• Journal of the Korean Society of Food Science and Nutrition
• /
• v.32 no.6
• /
• pp.840-846
• /
• 2003

Physiochemical and sensory properties of muskmelon pickles were investigated under salting condition using deep seawater salt, sun-dried salt and purified salt. The changes of weight, shrinkage rate salinity and pH of muskmelon during salting time were almost nothing shown. Turbidity of pickle juice was the highest in salt solution using sun-dried salt and was almost nothing shown in deep seawater salt and purified salt. Solid content of pickle juice was higher in pickle juice using sun-dried salt than deep seawater salt and purified salt. The calcium content of muskmelon salted by deep seawater salt and sun-dried salt were increased to 4.3 times and 3.7 times, respectively. Hardness became a little higher on muskmelon using deed seawater salt ann sun dried salt than purified salt. In organoleptic result, color, flavor, taste, texture and overall palatability of muskmelon salted by deep seawater salt became higher in other salt solution (sun-friend salt and purified salt).

• Food Science and Preservation
• /
• v.10 no.3
• /
• pp.326-332
• /
• 2003

Deep seawater is pumped up about 200 m water depth, which has characteristics of rich nutrients, low temperature and cleanness. This study was performed to investigate the effect of deep seawater and deep seawater salt on the yeast growth of fermented bread. The rate of increase in volume of groups added with deep seawater and deep seawater salt was higher than that of groups added with distilled water. The pore pattern of groups added with deep seawater was more regular than that of groups added with distilled water. In sensory property, the bread added with distilled water and deep seawater salt has the highest score (6.56) in overall acceptability.

• Corrosion Science and Technology
• /
• v.3 no.2
• /
• pp.47-53
• /
• 2004

The conditions to simulate the atmospheric corrosion behavior in the laboratory were investigated to clarify atmospheric corrosion mechanism of steel material in coastal area, For airborne sea salt and artificial seawater droplet, the various behaviors were observed by optical microscope, The particle size of the dried airborne sea salt was about $20{\mu}m$, and was about 1/10 compared with the artificial seawater droplet. Though the airborne sea salt represented the same behavior as the thermodynamic water absorption, the behavior of the artificial seawater droplet deviated from the results of the thermodynamic calculation, It is concluded that the water absorption behavior is influenced by the particle size of the dried sea salt. The corrosion behaviors of carbon steels were observed under the deposited condition of airborne sea salt and artificial seawater droplet. The corrosion behaviors showed a different trend, indicating that the corrosion behavior depended on the particle size of the dried sea salt. The corrosion in the actual environrnent progressed greater than that in the chamber. Furthermore, the summer showed the greater corrosion than the spring. It is found that the corrosion behaviors are attributed to the influence of the environmental factors.

• Journal of Aquaculture
• /
• v.18 no.2
• /
• pp.69-75
• /
• 2005

One 30-day feeding trial was conducted to examine the effects of dietary salt on seawater adaptability of rainbow trout (Onchorhynchus mykiss) fed three experimental diets containing 0% (control), 4% and 8% salt. The experimetal period included 30 days of feeding trial in freshwater, 3 days of the step by step seawater acclimation with-out feeding diets, and 21 more days of seawater adaptation period (not with all experimental fish) with feeding the basal diet. Growth rates from triplicate groups were determined fur 30 days of feeding trial. Blood samples were taken at the begining and at the end of feeding trial, and 3 times (on 1st, 4th and 8th day) of the seawater adaptation period. Daily survival rates of duplicate groups from three experimetal treatments were recorded for 21 days of the seawater adaptation period. Total average initial and final fish weight were $149.5{\pm}7.6\;and\;187.1{\pm}7.6g$. Feed efficiency of fish fed diets containing 4% and 8% salt were significantly better than those of fish fed the control diet. Average cumulative survival rates were 72, 80 and 88% from the control, 4% and 8% salt diets, respectively. Pulse rate per minutes decreased with dietary salt level. Serum $Na^+\;and\;Cl^-$ concentrations of fish fed 4% and 8% salt diets were significantly higher than those of fish fed the control diet (P<0.05), however, the concentrations were stabilized after 8 days of seawater adaptation. Serum cortisol, glucose, cholesterol and tryglyceride concentrations, and the osmorality of fish decreased with dietary salt level, these values were significantly lower than those of fish fed the control diet. These results indicated that the dietary supplementation of salt could have advantages for seawater adaptability of rainbow trout.

