The dissolved air at the bottom layer of the deep aeration tank transforms into fine gas bubbles within the MLSS (Mixed Liquor Suspended Solid) floc when exposed to the atmosphere. MLSS floc flotation occurs when MLSS from the deep aeration tank enters the secondary clarifier for solid-liquid separation, as dissolved air becomes fine air within the MLSS floc. The floated MLSS floc causes a high SS (Suspended Solid) concentration in the secondary effluent. The fine air bubbles within the MLSS floc must be removed to achieve stable sedimentation in the secondary clarifier. Fine bubbles within the MLSS floc can be removed by air sparging. The settleability of MLSS was measured by sludge volume indexes (SVIs) after air sparging MLSS taken at the end of the deep aeration tank. MLSS settling tests were performed at MLSS heights of 200, 300, 400, and 500 mm, and compressed air was fed at the bottom of the settling column with air flow rates of 100, 300, and 500 ml/min at each MLSS height, respectively. Also, at each height and air flow rate, air was sparged for 3, 5, and 7 minutes, respectively. SVI was determined for each height, air flow rate, and sparging time, respectively. Experimental results showed that a 300 mm MLSS height, 300 ml/min air flow rate, and 3 minutes of sparging time were the least conditions to achieve less than 120 ml/g of SVI, which was the criterion for good MLSS settling in the secondary clarifier.

발효주의 잔류물질 실태조사를 위해 울산지역에서 유통 되는 발효주 150건을 수거하여 잔류농약 400종과 중금속 납, 카드뮴, 수은을 분석하였다. 잔류농약 분석 결과, 102 건(68%)의 검출을 나타냈으며 검출된 농약 종류는 35종 으로 그 중 원료 농산물의 기준이 없는 농약은 4종이 검 출되었다. 발효주 종류별로 비교하면 와인이 60건의 검사 중 54건(90%)으로 가장 많은 잔류농약이 검출되었고 맥 주는 60건 중 37건(61.7%), 막걸리는 30건 중 11건(36.7%) 이 검출되었다. 발효주에 대한 중금속 분석 결과는 납 73 건(48.7%), 카드뮴은 9건(6.0%), 수은은 36건(24.0%)을 나 타내었다. 납은 73건의 검출 중 와인이 57건(78.1%)을 차 지해 가장 높은 검출을 나타내었고 카드뮴과 수은은 검출 된 9건, 36건 중 막걸리가 7건(77.8%), 13건(36.1%)으로 가장 많이 검출되었다. 각 품목에서 검출된 잔류농약 및 중금속 항목에 대해 인체노출량 평가결과는 모두 1% 미 만으로 안전한 것으로 나타났다.

Fresh Omija (Schisandra chinensis) has good marketability, but its quality is difficult to maintain during storage and distribution. Freezing and freeze-thawing treatments can be utilized for the quality maintenance and processing of cold press juice. In this study, the color, antioxidant properties, and the major components of soaked liquor from Omija with freeze-thawing treatment were analyzed during the extraction periods. Each of the frozen and freeze-thawed Omija samples was soaked in 35% ethanol, extracted for 15 days, and used for analysis. The frozen and freeze-thawed samples showed a tendency toward better color and higher antioxidant activity and major component levels than the controls, and freeze-thawing was the best. The results of this study showed that freeze-thawing treatment improved the color, antioxidant properties, and level of the major components of Omija soaked liquor, and freeze storage is suitable for making soaked liquor.

This study evaluated the degree of harmony of food pairing with Korean traditional liquors according to the taste and flavor. In-depth interviews were performed with eight experts from May 7 to 17, 2016, to screen Korean traditional liquor and food. For traditional liquor, Sanseong-makgeolli, Hansansogokju, Damsol, Gamhongro, and Andong Soju were chosen. For foods, pan-fried beef, squid with vinegar dressing, clam soup, honey-filled rice cake, prune, grilled mushroom, Swiss cheese, pistachio, honey, and chocolate cake were chosen. Harmonization of the analytical results Sanseong-makgeolli, between honey and Pan-fried Beef achieved the most harmonious results. Hansansogokju with honey and prune were harmonious. Damsol and Gamhongro, which are distilled liquor and containing added ingredients, were perfect matched with chocolate cake and squid with vinegar dressing. In the degree of harmony between Andong Soju and food, it was confirmed that squid vinegar and Swiss cheese were the most harmonious. Through the results of this study, it was found that the degree of harmony with food was different depending on the characteristics of alcoholic beverages. In addition, it is believed that not only taste and flavor, but also the alcohol content of alcoholic beverages will play an important role in the harmony with food.

