• Journal of Advanced Marine Engineering and Technology
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• 제40권6호
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• pp.458-467
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• 2016

소금은 인간의 생리활동에서 매우 중요한 물질로서 섭취한 영양소를 혈액 안으로 수송하는 역할을 한다. 따라서 소금에는 카드늄, 수은, 납, 비소와 같은 유해성분이 전혀 포함되지 않는 것이 가장 이상적이다. 그러나 소금은 모든 물질이 용존 되어 있는 해수로부터 얻어지기 때문에 기술적 한계로 불가불 미량의 유해성분이 포함되는 것을 법적으로 용인하고 있다. 본 논문은 해수의 농도증가에 따른 순차석출 현상을 응용하여 '$15^{\circ}C$ 저온진공건조기술'로 유해성분이 전혀 포함되지 않는 식탁염의 새로운 제조방법에 대한 실험결과를 보고하였다. 본 연구결과를 전통적인 천일염의 제조공정에 확장 적용하면 세계적 명품 소금의 제조도 가능하다.

• 한국식품영양과학회지
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• 제24권4호
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• pp.631-635
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• 1995

In order to develop effective manufacturing method and to improve quality of low-salt fermented squid(10% of table salt), we investigated the effects of temperature, salinity and pH on the growth of Staphylococcus xylosus, Micrococcus varians, Pseudomonas diminuta and Pseudomonas D2 isolated from of low-salt fermented squid and the growth characteristics of these bacteria during fermentation were elucidated. All bacteria showed good growth during the process of low-salt fermented squid(pH 6~7 ; concentration of NaCl, 7~10% ; temperature, 7~1$0^{\circ}C$) and their cell numbers increased as fermentation proceeded under the same fermentation condition.

• Food Science and Biotechnology
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• 제18권1호
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• pp.36-42
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• 2009

This study was performed to develop low-fat/reduced-salt sausages (LFRSS; <3% fat and <1.5% salt) containing milk protein (whey protein concentrate, WPC, or sodium caseinate, SC) that showed the similar cooking yield and textural characteristics to those of regular-fat/salt sausage control (RFC; 20% fat and 1.5% salt) or low-fat sausage control (LFC; <3% fat and 1.5% salt). Low-fat sausages (LFS) were formulated with a 2.5% fat replacer (konjac flour:carrageenan:soy protein isolate=1:1:3) and various salt levels (0.75, 1.0, 1.25, and 1.5%). LFS had differences in color and expressible moisture (EM, %) values as compared to those of RFC. A minimum salt level of 1% and addition of nonmeat proteins were required to manufacture LFRSS that have similar characteristics to those of RFC. However, LFS with 2% milk proteins reduced the hardness and gumminess as compared to LFC. These results indicated that 1% milk protein in combined with 1% salt was a proper level for manufacturing of LFRSS.

• Membrane and Water Treatment
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• 제3권1호
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• pp.63-76
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• 2012

Mother liquid discharged from a salt-manufacturing plant was electrodialyzed at 25 and $40^{\circ}C$ in a continuous process integrated with $SO_4{^{2-}}$ ion low-permeable anion-exchange membranes to remove $Na_2SO_4$ and recover NaCl in the mother liquid. Performance of electrodialysis was evaluated by measuring ion concentration in a concentrated solution, permselectivity coefficient of $SO_4{^{2-}}$ ions against $Cl^-$ ions, current efficiency, cell voltage, energy consumption to obtain one ton of NaCl and membrane pair characteristics. The permselectivity coefficient of $SO_4{^{2-}}$ ions against $Cl^-$ ions was low enough particularly at $40^{\circ}C$ and $SO_4{^{2-}}$ transport across anion-exchange membranes was prevented successfully. Applying the overall mass transport equation, $Cl^-$ ion and $SO_4{^{2-}}$ ion transport across anion-exchange membranes is evaluated. $SO_4{^{2-}}$ ion transport number is decreased due to the decrease of electro-migration of $SO_4{^{2-}}$ ions across the anion-exchange membranes. $SO_4{^{2-}}$ ion concentration in desalting cells becomes higher than that in concentration cells and $SO_4{^{2-}}$ ion diffusion is accelerated across the anion-exchange membranes from desalting cells toward concentrating cells.

