• Proceedings of the Korean Society for Food Science of Animal Resources Conference
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• 2005.10a
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• pp.182-185
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• 2005

본 연구는 식염첨가량을 달리하여 제조한 로인 햄의 품질특성을 평가하고, 제조 가능한 최저식염첨가수준을 결정하고자 실시하였다. 식염첨가량을 0, 0.5, 1.0, 1.5, 2.0%로 달리하여 염지액을 다침주사로 주입한 로인 햄의 이화학적 및 조직학적 및 관능적 성상을 평가하였고, 고염처리구와 비교하였다. 제조한 로인 햄의 pH, 그리고 수분, 지방, 단백질 함량은 각각 5,8${\sim}$5.9, 66${\sim}$70%, 1${\sim}$l.3%, 21${\sim}$26%였다. 수분함량은 식염 무첨가구가 첨가구에 비하여 유의적으로 낮게 나타났고, 반면에 단백질함량은 식염 무첨가구가 첨가구에 비하여 유의적인 차이를 보이며 높게 나타났다. 색도는 명도에서만 고염 처리구 중 1.5%가 저염 처리구 0.5%이하와 차이를 보였다. 보수력은 식염첨가량에 따른 유의적 차이를 보이지 않았고, 반면에 가열감량은 식염 무첨가구가 0.5%이상의 식염 첨가구에 비해 유의적인 차이를 보이며 높게 나타났다. 조직학적 특성을 평가하기 위해 실시한 allo-kramer 전단력 측정 결과, 식염 무첨가처리구는 0.5${\sim}$1% 식염첨가구에 비하여 높게 나타났으나, 1.5${\sim}$2% 첨가처리구와는 유의적인 차이를 보이지 않았다. 관능검사 곁과에서 식염 무첨가구는 평가항목 전반에 걸쳐서 좋지 않은 것으로 평가되었으며, 특히 다즙성, 색도, 염도 및 총체적인 항목에서 매우 낮게 평가되어 제품으로서 가치를 상실하였다. 반면에 0.5% 이상의 식염 첨가구는 식염첨가량에 관계없이 유사한 관능적 특성을 보였으며, 2.0%의 고염 처리구는 오히려 염도에서 다른 평가항목보다 낮게 평가되었고, 1.0% 식염 첨가구는 오히려 조직감과 염도에서 매우 좋게 평가되었다. 이러한 결과는 제조 가능한 식염첨가최저수준은 0.5%이상임을 보여주었다. 따라서 로인 햄의 제조에 필요로 되는 식염의 첨가량은 0.5${\sim}$1.5% 범위로 평가된다. 차후의 연구로는 저염 로인 햄의 경우 품질의 저하를 보완할 수 있는 기능성 첨가물이나 가공기법이 필요할 것으로 보인다.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.21 no.8
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• pp.298-303
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• 2020

This study examined the washing conditions for high-quality solar salt. The salinity of the washing water was set to 5 % to prevent yield loss, and the temperatures of the washing water were 5, 10, 17.5, and 20 ℃. After washing the solar salt, the moisture content, salinity, insoluble matter, and sandy powder were measured from the solar salt. In addition, the color properties, L*[lightness], a*[redness], b*[yellowness], and yield were measured. The moisture content of the salt showed a tendency to increase when the temperature of the washing water was above 10 ℃, and the salinity and yield tended to decrease as the temperature of the washing water was high. The amount of insoluble matter decreased with decreasing temperature of the washing water. In the case of sandy powder, the highest value was 0.67 % at a washing water temperature of 5 ℃, and the value was 0.57 % under the other temperature conditions. Regarding the color properties, the b* [yellowness] of the color of the solar salt increased when the washing water temperature was high. This appeared to decrease the appearance quality. According to the above results, a washing water temperature above 10 ℃ was appropriate. The development of design factors of a high-quality solar salt production system is expected with experiments to define the drying conditions after the washing process.

