• Food Science and Preservation
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• v.21 no.3
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• pp.308-314
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• 2014

The storage characteristics of milled rice produced using the dry-type (DT), semi-dry-type (SDT), and wet-type (WT) systems were studied. Immediately after rice was milled with these systems, storage experiments on the milled rice were conducted for 12 weeks at three temperatures (10, 20, and $30^{\circ}C$). As the storage period increased, the color (b value) and the fat acidity slowly increased, and the whiteness, moisture content, turbidity, solid matter, and number of total bacteria decreased. The effects of the storage temperature on the moisture content, total number of bacteria, and fat acidity were greater than those of the milling system type. The high storage temperature showed greater potential for increasing the moisture content and the fat acidity and decreasing the total number of bacteria. The initial moisture content of the sample produced using the WT milling system was higher than that of the other samples. Also, the initial turbidity and solid matter of the WT system sample were lower than those of the other samples, but the degree of the decrease was similar to that of the others as the storage period passed. These results showed that the system type and the storage temperature are important factors in the safe storage of wash-free rice. Specifically, the wet type milling system affected the initial quality properties, which made its safe storage period shorter than in the other types.

• Membrane Journal
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• v.20 no.2
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• pp.97-105
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• 2010

This study was to evaluate the performance of the Double stage Pore controllable fiber (DP) filter system as the pre-treatment of the RO membrane. The evaluation for the pre-treatment filter was performed through the indirect method, SDI (Silt Density Index) measurement of the filtrate. This study was done during Jan. 3 of 2009 to Dec. 3 of 2009 at OO Water Treatment Plant that was suppling industrial water to plants, and the raw water was contaminated lake water and it was fed to the system after clarification with coagulation. The average turbidity of the feed water and that of the filtrate was 0.79 NTU (0.28~4.01 NTU), and 0.16 NTU (0.04~0.50) respectively. And so the average turbidity removal efficiency was 77%. The filtrate flow rate and the backwash water flow rate was about 230 $m^3$/day and about 8.7 $m^3$/day respectively, and so the backwash rate was 3.8%. The data for some samples were obtained after a few days storage, and it caused the higher turbidity and SDI15 as the storage time was increased. But average SDI value of the filtrate was 3.6 (2.26~5.00) which was lower than minimum value required by the RO membrane manufacturer as the RO feed water to guarantee the life time of the RO membrane. So, the DP filter system was enough for the application as the pre-treatment of the RO membrane.

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.6
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• pp.1068-1075
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• 2001

Effect of soybean-curd whey on the dongchimi fermentation was investigated by measuring physicochemical and sensory characteristics during fermentation at 1$0^{\circ}C$. Dongchimi was prepared with various levels (0, 2, 5, and 10%) of soybean-curd whey. During fermentation, whereas salt concentrations of dongchimi liquid (1.1 ~ 2.0%) were similar among treatments, greater decrease in pH, but greater increase of total acidity, reducing sugar content, number of lactic acid bacteria and turbidity were observed in dongchimi with soybean-curd whey than those of control from the 2nd to the 9th day of fermentation. But at the 16th day of fermentation, acidity, turbidity and number of lactic acid bacteria of dongchimi with soybean-curd whey were similar to those of control. Reducing sugar content of soybean-curd whey addition groups maintained higher than that of control. The Hunter color L value decreased gradually and that of dongchimi with soybean-curd whey was lower than that of control. b value of control increased, but soybean-curd whey addition groups decreased during fermentation. Hardness and fracturability, determined by texture analyser, were higher in soybean-curd whey addition groups than control. Sensory evaluation showed that the scores of turbidity, sweet taste, savory taste, hardness and over-all preference were significantly higher in soybean-curd whey addition groups than control (p<0.05) ; the highest with 5% soybean-curd whey addition followed by 2% addition. dongchimi with 5% soybean-curd whey addition was the most preferable one with the score of 6.5.

