• Membrane Journal
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• v.24 no.1
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• pp.39-49
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• 2014

The effects of pH and oxygen back-flushing were investigated in hybrid process of ceramic microfiltration and PES (polyethersulfone) beads loaded with titanium dioxide ($TiO_2$) photocatalyst for advanced drinking water treatment in viewpoints of membrane fouling resistance ($R_f$), permeate flux (J), and total permeate volume ($V_T$). As increasing pH, $R_f$ decreased and J increased. Finally the maximum $V_T$ could be acquired at pH 9. Treatment efficiencies of turbidity was almost same independent of pH. Treatment efficiency of dissolved organic matters (DOM) decreased as increasing pH. As results of comparing the oxygen and nitrogen back-flushing, $R_{f,180}$ at oxygen back-flushing was the lower than that at nitrogen back-flushing, and the dimensionless final permeate flux ($J_{180}/J_0$) by initial permeate flux ($J_0$) at oxygen back-flushing was maintained the higher than that at nitrogen back-flushing except 10 and 12 min of back-flushing period (FT). Treatment efficiency of turbidity at oxygen back-flushing was a little higher than that at nitrogen back-flushing. Treatment efficiency of the DOM at nitrogen back-flushing was the higher than that at oxygen back-flushing. Also, treatment efficiency of turbidity at saturated oxygen was similar with those of oxygen and nitrogen back-flushing, but the treatment efficiency of DOM was increased significantly because OH radical could be generated by reaction between saturated oxygen and photocatalyst.

• Korean Journal of Food Science and Technology
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• v.35 no.6
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• pp.1193-1198
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• 2003

The effects of preferment levels prepared with lactic acid bacteria isolated from kimchi on the quality of white pan bread were studied. The aim was to investigate how preferment influenced the baking-technological, textural, and sensory properties of white pan bread. During the process of making white pan bread, the pH decreased as the preferment levels increased, whereas the titratable acidity increased. The loaf specific volume increased from 4.66 to $5.59\;cm^3/g$ as preferment content increased from $10%{\sim}25%$. The moisture content and water activity of the bread ranged from 40.77 to 41.49%, and 0.961 to 0.966, respectively, indicating that no appreciable differences were related with the preferment levels (p<0.05). The textural characteristics of white pan bread were highly correlated with the amount of preferment added. White pan bread containing preferment showed a decrease in hardness and gumminess, and an increase in springiness. The color of white pan bread was not significantly different from that of the control. In sensory evaluation, the values for volume, springiness, and umami were highest in the white pan bread with 20% preferment, and the sour and umami tastes increased with the amount of preferment.

• The Journal of the Petrological Society of Korea
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• v.25 no.2
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• pp.143-149
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• 2016

Eruptive volumes of three monogenetic volcanoes (Songaksan tuff ring, Biyangdo scoria cone, and Ilchulbong tuff cone) with the youngest eruption age are calculated using the model, applied to Auckland Volcanic Field in New Zealand, to investigate the volcanic eruption scale and to evaluate volcanic hazard of Jeju Island. Calculated eruptive volumes of the volcanoes are $24,987,557m^3$, $9,652,025m^3$, and $11,911,534m^3$, respectively, and the volumes include crater infill, tuff ring (tuff cone), scoria cone, and lava flow. Volcanic explosivity indices of Songaksan tuff ring, Biyangdo scoria cone, and Ilchulbong tuff cone are estimated based on the eruptive volumes to be 3, 2, and 3 respectively, and eruption type is Strombolian to Surtseyan. It is assumed that the amount of emitted sulfur dioxide gas is $2-8{\times}10^3kt/y$ according to the correlation between volcanic explosivity index and volcanic sulfur dioxide index. Recent age dating researches reveal evidences of several volcanic activities during the last 10,000 years indicating the possible volcanic eruption in Jeju Island in the near future. Therefore, it is necessary for appropriate researches regarding volcanic eruption of the island to be accomplished. In addition, establishment of the evaluation and preparation system for volcanic hazard based on the researches is required.