A highly functional, environmentally friendly carbonaceous adsorbent material using black liquor (a by-product from the pulp manufacturing) was produced and characterized. This study showed the effect of self-chemical activation driven by inherent alkali, originated from the unique composition of black liquor. A preparation of the micropore-dominant activated carbon was made in an easy and simple manner. The specific surface areas of samples were found to be 718–1591 m2/ g variated upon heat treatment conditions. The sample activated at 850 °C (50 min as retention time) showed the maximum specific surface area of 1591 m2/ g with 13.6% as a production yield. Considering the factors influencing pore structure of activated carbon materials in this study, it was confirmed that mesopore-related surface area increased gradually as the activation temperature and retention time increased. It is noteworthy to address that economically valuable micropore-dominant activated carbon can be produced by a simple heat treatment of the waste material, black liquor. The activated carbon sample derived from black liquor can be applied to various fields, such as environment and energy storage.

본 연구는 L-alanine을 적용한 스크러버의 주류공장 내 CO2 제거효율, 모니터링 데이터 분석/ 평가 및 에너지 저감효율을 평가하였다. 스크러버의 평균 제거율은 90.45%로 10,000 ppm이상의 고농도 CO2가 유입됨에도 제거효율이 뛰어난 것을 확인하였다. 스크러버 작동 후 작업장 내 CO2는 2,000ppm 이 하로 유지하여 약 74% 이상의 이산화탄소 저감 효율을 확인하였다. 또한 소비되는 전력량을 측정한 결과 스크러버 작동 후 230 kWh로 약 7.26%의 에너지가 절감되는 것으로 나타났다. 즉, 본 개발제품을 적용한 결과로 작업장 내 이산화탄소 농도를 외기유입 없이 낮은 농도로 유지함에 따라 근무자의 작업환경을 개선 시킬 수 있었으며 에너지 소비량 또한 저감할 수 있었다. 그러므로 식품, 주류공장 내 고농도 CO2 제거 공 정으로써 스크러버가 유용할 것으로 기대된다.

본 연구에서는 주류공장 내 고농도 CO2 제거 및 포집을 위해 L-alanine 흡수제를 적용하여 CO2 흡수, 탈리 효율을 평가 후 재생 성능을 확인하였다. 탈리공정의 효율적인 처리를 평가하기 위해 실험 실 규모에서 Hot plate, Steam 두가지 탈리 방법을 비교하였으며 Hot plate는 약 10%, Steam의 경우 약 60%의 재생효율을 확인하였다. 따라서 주류공장 내 100m3/min 실증화 규모에 Steam-Tower 탈리공정을 적용하여 최적조건을 평가한 결과 탈리 유량 4L/min 이하, Steam 온도 160℃ 이상, 탈리효율 85.5%로 확 인할 수 있었다.

Due to lack of established operating conditions, the swine manure management process circulates bio-liquor between the slurry pit and the bioreactor process cannot be effectively used yet. Therefore, a lab scale study comprising a single bio-reactor and slurry pit was conducted to investigate the optimal operating conditions. The main experiment was performed after conducting a preliminary study on the operating conditions. In the preliminary study, the volume ratio of the bioreactor to the slurry pit was fixed at 1 and hydraulic retention time (HRT) of the bioreactor was set as 5, 10 and 15 d. In the main experiment, the HRT of the bioreactor was fixed at 5 d based on preliminary results and the ratio of bioreactor to slurry pit was set at 1:3, 1:5, 1:7 and 1:10. Since, a decrease in bioreactor performance occurred when NH4-N loading rate reached 60 g/m3/d, the loading rate of NH4-N was required to be maintained below 55 g/m3/d to achieve stable operation. Although manure excretion can definitely increase the loading rate into the bioreactor as well as NH4-N concentration in the slurry pit, the NH4-N in slurry pit can be kept consistent with the circulation rate above 9.5Q (ratio to manure excretion). The optimal volume ratio of the bioreactor to the slurry pit and HRT of the bioreactor to fulfill these operating conditions was 1:3 and 5d, respectively. Notably, studying of the individual farm situation is very important to establish an ideal method to apply the optimal operation conditions suggested in this study.

본 논문에서는 주류공정의 고농도 CO2 제거를 위한 스크러버의 CO2 흡수 성능평가를 진행하였다. Lab-scale 실험을 통해서 설계인자인 액가스비(18 L/m3), 공탑속도(0.14 m/s)를 산정하였다. 설계인자를 기반으로 제작한 5 m3/min 급 CO2 흡수 반응기로 실험한 결과, 풍량이 1, 2, 3, 4, 5 m3/min 증가시 CO2 제거율은 98.47%, 96.46%, 92.95%, 89.71%, 85.49%로 감소하는 경향을 보였다. 또한 스크러버를 사용하기 전 후의 에너지 개선율(5.4%) 평가 및 에너지 절감량(11.5 TOE/year), 온실 가스 감축량(6.5 TC/year)를 산정하였다.

