• Korean Journal of Community Nutrition
• /
• v.17 no.1
• /
• pp.38-48
• /
• 2012

The purpose of this study was to compare regional differences in salty taste assessments, nutrition knowledge, dietary attitudes and dietary behaviors associated with high-salt diets in four national regions in Korea (Region 1: Seoul, Sokcho, Region 2: Buyeo, Jecheon, Gong Ju, Region 3: Daegu, Gyeongsan, Region 4: Jeon Ju). Subjects were 860 persons who participated in sodium reduction campaign. The result of the salty taste assessment by region was not significantly different. The nutrition knowledge score of subjects in Region 1 was the highest. Dietary attitude scores that showed preference for high-salt diets of Region 2 and Region 4 subjects were higher than those of Regions 1 and 3 subjects (p < 0.001). Dietary behavior scores were not significantly different among regions. The correlation between sodium intake and salty taste assessment was significant (p < 0.01). Older subjects who had high blood pressure levels and lower nutrition knowledge were more likely to have high sodium intakes. Even though the salty taste assessment and dietary behavior scores by region were not significantly different, the salty taste assessment scores had a significant negative correlation with nutrition knowledge and had a significant positive correlation with dietary attitude and dietary behavior in terms of preference for high-salt diets. Therefore, nationwide education regarding salt intake reduction and health and a campaign to encourage favorable attitudes and behavioral changes regarding consumption of a no-salt / low-salt diet is needed.

• Asian-Australasian Journal of Animal Sciences
• /
• v.25 no.2
• /
• pp.291-298
• /
• 2012

While attempting to develop low salt, low fat and high fibre chicken nuggets, the effect of partial (40%) common salt substitution and incorporation of chickpea hull flour (CHF) at three different levels viz., 5, 7.5 and 10% (Treatments) in pre-standardized low fat chicken nuggets (Control) were observed. Common salt replacement with salt substitute blend led to a significant decrease in pH, emulsion stability, moisture, ash, hardness, cohesiveness, gumminess and chewiness values while incorporation of CHF in low salt, low fat products resulted in decreased emulsion stability, cooking yield, moisture, protein, ash, color values, however dietary fibre and textural properties were increased (p<0.01). Lipid profile revealed a decrease in total cholesterol and glycolipid contents with the incorporation of CHF (p<0.01). All the sensory attributes except appearance and flavor, remained unaffected with salt replacement, while addition of CHF resulted in lower sensory scores (p<0.01). Among low salt, low fat chicken nuggets with CHF, incorporation CHF at 5% level was found optimum having sensory ratings close to very good. Thus most acceptable low salt, low fat and high fibre chicken nuggets could be developed by a salt replacement blend and addition of 5% CHF.

• Nuclear Engineering and Technology
• /
• v.49 no.8
• /
• pp.1727-1732
• /
• 2017

Pyroprocessing is an alternative method of reprocessing spent fuel, usually involving the dissolving spent fuel in a molten salt media. The National Nuclear Laboratory designed, built, and commissioned a molten salt dynamics rig to investigate the transfer characteristics of molten lithium chloride-potassium chloride eutectic salt. The efficacy and flow characteristics of a high-temperature centrifugal pump and argon gas lift were obtained for pumping the molten salt at temperatures up to $500^{\circ}C$. The rig design proved suitable on an industrial scale and transfer methods appropriate for use in future molten salt systems. Corrosion within the rig was managed, and melting techniques were optimized to reduce stresses on the rig. The results obtained improve the understanding of molten salt transport dynamics, materials, and engineering design issues and support the industrialization of molten salts pyroprocessing.

• Korean Journal of Agricultural Science
• /
• v.46 no.1
• /
• pp.173-182
• /
• 2019

To produce a high-quality Kimchi product, molten salt was used for the Kimchi. Changes in the physiochemical properties and functional compounds were analyzed during fermentation. The salinity of bay salt Kimchi was higher than that of the molten salt Kimchi. The fermentation speed of the lactic acid bacteria in the molten salt Kimchi was significantly faster. To evaluate the effects of the salts on the changes in the functional compounds during fermentation, the antioxidant activity, total phenolic compounds (TPC), flavonols, phenolic acids, and glucosinolates in Chinese cabbage were analyzed. In the first 9 days, antioxidants were decreased during this fermentation period and then, increased after that. TPC was slightly increased for all the conditions after 40 days fermentation. Kaempferol was a major flavonol but had a relatively larger decrease in the molten salt Kimchi than in the bay salt samples. Phenolic acid did not show any significant difference among the samples. The glucosinolate contents were significantly decreased in all the conditions of Kimchi during the fermentation period. Consequently, the molten salt greatly affected the fermentation speed of Kimchi and the total characteristics of the Kimchi lactic acid bacteria. Although the functional compounds of Chinese cabbage were decreased during the fermentation of Kimchi, this decrease did not profoundly deteriorate the food quality. Therefore, high-quality Kimchi with enhanced bioactivity will be available if appropriate Chinese cabbages that have enhanced functional compounds are used.

