• Journal of the Korean Society of Food Science and Nutrition
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• v.20 no.6
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• pp.572-581
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• 1991

For the development of a model to predict absorbed salt quantity in radish during salting, absorbed salt quantity and water content change in radish by the hour were measured at 5%, 10%, 15% brine concentration and $10^{\circ}C,\;20^{\circ}C,\;30^{\circ}C$ respectively. Absorbed salt quantity in radish by the time showed logarithmic function, absorbed salt quantity by brine concentration and temperature showed linear relation. A model to predict absorbed salt quantity in radish at each time, brine concentration and temperature was calculated by the regression program of SPSS. Apparent diffusivity of salt in radish was calculated from appropriated diffusion equation solution of Fick's second law using computer simulation. Salt diffusivity in radish increased as brine concentration increased and the effect of temperature could by expressed by Arrhenius equation. A model equation which could predict salt diffusivity was developed by regression analysis. To specify relation between salt quantity which absorbed into radish and water content which removed out of it, Flux ratio(${\Delta}W/{\Delta}S$) was calcuated. The values showed that the removed water content was greater than the absorbed salt quantity.

• Korean Journal of Food Science and Technology
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• v.20 no.5
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• pp.711-717
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• 1988

The diffusivity of sodium chloride in Chinese cabbage was evaluated from its absorption data obtained by immersing the cabbage stalk in a salt solution. By using least squares method, the absorption and desorption diffusivity of NaCl in the cabbage stalk have been estimated to be $1.7{\times}10^{-11}$ and $11.6{\times}10^{-11}m^2/s$, respectively. The apparent diffusivity was not strongly dependent on the concentration of brine and the variety of Chinese cabbage. The influence of temperature on the apparent diffusivity could be expressed as the Arrhenius type equation, in which the activation energy was estimated to be 66 KJ/mol.

• Proceedings of the Korean Institute of Building Construction Conference
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• 2022.11a
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• pp.117-118
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• 2022

High-strength concrete is used for building durability on the coast. It is common to order and produce the concrete from several ready mixed concrete companies. The concrete in Busan was also commissioned by 12 ready mixed concrete companies. The compressive strength and salt diffusion coefficient were measured. The average value and deviation were analyzed.

• Journal of the Korean Society for Marine Environment & Energy
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• v.10 no.1
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• pp.53-58
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• 2007

In an estuary, mixing and transport of contaminant sometimes occurs in the salt finger favorable condition (Hwang ang Rehmann, 2004). Linearized theory is applied to predict flow dynamics in salt finger favorable condition. The simulated results match well with previous laboratory experiments. When the density ratio is larger than 2, the heat and salt system shows $0.55{\sim}0.57$ as Turner (1967) found, and the salt and sugar system produces 0.87 of Griffiths (1980). As the ratio of molecular diffusivities of two scalars increases, the flux ratio increases. The flux and eddy diffusivity ratios decrease with increase of density ratio, and it takes longer time for flux ratio to be steady state at the higher density ratios.

• Journal of the Korean Society of Hazard Mitigation
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• v.9 no.1
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• pp.15-20
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• 2009

Marine concrete structure is exposed to salt injury and deteriorated by steel corrosion due to chloride ions diffusion. It, therefore, is very important to estimate the chloride diffusivity in concrete. In this paper the compressive strength and permeable pore volume of concrete are measured and the diffusion coefficient and penetration depth of chloride ions in concrete were investigated to estimate the chloride diffusivity efficiently. To correlate these results each other, regression analysis was done. The results showed a good linear relation between chloride diffusivity and the fundamental properties of concrete and the chloride diffusivity of concrete with water-cement ratios of $40%{\sim}60%$ were about $2.5{\sim}6.6{\times}10^{-12}m^2/s$.

• Journal of the Korea Institute of Building Construction
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• v.18 no.6
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• pp.543-550
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• 2018

The RC buildings which are constructed on the seaside are followed by KBC(2016) to achieve the minimization of durability damage. To control the corrosion of the reinforcing steel bar by salt attack, W/C should be under 0.4 and specified concrete strength is higher than 35MPa in the concrete/building construction standard specification. Even though it has been proved that the concrete mixed with mineral admixture such as blast furnace slag and fly ash etc. have high strength and durability in previous researches, the beneficial informations are not applied to the codes. Ready-mixed concretes which usually include the admixtures in Busan were tested to certify the salt attack durability. In the same specified concrete strength, remarkable salt attack durability was evaluated in comparison to OPC. For economical and reliable durability design, chloride ion diffusivity should be measured before applying to new building construction.

