• 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 Fisheries and Aquatic Sciences
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• v.45 no.2
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• pp.167-172
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• 2012

Minerals from marine materials such as deep ocean water and Dead Sea water have been used since ancient times. We made a mask pack sheet including deep ocean water and salt from the Dead Sea and evaluated the function of the mask pack sheet through animal study. Three full-thickness skin defects were made on the backs of Sprague-Dawley rats. The wounds were left untreated in group Con, and mask pack sheets including deep ocean water or deep ocean water and Dead Sea water were used as treatment for 20 min on the skin of animals in groups DP and DDP, respectively. We analyzed the gross, histological and biochemical findings. Groups DDP and DP showed decreases in wound size, as compared to group Con at 7 days after wound infliction. The histological findings revealed that wound healing had progressed further in groups DP and DDP than in group Con, with more rapid collagen deposition and regression of neutrophils. Also, the expression of vascular endothelial growth factor and transforming growth factor ${\beta}1$ were increased in groups DDP and DP compared with those in group Con at 3 days after wound infliction. Mask sheet packs including deep ocean water and Dead Sea salt affected wound healing by reducing the inflammatory phase and stimulated wound contracture by facilitating the deposition of collagen.

• Journal of Ocean Engineering and Technology
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• v.21 no.4
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• pp.61-65
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• 2007

In this research, we have developed a manufacturing process for seawater salt by horizontal spray drying technique using the deep ocean water and seaweed(sea tangle). Deep ocean water, strong acidic electrolyzed water and strong alkaline electrolyzed water were used as extraction solvent of seaweed. Sodium content in seaweed extract solution by strong alkaline electrolyzed water was 1.63(mg/g), which was 3.5 times lower than of seaweed extract by strong acidic electrolyzed water. Major mineral content(Na, K, Ca) in seawater salt by deep ocean water were higher than strong acidic electrolyzed water and strong alkaline electrolyzed water. On the contrary, Mg contents in seawater salt by deep ocean water were lower than strong acidic electrolyzed water and strong alkaline electrolyzed water. Based on the results of seawater salt production using seaweed, it is possible to make law-salt efficiently.

• The Korean Journal of Food And Nutrition
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• v.29 no.2
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• pp.237-245
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• 2016

In this study, the physicochemical and sensory characteristics of low-salt Myungran jeotkal (Alaskan pollock roe) were evaluated after fermentation at $4^{\circ}C$ and $20^{\circ}C$ with or without the addition of deep sea water, salt from deep sea water, and vegetable-origin lactic acid bacteria (Lactobacillus fermentum JS, LBF). When fermented at $20^{\circ}C$, the addition of LBF to Myungran jeotkal resulted in a slow increase in lactic acid content, followed by an abrupt increase after five days of fermentation. However, when fermented at $4^{\circ}C$, the lactic acid content did not change significantly. Further, when Myungran jeotkal fermented at $4^{\circ}C$, the pH decreased as lactic acid production increased. The salinity of Myungran jeotkal fermented at $4^{\circ}C$ and $20^{\circ}C$ was 7% and was not affected by fermentation period. When fermented at $20^{\circ}C$, volatile basic nitrogen and amino nitrogen contents increased with increasing duration of fermentation. Further, volatile acid content decreased, however, the content of amino nitrogen increased after 11 days of fermentation with LBF and no salt effects were observed. When fermented at $20^{\circ}C$ for 13 days, preference (sensory evaluation) was the highest in all experimental groups after 9 days of fermentation, and then decreased as the fermentation period increased. The free amino acid content was highest (1,648.8 mg/100 g) in Myungran jeotkal when sun-dried salt and LBF were added, 2.3 times higher than in the control.

• Proceedings of the Korea Committee for Ocean Resources and Engineering Conference
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• 2003.10a
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• pp.24-29
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• 2003

Deep sea water has cold temperature, abundant nutrients and minerals, and good water quality that is pathogen-free and stable. Compared with surface water, deep sea water contains more nutrition salt, such as nitrogen and phosphor. Moreover, if has the good balance of minerals. Because of the ability of the spray drying process to produce a free-flowing power considering of spherical particles with a well-defined size distribution and the rapid drying times for heat-sensitive material, spray drying is attractive for a wide range of applications spray drying is a unique unit operation in which powders are produced from a liquid feed in a single processing step. Key component of the process are atomizer, spray chamber. Design of spray chamber should be based on the atomizer type, the production rate, and the particle size required. Because of the complex processes taking place during spray drying, traditional design method are based on pilot-plant tests and empirical scale-up rules. Modern technique such as CFD have a role to play in design and troubleshooting.

