Journal of Advanced Marine Engineering and Technology

  • 제40권6호
  • /
  • Pages.458-467
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  • 2016
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  • 2234-7925(pISSN)
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  • 2234-8352(eISSN)
한국마린엔지니어링학회 (The Korean Society of Marine Engineering)
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유해성분이 없는 고품질 소금의 새로운 제조공정에 관한 연구

A study on the new manufacturing processes of high quality salt without hazardous ingredients

  • Kim, Kyung-Geun (Department of Marine System Engineering, Korea Maritime and Ocean University) ;
  • Mun, Soo-Beom (Training ship of Kunsan National University) ;
  • Shao, Yudo (Graduate School of Korea Maritime and Ocean University)
  • 투고 : 2016.03.10
  • 심사 : 2016.07.04
  • 발행 : 2016.07.31
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초록

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.

Salt is the most important substance in physiological activities of the human body concerning transport of the ingested nutrients into the blood. Thus, the most ideal salt must not contain any harmful ingredients such as cadmium, mercury, lead, and arsenic. However, it is legal to include trace amounts of the hazardous ingredients in salt owing to a technical limitation, because salt is generally obtained from seawater. This paper reported an experimental result about a new method of manufacturing high-quality table salts without hazardous ingredients by using "$15^{\circ}C$ low-temperature vacuum drying technology," applied to the sequential extraction phenomenon of seawater with increasing the concentration. The world's best table salt can be produced if the present results are applied and extended to the traditional solar salt industry.

키워드

참고문헌

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  2. C. H. Kim, A Development of Application Technology for the R.O Type Fresh Water Generator Considering the Island Seawater Problem, KIWE-IWW-05-10, The Korea Water Research Development Corporation, Korea, 2005 (in Korean).
  3. K. S. Jung, B. K. Kim, K. G. Yu, J. C. Lee, J. K. Jung, Y. D. Seo, and D. S. Kim, A Planning Report for the Dissolved Resources in Seawater and the Growth Engine Policy Method, Planning report, R&D/2009-0240, Korea Institute of Marine Science and Technology Promotion, Korea, 2010 (in Korean).
  4. Korea Resources Corporation, [Online], Available : http://www.kores.or.kr, Accessed April 20, 2016.
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  6. S. E. Lee, D. C. Kim, E. Y. Kim, H. KIM and D. H. Kim, Development Technology for Production and Distribution of High Quality Solar Salt, Report 081126-3, Korea Food Research Institute, Korea, 2011 (in Korean).
  7. S. B. Mun, S. Y. Choi, K. G. Kim, "A study on the thermal characteristics of the big capacity vacuum dryer for the drying of food materials," Journal of the Korean Society of Marine Engineering, vol. 24, no. 4, pp. 427-434, 2000 (in Korean).
  8. M. B. Joo, J. H. Kang, H. S. Jang, and H. D. Lee, A Study for the Direction Policy for the High-valued Food Industry of the Sun-dried Salt, KMI Report, 2009-04, Korea Maritime Institute, Korea, 2009 (in Korean).
  9. Y. D. Shao, A Study on the Vacuum Heat Transfer for the Production of Table Salt without the Pernicious Ingredients to Human Body, M.S. Thesis, Department of Marine System Engineering, Korea Maritime and Ocean University, 2015 (in Korean).
  10. S. B. Mun, A Study on the Drying Heat Transfer of the Sea Cucumber by the Low Temperature Vacuum Drying Technology, Ph.D. Dissertation, Department of Marine System Engineering, Korea Maritime and Ocean University, 2010 (in Korean).

피인용 문헌

  1. Variation in the functional compounds of molten salt Kimchi during fermentation vol.46, pp.1, 2016, https://doi.org/10.7744/kjoas.20190007