• 한국축산식품학회지
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• 제34권1호
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• pp.115-121
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• 2014

This study explored the effects of water or brine (2% NaCl, w/v) immersion thawing combined with ultrasound treatment (40 kHz, 150 W) on the quality characteristics of pork. Ultrasound treatment of pork was conducted in two cold media (at $4^{\circ}C$), water and 2% (w/v) brine, respectively. Because the ultrasound treatment caused temperature increase in the media from $4^{\circ}C$ to $16^{\circ}C$, the qualities of pork thawed by ultrasound were compared with those thawed by immersion either in water or brine where the temperature was being maintained at either $4^{\circ}C$ (low temperature control) or $17^{\circ}C$ (high temperature control). The ultrasound treatment resulted in rapid thawing of pork where the thawing rate was similar to those thawed in the $17^{\circ}C$ media. For quality characteristics, ultrasound-treated pork in brine had an advantage of less cooking losses when comparing to the control. In particular, ultrasound treatment in brine exhibited the lowest shear force (or highest tenderness) among the freezing/thawing treatments. Although the ultrasound processing in brine caused discoloration of the pork, this thawing technique had potential to be applied as a commercial thawing technology for frozen foods.

• Journal of Microbiology and Biotechnology
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• 제18권7호
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• pp.1274-1277
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• 2008

The inactivating efficiency of alternating high-voltage pulsed (AHVP) current was investigated in brine (20 w/v% NaCl) and saline (0.9 w/v% NaCl) inoculated with $1\times10^7$ cells/ml of Listeria monocytogenes. AHVP current at 12 V with 1 pulse completely inactivated L. monocytogenes in brine within 3 ms, while the bacteria in saline were fully inactivated by 10-pulsed electric treatment at 12 V within the same time. Electron microscopic observation demonstrated substantial structural damage of electrically treated L. monocytogenes in brine. These results suggest that AHVP treatment would be effective for the rapid and complete inactivation of L. monocytogenes in brine or saline solution.

• 상하수도학회지
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• 제28권5호
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• pp.541-548
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• 2014

The pickling brine generated from the salting process of kimchi production is difficult to treat biologically due to very high content of salt. When pickling brine is treated and discharged, it cannot satisfy the criteria for effluent water quality in clean areas, while resources such as the salt to be recycled and the industrial water are wasted. However, sterilization by ozone, UV and photocatalyst is expensive installation costs and operating costs when considering the small kimchi manufacturers. Therefore there is a need to develop economical process. The study was conducted on the sterilization efficiency of the pickling brine using electrochemical processing. The electrochemical treatment of organic matters has advantages over conventional methods such as active carbon absorption process, chemical oxidation, and biological treatment because the response speed is faster and it does not require expensive, harmful oxidizing agents. This study were performed to examine the possibility of electrochemical treatment for the efficient processing of pickling brine and evaluated the performance of residual chlorine for the microbial sterilization.

• 보존과학회지
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• 제28권4호
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• pp.403-410
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• 2012

한국의 전통 방짜유기 제작과정에서 수행되는 염수처리가 가공 도중 유기 표면에 생성되는 흑색 산화막 제거에 유용한 것으로 추정되고 있으나 그 효과에 대하여 체계적인 연구가 수행된 사례는 찾기 어렵다. 본 연구에서는 염수처리가 청동기 제작에 미치는 역할을 밝히기 위하여 제작재현 실험과 성분분석 실험을 실시하였다. 먼저 유기공방에서 다양한 방법으로 염수처리 실험을 수행하였으며 여기에서 얻어진 결과를 바탕으로 실험실에서 자체 제작한 구리합금을 대상으로 두드림, 염수농도, 합금비율 등의 조건을 달리하며 다양한 실험을 수행함으로써 염수처리가 초래하는 효과를 밝히고자 하였다. 실험결과 염수처리를 통하여 고온에서 발생하는 산화막이 용이하게 제거되는 것으로 밝혀졌다. 이는 염수의 주성분인 염소(Cl)와 청동에 포함된 주석의 상호 작용에 기인하는 것으로 드러났으며 염수의 또 다른 성분인 나트륨(Na)은 산화막 제거에 별다른 영향을 미치지 못하는 것으로 판단되었다. 특히 한국의 전통 방짜유기 합금 조성인 주석함량 22%의 청동합금에서는 열간가공 수행 여부와 관계없이 염수처리를 통하여 산화막이 제거되었으며 이때 염수의 농도는 0.5% 이상이어야 효과를 볼 수 있는 것으로 밝혀졌다. 한편 납이 포함된 구리합금에서는 염수처리 효과가 나타나지 않았다. 이는 융점이 낮은 납이 녹으면서 시편 표면에 막을 형성함에 기인하는 것으로 추정된다.

