• The Korean Journal of Food And Nutrition
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• v.13 no.4
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• pp.319-327
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• 2000

This study was conducted to prolong the edible period of Kimchi by adding chitosan (0.25, 0.5%) and sodium salts of various organic acids(0.01~0.04M citrate, malate, lactate) . The edible period was estimated by measuring changes in pH. titratable acidity(TA), PH/TA ratio, ascorbic acid content and pectin fraction during Kimchi fermentation at 2$0^{\circ}C$. The results were compared by estimating the maturity of Kimchi fermentation. Kimchi with the chitosan showed higher pH and titratable acidity throughout the fermentation period than that without chitosan. The pH decreased during the fermentation in the order of control, 0.25% chitosan, 0.5% chitosan, 0.5% chitosan+Na-citrate, 0.5% chitosan+Na-malate and 0.5% chitosan+Na-lactate. But the titratable acidity increased in the order of control, 0.5% chitosan+Na-malate, 0.25% chitosan. 0.5% chitosan+Na-citrate, 0.5% chitosan and 0.5% chitosan+Na-lactate. The PH/TA ratio decreased in the order of control, 0.25% chitosan, 0.5% chitosan+Na-malate, 0.5% chitosan, 0.5% chitosan+Na-citrate and 0.5% chitosan+Na-lactate. Ascorbic acid content in Kimchi was the highest at the 3rd day and then decreased during fermentation. Ascorbic acid content in Kimchi containing 0.5% chitosan and organic acid salts was higher than others. Alcohol insoluble solids( AIS ) in Kimchi decreased during fermentation in the order of control, 0.25% chitosan, 0.5% chitosan, 0.5% chitosan+Na-palate. 7.5% chitosan+Na-lactate and 0.5% chitosan+Na-citrate. During fermentation, hot water soluble pectin (HWSP) of control increased, whereas HCI soluble pectin (HCISP) decreased. By addition of chitosan, however, the results became reverse. Chitosan addition appeared to be effective in improving preservation quality of Kimchi during fermention. The edible period become extended by using chitosan plus organic acids instead of using chitosan only. Overall. addition of 0.5% chitosan+Na-lactate seemed most effective in prolonging the edible periods during Kimchi fermentation.

• Korean journal of food and cookery science
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• v.13 no.4
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• pp.417-421
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• 1997

This study investigated the effects of various additives to cooking water on cooking quality of noodle. Addition of l％ NaCl to boiling water showed a low amount of water absorption and good texture than the addition of sugar or oil at 1%. The types of salts (NaCl, CaCl, and MgSO$_4$) did not show any significant difference in cooking quality, however, adding NaCl was effective on texture improvement Cooking quality was increased with increasing concentration of NaCl. The texture of noodle was not significantly changed by the increase of NaCl, however, the addition of 5% NaCl was significantly different from no addition of NaCl.

• Culinary science and hospitality research
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• v.5 no.2
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• pp.471-483
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• 1999

This study introduced the effects of various additives to boiling water on cooking quality of noodle. Addition of 1% NaCl to cooking water showed a low amount of water absorption and good texture than the addition of sugar, oil and acid at 1% concentration. Adding NaCl was effective on noodle texture and quality improvement. Cooking quality was increased with increasing concentration of NaCl. The texture of noodle showed that addition of 6% NaCl was significantly different from no addition of NaCl.

• Korean Journal of Food Science and Technology
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• v.48 no.3
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• pp.262-267
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• 2016

Physicochemical characteristics of chicken-thigh emulsion manufactured with different concentrations of NaCl (0, 0.3, 0.6, 0.9, 1.2, and 1.5%) were examined. Moisture and ash contents of samples containing 1.2% and 1.5% NaCl were significantly higher than those of the other samples (p<0.05). Protein contents decreased with increasing NaCl concentration. The pH values of batters significantly decreased with increasing NaCl concentration (p<0.05). The lightness values of uncooked and cooked samples showed an upward trend with increasing concentration of NaCl. Redness and yellowness values of uncooked batters containing 1.2% and 1.5% NaCl were significantly lower than other samples (p<0.05). The cooking yield and viscosity of the samples increased with increasing NaCl concentration. Samples containing 1.2% and 1.5% NaCl showed higher viscosities than the controls and samples containing 0.3-0.9% NaCl. Therefore, it can be concluded that addition 1.2% NaCl in chicken thigh products is beneficial.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.4
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• pp.551-556
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• 2016

