• Proceedings of the Korean Institute of Building Construction Conference
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• v.y2004m10
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• pp.33-38
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• 2004

This study was performed to know watertightness and reduction effect and crack occurred by hydration heat, restraint of multiplication of hydration heat, through mechanical test, strength test and crack control test using fluosilicate salt based inorganic compound made from by-product during phosphoric acid manufacturing process. Mix proportions for experiment were modulated at 0.45 of water to cement ratio and $0.5-2.0\%$ of adding ratio of fluosilicate salt based inorganic compound. Evaluation for watertightness of concrete was carried out permeability, absorption test and porosity analysis. Effect of crack reduction was evaluated by length, drying shrinkage as well as stress change of hardened concrete at unrestraint/restraint state and also elucidated crack pattern on the concrete surface. It is ascertained that characteristics of crack resistance and watertightness for concrete was improved by an adequate addition of fluosilicate salt based inorganic compound.

• Food Science of Animal Resources
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• v.39 no.1
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• pp.102-113
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• 2019

In this study, the effect of sodium chloride (salt) concentration and phosphate on the quality properties of samgyetang was investigated. Increasing the salt concentration by 0.5% increased the moisture and ash content, salinity, water holding capacity (WHC), and thiobarbituric acid reactive substances (TBARS), whereas the protein content, pH, cooking losses, and shear forces were decreased. Addition of phosphate to the brine increased the pH and WHC, but decreased the TBARS, cooking losses, and shear forces. In a sensory evaluation, the scores for flavor and overall acceptability were the highest when the salt concentration of the brine was 2.0%. Overall, this study shows that the salt concentration and addition of phosphate to the brine of samgyetang substantially influences the overall quality of the chicken breast. Based on quality measurements and sensory scores, a 2.0% salt concentration with the addition of phosphate appear to be the most suitable conditions for the manufacturing of marinated samgyetang.

• The Korean Journal of Food & Health Convergence
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• v.6 no.6
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• pp.1-7
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• 2020

We compared the fermentation of 0 to 4 weeks by manufacturing a rapid low salt-fermented seahorse with a commercial Protamex added to the functional food, Hippocampus abdominalis. We studied amino acid composition, content and major amino acids related to flavor during the fermentation process of salt-fermented seahorse. In the enzyme-free group, it showed little change in the content of non-protein nitrogenous compounds, the content of amino acids and degree of hydrolysis. The Protamex enzyme treatment group was rapidly hydrolyzed in one week of ripening, resulting in increased non-protein nitrogenous compounds content, amino acid content and degree of hydrolysis, and minimal changes in the four weeks. The total amino acid contents ratio showed the highest content of glutamic acid in the enzyme additive group, glycine, alanine, which indicates sweet taste, and serine, the content of glycine, alanine, serine, and lysine, indicating sweet taste, has increased significantly over the enzyme-free group. Twenty species of free amino acid in the four-week of salt-fermented seahorse were detected. It detected 43.0% (6 species) in the enzyme-free group and 63.96% (7 species) in the enzyme additive group.

• Journal of the Korean Society of Manufacturing Technology Engineers
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• v.20 no.4
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• pp.484-489
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• 2011

Nowadays, the automobile manufactures make a great efforts to reduce manufacturing cost, body weight and to develop eco-environmental parts in order to be more competitive and solve global warming. For these reasons, materials of automobile's parts are changed over from general carbon steel and stainless steel to plastic and Aluminum. And, laser welding technology is introduced to apply welding between aluminum parts. In this paper, the data of laser welding parameters is collected through lots of the experiment according to the material, welding speed and laser power to apply laser welding in Aluminum fuel filler neck assembly. After manufacturing prototype of aluminum fuel filler neck, vibration durability test, tensile strength test and salt water test are applied to verify product's satisfied function.

• Culinary science and hospitality research
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• v.23 no.8
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• pp.98-105
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• 2017

The purpose of this study was to investigate changes in physicochemical properties of apples pre-treated differently with salt and sugar for apple Jangachi. When salt was used, moisture content was decreased by 28.41% to 57.67% at 24 hours and maintained an average 56.92% after 24 hours. However, when sugar was used, moisture content decreased steadily to 41.14% (60h). The pH of the apple pre-treated with salt decreased from pH 4.42 to pH 3.63 at 12 hours. However, in the case of apples pre-treated with sugar, pH decreased from pH 4.52 to pH 4.19 after 48 hours, but was not statistically significant. Conversely, total acidity of apple pre-treated with salt increased from 11.46% to 0.35% during 72 hours. But total acidity of apple pre-treated with sugar decreased to 0.11% at 24 hours and maintained. Sugar content of apple pre-treated with salt increased to 33.1% at 12 hours and maintained. Conversely, in case of sugar pre-treatment, sugar content of apple pre-treated with sugar increased steadily to 45.12% at 72 hours. Salinity of apple pre-treated with salt increased sharply to 15.74% during 24 hours. Lightness ($L^*$) of apple pre-treated sugar was not different from the control group. But apple pre-treated salt decreased slightly. Yellowness ($b^*$) was higher than the control group regardless of pre-treatment group. Sensory evaluation revealed that sugar pre-treatment apples were highly evaluated for flavor, taste, chewiness and overall acceptance.

