DC Field | Value | Language |
---|---|---|
dc.contributor.author | Ahn, JH | - |
dc.contributor.author | Lee, S | - |
dc.contributor.author | Hwang, S | - |
dc.date.accessioned | 2016-03-31T12:31:07Z | - |
dc.date.available | 2016-03-31T12:31:07Z | - |
dc.date.created | 2009-08-13 | - |
dc.date.issued | 2004-03 | - |
dc.identifier.issn | 8756-7938 | - |
dc.identifier.other | 2004-OAK-0000004152 | - |
dc.identifier.uri | https://oasis.postech.ac.kr/handle/2014.oak/17995 | - |
dc.description.abstract | Starch-processing wastewater was anaerobically treated to produce acetic acid in laboratory-scale, continuously stirred tank reactors. The optimal conditions, in which the maximum acetic acid production occurred, were 0.56 d hydraulic retention time, pH 5.9, and 36.1 degreesC. Acetic acid production at the optimum conditions was 672 +/- 20 mg total organic carbon(equivalent) L-1, which indicated a 75% conversion efficiency of influent total organic carbon into acetic acid. A fourth order Runge-Kutta approximation was used to determine the Monod kinetics of the acidogens by using unsteady-state data from continuous unsteady-state experiments at the optimum conditions. The model outputs and experimental data fit together satisfactorily, suggesting that the unsteady-state approach was appropriate for the evaluation of acidogenic biokinetics. These included mu(m), K-s, Y, and k(d), which were evaluated as being 0.13 h(-1), 25 mg total carbohydrate (TC) L-1, 0.38 mg volatile suspended solid mg(-1) TC, and 0.002 h(-1), respectively. | - |
dc.description.statementofresponsibility | X | - |
dc.language | English | - |
dc.publisher | AMER CHEMICAL SOC | - |
dc.relation.isPartOf | BIOTECHNOLOGY PROGRESS | - |
dc.subject | CHEESE-WHEY | - |
dc.subject | ACIDIFICATION | - |
dc.subject | DIGESTION | - |
dc.title | Modeling and biokinetics in anaerobic acidogenesis of starch-processing wastewater to acetic acid | - |
dc.type | Article | - |
dc.contributor.college | 환경공학부 | - |
dc.identifier.doi | 10.1021/BP0342811 | - |
dc.author.google | Ahn, JH | - |
dc.author.google | Lee, S | - |
dc.author.google | Hwang, S | - |
dc.relation.volume | 20 | - |
dc.relation.issue | 2 | - |
dc.relation.startpage | 636 | - |
dc.relation.lastpage | 638 | - |
dc.contributor.id | 10056523 | - |
dc.relation.journal | BIOTECHNOLOGY PROGRESS | - |
dc.relation.index | SCI급, SCOPUS 등재논문 | - |
dc.relation.sci | SCI | - |
dc.collections.name | Journal Papers | - |
dc.type.rims | ART | - |
dc.identifier.bibliographicCitation | BIOTECHNOLOGY PROGRESS, v.20, no.2, pp.636 - 638 | - |
dc.identifier.wosid | 000220652600030 | - |
dc.date.tcdate | 2019-01-01 | - |
dc.citation.endPage | 638 | - |
dc.citation.number | 2 | - |
dc.citation.startPage | 636 | - |
dc.citation.title | BIOTECHNOLOGY PROGRESS | - |
dc.citation.volume | 20 | - |
dc.contributor.affiliatedAuthor | Hwang, S | - |
dc.identifier.scopusid | 2-s2.0-1842763656 | - |
dc.description.journalClass | 1 | - |
dc.description.journalClass | 1 | - |
dc.description.wostc | 4 | - |
dc.description.scptc | 4 | * |
dc.date.scptcdate | 2018-05-121 | * |
dc.type.docType | Article | - |
dc.subject.keywordPlus | CHEESE-WHEY | - |
dc.subject.keywordPlus | ACIDIFICATION | - |
dc.subject.keywordPlus | DIGESTION | - |
dc.relation.journalWebOfScienceCategory | Biotechnology & Applied Microbiology | - |
dc.relation.journalWebOfScienceCategory | Food Science & Technology | - |
dc.description.journalRegisteredClass | scie | - |
dc.description.journalRegisteredClass | scopus | - |
dc.relation.journalResearchArea | Biotechnology & Applied Microbiology | - |
dc.relation.journalResearchArea | Food Science & Technology | - |
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