• Journal of Korean Society of Water and Wastewater
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• v.23 no.2
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• pp.189-198
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• 2009

Tastes and odor in water caused by geosmin and 2-MIB are the major customer complaints for water utilities. Therefore, control of geosmin and 2-MIB is a worldwide concern. In this study, the effects of biofilter media type (three different activated carbons and anthracite), empty bed contact time (EBCT) and temperature on the removal of geosmin and 2-MIB in BAC filters were investigated. Experiments were conducted at three different water temperatures (5, 15 and $25^{\circ}C$) and four different EBCTs (5, 10, 15, and 20 min). The experimental results indicated that the coal based BAC retained more bacterial biomass on the surface of the activated carbon than the other BACs, and increasing EBCT or increasing water temperature also increased the geosmin and 2-MIB removal in BAC filters. To achieve above 50% of removal efficiency for geosmin and 2-MIB in a BAC filter, above 10 min EBCT at $5^{\circ}C$ and 5 min EBCT at above $15^{\circ}C$ were required. The kinetic analysis for the biodegradation of geosmin and 2-MIB indicated a first-order reaction rate at various water temperatures. Data obtained from the BAC filters at various temperatures were also used to evaluate pseudo first-order rate constants for geosmin and 2-MIB. The half-lives evaluated at 5, 15, and $25^{\circ}C$ for geosmin and 2-MIB ranged from 2.39 to 10.31 min and 3.35 to 13.97 min, respectively, which can be used to assist water utilities in designing and operating BAC system.

• Korean journal of food and cookery science
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• v.23 no.5
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• pp.635-643
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• 2007

This study was carried out to investigate the quality of cooked rice prepared by-an electric pressure cooker (EPC) and an electric cooker (EC) during storage at different temperatures. Four rice cultivars were used (Ilpoom, Saechucheong, Sindongjin, and Sura). The cooked rice samples were stored at room and warm temperatures for 48 hr, and at refrigerator temperatures for 10 days. Immediately after cooking, the moisture content of the EPC rice was lower than that of the EC rice; yet pH was higher for the EPC rice. The L-value of the EPC rice was reduced due to an increasing b-value. The overall acceptability of the EPC rice was high; in particular, it scored high for a roasted nutty flavor and texture. During storage, moisture content and pH decreased regardless of the cooking method. L-, a- and b-values were similar at room and refrigerator temperatures over the entire period, whereas the a-value (greenness) of the EC rice stored at warm temperature slightly decreased and the b-value (yellowness) increased after 24 hr, resulting in a decreasing L- value. Also, sensory characteristics were not significantly different for the samples stored at room temperature for 48 hr; however, at warm and refrigerator temperatures, the sensory characteristics were significantly different after 24 hr and 3 days, respectively. In conclusion, the quality of the cooked rice was effectively preserved during storage at room temperature, and qualify deterioration oaf dependent on using warming equipment as well as the rice cultivar.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.3
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• pp.397-402
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• 2013

The pharmacological efficacy of Protaetia (P.) brevitarsis larvae has been described in the Dongui Bogam. It is believed that the larvae are particularly useful for hepatic disorders. However, natural aversion has made it difficult to consume these larvae as food. Thus, we sought to make an eatable form of the larvae by establishing optimal conditions for larvae preparation. Larvae were selectively bred, sterilized, and a powder of larvae generated by freeze-drying. Afterward, the CellTiter $96^{(R)}$ AQueous Non-Radioactive Cell Proliferation Assay (MTS) with the RAW 264.7 cell line was used to validate the safety of the powder as a food ingredient. We determined that oak sawdust sterilized by water vapor for 5 minutes could be used for larvae feed, and a feeding for 3~5 days followed by a fasting for 3 days were optimal conditions for larvae preparation. In addition, sterilization of larvae at $115^{\circ}C$ and $0.9kgf/cm^3$ (to avoid contamination of pathogenic bacteria and fungi) was successfully applied in the production of edible powder from P. brevitarsis. The optimized processes established in our experiments can be used in the industrial production of P. brevitarsis as a food ingredient.