• Korean Journal of Organic Agriculture
• /
• v.19 no.spc
• /
• pp.295-297
• /
• 2011

Weed control is the most important issue in organic farming systems that limit crop growth and their yield. Field experiments were conducted in organic soybean (Glycine max Merrill) to evaluate the weed suppression effects of salt and seawater treatment. Weed population and fresh weight were monitored after 6 weeks of salt and seawater treatments. The most important weeds were Digitaria sanguinalis, Portulaca oleracea, Tradescantia reflexa and Chenopodium album var. centrorubrum, but also 6 other species were observed in soybean arable field. Soybean crops under seawater or their solids application were well grown. The results treated with salts and seawater indicate decreases by 13.4~30.8% in weed density and by 18.0~43.2% in their fresh weight and soil hardness increases of up to 2.1-fold. Salt and seawater provided good additional weed control, but they were caused a serious problem in deterioration of soil physical properties.

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

• Korean Journal of Organic Agriculture
• /
• v.19 no.spc
• /
• pp.222-224
• /
• 2011

The effects of seawater on growth of lettuce(Lactuca sativa L.), leaf perilla(Perilla frutescens var. japonica Hara), red pepper(Capsicum annuum L.) and cucumber(Cucumis sativus L.) seedlings were investigated in the glass greenhouse. These effects were studied on seedlings, and diluted seawater (1%, 5%, 10%, 20%, 50%, 100% v/v) was sprayed enough on leaves. The tested four vegetable crops have well grown up to 10% diluted seawater, but the tested vegetable crops were damaged from increasing salt levels. Of these, lettuce was provided salt-tolerant vegetable crop and red pepper was considered salt-sensitive vegetable crop. The salt tolerance of vegetable crops is different between crops and complicated because of additional detrimental effects caused by accumulated ions or specific ion toxicities in their leaves. These results show that agricultural use of seawater may be benefit crop cultivation in organic farming system as well as in conventional farming system.

• Journal of Korean Society on Water Environment
• /
• v.37 no.6
• /
• pp.442-448
• /
• 2021

Seawater desalination is a technology through which salt and other constituents are removed from seawater to produce fresh water. While a significant amount of fresh water is produced, the desalination process is limited by the generation of concentrated brine with a higher salinity than seawater; this imposes environmental and economic problems. In this study, characteristics of seawater from three different locations in South Korea were analyzed to evaluate the feasibility of crystallization to seawater desalination. Organic and inorganic substances participating in crystal formation during concentration were identified. Then, prediction and economic feasibility analysis were conducted on the actual water flux and obtainable salt resources (i.e. Na2SO4) using membrane distillation and energy-saving crystallizer based on multi-stage flash (MSF-Cr). The seawater showed a rather low salinity (29.9~34.4 g/L) and different composition ratios depending on the location. At high concentrations, it was possible to observe the participation of dissolved organic matter and various ionic substances in crystalization. When crystallized, materials capable of forming various crystals are expected. However, it seems that different salt concentrations should be considered for each location. When the model developed using the Aspen Plus modular was applied in Korean seawater conditions, relatively high economic feasibility was confirmed in the MSF-Cr. The results of this study will help solve the environmental and economic problems of concentrated brine from seawater desalination.

• Food Science and Preservation
• /
• v.10 no.2
• /
• pp.182-186
• /
• 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 of Animal Resources
• /
• v.40 no.3
• /
• pp.377-387
• /
• 2020

The aim of this study was to compare the effect of seawater to that of conventional salt (NaCl) on the technological properties of chicken emulsion sausages in a model system. Chicken sausages were prepared with seawater at three levels (10%, 15%, and 20%) in iced water (10%, 5%, and 0%, respectively) or with iced water (20%) and salt (1.2%). There was no difference in pH values and fat loss from emulsion stability between the two treatments. In general, with an increase in the amount of seawater, the water holding capacity (cooking yield and water loss), protein solubility (total and myofibrillar protein), and viscosity were increased. The addition of 20% seawater induced greater (p<0.05) water holding capacity, protein solubility, and viscosity compared to the control sample treated with salt, which was accompanied by an increase in the level of myosin heavy chain protein of samples with 10% and 20% seawater. Furthermore, addition of at least 15% seawater increased all of the main textural properties except for cohesiveness along with the moisture of sausage, whereas the fat and protein contents were decreased. Based on these results, the addition of ≥15% seawater to chicken breast sausage can induce equivalent or enhanced technological properties to those induced with salt, including water holding capacity, protein solubility, viscosity, and textural properties.