• 상하수도학회지
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• 제21권3호
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• pp.341-348
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• 2007

The efficiency of powdered activated carbon (PAC) for removing taste and odor (T&O) in drinking water supplies is dependent on the contact time, quality of mixing, and the presence of competing compounds. All of these are strongly influenced by the stage in the treatment process at which the PAC is added. In conventional water treatment plants (WTPs), PAC is commonly added into the rapid mixing basin where chemicals such as coagulants, alkaline chemicals, and chlorine, are simultaneously applied. In order to prevent interference between PAC and other water treatment chemicals, alternative locations for addition of PAC, such as at transmission pipe in the water intake tower or into a separated PAC contactor, were investigated. Whatever the location, addition of PAC apart from other water treatment chemicals was more effective for geosmin removal than simultaneous addition. Among several combinations, the sequence 'chlorine-PAC-coagulant' produced the best result with respect to geosmin removal efficiency. Consequently, when PAC has to be applied to cope with T&O problems in conventional WTPs, it is very important to prevent interference with other water treatment chemicals, such as chlorine and coagulant. Adequate contact time should also be given for adsorption of the T&O compounds onto the PAC. To satisfy these conditions, installation of a separated PAC contactor would be the superior alternative if there is space available in the WTP. If necessary, PAC could be added at transmission pipe in the water intake tower and still provide some benefit for T&O treatment.

• 한국물환경학회지
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• 제27권1호
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• pp.110-114
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• 2011

In this paper, in order to eliminate Limnoperna fortunei inhabiting the water conduction pipeline, prechlorination at the intake station was employed to improve the degradation of water quality due to the high pH of raw water taken at the downstream of Paldang Dam, algal growth, etc.. With the prechlorination concentration of 1.0mg/L at the intake station, the pH in the water well at the treatment plant decreased by 0.4, and with 1.5mg/L, by 0.6. Also, it eliminated Chlorophyll-a by about 95%, and the population of algae by about 49%. Such disinfection by-products (DBPs) as Trihalomathanes (THMs), Haloacetic Acids (HAAs), and Chloral Hydrate (CH) were under the quality standard for potable water, showing no change by the prechlorination, while raising the prechlorination rate from 1.0 up to 1.5mg/L, the DBPs in the water well increased by 1.5 to 3.1 times. As a consequence of testing Kyungan Stream, a branch stream flowing into Lake Paldang, the prechlorination (0.57mg/L, 1.14mg/L, 1.71mg/L) had no effect of eliminating the taste and odor compounds and total organic carbon (TOC) which is the DBPs precursor. As for the efficiency of Geosmin elimination by the rates of prechlorination and powder activated carbonation (PAC), it was found that the higher the concentration of PAC was (30ppm>20ppm>10ppm), the higher the efficiency was; the higher the rate of prechlorination was, the lower the efficiency by PAC was. Therefore, when taste and odor occur from raw water, suspending prechlorination at the intake or lowering the rate was proved to be more effective in eliminating the taste and odor compounds by PAC.

• 한국막학회:학술대회논문집
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• 한국막학회 2005년도 춘계 총회 및 학술발표회
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• pp.51-54
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• 2005

• 상하수도학회지
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• 제22권4호
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• pp.455-460
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• 2008

Powered activated carbon(PAC) has been widely applied for controling odor causing compounds(OCCs) from water treatment plants. Because of their volatility, the OCCs can also be removed from water by air stripping methods. In this study, OCCs removal was tested with PAC adsorption, air stripping, and both PAC adsorption and air stripping from the Taecheong lake water. Removal efficiency of OCCs in terms of threshold odor number(TON) were 39.6% by both PAC (15mg/L) adsorption and aeration for 30 min, 33.6% by PAC(15mg/L) adsorption alone for 30 min, and 22.9% by aeration alone for 30 min, respectively. OCCs could be removed up to 50% by aeration for 120 min without PAC adsorption. At an extended aeration with 15mg/L of PAC, OCCs removal occurred mainly by PAC adsorption within 30 min aeration while it continued by air stripping afterward. At simulated jar tests with the raw water, removal efficiencies of geosmin and MIB were 48.3, 36.1% by coagulation and sedimentation without PAC addition. With 15mg/L of PAC on the same jar tests, the removal efficiencies were 83.1, 60.1%, respectively. Without PAC, OCCs could be possibly removed by stripping during the agitation processes.

