• Journal of the Korea Convergence Society
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• v.12 no.5
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• pp.185-190
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• 2021

An electrolyzed-acidic water treatment was investigated as a methods for removing ammonia, which is a cause of odor in life environment. The prepared electrolyzed-acidic water was found out as stable solvent capable of neutralizing weak alkaline ammonia by measuring changes in pH and ORP. It was found out that ammonia was removed from the mixture solution of electrolyzed-acidic water and ammonia water by the UV-vis absorbance analysis and electrochemical open-circuit potential measurement. The neutralized ammonia by electrolyzed-acidic water and effectively removed odor was measured using ammonia gas detecter. Consequently, we recommend the electrolyzed-acidic water can effectively and safely remove ammonia in eco-friendly.

• Proceedings of the Korean Environmental Sciences Society Conference
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• 2006.11a
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• pp.278-282
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• 2006

연속식 스테인레스 단자방식의 전해수기를 이용하여, 기기의 특성과 연근해 다획성 어종인 오징어를 빙장온도대에서 담수빙과 산성전해수빙, 염기성전해수빙으로 저장 중에 선도 보존효과 및 표피색의 변화에 대하여 검토하여 향후 전기분해수의 연안산 해산어류의 빙장 적용기초 자료로 이용하고자 연구한 결과를 요약하면 다음과 같다. 전체적으로 동일한 Amphere를 걸 었을때, 산성전해수의 경우 낮은 pH를 유지했으며, 유량을 늘릴수록 산성도가 떨어지는 것을 알 수 있었다. 먹는물 수질기준에 따른 유속별 생산 전해수의 수질분석 및 미생물검사결과 세균학적인 검사의 경우 모든 검사과정에서 먹는물 기준 이하치를 나타내고 있으나 산성전해수의 경우 미생물학적인 검사에서 음성의 결과를 나타냈다 전해수빙과 담수빙 저장중 오징어의 일반성분과 VBN관찰 결과 수분함량은 77.65%였으며 단백질함량은 18.32%, 지질의 함량은 2.41%, 회분함량은 1.62%로 나타났다. 빙장 저장직전 11.2mg/100g이었으며, 저장 초기에 모든 전해 환원산성수 빙장구에서 VBN 증가가 억제되었다.

• Journal of Life Science
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• v.14 no.5
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• pp.809-814
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• 2004

To investigate the effect of the electrolyzed acidic water for soybean sprouts growth, the responses of characteristics of soybean sprouts were evaluated. Soybean sprouts grown by the electrolyzed acidic water showed shorter length in total body, root, and hypocotyl, etc. but they were evaluated to be increased in hypocotyl diameter and weight per sprout. Total length of soybean sprouts grown for 5 days by electrolyzed acidic water were much shorter than those by tap water. Soybean sprouts grown by tap water showed rapid growth in length even after 5 days but no more growth in length for those grown by electrolyzed acidic water. The growth of hypocotyl showed the same tendency as total length. No difference in root length among the soybean sprouts grown for 4 ~ 11 days by electrolyzed acidic water while those grown by tap water showed continuous rapid growth in length. The diameter of hypocotyl was thicker in those grown by electrolyzed acidic water than those grown by tap water and increased up 5 days. The weight of cotyledon grown by electrolyzed acidic water showed the proportional increase to the growing days but those grown by tap water showed no increase in hypocotyl weight up to 7 days, but a little bit increase after 11 days with the growth of new buds. The fresh weight per sprout was higher in those grown by electrolyzed acidic water until 7 days than tap water but it was the same weight in 11 days cultivation. The electrolyzed acidic water effected on shortening of hypocotyl and root length, thickening of hypocotyl diameter, and enlarging of cotyledon during soybean sprout cultivation.