본 연구는 목초액 침지처리 활엽수의 심·변재 구분에 따른 내후성 효과를 평가하기 위하여 실시하였 다. 졸참나무, 구실잣밤나무, 백합나무를 심재와 변재로 구분한 시험편을 목초액에 96시간 동안 침지시 킨 후 백색 부후균을 사용하여 활엽수 심재와 변재의 내후성을 조사하였다. 침지처리 후 모든 조건에서 목재의 중량과 밀도가 약간 증가하는 경향을 나타내었다. 부후처리 후 목초액 침지처리를 한 시험편에 서 낮은 중량감소율이 나타났다. 수종별 비교에서 구실잣밤나무의 침지처리 심재에서 가장 낮은 중량감 소가 나타났다. 목초액을 이용한 침지처리법은 백색 부후균에 의한 목재의 부후저항을 효과적으로 증가 시켰다.

In the present study, biomass-based lignin was extracted from industrial waste black liquor and the extracted lignin was characterized by means of attenuated total reflectance- Fourier transform infrared spectroscopy and 1H-nuclear magnetic resonance spectroscopy. The extracted lignin was carbonized at different temperatures and then activated with steam at 850oC. The extracted lignin in powder state was transformed into a bulky carbonized lignin due to possible fusion between the lignin particles occurring upon carbonization. The carbonized and then pulverized lignin exhibits brittle surfaces, the increased thermal stability, and the carbon assay with increasing the carbonization temperature. The scanning electron microscopic images and the Brunauer-Emmett-Teller result indicate that the steam-activated carbon has the specific surface area of 1718 m2/g, which is markedly greater than the carbonized lignin. This study reveals that biomassbased activated carbon with highly porous structure can be produced from costless black liquor via steam-activation process.

The purpose of this research was to appraise physicochemical properties by utilizing different Mit-sool, Juk, Seolgi-tteok, and Godubap, to produce traditional liquor. In all experimental plots, pH and amino acidity tended to increase with duration of fermentation. Titratable acidity displayed a very high number on the second day but then tended to decrease as fermentation progressed. Sugar contents were highest on the fourth day and tended to decrease with time. Alcohol content increased sharply at the initial stage of fermentation and increased gradually. On the 15th day, traditional liquor made with Godubap recorded the highest alcohol content. Common free sugar components were glucose and sorbitol. Common free organic acid components were lactic, succinic, citric, tartaric, malic, and acetic acids. Volatile flavor compounds were six alcohols, five esters, three aldehydes, and two ketones. Regarding overall acceptability in the sensory evaluation, traditional liquor using Seolgi-tteok as Mit-sool scored the highest. Overall, even though different types of Mit-sool had different physicochemical properties, there were no significant differences in volatile flavor compounds or sensory evaluation scores.

The purpose of this paper is to examine the effects of customer perception about service physical evidence and process quality by liquor wholesaler on customer satisfaction and maintaining business relationship. Also this paper tries to find out the moderating effect of relational duration on those service qualities and deal satisfaction. Based on the responses from 53 stores, the result of multiple regression analysis appears as follow that (1) the perception of intangible service quality is positively related to deal satisfaction, (2) deal satisfaction is positively related to maintaining business, and (3) the interaction of relational duration and each perception of service qualities is significant.

Our objectives in this experiment were to study the effects of oils that are high in contents of unsaturated fatty acids (olive, flaxseed, and perilla oils) and pyroligneous liquor on plasma lipid concentrations in mice. Male ICR-mouse (n=10 per group) were fed powdered form diets containing oil and pyroligneous liquor for 60 days. The cholesterol level of the PP group (96.71±25.75 ㎎/㎗) was lower than that of the COW group (133.56±21.53 ㎎/㎗). Levels of triglyceride of COP, CFP, and CPP groups were 121.10±50.79 ㎎/㎗, 77.80±38.58 ㎎/㎗, and 92.40±33.04 ㎎/㎗, respectively (p<0.05). The dietary addition of olive oil increased the plasma lsevels of cholesterol and LDL-cholesterol. On the other hand, the dietary addition of flaxseed oil and pyroligneous liquor increased the plasma level of HDL-cholesterol and decreased the plasma levels of LDL-cholesterol and triglyceride compared with those of the control group. Further, the dietary addition of perilla oil decreased plasma triglyceride but increased HDL-cholesterol. The decrease in the cholesterol level was much higher in the CFP group. In conclusion, the dietary addition of long-term pyroligneous liquor effectively decreased the plasma levels of cholesterol and triglyceride and increased the plasma level of HDL-cholesterol. The additional dietary administration of flaxseed and perilla oils increased the effect of pyroligneous liquor.

