• Journal of the Korean Society of Food Culture
• /
• v.22 no.3
• /
• pp.359-364
• /
• 2007

Effects of Takju(Korean turbid rice wine) lees on noodle investigated by substituting Takju lees water extract powder for each 2% and 4% wheat flour in sample II and III, respectively. The lightness(L) of uncooked noodles was decreased, whereas that of cooked noodles was increased with increasing amount of extract added. Redness(a) and difference of total color(${\Delta}$E) were significantly increased according to the amount of extract added in uncooked and cooked noodles. Yellowness(b) of the noodles containing 2% Takju lees water extract powder was exhibited lowest values in uncooked and cooked noodles. In cooking property of noodles, turbidity of soup decreased in proportion to amount of extract added, 2% and 4% in sample II and III, respectively whereas the weight and volume of noodles were not significant than those of control. Tension of cooked noodle was highest in sample II and lowest in sample III. Texture profile analysis of cooked noodle showed an significant increase of hardness in addition of Takju lees water extract powder but not significant different in springiness, chewiness, adhesiveness. Cohesiveness was significantly lowest in sample II. The sensory evaluation showed that significant difference between noodles with 2% addition groups and control was not recognized but was recognized 4%. Therefore, based on cooking properties and sensory evaluation, Takiu lees water extract powder up to 4% could be substituted for wheat flour.

• Journal of Korean Society of Water and Wastewater
• /
• v.22 no.5
• /
• pp.551-559
• /
• 2008

An experimental study was carried out to evaluate the potential of flotation process for the secondary clarifier of an activated sludge process. Flotation techniques, applied in this study, include electrofloation (EF) which generated fine bubbles smaller than $35{\mu}m$ in average and diffuser flotation (DF) which generated fine bubbles smaller than $55{\mu}m$ in average. The batch experiments were done with activated sludge displaying various characteristics. It was shown that the efficiency of solids/liquid separation was reduced as the diluted sludge volume index ($DSVI_{30}$) of activated sludge increased. The dependency, however, gradually decreased as the gas to solids (G/S) ratio increased. Thickening efficiency of EF was more than 2~10 times and DF process was more than 1.5~5 times as compared with gravity sedimentation (GS). Stable sludge blanket was maintained regardless of sludge settleability when the G/S ratio was 0.019 in the EF. On the other hand, Serious deterioration in the sludge blanket was observed in the DF depends on G/S ratio and sludge settleability. And For EF and DF, the suspended solids concentration of effluent was not nearly influenced on settleability of activated sludge and more clear than GS. A biological nutrient removal (BNR) process, combined with EF as a secondary clarifier was operated for three months. The mean MLSS (mixed liquid suspended solids) concentration in the reactor and mean solids concentration of return sludge were estimated to be 5,340 mg/L and 16,770 mg/L, respectively. The water quality of effluent was considerably stable and low value was accomplished, that was, standard suspended solids concentration $0.07{\pm}0.51mg/L$ and standard turbidity $1.44{\pm}0.56NTU$. The EF could be applicable for enhancement of efficiency of activated sludge system as well as improvement of the water quality of effluent.

• Korean journal of food and cookery science
• /
• v.25 no.2
• /
• pp.199-205
• /
• 2009

Wet noodles with different percentages of Curcuma Ionga L. powder(CLP) as an additive were generated and their cooking characteristics were evaluated. Wheat flour with 8% CLP had the highest water binding capacity and breakdown, while setback was reversed. Cooked noodle characteristics, weight, volume and tensile strength decreased as CLP content of wheat flour increased, but turbidity of the soup was reversed. L value of wet noodles was higher than cooked noodles, while b value, and texture of wet noodles were lower than cooked noodles. Hunter color value and texture measurements demonstrated decreasing L value, springiness and cohesiveness but increasing b value, hardness, gumminess and chewiness with increasing CLP content. In sensory evaluations, noodles made with 4% CLP were most highly preferred, while noodles made with 2% and 8% CLP were less preferred than CLP-free prepared noodles.

