• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.4
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• pp.506-512
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• 2003

Peach wine was fermented at $25^{\circ}C$ for 2 weeks using Saccharomyces cerevisiae KCCM 12224, aged at 15$^{\circ}C$ for 14 weeks, and its physicochemical and microbiological changes were investigated. The viable bacterial cell numbers, 1.4$\times$10$^3$ CFU/mL at the beginning of fermentation, increased to 2.8$\times$10$^{6}$ CFU/mL after 2 weeks, but decreased to 7.0$\times$10$^3$ CFU/mL after 14 weeks. The viable yeast cell numbers were changed from 3.4$\times$10$^2$ CFU/mL to 2.4$\times$10$^{7}$ CFU/mL during fermentation, and decreased to 4.0$\times$10$^4$ CFU/mL after aging. Turbidity total sugar content, reducing sugar content, solid content and b value of peach wine decreased during fermentation but acidity, alcohol content, L and a value increased. Most physicochemical properties except alcohol content and reducing sugar content were not changed significantly during aging. When peach wine was filtered through 0.45 ${\mu}{\textrm}{m}$ nitrocellulose membrane followed by various ultrafiltration membranes with different molecular weight cut-off values, Biomax 100K membrane, with 79 liter/$m^2$/h (LMH) of initial flux, was suitable for ultrafiltration process of peach wine. These membrane filtration treatments resulted in complete removal of microorganisms and decrease in turbidity and alcohol content without changes in other chemical properties. The physicochemical properties of peach wine were not changed and any microorganisms were not found during the storage at 3$0^{\circ}C$ for 12 Weeks.

• Journal of the Korea Organic Resources Recycling Association
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• v.14 no.1
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• pp.151-159
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• 2006

In these days, the importance of sludge treatment is emerging due to the London Convention, so this study was conducted to propose the alternatives for the improved sludge treatment on the organic wastewater and sewage sludge with JAR test and settling column equipped with stirrer. The minimum coagulant dosage to earn the optimum sludge settling efficiency resulted from 200mg/l and each critical sludge settling interface showed no distinct difference when PAC was dosed over 200mg/l. Accordingly, Clarification Rate(CR) with 200mg/l dosage was calculated to CR=(Ho-Ht) / Ho=1-0.4=0.6 because the critical sludge settling height stopped at 0.4. The settling velocity of sludge interface was decreased with the increase of MLSS concentration but rather increased with MLSS concentration over 1,000mg/l. This resulted from positive effect of interacted coagulation for floc formation by transfer to the zone of compressed settling when MLSS concentration increased over 1,000mg/l. The settling velocity of sludge interface showed $28.66{\times}10^{-3}/min$ for average settling velocity of sewage sludge which is 6.7 times higher than $4.25{\times}10^{-3}/min$ for average settling velocity of organic wastewater sludge. The increasing rate of CR for organic wastewater activated sludge was higher than that of settling velocity under 200mg/l of PAC dosage but settling velocity was higher than CR over 200mg/l of PAC dosage. However, in case of sewage sludge, the differential rate of CR was low when PAC dosage was increased but the settling velocity was suddenly increased with over 200mg/l dosage. Therefore coagulation effect was more efficient to MLSS settling velocity rather than SS removal effect in the supernatant.

• Food Science and Preservation
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• v.25 no.1
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• pp.62-70
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• 2018

This study investigates, the physicochemical characteristics of Sengmaksan (SM) prepared with Liriope platyphylla (LP) that had been roasted for different times (0, 30, 60, and 90 min, denoted as S-0, S-30, S-60, and S-90, respectively) The Hunter's color values such as lightness (L), redness (a), and yellowness (b) were the highest in S-0, while the lowest was found in S-90. The amount of soluble solid and reducing sugar content of S-60 were higher than the others. None of the samples exhibit significant differences in, their pH and acidity. The total content of phenolic compounds increased with the LP roasting time, but the total flavonoid and total anthocyanin contents of the SM decreased at the same time. The total ginsenoside (Ro, Rb2, Re, Rf, Rg1, Rg2, Rg3, Rh1, and Rh2) content did not show significant differences. The DPPH and ABTS radical scavenging activities increased according to the concentration, as well as with the LP roasting time. The ferric reducing antioxidant power (FRAP) showed trends similar to the radical scavenging activity, but it was more sensitive to the LP roasting time. From these results, the active ingredient in S-60 was higher, and the antioxidant activities of SM increased along with the roasting time of LP.