• Nuclear Engineering and Technology
• /
• v.56 no.3
• /
• pp.1091-1099
• /
• 2024

Fluoride-salt-cooled High-temperature Reactor (FHR) is a promising nuclear reactor technology. Among many challenges presented by the molten fluoride salts is the corrosion of salt-facing structural components. Higher moisture contents, in the FLiNaK (LiF-NaF-KF, 46.5-11.5-42 mol%) salt, aggravate intergranular corrosion and pitting for the given alloys. Therefore, several thermal dehydration tests of FLiNaK salt were performed with a batch size suitable for thermal-hydraulic experiments. Thermogravimetric Analysis (TGA) was performed for the three constituent fluoride salts individually. Preliminary thermal dehydration plans were then proposed for NaF and KF salts based on the TGA curves. However, the dehydration process may not be required for LiF since its low mass loss (<1.3 wt%). To evaluate the performance of these thermal dehydration plans, a batch-scale salt dehydration test facility was designed and constructed. The preliminary thermal dehydration plans were tested by varying the heating rates, target temperature, and holding time. The sample mass loss data showed that the high temperatures (>500 ℃) were necessary to remove a significant amount of moisture (>1 wt%) from NaF salt, while relatively low temperatures (around 300 ℃) with a long holding time (>10 h) were sufficient to remove most of the moisture from KF salt.

• Proceedings of the Korean Society of Crop Science Conference
• /
• 2017.06a
• /
• pp.175-175
• /
• 2017

To understand molecular mechanisms underlying adaptation of plant cells to saline stress and stress memory, we developed Arabidopsis callus suspension-cultured cells adapted to high salt. Adapted cells to high salt exhibited enhanced tolerance compared to control cells. Moreover, the salt tolerance of adapted cells was stably maintained even after the stress is relieved, indicating that the acquired salt tolerance of adapted cells was memorized. In order to characterize metabolic responses of plant cells during adaptation to high salt stress as well as stress memory, we compared metabolic profiles of salt-adapted and stress-memorized cells with control cells by using NMR spectroscopy. A principle component analysis showed clear metabolic discrimination among control, salt-adapted and stress-memorized cells. Compared with control cells, metabolites related to shikimate metabolism such as tyrosine, and flavonol glycosides, which are related to protective mechanism of plant against stresses were largely up-regulated in adapted cell lines. Moreover, coniferin, a precursor of lignin, was more abundant in salt-adapted cells than control cells. Cell morphology analysis using transmission electron microscopy indicated that cell wall thickness of salt-adapted cells was significantly induced compared to control cells. Consistently, salt adapted cells contained more lignin in their cell walls compared to control cells. The results provide new insight into mechanisms of plant adaptation to saline stress as well as stress memory in metabolic level.

• Journal of the Korea Institute of Information and Communication Engineering
• /
• v.20 no.2
• /
• pp.394-400
• /
• 2016

Currently, with the rapid development of the digital age, multimedia-related image devices become popular. However image deterioration is generated by multiple causes during the transmission process, with typical example of salt and pepper noise. When the noise of high density is added, existing methods are deteriorated in the characteristics of removal noise. After judging the noise condition to remove the salt and pepper noise, if the center pixel is the non-noise pixel, it is replaced with the original pixel. On the other hand, if it is the noise pixel, algorithm is suggested by the study, where the histogram of the corrupted image and the median filters are used. And for objective judgment, the proposed algorithm was compared with existing methods and PSNR(peak signal to noise ratio) was used as judgment standard. As the result of the simulation, The proposed algorithm shows a high PSNR of 32.57[dB] for Lena images that had been damaged of a high density salt and pepper noise(P=60%), Compared to the existing CWMF, A-TMF and AWMF there were improvements by 21.67[dB], 18.07[dB], and 20.13[dB], respectively.

