• Journal of Korean Society of Environmental Engineers
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• v.28 no.5
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• pp.558-562
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• 2006

Filtration experiments were conducted to determine the characteristics of manganese removal in filtration using 4 different filter media including sand and manganese sand(MS). Filtration velocity was 123 m/d and the flow rate was $3.9m^3/d$ per column. Duration of these experiments was about one year, and manganese dioxide accumulation, turbidity removal, manganese removal, and organic material removal were examined depending on filter media. When filter influent(residual chlorine 1.0 mg/L) with an average manganese concentration of 0.208 mg/L was fed through a filter column, the sand+MS and MS columns removed 98.9% and 99.2% of manganese respectively on an annual basis. When there is need to replace the sand filters with a MS filter to remove manganese, it was shown that the replacement of a partial sand filter with MS had adequate manganese removal.

• The Korean Journal of Food And Nutrition
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• v.32 no.4
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• pp.294-303
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• 2019

To extend the shelf-life of chicken breast meat, samples were treated with gel-packs containing slow-released $ClO_2$ gas at 7-15 ppm for 8 days at $4^{\circ}C$. And the changes in lipid oxidation and taste compounds of the samples were investigated. TBARS value of the chicken breast was slightly increased during storage. TBARS value of gas treatments was similar to the control during storage. There were 14 fatty acids in the chicken breast. And there was no change in the fatty acid composition during storage, and there was no significant difference between the control and gas treatments. The content of free amino acids was gradually increased during storage. The content of free amino acids were not significantly different between the control and gas treatments during storage. The content of GMP in the control and gas treatments were decreased during storage. However, gas treatments showed slightly higher content than that of control. AMP was not significantly different between the control and gas treatments. IMP gradually decreased during storage and the content of inosine and hypoxanthine was increased. IMP, inosine and hypoxanthine contents of gas treatment were similar to control, but the control tended to change more rapidly than those of gas treatments.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.4
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• pp.619-624
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• 2016

Chlorine dioxide ($ClO_2$) gas treatment (75 ppmv, 30 min) has been suggested to improve the microbial safety of postharvest paprika in a previous study. Based on these results, in this study, an additional combined treatment using low-concentration $ClO_2$ gas-generating sticks (3 ppmv) in paprika samples during storage was carried out at $8^{\circ}C$ and 90% relative humidity to further enhance the quality and reduce the decay rate of paprika for the purpose of lengthy storage. After the combined treatment, the initial populations of total aerobic bacteria as well as yeast and molds in the paprika samples decreased by 3.04 and 2.70 log CFU/g, respectively, compared with those of the control samples, and this microbial inactivation was maintained by the low-concentration $ClO_2$ gas-generating sticks during storage. In particular, the decay rate of samples with combined treatment was significantly lower than that of the control. Vitamin C content, hardness, and color quality parameters of paprika samples were not altered by treatment, while weight loss of the samples treated with the combined $ClO_2$ gas was lower than that of the control during storage. These results indicate that the combination of two different $ClO_2$ gas treatments is effective for retaining the quality of paprika during prolonged storage.

• Journal of Food Hygiene and Safety
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• v.31 no.6
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• pp.451-457
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• 2016

The purpose of this study was to determine the antimicrobial effects of $ClO_2$ gas on pathogenic E. coli and Salmonella spp. colonizing on the fruit surface of strawberries for export. Factorial design was employed to treat strawberries inoculated with pathogenic E. coli or Salmonella spp. with a combination of $ClO_2$ gas concentrations (10, 20, 30, 40, and 50 ppmv), RH (50, 70, and 90%), and treatment time (0, 5, 10, 20, and 30 min). Interaction between the factors was observed to note that the reduced levels of microbial population were the highest when RH is set at 90% with gas concentration- and treatment time-dependent manner. With RH and gas concentration fixed at 90% and 50 ppmv, the populations of E. coli and Salmonella spp. decreased by 2.07 and 2.28 log CFU/g when treated for 20 min whereas population reduction by 0.5 and 0.7 log CFU/g were observed when treated for 5 min, respectively. The results help establish most effective conditions for $ClO_2$ gas treatment to enhance microbial safety of strawberries for export.

• Journal of Bio-Environment Control
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• v.28 no.2
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• pp.166-171
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• 2019

This study was conducted to investigate the effect of gaseous chlorine dioxide ($ClO_2$) concentration and treatment method for maintaining marketability in strawberries 'Maehyang' for export. After harvesting strawberry colored with $60{\pm}5%$ of the skin, and the gaseous $ClO_2$ was applied as four treatments in the cold store set with $10^{\circ}C$ which were as follows: i) non-treatment (Control), ii) $0.2mg{\cdot}L^{-1}$ for 30 minutes, iii) $0.4mg{\cdot}L^{-1}$ for 30 minutes, and iv) continuously exposed at $0.4mg{\cdot}L^{-1}$ during the storage period. Weight loss, firmness, soluble solids content, color, incidence of gray mold, and quality grade of strawberries were investigated every 3 days during 16 days storage in cold store. The weight loss was consistently high at $0.2mg{\cdot}L^{-1}\;ClO_2$ treatment, and the weight loss was lower than other treatments when gaseous $ClO_2$ was continuously treated. Firmness was significantly higher at 0.2 and $0.4mg{\cdot}L^{-1}$ $ClO_2$ treatment on the 13th day of storage. Soluble solids content tended to below in continuous gaseous $ClO_2$ treatment. The colors showed no tendency as affected by concentrations and treatment methods of gaseous $ClO_2$. No gray mold was observed in the continuous gaseous $ClO_2$ treatment until the 13th day of storage. The quality grade was lower in gaseous $ClO_2$ treatment group than in the control. As a result, it was possible to decrease the weight loss and the incidence of gray mold by continuously treating the gaseous $ClO_2$ to strawberry 'Maehyang' for export during the storage period after harvest. However, further research is needed on method to maintain quality grades of fruits.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.11
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• pp.1632-1638
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• 2012