• Journal of the Korean Society of Food Science and Nutrition
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• v.4 no.1
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• pp.55-58
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• 1975

(1) 가족계획사업(家族計劃事業)이 10여년간(餘年間) 계속(繼續)되고 있으나 아직도 농촌(農村)에서는 그 성과(成果)가 저조(低調)한 것 같은데, 비단 농촌(農村)뿐만은 아니지만 전국적(全國的)으로 본사업(本事業)에 적극(積極) 주력(注力)하여 인구증가(人口增加)를 억제(抑制)하고 식량(食糧)을 위시(爲始)하여 식염(食鹽)의 소비량(消費量)도 줄이는 데 가일층(加一層) 노력(努力)해야 소득증대(所得增大)에도 이바지할 것으로 여긴다. (2) 도시(都市)가 농촌(農村)보다는 약간 덜 짜게 먹는 형편(形便)이기는 하나 하루 평균(平均) 섭취(攝取)해야 할 식염량(食鹽量)(20g)보다는 도시(都市)와 농촌(農村)이 다 같이 필요이상(必要以上)으로 4배(倍)나 많은 식염(食鹽)을 섭취(攝取)하므로 하루 빨리 소득증대(所得增大)를 모색(摸索)하여 채식위주(菜食爲主)의 식생활(食生活)에서 벗어날 수 있는 식생활(食生活) 개선(改善)이 있어야 하며 많은 식염(食鹽)의 섭취(攝取)에서 유발(誘發)되는 이차적(二次的) 부작용(副作用)을 추구(追究)하여 만일(萬一) 그것이 발견(發見)된다면 그 해결방안(解決方案)을 연구(硏究)해야 할 것이다. 이것에 또한 본연구(本硏究)의 더 큰 의의(意義)가 있다고 하겠다.

• Food Science and Preservation
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• v.23 no.3
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• pp.341-346
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• 2016

The purpose of this study was to investigate alcohol content of commercial Korean fermented sources and to analyze the quality parameters such as titratable acidity, pH, salinity, reducing sugar, alcohol and yeast cell count. Eighty-seven samples of Doenjang, 68 samples of Kanjang and 57 samples of Kochujang were collected and divided into conventional and improved products depending on manufacturing method. As a result, the titratable acidities of conventional Doenjang, Kanjang and Kochujang were 1.72, 1.23 and 1.25%, and those of the improved products were 1.87, 1.80, and 1.00%, respectively. The pH values of conventional Doenjang and Kochujang were lower than those of the corresponding improved products and the pH of conventional Kanjang was higher than improved products. The salinities of the conventional products were higher than the improved products, and an the reducing sugar and alcohol content of the conventional products were lower than the improved products. The detection rate of alcohol (above 1%) in conventional Doenjang, Kanjang, and Kochujang were 6, 10 and 39%, respectively while the corresponding improved products showed much higher rates of 100, 76 and 100%, respectively. There was no significant difference in the yeast cell count between the alcohol-containing products and the alcohol-free products. Accordingly, further study is necessary to develop a manufacturing method using non-degradable sugar and salt control to reduce the production of alcohol in Korean source.

• Culinary science and hospitality research
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• v.18 no.5
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• pp.243-255
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• 2012

This research has been conducted to develop the best recipe for brown sauce containing freeze-dried Salicornia powder. For this purpose, we made brown sauces with different contents of freeze-dried Salicornia powder and performed physico-chemical characteristic and sensory test. The highest salinity of freeze-dried Salicornia powder was 0.15% when 1% freeze-dried Salicornia powder was added to distilled water, SP1. The highest brightness of brown sauce was achieved with 1.2% freeze-dried Salicornia powder and was 45.29 with BSP12. More powder led to significant increases of the samples(p<0.001) in salinity and brightness. DPPH radical scavenging increased with greater freeze-dried Salicornia powder. Taste was highest at 6.36 with 0.6% powder and there was no significant difference compared to BSP6 and BSP9. Based on these findings, it was concluded that the brown sauce with Salicornia has antioxidative characteristics and the best salinity is achieved with 0.6% freeze-dried Salicornia powder. Salicornia had enough salinity to substitute salt to a certain degree and improved the quality of brown sauce in terms of the sensory test.

• The Journal of Engineering Geology
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• v.19 no.1
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• pp.9-14
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• 2009

In this work applicability of a sharp-interface model to well-scale problems is examined. In coastal areas one of the main concerns in groundwater development is saltwater intrusion. To determine the saltwater intrusion at a well one needs to evaluate the saltwater content from a pumping well. We conducted laboratory sand-tank experiments to determine if a sharp-interface model can simulate the saltwater content of a pumping well. Lateral saltwater intrusion experiments and freshwater lens experiments are conducted. A partially penetrating well and a fully penetrating well are used. Comparison between numerical results and observation results indicates that the sharp-interface model can determine saltwater contents reasonably well. We conclude that a sharp-interface model can be applied to well-scale groundwater flow problems in coastal areas.

