Nano-sized Ni-ferrite powder was fabricated by spray pyrolysis process using the waste solution resulting from shadow mask processing. The average particle size of the powder was below 100 nm. The effects of the concentration of raw material solution, the nozzle tip size and air pressure on the properties of powder were studied. As the concentration increased, the average particle size of the powder gradually increased and its specific surface area decreased, but size distribution was much wider and the fraction of the Ni-ferrite phase greatly increased as the concentration increasing. As the nozzle tip size increased from 1 mm to 2 mm, the average particle size of the powder decreased. In case of 3 mm nozzle tip size, the average particle size of the powder increased slightly. On the other hand, in case of 5 mm nozzle tip size, average particle size of the powder decreased. Size distribution of the powder was unhomogeneous, and the fraction of the Ni-ferrite phase decreased as the nozzle tip size increasing. As air pressure increased up to 1 kg/, the average particle size of the powder decreased slightly, on the other hand, the fraction of the Ni-ferrite phase was almost constant. In case of 3kg/ air pressure, average particle size of the powder and the fraction of the Ni-ferrite phase remarkably decreased, but size distribution was narrow.

Response surface methodology was applied to the processing conditions to investigate the physicochemical properties of ramie porridge. In the processing conditions based on the central composite design with the addition of ramie leaf powder (0-4 g) and water (700-1100 g), the coefficients of determination (R2) of the models were above 0.9141 for the physicochemical properties, above 0.7627 for the Hunter color parameters, and above 0.8975 for the rheological properties. The soluble solid content, viscosity, and gumminess of the sample decreased significantly with an increase in the water added, whereas the spreadability and adhesiveness increased significantly. The Hunter color L value of the sample decreased significantly with an increase in the amount of ramie leaf powder added, whereas the Hunter b value increased significantly. The estimated maximum viscosity of the ramie porridge was shown to be 24,643 cp when 1.90 g ramie leaf powder and 700.24 g water were added; the estimated maximum lightness of the ramie porridge was shown to be 59.11 when 0.02 g ramie leaf powder and 869.30 g water were added; and the estimated maximum gumminess of the ramie porridge was shown to be 21.46 g when 2.12 g ramie leaf powder and 700.35 g water were added.

파우더 파운데이션은 사용이 간편하고 수정화장이 용이하여 고객들이 많이 사용하고 있으며, 파우더 파운데이션을 만드는 방법은 건식방식, 소성방식, 그리고 습식방법으로 크게 분류할 수가 있다. 이중 습식방법은 이미 잘 알려진 바와 같이 back injection 방법과 front injection 방법이 있으며, 본 논문에서는 front injection 방법을 사용해 실험을 진행하였다. 실험결과 용매의 종류에 따른 경도 변화를 살펴보면 휘발성 실리콘이나 탄화수소계 휘발성 물질을 이용할 때 보다 정제수를 이용할 때 경도가 높게 나타났으며, 사용감 측면에서는 물보다는 탄화수소계 휘발성 물질과 휘발성 실리콘 등을 사용했을 때, 고객 선호도가 높게 나타났다. 또한 코팅물질 변화에 따른 경도 변화로는 아미노산계 코팅물질을 사용하였을 대 경도가 상승하는 효과를 나타냈으며, 실리콘 코팅 물질을 사용했을 때 경도 상승효과가 미비한 것으로 나타났다. 이러한 결과를 토대로 각 대상 고객에 맞는 처방을 개발하고자 할 때 사용감과 경도의 상관관계를 알고, 처방설계에 이용한다면 고객이 원하는 사용감에 한발 더 접근할 수 있으리라 생각된다.

포도주와 포도즙 등 가공품의 생산 후 대량 발생되는 포도 부산물(포도박)의 이용도를 제고하기 위하여 포도박을 조건을 달리하여 추출 농축하여 분말을 제조하여 그 특성을 조사하였다. 물은 용매로 추출한 농축 분말의 경우 가용성 고형물의 함량이나 기능성 성분의 함량이 낮게 나타났으며 카테킨의 경우에서는 에탄올 추출물에서는 검출되지 않은 EGCg를 함유하였다. 에탄올 추출 농축 분말은 가용성 고형물의 함량이 높으며 기능성 성분인 카테킨과 레스베라트롤의