• Korean journal of food and cookery science
• /
• v.17 no.6
• /
• pp.555-564
• /
• 2001

The optional ingredient jasoja(Perillae semen) was adopted to improve Dongchimi in qualify during fermentation The final weight percentage of jasoja in Dongchimi was adjusted to 0, 0.25, 0.5, 0.75, or 1.0% Per radish. Physicochemical characteristics were determined during fermentation for 45 days at 10$^{\circ}C$. As the fermentation of Dongchimi proceeded, the pH decreased with the increase of total acidity; however, the decreasing rate was slowed down by increasing the level of jasoja. The delayed pH drop of Dongchimi was limited only for the initial period of fermentation and the ultimate pH became almost comparable even for the 1% treatment. The total vitamin C content increased initially to a certain level depending on the level of jasoja, and then decreased later. Dongchimi with 0.5% jasoja contained the highest level of total vitamin C and reducing sugars. In case of 1% treatment, the typical pattern of an initial high content followed by a gradual decrease in reducing sugar was destroyed by a rapid fermentation at the later stage. Turbidity level, along with total solid contents of the liquid part of Dongchimi increased in all treatments as the fermentation proceeded although the extent was rather suppressed by jasoja. As a result of fermentation, the colorimetric lightness values decreased, with the intial increase followed by the decrease at a certain point in redness and yellowness and the increase in color difference values (ΔE). Overall, fermentation with 0.5% jasoja for 11 to 30 days appeared to improve the quality of Dongchimi.

• Korean Journal of Veterinary Research
• /
• v.30 no.1
• /
• pp.73-78
• /
• 1990

Hematological and blood chemical changes of rabbits infected with rabbit hemorrhagic disease virus were studied and the results were summarized as follows: 1. Total leukocyte count ($2,410{\pm}1,076/{\mu}l$), lymphocyte count ($1,582{\pm}632.5{\mu}l$) and heterophil count ($705{\pm}411.1{\mu}l$) were significantly decreased after 24 hours of the infection (p<0.01). However, no significant changes were observed in monocyte, eosinophil and basophil numbers. 2. A significant increase of aspartate aminotransferase (96IU/L), alanine aminotransferase (96IU/L) and alkaline phosphatase ($401.1{\pm}131.8IU/L$) was observed (p<0.01). 3. A moderate increase of BUN ($26.9{\pm}3.6mg/100ml$) and creatinine ($3.2{\pm}1.9mg/100ml$) was observed (p<0.05). 4. No significant changes of r-GTP, thymol turbidity, glucose, cholesterol, albumin, total serum protein, fibrinogen were observed.

• Journal of Environmental Science International
• /
• v.8 no.3
• /
• pp.363-369
• /
• 1999

This study aimed to elucidate the relationship between theoretical parameters affecting the coagulation process and the real coagulation phenomenon applied to the dye wastewater. Emphasis was placed on the effective removal of the suspend particulates. Parameters studied in this study are pH, coagulant concentration and surface potential. Optimal dosages of coagulants by the measurement of the zeta potential at lower then $25^{\circ}C$ are 5\times$10^P-3}$ M of $FeCl_3 and 1.4\times10^{-6}M of Fe_2(SO_4)_3$. The results were well agreeded with the separate Jar-test results. Emphasis was also placed on the relationship between water quality and the content of SS. It was found that the COD and DOC were reduced to 65% and 85%, respectively. The turbidity at the above condition was reduced from 300 NTU to 0~1 NTU. Efforts were made to clarify the behavior of the suspend solid as affecting the water quality. 12,000~13,000 particles/10mL in $1~50\mu$m size range particulates in the raw wastewater were reduced to 300 particle/10mL in the same range after treatment. This research has proposed the methodology to find out the optimal condition of coagulation for small scale wastewater treatment plant or chemical coagulation process.

• Biotechnology and Bioprocess Engineering:BBE
• /
• v.7 no.4
• /
• pp.194-200
• /
• 2002

The cells of Rhodococcus rhodochrous M33, which produce a nitrile hydratase enzyme, were immobilized in acrylamide-based polymer gels. The optimum pH and temperature for the activity of nitrile hydratase in both the free and Immobilized cells were 7.4 and 45$\^{C}$, respectively, yet the optimum temperature for acrylamide production by the immobilized cells was 20$\^{C}$. The nitrile hydratase of the immobilized cells was more stable with acrylamide than that of the free cells. Under optimal conditions, the final acrylamide concentration reached about 400 g/L with a conversion yield of almost 100% after 8 h of reaction when using 150 g/L of immobilized cells corresponding to a 1.91 g-dry cell weight/L. The enzyme activity of the immobilized cells rapidly de-creased with repeated use. However, the quality of the acrylamide produced by the immobilized cells was much better than that produced by the free cells in terms of color, salt content, turbidity, and foam formation. The quality of the aqueous acrylamide solution obtained was found to be of commercial use without further purification.

• Korean journal of food and cookery science
• /
• v.26 no.5
• /
• pp.586-595
• /
• 2010

This study was conducted to examine the quality characteristics of tofu prepared with Lycii fructus powder(LFP) during storage for 15 days at $5{\pm}1^{\circ}C$. The moisture content, yield rate, tofu whey content and turbidity of soaking solutions of tofu prepared with LFP increased upon the addition of LFP. The pH of tofu prepared with LFP decreased while the acidity increased lightly; however, the acidity of the tofu did not differ significantly according to the level of added LFP. The L value of tofu decreased as the amount of LFP in the formulation increased, whereas the a and b values increased. The color value of tofu prepared with LFP did not depend upon the storage period. The hardness increased significantly with the level of LFP, but it did not differ significantly according to the storage period. The microbial count of tofu prepared with LFP was lower than that of control tofu during the storage period. In terms of overall preference, the preferred tofu contained 1.0% LFP tofu.

