초록 ▼

○ 우리나라 동해에 부존하고 있는 해양심층수 자원의 개발, 이용 및 관리를 위해서해양심층수의 다목적 개발 및 다단계 이용 시스템기술의 정립을 목표로 함.
○ 1단계 (2001∼2005년) 연구에서는 “육상형 시범개발 및 단순이용 기초연구”을 대상으로 하였고, 2단계 (2006∼2010년)까지는 “해양심층수의 공익이용 기술 개발 연구”을 대상으로 하였음.
○ 1단계 연구에는 (1) 동해심층수의 순환 및 기원 추적, 심층수 자원의 안전성 및 안정성 분석, (2) 취수-급수-이용-배수시설의 개념정립, 해석 및 설계기술 정립,

○ 우리나라 동해에 부존하고 있는 해양심층수 자원의 개발, 이용 및 관리를 위해서해양심층수의 다목적 개발 및 다단계 이용 시스템기술의 정립을 목표로 함.
○ 1단계 (2001∼2005년) 연구에서는 “육상형 시범개발 및 단순이용 기초연구”을 대상으로 하였고, 2단계 (2006∼2010년)까지는 “해양심층수의 공익이용 기술 개발 연구”을 대상으로 하였음.
○ 1단계 연구에는 (1) 동해심층수의 순환 및 기원 추적, 심층수 자원의 안전성 및 안정성 분석, (2) 취수-급수-이용-배수시설의 개념정립, 해석 및 설계기술 정립, 건설 및 시운전, (3) 수산 및 비수산분야 단순이용 기초연구, (4) 실용화 실증을 위한 응용연구, (5) 환경성 조사 및 해역 재활용 방안 정립, (6) 타당성 평가 및 법제화 연구 등을 수행하였음.
○ 2단계에는 (1) 해상형 취수시스템 개념정립, 해석 및 설계기술 정립 (2) 해양심층수 취배수 시설 보수유지 및 해양환경 모니터링 시스템 설치 운용 (3) 한해성 수산 증양식 이용 및 유용생물 배양 기술 개발, (4) 심층수 이용 농작물 특화재배, (5) 신형식 역삼투막과 나노막 소재개발 및 NF-RO 복합막을 이용한 수질조정 파이롯 플랜트 개발, (6) 해양심층수의 저온에너지 이용 냉장 냉방 이용 기술, (7) 해역비옥화 확산 영향과 배출수 연안 유입을 예측 검증하기 위한 생태계 모델 개발, (8) 취배수 환경성 조사과 연안생산성 향상을 위한 해조장 조정, (9) 경제 타당성 평가 및 법제화 연구 등을 수행하였음

Abstract ▼

IV. Results of the Project
The content of research and the results of the performance in each scope of this study can be summarized as follows.
At the first stage, the activities included (1) the tracing of the origin of the deep ocean water in the East Sea and the analysis of the safety and s

