• 월간산업보건
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• s.18
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• pp.50-51
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• 1989

• The Hankook-Saengyark Bo
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• no.239
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• pp.7-7
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• 2000

• Korea Petroleum Association Journal
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• no.5 s.236
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• pp.24-29
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• 2003

• 주류공업
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• v.17 no.1
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• pp.45-57
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• 1997

• 주류공업
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• v.9 no.1
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• pp.40-46
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• 1989

• KSBB Journal
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• v.7 no.2
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• pp.139-143
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• 1992

One of the objectives of this work is to obtain information relevant to the industrial production of alcohol from sugar. The fermentation of alcohol by a strain of saccharomycess cerevisiae ATCC 24858 was studied In a continuous single-stage process with recycle of the cells via tangential flow microfiltration membranes. The experimental results reported in this study pertain to continuous cultures with total cell-recycle by varying the dilution rate (D=0.3, 0.5, and 0.7 $hr^{-1}$) and glucose concentration (50, 100, 150, and 200g/l sugar solution). Productivity using a repeated cell recycle system was found extremely high, 1.e., over 10 to 29 times higher than that of a smile batch system. When a sugar concentration of 200g/1 at dilution rate, 0.7 hr-1 was used, 83.9g/l ethanol was formed with an ethanol yield of 0.42(82% of theoretical) based on sugars utilized.

• Membrane Journal
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• v.12 no.4
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• pp.255-261
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• 2002

Poly(vinyl alcohol) (PVA) membranes crosslinked with poly(acrylic acid-co-maleic anhydride) (PAM) as a polymeric crosslinking agent were prepared to investigate the pervaporation performance for the dehydration separation of aqueous ethanol solution. The characteristics of the resulting membranes crosslinked(x) were analysed by FT-IR and water swelling test. The water swelling decreased with increasing crosslinking agent content. The crosslinked PVA membranes with PAM showed lower water swelling than those of PVA membrane crosslinked with glutaraldehyde and modified PVA membrane. The swelling of water molecules in the crosslinked PVA membranes is more restricted by both chemical crosslinking between PVA and polymeric crosslinking agent chains and physical crosslinking by the entanglement between the PVA and polymeric crosslinking agent chains. For the pervaporation of aqueous ethanol solution through the crosslinked membrane, as the contents of crosslinking agent increased, the separation factor increased while the permeation flux decreased. The separation factor slightly decreased and permeation flux increased with increasing feed water content. As a result it could be considered that PVA-PAM membranes suppressed the plasticization effect even in the range of high water concentration in fled.

• Clean Technology
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• v.20 no.3
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• pp.251-255
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• 2014

PVA gel beads were made by immobilization of thenoyltrifluoroacetone (HTTA) and trioctylphoshineoxide (TOPO) with poly vinyl alcohol (PVA). The prepared PVA gel beads were used for the removal of $Cu^{2+}$ from aqueous solution. The removal characteristics of $Cu^{2+}$ by PVA gel beads was found to follow the pseudo-second-order kinetic equation. The maximum removal capacity calculated from Langmuir isotherm equation was 9.59 mg/g. The optimal pH was in the range of 3.5~6. Even when the PVA gel beads were reused 5 times, the leakage of extractant and the damage of PVA gel beads was not observed.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.54 no.3
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• pp.314-319
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• 2009

The identification of volatile constituents in foods is important in creating flavor compounds to improve the flavor of foods. This study was conducted to identify the flavor compounds in soybean sprouts cultivated with 4 different types of soybean seeds. A total of 52 flavor compounds were identified and composed mainly of alcohols (16), aldehydes (17), ketones (10), acids (2), furans (2), and miscellaneous compounds (5). Sprouts cultivated with Dawonkong and Orialtae showed 46 flavor compounds whereas Pungsannamulkong and Nokchaekong was 49 and 50. In total flavor compounds contents, Orialtae was the highest (19.3 mg/kg RC) and followed by Pungsannamulkong (15.83 mg/kg RC), Dawonkong (13.2 mg/kg RC), and Nokchaekong (11.3 mg/kg RC) in that order. Two groups including alcohols and aldehydes were detected high amounts in which their ratio were analyzed 32% and 51% in total flavor contents, respectively. It may be responsible for flavor in soybean sprouts. In case each flavor compound content, 2-hydroxybenzaldehyde was detected the major compound and hexanol, 1-octen-3-ol, and hexanal that the main compounds in lipid oxidation of soybean products were identified the main volatile flavor compounds in soybean sprouts.

• Journal of the Korea Organic Resources Recycling Association
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• v.13 no.4
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• pp.100-106
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• 2005

Sugar beet stillages were used as a substrate for the production of single cell protein by the thermotolerant yeasts Candida rugosa, Kluyveromyces marxianus and C. utilis. The biomass production increased in accordance with the increase of pH-value, but protein content decreased. C. rugosa showed the highest crude protein production as 3.68g/l and C. utilis 2.9g/l, Kl. marxianus 2.30g/l, respectively. The rate of COD reduction in stillage versus crude protein production of C. rugosa showed the highest value as 0.35~0.39g/l as a good strain for single cell protein production using sugar beet stillages.