• Korean Journal of Ecology and Environment
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• v.47 no.2
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• pp.116-126
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• 2014

To evaluate the relationship between dynamics of Cyanobacterial bloom and rainfalls, a monthly monitoring of water quality and phytoplankton from the three serial lakes (Lake Ui-am, Lake Chung-pyeong and Lake Pal-dang) in the North Han River System were examined 12 times from May 2012 to March 2013. A dense bloom of cyanobacterium Anabaena spp., was occurred over three lakes in the summer season of 2012. In Lake Ui-am, the Anabaena population appeared in June, showed a peak in July (43,850 cells $mL^{-1}$) and disappeared in November 2012. In Lake Chung-pyeong and Lake Pal-dang, Anabaena population commonly appeared in July, showed the peaks (31,648 cells $mL^{-1}$ and 7,136 cells $mL^{-1}$, respectively) in August, and entirely disappeared in September 2012. Over the three lakes, the phytoplankton community was commonly dominated by diatoms before Monsoon, cyanobacteria during Monsoon, and diatoms after Monsoon, respectively, indicating a Monsoon-dependent succession. A correlation analysis revealed that dynamics of Anabaena population was strongly related with rainfall (r=0.72, r=0.83, r=0.88, P<0.01 for three lakes), and partly with nutrients, inflow and outflow of lakes. Therefore, this study indicates that the outbreak and destruction of Anabaena bloom in North Han River System between 2012 and 2013 was impacted by rainfalls. However, a high density of cyanobacteria in Lake Ui-am remained after Monsoon, and thus, may paroduce bad-order and toxins from phytoplankton.

• Korean Journal of Ecology and Environment
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• v.50 no.1
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• pp.79-95
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• 2017

Euiam and Paldang Reservoirs have often been facing water quality problems, such as eutrophication, algal blooms and off-flavors by treated wastewater effluent (TWE) in the North-Han and the Han River basins, but little is examined on the direct biological effect of TWE. This study tested algal growth potential (AGP) of four TWEs discharged into Euiam and Paldang Reservoirs to evaluate water fertility in September 2014 and March and September 2015. Test alga was used Anabaena circinalis isolated from Paldang Reservoir. Mean concentration of T-N and T-P in TWEs was $3,956.7{\mu}g\;N\;L^{-1}$ and $50.8{\mu}g\;P\;L^{-1}$, and the proportion of $NO_3-N$ and $PO_4-P$ to the total fraction was 72.1% and 40.8%, respectively. Both N and P were high in TWEs, but much higher N than P concentration indicates strong P-limitation. As a consequence, the maximum AGP was determined by $PO_4-P$ concentration (r=0.998, p<0.01). Mean AGP value was $15.4mg\;dw\;L^{-1}$ among four effluents indicating its eutrophic condition. Due to the establishment of tertiary (advanced T-P) treatment method in the studied plants recently, P concentration was significantly decreased in TWEs compared to the years prior to 2012. However, P concentration seems to be still high enough to cause eutrophication and algal blooms. Therefore, wastewater treatment to P-free level needs to be considered if effluents are directly discharged into the drinking water resources.

• Journal of Bio-Environment Control
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• v.28 no.3
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• pp.197-203
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• 2019

This study was carried out to investigate the effect of chlorine water and plasma gas treatment on the quality and microbial control of Latuca indica L. baby Leaf during storage. Latuca indica L. baby leaves were harvested from a plant height of 10cm. They were sterilized with $100{\mu}L{\cdot}L^{-1}$ chlorine water and plasma-gas (1, 3, and 6hours), and packaged with $1,300cc{\cdot}m^{-2}{\cdot}day^{-1}{\cdot}atm^{-1}$ films and then stored at $8{\pm}1^{\circ}C$ and RH $85{\pm}5%$ for 25days. During storage, the fresh weight loss of all treatments were less than 1.0%, and the carbon dioxide and oxygen concentrations in packages were 6-8% and 16-17%, respectively for all treatments in the final storage day. The concentration of ethylene in the packages fluctuated between $1-3{\mu}L{\cdot}L^{-1}$ during the storage and the highest concentration of ethylene was observed at 6 hours plasma treatment in the final storage day. The off-odor of all treatments were almost odorless, the treatments of chlorine water and 1 hour plasma maintained the marketable visual quality until the end of storage. Chlorophyll content and Hue angle value measured at the final storage day were similar to those measured before storage in chlorine water and 1 hour of plasma treatments. E. coli was not detected immediately after sterilization in all sterilization treatments. After 6 hours of plasma treatment, the total bacteria fungus counts were lower than the domestic microbial standard for agricultural product in all sterilization treatments. The total aerobic counts in the end storage day increased compared to before storage, whereas E. coli was not detected in all sterilization treatments. The sterilization effect against bacteria and fungi was the best in chlorine water treatment. Plasma treatment showed sterilization effects, but within a prolonged period of time. In addition, the sterilization effect decreased gradually. These results suggest that chlorine water and plasma treatment were effective in maintaining Latuca indica L. baby Leaf commerciality and controlling microorganisms during postharvest storage.