• Journal of Fisheries and Marine Sciences Education
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• v.18 no.3
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• pp.293-301
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• 2006

This study was undertaken to prolonging the freshness in Squid(Todarodes pacificus) on the effects of ice storage methods(tap water ice, electrolytic water ice) using stainless diaphragm electrolytic instrument and also test an efficiency of instrument. Basically, stainless diaphragm electrolytic instrument studied for changes of pH on difference water flow and ampere. The lower water flower and higher ampere made low pH on acid part of electrolytic instrument. Squid samples were stored in tap water ice, acid part of electrolytic water and base part of electrolytic water and used in studying the changes of VBN and skin color through storage. Acid water had strong sterilization effects and VBN was lower levels of acid water than the others. Base water had not sterilization effects. Tap water ice storage was more sterilizing effects than base water ice storage but less effects than acid water ice storage. Lightness of Squid skin showed getting decrease at storage of ice water of all storage methods but acid water ice storage showed more retarding than the other two storage. From these results, it could be suggested that acid electric water ice storage is effective in extendance the shelf-life of squid at chilled storage.

• Food Science and Preservation
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• v.11 no.4
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• pp.530-537
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• 2004

This study was conducted to determine the inactivation effect of electrolyzed water and organic acids either alone or in combination on L. monocytogenes or natural microflora on lettuce. Acidic electrolyzed water completely inactivated L. monocytogenes in broth system within 60 sec, but alkalin electrolyzed water caused approximate 1.7 log CFU/g reduction. However, acidic electrolyzed water reduced only 2.5 log CFU/g of L. monocytogenes on lettuce, and similar antimicrobial effect was observed with alkalin electrolyzed water. In the meantime, acidic and alkaline electrolyzed water caused approximately 2 log CFU/g reduction compared to control, whereas both electrolyzed water combined with $1\%$ organic acids ranged from 2.6 to 3.7 log CFU/g reduction. Among the organic acids, both electrolyzed water combined with $1\%$ citric acid showed the strongest synergistic antimicrobial effect to reduce L. monocytogenes on lettuce as well as total counts, yeast and molds. When antimicrobials, alone or in combination were treated into L. monocytogenes inoculated lettuce at $5^{\circ}C\;and\;15^{\circ}C$ for designed periods, the combined alkalin electrolyzed water with $1\%$ citric acid showed the greatest potential to inhibit growth of the bacteria. According to Scanning Electron Microscopy(SEM), the treatment of electrolyzed alkali water in combination with $1\%$ citric acid highly reduced the growth of the L. monocytogenes compared to single treatment and resulted in causing the destruction of cell membrane.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.4
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• pp.549-554
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• 2003

This study was conducted to investigate the effect of storage atmosphere sterilization using acidic electrolyzed water for table grapes (Vitis labrusca L.). ‘Campbell Early’ and ‘Sheridan’ grapes were stored at $0^{\circ}C$ for 12 weeks under the atmosphere that was passed through an acidic electrolyzed water for sterilization. Storage atmosphere sterilization using acidic electrolyzed water did not influence on the changes in soluble solids, titratable acidity, soluble tannins, anthocyanins, ethanol, acetaldehyde and organoleptic quality attributes including color, aroma, texture, juiciness and sweetness of both varieties during storage. Growth of bacteria and fungus in grapes during storage, however, was inhibited by storage atmosphere sterilization. These results suggest that the storage atmosphere sterilization using acidic electrolyzed water can be utilized for improving the storage life of table grapes.

• Proceedings of the Korean Institute of Surface Engineering Conference
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• 2018.06a
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• pp.69.1-69.1
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• 2018

