• Korean Chemical Engineering Research
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• v.53 no.2
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• pp.224-230
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• 2015

This study was conducted to investigate the effects of several variables on the durability of wood pellets fabricated with torrefied larch (LAR) and tulip tree (TUT) chips. Microscopic observation by scanning electron microscope-energy dispersive X-ray spectrometer was also performed to identify the surface of the wood pellets visually. In addition, torrefied-LAR and TUT pellets were fabricated with the addition of moisture, lignin, starch and protein as binders, and durabilities of the pellets were analyzed statistically. Durabilities of torrefied-LAR and TUT pellets were lower than one of non-torrefied-LAR and TUT pellets. Durabilities of both pellets fabricated with the wood chips, which were torrefied with $230^{\circ}C$ and 30 min, were the highest among all torrefaction conditions used in this study. From the microscopic observations, lignin was distributed broadly on the surface of non-torrefied wood pellets, whereas congregated partially on the surface of torrefied wood pellets. Durability of LAR pellets increased with the addition of moisture, but that of TUT pellets was reduced. Addition of binders contributed to increase the durability of LAR and TUT pellets. As a binder, lignin and protein were more effective than starch for improving the durability. In conclusion, mild torrefaction treatment, such as $230^{\circ}C$ and 30 min, might be an optimal condition to minimize the durability reduction of the LAR and TUT pellets. In addition, when torrefied woody materials with high and low specific gravities are used as a raw material for the production of durable wood pellets, it might be required to adjust moisture content and torrefaction conditions of woody materials, respectively.

• Journal of Korean Society of Environmental Engineers
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• v.39 no.11
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• pp.599-606
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• 2017

The effects of microbubble-oxygen physicochemical method for the removal of organic pollutants, nitrogen, and phosphorus contained in animal manure were investigated using a laboratory scale single reactor. The characteristics of used livestock manure were $36,894{\pm}5,024mg\;TCOD/L$, $22,031{\pm}2,018mg\;SCOD/L$, $4,150{\pm}35mg\;NH_4-N/L$, and $659{\pm}113mg\;PO_4-P/L$. It was confirmed that the amount of organic pollutants, nitrogen, and phosphorus removal was increased by the use of oxygen rather than air as the gas supplied with the microbubble, and by input of larger oxygen amount. When the oxygen was fed with 600 mL flow rate per minute, TCOD and phosphorus removal were 2.5 times and 5.6 times higher than those of air supplied. As the microbubble-oxygen reaction time was longer, the removal rate of nutrients increased gradually. The removal rates of ammonium and phosphorus reach to $41.03{\pm}0.20%$ and $65.49{\pm}1.39%$, respectively, after 24 hours. When the coagulation treatment method was applied to increase phosphorus removal rate from the effluent of microbubble-oxygen treatment, the phosphorus was removed up to 92.7%. However, the removal rate of organic pollutants (TCOD) was as small as $28.7{\pm}0.2%$ within the first 6 hours, and then the negligible removal of TCOD was recorded. This study suggests that microbubble-oxygen can be applied not only livestock manure but also aeration tank of various wastewater treatment plant, which can reduce the load on the associated unit process and produce stable high-quality effluent.

• Korean Journal of Food Science and Technology
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• v.34 no.4
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• pp.652-660
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• 2002

To develop natural food preservatives for extending the shelf-life of jeotkal (salted and fermented seafood), antimicrobial substances were extracted from 32 types of medicinal herbs and edible plants using 95% ethanol. Among the extracts, Glycyrrhizae radix, Curcumae domestica, Galla rhois, and Resina pini showed relatively high inhibitory effects on the growth of the microorganisms isolated from the deteriorated jeotkal. We selected and tested the extract from Recina pini as a natural jeotkal preservative. This ethanol extract was purified partially by adding equal quantity of water, through which 77% of insoluble materials were removed as impurities. In manufacturing modified jeotkal using squid, sucrose and starch syrup were substituted with sorbitol, $glucono-{\delta}-lactone$ was added instead of vitamin C and lactic acid, and sterilized hot pepper was used instead of natural one. The shelf-life of modified jeotkal was prolonged by 4 days compared with the control jeotkal when stored at $20^{\circ}C$, while that of modified jeotkal containing 1.0% partially purified Recina pini extract was prolonged by 6 days compared to the control. The same tests were conducted for the changran (stomach and intestine of Alaska pollack) jeotkal preservation. The shelf-life of the control jeotkal was 24 days, whereas the modified jeotkal and the Resina pini extract-containing modified jeotkal maintained their qualities without changes in microbial and chemical characteristics for 90 days at $20^{\circ}C$ storage.

• Clean Technology
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• v.27 no.4
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• pp.359-366
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• 2021

Halloysite nanotubes (HNTs), the multiwalled clay mineral with the composition of Al₂Si₂O₅(OH)₄·nH₂O, have been highlighted as a low-cost adsorbent for the removal of dyes from wastewater. Although a powder of halloysite presents a high specific surface area, forming media are significantly considered due to sludge-clogging induced by the water-bound agglomeration. However, higher firing temperature to achieve the structural durability of the media and lower utilization rate due to longer penetration depth into the media act as hurdles to increase the dye-adsorption capacity. In this work, the retention of the adsorption capacity of halloysite was evaluated with methylene blue solution after the heat treatment at 750 ℃. In order to improve the utilization rate, tubular media were fabricated by extrusion. The images taken by transmission electron microscopy show that HNTs present excellent structural stability under heat treatment. The HNTs also provide superb capacity retention for MB adsorption (93%, 18.5 mg g^-1), while the diatomite and Magnesol^® XL show 22% (7.65 mg g^-1) and 6% (11.7 mg g^-1), respectively. Additionally, compositing with lignin enhances adsorption capacity, and the heat treatment under the hydrogen atmosphere accelerates the adsorption in the early stage. Compared to the rod-type, the tubular halloysite media rapidly increases methylene blue adsorption capacity.