• Journal of Korean Society of Environmental Engineers
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• v.37 no.6
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• pp.325-331
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• 2015

The experimental results of the characteristics of aluminum based and ferric based coagulants for the Nakdong River water showed that the main hydrolysis species contained in alum and $FeCl_3$ are monomeric species of 98% and 93.3%, respectively. The PACl of r=1.2 produced by the addition of base contained 31.2% of polymeric Al species and the PACl of r=2.2 contained 85.0% of polymeric Al species, as showing more polymeric Al species with increasing r value. Coagulation tests using Al(III) and Fe(III) salts coagulants for the Nakdong River water showed that the coagulation effectiveness of turbidity and organic matter was high in the order of $FeCl_3$ > PACl (r=2.2) > PACl (r=1.2) > alum. $FeCl_3$ has showed better flocculation efficiency than Al(III) salts coagulants. In addition, in case of Al(III) coagulants, the Al(III) coagulants of higher basicity, which contained more polymeric Al species, resulted in better coagulation efficiency for both turbidity and organic matter removed. The optimum pH range for all of the coagulants investigated was around pH 7.0 under the experimental pH range of 4.0~9.5. Especially, the highest basicity PACl (r=2.2) and $FeCl_3$ were considered as more appropriate coagulants for the removal of turbidity in the case of raw water exhibiting higher pH.

• Journal of the Korean Institute of Illuminating and Electrical Installation Engineers
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• v.12 no.3
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• pp.104-113
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• 1998

In genral, the water process facilities include the purification plant, the waste water plant and the process of this purification plant is consisted of the intake, coagulation, settling, filtration, disinfection. The coagulation is very important in filtration processing plant and is very related to process of turbidity. The coagulation to the turbidity is, however, not yet to be clarified and the amount of coagulant can not be easily calculated. Moreover the coagulant dosing amount has to be decided adaptively according to the qualities of the raw water. So, the automation of chemicals dosing process and the supervisory system were needed to improve the performance of facilities. In this paper, a neural network is employed to model the coagulation to the turbidity of the treated water and the historical jar-test data are used to train the neural network. And also, an automation system to support the coagulant dosing process using the neural network was implemented and was shown by the field test. This automation system for the operator support system was constructed the environment to supervise the state an management of facilities for the maintenance.

• Korean Journal of Food Science and Technology
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• v.32 no.6
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• pp.1319-1325
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• 2000

Antimicrobial effects of the specific IgY separated from eggs which were laid by hens vaccinated with Streptococcus mutans were investigated. The comparison tests of vaccination, addition levels of crude specific IgY, and innoculation concentration were applied by microscopic observation and turbidity test. Ten% addition of crude specific IgY obtained from vaccinated hens showed agglomerative clusters of S. mutans cells in supernatants and sediments, while crude IgY produced by non-vaccinated hens showed no cluster. IgY addition above 5% showed agglutinating clusters of most S. mutans cells and there was definite difference between IgY addition below 2.5% and above 5%. Concentration tests of crude IgY revealed that antimicrobial effects were differentiated by addition level and addition over 10% produced satisfactory results with turbidity test. The cluster size was dependent upon concentration of crude IgY addition. $10^5\;cfu/mL$ inoculation showed agglutinated cells and extent of agglomeration was proportional to cell numbers. Study of inoculation levels showed that 10% addition of crude IgY decreased turbidity effectively regardless of number of S. mutans cells. Plaque formation decreased to 75% with 15% addition of specific IgY concentration. These results implied that IgY separated from eggs laid by S. mutans-vaccinated hens might prevent dental caries caused by S. mutans.

• Proceedings of the Korean Institute of Information and Commucation Sciences Conference
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• 2022.05a
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• pp.317-321
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• 2022

In response to Incheon tap water accident in 2019, the Ministry of Environment has created the "Comprehensive Measures for Water Safety Management" to improve water operation management, provide systematic technical support, and respond to accidents. Accordingly, K-water is making a smart water supply management system for the entire process of tap water. In order to advance the response to water accidents, it is essential to secure the reliability of real-time water operation data such as flow rate, pressure, and water level, and to develop and apply a warning algorithm in advance using big data analysis techniques. In this paper, various statistical techniques are applied using water supply operation data (flow, pressure, water level, etc) to prepare the foundation for the selection of the optimal operating range and advancement of the monitoring and alarm system. In addition, the arrival time is analyzed through cross-correlation analysis of changes in raw water turbidity between the water intake and water treatment plants. The purpose of this paper is to study the model that predicts the raw water turbidity of a water treatment plant by applying raw water turbidity data considering the time delay according to the flow rate change.

