• Journal of Life Science
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• v.20 no.6
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• pp.811-818
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• 2010

Optimal agitation speed and aeration rate for the production of gellan by Sphingomnas paucibilis NK2000 in a 7 l bioreactor were found to be 400 rpm and 1.0 vvm. The best time for glucose feeding into the medium for enhanced production of gellan by S. paucibilis NK2000 was 36 hr after cultivation. The concentrations of gellan produced by S. paucibilis NK2000 from 1) 20.0 g/l glucose without additional feeding, 2) 20.0 g/l glucose with feeding of 200.0 g/l glucose at 36 hr, in which the final concentration in the medium was 10.0 g/l, 3) 20 g/l glucose with feeding of 200.0 g/l glucose and a shift in an agitation speed from 400 to 600 rpm, 4) 20.0 g/l glucose with feeding of 200.0 g/l glucose at 36 hr and shifts in an agitation speed from 400 to 600 rpm and an aeration rate from 1.0 to 1.5 vvm, 5) and 20.0 g/l glucose with feeding of 200.0 g/l glucose at 36 hr and shifts in an agitation speed from 400 to 600 rpm and an aeration rate from 1.0 to 2.0 vvm, were 5.19, 5.74, 6.73, 7.93, and 9.40 g/l, respectively, and their conversion rates from glucose were 26.0, 19.1, 22.4, 26.4, and 31.3%, respectively. Compared to those developed using a normal process, production of gellan by S. paucibilis NK2000 from 20.0 g/l glucose was 1.81 times higher, and and its conversion rate was 1.20 times higher when the optimized process developed in this study was used.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.34 no.2
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• pp.114-118
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• 2001

In manufacturing process of Changran-Jeotgal, agitation with 10 rpm for 10 min/4 hrs of Changran-Jeotgal without released extract was carried out during the fermented process at $0\pm2^{\circ}C$ to shorten the fermentation period and uniform product quality, This step was called Improved process, while the step with release extract and standing fermentation was Conventional process. During 60 days of fermentation period, chemical, microbiological changes and sensory evaluation were examined, Brix, VBN and $NH_2-N$ were 27.4, $54.3\;mg\%\;and\;87.9 mg\%$ on 30th day in Improved process, respectively, but they were 27.1, $57.8\;mg\%\;and\;96.6\;mg\%$ on 50th day in Conventional process. The pH value was decreased from 7.0 to $\6.3\~6.5$ in both of them, The viable cell counts in Improved process was increased from $6.6\times10^3CFU/g\;to\;2.6\times10^6CFU/g$ during 30 days, in Conventional process, slowly increased from $5.8\times10^3CFU/g\;to\;1.9\times10^6CFU/g$ during 50 days. Sensory evaluation showed that products on 30th day in Improved process and products on 50th day in Conventional process were best favorable. From above results, we found that the fermentation with agitation shortened the fermentation period by 20 days compare to standing fermentation.

• Journal of Microbiology and Biotechnology
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• v.16 no.12
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• pp.1849-1855
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• 2006

It has been shown that the initial conditions of bacterial cultivation are extremely important for the successful production of hyaluronic acid (HA) by fermentation. We investigated several parameters that affect cell growth rate and the productivity and molecular weight of hyaluronic acid--i.e., agitation speed, aeration rate, culture temperature, pH, and pressure--to determine how to optimize the production of HA by Streptococcus zooepidemicus on an industrial scale. Using a 30-1 jar fermentor under laboratory conditions, we achieved maximum HA productivity and biomass when the agitation speed and aeration rate were increased simultaneously. By shifting the temperature downward from 35$^{\circ}C$ to 32$^{\circ}C$ at key levels of cell growth during the fermentation process, we were able to obtain HA with a molecular weight of $2.8{\times}10^6$ at a productivity of 5.3 g/l. Moreover, we reproduced these optimized conditions successfully in three 30-1 jar fermentors. By reproducing these conditions in a 3-$m^3$ fermentor, we were able to produce HA with a molecular weight of $2.9{\times}10^6$ at a productivity of 5.4 g/l under large-scale conditions.

• Resources Recycling
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• v.7 no.3
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• pp.42-51
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• 1998

Hydrogen in atmosphere can easily dissolve in melt of light metal alloys. Increasing demand for recycling of light metal a alloys has, therefore, focused attention on the removal of hydrogen gas, and alloy addition in melt has become an imporLant r refining process. For this purpose behaviors of mixing and hydrogen degassing in impeller agitated refming vessel with/without barnes were investigated. Flow patterns, mixing time behavior and kinetics of degassing in various agitating conditions were analysed in watet model experiments. And, numerical analysis on turbulent flow pattern in impeller agitated vessels was performed.

