Water Supply System using Membrane

A. Overview / Features

Overview

- Strengthen the competitiveness of domestic kimchi company in line with the growing domestic market share of cheap Chinese kimchi.
- Reducing the manufacturing costs through the technology development.
- By reprocessing more than 90% of saline water from picklinkg process, reducing salt cost and water usage fee of wastewater treatment coast.
- Saving the manufacturing costs by dramatically reducing the amount of wastewater.
- Solving the local water shortage problems by reducing an amount of water that used to dilution of wastewater from pickling process.
- Reducing the amount of wastewater by reducing the amount of discharge water from pickling process.
- Contributing to environmental protection by preventing water pollution and soil pollution at nearby areas.

Features

- Reusing over 90% of the salt inside the wastewater from pickling process by using membrane treatment process (maximizing the saving salt cost)
- Cut the costs of wastewater treatment by reducing the amount of wastewater from pickling process to 1/10
- Cost reduction by reducing the usage amount of groundwater for pickling process.
(usually groundwater used 5~10times more than the amount of wastewater from pickling process.)
- Securing price competitiveness by lowering unit cost of domestic kimchi production
(Currently, the price of domestic kimchi is about twice as large as that of Chinese, so the price competitiveness is significantly lower)
- Recycling salt from wastewater of pickling process after separating chromaticity, odor, and organic matter from the wastewater almost perfectly
- Very hygienic and safe with no chemical use
- Because the process is simple, it takes less space than other processes.

B. Salt recovery principle

C. Wastewater and treated water analysis results

division A company B company Drinking Water
quality standards
Before treatment After treatment Before treatment After treatment
E. coli group LB(-) Negative LB(-) Negative LB(-) Negative LB(-) Negative ND
general bacteria 8,700,000CFU/mL 10CFU/mL 2,200,000CFU/mL 15CFU/mL 100CFU/mL
Bacillus cereus Atypical Negative No growth of colony Negative Atypical Negative No growth of colony Negative
Salmonella No growth of colony Negative No growth of colony Negative No growth of colony Negative No growth of colony Negative
E.coli O157 Atypical Negative No growth of colony Negative Atypical Negative No growth of colony Negative
Enteritis vibrio No growth of colony Negative No growth of colony Negative No growth of colony Negative No growth of colony Negative
Staphylococcus aureus Atypical Negative No growth of colony Negative Atypical Negative No growth of colony Negative
* Keimyung University Food/Livestock/Drinking Water Quality Inspection Agency(TMR)result of the analysis request

D. Salted and treated water analysis results

A company
B company
division A company B company Drinking Water Quality
Standards
Before treatment After treatment Before treatment After treatment
Salinity (%) 9.1 8.5 8.4 7.8 -
pH 5.06 5.65 4.74 5.37 5.8 ~ 8.5
turbidity (NTU) 21.400 0.226 28.300 0.254 0.5
chromaticity (PCU) 16 0 16 0 Lower than 5
* Keimyung University Food/Livestock/Drinking Water Quality Inspection Agency(TMR)result of the analysis request

E. Process diagram for making pickled cabbage and reusing salt water