• Journal of Korean Society of Water and Wastewater
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• v.18 no.3
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• pp.279-290
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• 2004

Sludge quantity has increased at "A"water treatment plant due to deterioration of raw water quality and GAC installation. Increased sludge resulted in overloading on sludge handling facilities. The object of this study is to survey sludge quantity and capacity of sludge handling facilities at "A"water treatment plant. Measured quantity of sedimentation sludge considerably exceeded the design capacity of sludge holding basin. Sludge holding basin was properly designed, but low concentration of sludge discharged from sedimentation basin caused production of large volume of the sludge. Timer operated control system for sludge withdrawal unit and leakage through a control valve were suspected to cause the low concentration. Augmentation of the control system by a turbidity meter and addition of a new control valve successfully reduced the sludge volume enough to satisfy the design capacity of sludge holding basin. Unlike sedimentation sludge, measured quantity of washwater was considerably less than the design capacity of washwater basin because it was over-designed.

• Journal of the Korean Society of Food Culture
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• v.13 no.1
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• pp.9-17
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• 1998

The objective of this study is to provide a fundamental data to improve meals of the college foodservice operations serving more than 300 meals per day through evaluating changes in; total vitamin C contests, water contents, and pH, in the process of handling such foods as soybean sprout cooked and of fresh vegetable salads. This study, also, tried to identify nutrition reduction, step by step, to minimize nutrition loss. 1. In handing COOKED SOYBEAN SPROUTS, total vitamin C contents were higher after wash(1.54%mg%) than other cooking methods adopted in university meals(1.08mg%), however, total vitamin C contents was significantly lost during boiling step. 2. Significant loss of total vitamin C and water content in the FRESH VEGITABLE SALADS was detected in the process of washing and cutting vegitables. Especially,'cabbage' lost 20% of total vitamin C in the process of 'soaking in water', which was one of preparation process 3. Significant loss of vitamin C was observed after 6 hours of HOLDINC AFTER COOKING but it can be reduced through holding under lower temparature, in case of soybean sprouts and fresh vegitable salads. pH became acidic as holding time expanded. WATER CONTENT of cooked soybean sprouts decreased up to 4 hours holding time, however, it increased when we checked at after 6 hours' of holding time. Water content continuously decreased up to 6 hours of holding time in case of FRESH VESITABLE SALADS with the statistically significance level.

• Korean journal of food and cookery science
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• v.20 no.1
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• pp.34-41
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• 2004

The retention rate of riboflavin in two cooked vegetable salads (spinach salad and sesame leaf salad) were examined at every cooking stage, holding temperature and holding time, with various cooking methods, and a better food preparation method developed. The riboflavin contents of the samples were analyzed by HPLC, with fluoresence detection. The changes in the pH and water contents of the samples were measured during the holding stage at various temperatures and times. There were significant differences in the riboflavin contents during the various preparation and cooking processes, such as trimming, washing, boiling and parching etc. The retention rates of the riboflavin with the various holding methods and cooking temperature were also significantly different. The boiling process caused large losses of riboflavin: in the cases of spinach salad and sesame leaf salad these were 78％ and 52％ respectively. The pH and water contents showed faster change during 0-6 hours than during 6-12 hours.

• Journal of environmental and Sanitary engineering
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• v.20 no.1 s.55
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• pp.76-83
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• 2005

