The Experts below are selected from a list of 144 Experts worldwide ranked by ideXlab platform
Hangsik Shin - One of the best experts on this subject based on the ideXlab platform.
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two stage uasb reactor converting Coffee Drink manufacturing wastewater to hydrogen and methane
International Journal of Hydrogen Energy, 2012Co-Authors: Kyungwon Jung, Donghoon Kim, Myungyeol Lee, Hangsik ShinAbstract:Abstract In this study, the feasibility of a continuous two-stage up-flow anaerobic sludge blanket (UASB) reactor system, consisted of thermophilic (55 °C) dark fermentative H2 production and mesophilic (35 °C) CH4 production from Coffee Drink manufacturing wastewater (CDMW), was tested. A recently proposed operational strategy was used to overcome a major drawback of the long start-up period of the UASB reactor. Firstly, a completely stirred tank reactor (CSTR) was operated for 8 days to prepare seeding. The seed was then directly transferred to the UASB reactor. Microbial aggregation took place in the initial period, and the floc size was gradually increased over time. In UASB reactor, the maximum H2 yield of 2.57 mol H2/mol hexoseadded and a stable H2 production rate of 4.24 L H2/L/h were observed at a hydraulic retention time (HRT) of 6 h and substrate concentration of 20 g Carbo. COD/L. In this novel method using CDMW, thermophilic H2-producing granules with an average particle size of 1.3 mm was successfully developed after 100 days. The more bioenergy recovery was attempted in a post-treatment process using a mesophilic UASB reactor for CH4 production from the H2 fermented effluent. The maximum CH4 yield of 325 mL of CH4/g COD was achieved with removing 93% of the COD at an organic loading rate of 3.5 g COD/L/d. The developed two-stage UASB reactor system achieved biogas conversion by 88.2% (H2 15.2% and CH4 73%) and COD removal by 98%.
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a simple method to reduce the start up period in a h2 producing uasb reactor
International Journal of Hydrogen Energy, 2011Co-Authors: Kyungwon Jung, Hangsik ShinAbstract:Abstract Introduction of an up-flow anaerobic sludge blanket (UASB) reactor apparatus to fermentative hydrogen production (FHP) enormously improves H2 production performance. However, the long start-up period required to form H2-producing granules (HPG) remains as a major obstacle. In the present work, a completely-stirred tank reactor (CSTR) was operated for 7 days, and the mixed liquor in the CSTR was transferred to a UASB reactor (UASBr (I)) as a seeding source. Coffee Drink manufacturing wastewater (CDMW) was used as a feedstock, constituting the first attempt to form HPG from actual industrial wastewater. The strategy employed here was found to be more effective in developing HPG than directly starting from the UASB reactor (UASBr (II)), which is attributed to substantially higher active mass transfer in the CSTR. The average size of particles in the UASBr (II) blanket zone after 50 days of operation corresponded with that in the CSTR after only 7 days of operation. The drastic decrease of extracellular polymeric substance (EPS) protein concentration in the CSTR operation also indicates efficient removal of non-active biomass, the presence of which could adversely affect HPG formation. UASBr (I) showed a stable H2 yield and H2 production rate of 1.78 mol H2/mol hexoseadded and 2.76 L H2/L/h, respectively, and HPG with an average size of 1.9 mm were developed after 45 days. It appears that the abundant presence of divalent ions, especially calcium ions, contained in the CDMW facilitated HPG formation.
