• Preventive Nutrition and Food Science
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• v.18 no.1
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• pp.60-66
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• 2013

The whole saltwort plant (Salicornia herbacea) was micronized to develop the table salt substitute. The micronized powder was mixed with distilled water and made into a spherical granule by using the fluid-bed coater (SGMPDW). The SGMPDW had superior flowability to powder; however, it had low dispersibility. To increase the dispersibility of SGMPDW, the micronized powder was mixed with the solution, which contained various soluble solid contents of saltwort aqueous extract (SAE), and made into a spherical granule (SGMPSAE). The SGMPSAE prepared with the higher percentages of solid content of SAE showed improved dispersibility in water and an increase in salty taste. The SGMPSAE prepared with 10% SAE was shown to possess the best physicochemical properties and its relative saltiness compared to NaCl (0.39). In conclusion, SGMPSAEs can be used as a table salt substitute and a functional food material with enhanced absorptivity and convenience.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.45 no.6
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• pp.627-634
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• 2012

Squid Sikhae is traditional salt-fermented food in Korea. We evaluated the standardization of optimal processing conditions for desirable quality-controlled squid Sikhae using analyses of physiochemical properties, microbiological species, and organoleptic tests. Among several squid Sikhae preparation processes, the optimal fermentation temperature sun-dried sea salt concentration, and fermentation period for squid Sikhae of acceptable quality were $10^{\circ}C$, 4%, and 6 days, respectively. Amino-N and volatile basic nitrogen (VBN) contents of the acceptable quality squid Sikhae were 162.51 mg/100 g and 15.25 mg/100 g, respectively.

• Magazine of the Korean Society of Agricultural Engineers
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• v.40 no.1
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• pp.88-95
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• 1998

Salt accumulation is frequently experienced in soils under protected cultivation. Since protected cultivation does not bave rainfall and resulting infiltration, salt accumulation in the soils is inevitable. In this study, analyzed were chemical characteristics of soils under protected cultivation to investigate the factors which may contribute the salt accumulation. Soil samples were collected from 99 protected cultivation facilities around Ansung-Gun, Gyungki-Do and analyzed for electrical conductivity, PH, organic matter contents. The results showed that there was no significant trend of changes in electrical conductivity and pH along cultivation years. The only factor influencing salt acculmuation was irrigation type. Soils in facilities using drip irrigation showed higher electrical conductivity than these using diversion-hose type irrigation.

• Food Science and Industry
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• v.49 no.2
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• pp.18-24
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• 2016

Sodium chloride (NaCl) is a very important as one of major food ingredients in food industries. Recently, as the potential risk of adult diseases such as hypertension by overingestion of sodium, health authorities of many countries are executing policies for the reduction of sodium to suppress the overingestion of sodium by intake of NaCl. As general ways, the replacement of NaCl with either alternative salts, such as solar salts and minerals, for examples calcium, magnesium, potassium, lactic acid, and so on, and the addition of flavor enhancers were used to reduce the contents of sodium in foods. Recently, controls of particle size of sodium chloride or release point are emerging as new salt-manufacturing technologies for the sodium reduction. Upon reducing NaCl in foods it is important to develop practically adaptable technologies on the basis of the consideration of the unique functions of NaCl in foods, in particular effects on rheological characters, function as a humectant, shorten shelf life time, and so on.

• Korean Journal of Poultry Science
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• v.33 no.2
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• pp.159-164
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• 2006

To investigate the effects of salt contents in diet and water on the growth of broiler chicks, 288 heads of Hubbards strain chicks, were fed with com-soybean meal diets containing 0, 0.25, 0.5, 0.75 1.0, 2.0, 3.0, or 4.0% salt from 1d to l4d posthatching. And 180 chicks were also supplemented with salt to their water at 0, 0.1, 0.2, 0.5 or 1.0%. Feed intake and weight gain tended to decrease as the salt levels in diets increased and those were the lowest in 4% group as 481 g and 168 g, however, mortality was the highest in 4% group as 75.0%. As for the salt levels in water, feed intake and weight gain were low as 427 g and 162 g in 1% group, while mortality was 77.8%. Salt poisoning chicks were shown with thirsty, appetite deficiency, rising impossibility, sleepiness, or convulsions, and in autopsy, were shown with ascites, hydropericardium, cardiac hypertrophy, hemorrhage of eyelid, hemorrhage of trachea, hemorrhage of intestine, etc. Conclusively, salt content above 4% in diet or 1% in water could reduce the performance in broiler chicks.