• 한국축산식품학회지
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• 제40권2호
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• pp.254-261
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• 2020

The aim of this study was to evaluate quality characteristics of pork myofibrillar protein (MP) added with cornstarch as affected by different pH values and salt cocnentrations. MP mixtures were prepared with three different pH values (pH 6.00, 6.25, and 6.50) and three different salt concentrations (0.15, 0.30, and 0.45 M). Cooking yield (CY), gel strength, viscosity, and scanning electron microscopy were measured to evaluate characteristics of MPs. CYs of MPs with cornstarch at above pH 6.25 or salt 0.30 M were increased compared to those at pH 6.00 or salt 0.15 M. However, gel strengths of MPs at salt 0.45 M were higher than those at salt 0.30 M. In microstructure analysis, MP gels with increasing pH value and salt concentration showed compact and uniform structure. Thus, MP gels with pH 6.25 and salt concentration of 0.30 M would be better for manufacturing meat products containing cornstarch to increase their water holding ability.

• Nutrition Research and Practice
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• 제10권6호
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• pp.629-634
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• 2016

BACKGROUND/OBJECTIVE: The aim of this experiments was to show anti-obesity effects of Korean solar salt from different salt fields in diet-induced obese mice. MATERIALS/METHODS: Diet-induced obesity (DIO) was induced by a high-fat diet (HFD; 45% cal from fat) in C57BL/6J mice for eight weeks. The mice were fed with the designated diets (chow diet for Normal, HFD for Control, 0.47%-salt-mixed HFD for purified salt (PS), Guerande solar salt from France (SS-G), solar salt from Y salt field (SS-Y), solar salts from T salt field (SS-T) and S salt field (SS-S)) for another eight weeks. We checked body weight, food efficiency ratio (FER) and tissue weights (liver and epididymal adipose tissue (EAT)), and observed serum concentrations of triacylglycerol (TG), total cholesterol (TC), leptin and insulin. We also evaluated gene expressions of adipogenic / lipogenic mRNAs of $C/EBP{\alpha}$, $PPAR{\gamma}$ and FAS and beta-oxidation-related factors ($PPAR{\alpha}$ and CPT-1) in liver and EAT. The mineral composition of salt samples were analyzed using inductively coupled plasma optical emission spectrometry (ICP-OES). RESULTS: SS-T and SS-S significantly reduced body weight gain, FER, and weight of EAT compared to control and other samples (P < 0.05). SS-T and SS-S also significantly decreased serum levels of TG, TC, leptin and insulin (P < 0.05). SS-T and SS-S suppressed expressions of adipogenic / lipogenic mRNAs in liver and EAT, while promoting expression of beta-oxidation-related factors. The lowest sodium concentration was observed in SS-T ($30.30{\pm}0.59%$), and the lowest sodium-to-potassium (Na/K) ratio was found in SS-S (17.81). CONCLUSIONS: Our study shows that well-processed Korean solar salt may have anti-obesity effects in vivo, probably owing to its differences in mineral composition and other components, presumably resulting from the manufacturing processes. Further research is needed into the mechanism and to explore optimal manufacturing processes.

