• Journal of Korean Society of Environmental Engineers
• /
• v.37 no.7
• /
• pp.412-417
• /
• 2015

This study investigated to recycle geobond and ash produced in thesewage sludge incinerator using reduction/stabilization. Nonsintering process was performed by binding cement (High Early Strength Portland cement, Micro cement), geobond and sand mixed with sewage sludge ash (SSA). Chemical ingradients of the sewage sludge ash was mainly composed of $SiO_2$, $Al_2O_3$, $Fe_2O_3$, CaO and others, which were similar to those of the each binders consisting High Early Strength Portland cement, Micro cement and geobond. Results showed that unconfined the long term compressive strength could be obtained components of sewage sludge ash. It exceeded more than double score 64.6 MPa of the Korean standard ($22.54MPa=229.7kg/cm^2$). Microstructure of solidified block for the different admixture was related to the compressive strength according to SEM analysis. Optimum mixing range of the sewage sludge ash to each binders were found to be 10~40% which can widly safely regulate the confined a long term compressive strength. The best binder of long term compressive strengh was revealed Geobond more than High Early Strength Portland cement and Micro cement. This study revealed the sewage sludge ash can be partial replacement of the inorganic binder & application block for recycling.

• Journal of Korean Society of Water and Wastewater
• /
• v.9 no.3
• /
• pp.99-107
• /
• 1995

Various humic substances are widely distributed in natural water body, such as rivers and lakes and cause the yellowish or brownish color to water. The evidence that humic substances are precursors of THMs formation in chlorinated drinking water has been reported m the Jiteratures. For the reason of public health as well as aesthetics, needs for humic substances removal have been increased in the conventional water treatment processes. In this research, the characteristics of aluminium coagulation of humic acids and humic acids were investigated. The optimum pH and coagulants dosage to remove these materials simultaneously by coagulation were alto studied. The results are as followed; 1. UV-254 absorptiometry for measuring the concentration of aquatic humic acids showed good applicability and stable results. 2. The optimal pH range for humic acids removal by aluminium coagulation was 5 to 5.5, however, an increase in aluminium coagulant dosage could enhance the removal rate of humic acids in the wide pH range. 3. Coprecipitation of humic acids in the typical pH range of 6.5 to 8 in water treatment processes may require the sweep coagulation mechanism with the excess aluminium coagulant dosage. 4. Using PAC(poly aluminium chloride) or PASS(poly aluminium silica sulfate) as coagulants was able to expand the operating range for removing humic acids. 5. From the coagulation of humic substances(UV-254) and turbidity at pH range of 5.5 - 6.0 and alum dose of 86 ppm, the removal efficiency of turbidity from the reservoir water was above 90% and that of UV-254 was above 70%. 6. By using the reservoir water, the optimum condition of rapid mixing for simultaneous removal of turbidity and UV-254 absorbance was pH of 5.8 and LAS dose of 86 ppm, in this study.

• Journal of the East Asian Society of Dietary Life
• /
• v.20 no.2
• /
• pp.321-327
• /
• 2010

Two different mixing ratios of Rosa rugosa and Rubus crataegifolius (Korean raspberry), including Rosa rugosa and one part Rosa rugosa vs five parts Rubus crataegifolius were prepared, and their fermentation characteristics were investigated during 28 days of ethanol fermentation and subsequent aging. The final $^{\circ}Brix$ and pH of Rosa rugosa wine were 12.0 and 2.9, respectively, while those of Korean raspberry-Rosa rugosa wine were $7.0^{\circ}Brix$ and pH 3.4, respectively. The final ethanol contents were 5.0% (v/v) in Rosa rugosa wine and 9.8% in Korean raspberry-rugosa wine. The level of antocyanine content, color intensity, organic acid, and free amino acid concentrations in Rosa rugosa wine were lower than those of Korean raspberry-Rosa rugosa wine. Thus, our results demonstrate that supplementation of Rosa rugosa with Korean raspberry prior to alcohol fermentation may help improve the fermentation characteristics of Rosa rugosa wine in the final product.