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continuous fermentative hydrogen production from Coffee Drink manufacturing wastewater by applying uasb reactor
International Journal of Hydrogen Energy, 2010Co-Authors: Kyungwon Jung, Hangsik ShinAbstract:Abstract The feasibility of continuous H 2 production from Coffee Drink manufacturing wastewater (CDMW) was tested in two different types of reactors: a completely-stirred tank reactor (CSTR) and an up-flow anaerobic sludge blanket reactor (UASBr). While the performance in CSTR was limited, it was significantly enhanced in UASBr. The maximum H 2 yield of 1.29 mol H 2 /mol hexose added was achieved at HRT of 6 h in UASBr operation. Non-hydrogenic, lactic acid was the dominant in CSTR, while butyric and caproic acids in UASBr. As caproic acid is generated by consuming acetic and butyric acids, all of which are related to H 2 production, the presence of caproic acid in the broth also indicates H 2 production, yielding 1.33 mol H 2 /glucose. It was speculated that the enhanced performance in UASBr was attributed to the high concentration of biomass over 60,000 mg VSS/L in the blanket zone, which provided insufficient substrate for indigenous lactic acid bacteria (LAB) to survive. The abundance of LAB in CDMW was confirmed by natural fermentation of CDMW. That is without the addition of external inoculum, CDMW was mainly fermented into lactic acid under mesophilic condition. For the first time ever, H 2 producing granules (HPG) with diameters of 2.1 mm were successfully formed by using actual waste as a substrate.
Kyungwon Jung - One of the best experts on this subject based on the ideXlab platform.
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two stage uasb reactor converting Coffee Drink manufacturing wastewater to hydrogen and methane
International Journal of Hydrogen Energy, 2012Co-Authors: Kyungwon Jung, Donghoon Kim, Myungyeol Lee, Hangsik ShinAbstract:Abstract In this study, the feasibility of a continuous two-stage up-flow anaerobic sludge blanket (UASB) reactor system, consisted of thermophilic (55 °C) dark fermentative H2 production and mesophilic (35 °C) CH4 production from Coffee Drink manufacturing wastewater (CDMW), was tested. A recently proposed operational strategy was used to overcome a major drawback of the long start-up period of the UASB reactor. Firstly, a completely stirred tank reactor (CSTR) was operated for 8 days to prepare seeding. The seed was then directly transferred to the UASB reactor. Microbial aggregation took place in the initial period, and the floc size was gradually increased over time. In UASB reactor, the maximum H2 yield of 2.57 mol H2/mol hexoseadded and a stable H2 production rate of 4.24 L H2/L/h were observed at a hydraulic retention time (HRT) of 6 h and substrate concentration of 20 g Carbo. COD/L. In this novel method using CDMW, thermophilic H2-producing granules with an average particle size of 1.3 mm was successfully developed after 100 days. The more bioenergy recovery was attempted in a post-treatment process using a mesophilic UASB reactor for CH4 production from the H2 fermented effluent. The maximum CH4 yield of 325 mL of CH4/g COD was achieved with removing 93% of the COD at an organic loading rate of 3.5 g COD/L/d. The developed two-stage UASB reactor system achieved biogas conversion by 88.2% (H2 15.2% and CH4 73%) and COD removal by 98%.
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a simple method to reduce the start up period in a h2 producing uasb reactor
International Journal of Hydrogen Energy, 2011Co-Authors: Kyungwon Jung, Hangsik ShinAbstract:Abstract Introduction of an up-flow anaerobic sludge blanket (UASB) reactor apparatus to fermentative hydrogen production (FHP) enormously improves H2 production performance. However, the long start-up period required to form H2-producing granules (HPG) remains as a major obstacle. In the present work, a completely-stirred tank reactor (CSTR) was operated for 7 days, and the mixed liquor in the CSTR was transferred to a UASB reactor (UASBr (I)) as a seeding source. Coffee Drink manufacturing wastewater (CDMW) was used as a feedstock, constituting the first attempt to form HPG from actual industrial wastewater. The strategy employed here was found to be more effective in developing HPG than directly starting from the UASB reactor (UASBr (II)), which is attributed to substantially higher active mass transfer in the CSTR. The average size of particles in the UASBr (II) blanket zone after 50 days of operation corresponded with that in the CSTR after only 7 days of operation. The drastic decrease of extracellular polymeric substance (EPS) protein concentration in the CSTR operation also indicates efficient removal of non-active biomass, the presence of which could adversely affect HPG formation. UASBr (I) showed a stable H2 yield and H2 production rate of 1.78 mol H2/mol hexoseadded and 2.76 L H2/L/h, respectively, and HPG with an average size of 1.9 mm were developed after 45 days. It appears that the abundant presence of divalent ions, especially calcium ions, contained in the CDMW facilitated HPG formation.
