• Membrane and Water Treatment
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• v.8 no.2
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• pp.161-169
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• 2017

The adsorption of phosphate onto mesoporous $TiO_2$ was investigated in order to reduce phosphorus concentrations in wastewater and provide a potential mode of phosphorus recovery. Three equilibrium isotherms were used to optimize and properly describe phosphate adsorption ($R^2$>0.95). The maximum capacity of phosphate on the adsorbent was found to be 50.4 mg/g, which indicated that mesoporous $TiO_2$ could be an alternative to mesoporous $ZrO_2$ as an adsorbent. A pseudo-second order model was appropriately fitted with experimental data ($R^2$>0.93). Furthermore, the suitable pH for phosphate removal by $TiO_2$ was observed to be in the range of pH 3-7 in accordance with ion dissociation. In contrast, increasing the pH to produce more basic conditions noticeably disturbed the adsorption process. Moreover, the kinetics of the conducted temperature study revealed that phosphate adsorption onto the $TiO_2$ adsorbent is an exothermic process that could have spontaneously occurred and resulted in a higher randomness of the system. In this study, the maximum adsorption using real wastewater was observed at $30^{\circ}C$.

• Korean Journal of Food Science and Technology
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• v.17 no.4
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• pp.253-257
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• 1985

Effects of four kinds of phosphate complex on the water holding capacity (W.H.C) and protein solubility of yellow-corvenia (Pseudosciance manchurica) and hair tail (Tichurus lepturus) meat paste were investigated. The formulations of four kinds of phosphate complex employed to this experiment were made by mixing several phosphates such as sodium polyphosphate, sodium pyro-phosphate, sodium acid pyro-phosphate, potassium pyro-phosphate, sodium tetra meta-phosphate, sodium ultra meta-phosphate and sodium hexa meta-phosphate, and monoglyceride at different mixture ratios. Among the four kinds of phosphate complex, phosphate B complex which was formulated by mixing sodium poly-phosphate 50%, sodium pyrophosphate 20%, sodium tetra meta-phosphate 20%, sodium acid pyrophosphate 5% and sodium ultra meta-phosphate 5% was most effective on enhancing the W.H.C and protein solubility of yellow corvenia meat paste, and in case of hair tail meat paste, phosphate C complex which was formulated by mining sodium poly-phosphate 40%, sodium pyro-phosphate 30%, potassium pyro-phosphate 15%, sodium tetra meta-phosphate 10%, and sodium hexa meta-phosphate 5% was more effective than other phosphate complex, and their optimum addition level was 0.4% respectively in weight of fish meat paste. Texture characteristics such as hardness, cohesiveness, and springiness value of Kamaboko (fish meat paste product) were evaluated as best when 0.3% of phosphate B complex was added. The optimum cooking condition of Kamaboko to get good texture was heating for 45 mimutes at $85^{\circ}C$.

• Korean Journal of Soil Science and Fertilizer
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• v.45 no.5
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• pp.817-821
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• 2012

Soil samples collected from abounded mines of Boryeong area in South Korea were used in isolating bacterial strains and their capacity to solubilize inorganic phosphates and heavy metal tolerance were assessed in vitro. Three different inorganic phosphate sources (Ca phosphate, Fe phosphate, and Al phosphate) and four different heavy metals (Co, Cd, Pb and Zn) each with three concentrations ($100{\mu}g\;mL^{-1}$, $200{\mu}g\;mL^{-1}$, and $400{\mu}g\;mL^{-1}$) were used. The bacterial isolates PSB-1, PSB-2, PSB-3, and PSB-4 solubilized significantly higher amount of Ca phosphate during the first five days of incubation though subsequent drop in soluble phosphorus level in the medium was observed at the later stage (after 5 days) of the incubation. Solubilization of Ca phosphate and Fe phosphate was concomitant with the acidification of the culture medium compared to the control where it remained constant. Isolated strains could solubilize Fe phosphate to certain extent ($25-45{\mu}g\;mL^{-1}$) though solubilization of Al phosphate was found negligible. All the isolates were tolerant to heavy metals (Cd, Pb, and Zn) up to the concentration of $400{\mu}g\;mL^{-1}$ except PSB-1 and PSB-8, which were shown to be vulnerable to Co even at $100{\mu}g\;mL^{-1}$. Heavy metal tolerant strains should be further evaluated for plant growth promoting activities also under field conditions in order to assess their agricultural and environmental significance.

