DOI QR코드

DOI QR Code

고전압 임펄스를 적용한 막분리 공정에서의 생물막 오염 제어에 관한 연구

A Study on the Biofouling Control in Membrane Processes Using High Voltage Impulse

  • 이주훈 (호서대학교 환경공학과) ;
  • 김준영 (호서대학교 대학원 BK21 반도체.디스플레이공학과) ;
  • 이진우 (호서대학교 전기공학과) ;
  • 이준호 (호서대학교 환경공학과) ;
  • 장인성 (호서대학교 환경공학과)
  • 투고 : 2011.08.08
  • 심사 : 2011.09.06
  • 발행 : 2011.10.31

초록

Although membrane technologies are widely applied to the water and wastewater treatment processes, strategy for the control of membrane biofouling is strongly required. In this study, a possibility of control of membrane biofouling using HVI(High Voltage Impulse) was verified based on the inactivation of microorganisms by the HVI. The HVI system was consisted of power supply, voltage amplifier, impulse generator and disinfection chamber and the model microorganism was E. coli. When 15[kV/cm] of electric fields was applied to the E. coli solution, inactivation of the microorganism was found. A possibility of the control of membrane biofouling using HVI was verified with experiments of membrane filtration with and without exposure of the HVI to biomass solution. Another membrane filtration experiments with the contaminated membranes by E. coli solution were carried out and indicate that the HVI could be used as an alternative method for membrane biofouling control. A series of simulation of the electric fields between electrodes and microorganisms was carried out for the visualization of the disinfection that showed where the electric fields are formed.

키워드

참고문헌

  1. 정철우, 손희종, "십자형 막분리 공정에서 전처리 응집공정의 적용성 평가", 한국수처리학회지, 제16권, 제5호 pp. 97-106, 2008.
  2. K. Aronsson, U. Ronner, "Influence of Escherichia coli, Listeria innocua and Saccharomyces cerevisiae in relation to membrane permeabilization and subsequent leakage of intracellular compounts due to pulsed electric field processing", International J. Food Microb., Vol. 99, pp. 19-32, 2005. https://doi.org/10.1016/j.ijfoodmicro.2004.07.012
  3. N. Dutreux, S. Notermans, T. Wijtzs, M.M. Gongora-Nieto, G.V. Barbosa-Canovas and B.G. Swanson, "Pulsed eletric fields inactivation of attached and free-living Escherichia coli and Listeria innocula under several conditions", International J. Food Microb., Vol. 54, pp. 91-98, 2000. https://doi.org/10.1016/S0168-1605(99)00175-0
  4. M. Loginov, N. Lebovka, O. Larue, M. Shynkaryk, M. Nonus, J.L. Lanoiselle, and E. Vorobiev, "Effect of high voltage electrical discharges on filtration properties of Saccharomyces cerevisiae yeast suspensions, J. Membr. Sci., Vol, 346, pp. 288-295, 2010. https://doi.org/10.1016/j.memsci.2009.09.048
  5. K. Aronsson, U. Ronner, "Influence of pH, water activity and temperature on the inactivation of Escherichia coli and Saccharomyces cerevisiae by pulsed electric fields", Innovative Food Sci. Emerg. Technol., Vol. 2, pp. 105-112, 2001. https://doi.org/10.1016/S1466-8564(01)00030-3
  6. K. Huang, J. Wang, "Designs of pulsed electric fields treatment chambers for liquid foods pasteurization process: a review", Journal of Food Eng., Vol. 95, pp. 227-239, 2009. https://doi.org/10.1016/j.jfoodeng.2009.06.013
  7. C. Ferrer, D. Rodrigo, M,C. Pina, G. Klein, M. Rodrigo, and A. Martinez, "The monte carlo simulation is used to establish the most influential parameters on the final load of pulsed electric fields E. coli cells", Food Control, Vol. 18, No. 8, pp. 934-938, 2007. https://doi.org/10.1016/j.foodcont.2006.05.009
  8. V. Heinz, S. Toepfl, and D. Knorr, "Impact of temperature on lethality and energy efficiency of apple juice pasteurization by pulsed electric fields treatment", Innovative Food Sci. Emerg. Technol., Vol. 4, pp. 167-175, 2003. https://doi.org/10.1016/S1466-8564(03)00017-1
  9. H. Vega-Mercado, H.O. Martin-Belloso, F. Chang, G. Barbosa-Ca´novas, and B. Swanson, "Inactivation of Escherichia coli and Bacillus subtilis suspended in pea soup using pulsed electric fields", Journal of Food Processing and Preservation, Vol. 20, No. 6, 501-510, 1996b. https://doi.org/10.1111/j.1745-4549.1996.tb00762.x
  10. S. Guyot, E. Ferret, J.B. Boehm, and P. Gervais, "Yeast cell inactivation related to local heating induced by low-intensity electric fields with long-duration pulses", International J. Food Microb., Vol. 113, pp. 180-188, 2007. https://doi.org/10.1016/j.ijfoodmicro.2006.06.036
  11. E.G. Akdemir, Q.H. Zhang, "Effects of pulse polarity and pulse delaying time on pulsed electric fields-induced pasteurization of E. coli O157:H7", Journal of Food Engineering, Vol. 68, pp. 271-276, 2005. https://doi.org/10.1016/j.jfoodeng.2004.06.001
  12. H. Hulsheger, J. Potel, and E.G. Niemann, "Electric field effects on bacteria and yeast cells", Radiat. Environ. Biophys., VOL. 22, No. 2, 149, 1983. https://doi.org/10.1007/BF01338893
  13. Q. Zhang, A. Monsalve-Gonzalez, A. Qin, B. Barbosa-Canovas, and B.G. Swanson, "Inactivation of saccharomyces cerevisiae by square wave and exponential decay pulsed electric field", J. Food Process Eng., Vol. 17, pp. 469-479, 1994. https://doi.org/10.1111/j.1745-4530.1994.tb00350.x
  14. S. Alkhafaji, M. Farid, "Modelling the inactivation of Escherichia coli ATCC 25922 using pulsed electric field", Innovative Food Sci. Emerg. Technol., Vol. 9, pp. 448-454, 2008. https://doi.org/10.1016/j.ifset.2008.02.003
  15. 최규하, "반도체 전력변환을 중심으로 한 전력전자", 광문각, pp. 23, 1999.
  16. S. Alkhafaji, M. Farid, "An investigation on pulsed electric fields technology using new treatment chamber design", Innovative Food Sci. Emerg. Technol., Vol. 8, pp. 205-212, 2007. https://doi.org/10.1016/j.ifset.2006.11.001