The effects of combined treatment of aqueous $ClO_2$ and UV-C or electron beam irradiation on microbial growth and quality in chicon during storage at $4^{\circ}C$ were investigated. Samples were treated separately with 50 ppm of $ClO_2$, 5 kJ/$m^2$ of UV-C, 2, 5, 7, and 10 kGy of electron beam irradiation, as well as a combination of $ClO_2$ and UV-C or 2 kGy of electron beam irradiation. The populations of total aerobic bacteria as well as yeast and molds in the chicon samples were determined following each treatment. The populations of total aerobic bacteria in the chicon samples decreased by 1.49~2.92 log CFU/g following combined treatment of $ClO_2$ and UV-C irradiation compared to the control, whereas the populations of yeast and molds decreased by 1.63~1.78 log CFU/g. On the contrary, following combined treatment of $ClO_2$ and electron beam irradiation, the populations of total aerobic bacteria as well as yeast and molds in the chicon samples were undetectable during storage. Color measurements indicated that Hunter $L^*$, $a^*$, and $b^*$ values were not significantly different among the treatments during storage. These results suggest that combined treatment of $ClO_2$ and electron beam irradiation can be useful for improving microbiological safety in chicon during storage.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.6
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• pp.901-908
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• 2014

Blueberries and strawberries are highly perishable and easily contaminated with microorganisms. To maintain the quality of these commodities during refrigerated storage, the effects of two packaging materials as well as passive modified atmosphere packaging on the quality of blueberries and strawberries were investigated. The harvested blueberries and strawberries were first treated with combined non-thermal treatment of aqueous chlorine dioxide and fumaric acid, followed by packaging with polyolefin film (6,000 mL $O_2/m^2{\cdot}24hr{\cdot}atm$ at $24^{\circ}C$) and polyamide/polyamide/polyethylene film (PA/PA/PE, 60 mL $O_2/m^2{\cdot}24hr{\cdot}atm$ at $24^{\circ}C$), respectively. After combined sanitizer treatment, the populations of total aerobic bacteria in blueberries and strawberries were reduced by 2.50 and 1.97 log CFU/g while those of yeast and molds were reduced by 1.95 and 2.18 log CFU/g, respectively, compared with the control. In particular, microbial growth in these samples packed with PA/PA/PE film was reduced during refrigerated storage. In addition, the blueberries and strawberries packed with PA/PA/PE film underwent lower weight loss than those packed with polyolefin film during storage. These results suggest that appropriate packaging with proper gas permeability is necessary to maintain the quality of blueberries and strawberries during refrigerated storage.

• Journal of Food Hygiene and Safety
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• v.27 no.1
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• pp.50-54
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• 2012

$Salmonella$ spp. and $Brucella$ spp. have caused a considerable disease of farmed animals and economic loss in animal farming and food industry. In this study, the disinfection efficacy of Vital-$Oxidel^{(R)}$, a commercial disinfectant, composed to chlorine dioxide, betaine hydrochloride, and propylene glycol was evaluated against $S.$ $typhimurium$ and $Brucella$ $ovis$. A bactericidal efficacy test by broth dilution method was used to determine the lowest effective dilution of the disinfectant following exposure to test bacteria for 30 min at $4^{\circ}C$. Vital-$Oixdel^{(R)}$ and test bacteria were diluted with distilled water (DW), hard water (HW) or organic matter suspension (OM) according to treatment condition. On OM condition, the bactericidal activity of Vital-$Oixdel^{(R)}$ against S. typhimurium and Brucella ovis was lowered compared to that on HW condition. As Vital-$Oxidel^{(R)}$ possesses bactericidal efficacy against animal pathogenic bacteria such as $S.$ $typhimurium$ and $Brucella$ $ovis$, this disinfectant solution can be used to control the spread of bacterial diseases.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.11
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• pp.1715-1724
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• 2015

