• Environmental Engineering Research
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• v.23 no.2
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• pp.136-142
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• 2018

The river water source of Saidabad Surface Water Treatment Plant at Dhaka, Bangladesh, is deteriorated too much to be treated by conventional treatment process due to excessive ammonia pollution. In order to improve the raw water quality before it enters into the main treatment chain, a pilot study was conducted for pre-treatment of the raw water. The objective is to investigate the rate of reduction of ammonia using the Meteor pilot, a biological pretreatment system, which is a laboratory scale Moving Bed Biofilm Reactor with a nominal volume of hundred liters, filled with 50 L of Meteor 660 media. The reduction of ammonia was quite significant on average 73%, while the reduction of COD was in a range from 20 to 60%. The Meteor pilot was able to treat and nitrify the raw water and produce an effluent that respects the guarantee of ammonia < $4.0mg\;NH_3-N/L$ when the raw water ammonia concentration was < $15mg\;NH_3-N/L$. The study identified operating parameters necessary to achieve the desired goal of adequate ammonia removal. The study results would benefit a range of systems across the country by providing guidance on the design and operation of a biological pre-treatment system for ammonia removal.

• Journal of Korean Society of Water and Wastewater
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• v.21 no.2
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• pp.225-233
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• 2007

Road runoff water is one of the non-point sources (NPSs) of pollution negatively influencing drinking water source. Numerous road runoff NPS waters have been studied for over the last decade. However, the sources of pollution can be conditional, seasonal, or accidental. Therefore, measurement of pollutant loadings in different site is necessary to estimate the effect of road runoff water. The objective of this study was to examine the quality of road runoff water from a city bridge in Seoul, Korea. This study was conducted for two years to assess annual discharge pollution loads. In this study, key water quality parameters including chemical oxygen demand ($COD_{Cr}$), biochemcial oxygen demand ($BOD_5$), total nitrogen (T-N), total phosphorus (T-P), and suspended solid (SS) were measured at 18 different events. The results showed that typically the pollutant concentrations are higher at the beginning of each event and decrease afterwards. The first 20% of the volume of the runoff from each event is transporting 46% ($COD_{Cr}$), 48% ($BOD_5$), 50% (T-N), 34% (T-P), 30% (SS), respectively. The event mean concentrations (EMCs) were $COD_{Cr}$ (199 mg/L), $BOD_5$ (41.2 mg/L), T-N (7.97 mg/L), T-P (0.42 mg/L) and SS (113 mg/L). Although the results were consistent with the previous study (Barbosa and Hvitved-Jacobsen, 1999), $COD_{Cr}$, $BOD_5$, T-N exhibit a stronger first flush effect compared to the other contaminants.

• Journal of the Korean Society of Food Culture
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• v.32 no.4
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• pp.323-331
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• 2017

This study examined the quality characteristics of Jeung-pyeon made with wet non-glutinous rice flour and rice wine. The samples of Jeung-pyeon were prepared with different ratios of cooked purple sweet potato (0, 3, 6, 9, and 12%) to analyze the water content, sugar content, pH, chromaticity, texture characteristics, and sensory evaluation. No significant difference in water content, sugar content, and springiness was observed among the 5 samples. The pH and volume showed the highest level at 0%. The L-value and b-value decreased while the a-value increased. The hardness, chewiness, and gumminess were highest at 9% and lowest at 12%. The extent of violet chromaticity and pore size were optimal in 9%. In addition, 9%-added purple sweet potato showed the highest score of odor, taste, texture, and overall acceptability. In conclusion, the optimal addition for the highest acceptability of cooked purple sweet potato was 9%.

• Journal of Korean Society of Rural Planning
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• v.7 no.2 s.14
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• pp.13-25
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• 2001

Runoff and water quality was monitored from a watershed with small-scale livestock production farms. To evaluate pollution potential, land use, population, the size of livestock production of each farm, and livestock management method were surveyed. Climate and stream flow data were measured. Water samples were taken periodically for base flow conditions and some storm events. Pollutant loading was estimated by flow volume and concentrations of constituents. Delivery ratio of pollutant load was determined using estimated pollutant load.

• Journal of Korean Society of Water and Wastewater
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• v.19 no.3
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• pp.295-300
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• 2005

The performances of electroflotation (EF) on the thickening of activated sludge were investigated using laboratory scale batch flotation reactors. Four activated sludges including bulking sludges were tested. After 30minutes of EF operation, 57-84 % of sludge volume reduction could be achieved by EF, while only about 1.5-14% could be obtained by gravity thickening for the same period. After thickening the effluent water quality in terms of TCOD, SS, and turbidity was improved by EF operation for all sludge samples. It is induced that the air bubbles entrapped in the thickened sludge play a key role in the observed improvement of sludge thickening and effluent quality.

