• Journal of the Korea Organic Resources Recycling Association
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• v.25 no.3
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• pp.91-98
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• 2017

The purpose of this study is to provide a design and operation technical guideline for meeting the appropriate design criteria to bio-gasification facilities treating organic wastes. 9 anaerobic digestion facilities which is normally operated during the field survey and 14 livestock manure farms were selected for precision investigation. the physicochemical analysis was performed on the moisture and organic contents, nutrients composition (carbohydrate, fat, protein), volatile fatty acids (VFAs), and nitrogen, etc. Volatile solids (VS) of organic wastes brought into the bio-gasification facilities were 2.81 % (animal manure only) and 5.92 % (animal manure+food waste), respectively. Total solids (TS) reults of samples from livestock farms were 5.6 % in piglets and 11~13 % in other kinds of breeding pigs. The actual methane yield based on nutrients contents was estimated to $0.36Sm^3CH_4/kgVS$ which is equivalent to 72 % of theoretical methane yield value. The optimum mixing ratio depending on the effect of the combined bio-gasification was obtained through the continuous stirred-tank reactor (CSTR) which is operated at different mixing ratio of swine manure and food waste leachate. The range of swine manure and food waste leachate from 60:40 to 40:60 were adequate to the appropriate conditions of anaerobic digestion; less than 100 gTS/, more than alkalinity of 1 gCaCO3/L, C/N ratio 12.0~30.0, etc.

• Korean Chemical Engineering Research
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• v.56 no.1
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• pp.85-95
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• 2018

In this research, a biofilter system equipped with a biofilter process and a humidifier composed of a fluidized aerobic and an anoxic reactor, was constructed to treat odorous waste air containing hydrogen sulfide, ammonia and VOC, frequently generated from pig and poultry housing facilities, compost manufacturing factories and publicly owned facilities. Its optimum operating condition was revealed and discussed. In the experiment of complex feed, the ammonia of fed-waste air was removed by ca. 75% and more than 20% at the stage of the humidifier and the biofilter, respectively. The toluene of the fed-waste air was removed by ca. 20% and more than 70% at the stage of the humidifier and the biofilter, respectively. Therefore the water-soluble ammonia and the water-insoluble toluene were treated mainly at the stage of the humidifier and the biofilter, respectively. In addition, hydrogen sulfide was almost absorbed at the stage of the humidifier so that it was not detected at the biofilter process. In the experiment of ammonia-containing feed, the ammonia of fed-waste air was removed by ca. 65% and 35% at the stage of the humidifier and the biofilter, respectively. Its removal efficiency of ammonia at the stage of the humidifier was 10% less than that in the experiment of complex feed, due to no supply of such carbon source as toluene required in the process of denitrification. In the experiments of complex feed, ammonia-containing feed with and without (instead, glucose) the addition of yeast extract, the absorption rates of ammonia-nitrogen were ca. 0.28 mg/min, 0.23 mg/min and 0.27 mg/min, respectively. The corresponding denitrification rates in the anoxic reactor were 0.42 mg/min, 0.55 mg/min and 0.27 mg/min, respectively. In addition, in the modeling of bubble column(the fluidized aerobic reactor of the humidifier) process, the value of specific surface area(a) of bubbles multiplied by enhanced mass transfer coefficient (E $K_y$) was evaluated to be 0.12/hr.

• Journal of Soil and Groundwater Environment
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• v.14 no.6
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• pp.65-70
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• 2009

Reduction of groundwater surface tension prior to air sparging (SEAS, surfactant-enhanced air sparging) was known to increase air saturation in the aquifer under influence, possibly enhancing the removal rates of volatile contaminants. Although SEAS was known to be efficient for increasing air saturation, little information is available for different hydrogeological settings including soil particle sizes and the depth of aquifer. We investigated water saturations in the sparging influence zone during SEAS using one-dimensional column packed with sands of different particle sizes and different aquifer depths. An anionic surfactant was used to suppress the surface tension of water. Two different sands were used; the air entry pressures of the sands were measured to be $15.0\;cmH_2O$, and $36.3\;cmH_2O$, respectively. No significant difference was observed in the water saturation-surface tension relationship for sands with different particle sizes. As the surface tension decreased, the water saturation decreased to a lowest point and then it increased with further decrease in the surface tension. Both sands reached their lowest water saturations when the surface tension was set approximately at 42 dyne/cm. SEAS was conducted at three different aquifer depths; 41 cm, 81 cm, and 160 cm. Water saturation-surface tension relationship was consistent regardless of the aquifer depth. The size of sparging influence zone during SEAS, measured using two-dimensional model, was found to be similar to the changes in air saturation, measured using one-dimensional model. Considering diverse hydrogeological settings where SEAS to be applied, the results here may provide useful information for designing SEAS process.

