• 급식외식위생학회지
• /
• 제2권1호
• /
• pp.1-9
• /
• 2021

To determine the sodium content of meals provided by foodservice institution, 540 different menus were collected by their serving portion and categorized into nine food groups and three different foodservice types (office, industry, school). Each were evaluated by each sodium evaluation method. All nine categories of food type showed higher content of sodium than listed in the 'nutrition assessment program (Can-Pro 4.0)', when assessed with a salimeter. From the 9 food types, 6 types, excluding 'Korean pancakes', 'Kimchi/pickled food' and 'a la carte', showed significantly higher sodium content on the salimeter than shown in the 'nutrition assessment program (Can-Pro 4.0)' (p<0.001). Also in assessing sodium content per serving, 'soup and stews' and 'a la carte' menus had significantly higher sodium content than other food types (p<0.001). The results compared by foodservice types showed dishes served in 'Industries' had significantly higher daily sodium content than those served in 'offices' and 'schools'.

• 식품과학과 산업
• /
• 제49권2호
• /
• pp.18-24
• /
• 2016

Sodium chloride (NaCl) is a very important as one of major food ingredients in food industries. Recently, as the potential risk of adult diseases such as hypertension by overingestion of sodium, health authorities of many countries are executing policies for the reduction of sodium to suppress the overingestion of sodium by intake of NaCl. As general ways, the replacement of NaCl with either alternative salts, such as solar salts and minerals, for examples calcium, magnesium, potassium, lactic acid, and so on, and the addition of flavor enhancers were used to reduce the contents of sodium in foods. Recently, controls of particle size of sodium chloride or release point are emerging as new salt-manufacturing technologies for the sodium reduction. Upon reducing NaCl in foods it is important to develop practically adaptable technologies on the basis of the consideration of the unique functions of NaCl in foods, in particular effects on rheological characters, function as a humectant, shorten shelf life time, and so on.

• 한국식품영양과학회지
• /
• 제23권6호
• /
• pp.879-886
• /
• 1994

This study was carried out to determine, the effects of sodium alginate and cellulose on the plasma lipoportein composition and cholesterol metabolism inrats.Each experimental diet contained 105 sodium alginate and cellulose by weight, respectivley and rats were fed fro 4 weeks. The results obtained were as follows : The feeding of sodium alginate and cellulose decreased total plasma cholesterol slightly . total cholesterol of Chylomicron /VLDL- , LDL-fraction and liver were decreased significantly insodium alginate group. HDL-cholesterol was slightly increased in soidum alginate group. The feeding of sodium alginate significantly lowered plasma , Chylomicron VLDL-, LDL-fraction and liver TG concentrations compared with those fed fiber-free diet . The HMG-CoA reductase activity was not different among diet groups but the lowest activity was observed in sodium alginate group. The feeding of sodium alginate significantly increased fecal cholesterol , TG, and bile acid excretion . In summary , the ingestion of sodium alginate decreased cholesterol and TG concentrations of plasma and liver. This may be explained by the facts that fecal cholesterol, bile acid and TG level were increased significantly in sodium alginate group.

• 한국지반공학회:학술대회논문집
• /
• 한국지반공학회 2005년도 지반공학 공동 학술발표회
• /
• pp.453-460
• /
• 2005

Sodium silicate - the usual portland cement which accomplishes a cement pouring reconsideration main stream and sodium silicate(No.3) after reacting sodium silicate(No.3) with the reaction sodium silicate where oxidation natrium which is included does not react with the cement receiving stiffening water it will burn together on underwater and to become the durability lacks pouring it is recognized. From the hazard which improves an advantage it used the additive which relates in congealing and stiffening of the portland cement and sodium tripolyphosphate(STPP) addition hour initial material age(72 hours at once) which does to be revealed the at high-in-tensity is discovered while accomplishing. The effect of additives on the reactions of sodium silicate solution and cement suspesion was investigated by various physical and chemical tests, such as Si-NMR, XRD, SEM uniaxial compression test. The additives were STPP(sodium tripolyphosphate), EDTA, SUGAR. The compressive strength of sodium silicate(No.3) - cement grout with additives was about $1.5{\sim}10$ times higher than that without additive in early age(72 hours).

• 폴리머
• /
• 제29권4호
• /
• pp.380-384
• /
• 2005

Sodium montmoillonite 혹은 sodium montmorillonite가 삽입된 macromer의 존재 하에서 fluoroalkyl methacrylate와 아크릴산을 라디칼 공중합하여 불소화 아크릴계 이온성 고분자/sodium montmorillonite 복합재료를 제조하고, 이들의 X-선 회절 특성, 인장물성, 수분흡수율 등 물리적 성질을 조사하였다. 또, 이들을 이용하여 이온성 고분자-백금 복합재료(IPMC)를 제조하여 수 볼트의 외부 전위에 의한 전류 흐름 및 변위 거동을 측정한 결과, sodium montmorillonite가 이온의 이동을 방해하여 전류 및 변위량의 감소를 초래함을 관찰하였다.

