• Proceedings of the Korean Institute of Resources Recycling Conference
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• 2003.10a
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• pp.71-75
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• 2003

• Journal of Nutrition and Health
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• v.16 no.4
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• pp.281-286
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• 1983

The interactions of phytic acid with protein and minerals has been blamed to decrease the bioavailability of protein and minerals in soybean products. Tempeh, the traditional Infonesian fermented soybean product, was prepared to investigate the changes of phytic acid contents nesian fermented soybean product, was prepared to investigate the changes of phytic acid contents and its interactions with protein and minerals in the fermentation. The acceptability of tempeh were also studied by conducting sersory evaluation. 1) Phytic acid contents of cooked soybeans and of tempch were significantly lower than that of raw soybeans, indicating that cooking and fermentation resulted in the decrease in phytic acid content of soybeans. In tempeh the fraction of phytic acid retained after ultrafiltration was significantly lower than that in raw soybeans. 2) The total protein contents were not significantly different between raw soybeans and tempeh. Phytic acid contents per gram of protein retained ultrafiltration were significantly higher in raw soybeans than in tempeh. This result is interpreted as that raw soybeans contain higher amounts of phytic acid- protein complexes than tempeh. 3) Both of calcium and zinc contents were not significantly different among raw, cooked soybeans and tempeh. However, the retained Ca and Zn fraction after ultrafiltration were significantly lower in tempeh comparing with that in raw soybeans. Lower retention of Ca and Zn after ultrafiltration in tempeh may be the result of lower phytate content of tempeh, thereby less chance of forming mineral- phytate complexes. 4) Tempeh received the sensory evaluation scores between good and fair and the addition of garlic to tempeh significantly improved the odor, general desirability and total score.

• Clean Technology
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• v.20 no.4
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• pp.425-432
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• 2014

The effect of two important parameters of a catalytic membrane reactor (CMR), hydrogen selectivity and hydrogen permeance, coupled with an Ar sweep flow and an operating pressure on the performance of a water gas shift reaction in a CMR has been extensively studied using a one-dimensional reactor model and reaction kinetics. As an alternative pre-combustion $CO_2$ capture method, the feasibility of capturing a pressurized and concentrated $CO_2$ in a retentate (a shell side of a CMR) and separating a purified $H_2$ in a permeate (a tube side of a CMR) simultaneously in a CMR was examined and a guideline for a hydrogen permeance, a hydrogen selectivity, an Ar sweep flow rate, and an operating pressure to achieve a simultaneous capture of a concentrate $CO_2$ in a retentate and production of a purified $H_2$ in a permeate is presented. For example, with an operating pressure of 8 atm and Ar sweep gas for rate of $6.7{\times}10^{-4}mols^{-1}$, a concentrated $CO_2$ in a retentate (~90%) and a purified $H_2$ in a permeate (~100%) was simultaneously obtained in a CMR fitted with a membrane with hydrogen permeance of $1{\times}10^{-8}molm^{-2}s^{-1}Pa^{-1}$ and a hydrogen selectivity of 10000.

• Membrane Journal
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• v.22 no.4
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• pp.251-257
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• 2012

For the separation and recovery of n-pentane from nitrogen environment, the poly (dimethyl siloxane) (PDMS) composite membranes supported by polyetherimide (PEI) hollow fiber membranes were prepared. To characterize the gas separation properties of the resulting membranes, the permeance of n-pentane and nitrogen, concentrations of permeate and retentate, and recovery ratio were measured for n-pentane and nitrogen mixtures. The permeance of n-pentane and nitrogen, 2485.3 and 9.9 GPU, were observed respectively. As the stage cut decreases and the feed concentration increases, the n-pentane concentration in permeate tends to increase. In the meanwhile, the recovery efficiency tends to increase as the stage cut increases and the feed concentration decreases.

• Korean Chemical Engineering Research
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• v.49 no.5
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• pp.560-564
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• 2011

The objective of this study is to propose a mathematical model for a pervaporation process for concentrating hydrogen peroxide. The process was developed by NASA, which consists of a shell and membrane tubes, where a liquid hydrogen peroxide solution flows in the shell, and a sweep gas flows in the tubes countercurrent to each other. The liquid retentate is concentrated as more water molecules permeate and evaporate through the membrane than hydrogen peroxide. For this process, a mathematical model has been developed in the form of a system of nonlinear partial differential algebraic equations based on a sorption-diffusion mechanism for permeation, an Arrhenius relationship for the temperature dependency of the permeate flux, and mass and momentum balances for the liquid concentrations and flows in the membrane module. The dynamic behavior of the concentration of hydrogen peroxide in the retentate side has been simulated by solving a simplified version of the proposed model, and the result is compared with the experimental data reported in the NASA patent.

• Membrane and Water Treatment
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• v.9 no.1
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• pp.17-21
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• 2018

A series of laboratory scale experiments were performed to investigate the feasibility of membrane separation technology for natural rubber (NR) wastewater treatment and reuse. Three types of spiral wound membranes were employed in the cross-flow experiments. The NR wastewater pretreated by sand filtration and cartridge filtration was forced to pass through the ultrafiltration (UF), nanofiltration (NF) and reverse osmosis (RO) membranes successively. The UF retentate, which containing abundant proteins, can be used to produce fertilizer, while the NF retentate is rich in quebrachitol and can be used to extract quebrachitol. The permeate produced by the RO module was reused in the NR processing. Furthermore, about 0.1wt% quebrachitol was extracted from the NR wastewater. Besides, the effluent quality treated by the membrane processes was much better than that of the biological treatment. Especially for total dissolved solids (TDS) and total phosphorus (T-P), the removal efficiency improved 53.11% and 49.83% respectively. In addition, the removal efficiencies of biological oxygen demand (BOD) and chemical oxygen demand (COD) exceeded 99%. The total nitrogen (T-N) and ammonia nitrogen (NH4-N) had approximately similar removal efficiency (93%). It was also found that there was a significant decrease in the T-P concentration in the effluent, the T-P was reduced from 200 mg/L to 0.34 mg/L. Generally, it was considered to be a challenging problem to solve for the biological processes. In brief, highly resource utilization and zero discharge was obtained by membrane separation system in the NR wastewater treatment.