• Journal of Korean Society of Water and Wastewater
• /
• v.26 no.6
• /
• pp.807-813
• /
• 2012

Flocculation and flotation are used as pretreatment steps prior to the reverse osmosis (RO) process. During seawater treatment, high temperature can change the water chemistry of seawater during the process of coagulation. It also affects bubble volume concentration (BVC) and bubble characteristics. Coagulants such as alum and ferric salts at $40^{\circ}C$ can also change flux rates in the seawater reverse osmosis (SWRO) process. In this study, the bubble characteristics in dissolved air flotation (DAF), used as a SWRO pretreatment process, were studied in synthetic seawater at $20^{\circ}C$ and $40^{\circ}C$. The flux of an RO membrane was monitored after dosing the synthetic seawater with coagulants at different temperatures. Results showed that BVC increases as the operating pressure increases and as the salt concentration decreases. The bubble size released at $40^{\circ}C$ is far smaller than that at $20^{\circ}C$The addition of a ferric salt is effective for turbidity removal in synthetic seawater at $20^{\circ}C$; it is more effective than alum. When synthetic seawater was dosed with a ferric salt, the RO membrane flux increased by 27 % at $40^{\circ}C$.

• Journal of the Korean Society of Industry Convergence
• /
• v.23 no.3
• /
• pp.463-471
• /
• 2020

Recently, various tries to apply ROV (Remotely Operated Vehicle) into underwater are being developed. However, due to underwater environment uniqueness, the additional problem must be taken into account when designing an ROV for the inspection of the underwater structure. This is because a GPS-based information method cannot be applied, and the obtainable image is also dependent on the turbidity. Also, it is necessary to be able to satisfy waterproof and operating speeds in consideration of most practical application environments. This paper describes the design results of the ROV system for underwater structure inspection considering the above problems. The designed system applied INS / DVL for location recognition and was configured to support 3D mapping and stereo camera-based image information using sonar depending on visibility. To satisfy the waterproof, a pressure vessel using a composite material was applied. And over-actuated system using eight thrusters to maintain a stable posture and operating speed was applied also. The designed system was verified by structural analysis and flow analysis also.

• Proceedings of the Korean Environmental Health Society Conference
• /
• 2003.06a
• /
• pp.128-131
• /
• 2003

The objective of this investigation was to evaluate applicability of precoat filtration for drinking water treatment. Precoat filter used in this experiment are candle filter. Element disk of candle used in this experiment are pore size 5$\mu\textrm{m}$(W), 10$\mu\textrm{m}$(R), 20$\mu\textrm{m}$(B) and 40$\mu\textrm{m}$(Y). And diatomaceous earth are cake pore size 3.5$\mu\textrm{m}$(A), 7$\mu\textrm{m}$(B) and 17$\mu\textrm{m}$(C). Filtrate of precoat filter during 30min are R-C 11.3, B-C 10.2, W-C 8.9, Y-C 8.6, Y-B 7.1, R-A 5.4(㎥/㎡). Turbidity of the effluent can be attained under 0.1NTU with the all combination.

• Proceedings of the Korean Environmental Health Society Conference
• /
• 2002.04a
• /
• pp.54-64
• /
• 2002

This study evaluated advanced water treatment (AWT) system in Korea. There are currently 16 plants operating with AWT. However, no attempt has been made to evaluate AWT system. This study selected one water treatment plant with AWT (pre-ozonation ＋ BAC). Using the operation data from 1995 to 2001 and pilot study results, the post-evaluation of the AWT system has been conducted. The study found that AWT improved water qualities of organic, ammonia, and turbidity, as expected. However, the extent of the improvement was generally short of the pilot study expectations. Pre-ozonation failed to decrease coagulant consumption. The dosage increased rather than decreased. AWT was, however, successful to decrease chlorine consumption. The chlorine reduction was related to the change in raw water characteristics and AWT introduction. Pre-ozonation failed to decrease coagulant consumption. The dosage increased rather than decreased. AWT was, however, successful to decrease chlorine consumption. The chlorine reduction was related to the change in raw water characteristics and AWT introduction, Both operation of pre-ozonation and reduced ammonia loading were responsible for the reduction. AWT increased the operation cost. Maintenance, raw water, and power cost increased, while labor and chemical cost decreased. Manpower reduction resulting form automation caused the decrease of labor cost. The reduction of chlorine consumption caused the decrease of chemical cost.

• Food Science of Animal Resources
• /
• v.37 no.3
• /
• pp.376-384
• /
• 2017

The objective of this study was to investigate the effect of using gelled emulsion (olive oil 46%, inulin 9%, gelatin 3%) as fat replacer on some quality parameters of chicken patties. For this purpose GE, prepared with olive oil, gelatin and inulin was replaced with beef fat at a level of 0%, 25%, 50%, 100% (C, G25, G50, G100). In this study syneresis, thermal stability, centrifuge and creaming stability of gelled emulsion were analyzed. Chemical composition, technological paramerers (cooking yield, water holding capacity, diameter reduction, fat and moisture retention) and textural and sensory properites were evaluated in comparision to control patties. High thermal stability was recorded in GE (93%), also creaming stability results showed that GE protected its stability without any turbidity and separation of the layer. The complete replacement of beef fat with GE showed detrimental effect on all investigated cooking characteristics except fat retention. Replacement of beef fat with GE at a level of 50% resulted similar cooking characteristics with C samples. Color parameters of samples were affected by GE addition, higher CIE $b^*$ values observed with respect to GE concentration. The presence of GE significantly affected textural behaviors of samples (p<0.05). Our results showed that GE prepared with inulin and olive oil is a viable fat replacer for the manufacture of chicken patty.