The pickling brine generated from the salting process of kimchi production is difficult to treat biologically due to very high content of salt. When pickling brine is treated and discharged, it cannot satisfy the criteria for effluent water quality in clean areas, while resources such as the salt to be recycled and the industrial water are wasted. However, sterilization by ozone, UV and photocatalyst is expensive installation costs and operating costs when considering the small kimchi manufacturers. Therefore there is a need to develop economical process. The study was conducted on the sterilization efficiency of the pickling brine using electrochemical processing. The electrochemical treatment of organic matters has advantages over conventional methods such as active carbon absorption process, chemical oxidation, and biological treatment because the response speed is faster and it does not require expensive, harmful oxidizing agents. This study were performed to examine the possibility of electrochemical treatment for the efficient processing of pickling brine and evaluated the performance of residual chlorine for the microbial sterilization.

• 정희숙(고등기술연구원 플랜트엔지니어링센터 청정에너지팀) | Heesuk Jung (Clean Energy team, Plant Engineering center, Institute for Advanced Engineering)
• 이은실(고등기술연구원 플랜트엔지니어링센터 청정에너지팀) | Eunsil Lee (Clean Energy team, Plant Engineering center, Institute for Advanced Engineering) Corresponding author
• 한성국(고등기술연구원 플랜트엔지니어링센터 청정에너지팀) | Seongkuk Han (Clean Energy team, Plant Engineering center, Institute for Advanced Engineering)
• 한응수(세계김치연구소) | Eungsoo Han (World Institute of Kimchi)