• Membrane Journal
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• v.11 no.4
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• pp.152-160
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• 2001

The pretreatment for COD removal of acrylic wastewater and separation characteristics of ultrafiltration hollow fiber type module and reverse osmosis spiral wound type module with the variation of applied pressure and temperature were discussed. Thc optimum washing time of membranes was decided with long team operation and the degree of fouling was discussed with operating time. Permeate flux was decreased rapidly at 14 hrs and that of reverse osmosis membrane was indicated similarly. CaO find sand filter for the first step, neutralization process with treated acrylic wastewater as the second step, UF/RO processes were used as final strep. It was shown treat COD and TDS were below allowable discharge value with the result.

• Korean Journal of Food Science and Technology
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• v.24 no.3
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• pp.199-203
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• 1992

This study was aimed to optimize the required condition for recovering the low soluble taste component obtained from sea tangle extract using ultrafiltration, and to investigate effects of membrane type, temperature, transmembrane pressure and flow rate respectively. We also compared relationship between the profile of permeate flux and the recovery yield of taste component under the selected optimal condition using ultrafiltration and diafiltration. Hydrophobic GR 51 PP membrane kept higher average permeate flux than hydrophilic FS membrane, and average permeate flux also had increasing tendency in relation to rising flow rate but it showed limit value of 3.7 l/min. Average permeate flux decreased as transmembrane pressure increased but it showed little change with rising temperature. Investigation upon average permeate flux, total dissolved solid and recovery yield of taste components using ultrafiltration and diafiltration resulted in relatively higher recovery yield in ultrafiltration. Compared ultrafiltration and diafiltration, average permeate flux was lower in ultrafiltration.

• Membrane Journal
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• v.6 no.4
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• pp.203-212
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• 1996

The operating parameters influencing on limiting flux was investigated in the ultrafiltration of PVA, and a new model, which is based on the Amiar model using the concept of heat transfer coefficient, was devised to overcome the limitation of gel-layer model. Using polysulfone plate-unit membrane (MWCO=20,000) and hollow-fiber membrane (MWCO= 30,000), ultrafiltration characteristics of PVA was examined with the variation of operating parameters such as cross flow velocity, transmembrane pressure, temperature, and PVA concentration. According to experimental results, the ultrafiltration of PVA through polysulfone membrane is mainly controlled by well-known phenomena of concentration polarization caused by gel-layer formation. On the contrary, in hollow fiber membrane was observed upward limiting flux which can not be explained by gel-layer model. New model was applied to predict the upward limiting flux behavior with partial satisfaction. The application of new model including viscosity correction factor, however, revealed that PVA ultrafiltration is closely related to the viscosity of permeating fluid.

• Korean Journal of Food Science and Technology
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• v.27 no.3
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• pp.313-317
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• 1995

Ion exchange process was optimized to purify ultrafiltrated bean cooking water(BCW) for the production of soy-oligosaccharides. The ultrafiltrated BCW with cutoff MW(COMW) 20,000 membrane was treated with various ion exchange resins. Protein and ash were mostly removed by anion and cation exchange resins, respectively. Based upon removing capabilities for ash and protein, a cation exchange resin(SK1B) and an anion exchange resin(WA30) were selected. Protein and ash were more efficiently removed at low extract/resin ratios(ERR), but part of the oligosaccharides were concomitantly lost. When 2-step-ultrafiltrated BCW first with COMW 20,000 membrane and successively with COMW 5,000 membrane was treated with a mixed resin(SK1B : WA30 =1 : 2) at ERR 5.0, most oligosaccharides were recovered in a clear protein- and ash-free liquid.

• Journal of Korean Society of Environmental Engineers
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• v.27 no.8
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• pp.837-843
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• 2005

Coagulation influence was evaluated as the pretreatment for ultrafiltration. Coagulation was expected to improve water quality, reduce membrane fouling and increase backwash effect. Continuous operation of UF was employed in order to investigate the influence of coagulation. Alum, PACS and Ferric chloride were used as coagulants separately. From the result of the research, coagulation can improve the treated water quality greatly. Organic removal was increased more than turbidity and showed an improvement of 30.6% at most. All three coagulants presented conspicuous reduction of membrane fouling, among which PACS was the most effective with long term run. Backwash effect differed with different coagulants while Ferric chloride turned out to be the most effective one. The optimum dosage of coagulant resulted in the highest backwash efficiency.

• Korean Journal of Food Science and Technology
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• v.31 no.2
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• pp.458-464
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• 1999

The value of lysozyme as a natural food preservative is continuously increased due to its unique antimicrobial activity. To determine the optimum separation concentration among the various hen egg white protein (HEWP) concentrations (0.25, 0.5, 1.0, w/v), protein concentrations, lysozyme concentrations, specific activities (SA), and purification factors of prefiltered solution (PFS) and PM30 permeate solution (PMS) were compared. The purity of lysozyme separated at each step was analyzed and confirmed by gel permeation chromatography and electrophoresis. The fouling deposits on membrane were observed by SEM. The non-enzymatic proteins were removed over 99% by ultrafiltration (UF). The increased feed concentration did not contribute to the increase of SA. SA of PMS was 18 to 31 times higher than that of PFS. The optimum feed concentration was decided as 0.25% based on SA and purification factor. The non-enzymatic region of gel chromatogram was proved to be ovalbumin. The thickness of deposit on the UF membrane was approximately $0.9{\mu}m$ and removed by cleaning with 0.1 N NaOH. Therefore, UF using PM30 membrane was very effective to separate the antimicrobial lysozyme from various HEWPs.

