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진공 막증류법에서의 무기염에 의한 막오염 제어에 관한 연구
황태문 ( Tae-mun Hwang ),장은경 ( Eun-kyun Jang ),구재욱 ( Jae-wuk Koo ),남숙현 ( Sook-hyun Nam ),김은주 ( Eun-ju Kim ) 한국수처리학회(구 한국수처리기술연구회) 2018 한국수처리학회지 Vol.26 No.5
High concentration of calcium ion, sulfate ion, bicarbonate ion in SWRO(Seawater Reverse Osmosis) brine, calcium sulfate and calcium carbonate can be formed during treating SWRO brine. In addition, the solubility of calcium sulfate and calcium carbonate is very low, accordingly, the scale formation is unavoidable problem when SWRO brine is treated by VMD(Vacuum Membrane Distillation) and can be main obstacle for VMD to apply to desalination and other treatment. Thus, This study was carried out to evaluate anti-scalant and acidic agent to control inorganic membrane fouling in the lab-scale VMD system. Saturated CaSO<sub>4</sub> and CaCO<sub>3</sub> solution were used as a model scalant. In the case of anti-scalant injection of high concentration TDS solution containing model scalants, the time of the scale foramtion was shorter as the TDS concentration increases. Also, in the VMD filtration experiment, a sharp decrease in permeate flux was observed at about VCF(Volume Concentration Factor) 1.5. Comparing the change of the permeation flux before and after the injection of the anti-scale agent, the scale formation was delayed by about VCF 0.2 when the anti-scale agent was injected. Although the scale inhibitor has an effect of delaying scale formation, it can be confirmed that the effect is insufficient. On the other hand, the experimental results of membrane cleaning using distilled water showed that the permeate flux was temporarily restored, but membrane wetting occured in a short time. Acid flushing with 5% hydrochloric acid did not cause membrane wetting, and permeate flux was stably maintained. As a result of the analysis of the membrane surface, it was confirmed that all the scale substances on the membrane surface were removed.
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체다치즈와 U.F. 치즈베이스를 이용한 슬라이스형 가공치즈의 특성 : I. 관능적 특성 I. Sensory characteristics
곽해수,장은경,이경욱,신용국,지균흠 한국낙농학회 1991 韓國酪農學會誌 Vol.13 No.4
이 연구는 가공치즈의 원료로 사용되는 체다치즈와 U. F. 치즈베이스의 숙성월령과 배합비를 변화시켜 제조한 가공치즈의 관능적 특성을 평가하고 성분과의 상관관계를 조사함으로써 U.F. 치즈베이스의 배합비를 증가시키는 동시에 소비자의 기호도를 만족시킬 수 있는 가공 치즈를 제조하기 위하여 실시되었으며 그 결과는 다음과 같다. 1. 일-이점검사에 의해 표준치즈와 차이가 없다고 평가된 시료는 1개월 숙성된 체다치즈에 1개월 숙성된 치즈베이스를 20% 혼합한 것, 3개월 숙성된 체다치즈에 2개월 숙성된 치즈베이스를 30% 혼합하거나 3개월 숙성된 치즈베이스를 10% 또는 20% 혼합한 것과 5개월 숙성된 체다치즈에 1개월 숙성된 치즈베이스를 10% 또는 20% 혼합한 것이었다. 2. 특성차이 검사결과 숙성월령이 오래된 체다치즈의 함유량이 많은 시료가 경도는 약하고, 부착성은 강하며, 쓴맛 및 전체적인 치즈향미가 강한 것으로 나타났다. 3. 소비자 기호도검사결과 표준치즈에 비해 유의적으로 더 좋다고 평가된 시료는 3개월 숙성된 체다치즈에 2개월 숙성된 치즈베이스를 20% 또는 50% 혼합한 것과 5개월 숙성된 체다치즈에 2개월 숙성된 치즈베이스를 50% 혼합한 것이었다. 4. 경도와 부착성간에는 99%의 유의적 수준에서 역의 상관관계가, 쓴맛과 전체적인 치즈 향미간에는 99%의 유의적 수준에서 정의 상관관계가 나타났다. 5. TCA가용성 질소화합물은 경도와 역의 상관관계를, 부착성, 쓴맛 및 전체적인 치즈향미와는 정의 상관관계를 99%의 유의적 수준에서 나타내었다. 6. PTA가용성 아미노태 질소화합물은 경도와 95%의 유의적 수준에서 역의 상관관계를, 부착성과 99%의 유의적 수준에서 정의 상관관계를 나타내었으나 쓴맛 및 전체적인 치즈향미와는 유의적인 상관관계가 성립하지 않았다. 7. 전체적인 치즈향미와 유리지방산간에는 95%의 유의적 수준에서 정의 상관관계가 나타났다. This study was undertaken to increase the amount of U.F. cheese base and to find the acceptability of the consumer in the production of sliced Cheddar processed cheese. To do this research, we investigated the sensory characteristics of the processed cheese in various ratios and ripening periods of Cheddar cheese and U.F. cheese base. The results were following : 1. There were several samples described below which were not significantly different from the standard cheese by duo-trio test. The samples were the processed cheeses mixed with 1 month-ripened Cheddar cheese and 1 month-ripened U.F. cheese base in the percentage of 20, mixed with 3 month -ripened Cheddar cheese and 2 month-ripened U.F. cheese base in the percentage of 30, mixed with 3 month-ripened Cheddar cheese and 3 month-ripened U.F. cheese base in the percentage of 10 or 20, and mixed with 5 month-ripened Cheddar cheese and 1 month-ripened U.F. cheese base in the percentage of 10 or 20. 2. Results of attribute difference test showed that hardness was weaker, adhesiveness, bitterness, and overall cheese flavor were stronger as increasing the ratio of old Cheddar cheese. 3. Consumer acceptance test showed that the processed cheese made of 3 month-ripened Cheddar cheese and 2 month-ripened U.F. cheese base in the percentage of 20 or 30, and 5 month-ripened Cheddar cheese and 2 month-ripened U.F. cheese base in the percentage of 50 were more acceptable than standard cheese. 4. it was found that there were negative correlation between hardness and adhesiveness at p<0.01, but positive correlation between bitterness and overall cheese flavor at p<0.01. 5. It was resulted that there was negative correlation between TCA soluble nitrogen and hardness at p<0.01, but positive correlations between TCA soluble nitrogen and adhesiveness, bitterness, and overall cheese flavor at p<0.01. 6. Relationships between PTA soluble amino nitrogen and sensory characteristics were resulted negatively in significant correlation (p<0.01) with adhesiveness, however, there were no significant correlations with bitterness and overall cheese flavor. 7. There was positive correlation between overall cheese flavor and free fatty acid at the p<0.05 leve.
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