• Korean Journal of Food Science and Technology
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• v.16 no.4
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• pp.403-407
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• 1984

The purpose of this study was to investigate the changes of phytic acid content and phytase activity and the interactions between phytic acid and minerals in the preparation of Meju (fermented steamed soybean mash with molds). Meju contained significantly lower phytic acid and higher phytase activity than both raw and cooked soybeans. This seems to be the result of degradation of phytic acid by phytase produced during preparation of Meju by Aspergillus oryzae. Fe, Zn, Ca contents of soybeans were not changed either by cooking or fermentation. However, these minerals in the retentate of ultrafiltration were significantly lower in Meju than in raw and cooked soybeans. This result indicated that there are lower mineral-phytic acid complex in Meju than in raw and cooked soybeans, which might contribute to higher bioavailability of these minerals in Meju.

• Journal of Dairy Science and Biotechnology
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• v.30 no.1
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• pp.55-67
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• 2012

We compared the general composition of Mozzarella cheese manufactured by the traditional method and by an ultrafiltration technique. The comparison of the general components between raw milk and the retentate of ultrafiltration (CF 2 and CF 3) demonstrated the following. The fat, protein, and non-fat solid contents of the retentate were higher than those of raw milk, but the lactose content was lower. The effect of 3 factors-fat content (0.5% and 3%), bacterial populations (30,000 CFU/mL and 100,000 CFU/mL), and ratio of added starter and rennet (50, 65, or 80)-on Mozzarella cheese made by the traditional method and made using the retentate of ultrafiltration (CF 2 and CF 3) were compared. Total solids (TS), fat, lactose, total nitrogen (TN), water soluble nitrogen (WSN), non-protein nitrogen (NPN), and salt (NaCl) were affected by fat content, bacterial population, and the ratio of starter and rennet added, but the ash content was not affected. During storage at $4^{\circ}C$ over a period of 3 months, the TS, WSN, NPN, and NaCl contents increased significantly (p<0.05), but fat, lactose, and TN contents decreased significantly (p<0.05), while ash contents remained constant. In whey, the protein, lactose, and solids not fat contents were higher in cheese made from ultrafiltration retentate than in traditional Mozzarella cheese. These results indicate that ultrafiltration can be applied to producing several Mozzarella-type cheeses in order to meet consumer needs.

• Journal of Dairy Science and Biotechnology
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• v.30 no.1
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• pp.1-10
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• 2012

The objective of this study was to evaluate the rheology and sensory properties of Mozzarella cheese manufactured by the traditional method and by an ultrafiltration technique and to attempt to develop a new type of Mozzarella cheese. We noted 3 observations. (1) The initial pH observed for raw milk and retentate of ultrafiltration (CF 2 and CF 3) did not vary much. However, there was a significant difference in the pH at stretching. The initial TAwas significantly different between the raw milk and retentate obtained by ultrafiltration (CF 2 and CF 3). However, no differences were observed in TA at stretching. (2) The predicted yield (Y50), adjusted to 50% total solids (TS), was affected by the concentration factor, fat content, and addition of starter and rennet. The Y50 increased with the concentration factor. 3) Hardness, elasticity, cohesiveness, and brittleness were affected by fat content, and addition of starter and rennet. The hardness, elasticity, and brittleness of Mozzarella cheese made from the retentate of ultrafiltration (CF 2 and CF 3) were higher than in Mozarella cheese made by the traditional method; however, the cohesiveness decreased during storage at $4^{\circ}C$ over a period of 3 months. (4) Flavor, body texture, appearance, color, and firmness decreased with bacterial count, fat content, and addition of starter and rennet. The results of the sensory evaluation of the Mozzarella cheese made from the retentate of ultrafiltration (CF 2 and CF 3) changed during storage at $4^{\circ}C$ over a 3-month period.

• Proceedings of the Membrane Society of Korea Conference
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• 1993.10a
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• pp.65-67
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• 1993

도금공업은 공업기반기술의 하나로서 기계 및 소재산업의 최종 마무리 공정으로 중요시 되고 있으나 운전중 기술의 특성에 의하여 중금속이 함유된 도금폐수를 방출하게 되어 인체 및 생태계에 매우 유해한 산업중의 하나이다. 기존의 도금폐수처리 방븝으로 침전 응집법이 있으나 이는 사용되는 약품의 양이 많고, 슬러지를 배출하여 2차 공해를 유발하므로 완전한 처리 방법이라 할 수 없다. 본 연구에서는 이러한 국내 도금폐수의 현황을 조사한바 도금폐수중 배출양이 가장 많은 아연계폐수를 대상으로 RO Membrane를 사용하여 실험하였다. RO Membrane으로 실험하였을때 아연이온은 Retentate로 분리 농축되고 Permeate는 재생수로 순환 사용할 수 있는 도금폐수의 무배출 처리공정(Zero-Discharge System) 개발을 존 연구의 목적으로 하였다.