• 한국식품영양과학회지
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• 제28권2호
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• pp.319-325
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• 1999

Volatile flavor compounds in Korean salt fermented shrimp on the market were analyzed by vacuum simultaneous distillation solvent extraction/gas chromatography/mass spectrometry/olfac tometry(V SDE/GC/MS/O) and aroma extract dilution anlaysis(AEDA). A total of 32 volatile com pounds were detected by GC/O analysis. Of these, 18 were positively identified, and composed of S containing compounds(5), aldehydes(4), ketones(3), N containing compounds(3), ester(1), alcohol(1) and aromatic hydrocarbon(1). Predominant odorants(Log3FD$\geq$4) in salt fermented shrimp were 2,3 butanedione(sour/buttery), 1 octen 3 one(earthy/mushroom like), dimethyl trisulfide(cooked cabbage /soy sauce like) and 2 acetylthiazole(grainy/nutty). Predominant free amino acids were aspartic acid, glutamic acid(sour and umami taste), arginine, methionine(bitter) and lysine(sweet and bitter) in evaluation of taste value.

• 한국수산과학회지
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• 제48권5호
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• pp.668-673
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• 2015

The pacific oyster Crassostrea gigas has a desirable taste and flavor that differs from those of other fish and shellfish. In order to develop a high value-added product from individually quick-frozen oyster extract (IQFOE), we prepared an oyster sauce from IQFOE and characterized its volatile compounds using vacuum simultaneous steam distillationsolvent extraction / gas chromatography / mass spectrometry. The moisture, crude protein, crude ash, salinity, pH and volatile basic nitrogen contents of the oyster sauce were 60.6%, 8.2%, 9.2%, 9.3%, 5.7 and 21.0 mg/100 g, respectively. Seventy-six volatile compounds were detected in the cooked odor of the oyster sauce. These volatile compounds included 14 esters, including ethyl acetate, 13 nitrogen- containing compounds, including 2,4,6-trimethyl pyridine, 13 acids, including hexadecanoic acid, 12 alcohols, including ethyl alcohol and 6-methyl heptanol, 6 alkanes, 5 aldehydes, including benzaldehyde, 5 ketones, including 1-(2-furanyl)-ethanone, 4 furans, including 2-furancarboxaldehyde and 2-furanmethanol, 3 aromatic compounds, including d-limonene, and 1 miscellaneous compound. Esters, acids and nitrogen-containing compounds, and alcohols were the most abundant compounds in the odor of the cooked oyster sauce, with some aldehydes, ketones, and furans.

• 상하수도학회지
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• 제8권2호
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• pp.12-24
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• 1994

The occurrence of objectionable tastes and odors in drinking water is a common and widespread problem. The most troublesome odors are usually those described as muddy or earthy-musty. Two organic compounds which have been implicated as the cause of earthy-musty odor problems in water are geosmin and 2-Methylisoborneol. These earthy-musty organics have been shown to be metabolites of actinomycetes and blue green algae. The purpose of this paper is to describe adsorbability in removing these two oder causing compounds(geosmin and 2-MIB) upon various conditions like pH variation, adding humic acid and different activated carbon. The conclusion of this study are as followings. In batch test, carbon dosage is 10mg/100ml for geosmin and 15mg/100ml for 2-MIB. Both were in equilibrium state after 60 hours. In model simulation, F-P model described experiment data and modelling data appropriately in geosmin but F-S model not. In case of 2-MIB, models didn't describe relation between experiment and modelling data well. Two causative agents of earthy-musty odor compounds, geosmin and 2-MIB, are strongly adsorbed by activated carbon either coconut or brown. There appears to be no effect of pH (3,7,9) on adsorption of these two organics. Activated carbon proved to be more effective for removing geosmin than for removing 2-MIB. When activated carbon is. used in removing these two organics, the removal of these appeared to be adversely affected by back ground organic compounds, such as humic substances, due to competitive adsorption.