• Korean Chemical Engineering Research
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• v.62 no.1
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• pp.87-98
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• 2024

This study was conducted to investigate the efficiency of the filtering sets composed of fiberboards, which were fabricated with lignocellulosic fiber and cork oak bark-based activated carbon (COA), as well as traditional Korean paper handmade from mulberry trees (KP) for the filtration of PM, TVOC and HCHO. Three-layers fiberboards (WRF) were fabricated with wood fiber in its surface layers and recycled fiber/COA in its core layer using a protein-based adhesive with the resin content of 8%. Filtering sets were composed of three WRF and one sheet of KP. Concentrations of PM, TVOC and HCHO generated with the combustion of a incense in a sealed laboratory hood were reduced efficiently with the operation of air-purifier installed the filtering sets. Except for the WRF fabricated with 4%/4% resin contents, other WRF were prepared with 5%/3% and 6%/2% resin contents in surface/core layers, and then the WRF were used with KP for the fabrication of filtering sets. Filtration efficiency of the filtering sets was improved as the core-layer resin content applied in the fabrication of WRF decreased. In addition, filtration efficiency of the WRF-based filtering set fabricated with KP of 25 g/m² basis weight was higher than that with KP of 45 g/m² basis weight. Filtering sets composed of three-layers fiberboards (RWF) that recycled fiber and wood fiber/COA were used in its surface and core layers, respectively, and KP-25g showed higher filtration efficiency than those of WRF-based filtering sets. Air-inhalation equipment installed the RWF-based, WRF-based filtering sets and without filtering set were operated in small indoor and large outdoor spaces. Efficiency for filtering PM and TVOC of the RWF-based filtering sets was higher than that of other filtering sets. It is concluded that fiberboard-based filtering sets composed of RWF and KP-25g can be used as a filter for reducing the concentrations of PM and TVOC existed in indoor and outdoor spaces.

• Korean Journal of Poultry Science
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• v.50 no.3
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• pp.143-159
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• 2023

The study aimed to evaluate the antioxidative effects of rosemary (Rosmarinus officinalis L.) and clove (Syzgyium aromaticum L.) essential oils on fried Korean native thigh meat, including their impact on processed characteristics and flavor compounds. Clove essential oil showed higher DPPH scavenging activity, FRAP and total phenol content compared to rosemary essential oil (P<0.05). The treatments with the addition of 0.005% and 0.01% rosemary (0.005RB and 0.01RB) and clove (0.005CB and 0.01CB) essential oils to the batter weight compared to control that did not include essential oils in batter. The addition of rosemary and clove essential oils to fried Korean native chicken thigh meat did not significant affect proximate composition, pH, TBARS, sensory characteristics. Except for 0.005CB, treatments adding essential oils decreased cooking loss (P<0.05) and 0.005CB showed significantly higher pick-up value than control. Addition of clove essential oil in fried Korean native chicken thigh meat resulted in higher levels of arachidonic acid compared to control (P<0.05). Volatile organic compounds (VOCs) analysis showed that addition of rosemary essential oil might mask its own VOCs, while clove essential oil addition reduced some pyrazine compounds. Although addition of rosemary and clove essential oil did not have significant sensory characteristics on fried Korean native chicken thigh meat, instrumental analysis revealed changes in the compounds that influenced flavor. Further studies are required to evaluate the stability of flavor and sensory characteristics of fried Korean native chicken thigh meat with added essential oils during storage.

