• Food Science of Animal Resources
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• 제40권2호
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• pp.254-261
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• 2020

The aim of this study was to evaluate quality characteristics of pork myofibrillar protein (MP) added with cornstarch as affected by different pH values and salt cocnentrations. MP mixtures were prepared with three different pH values (pH 6.00, 6.25, and 6.50) and three different salt concentrations (0.15, 0.30, and 0.45 M). Cooking yield (CY), gel strength, viscosity, and scanning electron microscopy were measured to evaluate characteristics of MPs. CYs of MPs with cornstarch at above pH 6.25 or salt 0.30 M were increased compared to those at pH 6.00 or salt 0.15 M. However, gel strengths of MPs at salt 0.45 M were higher than those at salt 0.30 M. In microstructure analysis, MP gels with increasing pH value and salt concentration showed compact and uniform structure. Thus, MP gels with pH 6.25 and salt concentration of 0.30 M would be better for manufacturing meat products containing cornstarch to increase their water holding ability.

• Journal of Animal Science and Technology
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• 제63권4호
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• pp.725-739
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• 2021

Many consumers are concerned about the high levels of salt intake owing to the accompanied risk of chronic diseases. Due to this dietary concern, the food industry has recommended the reduction of salt content in many products. However, the addition of salt to meat products improves their quality and sensory properties, including saltiness, color, juiciness, and texture. Because quality deteriorations could induce decreased sensory scores owing to salt reductions, the challenges involved in improving the quality of reduced-salt meat products have been addressed. During the development of low-salt meat products, it is important to reduce sodium content and address the problems that arise with this reduction. Modified salt, organic acids, amino acids, nucleotides, hydrocolloids, high-pressure, ultrasound, electric pulsed field, and irradiation have been suggested as strategies to replace or reduce sodium content, and sensory scores could be improved by these strategies. Therefore, when developing a low-salt meat product, several perspectives must be considered and the latest technologies that could resolve this problem should be adopted.

• Proceedings of the Korean Society of Crop Science Conference
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• 한국작물학회 2022년도 추계학술대회
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• pp.293-293
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• 2022

This study is to develop new wheat breeding material through wide hybridization with wild species harboring useful characteristics such as salt, heat, and drought tolerance. Leymus mollis, wild rye was used to improve wheat genetic quality. L. mollis, is a perennial plant harboring tolerance against salt, heat, and drought because L. mollis distributes on the seaside. The F₁ hybrids were produced by crossing between common wheat (Triticum aestivum L., Chinese Spring) and L. mollis. Genomic in situ hybridization revealed that the F₁ hybrids have L. mollis genome. For the evaluation of salt and drought tolerance, seeds from the F₂ were used. Under 2% NaCl solution, the F₃ wheat-Leymus addition plants with salt tolerance showed more tillering and longer roots than other F₃ plants without salt tolerance. Also, the F₃ plants with salt tolerance showed better shallow-rooted than other F₃ plants without salt tolerance. Finally, the F₃ plants with salt tolerance made seed-setting under 2% NaCl condition, but other F₃ plants without salt tolerance were not. Under drought conditions, the F₃ plants with drought tolerance showed longer culm and spike length than other F₃ plants without drought tolerance and even those of Chinese Spring under well-water conditions. We evaluated and selected the F₃ plants with salt or drought tolerance for generation advancement.

• Journal of the Korea Institute of Building Construction
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• 제2권2호
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• pp.165-172
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• 2002

A reinforced concrete building neighboring in Pusan or Ulsan where is directly exposed to salt water contrasting with other in land areas contains much salt content percolated from the outside that the high salt content percolates and diffuses through the inside of reinforced concrete; therefore, an immovable tunic surrounding it begins to be destroyed and eroded with high speed. At the time, the cross-sectional area and volume expansion of re-bar reinforcing result in being cracks make a rapid progress gradually until they appear in the surface of the one, the phenomenon such as being a thin layer or falling off the part of it causes a lowering of its durability and might collapse the concrete construction. So far, we've investigated into salt content of reinforced concrete constructions neighboring in a seaside district and damage by carbonation, and we came to a conclusion as follows: $\circled1$ Under the oceanic circumstance a concrete construction is influenced by sea water directly that contains much amount of salt content contrasting with other constructions on inland areas. $\circled2$ Because of chloride penetration the carbonation of reinforced concrete made a rapid progress until more than the covering thickness of re-bar. $\circled3$ An old reinforced concrete building which has been piled up salt injury and proceeding the carbonation of its cross-sectional area. $\circled4$ According to rapidly cracking from the inside to surface of reiforced concrete, the phenomenon of being a thin layer or falling off the part of reinforced concrete results in a lowering of durability and shortening the life-time of concrete construction itself.