• The Korean Journal of Food And Nutrition
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• v.28 no.3
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• pp.478-485
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• 2015

This study was conducted to investigate the effects of ramie leaf powder on the quality characteristics of pork patties. The moisture, crude protein, crude fat, and crude ash in freeze-dried ramie leaf powder were found to be 4.67% (w/w), 25.61% (w/w), 6.66% (w/w), and 16.88% (w/w), respectively. Pork patties were prepared by adding varying amounts of ramie leaf powders up to 1.5% (w/w) of the pork patty formulation. The moisture contents of meat patties containing ramie leaf powder were lower than that of the control patty, but there was no significant difference in pH values between the patties. With increasing amounts of ramie leaf powder, chromaticity decreased in brightness ($L^*$) and redness ($a^*$), but increased in yellowness ($b^*$) in the raw patties. In texture analysis, hardness, springiness, cohesiveness, and chewiness of the pork patties increased as more ramie leaf powder was added to the pork patties. Thiobarbituric acid reactive substances (TBARS) values increased during storage in pork patties without ramie leaf powder, but those formulated with ramie leaf powder showed lower TBARS values than those in the control groups. Sensory panels determined that pork patties containing 0.5% ramie leaf powder had higher scores for overall acceptability.

• Journal of the Korean Society of Food Science and Nutrition
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• v.16 no.4
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• pp.268-277
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• 1987

The changes of the aerobic viable bacterial counts, the content of chemical components and the sensory evaluation in Kimchis which were prepared with Various ingredients (red pepper, green onion, garlic and ginger) and fermentation at $20^{\circ}C$ were investigated. Aerobic viable bacterial counts were suddenly decreased with fermentation, but it was decreased slowly from the second day. Salinity of Kimchis was $1.8%{\sim}2.0%$ and titratable acidify were lower in sample 2 (deleted red pepper) and 3 (deleted green onion) on the first day but sample 4 (deleted garlic) after the fifth day. Total sugar content was decreased from $1.8{\sim}2.7g/100g$ to $0.8{\sim}1.1g/100g$ during fermentation periods. Carbon dioxide content maintained relatively higher in sample 2 and 5 (deleted ginger) with fermentation. Volatile organic acid content showed no difference in all Kimchis with fermentation. During the whole fermentation period, appearance was the worst in sample 2. Texture, off-flavor and overall-eating quality were the worst in sample 4. Carbonated flavor and overall eating quality were the best in sample 5.

• Journal of the East Asian Society of Dietary Life
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• v.17 no.5
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• pp.678-688
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• 2007

In this study, we investigated the effects of ripened tomato on the Baechukimchi fermentation, by measuring sensory, physicochemical, and microbiological properties during fermentation up to 28 days. The Baechukimchi, with various levels [0, 10, 20, 30%(w/v)] of ripened tomato, was fermented at $10^{\circ}C$. The product containing 20% ripened tomato showed the highest scores for overall acceptability, sour taste, texture, sour smell, and color. The intensity characteristic scores related to sour smell and sour taste were the highest in the control, and the texture score was highest in the 20% ripened tomato sample. During fermentation, total acidity increased while pH gradually decreased. The reducing sugar and total vitamin C contents of the experimental groups with added ripened tomato were higher than those of the control. Also, the time periods to reach maximum levels of lactic acid bacteria, by log numbers of cells and total viable cells, were more delayed in the experimental groups with added ripened tomato than in the control. Overall, the results indicate that a 20% addition of ripened tomato to Baechukimchi during fermentation can enhance sensory qualities and extended the palatable period of the product.

• Journal of Korean Society on Water Environment
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• v.30 no.6
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• pp.658-664
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• 2014

In this study, Uiam-sediment(US) and Gongji-sediment(GS) were incubated to analyze the formation of phytoplankton community and occurrences of odorous compounds from benthic cyanobacteria. For the phytoplankton, 45 and 40 taxa were found in GS and US, respectively. The phytoplankton species detected in the harmful algae included Microcystis, Anabaena and Oscillatoria. As a result, a standing crop of phytoplankton appeared to be in the range of $0.9{\sim}71.8{\times}10^3$ cells/mL in GS, $0.8{\sim}51.2{\times}10^3$ cells/mL in US, and as the incubation progressed, benthic cyanobacteria was increased. The highest number of akinetes was shown in the initial incubation, and akinetes was reduced by 10% on day 4 of incubation start. After reduction of akinetes incubated for 4 days in US and 15 days in GS, Anabaena appeared from the surface water. Benthic cyanobacteria such as Oscillatoria tenuis, O. limosa and Lyngbya hieronymusii was dominant in GS (max. $3.96{\times}10^6cells/cm^2$) and US (max. $5.77{\times}10^6cells/cm^2$), forming cyanobacterial mats in sediment surface. Cyanobacterial mats were suspended after 10~12 days incubation in GS and US. Before and after the suspension of cyanobacterial mats, the concentration of geosmin was the highest in GS(115 ng/L) and US(175 ng/L). In the second suspension of cyanobacterial mats in GS, the concentration of 2-MIB was increased to the range of 22~92 ng/L.