• 한국식생활문화학회지
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• 제28권6호
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• pp.674-683
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• 2013

This study was carried out to investigate the quality characteristics of low-salt kimchi with salt partially replaced by Salicornia herbacea L. powder (SH). We prepared kimchi with seasonings in which salt was replaced by 0% (S00), 10% (S10), 20% (S20) and 30% (S30) SH. The salinity level of kimchi was about 1%, and there was no significant difference between the experimental groups. Although lactic acid bacterial numbers of kimchi replaced with SH (S10~S30) increased significantly compared to those of control (S00), the pH and titratable acidity of kimchi replaced with SH were not significantly different. Hardness of kimchi tended to increase as fermentation progressed and with SH addition. The results of the sensory evaluation corroborated the physicochemical characteristics. Furthermore, the sensory characteristics of kimchi were not significantly different upon addition of SH. The physicochemical and sensory characteristics of kimchi were not significantly different despite replacement of salt in kimchi seasoning by SH up to 10%.

• 한국축산식품학회지
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• 제33권2호
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• pp.181-188
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• 2013

The aim of this study was to investigate the quality properties of beef jerky replaced salt with soy sauce, red pepper paste, and soybean paste. The quality properties of beef jerky including final water activity ($a_w$), moisture content, pH, color, shear force, total plate counts, thiobarbituric acid reactive substance (TBARS) values, and sensory evaluations were investigated. The sliced beef samples were marinated in salt (control), soy sauce (T1), red pepper paste (T2), and soybean paste (T3) for 24 h and then dried at $70^{\circ}C$ for 6-8 h. The water activity of finished beef jerky varied from 0.72 to 0.70. The water activity for control and T1 samples decreased more rapidly as drying proceeded up to 6 h. The samples with salt replacement showed a lower pH and lightness than the control (p<0.05). The T1 sample showed a significant decrease in total plate counts after 21 d of storage (p<0.05). The TBARS for all treatments increased with storage days (p<0.05). The TBARS were significantly lower in T2 and T3 samples compared to control and T1 until 21 d of storage (p<0.05). The samples with salt replacement showed a lower intensity of saltiness than the control. Sensory evaluations found that the replaced soy sauce of beef jerky samples had better overall acceptability scores than the other treatment samples. It was concluded that replacing salt with soy sauce can delay lipid oxidation and enhance the sensory acceptance of beef jerkies.

• 한국식생활문화학회지
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• 제34권4호
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• pp.440-448
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• 2019

In order to study low salinity Oiji (cucumber pickled in salt) with a reduced content of sodium, which was accomplished by replacing the salt in this saliferous food, we produced Oiji using sea tangle and, then performed physicochemical and sensory evaluations. It was found that the moisture content of Oiji was decreased with increasing the amount of added sea tangle. The pH and acidity were significantly different between the samples made with sea tangle, and the pH and acidity showed no consistent tendency according to the amount of sea tangle powder added. The salinity of Oiji was the highest in the control Oiji (2.92%), and the higher the amount of sea tangle added, the lower was the salinity in the Oiji with the salt replaced by sea tangle (2.78 to 2.89%). The sodium content of Oiji was also the highest in the control Oiji (591.65 mg/100 g) and significantly decreased with the increasing addition of sea tangle (560.43~366.71 mg/100 g). The color value of Oiji showed a significant difference between the samples, with no consistent tendency according to the amount of added sea tangle powder. The hardness of Oiji was significantly greater in the Oiji with the salt replaced by 40% of sea tangle, with greater hardness noted as the amount of added sea tangle powder increased (217.70 g). As a result of the acceptance test of Oiji, there were significant differences between the samples in overall acceptance, appearance, and taste, showing that the Oiji with salt replaced by 30% of sea tangle was significantly highest in overall acceptance and taste. The attribute difference test showed a significant difference only for the brown color, while no significant differences were found between the samples for off-flavor, bitter taste, fermented taste, salty taste, sour taste, hardness and crispness. The above results demonstrated that when sea tangle was substituted for 30 to 40% of the salt content, the Oiji with a low content of sodium and low salinity can be produced with a high level of taste and overall preference. Therefore, this study firmly demonstrated that 30 to 40% of the salt can be replaced by sea tangle as a substitute in order to produce Oiji that has low salinity, a low sodium content.

• Asian-Australasian Journal of Animal Sciences
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• 제27권8호
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• pp.1174-1180
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• 2014

This study was done to investigate the quality properties of beef jerky with soy sauce, red pepper paste, and soybean paste replacing salt. Sliced beef samples were cured in salt (control), soy sauce, red pepper paste, and soybean paste for 24 or 48 h and then dried at $70^{\circ}C$ for 8 h. Treatments showed higher final moisture content and lower $Na^+$ concentration than the control after drying for 8 h. The lightness and shear force values were lower in all treatment samples than in the control during 48 h of curing time. In particular, lower lipid oxidation was found in the jerky cured with red pepper paste than in the control. Sensory evaluation showed that color, flavor, and tenderness of jerky samples were improved by replacing salt with soy sauce, red pepper paste and soybean paste, and higher likeability scores of the beef jerky were obtained among those treatments after 48 h of curing time.

• 디지털산업정보학회논문지
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• 제19권2호
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• pp.57-68
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• 2023

Because salt and pepper noise is a type of impulse, even a small amount of noise could cause a large image degradation. In this paper, we proposed a salt-and-pepper noise removal method using the convolutional neural network. It consists of four phases. In the first step, the proposed method reconstructs noisy image using a traditional salt-and-pepper noise reduction method, and in the second step, the result image of previous step is filtered with Gaussian low pass filter. After that, we reconstruct the filtered image using convolution neural network. In the last step, the pixels with salt-and-pepper noise are replaced with the result of previous phase. Simulation results show that the proposed method yields not only objective image qualities(PSNR, SSIM) but also subjective image qualities for all SAP noise ratios.

