• Food Science and Biotechnology
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• v.16 no.2
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• pp.249-254
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• 2007

The effects of chronic chitosan salt supplementation on the systolic (SBP) and diastolic blood pressure (DBP), and physiological parameters were investigated in healthy male and female adult. Chitosan salt was conducted by measuring various health-related factors such as body composition, plasma $Na^+$, $Cl^-$, lipid, and lipoproteins profiles, glutamic oxaloacetic transaminase (GOT), and glutamic pyruvic transaminase (GPT) activity. Chitosan salt supplementation no significant differences before and after supplement in body composition variables and in SBP and DBP in either male or female. Plasma sodium and chlorine concentration no significant changes during chitosan salt supplementation, and no significant difference between two genders. Plasma GOT and GPT activity no different before and after supplement in either male or female. GOT activity significantly higher for male before supplement (p<0.05), and 2 weeks after supplement (p<0.01). The lipid and lipoproteins profiles of plasma no significant changes during chitosan salt supplementation in either male or female subjects. In summary, the chronic intake of chitosan salt did not affect the SBP or DBP, and posed no health risks.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.12
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• pp.1664-1671
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• 2009

Doenjang was prepared by using Bacillus subtilis DJI starter and purified salt or solar salt with 12% (w/w) concentration. The prepared Doenjangs were fermented and ripened for 2 month and 16 month, respectively. MTT assay was used to measure the growth-inhibitory effect of Doenjang extracts (water, methanol) on BJ (human foreskin normal cell), HT-29 (human colon cancer cell) and AGS (human gastric adenocarcinoma cell). The anticancer effect increased in both purified salt-Doenjang and solar salt-Doenjang as fermentation period increased. Moreover in the case of water extracts, solar salt-Doenjang (growth inhibitory rate; AGS: 50%, HT-29: 44%) showed definitely higher anticancer effect than purified salt-Doenjang (AGS: 32%, HT-29: 32%). In addition, apoptosis were observed when the water extracts of the Doenjangs were treated into AGS. In particular, it was observed that more apoptosis occured in solar salt-Doenjang treats than purified salt-Doenjang treats. These results suggested that prolonging the fermentation with addition of solar-salt when making Doenjang increased its anticancer effect via cancer cell growth inhibition induced by apoptosis process.

• Culinary science and hospitality research
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• v.17 no.3
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• pp.191-203
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• 2011

As people's interest in functional foods has been rising, they began to be concerned about their salt consumption. In this respect, this research investigates the quality characteristics of bread added with various kinds of solar salt, and the stickiness, fermentation rates, pH levels, TPA, crumbScan and sensory evaluation of the dough were analyzed. For the stickiness of the dough, FSB had the highest stickiness. Also, NSB had the highest fermentation rate and fermentation persistence. TPA analysis showed that KSB had the lowest hardness and the highest springiness of all. According to crumbScan, KSB had the lowest crumb fineness, but there were no significant differences among the samples. Preference test showed that NSB got the best color, texture, flavor and taste. In overall acceptance, NSB scored the highest points, showing no significant difference with KSB.

• The Korean Journal of Food & Health Convergence
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• v.5 no.6
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• pp.5-9
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• 2019

Desalination requires large energy. This experiment deals to desalinate brackish water through solar panels. The discharge from desalination plants is almost entirely water, and .01 percent is salt. Desalination is a process that extracts minerals from saline water. Solar-powered desalination technologies can be used to treat non-traditional water sources to increase water supplies in rural, arid areas. Water scarceness is a rising dilemma for large regions of the world. Access to safe, fresh and pure clean drinking water is one of the most important and prime troubles in different parts of the world. Among many of water cleansing technologies solar desalination/distillation/purification is one of the most sustainable and striking method engaged to congregate the supply of clean and pure drinkable water in remote areas at a very sound cost. Six types of dripper having discharge 3 - 8 lh-1 were installed one by one and measured discharge and volume of clean water indicated that at 6 lh-1 untreated water discharge have maximum evaporation and volume of clean water was 19.2 lh-1 at same temperature and radiations. Now strategy was developed that when increased the temperature the intake discharge of untreated water must be increased and salt drained water two times more than treated water.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.2
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• pp.203-209
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• 2008

Recrystallization characteristics of salt after removing bittern and impurities from solar salt (SD) were investigated. To remove the bittern, the SD was treated at 30, 40 and $50^{\circ}C$ under 95% humidity. 86% of the bittern was removed when the SD was kept at $30^{\circ}C$ for three weeks. Total amount of impurity in SD was 6.94% (w/w) with organic impurity (5.58%) and inorganic impurity (1.36%). Most organic impurities (89%) were soluble. When the SD was roasted at $350^{\circ}C$ for 40 minutes, 90.14% of the soluble organic impurities were removed; however, the removable organic impurity was reduced, when the SD roasted for 50 minutes at $350^{\circ}C$. L* value decreased while a* and b* values increased when the SD was roasted until 40 minutes at $350^{\circ}C$. In contrast, L* value increased while a*, b* values decreased with SD roasted over 50 minutes at $350^{\circ}C$. The size of recrystallized pure salt was positively correlated to temperature and depth of salt solution, while the crystallization time was negatively correlated to temperature and salinity. Yield of recrystallized salt was negatively correlated to temperature. Overall acceptability tended to increase at low crystallization temperature and high salinity.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.21 no.8
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• pp.298-303
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• 2020