• Food Science and Preservation
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• v.15 no.2
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• pp.214-218
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• 2008

In order to improve the quality of kochujang, sea tangle was added to deep sea water kochujang and their effects on component analysis and sensory evaluation were investigated for 90 days of fermentation. Crude protein, crude lipid and carbohydrate of deep sea water kochujang was higher than general kochujang. The content of potassium among the mineral in deep sea water kochujang was also presented higher than the general kochujang. Total amino acid contents were 16,608.8 ng/mg in deep sea water kochujang and 14,943.2 ng/mg in general kochujang. Content of oleic acid had the highest value at deep sea water kochujang. Sensory evaluation of showed that deep sea water kochujang were more aceeptable than general kochujang in the taste and overall acceptability.

• Journal of Food Hygiene and Safety
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• v.33 no.6
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• pp.460-465
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• 2018

Deep sea water is deeper than 200 m in depth and maintains cool temperatures. It is clean seawater not contaminated by E. coli and other general bacteria. Because deep sea water is a recyclable resource with high industrial value, activities for commercial use are vigorously developing. We investigated safety, quality characteristics, and mineral contents of prototype products using deep sea water as a substitute for a curing agent and compared it with existing commercially processed products. This study examined the potential of deep sea water as an alternative to curing agent solution. As a result, safety and quality characteristics of processed meat products with deep sea water were not different from commercially processed meat products, but mineral contents were higher in processed meat products with deep sea water. Deep sea water could be widely used as purity salt and purity minerals that can replace chemical substances such as chemical salts. A new, active food market using deep sea water will emerge in the near future.

• Food Science and Preservation
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• v.10 no.2
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• pp.182-186
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• 2003

This study was carried out to observe the property changes of radishes salted with different salt (deep sea water and sun-dried salt). Shrinkage rate, salinity and texture were measured. The shrinkage rate values of radishes salted with deep seawater salt solution were higher than those salted with sun-dried salt in 8 hr after salting. The salinity of radishes salted with deep seawater salt solution was also higher than those salted with sun-dried salt. The jelly strength decreased during salting period and 5％ salting radish were lower than 3％ ones. The softness and hardness of radishes salted with deep seawater salt were higher than those salted with sun-dired salt as well.

• Food Science and Preservation
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• v.21 no.5
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• pp.676-687
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• 2014

This study investigated the quality changes in cabbage brined with deep sea water salt and in a commercial brined cabbage product. The subject cabbages were separated into two groups: those manufactured in the Lab (ML) and the commercial brined cabbage product (CP). Each group had three brining treatments: with sun-dried salt (S, CS), refined salt (R, CR), and deep sea water salt (D, CD). The salinity level of the ML group was 2.1~2.3%, higher than that of the CP group (1.1~1.5%). The total plate count (TPC) was detected as 5.0 log CFU/g with the S, R, and D treatments at Day 7, but the growth rate of the TPC with the CS, CR, and CD treatments was faster than that with the S, R, and D treatments (6.9~7.7 log CFU/g). A lactic acid bacteria (LAB) level of 5.0~6.6 log CFU/g was also detected in the S, R, and D samples, but only 7.0~7.6 log CFU/g was detected in the CP groups at Day 14. The instrumental hardness levels of the cabbage brined with the deep sea water salts (D and CD) were 3,971 g and 3,932.4 g, respectively, which were significantly higher than those of the samples that were salted with sun-dried salt and refined salt (p<0.05). As for the sensory attributes, S, D, and CD maintained their marketability scores until the end of the storage period for all the properties. CD presented the highest total free amino acid (478.9 mg%), glutamic acid (107.0 mg%), citric acid (428 mg%), and sodium (189 ppm) contents.

• Proceedings of the Korea Committee for Ocean Resources and Engineering Conference
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• 2003.10a
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• pp.333-335
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• 2003

Deep Ocean Water is formed within restricted area including polar sea (high latitude) by cooling of surface seawater and globally circulated in the state of insolation with surface seawater. Although not as obvious as estuaries mixing, Brine groundwater is mixture of recirculated seawater and groundwater. Seawater having high osmotic pressure infiltrate into unconfined aquifer where is connected to the sea. The ions dissolved in seawater are present in constant proportions to each other and to the total salt content of seawater. However deviation in ion proportions have been observed in some brine groundwater. Some causes of these exception to the Rule of constant proportions are due to many chemical reactions between periphery soil and groundwater. While Deep Ocean Water (DOW) have a large quantity of functional trace metals and biological affinity relative to brine groundwater, DOW have relatively small amount of harmful bacteria and artificial pollutants.