• Proceedings of the KSME Conference
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• 2001.11a
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• pp.361-366
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• 2001

The purpose of installation of the brine heating system for LNG storage tank is the prevention of ground freezing. If the ground of LNG tank areas is frozen, it is caused by safety problems. The design of brine heating system for LNG storage tank which is constructing in our country is not well considered about domestic weather conditions and economical efficiency. Therefore, this paper reports on the study of the optimized temperature of inside pipes and cooling process through the transient analysis by using the existing brine heating system.

• Applied Biological Chemistry
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• v.39 no.3
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• pp.222-226
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• 1996

Lipoxygenase, peroxidase and catalase activities were determined in tissues and brines of refrigerated dill pickling cucumbers in response to pickling process, storage and $H_2O_2$. Lipoxygenase was almost inactivated within 1 day exposure to dill pickling brine, and then gradually declined during storage. In contrast, peroxidase activity in cucumber tissue decreased steadily for 4 days after exposure to dill pickling brine. Catalase was present in fresh cucumber tissues, but only slight activity was observed after submerging cucumbers in pickling brine. Lipoxygenase, peroxidase and catalase activities were rapidly inactivated in cucumbers exposed to brine containing $H_2O_2$.

• Journal of the Korean Society of Food Culture
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• v.9 no.1
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• pp.87-93
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• 1994

This study was conducted to present a method that determine the optimum conditions for the preparation of chinese whole cabbage kimchi. After Sensory and chemical characteristics of kimchi with various salt concentration in brine, brining time and storage period at equal saltiness were measured, the optimum conditions for the preparation of chinese whole cabbage kimchi were determined with the use of the response surface methodology. The results are summarized as follows; 1. The more salt concentration in brine, the longer brining time and storage period, resulted in the lower pH and the higher titratable acidity of kimchis. As the salt concentration in brine and brining time increased, kimchi reaches at optimum titratable acidity of it within a shorter time. 2. As the salt concentration in brine and brining time increased, content of succinic acid decreased but that of lactic, acetic, and propionic acid increased. Amount of citric, malic and succinic acid decreased but that of lactic, acetic acid increased, with storage day. 3. Sensory data showed that firmness and green cabbage flavor of kimchi decreased while toughness, carbonic mouthfeel, sourness and staled flavor increased with increased salt concentration in brine, brining time and storage day. As the storage period increased, crispness of kimchi decreased. 4. The optimum conditions for the preparation of chinese whole cabbage kimchi were as follows: Optimum salt concentration in brine, brining time, and storage period were 19.5%, 3 hours and 45 minutes, and 12 hours.

• Korean Journal of Air-Conditioning and Refrigeration Engineering
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• v.6 no.4
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• pp.354-364
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• 1994

Experiments have carried out to investigate the effects of parameters, such as mass ratio of R141b-to-water, stirrer speed, brine inlet temperature, brine flowrate, and additives, on the performance of the cool storage system using R141b clathrate. The cool storage system in this experiment was composed of storage tank, refrigerator, and heater. The results show that the mass ratio of R141b-to-water, 1 : 3~1 : 3.5 gives the best performance and the stirring speed has optimum point as 600rpm. At this speed impeller Reynolds number is $1.01{\times}10^5$. The lower the inlet brine temperature and the highter the brine flowrate, the better performance. The addition of metal powder turned out to reduce the degree of supercooling. The supercooling reduction was proportional to the amount of the metal power. However when metal powder was added more than 0.1 wt%, there was no additional supercooling reduction. The surfactants shortened the time consumed for cool storage to the half of no surfactant added case.