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continuous fermentative hydrogen production from Coffee Drink manufacturing wastewater by applying uasb reactor
International Journal of Hydrogen Energy, 2010Co-Authors: Kyungwon Jung, Hangsik ShinAbstract:Abstract The feasibility of continuous H 2 production from Coffee Drink manufacturing wastewater (CDMW) was tested in two different types of reactors: a completely-stirred tank reactor (CSTR) and an up-flow anaerobic sludge blanket reactor (UASBr). While the performance in CSTR was limited, it was significantly enhanced in UASBr. The maximum H 2 yield of 1.29 mol H 2 /mol hexose added was achieved at HRT of 6 h in UASBr operation. Non-hydrogenic, lactic acid was the dominant in CSTR, while butyric and caproic acids in UASBr. As caproic acid is generated by consuming acetic and butyric acids, all of which are related to H 2 production, the presence of caproic acid in the broth also indicates H 2 production, yielding 1.33 mol H 2 /glucose. It was speculated that the enhanced performance in UASBr was attributed to the high concentration of biomass over 60,000 mg VSS/L in the blanket zone, which provided insufficient substrate for indigenous lactic acid bacteria (LAB) to survive. The abundance of LAB in CDMW was confirmed by natural fermentation of CDMW. That is without the addition of external inoculum, CDMW was mainly fermented into lactic acid under mesophilic condition. For the first time ever, H 2 producing granules (HPG) with diameters of 2.1 mm were successfully formed by using actual waste as a substrate.
Ali Imran - One of the best experts on this subject based on the ideXlab platform.
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FAKTOR-FAKTOR YANG MEMPENGARUHI PERILAKU KONSUMEN DI SKALA Coffee PANGO RAYA KECAMATAN ULEE KARENG BANDA ACEH
'Badan Penerbitan Fakultas Pertanian (BPFP) Universitas Bengkulu', 2020Co-Authors: Ali ImranAbstract:ABSTRAKTujuan dari penulisan tugas akhir ini Untuk mengetahui preferensi konsumen terhadap produk dan layanan di Skala Coffee dan mengetahui preferensi yang sangat diminati bagi konsumuen terhadap produk dan layanan yang ada di Skala Coffee agar mengetahui hasil dari penelitian.Hasil tugas akhir menunjukan bahwa Preferensi konsumen menunjukkan kesukaan konsumen dari berbagai produk dan layanan yang ada di Skala Coffee. Meliputi (Usia), (Tempat Tingal), (Pekerjaan), Dan (Jenis Kelamin). Tangapan responden terhadap memilih duduk, seberapa sering duduk, dan dengan siapa dia biasa duduk yang ada di Skala Coffee menunjukan hasil yang positive dari berbagai aspek tangapan.Kualitas pelayanan adalah sesuatu yang mengawali adanya kepuasan konsumen. Semakin tinggi tingkat kualitas pelayanan yang dipersepsikan, semakin meningkat kepuasan konsumen. Loyalitas konsumen minuman kopi merupakan tujuan inti yang diupayakan sebuah usaha warung kopi. Hal ini dikarenakan dengan loyalitas sesuai dengan yang diharapkan, dapat dipastikan warung kopi akan meraih keuntungan.Kepuasan konsumen terhadap pelayanan yang diberikan merupakan faktor yang sangat penting dalam sebuah bisnis atau usaha yang bergerak dalam bidang barang dan jasa khususnya penyediaan air minum. Konsumen akan mengalami salah satu tingkat kepuasan secara umum, apabila pelayanan yang diberikan tidak sesuai maka konsumen akan merasa kecewa, sedangkan apabila pelayanan yang diberikan sesuai dengan harapan konsumen, maka konsumen akan merasa puas. Oleh karena itu, konsumen maupun produsen akan sama- sama diuntungkan apabila kepuasan terjadiABSTRACTThe purpose of this thesis is to determine consumer preferences for products and services at Skala Coffee and to find out the preferences that consumers are very interested in for products and services at Skala Coffee in order to know the results of the research.The results of the final project show that consumer preferences show consumer preferences for various products and services at the Skala Coffee. Includes (Age), (Resident), (Occupation), and (Gender). Respondents' responses to choosing to sit, how often to