• Korean journal of food and cookery science
• /
• v.31 no.2
• /
• pp.144-152
• /
• 2015

The loquat (Eriobotrya japonica) is a plant belonging to the Rosaceae family, native to south-central China. It is cultivated in relatively warm areas such as Spain, Japan and South Korea. It is used commercially as an ornamental plant and for its yellow fruit, which contains much carotenoid, sugar and a little organic acid. In this study, chiffon cakes were prepared with the addition of 3%, 6%, 9% and 12% loquat fruit powder (LFP) in order to invest the mixing conditions. When more LFP was added to the dough, the pH level of the dough became lower. Specific gravity and viscosity of the dough significantly increased as higher amounts of LFP were added. In baked cakes, the weight and baking loss rate of LFP were not significantly different between samples, and the height of the risen test samples were lower than that of the controls. Moisture content was 33.58% in the 12% LFP sample (12% LFPS), which was the highest of all the samples. With respect to crust color, lightness, redness and, yellowness, these significantly decreased as the amount of LFP was increased, the 12% LFP being the lowest of all the samples. Lightness and yellowness of crumbs significantly decreased as the amount of LFP was increased, whereas redness showed the reverse effect. When looking at hardness and adhesiveness, the 12% LFPS was the highest of all the samples, nevertheless a difference in resilience was not significant among the samples. According to consumer perception, bitterness was significantly increased as amounts of LFP increased, however a difference in salty, astringency and oily tastes were not significant among the samples. The 12% LFPS showed the lowest score with respect to softness and overall acceptability. In conclusion, LFP could be considered a functional material, with the optimum amount of LFP for a chiffon cake of 3~9%.

• Microbiology and Biotechnology Letters
• /
• v.11 no.3
• /
• pp.241-248
• /
• 1983

Lupin seed was used to make Meju, the fermentation starter for Korean soybean sauce and paste in substitution for soybean and the fermentation characteristics were compared with those of soybean. Mejus were prepared by in-oculating Asp. oryzae on the cooked whole beans. The dried Mejus were used for making fermented bean sauce and paste by mixing with brine and subsequent ripening for 4 weeks. In general the protease activity and amylase activity-during ripening were higher in lupin seed Meju than those of soybean Meju. The increase in protease activity correlated to the increase in $\alpha$-amino nitrogen content of the fermented paste and sauce. The development of dark-brown color of the sauce during ripening faster with lupin seed Meju compared to soybean Meju. In sensory evaluation the flavor score of lupin seed sauce and paste was slightly lower than that of soybean products but the overall quality of fermented lupin seed sauce was acceptable.

• Korean Journal of Materials Research
• /
• v.25 no.2
• /
• pp.95-99
• /
• 2015

$NiAl_2O_4$ nanoparticle was synthesized by a reverse micelle processing for inorganic pigment. $Ni(NO_3)_2{\cdot}6H_2O$ and $Al(NO_3)_3{\cdot}9H_2O$ were used for the precursor in order to synthesize $NiAl_2O_4$ nanoparticles. The aqueous solution, which consisted of a mixing molar ratio of Ni/Al, was 1:2 and heat treated at $800{\sim}1100^{\circ}C$ for 2h. The average size and distribution of synthesized $NiAl_2O_4$ powders are in the range of 10-20 nm and narrow, respectively. The average size of the synthesized $NiAl_2O_4$ powders increased with an increasing water-to-surfactant molar ratio and heating temperature. The crystallinity of synthesized $NiAl_2O_4$ powder increased with an increasing heating temperature. The synthesized $NiAl_2O_4$ powders were characterized by X-ray diffraction analysis(XRD), a field emission scanning electron microscopy(FE-SEM), and a color spectrophotometer. The properties of synthesized powders were affected as a function such as a molar ratio and heating temperature. Results indicate that synthesis using a reverse miclle processing is a favorable process to obtain $NiAl_2O_4$ spinels at low temperatures. The procedure performed suggests that this new synthesis route for producing these oxides has the advantage of being fast and simple. Colorimetric coordinates indicate that the pigments obtained exhibit blue colors.

• Korean Journal of Food Science and Technology
• /
• v.20 no.3
• /
• pp.392-398
• /
• 1988

Gelatinized rice flours were prepared by drum drying at different moisture contents of slurry made from dry milled and wet milled rice flours. Milled rice samples were prepared from the Chuchung and the Samgang varieties. Degree of gelatinization of drum-dried rice flours revealed over 92% at 60% moisture content of wet milled rice flours and 80% moisture content of dry milled ones. With regards to amylogram and rheological properties, drum-dried rice flours prepared from wet milled raw materials showed higher viscosity than from dry milled ones. Increasing water contents in the slurry increased water absorption index(WAI) and decreased water solubility index(WSI). Hunter's color values of drum-dried rice flour at high moisture contents showed higher L values and lower b values. For the preparation of gelatinized rice flours by drum drying process, the higher water content caused more gelatinized network structure of rice starch in scanning electron micrographs. With regards to farinogram properties of dough with drum-dried rice flours and wheat flours in mixing ratio of 1 to 9 by weight, drum-dried rice flours made from wet milled raw rice flours revealed higher MTI than from dry milled ones.