• Journal of Korean Society of Environmental Engineers
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• v.22 no.5
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• pp.849-859
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• 2000

This study was conducted to identify the characteristics of methane fermentation and lysis effects of pre-treated microalgae. Chemical compositions of microalgae showed that the VS(volatile solid) was 86.1% of TS(total solid), and the protein was 63.5% of VS. These values were higher than those of activated sludge. The cell lysis test of raw microalgae biomass was conducted by many physicochemical methods. presenting that the degree of cell lysis was affected by following order: ultrasonic(100min.), alkali(pH 13), ultrasonic(10min), thermal($120^{\circ}C$), thermal($50^{\circ}C$), and acidic(pH 3) treatment. Methane fermentation with many pre-treated samples was performed, showing that the concentration of acetic acid was the highest. followed by propionic acid, butylic acid and valerie acid among all VFA(volatile fattic acid). In methane production. ultrasonic samples were only more effective than untreated one in total gas and methane productivity. but other samples were less effective. Especially. the alkalic sample had an inhibitation effect on methanogens.

• Korean Journal of Food Science and Technology
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• v.34 no.4
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• pp.666-672
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• 2002

Changes in chemical characteristic, microflora, and sensory evaluation of fish sauce extracted at an interval of one week from fermented solution were investigated. pH was reduced from 6.0 to 4.5, and trimethylamine oxide from 132.5 to 87.2 mg/100g during fermenting periods. Trimethylamine increased from 5.6 to 50.2 mg/100g, and volatile basic nitrogen from 48.3 to 232.5 mg/100g. Bacterial flora isolated from the fish sauce were 70% Lactobacillus sp. and 13% Bacillus sp. Among the free amino acids, alanine, glutamic acid, valine, and methionine contents constitute 40% of the total free amino acids. Major non-volatile organic acid of the fish sauce was lactic acid (76%). Sensory evaluation results of the fish sauce were higher than the traditional soybean sauce after 28 days of fermentation.

• Clean Technology
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• v.20 no.3
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• pp.232-240
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• 2014

The significance of thermoplastic polyolefin polypropylene (PP) lies in its potential to replace polyvinyl chloride (PVC), the most widely used material for automobile interiors (door trim, dash board), which discharges harmful compounds in certain conditions. Another benefit of PP (0.855 amorphous - 0.946 crystalline $g/cm^3$) is its low density compared to that of PVC ($1.1-1.45g/cm^3$), which reduces vehicle weight. Market demand for eco-friendly water-based adhesive/coating material is rising significantly as a substitute for solvent-based adhesive/coating material which emits VOC and causes harmful working conditions. Under such context, in this study, a series of eco-friendly waterborne polyurethane-urea primer (a paint product that allows finishing paint to adhere much better than if it were used alone) for hydrophobic PP were prepared from different mix of DMPA content, NCO/OH molar ratio, various wt% of silicone diol and various soft segment content, among which DMPA of 21 mole %, NCO/OH molar ratio of 1.2, modified silicone diol of 5 wt% and soft segment content of 73 wt% led to good adhesion strength. Additionally, the incorporation of optimum content of additives (0.5 wt% dispersing agent, 0.5 wt% levelling agent, 1.5 wt% antifoaming agent, 3.0 wt% matting agent) into the optimum waterborne polyurethane-urea also enabled good stability, levelling, antifoaming and non-glossy.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.20 no.1
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• pp.41-51
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• 1987