• Korean Journal of Soil Science and Fertilizer
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• v.28 no.3
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• pp.233-240
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• 1995

Fick's diffusion equation was transformed into algebraic subsidiary equation with its initial and boundary conditions through Laplace transformation, and the subsidiary equation was transformed back on the basis of Burington's table of inverse transformations so that it became the solution of Fick's equation. The initial and boundary condition was for upward diffusion of salts into flooding water of constant depth from uniform polder soil of infinite depth containing constant concentration of salt. The derived solution was tested through comparison for its conformability with other solutions of simpler initial and boundary conditions. The importance of shallow transplanting of rice seedlings and salt removing by growing rice was mentioned on the basis of very slow desalting rate by diffusion calculated from the derived solutions.

• Journal of Nuclear Fuel Cycle and Waste Technology(JNFCWT)
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• v.18 no.4
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• pp.421-437
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• 2020

This study provides an assessment on a proposed method for separation of cesium, strontium, and barium using electrochemical reduction at a liquid bismuth cathode in LiCl-KCl eutectic salt, investigated via cyclic voltammetry (CV), electrochemical impedance spectroscopy (EIS), and scanning electron microscopy with energy dispersive X-ray spectrometry (SEM-EDS). CV studies were performed at temperatures of 723-823 K and concentrations of the target species up to 4.0wt%. Redox reactions occurring during potential sweeps were observed. Concentration of BaCl2 in the salt did not seem to influence the diffusivity in the studied concentration range up to 4.0wt%. The presence of strontium in the system affected the redox reaction of lithium; however, there were no distinguishable redox peaks that could be measured. Impedance spectra obtained from EIS methods were used to calculate the exchange current densities of the electroactive active redox couple at the bismuth cathode. Results show the rate-controlling step in deposition to be the mass transport of Cs+ ions from the bulk salt to the cathode surface layer. Results from SEM-EDS suggest that Cs-Bi and Sr-Bi intermetallics from LiCl-KCl salt are not thermodynamically favorable.

• Korean Journal of Food Science and Technology
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• v.24 no.4
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• pp.335-340
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• 1992

The amounts of salt diffused into radish after immersing in various concentrations of salt solution at different temperatures were measured and the changes of radish texture by the salt diffusion were estimated with the viscoelastic constants of a 3 element solid model determined by a stress relaxation test. The amount of salt diffused through radish was increased with increasing the salt concentration and soaking temperature. While the instantaneous stress, equilibrium elastic solid content and viscoelastic constants of radish were decreased as salt concentration and soaking temperature increased, the stress relaxed fast. Viscoelastic constants as well as the diffusivity were influenced by salt concentration more than by soaking temperature. The rheological equations for the predictable stress changes of radish after immersed in the salt solution at various conditions (temperature, salt concentration and impure salt) were suggested as a function of time.

• Korean Journal of Food Science and Technology
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• v.22 no.4
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• pp.415-420
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• 1990

To prevent red pepper from post harvest decay and to reduce the labor and drying expenses, the red pepper paste was directly prepared from fresh red pepper. The characteristics of red pepper paste and processing properties were investigated, and the effect of salt and heat on product quality during processing and storage were studied. After the processed red pepper paste was stored at room temperature, $5^{\circ}C\;and\;-3^{\circ}C$ without light for 6 months, kimchi was prepared with the stored red pepper paste to evaluate any quality change. The weight and pH of pericarp were 73.2% of total and 5.0, respectively. Addition of 10% salt to the paste decreased the pH of paste, reducing the sterilization time down to 10 min against growth of Clostridium botulinum. Thermal diffusivity of paste after pasteurization was $1.190{\times}10cm^{-7}/sec$, which was lower than control, probably due to air in pouch. The red pepper paste with 10% salt added, followed by sterilization for 10 min, could be preserved for over 6 months at $5^{\circ}C$.