The purpose of this study was to optimize dough properties using response surface methodology (RSM) and to demonstrate the performances of dough prepared under optimized conditions. Dough mixed with yeast, margarine, salt, sugar and wheat flour was prepared by fermentation process. Hardness, cohesiveness and springiness of dough were selected as critical quality attributes. The critical formulations (yeast and water) and process (fermentation time) variables were selected as critical input variables based on preliminary experiment. Box-Behnken design (BBD) was used as RSM. As a result, the quardratic, the squared and the linear model respectively provided the most appropriate fit (R2>90) and had no significant lack of fit (p>0.05) on critical quality attributes (hardness, cohesiveness and springiness). The accurate prediction of dough characteristics was possible from the selected models. It was confirmed by validation that a good correlation was obtained between the actual and predicted values. In conclusion, the methodologies using RSM in this study might be applicable to the optimization of fermented foods containing various wheat flour and yeast.

The purpose of this study was to optimize dough properties using response surface methodology (RSM) and to demonstrate the performances of dough prepared under optimized conditions. Dough mixed with yeast, margarine, salt, sugar and wheat flour was prepared by fermentation process. Hardness, cohesiveness and springiness of dough were selected as critical quality attributes. The critical formulations (yeast and water) and process (fermentation time) variables were selected as critical input variables based on preliminary experiment. Box-Behnken design (BBD) was used as RSM. As a result, the quardratic, the squared and the linear model respectively provided the most appropriate fit (R2>90) and had no significant lack of fit (p>0.05) on critical quality attributes (hardness, cohesiveness and springiness). The accurate prediction of dough characteristics was possible from the selected models. It was confirmed by validation that a good correlation was obtained between the actual and predicted values. In conclusion, the methodologies using RSM in this study might be applicable to the optimization of fermented foods containing various wheat flour and yeast.

This study aimed for evaluating the applicability of the two stage dual media filtration system in field water treatment plant. The field plant of two stage and dual media filtration system was operated for 2 months. Average iron concentrations of the settled water, existing filtered water and second stage filtered water was 0.041 mg/L, 0.007 mg/L and 0.005 mg/L, respectively. Removal efficiency of iron concentration in the second stage is appropriately 35% more than in existing filtered water. Also removal efficiency of residual chlorine in the dual media filtration system is relatively 42.3% more than in existing filtered water due to adsorption of activated carbon, but the removal of ammonia nitrogen by adsorption is insufficient. Average concentrations of THM and chloroform in the settled water are 0.033 mg/L, 0.026 mg/L, respectively and in existing filtered water are 0.023 mg/L and 0.023 mg/L. Average concentrations of THM and chloroform in the dual media filtration system are 0.008 mg/L and 0.013 mg/L. Therefore removal efficiency of THM concentration in second stage is more than 66.4% in existing filtrated water. Also removal efficiency of chloroform in the dual media filtration system is more than 50.0% in existing filtered water because of the adsorption of activated carbon. In this case backwashing period in dual stage system is 4～5 days, but in existing filtration system is 1～2 days.

This study was investigated to control the corrosion and scale at the cooling water system in steel works. Laboratory and field tests were performed for the indirect cooling water system of plate mill. Throughout the experiment, various factors such as leakage of pipes, heating rate and capacity, and the reaction between existing and substitute inhibitors were carefully monitored. The results showed that the harmful effect of high temperature could be minimized, and satisfactory corrosion/scale controls were effectively achieved using inhibitor, even at the increased temperature of 80℃. The batch and field tests in the gas scrubbing cooling water system of blast furnace and cooling water system of corex plant indicated that the new inhibitor was more effective for the prevention of corrosion and scale than the existing one.

This study was investigated to evaluate the effect of the sodium ion and pH on toxicity of dinitrophenol at high concentrations (0.41 to 0.54 mM), over a sodium concentration range of 0.1 mM to 107 mM and over a pH range of 5 to 9. The concentration of sodium ions in the activated sludge mixed liquor seemed to have very little effect on dinitrophenol toxicity. However, lack of sodium in the growth media resulted in a reduction of the dinitrophenol degradation rate by bacterial isolate from the activated sludge culture, which has been identified as Nocardia asteroides. Dinitrophenol inhibition was found to be strongly dependent on mixed liquor pH. The dinitrophenol degradation rate was highest in the pH range of 6.95 to 7.84; at pH 5.94 degradation of 75 mg/L dinitrophenol was significantly inhibited; at pH < 5.77, dinitrophenol degradation was completely inhibited after approximately 30% of the dinitrophenol was degraded.

This study was conducted to investigate the characteristics of chloramination as a secondary disinfection in a drinking water distribution system. At the range from pH 6 to pH 8, monochloramine was predominant with a trace of dichloramine, and the free chlorine was detected after breakpoint. At 25℃, the breakpoints of pH 6, 7 and 8 appeared when the weight ratios of chlorine to ammonia nitrogen were 11:1, 9:1 and 10:1 respectively, and the peak points on the breakpoint curves at pH 6, 7 and 8 were in the Cl2 / NH3-N ratio of 9:1, 6:1 and 5:1 respectively. As pH increased from 6 to 8, maximum point of monochloramine on the breakpoint curve was moved from 7:1 to 5:1 in the weight ratio of chlorine to ammonia nitrogen. The maximum concentration of monochloramine was formed at the pH values of 7～8 and in the Cl2 / NH3-N ratio below 5:1. As the Cl2 / NH3-N ratio increased and the pH lowered, chloramines decay proceeded at an increased rate, and residual chloramines lasted longer than the residual free chlorine. The monochloramine and the dichloramine were formed at pH 6, and then the dichloramine continued increasing with contact time.

This study was performed to evaluate the inactivation and microbial regrowth of heterotrophic and nitrifying bacteria using chloramine as a secondary disinfectant for drinking water distribution system. Three sets of the three reactors filled with the Cl2/NH3-N ratio of 3:1, 4:1 and 5:1 were used in these experiments. Chloramine concentration were applied to each set of the reactors with 1㎎/ℓ, 2㎎/ℓ and 3㎎/ℓ, respectively. For the set with 1㎎/ℓ was applied, all the reactors showed that the residual chloramine concentration gradually decreased with elapsed time and reached to zero level after 7 days. Heterotrophic bacteria remarkably increased and nitrification occurred after 11 days. For the sets with 2㎎/ℓ and 3㎎/ℓ, however, the residual chloramine was maintained through the experimenatal period (21 day). Furthermore the regrowth of heterotrophic bacteria and nitrification were not found. More than 2㎎/ℓ of chloramine with Cl2/NH3-N ratio of 3:1, the nitrification could be inhibited by 2 days of contact time.

Kinetic data for the acid phase anaerobic digestion were presented in this study and the constants were determined with acid production rate and gas production rate. Process models based on continuous culture theory were used to describe the characteristics of the acid forming microorganisms and to enable further development toward utilization of the process in a more rational manner. Acid phase digestion can be separated with appropriate manipulation of hydraulic retention time in anaerobic digestion. Kinetic analysis of data from the various hydraulic retention times using a phase specific model obtained from the acid phase indicated maximum specific growth rate of 0.40/h, saturation constant of 2,000㎎COD/ℓ, yield coefficient of 0.35 ㎎VSS/㎎COD utilized and decay constant of 0.04/h for the acid production rate. Similar analysis of data for the gas production rate indicated maximum specific growth rate of 0.003/h, saturation constant of 2,200㎎COD/ℓ, yield coefficient of 0.0035 ㎎VSS/㎎COD utilized and decay constant of 0.06/h.