• Journal of Korean Society on Water Environment
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• v.27 no.2
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• pp.167-177
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• 2011

Billions of barrels of briny produced water are generated in the United States every year during oil and gas production. The first step toward recovering or reusing this water is to remove the hazardous organics dissolved in the briny produced water. Biological degradation of hazardous volatile compound could be possible regardless of salinity if they were extracted from briny water. In the current work, the effectiveness of a vapor phase biofilter to degrade the gas-phase contaminants (benzene, toluene, ethylbenzene and xylenes, BTEX) extracted from briny produced water was evaluated. The performance of biofilter system responded well to short periods when the BTEX feed to the biofilter was discontinued. To challenge the system further, the biofilter was subjected to periodic spikes in inlet BTEX concentration as would be expected when it is coupled to a Surfactant-Modified Zeolite (SMZ) bed. Results of these experiments indicate that although the BTEX removal efficiency declined under these conditions, it stabilized at 75% overall removal even when the biofilter was provided with BTEX-contaminated air only 8 hours out of every 24 hours. Benzene removal was found to be the most sensitive to time varying loading conditions. A passive, granular activated carbon bed was effective at attenuating and normalizing the peak BTEX loadings during SMZ regeneration over a range of VOC loads. Field testing of a SMZ bed coupled with an activated carbon buffering/biofilter column verified that this system could be used to remove and ultimately biodegrade the dissolved BTEX constituents in briny produced water.

• Journal of the Korean Society of Food Culture
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• v.28 no.6
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• pp.640-650
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• 2013

Soy sauce, a basic ingredient in Asian cuisine, is made of fermented soybeans, salt, water, and barley or wheat flour. The sensory characteristics of soy sauce are not only determined through its main ingredients but also by various flavor compounds produced during the fermentation process. This study was conducted to identify the sensory attributes of five different commercial soy sauce samples that differ in Meju types (traditional Meju or modified Meju) and usage types. Thirty three sensory attributes, including appearance (1), odor (16), flavor (14), and mouthfeel (2) attributes, were generated and evaluated by eight trained panelists. The collected data were analyzed by analysis of variance and principal component analysis. There were significant differences in the intensities of all sensory attributes among the soy sauce samples. Soy sauce made with traditional Meju had high intensity of fermented fish, beany, musty odors and salt, Cheonggukjang, fermented fish flavors. Whereas two soy sauces made with modified Meju were strong in alcohol, sweet, Doenjang, roasted soybean flavors. Two soy sauces for soup made with modified Meju had medium levels of briny, sulfury, fermented odors and bitter, chemical flavors and biting mouthfeel characteristic.