• Journal of Animal Science and Technology
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• v.62 no.3
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• pp.396-408
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• 2020

This study investigated the quality properties of enhanced beef, manufactured by injecting the beef with a brine containing winter mushroom juice powder (WMJP). The enhanced beef was manufactured by injecting the eye of round with brine (15% by green weight). Four treatments consisted of control (no injection of brine) and three enhanced beef, EBS (brine containing 5 g sodium chloride per kg beef), EBW 0.2 (brine containing 5 g sodium chloride and 2 g WMJP per kg beef), and EBW 0.5 (brine containing 5 g sodium chloride and 5 g WMJP per kg beef), were tested. The effect of enhancement or WMJP on the quality properties of beef was evaluated during storage at 4℃ for 1, 5, and 10 days. Total aerobic bacteria counts between the control and the enhanced beef, and among EBS, EBW 0.2, and EBW 0.5 were not significantly different after any storage period (p > 0.05). The pH of beef was not different between the control and the enhanced beef, and among enhanced beef at 1 and 5 days of storage (p > 0.05). However, it was higher in the enhanced beef than control, and EBW 0.2 and EBW 0.5 had higher pH than EBS after 10 days of storage (p < 0.05). The enhanced beef showed a high total loss at all storage days (p < 0.05). There were no differences in total loss among enhanced beef after any storage period (p > 0.05). The enhanced beef had no consistent differences in L*, a*, and b* values with control during storage, however, EBW 0.5 showed high color stability. The hardness of the enhanced beef was significantly lower than that of the control after 10 days of storage, although the values were lower at all storage stages. EBS 0.5 had the lowest thiobarbituric acid reactive substance (TBARS) value among cooked beef of all treatments at all storage days. The enhanced beef received higher scores in all sensory properties than control, and no negative effect of WMJP was found in the sensory quality of the enhanced beef. The use of winter mushroom juice can result in quality improvement in enhanced beef.

• The Korean Journal of Food And Nutrition
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• v.11 no.4
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• pp.444-451
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• 1998

The changes of amine, nitrate and nitrite nitrogen in yellow corvenia were studied during its processing and storage in order to clarify the precursors of N-nitrosamine(NA) formation in the salted and dried yellow corvenia(Gulbi), prepared y using the different salting method like dry and brine salting by pure and curde salt. As a result, during the processing and storage of Gulbi, DMA and TMA contents were significantly increased in the yellow corvenia. And after 40 days storage the increase rate showed 25.7∼45.7, 3.3∼5.6 times higher than those of 0.3, 2.4mg/kg, respectively, while nitrite contents, during its processing and storage, were scarcely changed in the salted and dried yellow corvenia. During the processing and storage, of Gulbi, DMA and TMA contents were less produced in brine salted and dried yellow corvenia using crude salt than in sample prepared using were scarcely changed in the salted and dried yellow corvenia. During the processing and storage of Gulbi, DMA and TMA contents were less produced in brine salted and dried yellow corvenia using crude salt than in sample prepared using pure salt, while the former were more effective than the latter in inhibiting the production of nitrate and nitrite. Therefore, it was revealed that reduction of NA precursors such as DMA, TMA, nitrate and nitrite were more effective in preparing with the brine salting method than with the dry salting method.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.4
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• pp.526-530
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• 2003

Changes of physicochemical properties of brined cucumber were investigated in the samples mixed cucumber and water at 1 : 1.2 ratio in various salt concentrations from 15 to 30%. As salt concentrations in brine solutions were increased, cucumber was getting constricted and decreased in the size of diameter. Salt concentrations of brined cucumber were reached an equilibrium after 30 days of brine storage. When cucumber was preserved at 30% salt concentration, pH was gradually decreased until 60 days of brine storage. When cucumber was preserved in 15% salt solution, the yellowness on the surface of cucumber peels was the most intense among the groups. Among the groups preserved by more than 20% of salt, no difference was observed in intensity of yellowness after 30 days of brine storage. The absorbances of isopropyl alcohol extracts at 410, 505, 607, and 665 nm were different from those of raw cucumbers. Regardless of salt concentration, the hardness of cucumber was increased as preservation was prolonged except the group preserved in 15% salt solution.

