• Journal of Institute of Control, Robotics and Systems
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• v.19 no.10
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• pp.891-895
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• 2013

This paper proposes the development of a new method for online analysis which measured acid concentration in a pickling line. Pickling is the most important step to remove surface scale layers and is strongly depending on the exactly controlled pickling liquor composition. Today, there is no feasible system available for the online control of pickling lines. Within this paper, new methods for online analysis of pickling liquors have been tested and implemented into an overall pickling process control tool. This method measured simultaneously the hydrochloric acid and iron ion concentration in a solution of hydrochloric acid by measuring the ultrasonic speed, the solution temperature, and the electrical conductivity. Experimental results showed excellent precision and the measurement error was ${\pm}2g/l$ compared with the neutralization titration measurement.

• The Korean Journal of Food And Nutrition
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• v.12 no.1
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• pp.55-62
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• 1999

Changes in the alliinase activity during the aging of pickled garlic samples prepared by the several methods were investigated. The activity of alliinase in raw garlic was 8,37 units/mg protein. The ac-tivity in the garlic pickled with swoy sauce was reduced to 4.57 units/mg with 52% remaining by 1st week of pickling and to 1.05 units/mg protein with 12% remaining by 2nd week of pickling. The ac-tivity of alliinase in the garlic pickled with vinegar was 2.79 units/mg protein with 32% remaining by 1st week of pickling and was 0.26 units/mg protein only with 3% remaining by 2nd week of pickling. The activity of alliinase in the garlic pickled with 10% salt solution was 5.06 units/mg protein with 58% remaining by 1st week of pickling. After one week pickling the juice of pickled garlic was removed. Then garlics were pickled again with vinegar. The allinase acting in was reduced to 0.85 units/mg pro-tein with 10% remaining by 2nd week of pickling. The activity of alliinase in the garlic pickled with vin-egar was 2.79 units/mg protein with 32% remaining by 1st week of pickling. The juice of pickled garlic was removed after one week. Then the galics were again pickled with saysauce. The allinase activity in the garlic the garlic pickled again with soy sauce was reduced to 0.43 units/mg protein with 5% remain-ing by 2 week of pickling.

• Resources Recycling
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• v.26 no.5
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• pp.97-104
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• 2017

Nuclear fuel cladding tubes are manufactured through pilgering and the annealing process. In order to remove the oxidized layer and impurities on the surface of the tube, a pickling process is required. Zirconium (Zr) is dissolved in a HF and $HNO_3$ acid mixture during the process and the pickling waste acid, including the dissolved Zr, is completely discarded after neutralization. This study observes the effects of the residual impurities (Ba) in the pickling solution regenerated from the $BaF_2$ precipitation process on the waste pickling solution. In addition, the concentration of Ba and Zr for the actual nuclear fuel cladding tube process was optimized. The regenerated pickling solution was tested through a pilot plant pickling process device that simulates the commercial pickling process of nuclear fuel cladding tubes, and the pickling efficiency was analyzed through AFM analysis of the roughness of the cladding tube surface.

• Corrosion Science and Technology
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• v.2 no.5
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• pp.233-237
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• 2003

Pickling inhibitors can be used to form an adsorbed layer on the metal surface to hinder the discharge of H^+$ and dissolution of metal ions. Nitrogen-containing inhibitors were selected as corrosion inhibitors for mild steel (MS) in pickling acid process. In this study, the addition of inhibitor, the pickling temperatures and the pickling times were the parameters to investigate the effects on the inhibition efficiency (IE) for MS by using weight loss measurement. Preliminary results show that the IE increased with the increase in pickling time from 10 minutes to 60 minutes, and the IE also increased with the increase in temperature at room temperature and $40^{\circ}C$. At the higher temperature. the IE values are higher and almost independent with the pickling time. Furthermore, the potentiodynamic polarization, open circuit corrosion potential-time and corrosion current-time studies show that nitorgen-containing inhibitor behaves predominantly as cathodic polarization. The roughness test and SEM investigation are also studied in this paper.

• Journal of the Korean institute of surface engineering
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• v.32 no.1
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• pp.31-42
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• 1999

The effect was investigated that aluminium in the zinc bath has on the coating adhesion of Hot-rolled Galvanized Iron(HGI) manufactured without pickling process. It is thought that the coating adhesion of HGI manufactured without pickling process is good due to the fact that increasing aluminium content in the zinc bath makes zinc and aluminium diffuse to the cracks or pores in the scale formed through the reduction heat treatment, and Fe-Zn-Al compound with good ductility is formed in the scale layer and plays a role of anchor between zinc coating and substrate. It is possible that HGI with the good coating adhesion was produced without pickling treatment in the zinc bath with more that 3wt% of Al content even at the $550^{\circ}C$ of conventional reduction heating temperature. In creasing the temperature of heating section and aluminium content in the zinc bath prevents the Zn-Fe alloy. The corrosion resistance of HGI manufactured without pickling process is excellent because of the mixed reaction of zinc sacrifice and aluminium passivity film.

• Clean Technology
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• v.11 no.1
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• pp.21-28
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• 2005

Nitric acid free pickling solution was applied to solve the severe environmental problems attributed to nitric acid during pickling process of stainless steel product. In points of pickling capability and erosion of stainless steel base metal, a solution contains I% of hydrochloric acid and 2% of hydrofluoric acid and hydrogen peroxide was revealed as the best alternative to conventional mixed acid of nitric acid and hydrofluoric acid. To keep the pickling capability, it was necessary to maintain the concentration ratio of hydrogen peroxide to hydrochloric acid above 0.5.