• Proceedings of the Korea Water Resources Association Conference
• /
• 2006.05a
• /
• pp.333-337
• /
• 2006

The purpose of this paper is to present a strategic approach to selecting prior areas of soil erosion to be examined for effective soil conservation planning and management, in conjunction with remote sensing data and GIS skill for surface characteristics. To do this, two basins are selected: Andong and Imha basin. Geographically one is in the vicinity of the other but turbidity in the main reservoir of each basin is quite different. it is important to clarify general behavior of soil erosion driven by rainfall event for both basins for further understanding and effective soil conservation planning and management. Also, Both basins are divided into several sub-basins and the severity of soil loss is intensively investigated to identify areas with high erosion potential for each sub-basin so that the efficiency of soil conservation program may increase. Especially, this study analyzed soil erodibility factor(K), topographic factor(LS), cover management factor(C) and soil erosion; 3 sub-basins for Andong basin (up-, mid-, downstream) and 6 sub-basins for Imha basin (up-, mid-, and downstream for two tributaries) because Imha basin consists of two tributaries (Banyeon and Yongjeon river). The approach suggested herein will provide a guideline for choosing prior areas to be examined and managed for soil conservation planning.

• Food Science and Preservation
• /
• v.23 no.4
• /
• pp.599-604
• /
• 2016

This study was performed to evaluate the quality characteristics of Sikhyes (SBE-5, SBE-10, SBE-30, and SBE-50) prepared using various concentrations (5%, 10%, 30%, and 50%) of Sasa borealis extracts (SBE). There were no significant changes of pH and total acid contents in Sikhyes prepared with various concentration of SBE. Sikhye SBE-30 and Sikhye SBE-50 showed significantly higher contents in sweetness, reducing sugar, total polyphenol and flavonoid than other Sikhyes. In color, the more SBE was added, each Sikhye appeared the decreasing of L value, the increasing of b value and turbidity. In DPPH radical scavenging activity, there were no difference between Sikhye control (SBE free) and Sikhye SBE-5. But DPPH radical scavenging activity of Sikhye SBE-10, SBE-30 and SBE-50 increased proportionally as the concentration of SBE in Sikhyes were increased. The evaluation for taste tended to get high score in Sikhye SBE-30 and Sikhye SBE-50. The color preference decreased by additon of SBE. Overall preference showed a trend of decreasing in Sikhye SBE-50. These results indicates that the SBE could be beneficiary for preparation of Sikhye due to anti-oxidative effect, and the proper amounts of SBE would be about 30%.

• Journal of the East Asian Society of Dietary Life
• /
• v.11 no.3
• /
• pp.179-189
• /
• 2001

The study was carried out to investigate housewive's consumption pattern and preference of mayonnaise for the development of egg-white mayonnaise. Data was collected from 515 housewives in Ulsan by self-administered questionnaire. The collected data were analyzed by SPSS package program. The results were as follows: 1. Most(98.1%) of housewives were concerned about nutrition and health and they considered that nutrition was the most important factor when purchasing food related items. 2. The frequency of using processed foods was two to three times a week and the reason for use it was the convenience. Usually the housewives obtained nutrition related information through mass media such as TV, radio(37.5%) , and newspaper, magazine(32.1%). 3. 75.9% of the subjects thought mayonnaise is a high calorie food and 57.5% of them knew the basic ingredients of mayonnaise. Most(79.3% ) of housewives perceived that cholesterol which is rich in egg yolk is related to cardiovascular disease and arteriosclerosis. Among family members, children showed high degree in the preference for mayonnaise. 4. Comparison of the low cholesterol mayonnaise which was made by egg white for egg yolk with commercial product was made by sensory evaluation and mechanical test. The viscosity and turbidity did not show any difference. Overall taste of low cholesterol mayonnaise was better than of commercial product. Based on these results of this study provided useful information for development of egg-white mayonnaise (low-cholesterol mayonnaise) and expected the possibility of using low cholesterol mayonnaise will be high.

• Journal of Environmental Health Sciences
• /
• v.37 no.2
• /
• pp.141-149
• /
• 2011

This study aimed for developing a two stage dual media filtration system. It has a sand and activated carbon layer above the under-drain system, and a sand layer above the middle-drain system for pretreatment. When retrofitting an old sand filter bed or designing a new one, this technology can substitute the existing sand filter bed without requiring a new plant site. The removal rate of total particle is 93, and 3~7 ${\mu}m$ and 5~15 ${\mu}m$ particles are all 97%. These high removal efficiencies of each pollutant due to adsorption and biological oxidation in activated carbon filter layer. The best backwashing method of two stage dual media filtration system is ascertained by air injection, air + water injection and water injection sequence. In this study, a pilot plant of two stage and dual filtration system was operated for 4 months in water treatment plant. The stability of turbidity was maintained below 1 NTU. The TOC, THMFP and HAAFP were removed about 90% by two stage and dual media filtration system, which is almost 2 times higher than existing water treatment plant.