• Journal of the Korean Geotechnical Society
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• 제26권4호
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• pp.37-45
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• 2010

Salt cementation, a typical naturally-cemented phenomenon, may occur due to water evaporation under the change of climate. Capillary force may influence the distribution of cement in granular soils. This study addresses the effect of capillary force on salt cementation using five different techniques: cone penetration test, electrical conductivity measurement, photographic imaging technique, nondestructive imaging technique, and process monitoring by elastic wave. Glass beads modeling a particulate media was mixed with salt water and then dried in an oven to create the cementation condition. Experimental results show that salt cementation highly concentrates at the top of the small particle size specimens and at the middle or the bottom of the large particle specimens. The predicted capillary heights are similar to the locations of high salt concentration in the cemented specimens. Five suggested methods show that the behavior of salt-cemented granular media heavily depends on the capillary force.

• Environmental Engineering Research
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• 제21권2호
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• pp.171-179
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• 2016

This study analyzes guidelines to select optimum number of grids to represent behavior of a given water system appropriately. The EFDC model was chosen as a 3-D hydrodynamic and water quality model and salt was chosen as a surrogate variable of pollutant. The model is applied to an artificial canal that receives salt water from coastal area and fresh water from a river from respective gate according to previously developed gate operation rule. Grids are subdivided in vertical and horizontal (longitudinal) directions, respectively until no significant changes are found in salinity concentrations. The optimum grid size was determined by comparing errors in average salt concentrations between a test grid systems against the most complicated grid system. MSE (mean squared error) and MAE (mean absolute error) are used to compare errors. The CFL (Courant-Friedrichs-Lewy) number was used to determine the optimum number of grid systems for the study site though it can be used when explicit numerical method is applied only. This study suggests errors seem acceptable when both MSE and MAE are less than unity approximately.

• Journal of the East Asian Society of Dietary Life
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• 제5권2호
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• pp.49-62
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• 1995

This study was investigated to find effects of soaking-water salt concentration and submaterial on Kimchi taste and fermentation period. several parameters such as pH, acidity, reducing sugar, amino acid and sensory evaluation during fermentation at 2$0^{\circ}C$ were experimented. The results are as follows : As fermentation period increases, pH and content of reducing sugar of Kimchi have decreased. But acidity has increased. Especially, the pH of all samples rapidly decreased to a extent of pH 4.2. During fermentation the acidity and content of reducing sugar in 12% soaking-water were higher than those in 16% and 20%. Content of reducing sugar I Kimchi was observed to play an important role for the overall taste. As a result of sensory evaluation during fermentation, Kimchi in 16%, 2.6% and in 20%, 3.7%. Sensory evaluation revealed that leek-added Kimchi was highly evaluated in crispness, sour taste, flavor and overall acceptability. These results suggested that Kimchi fermented for 4days at 2$0^{\circ}C$ with 16% salt concentration of soaking water and leek as submaterials should taste most desirable.