• Microbiology and Biotechnology Letters
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• v.39 no.2
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• pp.133-139
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• 2011

In this study, we determined the changes in microbial numbers in solar salts according to the manufacturing process and storage duration. The salt samples were harvested from salt farms in Shinan (area 2) and Yeonggwang (area 1). They were serially diluted ten-fold and then placed on 4 kinds of cultivable media (mannitol salt agar, eosin methylene blue, plate count agar, and trypticase soy agar). After incubation, we obtained 62 halophilic isolates from the salt samples. Coliform and general bacteria were not detected in all salt samples. By 16S rRNA sequencing analysis, we found 12 kinds of halophilic bacteria belonging to the genera Halobacillus, Halomonas, Bacillus, Idiomarina, Marinobacter, Pseudoalteromonas, Vibrio, Salinivibrio, Virgibacillus, Alteromonas, Staphylococcus and some un-known stains. In our study, we discovered two novel species that have a 16S rDNA sequence similarity below 97%.

• Korean Journal of Poultry Science
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• v.51 no.1
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• pp.1-9
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• 2024

To reduce salt content and enhance calcium in chicken patty, shell calcium powder (SCP) was added, and transglutaminase (TG) was included to improve its properties. Five different treatments were prepared to assess the effects: CON (2% salt), T1 (0.75% salt + 0.2% SCP), T2 (0.75% salt + 0.2% SCP + 0.2% TG), T3 (0.5% salt + 0.4% SCP), and T4 (0.5% salt + 0.4% SCP + 0.2% TG). Reducing salt led to decreased ash content and increased cooking loss. The addition of SCP and TG raised pH levels. Meat color remained consistent with different salt, SCP, and TG levels. However, when salt was reduced to 0.5% and SCP was added at 0.4% without TG, the patty's hardness and chewiness decreased. Sensory evaluations showed reduced juiciness when salt was reduced to 0.5% and SCP was added at 0.4%, but no significant differences were observed in overall acceptability. Salt had no impact on TBARS results, but salt reduction to below 0.5% increased susceptibility to microbial contamination. In summary, reducing salt and adding SCP had minimal sensory impact, but when salt is reduced to 0.5% or lower, consider adding TG. Also, when decreasing salt, additional preservatives should be considered to address potential microbial contamination during manufacturing.

• Transactions of Materials Processing
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• v.21 no.5
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• pp.330-335
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• 2012

Roll formed steel bolts are electrodeposited with Zn-Ni to protect themselves from corrosion. However, white storage stain or white rust(corrosion) is found on Zn-Ni electrodeposited surface of steel bolts when they are exposed to moisture. In this paper a new process is introduced to protect Zn-Ni electrodeposited steel bolt from white storage stain or white rust for a long time under the salt spray test and high humidity test conditions. The better corrosion resistance could be gotten by the additional process of Ni-P electroless deposition and heat treatment to conventional manufacturing method of Zn-Ni coated steel bolt. The corrosion resistance of Zn-Al powder slurry coated steel bolt showed better than that of Zn-Ni electrodeposited one.

• Proceedings of the Membrane Society of Korea Conference
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• 1991.04a
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• pp.10-12
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• 1991

The first membrane technology applied in the Japanese industry was a. electro-dialysis(ED) process using ion-exchange meabranes. These membranes were first developed in early 50ties and the Japanese government decided to use this method for concentration of sea water to produce salt, which was then produced by solar evaporation. This development program started from 1960 by the Japan monopoly Coop. (at that time). To apply ED process for sea-water concentrat ion it was necessary to develop ion-exchange membranes having very low electric resistance to avoid energy loss due to Joule heat, and those having selectivity to permeate single valent ions only to avoid scale formation in the ED stacks. These Japanese companies, Asahi Glass, Asahi Chemical and Tokuyama Soda, have succeeded to develop such membranes, and until 1971 all of the seven salt manufacturing companies had adopted ED for production of food salt.

• Culinary science and hospitality research
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• v.24 no.1
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• pp.105-113
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• 2018

In this study, optimized pre-treatment conditions were investigated to improve the quality of gochujang apple jangachi. The moisture content was decreased by 14% in 60% sugar solution and 17% in 30% salt solution during 12 hours. On the one hand, in the case of dry sugar and salt method, moisture content was decreased rapidly by 20% and 24%, respectively during 12 hours. Compared with the sugar and salt solution method, the dry sugar and salt method was more effective in reducing moisture content during 12 hours. In the case of osmotic dehydration of the apple parts in the dry sugar method, the moisture content of the flesh, flesh including peel, and peel of apple decreased by 23%, 20%, and 16%, respectively during 6 hours. However, in the dry salt method, the moisture content of the flesh, flesh including peel, and peel of apple decreased by 19%, 12% and 13%, respectively during 2 hours. During this time, the pH tended to decrease, regardless of the presence of sugar and salt. Total acidity was slightly increased in the case of salt. In hot air drying after osmotic dehydration, the moisture content of flesh including peel of apple decreased from 64% and 67% to 31% and 27%, respectively at 90 minutes, and from 64% and 67% to 11% and 18% at 150 minutes, respectively. The moisture content of the peel decreased from 51% to 10% at 120 minutes. As a result of the sensory evaluation, the overall acceptance of the flesh and flesh including peel was highly evaluated, resultantly, the products were considered to be suitable for the production of gochujang apple jangachi.