• Food Science and Industry
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• v.50 no.3
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• pp.60-69
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• 2017

Kimchi is a traditional fermented food of Korea and made by salting and fermenting vegetables. A negative impression on kimchi as a great source of sodium intake has grown in Korea since 1980 as people argue that sodium is a major cause of high blood pressure and metabolic syndrome. While people are more interested in healthy living in Korea, the negative impression is stronger now. This study analyzes the sensitive and negative reaction to sodium intake from kimchi, and suggests an alternative in the viewpoint that the sensitive reaction is one of food faddism which is a very popular topic currently in Korea.

• Journal of Animal Science and Technology
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• v.54 no.1
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• pp.35-41
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• 2012

The aim of this study was to offer information about appropriate processing method for dry cured-ham with controlled ripening condition. In this study, three different treatments were performed: High salt group (HS), 18 hams were salted with 70 g $kg^{-1}$ salt (w/w) Middle salt group (MS), 18 hams were salted with 50 g $kg^{-1}$ salt Low salt group (LS), 18 hams were salted with 30 g $kg^{-1}$ salt. Also three drying periods were applied (180 days, 270 days and 360 days). The weight loss in HS was higher (5.62%) on curing step and in LS was higher (12.35%) on post-salting step compared to other groups. On fermentation stage, weight loss of HS was higher than that of LS (p<0.05). Weight loss on drying was increased as the drying period passes (p<0.05). Moisture contents were significantly (p<0.05) decreased and fat contents were significantly (p<0.05) increased in all treatment groups as drying period increased. The different drying periods affected fatty acid compositions on all salting levels; saturated fatty acid contents were increased (p<0.05) with more drying, whereas unsaturated fatty acid contents were decreased (p<0.05) as drying period increased.

• Korean journal of food and cookery science
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• v.2 no.2
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• pp.1-7
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• 1986

Gulbi were made by salting Yellow corvenia (Pseudosciaena manchurica) with the in three ways: the dry salting method with bay salt, the dry salting method with purified salt or with the abdominal brine injection method with purifie salt. The half of the sample was dried by the control system of temperature and humidity: the other part was dried by the natural condition. In fresh muscle, the content of IMP, hypoxanthine, inosine and AMP were $13.40,\;9.28,\;3.01{\mu}mole/g$ and trace amount, dry basis, respectively. In fresh egg, the content of AMP, hypoxanthine, inosine and IMP were 13.98, 6.56, 1.98 and $1.93{\mu}mole/g$, dry basis, respectively. During the drying process of Yellow corvenia, the content of hypoxanthine increased remarkably, while the content of AMP, IMP and inosine decreased ana remained as trace amount. It can be suggested that the characteristic flavor of Gulbi is not attributed to the nucleotides and their related compounds but rather to free amino acids.

• Food Science and Preservation
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• v.19 no.4
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• pp.501-509
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• 2012

The quality characteristics of Acanthopanax and Cedrela shoots during their preservation were investigated according to the salting conditions to improve the use of the shoots. The results were as follows: The pH of added ionization mineral during the storage did not change. The salinity of the salt-stored Acanthopanax and Cedrela tended to insignificantly change as their storage temperature changed and increase during the addition of the ionization mineral. In terms of the color values, the b value of the added non-ionization mineral tended to increase and that of the added ionization mineral tended to gradually decrease. The texture of Acanthopanax and Cedrela shoots to which an ionization mineral was added tended to decrease gradually during their storage, and was highest when 50 ppm of the ionization mineral was added. The total chlorophyll contents tended to decrease during the salt storage, did not change significantly with the change in the added ionization mineral, and decreased at the storage temperature of $10^{\circ}C$. Therefore, it can be concluded that quality of Acanthopanax and Cedrela shoots can be maintained when they are stored in ionization mineral addition.

• Food Science and Preservation
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• v.15 no.1
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• pp.43-48
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• 2008

This experiment investigated the characteristics of salted and fresh Chinese cabbages of different cultivars and using various cultivation methods. We measured the numbers of leaves, sizes, thicknesses, moisture contents, and firmness qualities of fresh Chinese cabbage grown in a plastic house, and outdoors. 'The bulb sizes, leaf thicknesses, and moisture contents of leaves were higher after plastic house cultivation than after growth in the field. Plastic house culture increased the growth rate of Chinese cabbage. Firmness and osmolarity showed better values after outdoor cultivation, however. The growth rates and the levels of chemical components were affected by interactions between cultivation methods and cultivars of Chinese cabbage. The salt levels of salted Chinese cabbage were 1.21.7% (w/w) after cabbages cultivated outdoors were preserved, and 0.91.2 % (w/w) after vegetables grown in a plastic house were treated. The quality properties of postharvest Chinese cabbages after salting varied with cultivation method even when the same cultivars of Chinese cabbage were used. The salt contents of salted Chinese cabbage thus varied with different cultivation methods. The results indicate that the properties of Chinese cabbage vary with the culture systems adapted.