• Membrane and Water Treatment
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• 제8권6호
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• pp.613-623
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• 2017

We report the novel thin film composite RO membrane modified by graphene oxide. The thin film composite RO membrane was exposed to 2000 mg/l sodium hypochloride; thereafter it was subjected to different graphene oxide concentration ranging from 50 mg/l to 1000 mg/l in water. The resultant membrane was crosslinked with 5000 mg/l N-hydroxysuccinimide. The performance of different membranes were analysed by solute rejection and water-flux measurement. It was found that 100 mg/l graphene oxide exposure followed by 5000 mg/l N-hydroxysuccinimide treatment resulted in the membrane with the highest solute rejection of 97.78% and water-flux of 4.64 Liter per sqm per hour per bar g. The membranes were characterized by contact angle for hydrophilicity, scanning electron micrographs for surface morphology, energy dispersive X-Ray for chemical composition of the surface, Atomic force microscope for surface roughness, ATR-FTIR for chemical structure identification. It was found that the graphene oxide modified membrane increases the salt rejection performance after exposure to high-fouling water containing albumin. Highly hydrophilic, antifouling surface formation with the nanomaterial led to the improved membrane performance. Moreover, the protocol of incorporating nanomaterial by this post-treatment is simple and can be applied to any RO membrane after it is manufactured.

• Journal of the Korean Society of Food Culture
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• 제17권2호
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• pp.197-213
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• 2002

In order to establish the processing condition of rapid- and low salt-fermented liquefaction of anchovy (Engrulis japonica), effect of temperature on crude enzyme activity of anchovy viscera, pretreatment conditions, and the minimum content of adding NaCl were investigated. The minimum limitation of NaCl content for anchovy liquefaction was 10%. Sample A(water adding, heating, adding 10% NaCl): chopped whole anchovy adding 20% water and then heating for 9 hrs at $50^{\circ}C$ and then adding 10% NaCl and then fermented at room temperature$(8-29^{\circ}C)$ for 180 days. Sample B(water adding, heating, adding 13% NaCl): chopped whole anchovy adding 20% water and then heating for 9 hrs at $50^{\circ}C$ and then adding 13% NaCl and then fermented at room temperature for 180 days. Sample C(adding 13% NaCl): chopped whole anchovy and then adding 13% NaCl and then fermented at room temperature for 180 days. Sample D(adding 17% NaCl): whole anchovy adding 17% NaCl and then fermented at room temperature for 180 days. The content of free amino acids such as aspartic acid, serine and threonine fluctuated severely according to the pretreatment methods. Possibly they might be recommend quality indices of standardization for salt-fermented liquefaction of anchovy. As for the relation between fermentation period(X) and individual free amino acid(Y), five kinds of free amino acids such as glutamic acid, valine, glycine, lysine, and alanine showed highly significant in their coefficient of determination in most of samples. They might be recommend as quality indices for salt-fermented liquefaction of anchovy during fermentation. The difference of taste between products of the rapid- and low salt-fermented liquefaction and the traditional salt-fermented liquefaction were caused by their composition of the free amino acids ratios, in which were umami, sweet, and bitter taste in the extracts of anchovy during fermentation. The appropriate fermentation period of the sample A was shorten 30 days than the sample B and 60 days than the samples C and 90 days than the sample D in the processing of anchovy.

• Korean Journal of Poultry Science
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• 제17권4호
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• pp.310-317
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• 1990

An experiment was conducted to investigate the effects of adding extra dietary salt on the blood acid－base balance, water intake and egg quality in heat stressed layers. Eighteen 44－wk－old brown commercial layers(Dekalb Warren) were randomly alloted to 0.25 and 0.75% dietary salt treatments, with nine replicates per treatment and one bird per replicate. After 3 d of preliminary period at 13~$16^{\circ}C$(normal temperature), layers were subjected to 3 d of collection period. Then the room temperature was raised to 33－$35^{\circ}C$f(hot temperature), and another 3 d of collodion period was followed. The experiment was designed as a $2\times2$ factorial and analyzed as suck The ANOVA test and comparison among treatment means were done at 5% probability levels. Results obtained were summarized as follows. L The heat stressed layers decreased feed intake, and increased water intake and excreta moisture content significantly. The addition of extradietary salt significantly increased excreta moisture content 2. The heat stressed layers showed significantly higher blood pH and lower $pCO_2$ values than the control bird However, the addition of extra salt did not change any acid－base variables. 3. The egg weight and shell quality decreased significantly, and haugh unit increased significantly by the heat stress. However, these values were not affected by the salt addition. In summary, the heat stressed layers displayed respiratory alkalosis and poor egg quality, as expected However, the addition of ex03 salt to the diet failed to alleviated the heat stress in this layer experiment.