• Journal of Fashion Business
• /
• v.13 no.2
• /
• pp.100-114
• /
• 2009

In Honam province, the cultural prototype are largely unknown to the people, also the research on this subject are scarce, the artistic excellence, somewhat under evaluated, both in our country and internationally. It is imperative that we develop the modern design using this prototype. thereby apply it to many areas of cultural products. We should extend the dimension not only to the local festival but also to the mass production resulting in the commercial gains. The Unjusa Buddha festival for promoting the public relation would be greatly benefited by using the concept of the temple, the local prototype, by which we expect to create a ingenious textile design pattern, coinciding with the main purpose of this study. The ancient material around Unjusa come to be the subject of our textile design by way of selecting the most remarkable ones of heritage among the materials of Unjusa. In the long run, the harmonious contrast of both traditional and modern image were sought in this study. Designed patterns were edited using Adobe Photoshop CS3, a multi-purpose graphic program and were simulated in the towel for visual presentation. The design is of two kinds, the one is of the free style using combinations of reclining Buddha, stone Buddha, stone pagoda, and geometric patterns freely not to be standardized. The other one is mixing of lotus pattern, reclining Buddha, and geometric patterns. These designs were applied delicately on the towel, necktie and handkerchief, and the various colors were suggested by the 6 color ways. The brilliance of our traditional cultural property should be noted by these designs and I hope that this study would be a help to develop our cultural prototype and make a product of using the outstanding heritage.

• Journal of the Korean Society of Food Culture
• /
• v.28 no.5
• /
• pp.512-524
• /
• 2013

The purpose of this study was to investigate the antioxidative effects of Mori Cortex Radicis powder and to determine the optimal mixing ratio of Mori Cortex Radicis powder and water in the preparation of bread. The optimal sensory composite recipe was determined by producing bread with different levels of Mori Cortex Radicis powder and water. The analysis was performed using response surface methodology and a sensory evaluation was performed with the data. Ten experimental recipes, including two with reference points in the composition, were selected. In terms of the antioxidative effects of Mori Cortex Radicis powder, the $IC_{50}$ for total phenolic content and DPPH free radical scavenging activity were 149.56 GAE/g dry powder and 137.77 /mL respectively. Measurement results of the mechanical properties showed differences in volume (p<0.05), baking loss (p<0.05), yellowness (p<0.01), lightness (p<0.01), redness (p<0.01), hardness (p<0.01) and springiness (p<0.05). The sensory measurements showed significant values for color (p<0.05), appearance (p<0.05), flavor (p<0.01), taste (p<0.01), and overall quality (p<0.01). Overall, based on numerical and graphical methods, the optimal formulation was determined to be 21.16 g of Mori Cortex Radicis powder and 372.47 g of water.

• Korean Journal of Food Science and Technology
• /
• v.44 no.2
• /
• pp.162-167
• /
• 2012

Edible biopolymer films were developed from hijiki ($Hizikia$ $fusiforme$), using a high-pressure homogenization (HPH). Effects of pressure and pass number of HPH on color, tensile, moisture barrier properties, flavor profiles, and microstructure of hijiki films were investigated. A hydrocolloid of hijiki was processed by HPH at 69, 103, or 152 MPa with 1, 2, or 3 passes. A hijiki-base film was formed by drying a film-forming solution which was prepared by mixing of the HPH-processed suspension with glycerol and Polysorbate 20. Tensile strength and elastic modulus increased with increasing HPH pressure. Uniformity of the films increased as the pressure of HPH with 1 pass increased and the number of pass increased at 152 MPa. Water vapor permeability ($2.1-3.3g{\cdot}mm/kPa{\cdot}h{\cdot}m^2$) and water solubility (0.4-1.0%), which are relatively low compared to those of many other edible films, show the potential that hijiki-base films are applied to the range of low to intermediate moisture food as wrapping or coating.