• Food Science and Preservation
• /
• v.18 no.3
• /
• pp.335-340
• /
• 2011

Three kinds of salt-fermented Mytilus Edulis were produced: a Mytilus edulis seasoning sauce salt-fermented with Lactobacillus Plantarum CHO55, a Mytilus edulis seasoning sauce salt-fermented with Lactobacillus Plantarum CHO55 with teriyaki sauce added; and a A1ytilus edulis seasoning sauce salt-fermented with Lactobacillus Plantarum CHO55 with plum added. The salt-fermented Mytilus edulis with teriyaki sauce was high in crude protein (11.44%), and the plum seasoning sauce was more or less high in crude fat. Among the amino acids of the ingredients, glutamic acid was the most abundant in all the samples. The sauce with the highest total amino acid content of 9,169.48 mg per 100 g was the salt-fermented Mytilus edulis that was fermented with Lactobacillus Plantarum CHO55. Among the major fatty acids, C16:0 (palmitic acid), which is the main constituent of saturated fatty acid, was the most abundant; and the salt-fermented Mytilus edulis seasoning sauce that was fermented with Lactobacillus Plantarum CHO55 with plum added had a slight high amount of C18:2 (linoleic acid). The sensory evaluation showed the following sauces receiving the highest scores in all the measurement items, in this order, though the difference in their scores was not statistically significant: the salt-fermented seasoning sauce with plum added and the salt-fermented seasoning sauce with teriyaki sauce added.

• Proceedings of the Korean Radioactive Waste Society Conference
• /
• 2017.05a
• /
• pp.83-83
• /
• 2017

Electrorefining is a key step in pyroprocessing. The electrorefining process is generally composed of two recovery steps - the deposit of uranium onto a solid cathode and the recovery of the remaining uranium and TRU elements simultaneously by a liquid cadmium cathode. The solid cathode processing is necessary to separate the salt from the cathode since the uranium deposit in a solid cathode contains electrolyte salt. Distillation process was employed for the cathode processing. It is very important to increase the throughput of the salt separation system due to the high uranium content of spent nuclear fuel and high salt fraction of uranium dendrites. In this study, a mesh-covered crucible was investigated for the sat distillation of electrorefiner uranium deposits. A liquid salt separation step and a vacuum distillation step were combined for salt separation. The adhered salt in uranium deposits was efficiently removed in the mesh-covered crucible. The salt distiller was operated simply since repeated cooling - heating step was not necessary for the change of the crucible. The operation time could be reduced by the use of the mesh-covered crucible and the combined operation of the two steps. A method to preserve a vacuum level was proposed by double O-rings during the operation of the distiller with the mesh-covered crucible. After the salt distillation, the salt content was measured and was below 0.1wt% after the salt distillation. The residual salt after the salt distillation can be removed further during melting of uranium metal.

• Journal of the Korean Society of Food Culture
• /
• v.17 no.1
• /
• pp.70-77
• /
• 2002

Jangachi(salted and fermented vegetable) has been made by Korean traditionally using several kinds of vegetables, which is a good source of variety of nutrients and vitamins. There are many methods for making Jangachi. Generally soy sauce Jangachi is made through two steps. First, as a pretreatment, vegetables are soaked in salt water. Second, soaked vegetables are fermented in various ingredients like soy sauce, sugar, garlic, ginger and so on. This study was performed to observe changes in contents of chemical components and sensory evaluation of pretreated perilla leaf. Perilla leaf was soaked in water with different levels of salt concentration(2, 5 and 8 %) and soaking time(1, 3 and 5 days). The optimal level of salt and soaking time was determined with the results of sensory evaluation by response surface methodology and analysis of composition. The moisture contents decreased as the levels of salt and soaking time increased. The moisture content of untreated sample was 87.5 % and when soaked for 5 days in the water of 8 % salt concentration, it became 78.27 %. pH of Perilla leaf was high in high levels of salt concentration and short soaking time. Total acidity was so opposite to pH that was low in high levels of salt concentration and short soaking time. In the water of 8 % salt concentration, total acidity was 0.14 % when soaked for 1 day, 0.20 % for 3 days and 0.30 % for 5 days. Salt contents became greater as the soaking time increased. As the results of puncture test, soaked Perilla leaf's toughness increased as the levels of salt increased and soaking time decreased. Among the sensory attributes, greenness increased as the levels of salt concentration increased when soaked for more than 3 days. Saltiness and bitterness became greater as the levels of salt concentration increased. Perilla flavor decreased with the short soaking time. Off-flavor increased with the increased levels of soaking time and decreased salt concentration when soaked for more than 3 days. Toughness decreased as the levels of soaking time increased. Crispness increased with the increased levels of salt concentration. The condition of pretreated Perilla was optimum when it soaked for 42 hours in 4 % salt concentration.