전기화학적 처리에 의한 배추 절임염수 재이용 가능성 평가
(주)코리아스칼라
- 최초 등록일
- 2023.04.05
- 최종 저작일
- 2014.10
- 8페이지/ 어도비 PDF
- 가격 4,000원
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서지정보
ㆍ발행기관 : 대한상하수도학회
ㆍ수록지정보 : 상하수도학회지 / 28권 / 5호
ㆍ저자명 : 정희숙, 이은실, 한성국, 한응수
영어 초록
The pickling brine generated from the salting process of kimchi production is difficult to treat biologically due to very high content of salt. When pickling brine is treated and discharged, it cannot satisfy the criteria for effluent water quality in clean areas, while resources such as the salt to be recycled and the industrial water are wasted. However, sterilization by ozone, UV and photocatalyst is expensive installation costs and operating costs when considering the small kimchi manufacturers. Therefore there is a need to develop economical process. The study was conducted on the sterilization efficiency of the pickling brine using electrochemical processing. The electrochemical treatment of organic matters has advantages over conventional methods such as active carbon absorption process, chemical oxidation, and biological treatment because the response speed is faster and it does not require expensive, harmful oxidizing agents. This study were performed to examine the possibility of electrochemical treatment for the efficient processing of pickling brine and evaluated the performance of residual chlorine for the microbial sterilization.
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