• Membrane Journal
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• v.22 no.5
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• pp.359-368
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• 2012

For hybrid water treatment of high turbidity water, we used the hybrid module that was composed of photocatalyst packing between tubular membrane outside and module inside. Photocatalyst was PP (polypropylene) bead coated with $TiO_2$ powder by CVD (chemical vapor deposition) process. Water back-flushing of 10 sec was performed per every period of 10 min to minimize membrane fouling for modified solution was prepared with humic acid and kaolin. Resistance of membrane fouling ($R_f$) decreased as humic acid concentration changed from 10 mg/L to 2 mg/L, and finally the highest total permeate volume ($V_T$) could be obtained at 2 mg/L, which was the same with the previous results. Then, treatment efficiencies of turbidity and humic acid were above 98.9% and 88.7%, respectively. As results of treatment portions of UF, UF + $TiO_2$, and UF + $TiO_2$ + UV processes, turbidity was treated little by photocatalyst adsorption, and photo-oxidation. However, treatment portions of humic acid by adsorption and photo-oxidation were 2.5% and 12.3%, respectively. Compared with the previous results, treatment portions of humic acid by adsorption and photo-oxidation were different depending on membrane material and pore size. As simplified the process, the membrane fouling resistance after 180 minutes' operation ($R_{f,180}$) increased and the final permeate flux decreased a little.

• Food Science and Preservation
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• v.16 no.1
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• pp.23-32
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• 2009

This study evaluated quality characteristics of spirulina (0.63, 1.25, and 2.5%, all w/w) added noodles during storage at 4C. Total bacterial counts in raw spirulina added noodles were higher than those of the control during storage, but no bacteria were detected in cooked noodles. Escherichia coli was not detected in any group. The weight loss, volume loss, and moisture absorption of spirulina added noodles were somewhat greater than control values. Moisture contents of spirulina added noodles both before and after cooking decreased as the spirulina level increased. During storage, moisture loss from spirulina added noodles was a little greater than from the control. Hunter color values for L (lightness), a (redness), and b (yellowness) decreased during storage. The spirulina added noodles had significantly greater hardness, cohesiveness, gumminess, and chewiness compared with the control. The antioxidant activity of spirulina added noodles increased with spirulina level. A sensory preference test revealed that noodles with 1.25% spirulina received the highest scores for chewiness, overall preference, and buying intention. It is suggested that spirulina could be added to noodles at a concentration of up to 1.25% to improve quality.

• Korean Journal of Organic Agriculture
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• v.16 no.3
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• pp.287-298
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• 2008

This experiment was carried out to investigate the effect of different feed conditions on growth, cast production and conversion efficiency of organic matter to the earthworm. The experiment was tested on cow manure(CM) mixed with rice hulls (RH) or rice straw(RS). The mixture ratios were designed as one time, two times and three times of cow manure volume, respectively. The CM and RH mixtures resulted better on growth rate, reproductive efficiency and wormcast production than those for CM and RS mixtures. Especially on three times of RH mixture showed the highest growth characteristics compared to the other mixtures. Although both were between 20 and 34 on carbon and nitrogen ratio, the result inferred that the difference on the growth might have been caused by feeding conditions. On the mixtures of cow manure with rice hulls(CM+RH) was significantly higher on values on the conversion rate and conversion efficiency of organic matter to earthworm tissues than the mixtures of cow manure with rice straw(CM+RS). The most concerned point of the mixture of earthworm feed is that high contents of volatile solid and total carbon that increases in conversion efficiency of organic matter to earthworm tissues, and also causes the increase in growth rate and reproductive efficiency. The wormcast could be used as a valuable plant growth medium or soil conditioner for sustainable agriculture and it may be due to their high qualities of physico-chemical properties.

