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Cited 5 time in webofscience Cited 4 time in scopus
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dc.contributor.authorAhn, JH-
dc.contributor.authorLee, S-
dc.contributor.authorHwang, S-
dc.date.accessioned2016-03-31T12:31:07Z-
dc.date.available2016-03-31T12:31:07Z-
dc.date.created2009-08-13-
dc.date.issued2004-03-
dc.identifier.issn8756-7938-
dc.identifier.other2004-OAK-0000004152-
dc.identifier.urihttps://oasis.postech.ac.kr/handle/2014.oak/17995-
dc.description.abstractStarch-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.statementofresponsibilityX-
dc.languageEnglish-
dc.publisherAMER CHEMICAL SOC-
dc.relation.isPartOfBIOTECHNOLOGY PROGRESS-
dc.subjectCHEESE-WHEY-
dc.subjectACIDIFICATION-
dc.subjectDIGESTION-
dc.titleModeling and biokinetics in anaerobic acidogenesis of starch-processing wastewater to acetic acid-
dc.typeArticle-
dc.contributor.college환경공학부-
dc.identifier.doi10.1021/BP0342811-
dc.author.googleAhn, JH-
dc.author.googleLee, S-
dc.author.googleHwang, S-
dc.relation.volume20-
dc.relation.issue2-
dc.relation.startpage636-
dc.relation.lastpage638-
dc.contributor.id10056523-
dc.relation.journalBIOTECHNOLOGY PROGRESS-
dc.relation.indexSCI급, SCOPUS 등재논문-
dc.relation.sciSCI-
dc.collections.nameJournal Papers-
dc.type.rimsART-
dc.identifier.bibliographicCitationBIOTECHNOLOGY PROGRESS, v.20, no.2, pp.636 - 638-
dc.identifier.wosid000220652600030-
dc.date.tcdate2019-01-01-
dc.citation.endPage638-
dc.citation.number2-
dc.citation.startPage636-
dc.citation.titleBIOTECHNOLOGY PROGRESS-
dc.citation.volume20-
dc.contributor.affiliatedAuthorHwang, S-
dc.identifier.scopusid2-s2.0-1842763656-
dc.description.journalClass1-
dc.description.journalClass1-
dc.description.wostc4-
dc.description.scptc4*
dc.date.scptcdate2018-05-121*
dc.type.docTypeArticle-
dc.subject.keywordPlusCHEESE-WHEY-
dc.subject.keywordPlusACIDIFICATION-
dc.subject.keywordPlusDIGESTION-
dc.relation.journalWebOfScienceCategoryBiotechnology & Applied Microbiology-
dc.relation.journalWebOfScienceCategoryFood Science & Technology-
dc.description.journalRegisteredClassscie-
dc.description.journalRegisteredClassscopus-
dc.relation.journalResearchAreaBiotechnology & Applied Microbiology-
dc.relation.journalResearchAreaFood Science & Technology-

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황석환HWANG, SEOK HWAN
Div of Environmental Science & Enginrg
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