This studies were performed to develop a Korean traditional folk liquor namely Gangha-ju has been prepared at Bosung district in Korea, and manufacturing conditions and anti-oxidation activity and anti-microbial activity of Gangha-ju were investigated. Ethyl-alcohol 20% and 30% Gangha-ju were brewed with glutinous rice wine, distilled liquor and 6 herbs of ginger, cinnamon, etc. Chemical and physical properties of 30% Gangha-ju were acidity 0.22, pH 4.31, amino acidity 3.26, transmittance 59 and conductivity 911 μs/m, and 20% Gangha-ju were 0.43, 4.20, 6.26, 62 and 924 μs/m. Volatile flavor compounds of ethyl alcohol, acetic acid, butanol, n-amyl alcohol, iso-pentyl alcohol, ethyl acetate, butyl acetate, acetaldehyde and furfural were detected, and main aroma compounds of Gangha-ju were isopentyl alcohol and ethyl acetate. Anti-oxidation activity by DPPH method was evaluated 31.32%, and nitrite scavenging effect was 31.79%. Anti-microbial activity against several microorganisms was pronounced strong activity over a wide range of test organisms, and Leuconostoc mesenteroids and Salmonella Ttyphimurium, Staphylococcus epidermidis were found to be more sensitive to Gangha-ju than Escherichia coli and Aspergillus flavus.

The climate-food relationship and effect of climate on staple grain crops have been studied widely. However, the relationship between climate and liquor and its characteristics are not explored sufficiently. This study presented the climate and its association with liquor over various climatic regions of mid-latitudes. There is huge diversity in vegetation and cultures due to various climates of the mid-latitudes and the manufacturing of liquor depends on the regional raw materials and methods.

반도체 산업에서 발생되는 고농도 폐액은 반도체 세정액으로 초고순도의 산용액을 사용하기 때문에 폐액이라고 하여도 일반 공업용 산용액에 비해 농도가 매우 높은 편에 속한다. 특히 반도체업계를 포함한 IT산업의 급속한 발달로 인하여 불산페액 발생량이 증가하는 추세를 보이고 있다. 규모에 따른 발생량을 추정해보면 국내 반도체 업계에서 연간 15,000ton의 불산폐액이 발생되고 LCD업계와 태양광산업에서 발생되는 불산폐액을 합산하면 국내 발생량은 약 50,000ton 정도로 예상된다. 또한 성장성과 경쟁력으로 볼 때 투자/매출 증가에 따른 폐액 발생 증가분을 예측해보면 향후 5년 내 현재 발생량의 약 2배에 이르게 될 전망이다. 발생된 불산 폐액은 일반적인 생물학적 처리가 불가능하며 현재 물리화학적 처리를 통해서 처리하고 있으나 재활용이 어렵고 2차폐기물이 발생하여 실용성이 떨어진다. 본 연구는 이러한 문제점을 해결하기 위해 반도체 업체에서 발생하는 불산폐액을 분리막을 이용한 투과증발 공정을 통해 수분을 분리하고 불산의 농도를 3배(약 20%, w/w)이상으로 농축을 가능케 하여 폐수 처리에 대한 부담을 줄였으며, 불산폐액에 포함된 이물질을 제거하기 위해 전처리로써 Activation Carbon과 제올라이트를 이용한 흡착법, Struvite 결정화 공법, 암모니아 stripping, 이온교환법을 이용하여 불산폐수 내 포함된 이물질의 제거를 꾀하였다.

Purpose – The domestic liquor market is steadily increasing, but locally made liquor markets remain stagnant. The market opening due to the FTA and westernized eating habits are expanding the consumption of imported liquor by Koreans and the demand for beer and soju is still high. Therefore, we analyzed the scale efficiency of Korean locally made liquor companies. Research design, data, and methodology – Based on a translog-cost function, a scale efficiency analysis was conducted using the government’s information survey on the liquor industry. Data from 541 liquor companies analyzed from 2013 to 2014 were used for analysis. Results – As a result of the scale efficiency analysis, the average sales of the mid-sized locally made liquor companies is 171 million won, but the appropriate sales amount is 1 million won. It is estimated that there is a need to increase sales. Conclusions – The gap between the actual sales and the appropriate sales of mid-sized locally made liquor companies with 3~10 employees is larger, so it is necessary to reduce the average cost by increasing the sales of locally made liquor companies. In order to do so, it is necessary to acquire customer strategies such as product differentiation, advertising and publicity.