• Food Science of Animal Resources
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• v.38 no.1
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• pp.26-42
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• 2018

Today incorporation of natural ingredients as inorganic phosphate replacers has come into prominence as a novel research topic due to health concerns about phosphates. In this study, we aimed to investigate the quality of emulsified chicken meatballs produced with Jerusalem artichoke powder (JAP), either alone or in combination with sodium carbonate (SC) as sodium tripolyphosphate (STPP) replacers. The results showed that naturally dried JAP showed favorable technological properties in terms of water-oil binding and gelling. Emulsion batters formulated with JAP-SC mixture showed lower jelly and fat separation, higher water-holding capacity and higher emulsion stability than control samples with STPP. In final product, incorporation of JAP-SC mixture increased moisture and reduced lipid and energy values, and kept the pH value similar to control. Added JAP lead to increments in $b^*$ values whereas decreases $L^*$ values. Cook yield was similar to control in phosphate-free samples formulated with JAP-SC mix. Either low or medium ratios of JAP in combination with SC managed to protect most of the sensory parameters, while sensory scores tend to decrease in samples containing high levels of JAP. Addition of JAP to formulations presented samples that have equivalent behavior to phosphates in terms of lipid oxidation. In conclusion, our study confirms that utilization of JAP in combination with SC had promising effects as phosphate replacers by presenting natural solutions and providing equivalent quality to standard phosphate containing products.

• Food Science of Animal Resources
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• v.39 no.1
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• pp.102-113
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• 2019

In this study, the effect of sodium chloride (salt) concentration and phosphate on the quality properties of samgyetang was investigated. Increasing the salt concentration by 0.5% increased the moisture and ash content, salinity, water holding capacity (WHC), and thiobarbituric acid reactive substances (TBARS), whereas the protein content, pH, cooking losses, and shear forces were decreased. Addition of phosphate to the brine increased the pH and WHC, but decreased the TBARS, cooking losses, and shear forces. In a sensory evaluation, the scores for flavor and overall acceptability were the highest when the salt concentration of the brine was 2.0%. Overall, this study shows that the salt concentration and addition of phosphate to the brine of samgyetang substantially influences the overall quality of the chicken breast. Based on quality measurements and sensory scores, a 2.0% salt concentration with the addition of phosphate appear to be the most suitable conditions for the manufacturing of marinated samgyetang.

• Culinary science and hospitality research
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• v.13 no.2
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• pp.254-259
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• 2007

The control of enzymic browning in potato slices by the use of citrate and phosphate buffer at different pH values and concentration was investigated. Minimally processed potatoes were stored at $5^{\circ}C$ and $20^{\circ}C$ followed by dipping in distilled water, citrate buffer (pH $3.0{\sim}5.0$) and phosphate buffer (pH $5.0{\sim}7.0$). The color characteristic was measured after storage at $5^{\circ}C$ and $20^{\circ}C$ for 24 hours. Treatment effectiveness was greatly improved by reducing pH and temperature. The citrate buffer was more effective than phosphate buffer in the browning inhibitory capacity. The citrate buffer (pH 3.0) showed the most anti-browning effect in this condition and more effective inhibition of browning by increasing concentration of treatment solution. The phosphate buffer (pH 5.0) treatment showed more effectiveness than concentration of 0.5 M of citrate buffer treatment.

• Food Science of Animal Resources
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• v.43 no.2
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• pp.245-268
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• 2023

The effects of phosphate alternatives on meat quality in marinated chicken were investigated with the application of chilling and freezing. Breast muscles were injected with solution of the green weight containing 1.5% NaCl and 2% sodium tripolyphosphate (STPP) or phosphate alternatives. Treatment variables consisted of no phosphate [control (-)], 0.3% sodium tripolyphosphate [control (+)], 0.3% prune juice (PJ), 0.3% oyster shell, 0.3% nano-oyster shell, and 0.3% yeast and lemon extract (YLE) powder. One-third of the meat samples were stored at 4℃ for 1 d, and the rest of the meats were kept at -18℃ for 7 d. In chilled meat, a lower drip loss was noted for control (+) and YLE, whereas higher cooking yield in YLE compared to all tested groups. Compared with control (+), the other treatments except PJ showed higher pH, water holding capacity, moisture content, lower thawing and cooking loss, and shear force. Natural phosphate alternatives except for PJ, improved the CIE L^* compared to control (-), and upregulated total protein solubility. However, phosphate alternatives showed similar or higher oxidative stability and impedance measurement compared to control (+), and an extensive effect on myofibrillar fragmentation index. A limited effect was observed for C^*, h°, and free amino acids in treated meat. Eventually, the texture profile attributes in cooked of phosphate alternatives improved except for PJ. The results indicate the high potential use of natural additives could be promising and effective methods for replacing synthetic phosphate in chilled and frozen chicken with quality enhancement.