• Journal of Animal Science and Technology
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• 제62권1호
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• pp.103-110
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• 2020

Quality characteristics of chicken emulsion sausage manufactured with various levels of NaCl and 9 times heated bamboo salt (0.3%, 0.6%, 0.9%, and 1.2% respectively) were examined. The pH value of chicken emulsion sausage was increase tendency with increasing amount of bamboo salt, on the contrary in case of NaCl sample were decrease tendency with increasing amount of NaCl. Both before and after heating, redness of chicken emulsion sausage with bamboo salt treatments were upward trend with increasing amount of bamboo salt. water holding capacity (WHC) of 1.2% NaCl sample was significantly higher than 0.3%-0.9% (p < 0.05), but 0.9%, 1.2% bamboo salt samples were significantly higher than 0.3, 0.6 % (p < 0.05). Water loss of 1.2% NaCl and 0.9% bamboo salt samples were significantly lower than other treatment (p < 0.05). Protein solubility values significantly increased amount of bamboo salt and NaCl (p < 0.05), and samples of 0.9% NaCl and 0.6% bamboo salt values show similar values. Cooking yield of samples were increased tendency with increasing amount of NaCl and bamboo salt. Also viscosity values of sample containing 1.2% bamboo salt sample showed higher viscosity than other treatments. These results show that containing 1.2% NaCl chicken emulsion sausage and 0.9% bamboo salt chicken emulsion sausage were similar physicochemical properties. Therefore, bamboo salt is suitable for manufacturing chicken emulsion sausage.

• 대한의용생체공학회:의공학회지
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• 제25권1호
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• pp.1-4
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• 2004

조직공학은 생명과학, 의학, 공학의 기본개념 및 기술을 바탕으로 생체조직을 대체할 수 있는 인공조직 및 장기를 제작하여 이식함으로써 생체의 기능을 유지, 향상 또는 복원하는 것을 목표로 하는데 여기에 사용되는 기본 재료가 장기나 조직의 형태를 만들도록 돕는 scaffold이다. Scaffold를 만드는데 있어서 Solvent-casting과 Particulate leaching 기법은 다공성 폴리머 scaffold의 제조에서 널리 쓰이는 방법인데 여기 쓰이는 particle에는 소금과 젤라틴 둥이 사용되고 있다. 소금은 얻기가 쉽고 다루기에도 편리하다는 장점 때문에 가장 일반적으로 사용되고 있으며 젤라틴은 소금에 비하여 세포의 초기 접착과 증식에 유리하다는 이유로 최근에 많이 사용되고 있으나 이에 관한 비교실험은 아직 보고 된 바 없다. 본 연구에서는 소금과 젤라틴으로 만들어진 두 가지 scaffold를 비교해 보았으며 그 결과 젤라틴 scaffold가 초기상태의 세포 접합과 증식에 있어서 좋은 결과를 보였고 같은 공극율일 때 공극의 연결 상태가 훨씬 더 우수한 결과를 보였다.

• 한국콘크리트학회:학술대회논문집
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• 한국콘크리트학회 2005년도 추계 학술발표회 제17권2호
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• pp.359-362
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• 2005

This study was performed to know the properties and estimation of field application of concrete(Bluecon) using fluosilicate salt based admixture made from by-product during phosphoric acid manufacturing process. Mix proportions for experiment were modulated at 0.45 of water-binder ratio and $0.5-2.0\%$ of adding ratio of fluosilicate salt based inorganic compound. Evaluation for Field application of concrete was carried out batch plant test at remicon factory and building construction. According to results. it was found that slump of concrete(Bluecon) using fluosilicate salt based admixture is higher about 10 to 20 mm than plain concrete, and air content is similar to each other. And the water permeability and crack of bluecon is lower than that of plain concrete.

• 한국콘크리트학회:학술대회논문집
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• 한국콘크리트학회 2004년도 추계 학술발표회 제16권2호
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• pp.289-292
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• 2004

This study was performed to know effective control of crack occurred by hydration heat, restraint of multiplication of hydration heat, through mechanical test, strength test and crack control test using fluosilicate salt based anti-crack agent made from by-product during phosphoric acid manufacturing process. Mix proportions for experiment were modulated at 0.495 of water to cement ratio and addition amount of fluosilicate salt based anti-crack agent to $1.0\%$. Condensation time was late and compressive strength of hardened concrete cured at several days was executed to evaluate characteristics of crack control for concrete. It is ascertained that characteristics of crack control for concrete could be improved by an adequate addition of fluosilicate salt based anti-crack agent.