• 한국식품영양학회지
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• 제23권4호
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• pp.440-445
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• 2010

Effect of brine mineral water(BMW) on contact hypersensitivity reaction(CHR) was estimated using trimellitic anhydride (TMA) induced CHR in the mouse. BMW exhibited potent inhibitory activity on TMA induced CHR. BMW treatment suppressed the ear swelling, and attenuated hyper-activated lymph nodes stimulated by TMA challenge, thereby reduced their weight. The immunological index was analyzed after BMW administration in CHR. The level of serum IgE was significantly down regulated after BMW treatment. Furthermore, BMW showed inhibitory property of cytokine production. BMW treatment suppressed not only Th2 type cytokine, IL-4 but also pro-inflammatory cytokines such as TNF-${\alpha}$ and IL-6. From the histological analysis, the inflammatory context appeared by atopic dermatitis lesion after challenging with TMA are diminished by BMW treatment. Our results suggest that BMW may attenuate the development of CHR, and can be available for functional ingredient.

• 동아시아식생활학회지
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• 제25권1호
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• pp.131-138
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• 2015

In this study, cucumber Jangachi using Sake cake was prepared and its quality characteristics verified. After preparing various cucumber Jangachi with different salt concentrations, physicochemical characteristics, hardness and sensory evaluation were investigated. Five samples (0%, 3%, 6%, 9% and 12% brine) were used and designated as treatment plots (CJ0, CJ3, CJ6, CJ9 and CJ12, respectively). Higher concentration of brine was associated with reduced pH of cucumber Jangachi and higher total acidity. Salinity decreased significantly as storage period increased. On day 0, it shows similarity to the concentration of brine, whereas it was reduced after day 28. The soluble solid content increased significantly as the storage period increased and decreased slightly after 21 days. Regarding concentration of brine, a higher concentration shows a tendency to increase but the gaps are insignificant. Reducing sugar content increased significantly as the storage period increased. The hardness increased in all treatment plots up to the 14th day, decreased until day 21, and increased thereafter. Following the sensory evaluation, saltiness was not detected in the plots, and CJ6 showed the highest texture score ($4.46{\pm}1.41$). For overall acceptability, CJ6 showed the highest score ($4.33{\pm}1.13$). According to the above results, salinity content of cucumber Jangachi using Sake cake decrease to 0.69~1.52% in 0%, 3%, 6%, 9%, and 12% brine by the 28th day. Despite decreasing salinity, texture and overall acceptability scores were higher than the above results. Thus, we conclude that it is possible to produce low salt cucumber Jangachi of high quality using Sake cake instead of high salt one.

• 청정기술
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• 제11권2호
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• pp.57-67
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• 2005

에폭시 수지는 ECH(Epichlorohydrin)와 BPA(Bisphenol-A)를 원료로 가성소다 존재 하에 탈수응축 반응을 통해 생성되며 반응 부산물로 소금물이 폐수로 발생되는데 이를 Brine이라 부르며 글리시돌과 같은 에멀젼 상태의 ECH 유도체와 수지성 폴리머를 함유하는 알카리성 폐수이다. 이러한 폐수는 폐수처리 과정에서 반응기 내부와 배관 내벽에 폴리머 입자가 침적 및 응고되어 plugging을 일으키는 등 전체적으로 후처리 공정에서 fouling 현상이 발생되고 있는데 이는 미생물의 분해 활성도를 급격히 떨어뜨려 폐수처리 효율이 낮아지는 문제점을 야기 시키고 있다. 본 연구에서는 무기 응집제와 유기 고분자 응집제를 이용하여 에폭시 수지 생산 공정에서 발생하는 brine 폐수에 존재하는 ECH 유도체와 수지성 폴리머를 반고상 슬러지 형태로 응집 및 침전시킴으로써 fouling 현상을 일으키는 요인을 제거하고자 최적의 응집반응 조건을 도출하였고 경제성 분석 등 이를 실제 공정에 적용할 수 있는 방안을 제시하고자 하였다.