This study was conducted to investigate the effects of NaCl concentration on the physicochemical properties of pork emulsion. Pork emulsion was produced containing 0% (control), 0.3%, 0.6%, 0.9%, 1.2%, and 1.5% NaCl. Proximate composition of pork emulsion containing 1.5% NaCl showed the highest moisture content (P<0.05). The ash contents of pork emulsion increased with an increase in NaCl, and protein contents decreased with increasing NaCl concentration. The pH levels of uncooked pork emulsion containing 0.9%, 1.2%, and 1.5% NaCl were lower than those of other treatments (P<0.05), and the pH level of cooked pork emulsion containing NaCl was lower than that of the control (P<0.05). The CIE $L^*$ value of the uncooked pork emulsion samples containing NaCl was higher than that of the control (P<0.05), whereas CIE $a^*$ and CIE $b^*$ values of samples with NaCl were lower than the control (P<0.05). CIE $L^*$ and CIE $b^*$ values of cooked pork emulsion decreased with an increase in NaCl level, and CIE $a^*$ value increased with increasing NaCl concentration (P<0.05). Viscosity of the pork emulsion increased with an increase in NaCl. Texture profile analysis of pork emulsion containing NaCl showed no significant difference in springiness or cohesiveness (P>0.05). Pork emulsion containing 1.5% NaCl showed the highest hardness, gumminess, and chewiness (P<0.05). These results suggest that pork emulsion containing 0.9% and 1.2% NaCl can be used as a low-salt meat product.

• Journal of the East Asian Society of Dietary Life
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• v.18 no.1
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• pp.72-79
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• 2008

This study investigated the changes in textural characteristics that occurred by adding maltose syrup, dextrin, and sucrose to whole egg gels, by assessing coagulation after cooling. It also examined the optimal NaCl and sucrose concentrations for whole egg gels sensory evaluations, and then studied how the addition of sucrose effected gel formation and textural characteristics under optimal NaCl concentration. The additions of maltose syrup, dextrin, and sucrose, presented some color changes. The greater the addition of maltose syrup or dextrin, the lower the L, a, and b values of the whole egg gel and whole egg liquid, and ultimately the color turned dark bluish green. With increasing additions of sucrose, maltose syrup, and dextrin, the viscosity of the whole egg liquid increased slightly. In terms of the mechanical texture characteristic of the gel, the texture was most elastic with the 0.8% addition of sucrose, and hardness decreased by increasing the ratio of added sucrose. Increasing amounts of maltose syrup resulted in less hardness and SF. And for dextrin, the SF increased up to 2.5 and then decreased, and hardness decreased with increasing amounts of dextrin. Based on sensory evaluations, the 0.8% addition of NaCl was significantly preferred(p<0.05), in terms of salty taste. The overall preference scores indicated that the whole egg gel made with 0.3% sucrose and the optimal NaCl concentration(0.8%) was most preferred, and each sample was significant(p<0.05). Under the optimal 0.8% NaCl concentration increasing the sucrose concentration resulted in a darker egg gel color, in terms the L value. SF, NF, and hardness, which are mechanical texture parameters, were when 0.8% sucrose and the optimal NaCl concentration of 0.8% were added to whole egg liquid, in preparing the whole egg gel.

• Food Science and Preservation
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• v.16 no.6
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• pp.861-868
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• 2009

We investigated the use of mashed red pepper in the manufacture of kimchi using various freezing point depression agents (glucose, pectin, ascorbic acid or NaCl). In sensory evaluation results, overall acceptance seemed to be highly related to NaCl content. Kimchi was prepared using mashed red pepper with different levels of NaCl (3, 5, and 10% w/w), and quality characteristics were investigated during storage at $10^{\circ}C$. Salt concentrations of kimchi prepared with addition of 3, 5, or 10% NaCl, and control kimchi, were 2.28, 2.47, 3.10 and 1.92%, respectively. pH values varied significantly among treatments but acidity levels did not differ significantly except during the early stages of production. With increasing NaCl addition, the acidity of kimchi was lower than that of control samples during later fermentation periods. At day 20, the reducing sugar level in control kimchi had decreased by 70% whereas NaCl treatment caused decreases of 45 - 55%. The vitamin C contents of kimchi prepared with addition of NaCl (125.88-145.23 mg/100 g) were higher than that of control (37.22 mg/100 g). In sensory evaluation tests, appearance and texture did not differ significantly with treatment or fermentation period. When taste and overall acceptance were scored, kimchi prepared with the addition of 3% NaCl attained the highest marks throughout the entire fermentation period.