• Bulletin of the Korean Chemical Society
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• v.35 no.6
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• pp.1817-1824
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• 2014

The adsorption characteristics of chromium (VI) and phosphate on calcined Mg-Al-$CO_3$ layered double hydroxides (CLDH) were investigated in single and binary systems. A series of batch experiments were performed to study the influence of various experimental parameters. In this study, CLDH exhibited a high adsorption capacity for Cr (VI) and P in a single system. The experimental data were close to the theoretical adsorption capacity given by the Langmuir isotherm, the calculating adsorption capacities of Cr (VI) and P were up to 70.42 mg/g and 97.09 mg/g, respectively. It was found that the initial pH was approximately 6 and it took 24 h to reach equilibrium when P and Cr (VI) were added simultaneously. The experimental data were best fitted by a pseudo-second-order kinetics model. Competitive adsorption between Cr (VI) and P existed in the binary system. The presence of Cr (VI) had no significant influence on P adsorption. However, the suppression of Cr (VI) adsorption was obvious when the initial concentration of P was up to 10 mg/L with a concentration of 0.5 g/L of CLDH.

• Korean Journal of Metals and Materials
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• v.47 no.3
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• pp.188-194
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• 2009

Recently, new extraction technology for manganese nodule has been developed as alternative noble metallic resources. It is important to understand thermodynamic behaviors of phosphorus in low basic slag system from the viewpoint of the refining processing optimization. Thermodynamic behaviors of phosphorus in the $FeO-MnO-CaO-SiO_2-MgO_{satd.}$ slag system were investigated at 1723 K with various oxygen potential and slag composition of low basicity. The experimental results for dependence of phosphorus on oxygen potential and slag basicity indicated that the dissolution mechanism of phosphorus into slag of low basicity could be derived as follows; $[P]+5/4O_2+(O^{2-})=({PO_{3.5}}^{2-})$ Present experimental results implied that stability of phosphorus in slag would be depended on both of $O^{2-}$ (basicity) and content of $Ca^{2+}$ in molten slag. The thermodynamic effect of FeO, MnO and $Na_2O$ on low basicity on phosphate capacity was discussed.

• Membrane and Water Treatment
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• v.15 no.2
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• pp.51-57
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• 2024

The removal of phosphorus, especially phosphate-form phosphorus, is necessary in wastewater treatment. Biofouling induced by the quorum sensing mechanism is also a major problem in membrane bioreactor (MBR), which reduces membrane flux. This study introduces lanthanum-doped quorum quenching (QQ) beads into MBR, confirming their inhibitory effect on biofouling due to Rhodococcus sp. BH4 and their capacity for phosphorus removal through lanthanum adsorption. A batch test was conducted to access the phosphate adsorption of lanthanum-QQ (La-QQ) beads and lab-scale MBR to verify the effect of inhibition. The study aimed to identify distinctions among the MBR, QQ MBR, and La-QQ MBR. In the batch test, the phosphate removal rate increased as the volume of beads increased, while the unit volume removal rate of phosphate decreased. In the lab-scale MBR, the phosphate removal rates were below 20% in the control MBR and QQ MBR, whereas the La-QQ MBR achieved a phosphate removal rate of 74%. There was not much difference between the ammonia and total organic carbon (TOC) removal rates. Regarding the change in transmembrane pressure(TMP), 3.7 days were taken for the control MBR to reach critical pressure. In contrast, the QQ-MBR took 9.8 days, and the La-QQ MBR took 6.1 days, which confirms the delay in biofouling. It is expected that La-QQ can be used within MBR to design a more stable MBR process that regulates biofouling and enhances phosphate removal.