• 한국축산식품학회지
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• 제44권3호
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• pp.662-683
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• 2024

Thai-Native×Anglo-Nubian goat meat cooked by grilling (GR), sous vide (SV), and microwave (MW), was compared to fresh meat (Raw) in terms of flavor development. Non-volatile [i.e., free amino acids, nucleotide-related compounds, taste active values (TAVs) and umami equivalency, sugars, lipid oxidation, Maillard reaction products] and volatile compounds, were investigated. Notably, inosine monophosphate and Glu/Gln were the major compounds contributing to umami taste, as indicated by the highest TAVs in all samples. Raw had higher TAVs than cooked ones, indicating that heat-cooking removes these desirable flavor and taste compounds. This could be proportionally associated with the increase in aldehyde, ketone, and nitrogen-containing volatiles in all cooked samples. GR showed the highest thiobarbituric acid reactive substances (1.46 mg malonaldehyde/kg sample) and browning intensity (0.73), indicating the greatest lipid oxidation and Maillard reaction due to the higher temperature among all cooked samples (p<0.05). In contrast, SV and Raw exhibited similar profiles, indicating that low cooking temperatures preserved natural goat meat flavor, particularly the goaty odor. The principal component analysis biplot linked volatiles and non-volatiles dominant for each cooked sample to their unique flavor and taste. Therefore, these findings shed light on cooking method selection based on desirable flavor and preferences.

• 한국습지학회지
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• 제17권2호
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• pp.155-162
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• 2015

정수처리공정에서 미량유기물질과 맛 냄새물질인 2-methylisoborneol (2-MIB)와 geosmin의 제거특성을 파악하기 위하여 오존 및 advanced oxidation process (AOP)와 입상활성탄으로 구성된 biological activated carbon (BAC)공정과 활성탄 단독공정인 granular activated carbon (GAC)공정에 대한 pilot plant를 수행하였다. 운전 결과, 2-MIB 159 ng/L, geosmin 371 ng/L의 고농도에서 오존 1.0 mg/L 주입시 42%, 86%의 제거율을 나타냈으며 $H_2O_2$ 0.5 mg/L를 추가주입한 AOP 공정에서 각각 58%, 90%의 제거율 상승을 나타냈다. 또한 BAC공정에서 99.8%의 제거율을 나타냈으며 GAC 공정에서 2 ng/L이하의 처리성능을 보였다. 따라서 미량유기물질 및 맛 냄새 물질의 지속적인 제거를 위해서는 오존/AOP와 활성탄의 처리효과를 조합한 BAC 공정이 효과적으로 나타났으며, 활성탄지의 흡착능을 지속적으로 유지하기 위해서 유입농도에 따른 오존/AOP 공정의 최적화가 필요한 것으로 판단된다.

• 상하수도학회지
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• 제21권1호
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• pp.13-25
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• 2007

The water treatment plants in Seoul Metropolitan Area, which are under Korea Water Resources Corporation(KOWACO)'s management, take water from Paldang Reservoir in Han River System for drinking water supply. There are taste and odor (T&O) problems in the finished water because the conventional treatment processes do not effectively remove the T&O compounds. As part of countermeasures for taste and odor control, KOWACO is planning to introduce advanced water treatment process such as ozone and GAC in near future. This study evaluated the removal characteristics of T&O and dissolved organic matter (DOM) to find design and operation parameters of advanced water treatment processes in a pilot-scale treatment plant. The GAC adsorption capacity for DOC in the two GAC system (GAC and $O_3$-GAC) at an EBCT of 14min was mostly exhausted after 9months. The differency of the removal efficiency of DOC between $O_3$-GAC and GAC increased with increasing operation time because the bioactivity in $O_3$-GAC process was enhanced by post-ozone process. Removal by conventional treatment was unable to reach the target TON(threshold odor number) of 3 but GAC systems at an EBCT(empty bed contact time) of 14 min were able to archive the target with few exception. During the high T&O episodes, PAC as a pretreatment together with GAC could be useful option for T&O control. However, substantial TON removal continued for more than two year (> 90,000 bed volumes). At the spiking of less concentration 26 to 61 ng/L in the influent of GAC systems, GAC absorber and $O_3$-GAC processes could meet the treatment target. The better spike control after 12 and 19 months of operation compared to that after 7 months of operation is a strong indication of biological control. The results presented in this study had shown that $O_3$-GAC process was found to be more effective for T&O control than GAC process. And the main removal mechanism in GAC systems were adsorption capacity and biodegradation.