This study examined the washing conditions for high-quality solar salt. The salinity of the washing water was set to 5 % to prevent yield loss, and the temperatures of the washing water were 5, 10, 17.5, and 20 ℃. After washing the solar salt, the moisture content, salinity, insoluble matter, and sandy powder were measured from the solar salt. In addition, the color properties, L*[lightness], a*[redness], b*[yellowness], and yield were measured. The moisture content of the salt showed a tendency to increase when the temperature of the washing water was above 10 ℃, and the salinity and yield tended to decrease as the temperature of the washing water was high. The amount of insoluble matter decreased with decreasing temperature of the washing water. In the case of sandy powder, the highest value was 0.67 % at a washing water temperature of 5 ℃, and the value was 0.57 % under the other temperature conditions. Regarding the color properties, the b* [yellowness] of the color of the solar salt increased when the washing water temperature was high. This appeared to decrease the appearance quality. According to the above results, a washing water temperature above 10 ℃ was appropriate. The development of design factors of a high-quality solar salt production system is expected with experiments to define the drying conditions after the washing process.

• Food Science and Preservation
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• v.20 no.1
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• pp.37-44
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• 2013

To investigate the usability of the bitterns produced during salt manufacture, the characteristics of soybean curds coagulated with bitterns like solar salt bitterns (SSB), dehydrated salt bitterns (DSB), concentrated sea water (CSW) and bitterns produced during the storage of solar salt (BSS) were measured. The Mg contents of all the bitterns were the same, but the Na content of the BSS was 1.0-2.0 times as high as that of the other bitterns. The yield of the soybean curds did not differ with the addition of coagulants, except for the CSW. However, the soybean curds were acquired in large quantities by the DSB and CSW. The mg and Na contents of the soybean curds that were made with the bitterns were higher than those of $MgCl_2$. The heavy metals were below 3 ppm in the curds, especially those produced by the CSW, but Pb was not detected. Among the mechanical characteristics of the soybean curds, their adhesiveness was not affected by the coagulants, but the mechanical hardness of the curds produced by the DSB and CSW was lower. The sensory evaluation showed that the curds that were produced by the bitterns were more highly preferred than those produced by $MgCl_2$. In particular, the soybean curd that was made with the CSW was favored due to its soft texture. The results of this study, particularly the high yield of the curds that showed a soft texture, showed that the bitterns, especially the CSW, could be used safely and economically.

• Proceedings of the Korea Committee for Ocean Resources and Engineering Conference
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• 2004.05a
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• pp.183-189
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• 2004

Deep ocean water is located in the sea deeper than 200m. At such depth the solar light does not reach, photosynthesis is not performed and nutrition salt is not consumed. Therefore, campared with surface water, Deep Sea Water contains more nutrition salt, such as nitrogen and phosphor. Moreover, it has the good balance of minerals. This Research is primary attempt for apply deep sea water to food industry. New type of mineral salt manufacturing system was developed and high levels of Ca, K, Mg detected from the salt analysis.

• Korean Journal of Food Science and Technology
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• v.46 no.4
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• pp.456-464
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• 2014

Kimchi was prepared with three types of salt (4-year-aged solar salt, FS; 1-year-aged solar salt, OS; and purified salt, PS), using Leuconostoc citreum GJ7 as the starter culture. The prepared kimchi was fermented (up to 0.5-0.6% of acidity) and stored for 5 months at $-1^{\circ}C$. During the storage period, the acidity of FS kimchi increased gradually, whereas that of PS kimchi increased sharply. The yellowness (b) color value of PS kimchi (63.4) was higher than that of other kimchis with solar salts (55.6-60.3). Hardness of FS kimchi (1,912.6 gf) was greater than that of the other kimchis (1,554.4-1,650.2 gf) during the storage period. Moreover, sensory evaluation showed higher scores for FS kimchi than for other kimchis. These results suggest that FS is more suitable salt than PS for long-term storage of kimchi.

• Korean Journal of Food Science and Technology
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• v.46 no.1
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• pp.100-107
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• 2014

We evaluated preventive effects of Suaeda japonica (SJ) and Spergularia marina Griseb (SMG) on the insulin resistance in Otsuka Long-Evans Tokushima Fatty (OLETF) rats. The 10-week old OLETF rats were fed diets containing 3% (w/w) SJ and SMG for 18 weeks. Fasting blood glucose levels in SJ and SMG groups, measured using the oral glucose tolerance test, were lower than that of the control rats. The SMG group showed significantly lower levels of insulin, glycated hemoglobin, triglyceride, and total cholesterol than the control group. In addition, these levels were relatively lower in the SJ group than those in the control rats. The SJ and SMG groups had relatively lower protein levels of nuclear factor-kappa B (NF-${\kappa}B$) p65 in adipose tissue and serine phosphorylated insulin receptor substrate 1 (IRS-1) in skeletal muscle than the control group. These results suggest that SJ and SMG prevent insulin resistance and SMG in particular reduces blood triglyceride and total cholesterol levels.