• Korean Journal of Food Science and Technology
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• v.35 no.3
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• pp.386-392
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• 2003

Physicochemical and microbiological changes of grape wine fermented and aged at 25 and $15^{\circ}C$ for 2 and 14 weeks, respectively, were investigated. Viable bacterial cell number, $3.3{\times}10^2\;CFU/mL$ at the beginning of fermentation, increased to $2.3{\times}10^6\;CFU/mL$ after 2 weeks, then decreased to $1.9{\times}10^3\;CFU/mL$ after 14 weeks. Viable yeast cell number increased from $2.8{\times}10^2\;to\;2.2{\times}10^7\;CFU/mL$ during fermentation, then decreased to $1.6{\times}10^4\;CFU/mL$ after aging. Turbidity, pH, total sugar content, reducing sugar content, and solid content of grape wine decreased during fermentation, whereas acidity and alcohol content increased to 0.64 and 8.4%, respectively. Most physicochemical properties did not change significantly during aging. When grape wine was filtered through $0.45-{\mu}m$ nitrocellulose membrane, followed by various ultrafiltration membranes with different molecular weight cut-off values, Biomax 100K membrane with $100\;L/m^2/hr$ (LMH) of initial flux was chosen for ultrafiltration process. These membrane filtration treatments resulted in complete removal of microorganisms and decreases in turbidity, reducing sugar, and solid content. Physicochemical properties of wine did not change, and no microorganisms were found during storage at $30^{\circ}C$ for 12 weeks.

• Proceedings of the Korea Society for Energy Engineering kosee Conference
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• 1998.10a
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• pp.134-137
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• 1998

표면처리 한 UF 막으로 오일/물 에멀젼과 오일-SDS/물 어멜젼을 한외여과 시험하였다. 고분자와 계면활성제를 polysulfon막에 흡착시켜 표면을 처리하였다. 오일-SDS/물 에멀젼의 한외여과는 SDS양을 변화시키면서 수행하였다. 다양한 표면처리 한 막으로 한외여과 실험을 회분식 실험방법으로 수행하였다. 표면처리 안한 막에 대한 오일 에멀젼 한외여과시 fouling의 주요 원인이 오일 에멀젼의 흡착이며, 막의 표면처리와 오일 에멀젼에 계면활성제의 주입으로 뚜렷한 fouling의 저감효과가 있었다.

• Membrane Journal
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• v.22 no.6
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• pp.441-449
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• 2012

Effect of humic acid (HA) with periodic nitrogen back-flushing was investigated in hybrid process of alumina microfiltration and photocatalyst for drinking water treatment. It was compared and investigated with the previous results of microfiltration water back-flushing or ultrafiltration nitrogen back-flushing in viewpoints of membrane fouling resistance ($R_f$), permeate flux (J), and total permeate volume ($V_T$). As results, the trends of membrane fouling were different depending on nitrogen or water back-flushing, and depending on ultrafiltration or microfiltration made with the same material. Also, the nitrogen back-flushing using microfiltration was more effective membrane fouling inhibition than ultrafiltration, and the nitrogen back-flushing was more effective than water back-flushing using the same microfiltration membrane. Turbidity treatment efficiencies were almost constant independent of HA concentration, but HA treatment efficiency was the maximum at HA 10 mg/L. From this results, it was shown that the treated water HA quality increased as increasing HA concentration, but HA could be removed the most effectively by photocatalyst beads adsorption and photo-oxidation at HA 10 mg/L.

• Korean Journal of Food Science and Technology
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• v.30 no.5
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• pp.1146-1151
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• 1998

To prevent deterioration of the jujube wine quality by using heat sterilization while commercial production, ultrafiltration and microfiltration were applied. The permeate flux and physicochemical properties of jujube wine determined by MF and UF membrane ($0.2\;{\mu}m$ pore size and 50 K dalton cut off) were investigated. The permeate flux increasing caused the increased operating pressure. The Hunter L value of jujube wine treated MF and UF was increased and that of b value was decreased. The turbidity of jujube wine treated MF and UF was largely decreased. And the values of pH, ethanol, total acid and soluble solid were decreased or were at the same level comparing with untreated jujube wine. Retention percentage of sugar and organic acid was more than 80% and was not influenced by operating pressure. Results of sensory evaluation indicated that the color of UF was superior to un-treatment and commercial ones. And the flavor and taste were not significantly different with untreated jujube wine. The quality deterioration of commercial jujube wine could be improved by MF and UF. According to the sensory evaluation, there was also not difference between MF and UF for preference test. Therefore, the quality of jujube wine could be improved by MF having better separation yield efficiency than UF.