The process of reusing the treated water generated during this process and that of recovery of molybdenum from the excessive water were studied. The results were as follows. Molybdenum recollection 1. Reusing processing water generated after dissolving process on FL/20 type, the following were the remaining Mo.'s weights after the 1st, 2nd, 3rd, 4th, 5th, & 6th dissolutions respectively. 1) The result of measuring the quantity of Mo. in processing water(the 1st solving water) generated after the 1st dissolving Mo. process was $369g/\ell$ 2) The result of measuring the quantity of Mo. in processing water(the 2nd solving water) generated after the 1st dissolving Mo. process reusing the 1st solving water was $627.3g/\ell$ 3) The result of measuring the quantity of Mo. in processing water(the 3rd solving water) generated after the dissolving Mo. process reusing the 2nd solving water was $808.11g/\ell$ 4) The result of measuring the quantity of Mo. in processing water(the 4th solving water) generated after the dissolving Mo. process reusing the 3rd solving water was $934.68g/\ell$ 5) The result of measuring the quantity of Mo. in processing water(the 5th solving water) generated after the dissolving Mo. process reusing the 4th solving water was $1023.27g/\ell$ 6) The result of measuring the quantity of Mo. in processing water(the 6th solving water) generated after the dissolving Mo. process reusing the 5th solving water was $1085.29g/\ell$ 2. The followings were the results of recollectings Mo. in processing water respectively generated after dissolving Mo. to produce complete goods df FL/20 type filament. 1) the percentage of recollecting Mo. in the 1st solving water was $93.0\%$ 2) the percentage of recollecting Mo. in the 2nd solving water was $94.5\%$ 3) the percentage of recollecting Mo. in the 3rd solving water was $95.5\%$ 4) the percentage of recollecting Mo. in the 4th solving water was $96.0\%$ 5) the percentage of recollecting Mo. in the 5th solving water was $96.2\%$ 6) the percentage of recollecting Mo. in the 6th solving water was $96.4\%$ 3. The followings were the results of analyzing, with ICP, holding quantities of Mo. in the 6 processing waters to produce FL/20 type filament after passing a 3 staged solid-liquid separator through, dehydrating and drying for more than 3 hours in a dryer to recollect solving Mo. in them 1) the Mo. holding percentage in the 1st solving water was $76.6\%$ 2) the Mo. holding percentage in the 2nd solving water was $76.6\%$ 3) the Mo. holding percentage in the 3rd solving water was $76.6\%$ 4) the Mo. holding percentage in the 4th solving water was $76.6\%$ 5) the Mo. holding percentage in the 5th solving water was $76.6\%$ 6) the Mo. holding percentage in the 6th solving water was $76.6\%$ It was noted that with the number of times the recollecting Mo. percentage become higher, and in spite of much recollecting, without any large effect on the goods the solving water could be reused as the processing water. Because the collected Mo. holding percentages were more than $76\%$, it is considered they are very good one than Chinese Mo. ores with $50\%$ degrees of purity, worthy of recollecting Mo.

• Korean Journal of Soil Science and Fertilizer
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• v.44 no.6
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• pp.998-1003
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• 2011

This investigation was performed to determine the hydraulic conductivity coefficient and water holding capacity for a specified compaction forces which are the amount of mechanical energy applied to the porous granule (PG) volume. Most current specifications of minerals and perlite as growth media require to be compacted to a specified density, which in general is equivalent to a certain percentage of laboratory compaction. The water holding capacity of the saturated PG was very large at potential above -1 bar compared with perlite, but very little water remained below this value. The water holding capacity and hydraulic conductivity characteristics of graded PG amended with the ground coir less than 2 mm in diameter were also determined from pressure outflow data. The saturated hydraulic conductivity of the saturated and compacted PG was slightly lower by more than one tenth order of magnitude at equal matric potentials of perlite, but when expressed on the basis of equal water deficits, the conductivity of PG was higher at all but the smallest deficits than those of perlite.

• Animal Bioscience
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• v.34 no.8
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• pp.1382-1391
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• 2021

Objective: The objective was to evaluate the impact of different forms of iron including myoglobin, hemin, and ferric chloride on the quality of chicken breast meat. Methods: Chicken breast muscles were subjected to 1, 2, 3 mg/mL of FeCl₃, myoglobin and hemin treatment respectively, and the production of reactive oxygen species (ROS) and malondialdehyde, meat color, tenderness, water holding capacity and morphology of meat was evaluated. Results: Hemin was found to produce more ROS and induce greater extent of lipid oxidation than myoglobin and ferric chloride. However, it showed that hemin could significantly increase the redness and decrease the lightness of the muscle. Hemin was also shown to be prominent in improving water holding capacity of meat, maintaining a relatively higher level of the immobilized water from low-field nuclear magnetic resonance measurements. Morphology observation by hematoxylin-eosin staining further confirmed the results that hemin preserved the integrity of the muscle. Conclusion: The results indicated that hemin may have economic benefit for the industry based on its advantage in improving water holding capacity and quality of meat.

