• Proceedings of the Korean Journal of Food and Nutrition Conference
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• 2000.12a
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• pp.52.1-52
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• 2000

고분자 물질 용액에 감자 절편을 침지시의 탈수현상을 설명하기 위해 (1) 비정상 상태(unsteady state)에서의 확산 식을 초기시간에 대해 단순화시킨 모델, (2) 침지시간별로 수분확산계수와 평균확산계수를 비교하여 탈수현상을 설명하고자 한 모델, (3) 물질이동에 대한 Fick의 제2법칙을 무한평판의 조건에서 전체시간에 대해 전개한 모델 등 3가지 모델을 가정하여 검토한 결과 PEG용액에 감자절편을 침지했을 때 물질이동의 동력학적인 해석은 Fick의 제2법칙에 근거한 모델이 잘 적용되었으며 수분의 확산계수를 추정한 결과 8$\times$$10^{-7}$~4$\times$$10^{-6}$$cm^2$/s 범위였다.위였다.

• Proceedings of the Membrane Society of Korea Conference
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• 2008.05a
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• pp.138-140
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• 2008

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.4
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• pp.567-571
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• 2005

In this study, the effects of varying the amount of water, soaking time at $25^{\circ}C$ and drying time after soaking at $45^{\circ}C$ on the induction of resveratrol were evaluated to optimize the soaking treatment by response surface methodology (RSM). After response surface regression (RSREG), the second-order polynomial equation was fitted to the experimental data. The analysis of variance showed that the model appeared to be adequate $(R^2=0.9547)$ with no significant lack of fit (p>0.1). From statistical analysis, amount of water and soaking time were found to be significant factors. On the other hand, drying time was not significant. Ridge analysis showed that the optimized parameters were $67.15\%$ for amount of water, 19.58 hr for soaking time, 65.56 hr for drying time. It was confirmed that resveratrol content was increased from $0.1\;{\mu}g/g$ to $4.55\;{\mu}g/g$ under the optimized conditions. In addition, the experimental values at the optimized condition agreed with values predicted by ridge analysis. The analytical method validation parameters such as accuracy, precision, and specificity were calculated to ensure the method's validity.

• Membrane Journal
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• v.25 no.3
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• pp.268-275
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• 2015

Effects of aeration intensity on local fouling were investigated in submerged membrane modules. Higher liquid velocities were observed at the section with the lower fiber packing density. The liquid velocity is increased with increasing the gas-liquid injection factor. The high shear stress coincided with the high liquid velocity. The shear stress increases with the increasing of gas-liquid injection factor and the liquid velocity improves with the increasing of gas-liquid injection factor. Irreversible fouling resistance ($R_{ir}$) of the fiber position is significant in a local region of high suction pressure near the suction point of the fiber (position 1). The ratio of $R_{ir}/R_m$ and $R_{ir}/R_r$ of position 1 was highest compared to the position 2 and 3. Irreversible fouling resistances results confirmed the preferential deposition of foulants near the suction part of the fiber where the local suction pressure is the highest and correspondingly, more particles are accumulated to the membrane surface. The effects of local fouling along the fiber length are significant factors to optimize the design of submerged modules.

• Membrane Journal
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• v.27 no.1
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• pp.77-83
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• 2017

Transient behavior of fouling resistance was observed with a laboratory-scaled, submerged microfiltration membrane system treating high-turbidity source water consisting of inorganic silica particles and humic acid. Fouling mitigation efficiency with inorganic silica particles caused by aeration was reduced significantly as both humic acid and calcium ion existed together. Scanning electron microscopic observations showed that humic acid was adsorbed onto the surface of inorganic silica particles in the presence of calcium. Turbidity removal was achieved almost completely by submerged MF system regardless of feed compositions. However, the $UV_{254}$ removal of humic acid was improved in the presence of both calcium and inorganic silica particles. Additionally, increasing air-flow rate tended to increase $UV_{254}$ removal efficiency higher than 80%. This may be caused by back-transport of humic acid enhanced by inorganic silica particles providing surface for organic adsorption in the presence of calcium.