• Applied Biological Chemistry
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• v.45 no.2
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• pp.59-65
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• 2002

Different amounts of the Opuntia ficus-indica var. saboten fruit were soaked in different alcohol concentrations of a Korean rice wine distillate for 4 months. Changes in pH, brix degree, contents of reducing sugar and polyphenol compound, alcohol concentration, turbidity, and color were analyzed during the soaking period. Quality of the final product was determined through the analysis of the volatile flavor compounds and sensory evaluation. During the soaking periods, pH, alcohol concentration, and contents of polyphenol compound decreased, whereas the content of reducing sugar increased. These changes were affected more by the content of the fruit than the alcohol concentration of the soaking media. Turbidity of the wine increased with higher fruit contents, while the increase of alcohol concentration resulted in the turbidity decrease. As the soaking period increased, lightness and yellowness increased but redness decreased. Acetaldehyde, acetyl acetone, ethyl alcohol, guaiacol, thymol, and acetic acid phenyl ester were detected in all liquors. Significant differences in all sensory attributes test were shown by six experimental groups (p<0.05), and the best overall acceptability was obtained from the liquor made of 67% fruits and 30% alcohol concentration.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.43 no.5
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• pp.406-414
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• 2010

The impact of rainfall events on the sanitary indicator bacteria density of the shellfish-growing waters in Geoje Bay and Jaran Bay in Korea was investigated. The shellfish-growing area in Geoje Bay, which is a nearly closed basin, was not affected significantly, except near the stream mouth after 11.5 mm of rainfall in 1 day. However, most of the shellfish-growing water in the bay was polluted by fecal coliform bacteria after rain as heavy as 43.0 mm, and the levels of fecal indicator bacteria in some of the sea near the coast did not recover completely until 24 hours after the rainfall. By contrast, in Jaran Bay, which has no significant pollution source in the drainage area, although 9.3-490 MPN/100 mL of fecal coliform bacteria were detected near the stream mouth after rainfall of 33.5 and 81.0 mm, a very low level of the indicator bacteria was detected in the designated shellfish-growing area. During the investigation, the correlations between the sanitary indicator bacteria density and physical parameters, such as salinity and turbidity, were evaluated. Both the total coliform and fecal coliform densities were inversely correlated with salinity. Turbidity was positively correlated with the indicator bacteria density. The survey results suggest that for more efficient management of the shellfish-growing areas located in coastal areas, such as shellfish harvesting after rainfall, a detailed investigation of the effects of rainfall on the bacterial water quality in each growing area is needed.

• KSBB Journal
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• v.16 no.4
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• pp.332-336
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• 2001

This paper is intended as an application of the biological rope media sedimentation tank using biodegradability of BAC(Biological activated carbon) to the drinking water treatment system for the removal of NOM. The removal of DOC(Dissolved organic carbon), UV absorbance(UV$\_$254/), and turbidity were evaluated under various operation condition of a biological rope media sedimentation tank such as raw water-media process (Media 1), ozonation-media process (Media 2), and ozonation-coagulation/sedimentation-media process (Media 3). The raw water had DOC concentration of 1.3∼3.4 mg/L, UV$\_$254/ of 0.027∼0.039 cm$\^$-1/, and turbidity of 0.3∼4.5 NTU, respectively. The average DOC concentration were 2.2 mg/L in media 1, 1.8 mg/L in media 2, and 1.3 mg/l in media 3 from raw water, respectively. On the other hand, the DOC concentration in conventional sedimentation tank was 1.5 mg/l. Higher removal of the DOC was noted in media 3 than media 1 and media 2. The UV$\_$254/ of the treated water were 0.037 cm$\^$-1/ in media 1, 0.027 cm$\^$-1/ in media 2, and 0.014 cm$\^$-1/ in media 3 from raw water, respectively The UV$\_$254/ in conventional sedimentation tank was 0.014 cm$\^$-1/ which is similar to that of media 3. Average turbidity of the treated water was 1.1 NTU in media 1, 0.9 NTU in media 2, and 0.5 NTU in media 3, respectively. It is expected that the biological rope media sedimentation tank is a good alternative over the conventional sedimentation process from these results.