• Clean Technology
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• v.12 no.1
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• pp.37-44
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• 2006

The effectiveness of inorganic oxides (DT-30), anionic exchange resin (DT-60) and carbon absorbent (DT-80, DT-90) on the equilibrium and continuous separation characteristics and removal of cobalt, cesium and iodide ion in the waste water was investigated. As a result, DT-30, DT-80 or DT-90, and DT-60 showed excellent separation properties on the cesium, cobalt and iodide respectively. In the equilibrium experiment, the adsorption amount of cesium for DT-30 increased with temperature, but increasd largely with pH. In case of DT-80, adsorption of cobalt was depended on pH but was not influenced by temperature. In the continuous system by passing a heavy metal ion solution through the ion exchange tower, DT-30, DT-90 and DT-60 showed good separation characteristic for cesium, cobalt and iodide respectively. In this case, separation characterization of DT-30 on the cesium and of DT-60 on the iodide were better than that of DT-90 on the cobalt. From the experiment on the effect of impurities on the ion exchange characteristics, impurities such as surfactant and oil did not influence the efficiency of DT-90. In the mean while, ion separation capacity of DT-30 were decreased largely by impurities such as surfactant and oil. Also, surfactant had a strong influence on the effectiveness of DT-60. Accordingly, it turned out to be very important thing that impurities should be removed in the preprocessing stage.

• Korean Journal of Food Science and Technology
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• v.15 no.4
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• pp.353-358
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• 1983

This study indicated that mackerel flesh can be prepared as an intermediate moisture deep-fried product. The fillet were cut into $2{\times}2{\times}1.5cm$ (about 4g each): then submerged in an infusion solution (lg flesh: 1ml solution) containing 45.9% of water, 6% of sodium chloride, 40% of sorbitol, 2.4% of propylene glycol, 0.7% of potassium sorbate, 3% of sugar, 2% of monosodium glutamate, and $0.6m{\ell}$ of alcoholic extracts from red pepper, and heated for 10 min at $105^{\circ}C$. The infused flesh was drained for 15 min and then coated with batter and crumb. The pieces were deep fried in soybean oil for 3 min at $170^{\circ}C$ and cooled on absorbent paper. The initial water activity of the product was 0.86. Judging from the results of experimental data such as peroxide value, TBA value, viable cell count and sensory evaluation, the quality of products were stable for 50 days at room temperature ($25{\pm}2^{\circ}C$).