This study investigated phosphorus removal from secondary treated effluent using coagulation-membrane separation hybrid treatment to satisfy strict regulation in wastewater treatment. The membrane separation process was used to remove suspended phosphorus particles after coagulation/settlement. Membrane separation with 0.2 μm pore size of micro filtration membrane could reduce phosphorus concentration to 0.02 mg P/L after coagulation with 1 mg Al/L dose of polyaluminum chloride (PACl). Regardless of coagulant, the residual concentration of phosphorus decreased as the dose increased from 1.5 to 3.5 mg Al/L, while the target concentration of 0.05 mg P/L or less was achieved at 2.5 mg Al/L for the aluminum sulfate (Alum) and 3.5 mg Al/L for PACl. Moreover, alum showed better membrane flux as make bigger particles than PACl. Alum showed a 40% of flux decrease at 2.5 mg Al/L dose, while PACl indicated a 50% decrease of membrane flux even with a higher dose of 3.5 mg Al/L. Thus, alum was more effective coagulant than PACl considering phosphorus removal and membrane flux as well as its dose. Consequently, the coagulation-membrane separation hybrid treatment could be mitigate regulation on phosphorus removal as unsettleable phosphorus particles were effectively removed by membrane after coagulation.

In this study, we investigated the precipitation behavior of the R-phase precipitated at the initial stage of aging and its effect on the pitting corrosion of 25%Cr-7%Ni-4%Mo super duplex stainless steel. The R-phase in super duplex stainless steel was mainly precipitated at the interface of ferrite/austenite phases and inside of the ferrite phase during the initial stage of aging, and it was transformed into the σ-phase with an increase in aging time. The ferrite phase was decomposed into a new austenite phase and σ-phase. The R phase was an intermetallic compound, which represented a lower Ni and higher Mo than the matrix, and also had a higher Mo and Cr concentration than the σ phase. With an increasing aging time, the pitting potential Ep was increased slowly by the precipitation of the R-phase, and it was then steeply decreased by the precipitation of the σ-phase. The R-phase was decreased the pitting potential, but its effect was smaller than effect of σ-phase.

In this study, we investigated the precipitation behavior of the R-phase precipitated at the initial stage of aging and its effects on the mechanical properties of 25%Cr-7%Ni-2%Mo-4%W super duplex stainless steel. The R-phase was mainly precipitated at the interface of ferrite/austenite phases and inside of the ferrite phase during the initial stage of aging. It was transformed into the σ-phase with an increase of the aging time. The ferrite phase was decomposed into a new austenite(γ2)phase and the σ-phase by an aging treatment. The R phase was an intermetallic compound showing higher molybdenum and tungsten concentrations than the matrix and also showed higher molybdenum and tungsten concentrations than the σ phase. In the initial stage of aging, precipitation of the R-phase did not change the hardness, the strength and the elongation. The hardness and the strength increased upon a longer aging time, but the elongation rapidly decreased. These results show that the R-phase did not significantly affect the hardness and the strength, though it did influence the elongation.

To explore cattail pollen powder as a functional food ingredient, we analyzed the general components of pollen powder, tested changes in the physical properties of dough containing the powder, and investigated the process ability of powder-containing dough in bread making by adding 3%, 6%, or 9% by weight of pollen powder to wheat flour. Cattail pollen powder consisted of (all w/w) 12.7-13.2% water, 15.7-17.8% crude protein, 1.3% crude fat, 7.5-7.7% free sugar, 14.7-18.6% crude fiber, 3.4-4.9% pollen, and 49.7-55.9% soluble nitrogen-free extract (NFE). Analysis of the physical properties of dough mixed with pollen powder showed that as more pollen powder was added, the absorption rate increased, but dough stability decreased. With increasing levels of cattail pollen powder, the falling number decreased, and amylase activity increased. Fermentability was highest in dough made with 3% by weight of pollen powder, and the bread product made from such dough had the greatest volume. As more cattail pollen powder was added, the moisture activity in dough tended to decrease to a greater extent than seen in control dough, and this tendency increased with time. We found that longer storage periods were associated with greater hardness and springiness, which indicated degradation in product quality. Therefore, it is suggested that bread products containing cattail pollen powder should be consumed within 3 days of preparation. In a taste survey, bread baked with 3% (w/w) cattail pollen powder scored highest in all questionnaire items.

백삼분말, 홍삼분말 및 홍삼추출농축액 등의 인삼제품을 첨가하여 기능성 식빵 제조에 이용하고자 인삼제품의 첨가량을 달리하여 반죽에 대한 물성을 측정하고 식빵을 제조하여 품질특성을 조사하였다. Farinograph, extensograph 및 amylograph에 의한 분석결과, 인삼제품의 첨가량이 증가할수록 높은 수분흡수력이 나타났고 반죽의 안정도가 무첨가구에 비하여 불안정하여 반죽시간이 단축되었으며 R/E값 및 점도가 감소하였다. 또한 발효시간의