산업 현장에서 자주 사용되는 알루미늄 합금은 순도가 높은 알루미늄에 비해 경제성, 기계적 성질이 우수한 장점이 있다. 하지만 이런 합금들은 물리적, 화학적 성질이 순수 알루미늄과 달라 양극산화와 같은 표면처리가 쉽지 않다. 양극산화는 표면처리 기술의 대표적인 방법 중 하나로 인위적으로 산화피막을 형성하는 기술이다. 순도가 높은 알루미늄은 산성 전해질에서의 양극산화를 통해 다공성 산화피막을 형성할 수 있으며 그 구조로 인해 내식성, 내마모성 등 기계적, 화학적인 다양한 장점이 있다. 하지만, Mg, Si, Cr과 같은 성분이 함유된 알루미늄의 경우 산성 전해질에서 산화물을 형성되지 않는다. 본 연구에서 기존의 산성 전해질에서의 양극산화 방법이 아닌$K_2HPO_4$를 함유하는 고온의 글리세롤 전해질을 사용하여 양극산화를 진행하였다. 사용한 알루미늄은 산업용으로 자주 사용되는 3000계열의 알루미늄을 사용하였으며 균일한 양극산화를 위해 샌드페이퍼를 통한 연마과정을 통해 표면을 평탄화 하였다. 이후 전기화학적 에칭 과정을 거쳐 표면에 있는 자연산화막을 제거하여 표면 분석을 용이하게 하였다. 양극산화는 10wt%의 $K_2HPO_4$/글리세롤 전해질에서 전해질의 온도와 인가 전압을 달리 하여 진행하였다. 결과 $150^{\circ}C$ 이상의 온도에서 알루미늄 합금의 양극산화를 확인할 수 있었고 $170^{\circ}C$의 온도에서 인가 전압을 20V로 하였을 때 가장 정렬된 다공성 구조를 얻을 수 있었다. 본 연구 결과를 통해 산업용 알루미늄 합금의 양극산화를 통해 다공성 나노구조 산화물을 형성 시킬 수 있었다.

• Food Science and Preservation
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• v.21 no.3
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• pp.357-364
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• 2014

The quality improvement of the boiled-dried anchovy treated with acidic electrolyzed water (AEW) was investigated. The L value was higher in the anchovy treated with AEW than in the control. Moreover, its ${\Delta}E$ value was 5.08 higher than that of the control. The lipophilic browning degree was also higher than the hydrophilic degree. The degrees of calcium absorption of the control and anchovy treated with AEW were 10.77% and 12.61%, respectively. During their storage in the different conditions (five weeks in $20^{\circ}C$, ten weeks in $4^{\circ}C$, and five months in $-20^{\circ}C$), the lipophilic browning degree of the anchovy treated with AEW was significantly lower than that of the control at the $20^{\circ}C$ storage. The volatile basic nitrogen (VBN) content gradually increased as the storage period increased. During the $20^{\circ}C$ storage, the content of the anchovy treated with AEW was lower than that of the control. The lipid peroxide contents increased with the storage periods, regardless of the temperature, but the content of the anchovy treated with AEW was lower than that of the control. These results indicate that AEW treatment can improve the color quality of boiled-dried anchovy and reduce its VBN and lipid peroxide contents.

• Journal of the Institute of Electronics and Information Engineers
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• v.50 no.7
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• pp.269-274
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• 2013

We are used with the alkaline ion water which an application field does to object for drinking water compare with the alkaline ion water which asked ion acid electrolysis so as to be very different. This is used with sterilization disinfection use by residual chlorine in case of strong acidity according to ph intensity, and in case of middle acidity use by washing and face washing, and mix with meal materials in case of weak acidity widely usable in cooking. Acid ion water generates as we electrolyze water. Chlorine gas and sodium hydroxide etc. was generated at electrolysis process, and we have toward sterilizing power. Derelicts such as chlorine, phosphorus, sulfur etc. are gathered from a negative ion, and we make acid ion water to + electrode direction in electrolysis. We used a diaphragm in order to disconnect too acid water and alkaline water. We implemented so that the acid water which it came down to three kinds of PWM voltage to PWM (pulse width modulation) control, and implementation method of ph intensity change authorized ph intensity between weak acidity to electrode in strong acidity as we used Microprocessor, and intensity was adjusted successively by PWM control was generated.

• Proceedings of the Korean Society of Fisheries Technology Conference
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• 2000.10a
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• pp.143-144
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• 2000

자연황토를 해수와 혼합 분쇄, 적조발생 해역에 정확히 살포하여 보다 경제적으로 황토를 살포하는 황토살포기 및 황토가 pH값의 변화에 따라 활성도가 달라지는 연구결과에 착안하여 해수를 전기분해하여 생성되는 전해수(산성수 및 알칼리수)에 황토를 혼합하여 황토를 활성화시켜 적조구제효율을 높이는 방법에 대하여 연구를 실시, 보다 효율적이며 친환경적인 적조구제 기술을 개발하였다. (중략)