• Journal of the Korean GEO-environmental Society
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• v.14 no.4
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• pp.15-27
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• 2013

In order to plan out the Daegu G membrane filtration water treatment plant, water quantity, water quality and process stability were evaluated using the field pilot-scale tests, during the six months of continuous operation, including low water temperature period. The field model experiments, which were carried out according to the Installation Criteria of Ministry of Environment, consisted of two series : series 1 - water quality verification, and series 2 - membrane process evaluation. The process water quality met all drinking water standards with less than 0.03 NTU. Moreover, process operation showed a stable membrane pressure with 99% of recovery ratio. This shows that the tests were properly designed in terms of the influence of water loading and temperature. In conclusion, the purpose of this study is to establish core technology for advanced drinking water treatment, through on-going accumulation of engineering and construction know-how.

• The Korean Journal of Food And Nutrition
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• v.13 no.5
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• pp.477-482
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• 2000

For the purpose of explaining the dewatering phenomena of potato slice soaked in concentrated solution three models were proposed. Earlier model cannot explain the dewatering phenomena of potato slice in concentrated solution because of limiting its condition which is necessary to build a model. Therefore other three models were suggested and a model based on Fick\`s second law of mass transport at infinite plate conditions and numerical analysis was test model for explaining dewatering phenomena of potato soaked in concentrated solution. Apparent diffusion coefficient of water could be readily estimated from model III, and it could explain adequately the difference of the dewatering phenomena of various soaking conditions.

• Korean Journal of Food Science and Technology
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• v.18 no.6
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• pp.497-502
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• 1986

Soaking of soybeans is usually considered necessary as a part of further processing. However the soaking process causes the loss of soluble solids from soybean. The temperature effect on the leaching rate of soluble solids during soaking of soybeans were determined at temperatures ranging from $10^{\circ}-50^{\circ}C$. Soaking temperature and time were found to greatly influence the content of soluble solids. Solid leaching rate constant was increased with temperature ranging from 10 - 33 mg/min. Overall mass transfer coefficient of $66.7\;mg/m^2{\cdot}h$ at $20^{\circ}C$ for Saeal variety was higher as compared with other variety (Kwanggyo, Tanyob), and activation energy was found to be 4026 cal/mole. Z-values to reach different degree of leaching showed the descending tendency with increase of solid leaching.

• Food Science of Animal Resources
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• v.23 no.1
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• pp.21-27
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• 2003

This study was carried out to investigate the effect of curing method(tumbling and immersion) and curing time (10 min to 48 hrs) on pH, color, product yield, cooking yield, water holding capacity, shear force, and sensory evaluation of cured pork meat with soy sauce. Curing method had an effective on color of cured meat(before cooking), Meats were tumbled for 30 min, followed by 24 hr and 48 hr delay period showed higher lightness than meat immersed for 24 and 48 hrs, respectively. Tumbling processing improved product yield and cooking yield as compared to immersion counterpart. Therefore, tumbled meat had significantly greater product yield(p <0.05) during working time for 30 min. Increasing curing time improved water holding capacity and tenderness. Although curing time had no influence on sensory evaluation, tumbling processing improved sensory evaluation of texture, juiciness, and overall acceptability fer cured pork meat with soy sauce, as compared to immersion counterpart.

• Korean Journal of Food Science and Technology
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• v.31 no.4
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• pp.938-944
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• 1999

Response surface methodology (RSM) was used for monitoring the changes of Hunter's color and organoleptic colors of roasted doraji tea with variations in threonine concentration of soaking solution and roasting condition. In soaking and roasting processes based on the central composite design with variations in threonine concentration of soaking solution, roasting temperature and roasting time, coefficients of determinations $(R^{2})$ of the models were above 0.87 (p<0.05) in Hunter's color parameters and organoleptic color. Hunter's color L value of roasted doragi tea was maximized in 0.09% threonine concentration of soaking solution, $142.37^{\circ}C$ and 21.94 min in roasting condition. Hunter's color a value of roasted doragi tea was maximized in 1.24% threonine concentration of soaking solution, $154.01^{\circ}C$ and 28.59 min in roasting condition, minimized in 1.67% threonine concentration of soaking solution, $137.61^{\circ}C$ and 24.62 min in roasting condition, Hunter's color b value of roasted doragi tea was maximized in 1.10% threonine concentration of soaking solution, $154.72^{\circ}C$ and 27.12 min in roasting condition. The maximum quality of organoleptic color of roasted doragi tea was soaked in 1.25% threonine concentration, and roasted at $141.81^{\circ}C$ for 34.14 min.