This study was carried out to determine the storage, cryotolerance, heat and drying resistance when the L. acidophilus growing at optimal temperature was changed growth temperature and to apply it to probiotics production so as to help intensify the viability of lactic acid bacteria in the products. L. acidophilus CT 01 was changed temperature at 22℃ and 28℃ after incubated at 37℃ for 18hours. The viable cell number increased to 4.9×108 and 5.0×108 cfu/mL, respectively in the changed temperature groups, but decreased in the control, rapidly down to 7.4×105 cfu/mL in 36 hours. L. acidophilus CT 01 was stored at 4℃ for 12 days after changed temperature at 22℃ and 28℃ for 48hours, changed temperature groups had a survival rate of 112% and 94.43%, higher than that of control (p<0.05). When stored at room temperature, survival rate in the control was 10.88%, very low, but changed temperature groups had very high survival rate, 74.43% and 85.62% (p<0.05). The cryotolerance of L. acidophilus CT 01 appeared higher than changed temperature groups was observed at 37℃ for 66hours. L. acidophilus CT 01 was heat treated at 60℃ for 15 minutes and 30 minutes to examine heat resistance after changed temperature, the heat resistance of L. acidophilus CT 01 appeared higher than control was observed changed temperature groups. L. acidophilus CT 01 was inoculated by 30% to the carrier after changed temperature, and dried at 50℃ for 12 hours. The highest survival rate of L. acidophilus CT 01 was observed changed temperature groups.

본 연구는 한국형 포장설계법 과제의 일환으로 수행된 콘크리트슬래브의 건조수축특성에 대한 연구로서 형상비 및 굵은 골재의 종류를 달리해 현재까지 252일간 수행된 실험결과이다. 실제 포장용 콘크리트 슬래브의 형상비에 접근하기 위한 방안으로 시편 일부 면의 수분 증발을 막기 위해 일부 면에 3중 코팅 처리와 랩 처리를 하였다. 예비실험결과 본 실험에서 채택한 수분방지 코팅 처리가 3달 정도까지는 신뢰성이 있음을 알 수 있었다. 동일한 형상비에서 사암을 사용한 콘크리트 시편의 건조수축이 석회암인 경우보다 형상비에 따라 1.32~1.80배 크게 측정되었다. 측정된 건조수축 변형률을 기존의 ACI와 CEB-FIP의 건조수축 모델식과 비교한 결과 두 식 모두 과소평가됨이 확인되었다. 최종적으로 재령 및 형상비 등을 고려한 다중 비선형 회귀분석을 통해 본 실험에 적합한 콘크리트시편의 건조수축 모델식을 제시하였다.

This study was performed to investigate the change of biologically functional compounds and antioxidant activities in Hizikia fusiformis with drying methods. As biologically functional compounds, the contents of minerals(K, Ca, Ma, Mg, Fe, Cu, Mn and Zn), vitamins(vitamin C, β-carotene and α-tocopherol) and total polyphenol were analyzed. And antioxidant activity was determined through free radicals(DPPH radical, superoxide anion radical, hydroxyl radical and hydrogen peroxide) scavenging activity and linoleic acid peroxidation inhibitory activity. The contents of minerals were not affected by drying methods however vitamins and total polyphenol were lost more by sun-drying than other drying methods studies. Total polyphenol was preserved by freezing-drying than other drying methods studies, resulting in high antioxidant activities.

The Indium Tin Oxide(ITO) nano powders were prepared by spray drying and heat treatment process. The liquid solution dissolved Indium and Tin salts was first spray dried to prepare chemically homogeneous recursor powders at the optimum spray drying conditions. Subsequently, the precursor powders were subjected to eat treatment process. The nano size ITO powders was synthesized from the previous precursor powders and the npuities also were decreased with increasing heat treatment temperature. Furthermore, the lattice parameter of TO nano powders was increased by doping Tin into Indium with increasing heat treatment temperature. The par icle size of the resultant ITO powders was about 20∼50nm and chemical composition was composed of In:Sn =86:10 wt.％ at 80.

S-methylmethionine(vitamin U)은 천연 아미노산의 일종으로 Brassica vegetables 중 양배추에 풍부하게 함유된 항위궤양성 인자로 알려져 있다. 본 연구에서는 우리나라에서 많이 소비되고 있는 배추를 대상으로, 건조방법을 달리하여 품종 및 부위별로 vitamin U 함량 변화를 조사하였다. 건조방법에 따른 함량변화는 동결건조 처리군이 vitamin U 최대 보존 효과를 보여주었다. 부위별로는 전체적으로 잎 부분(leaf parts)이 줄기(mid-rib)보다 최소 1.1배, 최고 21.2배 높았으며 그중에서 배추 잎 바깥쪽(outward parts)에서 가장 높은 vitamin U 함량을 나타내었다. 주요 아미노산의 함량은 vitamin U와 같이 잎 부분이 전반적으로 높았으며, 특히 alanine과 threonine이 가장 풍부한 아미노산으로 조상되었다. Vitamin U의 전구물질인 methionine의 함량은 건조방법에 따라 큰 차이를 보여주었으나, vitamin U 함량에 미치는 영향은 뚜렷한 상관관계를 보이지 않았다

The spiral vibration heat exchange dryer moves, dries continuously and mixes uniformly particles on the spiral heating plate. So this system is adequate to dry the powder-type food materials. The mass and heat balance equation is used to design dry capacity and water content measurement, sieve analysis and vibration moving test are practiced to lay out the spiral plate. Spiral vibration dryer(300 kg/hr) is manufactured and tested by Dashida powder of 4.8% water content at 80~85oC. The frequency of vibration motor is operated 45Hz, 55Hz, 60Hz and the product mass per time is measured by digital scale. The water content of product is 1.0~1.6% and the dry efficiency is 67.4~78.2%. The spiral vibration heat exchange dryer make 125~363 kg/hr of Dashida dehydrated with temperature consistency and without dust in case.

The magnetic Nd-Fe-B powders were prepared by a thermochemical method, consisting of the processes of spray-drying, debinding, milling, H-reduction, Ca-reduction, and washing. The optimum process conditions were studied by microstructural and thermal analysis. The resultant Nd-Fe-B powder was spherical with the size of 1 . Effects of the process parameters of each step on the microstructure of the powders were investigated, and their magnetic properties were evaluated

This study was conducted to confirm the effect of drying method on quality of popped rice for making salyeotgangjung(popped rice lump with malt syrup) in process of drying gelatinized rice. The drying were performed at dry oven or convection oven, at 30℃, 50℃ and 105℃, respectively. There were not significant differences in the hardness of popped rice among the drying methods. The dry at 30℃ constant in dry oven showed higher popping rate, good external surface, uniformed and well developed internal cell size. The dry at 30℃ in convection oven and 50℃ constant temperature in dry oven showed low expansion and poor external surface, respectively. In conclusion, the drying at 30℃ in non-convection oven had the highest quality of popped rice for salyeotgangjung.