한국막학회:학술대회논문집 (Proceedings of the Membrane Society of Korea Conference)
- 한국막학회 1999년도 심포지움시리즈 Jan-99 막분리공정을 이용한 재활용 기술
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- Pages.1-12
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- 1999
Cleaner Production Option in a Food (KIMCHI) Industry
- Choo, Kwang-Ho (Division of Chemical Engineering, College of Engineering, Seoul National University, Kwanak-Gu, Shinlim-Dong 56-1 ,Seoul 151-742, Korea) ;
- Lee, Chung-Hak (Division of Chemical Engineering, College of Engineering, Seoul National University, Kwanak-Gu, Shinlim-Dong 56-1 ,Seoul 151-742, Korea)
- 발행 : 1999.04.01
초록
In Kimchi (a salt-pickled and fermented food) manufacturing industry, the process of brining and rinsing the raw vegetable produces a vast amount of wastewater of high salinity. Instead of expensive and low-efficient conventional treatment system, brining wastewater reuse system was developed using hybrid chemical precipitation / microfiltration. In the microfiltration of chemically treated brining wastewater, comparison of flux, backwashing frequency and energy consumption was made between dead-end and crossflow filtration mode. The optimum location of neutralization step in this system was also discussed in connection with the micro filtration performance. The quality test of Kimchi prepared by the reuse system conformed the new approach was successful in terms of water/raw material (salt) savings and wastewater reduction.
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