• Nuclear Engineering and Technology
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• 제56권3호
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• pp.793-802
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• 2024

In the framework of the European project SAMOSAFER, this numerical study focuses on some thermal aspects of the Emergency Draining Tank (EDT) located underneath the core of a Molten Salt Reactor. In case of an emergency, this tank passively receives the liquid fuel salt and is designed to ensure a subcritical state. An important requirement is that the fuel does not overheat to maintain the EDT Hastelloy container integrity. The present EDT is based upon a group of hexagonal cooling assemblies arranged in a hexagonal grid and cooled down thanks to conduction through the inert salt layer up to an air flow in charge of removing the heat. This numerical thermal study relies on a conjugated heat transfer analysis coupling a Finite Element solid thermal code (SYRTHES) and two instances of a Finite Volume CFD codes (Code_Saturne). Calculations on an initial design suggest that a simple center airpipe flow is likely to not sufficiently cool the device. Alternative solutions have been evaluated. Introduction of fins to enhance the heat transfer do not bring a noticeable improvement regarding maximum temperature reached. However, a solution in which the central pipe air flow is replaced by several cooling channels located closer to the fuel is investigated and suggests a better cooling.

• 한국정보통신학회논문지
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• 제20권2호
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• pp.394-400
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• 2016

현재, 디지털 시대의 급속 발전과 함께 멀티미디어 관련 영상 장치들이 대중화 되고 있다. 그러나 영상 데이터는 전송하는 과정에서 여러 원인으로 열화가 발생하며 주로 salt and pepper 잡음이 대표적이다. 그러나 기존의 방법들은 고밀도 잡음이 첨가된 경우, 잡음 제거 특성이 저하된다. 따라서 본 논문에서는 salt and pepper 잡음을 제거하기 위해 잡음 판단 후, 비잡음인 경우 원 화소로 대치하고, 잡음인 경우 훼손된 영상의 히스토그램과 메디안 필터를 이용하여 처리하는 알고리즘을 제안하였다. 그리고 객관적 판단을 위해 기존의 방법들과 비교하였으며, 판단의 기준으로 PSNR(peak signal to noise ratio)을 사용하였다. 시뮬레이션 결과, 제안한 알고리즘은 salt and pepper 잡음(P=60%)의 고밀도 잡음에 훼손된 Lena 영상에서 32.57[dB]의 높은 PSNR을 보이고 있고, 기존의 CWMF, A-TMF, AWMF에 비해 각각 21.67[dB], 18.07[dB], 20.13[dB] 개선되었다.

• 한국해양공학회지
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• 제22권5호
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• pp.94-99
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• 2008

Three types of salt resistant concrete beams reinforced with glass fiber reinforced polymer-ribbed bars (GFRP-ribbed bars) were selected, and their applicable properties were investigated with the goal of improving the problem of capacity deterioration in marine structures due to sea water corrosion. In this study, the structural behaviors were similar to RC beams in relation to the development of the strength and stiffness up to the generation of the initial crack. After the growth of this initial crack, the structural properties decreased owing to a sudden loss of bond strength. Also these beams showed the trends of brittle failure. As a result, it was confirmed that a GFS beam replaced with Fly Ash (20%) and Silica Fume (5%) has the best application as a marine structural element.

• Advances in Traditional Medicine
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• 제8권4호
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• pp.354-364
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• 2008

The present study was carried out to investigate the antihypertensive effect of a folklore herbal formulation (HF) (300mg/kg/day; p.o.) in deoxycorticosterone acetate (DOCA)-salt induced and fructose induced hypertensive rats. In DOCA model, DOCA (15 mg/kg, s.c., twice a week) was administered to unilateral nephrectomized rats for 4 weeks. In fructose model, drinking water was replaced with 10% fructose solution for 6 weeks to induce hypertension. Systolic blood pressure (BP) was measured once every week during the treatment schedule. After completion of treatment schedule, BP and vascular reactivity to various agonists like Noradrenaline, Adrenaline, Phenylephrine and Serotonin (5-hydroxytrptamine; 5-HT) were recorded in rats of both models. A cumulative concentration response curve of 5-HT was carried out in isolated rat fundus strip of the DOCA-salt induced and fructose induced hypertensive rats. The results tend to suggest that HF possesses antihypertensive activity.

• 한국정보통신학회논문지
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• 제20권7호
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• pp.1383-1388
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• 2016

영상 신호처리는 다양한 분야에서 활용되고 있으며, 영상 데이터는 전송 과정에서 여러 가지 원인으로 열화가 발생된다. 일반적으로 salt and pepper 잡음 환경에 의해 훼손된 영상의 잡음을 제거하는 대표적인 방법에는 CWMF, A-TMF, AWMF 등이 있으며 이 필터들은 고밀도 잡음 환경에서 잡음제거 특성이 다소 부족하다. 따라서 본 논문에서는 중심화소가 비잡음인 경우 원 화소로 대치하고, 잡음인 경우 국부 마스크를 네 방향으로 세분화하여 선형 보간법을 이용하여 원 화소를 추정하고 추정된 화소에 공간 가중치를 적용하여 처리하는 알고리즘을 제안하였다. 제안한 알고리즘은 salt and pepper 잡음(P = 50%)에 훼손된 House 영상에서 26.86[dB]의 높은 PSNR을 보이고 있고, 기존의 CWMF, A-TMF, AWMF에 비해 각각 16.46[dB], 12.28[dB], 12.32[dB] 개선되었다.