Although membrane bio-reactor (MBR) has been widely applied for wastewater treatment plants, the membrane fouling problems are still considered as an obstacle to overcome. Thus, many studies and commercial developments on mitigating membrane fouling in MBR have been carried out. Recently, high voltage impulse (HVI) has gained attention for a possible alternative technique for desalting, non-thermal sterilization, bromate-free disinfection and mitigation of membrane fouling. In this study, it was verified if the HVI could be used for mitigation of membrane fouling, particularly the internal pore fouling in MBR. The HVI was applied to the fouled membrane under different conditions of electric fields (E) and contact time (t) of HVI in order to investigate how much of internal pore fouling was reduced. The internal pore fouling resistance (Rf) after HVI induction was reduced as both E and t increased. For example, Rf decreased by 19% when the applied E was 5 kV/cm and t was 80 min. However, the Rf decreased by 71% as the E increased to 15 kV/cm under the same contact time. The correlation between E and t that needed for 20% of Rf reduction was modeled based on kinetics. The model equation, E1.54t = 1.2 × 103 was obtained by the membrane filtration data that were obtained with and without HVI induction. The equation states the products of En and t is always constant, which means that the required contact time can be reduced in accordance with the increase of E.

High voltage impulse(HVI) has been gained attention as an alternate technique controlling CaCO3 scale formation. Investigation of key operational parameters for HVI is important, however, those had not been reported yet. In this study, the effect of temperature and applied voltage of HVI on Ca2+ concentration was studied. As the applied voltage from 0 to 15kV and the temperature increased from 20 to 60°C, the Ca2+ concentration decreased, indicating that the aqueous Ca2+ precipitated to CaCO3. The Ca2+ concentration decreased up to 81% under the condition of 15kV and 60°C. Rate constant for the precipitation reaction, k was determined under different temper1ature and voltage. The reaction rate constant under the 15kV and 60°C condition was evaluated to 66☓10-3 L/(mmol·hr), which was 5 times greater than the k of the reaction without HVI at same temperature. The increases in k by HVI at higher temperature region(40 to 60°C) was much greater than at lower temperature region(20 to 40°C), which implies temperature is more important parameter than voltage for reducing Ca2+ concentration at high temperature region. These results show that the HVI induction accelerates the precipitation to CaCO3, particularly much faster at higher temperature.

Recently, applications of high voltage impulse (hereafter HVI) technique to desalting, sludge solubilization and disinfection have gained great attention. However, information on how the operating condition of HVI changes the water qualities, particularly production of hydroxyl radical (·OH) is not sufficient yet. The aim of this study is to investigate the effect of operating conditions of the HVI on the generation of hydroxyl radical. Indirect quantification of hydroxyl radical using RNO which react with hydroxyl radical was used. The higher HVI voltage applied up to 15 kV, the more RNO decreased. However, 5 kV was not enough to produce hydroxyl radical, indicating there might be an critical voltage triggering hydroxyl radical generation. The concentration of RNO under the condition of high conductivity decreased more than those of the low conductivities. Moreover, the higher the air supplies to the HVI reactor, the greater RNO decreased. The conditions with high conductivity and/or air supply might encourage the corona discharge on the electrode surfaces, which can produce the hydroxyl radical more easily. The pH and conductivity of the sample water changed little during the course of HVI induction.

Pulsed electronic field(PEF) 처리에 의한 우유 단백질과 물리화학적 특성의 변화를 확인하기 위하여 원유, 탈지유, HTST, LTLT, UHT 우유를 PEF 처리하였다. 시료 중의 단백질을 SDS-PAGE로 확인하였을 때, PEF 처리에 의한 우유 단백질의 변성은 관찰할 수 없었다. Differential scanning calorimetry(DSC)로 우유 단백질의 열변성 정점 온도(Td)를 분석한 결과, 탈지유를 65oC에서 PEF 처리하였을 때 Td가 87.66oC에서 97.18oC로 증가하여 PEF 처리가 우유 단백질의 변성에 영향을 미치는 것을 확인하였다. PEF 처리에 의한 alkaline phosphatase, protease, lactoperoxidase의 잔존효소활성을 측정한 결과, 원유와 탈지유에서 alkalinephosphatase는 PEF 처리에 의해 효소활성이 감소하였다. 또한 protease와 lactoperoxidase의 활성은 PEF 처리에 의해 영향을 받지 않았다. 65oC에서 PEF 처리한 원유는 처리하지 않은 원유보다 높은 갈색도를 나타내었으나, 기타 우유는 PEF에 의한 유의적인 차이가 없었다. 우유를 PEF 처리하였을 경우 산도의 변화는 관찰되지 않았고 pH의 경우에도 PEF 처리 여부에 따라 유의적인 차이는 있었으나 크게 변화하지는 않았다.

The effects of pretreatment by pulsed electric fields (PEFs) on the juice expression characteristics of the Malus pumila fruit were investigated. Fresh fruits were divided into quarters, were produced on a laboratory scale (100 g apples per lot) by pretreatment with electric fields at two different field intensities (1, 2 kV/cm; n=50, 100, 200, and 400 pulses), and were then pressed at room temperature. Relative to the control samples, the juice yield increased with increasing field intensities. The total phenolics and antioxidant activity were higher in the juice from the PEF-treated fruit than in the juice from the untreated fruit. There was no significant difference in soluble-solid and reducing sugar contents between the PEF-treated and untreated fruits. These results suggest that PEF pretreatment may be useful for increasing the juice yield, total phenolics, and antioxidant activity of the Malus pumila fruit.

천연 식용 색소원으로서 최근 주목받고 있는 자색 고구마로부터의 색소 추출에 대한고전압펄스전기장의 영향을 조사하였다. 자색 고구마 색소는 일정한 주파수와 처리시간 하에서 전기장의 세기를 변화시켜 추출하였을 경우 전기장의 크기가 증가함에 따라 색소의 추출량도 점차 많아지고 있음을 나타내었으며 최적 전압은 35kV/cm임을 알 수 있었다. 동일한 전기장의 세기와 처리시간을 주고 주파수만을 변화시키면서 추출을 했을 경우 낮은 주파수에서 500Hz까지는