• Journal of the Korean Society of Food Culture
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• v.34 no.3
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• pp.361-368
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• 2019

The purpose of this study was to establish the best optimized extraction condition for the optimal development of fresh maca beverage using low temperature extraction and enzyme treatment. Low temperatures were applied to prevent heat-related nutritional loss during the extraction process. Best extraction conditions were investigated based on the ratio of maca to water, the ratio of enzymes, extraction temperature and time, and agitation. The optimal enzyme conditions were also examined after the treatment of cellulase:pectinase mixture to maintain the original color and flavor, as well as to increase the extraction yield. When cellulase:pectinase was 1:1, the extraction rate ranged from 77.84 to 79.29%. In addition, the best extraction rate was found when maca was mixed with twice volume of water and incubated at $45^{\circ}C$ ($84.05{\pm}0.32%$) with 90 rpm ($87.13{\pm}0.46%$) agitation for 3 hours ($84.73{\pm}0.29%$). Furthermore, sensory evaluation showed a high score in flavor, sweetness, and overall acceptability after adding 3% jujube concentrate into a fresh maca beverage.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.34 no.2
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• pp.119-124
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• 2001

In Conventional process, sugaring and seasoning step were combined during seasoning process of Changran-Jeotgal. While, in the case of Improved process, sugaring and seasoning step were separated and agitation was employed in order to control moisture content and improve taste. The addition of $20\%$ of corn syrup and agitation with 10 rpm for 4 hours at $20^{\circ}C$ were carried out to optimize the seasoning process in Changran-Jeotgal. From above results, quality estimation of Changran-Jeotgal manufacturing process, such as chemical and microbiological changes, there were little difference for salinity, pH, VBN value, crude fat and crude protein between Improved process and Conventional one, However water activity of Changran-Jeotgal produced by the Improved process was lower with 0.82 than that of Conventional one with 0.90. And the sensory evaluation showed that Improved process produced more favorable products; By regional groups, Seoul residents favored them more than Busan ones and by age, teen-aged like them best.

• 한국전산유체공학회:학술대회논문집
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• 2000.10a
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• pp.109-114
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• 2000

Mechanical agitation is widely used in industrial process engineering. In the present study, peformed was a numerical simulation on flows in a $45^{\circ}$ Pitched Paddle Type mixer. Through a CFD technique, effects of the position of the impeller on resultant flow pattern was studied. Results of computed torque on impeller to maintain the flow are also compared to the experimental data, and showed good qualitative agreements.

• Proceedings of the Korean Institute of Surface Engineering Conference
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• 2007.11a
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• pp.83-84
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• 2007

Damascene 공정을 이용하여 80nm급의 trench 패턴 내에 구리 배선 형성을 위해 무전해 구리 도금법을 이용하였다. 화학 반응으로 진행되는 무전해 도금법에 의한 구리이온의 초미세 패턴 내 환원 과정에 구리 이온의 물질 전달과정이 구리 도금층의 표면 특성과 superconformality에 미치는 영향을 살펴보았다. 회전 전극에 고정된 칩의 회전 속도가 증가함에 따라 구리 도금층의 비저항이 감소하고, trench 내 균일 도금성이 향상되는 것으로 나타났다.

• Proceedings of the KSME Conference
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• 2002.08a
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• pp.655-658
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• 2002

The present paper investigated the effect of ultrasonic vibrations on the melting process of a phase-change material (PCM). Furthermore, the present study considered constant heat-flux boundary conditions unlike many of the previous researches, which had adopted constant wall-temperature conditions. Therefore in the study, modified dimensionless numbers such as Stefan and Rayleigh were adopted to represent heat transfer results. The experimental results revealed that ultrasonic vibrations accompanied the effects like agitation, acoustic streaming, cavitation, and oscillating fluid motion, accelerating the melting process as much as 2.5 times, compared with the result of natural melting (i. e., the case without ultrasonic vibration). Such effects are believed to be a prime mechanism in the overall melting process when ultrasonic vibrations were applied. Subsequently, energy could be saved by applying the ultrasonic vibrations to the natural melting In addition, various time-wise dimensionless numbers provided a conclusive evidence of the important role of the ultrasonic vibrations on the melting phenomena of the PCM.

• Corrosion Science and Technology
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• v.10 no.6
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• pp.194-198
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• 2011

This is the first release of an interim report on the development of coating technology of Zn-Mg alloy layers on steel strip by EML-PVD (electromagnetic levitation - physical vapor deposition) process in an air-to-air type continuous PVD pilot plant. It intends to introduce a basic principle of the EML-PVD process together with the high speed PVD pilot plant built in Posco. Due to the agitation effect provided by the high frequency induction coil, simultaneous evaporation of Zn and Mg from a droplet could produce alloy coating layers with Mg content of 6% to 12% depending on the composition of the droplet inside the coil. For its superior corrosion resistance, Zn-Mg alloy coated steel would be a very promising material for automotive, electrical appliances, and construction applications.