• Solar Energy
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• v.7 no.2
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• pp.22-29
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• 1987

This paper dealed with thickness variation of bottom heat sotrage zone due to salinity and flow rate of extration hot brine in small test solar pond (0.5m wide, 0.5m high, 1.0m long). Testing apparatus and situation were follows: 7.1 cm of height of suction diffuser and 1.8cm of height of discharge diffuser above the test pond respectively, 0.3cm of slot size of suction diffuser, 1.0cm of slot size of discharge diffuser, 47cm of length of the slot; heating of hot water ($75^{\circ}C$) through separated hot water tank, discharge of the brine into storage zone through discharge diffuser, the extration of the brine through suction diffuser, circulation of the extracted brine through a heat exchanger (cooler). Following results were obtained through the experiments. 1. In small test solar pond, the typical three zone which showed up in real solar pond were established. 2. Richardson Number was used more effectively to confirm hydrodynamic stability of the stratified flow. 3. The thickness of non convective layer had a great effect on the heat storage of the bottom convective layer, then the temperature of bottom convective layer had a relation to that of upper convective layer. 4. Optimum operating condition in the test pond was on 10%-15% of salt concentration and $0.05m^3/hr$ of flow rate of extraction hot brine. 5. Following thickness of 3 zones were available to obtain under optimum operation condition: o bottom storage zone: $30%{\pm}10%$ of total pond depth o non-convective zone: $40%{\pm}10%$ of total pond depth o Upper surface zone: $20%{\pm}10%$ of total pond depth.

• Journal of the East Asian Society of Dietary Life
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• v.25 no.1
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• pp.131-138
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• 2015

In this study, cucumber Jangachi using Sake cake was prepared and its quality characteristics verified. After preparing various cucumber Jangachi with different salt concentrations, physicochemical characteristics, hardness and sensory evaluation were investigated. Five samples (0%, 3%, 6%, 9% and 12% brine) were used and designated as treatment plots (CJ0, CJ3, CJ6, CJ9 and CJ12, respectively). Higher concentration of brine was associated with reduced pH of cucumber Jangachi and higher total acidity. Salinity decreased significantly as storage period increased. On day 0, it shows similarity to the concentration of brine, whereas it was reduced after day 28. The soluble solid content increased significantly as the storage period increased and decreased slightly after 21 days. Regarding concentration of brine, a higher concentration shows a tendency to increase but the gaps are insignificant. Reducing sugar content increased significantly as the storage period increased. The hardness increased in all treatment plots up to the 14th day, decreased until day 21, and increased thereafter. Following the sensory evaluation, saltiness was not detected in the plots, and CJ6 showed the highest texture score ($4.46{\pm}1.41$). For overall acceptability, CJ6 showed the highest score ($4.33{\pm}1.13$). According to the above results, salinity content of cucumber Jangachi using Sake cake decrease to 0.69~1.52% in 0%, 3%, 6%, 9%, and 12% brine by the 28th day. Despite decreasing salinity, texture and overall acceptability scores were higher than the above results. Thus, we conclude that it is possible to produce low salt cucumber Jangachi of high quality using Sake cake instead of high salt one.

• Journal of agriculture & life science
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• v.45 no.3
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• pp.81-88
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• 2011

In this study, we investigated effect of washing with brine on quality characteristics of strawberries during storage at 4 or $20^{\circ}C$. The strawberry samples were prepared with brine-washing (BW), brine-washing and removing moisture on surface (BWR), or without brine-washing and removing moisture (control). The samples were tested for total aerobic bacteria, pH, color, firmness. BWR affected the microbial change, resulting in retarding the growth of total aerobic bacteria, compared with the control and BW. The initial microbial and exponential growth phase of BWR at $4^{\circ}C$ was not detected. For pH, there wasn't dramatical change on BWR at $4^{\circ}C$ and $20^{\circ}C$. In addition, there was dramatically in decreased on control and BW. A-value was increased over storage time on control and BWR except BW. For firmness, there wasn't dramatical change on all sample when stored at $4^{\circ}C$. The results suggest that storage of strawberry stored after washing and moisture removal from the surface should be applied to maintain quality and shelf-life during storage of strawberries.