• YAKHAK HOEJI
• /
• v.21 no.4
• /
• pp.200-210
• /
• 1977

This investigation was undertaken from February 1976 to September 1976. The detergents in municipal sewages from the Chung Kae Stream, Ahn Yang Stream, and Bong Won Stream were determined at 1.5ppm, 0.93ppm, and 3.36ppm in average respectively. The concentrations of detergents determined in the Han river were 0.013ppm of Kwang Na Ru, 0.11ppm of Duk Do, 0.370ppm of Bo Kwang Dong, and 0.285ppm of Ka Yang Dong basin respectively. And the potable waters of Sung Book Ku and Sung Dong Ku from Ku Eu water pumping station located up-stream of the Han river were less polluted at 0.045ppm and 0.037ppm in average. Young Deung Po Ku and Su Dae Moon Ku had been relatively polluted at 0.181ppm and 0.133ppm. The coagulant, alum [$Al_{2}(SO_{4})_{3}$] could eliminated the small amount of detergent by coagulation. The eliminated rates were about 13% by 5ppm and 22.7% by 20ppm of aluminum sulfate in sewage contained 10ppm of turbidity. The sand and the charcoal adsorbed some detergent as the following Langmuir's equations: For the charcoal, m/x=0.029.$\times$1/Ce-11.43 For the charcoal, m/x=2.705log1/Ce-5.46 Where m: amount of snad and active carbon used(g) x: amount of detergent adsorbed from liquid(g) Ce:concentration in the liquid at equilibrium(miles) The adsorption effect of sand would be neglected. In the low concentration of detergent solution, one gram of active carbon adsorbed 0.263g of detergent. It was determined that one gram of chlorine reduced 5.5g pf DBS om keeping up 0.2ppm of residual chlorine by disinfection process with chlorine compound.

• Journal of Korean Society of Water and Wastewater
• /
• v.22 no.4
• /
• pp.429-436
• /
• 2008

Membrane system has been increasingly considered as a safe and cost-effective water treatment process especially in case of small scale water works. This research is a basis of membrane application in water works through a long period test with obtaining operation skills and evaluation of water quality and cost competitiveness. For the research, the UF membrane system was installed in small water treatment plant that uses river-bed water as raw water. The system was consisted of 2 stage membrane and operated in constant flow mode (Flux: 1.5, 1.0, 0.9, 0.6). In each different flux condition, TMP trends were showed better results at lower flux condition. And through the high flux condition test, it is certified that membrane system could deal with breakdown of one stage. Water quality of permeate was satisfied the water quality standards especially turbidity. To know what mainly causes fouling on membrane, the test by membrane with several cleaning agents and EDX analysis have done in lab. Through the tests, ferrous concentration in raw water, backwashing water and membrane surface etc. was high and it causes fouling inside and outside of membrane. So acid cleaning using organic acid such as oxalic acid is necessary in Chemical in Place (CIP). At the economical aspect the electrical cost of membrane system is higher than that of slow sand filtration but labor cost can be reduced by automation. However, the use of labor should be determined considering effectiveness and stability of operation. Because during the operation, there are several breakdown such as electrical shock by lightning, water drop in summer, etc.

• Journal of Korean Society on Water Environment
• /
• v.18 no.3
• /
• pp.261-270
• /
• 2002

The artificial aeration in the middle and the small scale reservoirs is widely used to destroy the stratified layer and algal boom. This study has been conducted at the Youncho reservoir located in Keoje island since Jan. 2000 to suggest the most suitable control strategy of the artificial aeration and reduce the side effect. The main results obtained from this research are as follows. The starting time of aeration for destratification was adjusted from the end of March to the beginning of April when the natural stratification is started. In order to prevent an anoxic condition the artificial mixing should be started by the middle of April when the DO in hypolimnion is dropped to less than $5mg/{\ell}$. The decrease DO, caused by the increase in water temperature, spreads rapidly from hypolimnion to themocline. Thermal stratification disappeared after the onset of artificial aeration within 7 days in the Yuncho reservoir. The air diffusers decrease water temperature in the layer of epilimnion and thermocline, but rise it in hypolimnion. The continuous operation of air diffuser prevent the stratification and anoxic condition in hypolimnion despite of the rising of water temperature and algal abundance. The algal abundance is not observed in effective zone by aeration. The turbidity rising problem induced from the aeration is avoided by keeping an air diffuser about 1.5m high from the bottom of lake. During the summer season, ceasing the aeration should be decided carefully. And also, it is necessary to operate the system it considering weather and temperature, and depending on the number and the position of aerators.