• 펄프종이기술
• /
• 제47권3호
• /
• pp.11-17
• /
• 2015

In acid hydrolysis process of biomass saccharification. neutralization of acid hydrolyzate is essential step, which resulted in dissolved cations in glucose solution. Impact of cations to Kluyveromyces marxianus in glucose solution was investigated focused on ethanol fermentation. Either potassium or sodium cations decreased the ethanol fermentation and glucose to ethanol conversion. Glucose consumption by K. marxianus was delayed by increasing potassium cation concentration as completely consumed within 12 h in potassium cation 0.46 mol and 0.92 mol but within 24 h in potassium cation 1.38 mol. Also, ethanol fermentation process was slowed down with increasing concentration of the potassium sulfate. Fermentation of glucose solution to ethanol was more inhibited by sodium cation than potassium cation in glucose solution. Glucose was completely consumed within 24 h in sodium cation 0.95 mol. but at 1.90 mol or 2.84 mol in sodium cation could not finish the fermentation within 48 hour. Ethanol concentration was 22.26 g/L at low sodium cation in glucose solution with complete fermentation within 24 h. With increasing sodium cation in glucose solution, final ethanol concentration was reached at 14.10 g/L (sodium cation con) and 0.21 g/L (sodium cation con), which meant delaying of fermentation by sodium cations.

• 한국식생활문화학회지
• /
• 제33권5호
• /
• pp.426-436
• /
• 2018

This study assessed effective strategies to reduce the sodium intake among consumers using pork cutlet sauce as a model food system. Original pork cutlet sauce and sodium-reduced sauce (29% reduced by a salt substitute) were analyzed to characterize the sensory properties using descriptive analysis. The effects of sodium-reduction of the sauce, consumer type (nutrition teachers vs. general consumers), information related to the sodium content, serving method, and consumer's health, taste and sodium-related attitudes on the consumer's preference, perception, and intake of the sauce were analyzed using a consumer test. In descriptive analysis, the original and sodium-reduced sauce showed similar sensory characteristics but did not differ in saltiness. In the consumer test, there were no significant differences in the overall preference levels between the two sauces. On the other hand, there were significant differences in preference and perception between nutrition teachers and general consumer groups, which were due largely to their age as well as the health and sodium-related attitudes and nutritional knowledge differences. Sodium-reduced information decreased the perceived saltiness intensity. In addition, reducing sodium intake by serving pork cutlet sauce in a bottle can be an effective strategy because this serving method increased the acceptance and induced the smaller intake of sauce.

• Nuclear Engineering and Technology
• /
• 제53권9호
• /
• pp.2866-2877
• /
• 2021

The complex coupling relationship between liquid sodium and concrete materials affects both the sodium fire characteristics and concrete properties through heat and chemical erosion. In this study, experiments on direct and indirect (separated by a steel plate) contact of the columnar sodium fire with the concrete surface were performed. It was found that the combustion efficiency of liquid sodium in direct contact with concrete was significantly enhanced and accompanied by intermittent explosions and splashing of small concrete fragments. The sodium fire on the surface of the concrete considerably increased the internal temperature, pore size, and distribution density of the concrete. In addition, the depth of influence on the loosening of the concrete structure was also greatly extended. The contact of liquid sodium with the concrete substantially affected its permeability resistance. The water absorption of the concrete surface was increased by more than 70% when liquid sodium directly impacted the bare concrete surface. However, the change in water absorption in the centre of the concrete was primarily affected by the duration of the external heat.

• 식품과학과 산업
• /
• 제49권2호
• /
• pp.34-44
• /
• 2016

Given that fermented foods, such as kimchi and doenjang, are main food sources for high sodium intake in Korea, there have been needs to develop sodium-reduced kimchi and doenjang with the proper quality. However, small and medium sized business could not actively develop the sodium-reduced products due to lack of techniques and information as well as economical reasons. The most important aspects is to address food safety issues including microbial contaminations in sodium-reduced foods. Hurdle Technology, physical, biological, chemical control technique, would have to be preferentially considered to increase the hygiene safety standards in entire processing steps including raw materials, process water, manufacturing environments, and so on. Once the food hygiene level is stable, the next challenges are to improve the taste of the sodium reduced-products as well as to packaging and storage technologies. The development of a variety of sodium-reduced fermented foods would result in significant mitigation of sodium intake by Korean. This report provides the directions to develop sodium-reduced kimchi, doenjang or pickled food products for small and medium sized business, based on the technical consulting results of sodium reduction project supported by Ministry of Food and Drug Safety in 2015.

• 한국식품영양학회지
• /
• 제37권2호
• /
• pp.88-99
• /
• 2024

This study aimed to provide an accurate estimate of sodium intake from jangajji by examining the changes in sodium content according to the type of jangajji and the length of storage period, specifically differentiating between the solid ingredients and the seasoning liquid. It focused on six types of jangajji: chili pepper, perilla leaf, onion, radish, garlic scape, and cucumber. The sodium content in the solid ingredients and the seasoning was measured using a salinometer and ICP-AES. The results indicated that across all types of jangajji, the seasoning liquid consistently contained significantly higher levels of sodium than the solid ingredients. When comparing the sodium content measured by ICP-AES with that from a salinometer, the salinometer readings were significantly lower for both the solid ingredients and the seasoning liquid in all types of jangajji. Additionally, when comparing the sodium content of the solid ingredients with that listed in the nation's representative nutritional databases, a substantial discrepancy was noted, with some cases potentially overstating the actual sodium intake from jangajji. Overall, this study suggests that an urgent review should be conducted to identify and resolve the causes of such discrepancies and accurately estimate the actual sodium intake from jangajji.