• 한국식품영양과학회지
• /
• 제32권6호
• /
• pp.840-846
• /
• 2003

참외피클을 제조하고자 해양심층수염, 천일염 및 정제염을 사용하여 참외의 절임시 이화학적, 관능적 특성에 대해 조사하였다. 참외의 절임기간 동안 중량, 수축률, 염도 및 pH의 변화는 소금의 종류에 따른 차이가 거의 없었다. 절임염수의 탁도는 천일염을 사용한 구에서 가장 높게 나타났으며, 해양심층수염과 정제염은 거의 변화가 없었다. 절임염수의 가용성 고형물 함량은 천일염을 사용한 것에서 정제염과 해양심층수염에서 보다 높게 나타났다. 절 임기간 동안 참외의 칼슘 함량은 해양심층수염과 천일염에서 절임 2일째에 약 4.3배, 3.7배까지 증가하였다. 심층수, 천일염을 사용한 참외 조직 감의 변화는 hardness가 정제염보다 다소 높게 나타났다. 관능검사 결과 해양심층수염을 절임염수로 사용한 참외의 색, 향, 맛, 물성 및 전반적인 기호도가 절임기간이 증가함에 따라 다른 천일염이나 정제염으로 절임한 참외보다 우수한 관능평점을 나타내었다.

• 한국식품저장유통학회지
• /
• 제10권3호
• /
• pp.326-332
• /
• 2003

해양 심층수는 일본, 미국 등에서 200 m 이하의 심해에서 취수되고 있으며, 물의 특성으로 부영양성, 저온안정성 및 청정성을 들 수 있다. 본 연구에서는 발효빵의 효모증식에 대한 해양 심층수와 그 염의 효과에 대해 조사하였다. 해양 심층수와 심층수염을 첨가하여 발효한 빵의 부피증가율은 증류수만을 사용한 빵보다 높게 나타났다. 또한 해양 심층수를 이용한 식빵의 기공 형태는 증류수로 제조된 식빵의 기공보다 둥글고 일정하였다. 한편, 식빵의 전반적인 기호도에서 증류수와 심층수염을 혼합하여 첨가한 식빵이 6.56으로 가장 높은 관능평점을 나타내었다.

• Corrosion Science and Technology
• /
• 제3권2호
• /
• 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.

• 한국양식학회지
• /
• 제18권2호
• /
• 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.

• 한국유기농업학회지
• /
• 제19권spc호
• /
• 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.

• 한국해양공학회지
• /
• 제21권4호
• /
• 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.

• 한국유기농업학회지
• /
• 제19권spc호
• /
• 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.

• 한국물환경학회지
• /
• 제37권6호
• /
• 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.

• 한국식품저장유통학회지
• /
• 제10권2호
• /
• pp.182-186
• /
• 2003

해양 심층수염과 천일염을 이용하여 무를 절임할 경우 수축율, 염도, 물성의 특성 변화를 관찰하였다. 해양 심층수염을 가지고 무를 절임할 경우 품질 변화를 살펴본 결과 수축률은 절임 8시간 이후에 해양심층수염으로 절임한 경우가 천일염으로 절임한 경우보다 큰 것으로 나타났으며, 해양심층수염이 천일염보다 더 높은 염도를 나타내며 절임 되었다. 젤리강도는 절임시간이 증가함에 따라 감소하는 경향을 나타내었으며, 절임 염도가 높을수록 젤리강도는 낮아지는 경향을 나타내었다. 염장시간 초기때는 해양 심층수염이 천일염보다 젤리강도를 더 낮게 낮추는 것으로 나타났으며 염장시간 16시간 이후부터는 해양 심층수염이 천일염보다 더높은 젤리 강도를 나타내는 경향을 나타내었다. 무의 연도는 심층수염이 천일염보다 높은 값을 나타냄으로서 해양 심층수염에 절일 때 더 부드러운 물성을 나타냄을 볼 수 있었다. 견고성은 해양 심층수염에 절임하는 것이 천일염에 절임하는 것보다 더 높은 값을 나타났다. 해양 심층수염이 천일염보다 빨리 무 조직에 손상을 줌으로 절임을 단축시키지만 절임시간이 연장되면 오히려 무 조직의 손상을 완화시키는 것으로 나타났다. 이러한 차이는 김치맛과 발효에도 영향을 미치는 품질 요인이 될 수 있을 것으로 판단되며, 해양 심층수염을 이용하여 김치 발효시 특성 변화에 대한 더 구체적인 연구가 필요하리라 사료된다.

• 한국축산식품학회지
• /
• 제40권3호
• /
• 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.