• Food Science of Animal Resources
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• v.23 no.3
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• pp.215-220
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• 2003

This study was carried out to produce reduced-nitrite sausages by using the red beet pigment and chitosan. The addition of red beet pigment affected the color of sausage and was effective in nitrite scavenging ability, water holding capacity, and tenderness. The addition of chitosan was effective in water holding capacity and tenderness, but was not effective in nitrite scavenging ability. On the other hand, the use of ${\beta}$-cyclodextrine was effective in water holding capacity and tenderness. Pyrophosphate was only effective in water holding capacity. The adding level of nitrite could be reduced by half by using red beet pigment and chitosan for the development of color of sausage.

• Korean Chemical Engineering Research
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• v.50 no.4
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• pp.604-609
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• 2012

Properties of fucoidan used for functional cosmetic ingredients and the effect of fucoidan molecular weight on the cosmetic functions were studied. Fucoidan was extracted from Undaria pinnatifida sporophylls and molecular weight (35~160 kDa) of fucoidan was controlled by contact glow discharge electrolysis (CGDE). To test possibility of fucoidan as a cosmetics material, tyrosinase inhibition property, water-holding property, elastase activity inhibition property and DPPH free radical scavenging property were measured. Water-holding property of fucoidan was higher than that of hyaruronic acid, which is known as the one of the best water-holding material. The water-holding strength of fucoidan slightly increase as molecular weight of fucoidan decrease. Elastase activity inhibition (anti wrinkle effect) of fucoidan was higher than that of adenosine using standard material for anti wrinkle test. Optimum molecular weight of fucoidan to obtain highest tyrosin inhibition effect, elastase inhibition effect and radical scavenger effect is 100 kDa.

• The Korean Journal of Food And Nutrition
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• v.27 no.1
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• pp.112-119
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• 2014

Ohmic heating uses electric resistance heat which occurs equally and rapidly inside food when the electrical current is transmitted into. Prior to the study, we have researched the potato starch's thermal property changes during ohmic heating. Comparing with conventional heating, the gelatinization temperature and the range of potato starch treated by ohmic heating are increased and narrowed respectively. Herein, we have studied thermal property changes of wheat, corn, potato and sweet potato starch by ohmic heating as well as conventional heating. And then we measure the water holding capacity of starches. Annealing of starch is a heat treatment method heated at 3~4% below the gelatinization point. This treatment changes the starch's thermal property. In the DSC analysis of this study, the $T_o$, $T_p$, $T_c$ of all starch levels have increased, and the $T_c$-$T_o$ narrowed. In the ohmic heating, the treatment sample is extensively changed but not with the conventional heating. From the ohmic treatment, increases from gelatinization temperature are potato ($8.3^{\circ}C$) > wheat ($5.3^{\circ}C$) > corn ($4.9^{\circ}C$) > sweet potato ($4.5^{\circ}C$), and gelatinization ranges are potato ($7.9^{\circ}C$), wheat ($7.5^{\circ}C$), corn ($6.1^{\circ}C$) and sweet potato ($6.8^{\circ}C$). In the case of conventional treatment, water holding capacity is not changed with increasing temperature but the ohmic heating is increased. Water holding capacity is related to the degree of gelatinization for starch. This result show that when treated with below gelatinization temperature, the starches are partly gelatined by ohmic treatment. When viewing the results of the above, ohmic treatment is enhanced by heating and generating electric currents to the starch structure.

• Applied Chemistry for Engineering
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• v.18 no.5
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• pp.444-448
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• 2007

The effects of intra-particle composition on the adhesive properties and water dispersity of acrylic emulsion type pressure sensitive adhesives (PSAs) were investigated. In the case of PSA having uniform intra-particle composition, the higher holding strength made the water dispersity lower. By changing the intra-particle composition in hard core/soft shell type, however, it was possible to get PSAs showing both high holding strength and water dispersity. When the weight ratio of MAA/AA is 4/1, high holding strength, but low initial tack and very low water dispersity were observed in both cases of higher contents of (AA+MAA) in core and shell area. When the weight ratio of MAA/AA is 1/4, however, higher water dispersity and lower holding strength were indicated in the case of higher contents of (AA+MAA) in shell area.