• 한국신재생에너지학회:학술대회논문집
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• 2010.11a
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• pp.52-52
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• 2010

CIS(CuInSe2)계 화합물 태양전지는 높은 광흡수계수와 열적 안정성으로 고효율 태양전지 제조가 가능하여 태양전지용 광흡수층으로 매우 이상적이다. 미국 NREL에서는 이러한 CIGS 태양전지를 Co-evaporation 방법으로 제조 20%이상의 에너지 변환 효율을 달성하였다고 보고하였다. CIGS 태양전지의 경우 기존의 유리 기판 대신 유연한 철강 기판을 사용해 태양전지를 flexible하게 제조 할 수 있다는 장점이 있다. 이러한 flexible 태양전지의 경우 기존의 rigid 태양전지의 적용분야 뿐만 아니라 BIPV, 선박, 장난감, 군용, 자동차등 더욱더 많은 분야에 활용이 가능하다. 하지만 flexible 태양전지에 사용되는 철강기판의 경우 기존의 유리 기판인 SLG에 함유되어 있는 Na이 첨가되어 있지 않아 별도의 Na 첨가가 필요하다. Na은 CIGS 광흡수층의 결정을 증가 시키며 태양전지의 전기적 특성을 향상시킨다. 이러한 Na이 없는 경우 효율이 감소한다. 따라서 flexible 태양전지 개발을 위해서는 Na 첨가에 대한 연구가 필수적이다. 본 연구에서는 Na의 증착 순서를 변화시켜서 CIGS 증착 전, 동시증착, CIGS 증착 후로 나누어 CIGS 광흡수층 결정성의 변화를 알아보고자 한다. Na의 두께를 5nm에서 500nm 까지 단계 별로 나누어 실험을 실시하였다. 이때 CIGS 광흡수층은 미국의 NREL과 같은 3 stage 방식을 이용하였다. 1st stage의 시간은 15분으로 고정하였으며 기판온도는 약 $300^{\circ}C$로 고정 하였다. 2nd stage는 실시간 온도 감지 장치를 이용하여 Cu와 In+Ga의 조성비가 1:1이 되는 시간을 기준으로 Cu의 조성을 30%더 높게 조절하였으며 기판 온도는 약 $640^{\circ}C$로 고정 후 실험을 실시하였다. 3rd stage의 경우 Cu poor 조성으로 조절하기 위해 모든 조건을 10분으로 고정 후 실험을 실시하였다. 기판은 Na의 영향만을 비교하기위하여 Na이 첨가되어있지 않은 corning glass를 사용하였다. 후면 전극으로 약 $1{\mu}m$ 두께의 Mo을 DC Sputtering 방법을 이용하여 증착 하였다. 각각의 Na 두께에 따른 CIGS 광흡수층의 특성을 분석하기 위해 FE-SEM, XRD 분석을 실시하였다.

• Resources Recycling
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• v.29 no.6
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• pp.73-78
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• 2020

To use a tailing obtained from coal beneficiation as a raw material for glass material, the behaviors of phase transformation of the tailing was investigated according to sintered temperature with the addition of Na2CO3. As a result of the experiment, mullite was formed at 700~1,100 ℃, and the mullite and the cristobalite just only existed at 1,450 ℃. The glassification ratio of the coal tailing was to be 97.9 wt.% at 1,450 ℃ with the addition of Na2CO3 to tailing weight ratios of 10 wt.%. However, in the case of sample of coal tailing with 20 wt.% Na2CO3 added, nepheline(Na2O·Al2O3·2SiO2) was produced during the re-sintering(2nd sintering) at 1,100 ℃. From the results, the suitable addition amount of Na2CO3 for glassification of coal tailing was found around 10 wt.%.

• Korean Journal of Food Science and Technology
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• v.40 no.2
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• pp.146-151
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• 2008

In this study, batch or semi-continuous reactions, introducing site-specific carboxylic acids in ${\beta}$-1,3-glucan structures, were performed to increase water solubility and gel forming ability, using TEMPO/hypobromite with or without NaBr as catalysts. Regio-selective carboxylic acid formations were determined with infrared (IR) and $^{13}C$ nuclear magnetic resonance (NMR) spectroscopic analyses. The regio-selective reactions with and without NaBr gave oxidation yields of 92.5 and 85.6%, respectively, in the batch type, and yields of 93.9 and 86.4%, respectively, in the semi-continuous type. The reaction times in the batch and semi-continuous reactions without NaBr were delayed by 100 and 150%, respectively, as compared to those with NaBr. A combination of IR and $^{13}C$ NMR analyses were used to confirm the formation of carboxylic acids in ${\beta}$-1,3-glucan. From the batch reactions with and without NaBr, the water solubilities of oxidized products were 50.0 and 55.6%, respectively, and in the semi-continuous reactions they were 52.6 and 53.5%, respectively; while the water solubility of the native ${\beta}$-1,3-glucan was less than 1.0%. Finally, as compared to the native ${\beta}$-1,3-glucan, the gel forming ability of the reaction products was greatly increased irrespective of the presence of NaBr or the reaction type.