry (GC-MS). Scanning electron microscopy (SEM) and laser particle size analysis were applied to characterizethe physical structure and size distribution of the SFD-derivedparticles. Eleven key volatile compounds were identified in the extracts of shiitake mushroomspre- and post-SFD. Recoveries of aromatic volatiles ranging from 30.9 - 82.9% were observed in the overall flavor profile results from the powder obtained with SFD. SEM analysis demonstrated that the particles of the aromatic powderwere spherical in nature, having highly porous surfaces andmean diameters of 19.3 μm.

Biogenic amines (BAs) are toxic nitrogenous compounds and formed by the microbial decarboxylation of amino acids during fermentation. Consumption of fermented foods high in BAs can pose the adverse health effects. The objective of current study was to develop a reduction method of BAs in fermented soybean paste by applying catechins during fermented koji manufacturing step. Analysis of BAs in fermented soybean paste was conducted using High Performance Liquid Chromatography (HPLC). The levels of Putrescine decreased for 63.7%, 60.1%, 76.1%, 73.4% for 0.3% addition of Epicatechin, Epicatechin gallate, Epigallocatechin, Epigallocatechin gallate, respectively. The levels of Cadaverine decreased for 24.3%, 34.3%, 42.6%, 37.2% for 0.3% addition of Epicatechin, Epicatechin gallate, Epigallocatechin, Epigallocatechin gallate, respectively. Especially, The best reduction effect of BAs appeared for 0.3% addition of Epigallocatechin. Current study demonstrated the potential use of catechins for reduction of biogenic amines in fermented soybean paste model. Finding from this research can practically guide fermented food industry by providing practical application of additives for reduction of BAs.

본 연구는 일정한 실험조건 하에서 골심지 시료에 따른 골 성형 실험을 행하여 골심지에 의한 하이로골의 발생과 골판지상자의 압축강도의 관계에 대하여 조사하였다. 골판지의 골 높이가 낮은 골(low corrugation)의 비율이 많은 골심지 그레이드는 장력 변동의 저항에도 약하며 골심지의 이탈력에 의한 강탈(stealing)이 일어나기 쉽고, 결과적으로 낮은 골 비율이 높아졌으며, 골심지 두께 편차가 큰 골심지는 골 성형 시에 슬립현상을 발생하기 쉽기 때문에 불규칙한 골을 연속 형성하는 경향이 있었다. 또한 골심지의 그레이드에 따른 하이로골 분포비율의 실험결과 일반적 경향으로는 그레이드가 높은 골심지일수록 낮은 골 비율이 적었다. 골 성형된 골판지 시트의 두께의 경우는 원지 평량과의 상관성은 적고 골심지 두께와 상관하며(y = 3.9732x+4.2712, R2 = 0.8142), 골심지의 밀도에 역상관한다(y = -3.1213x+6.8736, R2 = 0.9919). 하이로골 중에서 낮은 골 분포를 크게 나타낸 골심지 재료의 골판지로 만든 골판지상자의 압축강도가 현저히 낮고 골심지 시료의 그레이드에 따라 13%의 차이가 있었으며 압축강도의 편차도 골심지의 시료에 따라 21%로 크며, 골심지 골은 원지의 두께 및 밀도 등 물리적 특성치의 변동과 관계한다.