• Journal of the Korean Society for Environmental Technology
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• v.19 no.6
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• pp.536-542
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• 2018

A system combining an electrochemical method and an adsorption system using activated carbon was assessed to facilitate the reuse of cabbage-salting brine. IrOx/Ti insoluble catalyst electrodes were used in the experiment. The results were analyzed to identify any changes in the residual chlorine concentration according to variations in the current density at a salinity of 10 %, as well as the capacity of the activated carbon to adsorb the residual chlorine and organic matter. For current densities of $500A/m^2$ and $1,000A/m^2$, the residual chlorine concentration did not increase, instead stabilizing once the current reached 0.33 Ah/L. To assess the adsorption efficiency according to the residual chlorine concentration, the unit amount of the adsorption can be estimated from $Y=0.0066+2.087{\times}10^{-4}b$. For both residual chlorine generation using an electrochemical method and chlorine removal through activated-carbon adsorption, the unit amount of adsorption was 0.33 g/g. The maximum amount of $COD_{Cr}$ organic matter adsorbed by the activated carbon was 0.021 g/g, while for $COD_{Mn}$, the value was 0.004 g/g.

• Proceedings of the Korean Society of Dyers and Finishers Conference
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• 2001.04a
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• pp.62-65
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• 2001

This thesis related to a reactive black dyes containing acetoxyethyl sulfone moiety which is characterized by lessening the loss of dyes in filtering process owing to the low solubility by introducing the aminophenyl- $\beta$ -acetoxyethyl sulfone moiety, saving the cost for waste water treatment by using a small amount of salt in salting-out process and furthermore obtaining bright color with high dyeing yield and substantivity.

• Journal of the East Asian Society of Dietary Life
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• v.8 no.1
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• pp.66-74
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• 1998

To investigate the materials in the preparation of kimchi for Koreans in the Commonwealth of Independent States(CIS) a survey was completed by 199 Koreans living in Moscow, Sahalin, Uzbekistan and Jazahstan, In the way to purvey the materials of Kimchi, the frequency to get all the materials of Kimchi in the markets is 74.7% on the whole and by regional groups the frequency is relatively high in Moscow and Kazahstan, For the main ingredients most respondents use Chinese cabbage, cabbage, or turnips. In general Chinese cabbage is used most, But the respondents who live in Moxcow and Kazahstan. For the main ingredients most respondents use Chinese cabbage, cabbage, or turnips. In general Chinese cabbage is used most, But the respondents who live in Moscow and Kazahstan. 쫴 are younger, or belong to higher emigrant generation, prefer cabbage kimchi. For the additional vegetables many respondents use carrots. For the seasonings, garlic, red pepper powder, and salt are added to Kimchi, but the use of ginger, whole seasame seed, and waxy rice paste is relatively low. The coriander, which is not added to kimchi in Korea, is used in Kimchi By above 80% of the respondents living in the three regions except Sahalin. It is considered to be due to the effect of the western dining cultural area. For the animal materials, 74.4% of the respondents add lightly salted fish to Kimchi and all toe respondents in Sahalin add salt-fermented sea food, the kind of which is mainly salt-fermented croaker. The reasons given for not adding salt-fermented seafood to Kimchi in the three regions except Sahalin, 59.9% of the respondents said it was because of the difficulty to purvey, 21.1% because of the fishy taste, and 16.8% because of not considering the addition of self-fermented sea food in Kimchi. The higher the emigrant generation of respondents, the less seasonings of strong flavor like garlic, red pepper powder, and salt-fermented sea food are used, and the more coriander is used. In the salting of Kimchi preparation, 97.8% of the respondents salt the main vegetables by soaking in brine and its concentration is controlled by experience.

• Archives of Pharmacal Research
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• v.7 no.2
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• pp.145-151
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• 1984

A novel agglomeration technique, termed "Spherical Crystallization Process", which can transform directly the fine crystals produced in the crystallization or the reaction process into a spherical shape was developed. By this technique, needle like crystals such as salicylic acid were transformed into free flowing and directly compressible agglomerates. Sphericaly agglomerated aminophyline crystals were obtained directly from the reaction system, which could reduce the preparation processes, e. g. synthesis, crystallization and agglomeration, into only one step. Sodium theophyline monohydrate agglomerates were prepared by salting out, the rate process of which was described by a first order kinetics. Agglomerated crystals of ndw complex of indo-methacin-mepirizole were prepare with this technique; an improved therapeutic effect of the resultant crystals was expected. expected.

• Journal of the Korean Chemical Society
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• v.53 no.4
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• pp.453-465
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• 2009

In this study, the descriptions of salt solubility in the textbooks of secondary school and college were reviewed to figure out the reason of low understanding of elementary and secondary school students and teachers about the solubility of a salt in the presence of other ions. The ionic strength dependence of salt solubility was not introduced in the secondary school textbooks and general chemistry textbooks. It appeared in the physical chemistry textbooks as a direct or an indirect explanation. However, most of college senior students who had learned the physical chemistry could not relate the salt solubility with the ionic strength change. The factors might affect salt solubility, such as the ion pair formation and the activity coefficient change by ionic strength, were mentioned and an experimental result was also shown to resolve the questions that college students and teachers might have. Because these explanations are beyond the secondary school level, we need to develope an easier and better explanation suitable for the secondary school students.