IV. Results of the Project
The content of research and the results of the performance in each scope of this study can be summarized as follows.
At the first stage, the activities included (1) the tracing of the origin of the deep ocean water in the East Sea and the analysis of the safety and stability of deep ocean water resources, circulation analysis and, (2) concept establishment, analysis, determination of design technology, construction and test operation of water intake-supply-utilization-drainage facilities, (3) basic research on simple utilization in marine and non-marine fields, (4) application research for the verification of practical usage, (5) examination of environmental influence and the decision on methods to reuse the coastal zone, and finally a (6) feasibility study and preparations for legislation were conducted and the results are summarized as follows:
(1) The tracing of the origin of deep ocean water in the East Sea and the analysis of the safety and stability of deep ocean water resources
An initial model to evaluate the origin and characteristics of deep ocean water in the object coastal zones of the pilot land-based type facility development and its outcome was completed by establishing a model for circulation analysis. In addition, the duration of East Sea deep ocean water (East Sea Proper Water) was estimated to be 346±20 years and Goseong deep ocean water was 430±50 years from the analysis of sea water and the circulation model for object costal zones of the land-based type pilot development along the Gangwon coast, Gyeongbuk and
Ulleungdo coasts. The monthly inspection of the general characteristics of the East Sea deep ocean water resources in this area showed that it was stable below 200m and at temperatures lower than 2℃ throughout the year. The East Sea Proper Water was appropriate below 200m or 300m. Furthermore, according to the seasonal analysis of water quality and stability, the deep ocean water of the East Sea was maintaining stable cold and nutrient rich characteristics and the mineral containing character was confirmed to be safe from pathogenic bacteria, heavy metals and radioactive pollution.
(2) Formation of the basis of researches by the analysis and designing of the water intake-supply-utilization-drainage facilities
The design conditions were established on the basis of the results of the examination of the external force of the ocean and the submarine topography for the design and installation of water intake-supply-utilization-drainage facilities. For this, strength tests were conducted for a multiunit tube in sea water and resulted in the development of a high strength flexible tube with a simulator for the analysis of design and installation. Numerical analysis models and verification with physical model tests were also conducted. From the results of these studies, the Deep Ocean Water Research Center and the land-based type pilot development were substantiated and the basis for R&D was established.
(3) Basic research on simple utilization in marine and non-marine fields Basic research on the public usage of deep ocean water was conducted in the areas of drinking water, food, and energy.
- The research to secure clean drinkable water was achieved with the desalination of deep ocean water and the development of core components and materials to adjust the water quality. The process set-up and successful results were confirmed through the development of a new style separation film, modularization and the performance tests of the pilot plant. In addition to the desalination system, a water quality adjustment system with an electric dialysis apparatus and electric dissolution apparatus were developed and a manufacturing system for drinkable deep ocean water was created.
- Research to secure high value-added clean food sources was performed for fishery and agriculture. In the field of fishery, the status of the cold sea fishery resources unique to the East Sea was summarized and the brood fish of the object of recovery were investigated and summarized. In addition, Pollack row was produced and halibut were successfully bred marking the basis for 2nd stage research. Also, to utilize the characteristics of deep ocean water effective for marine cultivation, techniques to cultivate high quality laver and abalone were secured for experimentation in the pilot plant.
- The industrial utilization of deep ocean water was conducted by the development of a system that can be applied to ice making, air cooling and drying. The ability to make a sherbet-like ice with sea water was confirmed by using a small sea water ice making apparatus. It was also confirmed that if a lower temperature deep ocean water was used; it would in effect save 2,621 won per ton more than using sea water at an ordinary temperature. The concept of the development of desalination apparatus for sea water in the freezing process was established as a way to use the low temperatures of deep ocean water for desalination and sea water concentrations, and experiments in temperature change were done for the design of each system. The approximate design of the apparatus was produced by inventing a device to make salt and fresh water with the principle of centrifugation and vacuum refrigeration drying using the low temperature deep ocean water. In addition, the development of the vacuum spray freezing and drying aparatus to use the low temperature energy was finished to complete the construction of the pilot plant.
(4) Application researches for the verification of practical use
Evaluation of applications to various foods, cosmetics, etc. with the materials or tools of deep ocean water and the researches supporting the establishment of production technology were conducted.
- The ways to utilize deep ocean water for foods were summarized through case studies of foreign nations, and tests to decide the process of manufacturing tofu, Kim chi, jeotgal(salted fish) and salted mackerel with deep ocean water were performed. The tofu made with deep ocean water was less pungent and softer than ordinary tofu, but the addition of tangle powder can adjust the hardness and improve the formation of nutrition. In an attempt to extend the circulation validity period of the deep ocean water tofu for national distribution, it was found that the period can be extended by more than 3 days if it is packed with a plasticity calcium dip made with gomphima melamaesis clam and starfish. In the case of kimchi, deep ocean water was effective not only for fermentation but for the prolongation of the storage period. Also, the possibility to improve the food quality of jeotgal and salted mackerel existed.
- When making soy sauce with deep ocean water, the most appropriate addition of deep ocean water for the fermentation and ripening of soy sauce was a 30% concentration of deep ocean water in place of brine. According to the analysis of chemical components and sensuous inspection of the finished products, the flavor was found to be superior and approached the development of high value-added deep ocean water soy sauce that had been initially planned.
- Tofu products using deep ocean water were superior to the goods on the market in the general characteristics of flavor. In particular, the tofu products made with deep ocean water that was not treated with the commercial sterilization process could be circulated for about 7 days, and would be sanitarily safe if a sterilization process was implemented.
- When making spirits, the function of deep ocean water as soaking water and the role of desalting deep ocean water as blending water was considered and samples were prepared and flavor tests done for different soaking waters and according to the addition of the desalting deep ocean water at the time of mixing. Flavor inspection showed no significant difference but when deep ocean water was used as soaking water and desalting deep ocean water was used at mixing, the spirits produced had a smoother taste. In the case of cheongju (clear strained rice wine), the diastatic power and liquefying power of the enzyme from koji rose by more than 20% and 15% respectively through the use of deep ocean water with rich inorganic nutrient salts. By utilizing this, the raw fermented spirit was adjusted to 14% alcohol content and sweeteners and acids were added to make a product with a superior taste and a rich body.
- In the making of green tea beverages, there was no sensuous difference with 100 water hardness samples either in general liking or taste, but in the case of deep ocean water green tea using 200 water hardness samples it was found that as the water hardness increased the general liking decreased. The composition of ionic ratios was designed for the development of ion beverages and grapefruit and lemon flavors were added and all the beverages received high marks in flavor tests. In an accelerated test, a circulation validity period for 10 to 12 months with ordinary temperatures was obtained. By observing the chemical and sensuous characteristics of the products after making the fermented beverage of persimmon vinegar with various kinds of deep ocean water, a most positive result was shown when the beverage was made with the water of 6 ms/cm of conductivity.
(5) Examination of environmental impact and the decisions on methods to reuse the coastal zone
The environment of the water intake coastal zone for the deep ocean water was examined and research continued for the examination and evaluation of the environmental effects during and after construction. The seasonal distribution characteristics of the water temperature, salinity, dissolved oxygen, pH, nutrient salt, COD and SS at the coastal zone where the deep ocean water would be discharged were inspected and analyzed. The basic marine organism environment and the ichthyofauna were inspected and seasonal catches of fish and shellfish were examined. While the status of the environment was inspected, the realities of environment during the construction were also examined simultaneously so that they could be utilized for confirm the environmental impact after construction to minimize the negative impact or maximize the positive influence. For this, a plan to form seaweed cultivation ground using the discharged deep ocean water was established, and the species and the facility installation were reviewed.
(6) Feasibility study and preparation for legislation
The Law for the Development and Management of Deep Ocean Water (draft) was formed to prevent thoughtless development of deep ocean water and to restrain the appearance of similar products or products assuming a false name. Sub-regulations were arranged for the implementation after enactment. For this, the raw deep ocean water and treated water resource criteria (draft) was arranged, and a standard for the preservation of quality was put forth. Also, problems in the current legal system for the production and distribution of deep ocean water products were analyzed and reviewed to set the direction for improvements in the legal system in these areas.