• Journal of Korean Society of Forest Science
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• v.78 no.2
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• pp.160-167
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• 1989

This study was carried out to examine the mycorrhizal development, growth, and nutrient uptake of Quercus serrate seedlings while they were grown for 120 days in a pot medium with and without Pisolithus tinctorius, and also with applications of nitrogen levels. The results were summarized as follows : 1) Inoculated seedlings showed ectomycorrhizal formation of 61. 75%. 2) In the root development, the best nitrogen level was $300{\mu}g/ml$ for inoculated seedlings, and the number of short roots, the number of primary lateral roots and total length of lateral roots were 34.3, 30.7, and 17.2% greater, respectively, than noninoculated seedlings. 3) Growth of shoot, leaf area, total dry weight, and volume of inoculated seedlings were increased 26.9, 52.3, 31.7, and 85.7% greater respectively, than noninoculated seedlings. 4) Inoculated seedlings were more enhanced in the uptake of N, P, K, and Ca than noninoculated seedlings, and the enhanced uptake was best shown at $300{\mu}g$ N/ml treatment.

• Food Science and Preservation
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• v.16 no.4
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• pp.525-533
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• 2009

To explore cattail pollen powder as a functional food ingredient, we analyzed the general components of pollen powder, tested changes in the physical properties of dough containing the powder, and investigated the process ability of powder-containing dough in bread making by adding 3%, 6%, or 9% by weight of pollen powder to wheat flour. Cattail pollen powder consisted of (all w/w) 12.7-13.2% water, 15.7-17.8% crude protein, 1.3% crude fat, 7.5-7.7% free sugar, 14.7-18.6% crude fiber, 3.4-4.9% pollen, and 49.7-55.9% soluble nitrogen-free extract (NFE). Analysis of the physical properties of dough mixed with pollen powder showed that as more pollen powder was added, the absorption rate increased, but dough stability decreased. With increasing levels of cattail pollen powder, the falling number decreased, and amylase activity increased. Fermentability was highest in dough made with 3% by weight of pollen powder, and the bread product made from such dough had the greatest volume. As more cattail pollen powder was added, the moisture activity in dough tended to decrease to a greater extent than seen in control dough, and this tendency increased with time. We found that longer storage periods were associated with greater hardness and springiness, which indicated degradation in product quality. Therefore, it is suggested that bread products containing cattail pollen powder should be consumed within 3 days of preparation. In a taste survey, bread baked with 3% (w/w) cattail pollen powder scored highest in all questionnaire items.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.8
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• pp.1270-1277
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• 2014

This study investigated the quality characteristics of instant rice noodles manufactured with broken rice flour as an application of rice-processed products. We examined the physicochemical characteristics of common rice flour (CRF), broken rice flour (BRF), and CRF mixed with BRF (CBRF). Futhermore, instant rice noodles were manufactured with these three types of rice flour, and their quality and sensory characteristics were also investigated. Damaged starch content and water-binding capacity of rice flour were highest in BRF. Particle size of rice flour was significantly different among the three types. RVA pasting viscosities of BRF and CBRF were higher than that of CRF. Volume after cooking of instant rice noodles increased in rice noodles made with broken rice flour (BRN). Turbidity and cooking loss of BRN were higher than those of common rice noodles (CON). For texture properties, CON displayed the highest hardness, adhesiveness, and chewiness. In the sensory evaluation, springiness and overall acceptability values of CON were significantly higher than those of other rice noodle types (BRN and CBRN). In conclusion, BRN showed increased cooking loss and turbidity with reduced texture and overall acceptability values. The results of this study suggest that added amount of CRF may significantly increase the overall quality of instant rice noodles prepared with BRF.

• Korean Journal of Food Science and Technology
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• v.10 no.1
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• pp.78-82
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• 1978

In a series of studies on the utilization of persimmons, the purpose of this experiment was to examine the optimum thickness of film using different number of persimmons per film bag. 'Fuyu', persimmon variety was used in this investigation. The results obtained were as follows: The optimum thickness of the film bag was 0.08mm, 0.06mm, and 0.04mm for the bags packed with 3, 10 and 50 persimnons, respectively. The changes in the ratio of firmness, loss of fresh weight, titrable acidity and percentage of sugar contents were minimal in these three optimum combinations than the others. These results could be explained by the balanced optimum gas concentration, $CO_2$ 5-10% and $O_2$ 5%, in those three optimum combination. Therefore, it was suggested that the different thickness of film bag needs a particular number of fruits packed per bag for the long term storage in persimmons.