• Culinary science and hospitality research
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• v.16 no.4
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• pp.274-285
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• 2010

This study attempts to develop a mass production product standardized by the application of high pressure extraction cooking(HPEC) in order to suggest a desirable direction for the development of salt contained standardized chicken stock. In our experiment on chicken stock with varying its salt content, the total free amino acid content was highest in S3, which contained 0.3% of salt In addition, when the total content of free amino acid was divided into the contents of essential amino acid, palatable amino acid, and other types of amino acid, they showed the same distribution as the total content of free amino acid. In addition, the total content of palatable amino acid was highest among the specimens. In the results of investigating the palatability of chicken stock according to salt content, saltiness increased with the increase of the salt content, but no significant difference was observed in preference for saltiness. It is believed to have come from the difference in the sensory evaluators' preference for saltiness, and it shows that the salt content has an effect on sweet taste, delicate taste, fishy smell, and color. In particular, specimen 83, which contained 0.3% of salt, showed the highest content of palatable amino acid, and the highest level of delicate taste in sensory tests, suggesting the correlation between palatable amino acid and delicate taste.

• Proceedings of the PSK Conference
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• 2001.10a
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• pp.279.1-279.1
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• 2001

• Journal of the Korean Society of Safety
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• v.33 no.5
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• pp.60-69
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• 2018

This study aims to investigate in the assessment of salt damage conditions in concrete structures under marine environment conditions. It aims also to improve the durability of new concrete bridge through applying the life prediction method of salt damaged bridges. As measuring chloride contents of these bridges on the southwest coastal area, it is shown that the average amount of chloride on these surfaces close to shore is $10.5kg/m^3$. This figure is much higher than that of the Standard Specification for Concrete($1.5kg/m^3{\sim}2.5kg/m^3$). In contrast, it is shown the average amount of chloride on these surfaces in tide zone is $13.1kg/m^3$. Its figure is much lower than that of the Standard Specification for Concrete($20kg/m^3$). And the life of bridges is estimated about 17 years. To improve the durability for salt damage, these bridges are applied to surface treatment method which the replacement rate of furnace slag is 60%. Under this condition, it is expected to be 110 years. Consequently, it is clear that the use of slag replacement rate, surface treatment agent, and anti-corrosion agent to control chloride penetration effects of a submerge-based concrete bridge will be required.

• The Journal of the Korea Contents Association
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• v.16 no.4
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• pp.114-122
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• 2016

Concrete is cost-benefit and high-durable construction material, however durability problem can be caused due to steel corrosion under chloride attack. Recently deicing salt has been widely spread in snowing season, which accelerates micro-cracks and scaling in surface concrete and the melted deicing salt causes corrosion in embedded steel. The previous governing equation of Fick's 2nd Law cannot evaluate the deteriorated surface concrete so that another technique is needed for the surface effect. This paper presents chloride penetration analysis technique for concrete subjected to deicing salt utilizing multi-layer diffusion model and time-dependent diffusion behavior. For the work, field investigation results of concrete pavement exposed deicing salt for 18 years are adopted. Through reverse analysis, deteriorated depth and increased diffusion coefficient in the depth are evaluated, which shows 12.5~15.0mm of deteriorated depth and increased diffusion coefficient by 2.0 times. The proposed technique can be effectively applied to concrete with two different diffusion coefficients considering enhanced or deteriorated surface conditions.

• The Journal of the Korea Contents Association
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• v.12 no.11
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• pp.278-285
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• 2012

In an experiment in which fermentation was done by adding fungal species that have antibiosis but do not have cellulase, the extraction amount of EGC, EC, EGCG, and ECG increased in all samples that fermented by adding sun-dried salt compared to those that fermented only with green tea after fermenting green tea by mixing it with sun-dried salt. In the analysis conducted according to the days of fermentation, the high extraction amounts of EGC(epigallocatechin), ECG(epicatechin gallate), EC(epicatechin), and EGCG(epigallocatechin gallate) were detected on the second and third day. Furthermore, when fermentation was done by adding ferment bacillus, all types of catechin(EGC, EC, EGCG, ECG) extraction increased in Paenibacillus spp but in Bacillus amyloliquefaciens, EGC and EC decreased while EGCG and ECG increased; whereas in Bacillus pumilus and Bacillus subtilis all types of catechin(EGC, EC, EGCG, ECG) decreased. The results of the above experiment reveal that the largest amount of catechin was extracted from the result which conducted fermentation for three days together with sun-dried salt and Paenibacillus spp in the green tea.