sit, and with whom they usually sit at the Skala Coffee show positive results from various aspects of the response.Service quality is something that initiates customer satisfaction. The higher the perceived level of service quality, the more customer satisfaction increases. Loyalty of Coffee Drink consumers is the core goal that a Coffee shop business strives for. This is because with loyalty as expected, it is certain that the Coffee shop will make a profit.Consumer satisfaction with the services provided is a very important factor in a business or business that is engaged in goods and services, especially the provision of Drinking water. Consumers will experience satisfaction in general, if the services provided are not suitable then consumers will feel disappointed, whereas if the services provided are in accordance with consumer expectations, then consumers will feel satisfied. Therefore, both consumers and producers will benefit when satisfaction occurs.Banda Ace
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FAKTOR FAKTOR YANG MEMPENGARUHI PERILAKU KONSUMEN DI SKALA Coffee PANGGO RAYA KECAMATAN ULEE KARENG KOTA BANDA ACEH
'Badan Penerbitan Fakultas Pertanian (BPFP) Universitas Bengkulu', 2020Co-Authors: Ali ImranAbstract:ABSTRAKTujuan dari penulisan tugas akhir ini Untuk mengetahui preferensi konsumen terhadap produk dan layanan di Skala Coffee dan mengetahui preferensi yang sangat diminati bagi konsumuen terhadap produk dan layanan yang ada di Skala Coffee agar mengetahui hasil dari penelitian.Hasil tugas akhir menunjukan bahwa Preferensi konsumen menunjukkan kesukaan konsumen dari berbagai produk dan layanan yang ada di Skala Coffee. Meliputi (Usia), (Tempat Tingal), (Pekerjaan), Dan (Jenis Kelamin). Tangapan responden terhadap memilih duduk, seberapa sering duduk, dan dengan siapa dia biasa duduk yang ada di Skala Coffee menunjukan hasil yang positive dari berbagai aspek tangapan. Kualitas pelayanan adalah sesuatu yang mengawali adanya kepuasan konsumen. Semakin tinggi tingkat kualitas pelayanan yang dipersepsikan, semakin meningkat kepuasan konsumen. Loyalitas konsumen minuman kopi merupakan tujuan inti yang diupayakan sebuah usaha warung kopi. Hal ini dikarenakan dengan loyalitas sesuai dengan yang diharapkan, dapat dipastikan warung kopi akan meraih keuntungan. Kepuasan konsumen terhadap pelayanan yang diberikan merupakan faktor yang sangat penting dalam sebuah bisnis atau usaha yang bergerak dalam bidang barang dan jasa khususnya penyediaan air minum. Konsumen akan mengalami salah satu tingkat kepuasan secara umum, apabila pelayanan yang diberikan tidak sesuai maka konsumen akan merasa kecewa, sedangkan apabila pelayanan yang diberikan sesuai dengan harapan konsumen, maka konsumen akan merasa puas. Oleh karena itu, konsumen maupun produsen akan sama- sama diuntungkan apabila kepuasan terjadi.ABSTRACTThe purpose of this thesis is to determine consumer preferences for products and services at Skala Coffee and to find out the preferences that consumers are very interested in for products and services at Skala Coffee in order to know the results of the research.The results of the final project show that consumer preferences show consumer preferences for various products and services at the Skala Coffee. Includes (Age), (Resident), (Occupation), and (Gender). Respondents' responses to choosing to sit, how often to sit, and with whom they usually sit at the Skala Coffee show positive results from various aspects of the response.Service quality is something that initiates customer satisfaction. The higher the perceived level of service quality, the more customer satisfaction increases. Loyalty of Coffee Drink consumers is the core goal that a Coffee shop business strives for. This is because with loyalty as expected, it is certain that the Coffee shop will make a profit.Consumer satisfaction with the services provided is a very important factor in a business or business that is engaged in goods and services, especially the provision of Drinking water. Consumers will experience satisfaction in general, if the services provided are not suitable then consumers will feel disappointed, whereas if the services provided are in accordance with consumer expectations, then consumers will feel satisfied. Therefore, both consumers and producers will benefit when satisfaction occursBanda Ace