• Journal of Advanced Marine Engineering and Technology
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• v.25 no.6
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• pp.1341-1352
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• 2001

Vacuum freeze drying process by which frozen water in a drying material is removed sublimation under vacuum condition, is now applied to various industrial field such as the manufacturing and packaging of pharmaceuticals in pharmaceutical industry, the drying of bio- products in bio-technology industry, the treatment of various quality food stuff in food technology, and so on. The Knowledge about the heat and mass transfer characteristics related with the vacuum freeze drying process is crucial to improve the efficiency of the process as well as the quality of dried products. In spite of increasing needs for understanding of the process, the research efforts in this fields are still insufficient. In this paper, a numerical code that can predict primary drying in a vial is developed based on the finite volume method with a moving grid system. The calculation program can handle the axis- symmetric and multi-dimensional characteristics of heat and mass transfer of the vial freeze drying process. To demonstrated the usefulness of the present analysis, a practical freeze drying of skim Milk solution in a vial is simulated and various calculation results are presented.

• Journal of the East Asian Society of Dietary Life
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• v.15 no.2
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• pp.200-206
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• 2005

This study was conducted to investigate the quality characteristics of the bread with red ginseng powder(RG). Four different powder concentration levels of 0, 3, 6, and $9\%$ were added to flour to make the bread. The appearance, pH, water holding capacity, specific volume, color, texture, and sensory properties were analyzed. pH of bread with RG had no difference according to the content of the red ginseng powder. The specific volume of the bread containing $0,\;3,\;6\%$ were bigger than that of the bread with $RG-9\%$. The water holding capacity of the bread with $RG-9\%$ was the highest. As the amounts of RG increased, L-values of the bread crumb were decreased and a- and b-values were increased. As a result of texture measuring by texture analyzer, hardness and gumminess were not affected by the addition of RG. Also, springiness, cohesiveness, and chewiness were not significantly different among the control, $RG-3\%\;and\;RG-9\%$. In sensory evaluation, color, flavor, taste and overall acceptability in the bread with $RG-9\%$ were significantly lower than the control and the other groups. On the other hand, the best result for sensory characteristics showed when red ginseng powder at $3\%$ level was added to the bread.

• The Korean Journal of Food And Nutrition
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• v.33 no.6
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• pp.681-691
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• 2020

This study was conducted to evaluate the characteristics of bread and the rheology of flour dough containing chlorella powder(0%, 0.5%, 1.0%, 1.5%, 2.0% and 2.5%). In the farinograph test, the addition of chlorella powder changed water absorption, development time and mixing tolerance index for making bread. As the amount of chlorella powder increased, the water absorption increased, mixing tolerance index and the development time decreased. In the extensograph test, the degree of extension and resistance was decreased with increasing of chlorella powder content. In the amylograph test, the maximum viscosity was slightly decreased with increasing of chlorella powder contents. The colors of L value in bread crumb was significantly decreased as the chlorella powder addition. After fermentation treatment, The dough with 2.5% chlorella powder showed the lowest dough raising power compared to the other doughs. The addition of the chlorella powder had significant effect on bread texture. The bread consisting of 0.5% chlorella powder showed the highest volume of loaf and specific volume. Therefore, high quality of bread can be achieved by adding chlorella powder.

• Journal of the East Asian Society of Dietary Life
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• v.23 no.3
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• pp.341-348
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• 2013

The Rubus coreanus Miquel concentrate was added in 0 (control), 10, 20, 30, and 40% substitution ratios by weight per sugar. The specific gravity and water content in pound cake batter tended to increase specific gravity according to the added Rubus coreanus Miquel concentrate. The volume, weight, and specific loaf volume in pound cake tended to decrease by according to the addition Rubus coreanus Miquel concentrate. Moisture contents in pound cake tended to increase long the addition Rubus coreanus Miquel concentrate. Brix and pH also decreased. 'L' and 'b' along with the increase in 'a' values were followed in proportion to the substitution ratio. Typical textural parameters like hardness, gumminess, and chewiness were increased in proportion to the substitution ratios, but springiness decreased. Adhesiveness and cohesiveness did not show any considerable differences between the pound cakes. The sensory evaluation showed a high preference for pound cake made with 30% Rubus coreanus Miquel concentrate.

• Journal of the East Asian Society of Dietary Life
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• v.22 no.1
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• pp.52-61
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• 2012

This study sought to develop a healthier type of jeungpyeon, or Korean rice cake, by adding Korean black raspberry powder (Rubus coreanus). The moisture content, color, volume, symmetry, uniformity, texture, and sensory quality characteristics were evaluated in order to determine the optimal amount of raspberry powder to add to rice flour in order to get the best-tasting, healthiest food. We substituted 0.5%, 1.0%, 1.5% and 2.0% of rice flour with Rubus coreanus powder and mixed 3%, 6%, 9% and 12% Rubus coreanus concentrate with water to make dough. The result was stored for up to 48 hours at $20^{\circ}C$, and then evaluated. Jeungpyun with Rubus coreanus powder and Rubus coreanus concentrate had the right flavor, color, fermentation, and taste, compared to the other groups. Consequently, in overall acceptability, the highly rated Rubus coreanus powder-PW(1.5%) and Rubus coreanus concentrate - BA (6%) will be the most desirable.