This study was carried out to prepare powdered smoked-dried mackerel which can be used as a soup base, and to examine storage stability and the taste compounds of Products. Raw mackerel are filleted, toiled for 10 minutes and pressed to remove lipids, and then soaked in extract solution of skipjack meat. This soaked mackerel are smoked 3 times to $10-12\%$ moisture content at $80^{\circ}C$ for 8 hours. And the smoked-dried mackerel were pulverized to 50 mesh. Finally, the powdered smoked-dried mackerel were packed in a laminated film $bag(PET/Al\;foil/CPP:\;5{\mu}m/15{\mu}m/70{\mu}m,\;15\times17cm)$ with air(product C), nitrogen(product N) and oxygen absorber(product O), and then stored at room temperature for 100 days. The moisture and crude lipid content of powdered smoked-dried mackerel was $11.3-12.3\%,\;12\%$, respectively, and water activity is 0.52-0.56. And these values showed little changes during storage. The pH, VBN and amino nitrogen content increased slowly during storage. Hydrophilic and lipophilic brown pigment formation showed a tendency of increase in product(C) and showed little change in product(N) and (O). The TBA value, peroxide value and carbonyl value of product(N) and (O) were lower than those of product (C). The major fatty acids of products were 16:0, 18:1, 22:6, 18:0 and 20:5, and polyenoic acids decreased, while saturated and monoenoic acids increased during processing and storage of products. The IMP content in products were 420.2-454.2 mg/100 g and decreased slightly with storage period. And major non-volatile organic acids in products were lactic acid, succinic acid and $\alpha-ketoglutaric$ acid. In free amino acids and related compounds, major ones are histidine, alanine, hydroxyproline, lysine, glutamic acid and anserine, which occupied $80.8\%$ of total free amino acids. The taste compounds of powdered smoked-dried mackerel were free amino acids and related compounds (1,279.4 mg/100 g), non-volatile organic acids(948.1 mg/100 g), nucleotides and their related compounds (672.8 mg/100 g), total creatinine(430.4 ntg/100 g), tetaine(86.6 mg/100 g) and small amount of TMAO. The extraction condition of powdered smoked-dried mackerel in preparing soup stock is appropriate at $100^{\circ}C$ for 1 minute. Judging from the results of taste and sensory evaluation, it is concluded that the powdered smoked-dried mackerel can be used as natural flavoring substance in preparing soups and broth.

• Korean Journal of Environmental Agriculture
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• v.13 no.3
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• pp.321-337
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• 1994

The garbage from the dwelling houses was composted in two kinds of small composter in laboratory to investigate the possibility of garbage composting. They were general small composters. One (type 1) was insullated but the other (type 2) was not. Because it was found that type 2 was not available for composting under our meteorological conditions through winter experiment, only type 1 was tested in spring and summer. The experiment was performed for 8 weeks in each season. The seasonal variation of several compounds in compost was evaluated and discussed. The result summarized belows are those taken at the end of the experiment, if the time was not specified. 1) The maximum temperature was $58^{\circ}C$ in spring, $57^{\circ}C$ in summer and $41^{\circ}C$ in winter. This temperature was enough to destroy the pathogen except for winter. 2) The mass was reduced to average 62.5% and the volume reduction was avergae 74%. 3) The density was estimated as 0.7kg/l in spring, 0.8kg/l in summer and 1.1kg/l in winter. 4) The water content was not much changed for composting periods. It had 75.6% in spring and 76.6% in summer and winter. 5) There was a great seasonal difference in pH value. It was reached to pH 6.13 in spring, pH 8.62 in summer and pH 4.75 in winter. 6) The faster organic matter was decomposed, the greater ash content was increased. Cellulose and lignin content were increased, but hemicellulose content was reduced during composting period. 7) Nitrogen contents were in the range of 3.1-5.6% and especially high in summer. After ammonium nitrogen contents were increased at the early stage of composting period, they were decreased. The maximum ammonium nitrogen content was 3,243mg/kg after 2 weeks in winter, 6,053mg/kg after 3 weeks in spring and 30,828mg/kg after 6 weeks in summer. C/N-ratios were not much changed. Nitrification occurred actively in spring and summer. 8) The contents of volatile and higher fatty acids were increased in early stage of composting and reduced after that. The maximum content of total fatty acid was 10.1% after 2 weeks in winter, 5.8% after 2 weeks in spring and 15.7% after 4 weeks in summer. 9) The contents of inorganic compounds were not accumulated as composting was proceeded. They were in the range of 0.9-4.4% $P_2O_5$, 1.6-2.9% $K_2O$, 2.4-4.6% CaO and 0.30-0.80% MgO. 10) CN and heavy metal contents did not show any tendency. They were in the range of 0.11-28.99mg/kg CN, 24-166mg/kg Zn, 5-129mg/kg Cu, 0.8-14.3mg/kg Cd, 7-42mg/kg Pb, ND-30mg/kg Cr and $ND-132.16\;{\mu}g/kg$ Hg.