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FAKTOR - FAKTOR YANG MEMPENGARUHI PERILAKU KONSUMEN DI SKALA Coffee PANGO RAYA BANDA ACEH
'Badan Penerbitan Fakultas Pertanian (BPFP) Universitas Bengkulu', 2020Co-Authors: Ali ImranAbstract:THE FACTORS THAT INFLUENCE CONSUMER BEHAVIOR ON THE SKALA Coffee PANGO RAYA ULEE KARENGSUB DISTRICT OF BANDA ACEHABSTRACTThe purpose of this thesis is to determine consumer preferences for products and services at Skala Coffee and to find out the preferences that consumers are very interested in for products and services at Skala Coffee in order to know the results of the research.The results of the final project show that consumer preferences show consumer preferences for various products and services at the Skala Coffee. Includes (Age), (Resident), (Occupation), and (Gender). Respondents' responses to choosing to sit, how often to sit, and with whom they usually sit at the Skala Coffee show positive results from various aspects of the response.Service quality is something that initiates customer satisfaction. The higher the perceived level of service quality, the more customer satisfaction increases. Loyalty of Coffee Drink consumers is the core goal that a Coffee shop business strives for. This is because with loyalty as expected, it is certain that the Coffee shop will make a profit.Consumer satisfaction with the services provided is a very important factor in a business or business that is engaged in goods and services, especially the provision of Drinking water. Consumers will experience satisfaction in general, if the services provided are not suitable then consumers will feel disappointed, whereas if the services provided are in accordance with consumer expectations, then consumers will feel satisfied. Therefore, both consumers and producers will benefit when satisfaction occurs.KEY WORDS : Consumer Behavior, Skala Coffee, Banda Aceh.FAKTOR-FAKTOR YANG MEMPENGARUHI PERILAKU KONSUMEN DI SKALA Coffee PANGO RAYA KECAMATAN ULEE KARENG BANDA ACEHABSTRAKTujuan dari penulisan tugas akhir ini Untuk mengetahui preferensi konsumen terhadap produk dan layanan di Skala Coffee dan mengetahui preferensi yang sangat diminati bagi konsumuen terhadap produk dan layanan yang ada di Skala Coffee agar mengetahui hasil dari penelitian.Hasil tugas akhir menunjukan bahwa Preferensi konsumen menunjukkan kesukaan konsumen dari berbagai produk dan layanan yang ada di Skala Coffee. Meliputi (Usia), (Tempat Tingal), (Pekerjaan), Dan (Jenis Kelamin). Tangapan responden terhadap memilih duduk, seberapa sering duduk, dan dengan siapa dia biasa duduk yang ada di Skala Coffee menunjukan hasil yang positive dari berbagai aspek tangapan.Kualitas pelayanan adalah sesuatu yang mengawali adanya kepuasan konsumen. Semakin tinggi tingkat kualitas pelayanan yang dipersepsikan, semakin meningkat kepuasan konsumen. Loyalitas konsumen minuman kopi merupakan tujuan inti yang diupayakan sebuah usaha warung kopi. Hal ini dikarenakan dengan loyalitas sesuai dengan yang diharapkan, dapat dipastikan warung kopi akan meraih keuntungan.Kepuasan konsumen terhadap pelayanan yang diberikan merupakan faktor yang sangat penting dalam sebuah bisnis atau usaha yang bergerak dalam bidang barang dan jasa khususnya penyediaan air minum. Konsumen akan mengalami salah satu tingkat kepuasan secara umum, apabila pelayanan yang diberikan tidak sesuai maka konsumen akan merasa kecewa, sedangkan apabila pelayanan yang diberikan sesuai dengan harapan konsumen, maka konsumen akan merasa puas. Oleh karena itu, konsumen maupun produsen akan sama- sama diuntungkan apabila kepuasan terjadi.KATA KUNCI : Perilaku Konsumen, Skala Coffee, Banda Aceh.Banda Ace
Kar-lin Nyam - One of the best experts on this subject based on the ideXlab platform.