• Korean Journal of Materials Research
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• v.29 no.8
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• pp.483-490
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• 2019

Currently, the Korean nuclear industry uses ZIRLO as material for nuclear fuel cladding(zirconium alloy). KEPCO Nuclear Fuel is in the process of developing a HANA alloy to enable domestic production of cladding. Cladding manufacture involves multistage heat treatments and pickling processes, the latter of which is vital for the removal of defects and impurities on the cladding surface. SMUT that forms on the cladding surface during such pickling process is a source of surface defects during heat treatment and post-treatment processes if not removed. This study analyzes ZIRLO, HANA-4, and HANA-6 alloy claddings to extensively study the SEM/EDS, XRD, and particle size characteristics of SMUT, which are second phase particles that are formed on the cladding surface during pickling processes. Using the analysis results, this study observes SMUT formation characteristics according to Nb concentration in Zr alloys during the washing process following the pickling process. In addition, this study observes SMUT removal characteristics on cladding surfaces according to concentrations of nitric acid and hydrofluoric acid in the acid solution.

• Journal of the Korean Society of Food Culture
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• v.36 no.3
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• pp.265-273
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• 2021

The Chinese Sigyeong records the foods of the Primitive Pickling Period, pickling being a universal vegetable storage method, but does not indicate the origin of the pickled vegetables or the location of the source of transmission. Kimchi mainly used salt and sauce-based soaking materials at the beginning of the Fermented Pickling Period (beginning in the 1st to 3rd centuries A.D.), and it differed from the Chinese method, which used alcohol and vinegar. In the Umami-Flavored Pickling Period (beginning in the 14th and 15th centuries A.D.), jeotgal, fermented seafoods, were added, and pickles with a completely new identity were created, one different from any other pickles in the world. Lastly, entering the Complex Fermentation and Pickling Period (beginning in the 17th and 18th centuries), the technical process evolved using a separate special seasoning containing red pepper as the secondary immersion source after pickling in brine, the primary immersion source. As a result of this, kimchi was transformed into a food with a unique form and taste not found anywhere else. The unique characteristic of kimchi is that the composition of original materials, a combination of salted marine life and vegetable ingredients, is its core identity, and there is a methodological difference in that it is completed through a second process called saesaengchae (生菜)-chimchae (沈菜).

• Korean journal of applied entomology
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• v.7
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• pp.69-75
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• 1969

These studies aimed to investigating the pathogenicity of Fusarium isolates from the wilted cucur bitaceous plants and the pathogenicity of 24 isolates to cucumber, oriental cantaloup, oriental pickling melon, sponge gourd. muskmelon and watermelon were as follows. 1) The isolates from wilted watermelon and melon severely and one of the isolates was slightly pathogenicon oriental pickling melon or oriental cantaloup. 2) The isolates from wilted cucumber were four types. some of the isolates were severely pathogenic on cucumber and infected oriental cantaloup. oriental pickling melon and melon. Some of the isolates were not pathogenic or slightly pathogenic on cucumber. but these were severely pathogenic on oriental pickling melon. One of the isolates was severely pathogenic on oriental cantaloup oriental pickling melon and melon, but no pathogenic on cucumber and one of the isolates was also severely pathogenic on oriental cantaloup. oriental pickling melon and melon and moderatly pathogenic' on water melon. 3) The isolates from wilted oriental cantaloup were four types some of the isolates infected oriental cantaloup, oriental pickling melon and melon severely and some of the isolates were pathogenic on oriental cantaloup. oriental pickling melon. melon and watermelon. One of the isolates, was slightly pathogenic on oriental pickling melon and melon but one of the isolates was highly pathogenic on melon and infected watermelon slightly. 4) Wilt Fusarium of the cucurbitaceous plants could divide into the group of wilt Fusarium of watermelon, cucumber and muskmelon according to the pathogenicity but it will have to rearrange to one form species from several form species of wilt Fusarium of the cucurbitaceous plants and ought to divide to races according to pathogenicity on severely fixed differential varieties which selected from the cucurbitaceous plants. because of the degree of pathognicity and host range are not surely fixed between isolates of wilt Fusarium of the cucurbitaceous plants tested.

• Food Science and Preservation
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• v.10 no.3
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• pp.347-353
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• 2003

Physicochemical and sensory characteristics of turnip pickle prepared with different pickling spices were investigated. Turnip root slices(4${\times}$1${\times}$0.5 cm) were salted with NaCl and CaCl$_2$, and then soaked into pickling solution added to commercial (pickle P) or manufactured (pickle M) pickling spice, and then stored at 2$0^{\circ}C$. Throughout the whole storage periods, the acidity, pH, saltiness and reducing sugar content of two pickles were 3.1∼3.5%, 1.4∼1.7, 0.2∼0.6% and 25.2∼30.4 mg/mL, respectively. There were no significant differences between two pickles in saltiness, anthocyanin, reducing sugar content, color(Hunter L, a and b value) and hardness. However, acidity of pickle M was higher than that of pickle P throughout the storage time. Sensory results showed that the best edible time was the 14th day of storage, and at that time, scores of pickle M was higher in 리avor(7.3 and 6.9), taste(7.8 and 5.4) and over-all preference(8.0 and 6.1) than those of pickle P, and pickle M maintained good sensory qualities until 28th day of storage, compared to pickle P(p<0.05).