The combined effects of a sanitizer mixture solution and antimicrobial ice on the quality of salted Chinese cabbages were examined. Salted Chinese cabbages were treated with a sanitizer mixture (comprised 50 ppm aqueous $ClO_2$ and 0.5% citric acid), packed in 2% brine and antimicrobial ice, and stored for 12 days at 4 and $10^{\circ}C$. Microbiological data on the salted Chinese cabbages after washing with the sanitizer mixture indicated that the populations of total aerobic bacteria, and yeast and molds decreased by 2.20 and 1.28 log CFU/g after treatment with the sanitizer mixture. In addition, coliforms population of salted Chinese cabbage after 12 days storage at $4^{\circ}C$ in the combined mixture of the sanitizer and antimicrobial ice was 3.22 log CFU/g, which was a significantly different from that of control (5.46 log CFU/g). The combined treatment of sanitizer mixture, antimicrobial ice, and low temperature at $4^{\circ}C$ suppressed reduction of pH and elevation of titratable acidity, resulting in delaying the growth of lactic acid bacteria. Differences in salinity, hardness, and Hunter's $L^*$, $a^*$, and $b^*$ values among treatments were negligible during storage at $4^{\circ}C$. Therefore, this study suggests that a combination of sanitizer mixture, antimicrobial ice treatment, and low temperature storage could improve the microbial safety and quality of salted Chinese cabbages during storage.

• Journal of the Korean Wood Science and Technology
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• v.7 no.2
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• pp.3-30
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• 1979

Larch ($\underline{Larix}$ $\underline{leptolepis}$ GORDON), one of the major afforestation species in Korea in view of its growing stock and rate of growth, is not favored as a raw material for pulp due to its low yield of pulp and difficulties with bleaching arising from the high content of extractives in wood, and the high heartwood ratio and the active phenolics, respectively. The purpose of this study is to investigate the characteristics of firstly pulping with various additives of cellulose protector for the yield of pulp, and secondly bleaching with oxygen for chlotination-alkali extraction of five stage-sequence to reduce chlorine compounds in bleaching effluents. The kraft cooking liquor for five age groups of larchwood was 18 percent active alkali with 25 percent sulfidity and 5 : 1 liquor-to-wood ratio, and each soda liquor for sap-and heart-wood of the 15-year-old larchwood was 18 percent alkali having one of the following cellulose protectors as the additive; magnesium sulfate ($MgSO_4$, 2.5%), zinc sulfate ($ZnSO_4$, 2.5%), aluminium sulfate ($Al_2(SO_4)_3$, 2.5%), potasium iodide (KI, 2.5%), hydroquinone (HQ, 2.5%), anthraquinone (AQ, 0.1%) and ethylene diamine (EDA, 2.5%). Then each anthraquinone-soda liquor for the determination of suitable cooking condition was the active alkali level of 15, 17 and 19 percent with 1.0, 0.5 and 0.1 percent anthraquinone, respectively. The cooking procedure for the pulps was scheduled to heat to 170$^{\circ}C$ in 90 minutes and to cook 90 minutes at the maximum temperature. The anthraquinone-soda pulps from both heartwood and sapwood of 15-year-old larchwood prepared with 0.5 percent anthraquinone and 18 percent active alkali were bleached in a four-stage sequency of OCED. (O: oxygen bleaching, D: chlorine dioxide bleaching and E: alkali extraction). In the first stage oxygen in atmospheric pressure was applied to a 30 percent consistency of pulp with 0.1 percent magnesium oxide (MgO) and 3, 6, and 9 percent sodium hydroxide on oven dry base, and the bleached results were compared pulps bleached under the conventional CEDED (C: chlorination). The results in the study were summarized as follows: 1. The screened yield of larch kraft pulp did not differ from particular ages to age group, but heartwood ratio, basic density, fiber length and water-extractives contents of wood and the tear factor of the pulp increased with increasing the tree age. The total yield of the pulp decreased. 2. The yield of soda pulp with various chemicals for cellulose protection of the 15-year-old larchwood increased slightly more than that of pure soda pulp and was slightly lower than that of kraft pulp. The influence of cellulose protectors was similar to the yield of pulps from both sapwood and heartwood. The effective protectors among seven additives were KI, $MgSO_4$ and AQ, for which the yields of screened pulp was as high as that of kraft pulp. Considering the additive level of protector, the AQ was the most effective in improving the yield and the quality of pulp. 3. When the amount of AQ increased in soda cooking, the yield and the quality of the pulp increased but rejects in total yield increased with decreasing the amount of active alkali from 19 to 15 percent. The best proportion of the AQ seemed to be 0.5 percent at 17 percent active alkali in anthraquinone-soda pulping. 4. On the bleaching of the AQ-soda pulp at 30 percent consistency with oxygen of atomospheric pressure in the first stage of the ODED sequence, the more caustic soda added, the brighter bleached pulp was obtained, but more lignin-selective bleaching reagent in proportion to the oxygen was necessary to maintain the increased yield with the addition of anthraquinone. 5. In conclusion, the suitable pulping condition for larchwood to improve the yield and quality of the chemical pulp to the level for kraft pulp from conventional process seemed to be. A) the selection of young larchwood to prevent decreasing in yield and quality due to the accumulation extractives in old wood, B) the application of 0.5 percent anthraquinone to the conventional soda cooking of 18 percent active alkali, and followed, C) the bleaching of oxygen in atmospheric pressure on high consistency (30%) with 0.1 percent magnesium oxide in the first stage of the ODED sequence to reduce the content of chlorine compounds in effluent.