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In-vitro bioaccessibility of spray dried refined kenaf (Hibiscus cannabinus) seed oil applied in Coffee Drink
Journal of Food Science and Technology, 2020Co-Authors: Sook-chin Chew, Kar-lin NyamAbstract:This study aimed to investigate the effect of a Coffee beverage matrix on the oil release percentage and bioaccessibility of bioactive compounds from microencapsulated refined kenaf seed oil (MRKSO) using an in vitro gastrointestinal digestion model. Refined kenaf seed oil was spray-dried with gum arabic, β-cyclodextrin, and sodium caseinate. Oil release percentage, total phenolic content, radical scavenging activity of DPPH and ABTS, tocopherol and tocotrienol contents, as well as phytosterol content, were measured in the oil released from digested MRKSO along with the Coffee matrix and compared to the digested MRKSO without Coffee matrix and undigested MRKSO. Refined kenaf seed oil showed a significantly higher oxidative stability index than crude, degummed, and neutralized oil samples. About 91.2 and 94.7% of the oils were released from the digested MRKSO without and with Coffee matrix, respectively. Oil released from the digested MRKSO with Coffee matrix showed an increase in the total phenolic content (200.5%), DPPH (172.7%), and ABTS (68.1%) values, tocopherol and tocotrienol contents (24.6%), as well as the phytosterol content (62.0%), compared to oil released from the digested MRKSO without Coffee matrix. MRKSO was successfully incorporated in the Coffee Drink and can use as a partial replacement for Coffee creamers or supplementation in Coffee Drinks.
Myungyeol Lee - One of the best experts on this subject based on the ideXlab platform.
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two stage uasb reactor converting Coffee Drink manufacturing wastewater to hydrogen and methane
International Journal of Hydrogen Energy, 2012Co-Authors: Kyungwon Jung, Donghoon Kim, Myungyeol Lee, Hangsik ShinAbstract:Abstract In this study, the feasibility of a continuous two-stage up-flow anaerobic sludge blanket (UASB) reactor system, consisted of thermophilic (55 °C) dark fermentative H2 production and mesophilic (35 °C) CH4 production from Coffee Drink manufacturing wastewater (CDMW), was tested. A recently proposed operational strategy was used to overcome a major drawback of the long start-up period of the UASB reactor. Firstly, a completely stirred tank reactor (CSTR) was operated for 8 days to prepare seeding. The seed was then directly transferred to the UASB reactor. Microbial aggregation took place in the initial period, and the floc size was gradually increased over time. In UASB reactor, the maximum H2 yield of 2.57 mol H2/mol hexoseadded and a stable H2 production rate of 4.24 L H2/L/h were observed at a hydraulic retention time (HRT) of 6 h and substrate concentration of 20 g Carbo. COD/L. In this novel method using CDMW, thermophilic H2-producing granules with an average particle size of 1.3 mm was successfully developed after 100 days. The more bioenergy recovery was attempted in a post-treatment process using a mesophilic UASB reactor for CH4 production from the H2 fermented effluent. The maximum CH4 yield of 325 mL of CH4/g COD was achieved with removing 93% of the COD at an organic loading rate of 3.5 g COD/L/d. The developed two-stage UASB reactor system achieved biogas conversion by 88.2% (H2 15.2% and CH4 73%) and COD removal by 98%.