• Applied Biological Chemistry
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• 제41권5호
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• pp.331-336
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• 1998

김치공장에서 배출되는 배추 절임폐수를 이용한 효모 균체 생산을 위하여 절임폐수에서 생육이 우수한 Pichia guilliermondii A9를 분리하여 생육특성을 조사하였다. 이 균주는 pH 3부터 pH 8 범위에서 생육이 양호하고 NaCl의 농도가 10%까지는 생육저해를 받지 않는 내염성을 나타내었으며 24시간 배양 후 절임폐수의 BOD가 약 90% 제거되었다. 그러나, 절임폐수에서는 생산된 균체량이 낮은 편이었으므로 P. guilliermondii A9의 생육 증가를 위하여 절임폐수에 암모니움염, 인산염 및 철, 망간 등을 첨가하였으나 효과를 얻지 못하였다. 한편, 김치공장에서 다량 발생되어 문제가 되고 있는 배추 쓰레기의 착즙액을 첨가한 결과 첨가량에 비례하여 균체량이 크게 증가하여 배추 쓰레기와 절임폐수를 동시에 효모 균체 생산의 기질로 이용할 수 있는 가능성을 보여 주었다.

• Fisheries and Aquatic Sciences
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• 제14권4호
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• pp.257-265
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• 2011

The effects of cooking method (grilling, frying, steaming, and microwaving) on the proximate composition and protein quality of chub mackerel Scomber japonicus treated with 2, 6, and 10% sodium chloride (NaCl) brine were investigated. Moisture content decreased in all cooked samples from 60.22% in the raw sample to 48.7% in the fried samples. Brine (10% NaCl) treatment recorded the highest moisture loss. All cooked samples showed a decrease in fat content, except fried samples. Protein content increased in all cooked samples, from 47.21% in the raw sample to 63.87% in the grilled sample. Brine treatment resulted in the highest degree of fat oxidation (thiobarbituric acid-reactive substances), which was highest in the fried samples and lowest in the microwaved samples. The trypsin inhibitor (TI) concentration was highest in the microwaved samples and lowest in the fried samples. In all samples, 6% salt treatment caused the lowest TI level and the highest in vitro protein digestibility. In vitro digestibility increased from 79.4% in the raw sample to 86.43% in the fried samples. The total essential amino acids of all cooked samples increased. Results suggested that grilling and steaming had beneficial effects on the protein quality of chub mackerel.

• 대한환경공학회지
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• 제35권6호
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• pp.407-414
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• 2013

가축분뇨 공공처리시설 및 개별농가에서도 적용이 가능하도록 경제적이고 운영이 비교적 쉽고 간단하며 부지가 적게 소요되는 컴팩트한 처리시설을 개발하기 위하여 안성에 있는 M농가에 실규모의 처리시설(100톤/일)을 설치하고 공공처리시설 방류수 수질기준까지 처리할 수 있도록 운영하였다. 벨트프레스 탈수기를 통해 고액분리된 액상 가축분뇨는 MBR/NF/RO를 통해 처리되고 NF/RO농축수 및 가축분뇨처리 슬러지는 혼합한 뒤 탈질을 거쳐 응집가압부상을 통해 처리된다. MBR/NF/RO처리수와 가압부상조 유출수를 혼합 방류하면 공공처리장 수질기준 BOD 30 mg/L, T-N 60 mg/L, T-P 8 mg/L 이하가 달성된다. 가압부상 농축 슬러지는 벨트프레스 탈수기로 유입되어 고상 가축분뇨와 함께 탈수되어 분리된 고형물의 수분함량은 90%로 톱밥과 혼합되어 퇴비로 활용된다.