• 한국축산식품학회지
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• 제34권3호
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• pp.378-386
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• 2014

This study was conducted to determine the effects of red and green glasswort on the physicochemical and textural properties of reduced-salt cooked sausages. The control was formulated with 1.5% NaCl; then, three reduced-salt treatments were prepared, with 0.75% NaCl (RS), 0.75% NaCl+1.0% red glasswort (RSR) and 0.75% NaCl+1.0% green glasswort (RSG), respectively. The addition of glasswort within the added amount of 1% had no influence on the pH value of the reduced-salt cooked sausages, regardless of the glasswort type. In terms of color, RSG treatment conveyed a higher hue angle value than the RSR treatment (p<0.05). Increases in the protein solubility (total and myofibrillar proteins) and apparent viscosity of reduced-salt meat batter that were due to the addition of glasswort were observed; however, there were no differences according to the type of glasswort (p>0.05). Furthermore, the addition of glasswort, regardless of its type, resulted in decreased cooking loss, and increased emulsion stability. As a result, reduced-salt cooked sausages formulated with either red or green glasswort demonstrated similar textural properties to those of the control. In conclusion, the type of glasswort within an added amount of 1% had no influence on the physicochemical and textural properties of reduced-salt cooked sausages, except for the color characteristics. In terms of color alteration by the addition of glasswort, the red glasswort, which in comparison with the green glasswort could minimize the color changes of reduced-salt cooked sausages, might be an effective source for manufacturing meat products.

• 한국식품영양과학회지
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• 제42권10호
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• pp.1664-1672
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• 2013

천일염은 자연 환경에서 제조되기 때문에 불용분 사분과 같은 이물이 함유될 가능성이 있다. 본 연구는 여과와 증발을 통하여 소금의 불순물 등 이물질을 효율적으로 제거하면서도 미네랄이 풍부한 소금을 생산하기 위해 수행되었다. 함수를 여과한 후 $90^{\circ}C$에서 회전식진공농축기를 이용하여 소금결정을 제조한 후에 탈수하였다. 이렇게 제조된 소금을 천일식제조소금이라 명명하였다. 소금의 수율은 물의 증발량에 의해 결정되는데, 증발량이 40%, 50%, 60%일 때 각각 40S, 50S, 60S로 표기하였다. 천일식제조소금의 수율은 40S, 50S, 60S가 각각 7.22%, 10.79%, 15.06%로 일반 천일염의 제조 수율인 4~8%보다 유사하거나 높았다. 천일식제조소금의 염도는 40S, 50S, 60S가 각각 90.38%, 91.16%, 68.16%를 나타냈다. 관능검사 결과 전체기호도가 가장 높은 소금은 40S이며, 쓴맛이 강함 소금은 60S를 나타냈다. Na, Mg, K, Ca의 미네랄 함량은 40S와 50S가 Mg 함량이 낮다는 것을 제외하면 천일염과 유사하였다. 불용분 함량은 천일염이 0.023%로 천일식제조소금보다 높고, 사분분석 함량은 천일염과 40S, 50S는 유의차가 없었다. 용해속도(g of salt/100 mL $H_2O$/sec)는 40S, 50S, 60S가 각각 0.69, 0.70, 0.69로 천일염의 용해속도(0.47)보다 높았고, 상대습도 70%, 저장온도 $20^{\circ}C$에서의 수분 재흡수 속도는 천일식제조소금 40S, 50S가 정제염보다는 빠르지만 천일염보다는 약 3~5배 낮은 결과를 보여주었다. 본 연구에서 개발한 천일식제조소금은 미네랄, 불순물 함량, 용해속도 및 수분 재흡수 등의 물리화학적 특성이 천일염에 비해 우수한 것으로 판단된다.

• 멤브레인
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• 제1권1호
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• pp.5-12
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• 1991

Since the discovery of the Loeb-Sourirajan reverse osmosis membrane, thirty years have passed and many membrane technologies and new membranes for applications have been developed in the world. In the early stage of these developments Japan has not contributed much, but from the middle of 70ties Japan has started its own R&D projects starting from the desalination technology, and now various private industries and government ministries are actively engaging in R & D of membrane technologies in Japan. In Table 1 the chronological developments of important events of developments and projects relating membrane technologies inside and outside of Japan are introduced and their details will be explained. The first membrane technology applied in the Japanese industry was a electrodialysis(ED) process using ion-exchange membranes. 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 Corp.(at that time). To apply ED process for sea-water concentration 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. Three 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.