• Applied Chemistry for Engineering
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• v.34 no.2
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• pp.111-120
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• 2023

The nucleation mechanism was studied using a calcium ion selective electrode (Ca ISE) to observe the formation of CaCO₃, a representative mineral in the CO2 cycle, and to analyze the effect of the Mg/Ca-ratio and temperature on the formation of pre-nucleation cluster (PNC) and CaCO₃. As a result of the experiment, a small amount of crystal was formed. Energy dispersive X-ray spectroscopy (EDS) was used for surface element analysis, and a field emission scanning-electron microscope (FE-SEM) was used for the morphology analysis of synthesized carbonates. These results showed that various shapes of crystalline CaCO₃ (calcite, aragonite, etc.) were observed for each Mg/Ca ratio and temperature. In addition, the calibration plot obtained from Ca ISE showed information on the formation process of CaCO₃. Our results showed that as magnesium ions interfered with the binding of calcium and carbonate ions and delayed the aggregation between PNCs, the nucleation and formation of CaCO₃ were delayed. On the other hand, the temperature showed an opposite trend as compared to the effect of magnesium under our experimental conditions, indicating that temperature accelerated the formation of CaCO₃. Furthermore, the morphology of CaCO₃ clearly changed according to the Mg/Ca ratio and temperature, and it was confirmed that the two factors are very important for CaCO₃ formation in that they could affect the overall process.

• Journal of the Korean Society of Food Culture
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• v.21 no.6
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• pp.644-652
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• 2006

This study was investigated the utilization of pomegranate(P) as coagulants for 새려 manufacture, the quality characteristics and shelf-life on tofu made by P1(fruit juice of pomegranate 1%) and P2(fruit juice of pomegranate 2%) and P3(fruit juice of pomegranate 3%) and P4(fruit juice of pomegranate 4%) and P5(fruit juice of pomegranate 5%) were investigated and compared to G.D.L(C). And also, total microbe and tatal acid of the tofu were determined during storage at $0^{\circ}C^$. The results are summarized as follow P3(493.3g/500ml) compared to C(485g/500ml) showed the highest yield. Turbidity of tofu was increased as the proportion of pomegranate was increased, while pH of tofu was increased as the proportion of pomegranate was decreased. $L^{\ast}^{\ast}^{\ast}$ value of C tofu was highest, $a^{\ast}^{\ast}^{\ast}$ value of tofu was increased as the proportion of pomegranate was increased and $b^{\ast}^{\ast}^{\ast}$ value of C tofu was higher than those of other tofus. The hardness of tofu coagulated with pomegranate showed higher than that of coagulated G.D.L. The cohesiveness of P4, P5 showed higher than C tofu, but those of other tofus showed lower than C tofu. The springiness of tofu showed in the order of P4>P5>P3>P2>P1, gumminess of P5 tofu was highest. The Brittleness of tofu was increased as the proportion of pomegranate increased. The pH value of tofu coagulated with pomegranate increased during storage at $0^{\circ}C^$. During the storage period of tofu, pH and total acid showed a maximum change in C tofu. Generally the total plate counts of bacteria of all tofu increased during storage at $0^{\circ}C^$, and those of tofu with added pomegranate were shown to be lower than C tofu. The results of S.E.M(scanning electron microscopes), the lower hardness showed the more soft and the smaller particle, The particle of C tofu was small and uniformity but the size of P4, P5 tofu showed coarse. In the sensory evaluation of all tofu, sleekness, nutty, chewiness and smoothness, appearance and overall quality was the highest in C tofu. In the sensory evaluation of tofus coagulated with pomegranate. overall quality was the highest in P2.

• Korean journal of food and cookery science
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• v.26 no.5
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• pp.636-648
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• 2010

Two types of wild grape extracts(WGE) prepared by different methods were added into butter-top bread at different concentrations(0, 5, 10, 15, 20% of water). Then, the resulting breads were analyzed for their physicochemical and sensory properties in order to identify whether or not the WGE-enriched breads were comparable to control bread in terms of qualities and preferences. Wild grape sugar mixture(WGS), which was prepared by osmotic dehydration of wild grape fruits with the same amounts of sugar, presented significantly lower moisture content and titratable acidity as well as higher pH and sugar content compared to wild grape juice(WGJ), which was produced by boiling the fruits in a vacuum jar and squeezing. The pH of the doughs and breads containing WGE tended to decrease with increasing amounts of WGE, and this phenomenon was more appreciable in those containing WGJ than WGS. This was presumably due to the higher contents of tartaric acid in WGJ. For both types of extracts, hardness, gumminess, and chewiness of the doughs decreased with the addition of WGE, nevertheless, which properties were not remained in the resulting breads. This could be partially attributed to the relatively high degree of baking loss and lower pH of the WGE-enriched breads than those of control bread. Contrary to the mechanical analyses, the sensory properties of the breads were dependent on the WGE type. That is, WGJ-enriched bread showed lower consistency and moistness than control bread, which consequently led to relatively lower overall acceptability. However, WGS addition did not adversely affect the sensory properties of the bread. In particular, addition of 5% WGS somewhat improved the physical and sensory qualities of the bread. Thus, WGE-enriched bread could be produced without loss of bread quality when prepared with 5% WGS.