• 한국세라믹학회지
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• 제31권9호
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• pp.957-968
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• 1994

Manufacturing process of porous glass by the filler method was studied. Commercial soda-lime-silicate glass powder was mixed with inorganic salt as the filler such as KCl, K2SO4, Na2SO4. Sintering shrinkages of mixed powders with the variation of sintering temperature were compared, and the effects of the fillers to shrinkages of mixed powder were increased in the order of Na2SO4${\mu}{\textrm}{m}$ of pore diameter were manufactured when the filler sizes 100~200 ${\mu}{\textrm}{m}$. The open pore volume of porous glass is determined by the quantity of filler and porous glasses having open pore volume between 30 and 70 vol% are available. Available sintering temperature range for preparation of porous glass is from the softening temperature of the glass powder to eutectic melting temperature of DTA curve of mixed powder.

• 한국콘크리트학회:학술대회논문집
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• 한국콘크리트학회 1998년도 봄 학술발표회 논문집(I)
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• pp.277-283
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• 1998

In this study we changed W/C into 45, 50, 55, 60%, mixed sea sand which is often used as a replacing aggregate according to the lack of recourse with river sand in the ratio of 5:5 and producted antiwashout underwater concrete. We measured slump flow, air value, pH and suspension in the fresh concrete. After testing each W/C through unit weight and compressive strength of specimen which is produced and cured in the air and salt water it was founded that if sea sand was properly used after salt manufacturing, there will be no bad influence to antiwashout underwater concrete. The characteristic of them showed excellent, when W/C was 50%.

• 대한화학회지
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• 제16권5호
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• pp.320-327
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• 1972

韓國産 土炭의 흄酸의 性狀(分子量, 分子式 및 示性式)과 基應用(田沓用 土壤改良制 및 溶性燐質 肥料製造)에 關해서 이미 硏究報韓 바가 있으나, 흄酸의 構造를 推定하는데 있어서, 未及한 鮎이 있어서, 이의 補完策으로서 aromatic diazonium salt를 coupling 시켜, phenolic-OH group 의 結合狀態를 살펴보고 各種 aromatic diazonium salt와 흄酸 및 니트로흄酸에 依해서 얻어진 生成物들을 Azo 染料로 利用함으로서 應用策의 一環을 講究했다.

• 설비공학논문집
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• 제6권4호
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• pp.406-416
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• 1994

In this study the reactor design procedure and method of solid-solid-gas chemical heat pump system using STELF technology were investigated. For manufacturing IMPEX block which is the kernel of reactor, proper salt pair should be selected, and equilibrium temperature drop and COP should be examined for selected salt pair. Moreover, apparent density, residual porosity, and graphite ratio should be calculated to give minimum block volume and mass, and maximum energy density without causing heat and mass transfer problems. Since heat exchange area can be changed with operating condition, reactor diameter, length, and stainless steel thickness should be decided for desired specifications. These procedure and method were applied to the case study of 6kW cold production and 8 hours storage capacity reactor.

• Korean Membrane Journal
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• 제2권1호
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• pp.1-8
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• 2000

In Kimchi (a salt-pickled and fermented food) manufacturing industry, the process of brining and rinsing the raw vegetable produces a vast amount of wastewater of high salinity. Instead of expensive and low-efficient conventional treatment system, brining wastewater reuse system was developed using hybrid chemical precipitation/microfiltration. In the microfiltration of chemically treated brining wastewater, comparison of flux, backwashing frequency and energy consumption was made between dead-end and crossflow filtration mode. The optimum location of neutralization step in this system was also discussed in connection with the microfiltration performance. The quality test of Kimchi prepared by the reuse system confirmed the new approach was successful in terms of water/raw material(salt) saving and wastewater reduction.

• 한국수산과학회지
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• 제45권6호
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• pp.640-647
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• 2012

Squid Sikhae is a traditional salt-fermented food in Korea. We evaluated the standardization of optimal processing conditions for desirable quality-controlled squid Sikhae using analyses of physiochemical properties, microbiological species, and organoleptic tests. The optimal fermentation temperature, sun-dried sea salt concentration, and fermentation period for manufacturing squid Sikhae products of the aceeptable quality were $10^{\circ}C$, 4%, and 6 days. In addition, optimal concentrations of the additional ingredients of red pepper powder and crushed garlic for acceptable quality squid Sikhae were both 6%.

• 한국막학회:학술대회논문집
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• 한국막학회 1999년도 심포지움시리즈 Jan-99 막분리공정을 이용한 재활용 기술
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• pp.1-12
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• 1999

In Kimchi (a salt-pickled and fermented food) manufacturing industry, the process of brining and rinsing the raw vegetable produces a vast amount of wastewater of high salinity. Instead of expensive and low-efficient conventional treatment system, brining wastewater reuse system was developed using hybrid chemical precipitation / microfiltration. In the microfiltration of chemically treated brining wastewater, comparison of flux, backwashing frequency and energy consumption was made between dead-end and crossflow filtration mode. The optimum location of neutralization step in this system was also discussed in connection with the micro filtration performance. The quality test of Kimchi prepared by the reuse system conformed the new approach was successful in terms of water/raw material (salt) savings and wastewater reduction.