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.4
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• pp.760-763
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• 2001

Five commercial salt-fermented shrimps contained 29.8~48.3% of salt 3.5%~7.3% of total nitrogen and 0.3~0.7g/100g of amino-nitrogen respectively. The average peptide length(APL) of five commercial salt-fermented shrimps ranged from 10.1 to 15.0. Sample B and E showed longer APL than the others with the values of 15.0 and 14.4 respectively. Protease activity showed the large differences in five samples from 17 unit to 232 unit ; sample C showed the highest protease activity with 232 unit while sample D and E were relatively lower with 17 unit and 18 unit respectively. The chitinase activities which can hydrolyze chitin the one of components on outer layer of shrimp ranged from 14.4 unit to 171 unit. Sample E had the highest chitinase activity as 171 unit but sample B showed the lowest activity with 14.4 unit. Chitooligosaccharides of five commercial salted-fermented shrimps were consisted of monoglucosamine diglucosamine and triglucosamine.

• KSCE Journal of Civil and Environmental Engineering Research
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• v.36 no.3
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• pp.493-502
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• 2016

This study examines how rock condition affects the variation of the chargeability and electrical resistivity of the rock. In the theoretical study, the relationship correlating chargeability with the variables affecting it is derived. A parametric study utilizing the derived relationship reveals that the size of narrow pores ($r_1$) is the most influential factor on chargeability, and the salinity of pore water ($C_0$) is the second. In the laboratory experiments, small scale rock fracturing zone is modelled using sand stone. Chargeability and resistivity are measured by changing the size of the joint aperture, the location of fractured zone and the existence of clay gouge and/or clay layer which shows lower chargeability than the sand stone layer in the multi-layered ground. Test results show that chargeability is controlled not by the rock fracturing condition but by the size of narrow pore ($r_1$) where each line of current flow passes through. Also, the chargeability decreases with increase of the pore water salinity ($C_0$). In conclusion, the ground condition can be identified more efficiently by measuring the induced polarization along with the electrical resistivity; identifying the existence of sea water, the layered ground and/or the fractured rock becomes more reliable.

• Journal of Korean Tunnelling and Underground Space Association
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• v.18 no.5
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• pp.401-412
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• 2016

It is extremely difficult to apply conventional grouting methods to subsea tunnelling construction in the high water pressure condition. In such a condition, the rapid artificial freezing method can be an alternative to grouting to form a watertight zone around freezing pipes. For a proper design of the artificial freezing method, the influence of salinity on the freezing process has to be considered. However, there are few domestic tunnel construction that adopted the artificial freezing method, and influential factors on the freezing of the soil are not clearly identified. In this paper, a series of laboratory experiments were performed to identify the physical characteristics of frozen soil. Thermal conductivity of the frozen and unfrozen soil samples was measured through the thermal sensor adopting transient hot-wire method. Moreover, a lab-scale freezing chamber was devised to simulate freezing process of silica sand with consideration of the salinity of pore-water. The temperature in the silica sand sample was measured during the freezing process to evaluate the effect of pore-water salinity on the frozen rate that is one of the key parameters in designing the artificial freezing method in subsea tunnelling. In case of unfrozen soil, the soil samples saturated with fresh water (salinity of 0%) and brine water (salinity of 3.5%) showed a similar value of thermal conductivity. However, the frozen soil sample saturated with brine water led to the thermal conductivity notably higher than that of fresh water, which corresponds to the fact that the freezing rate of brine water was greater than that of fresh water in the freezing chamber test.

• Proceedings of the Korea Water Resources Association Conference
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• 2004.05b
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• pp.547-551
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• 2004

연안유역으로 유입되는 소하천의 유량 및 오염물질의 농도는 유역의 기상상태(강우량 및 증발량), 토지피복도, 인공구조물의 운영규clr 등에 의하여 변화한다. 특히, 강우에 의한 오염부하량 변화는 평상시의 오염부하량에 비하여 그 변화량이 매우 크기 때문에 평상시의 측정간격으로는 보다 정확한 오염부하량 산정에 한계가 있다. 따라서, 본 연구에서는 충청남도 보령시를 관통하는 대천천을 대상으로 강우에 의한 오염부하량 변화를 연속적으로 측정하였다. 대천천은 상류지역에 청천저수지가 형성되어 있으며, 보령시내를 관통하는 과정에서 도시 오염물질이 유입되는 양상을 보이고 있으며, 천수만 입구지역으로 유입되는 지방하천이다. 유역오염부하량 계산에 필요한 유량은 보(weir)에서 측정한 수위자료를 이용하여 환산하였으며, 수온, 탁도 및 염도는 OBS-3A 장비를 이용하여 연속측정하였다. 또한, 영양염류의 오염물질 농도는 30분 간격으로 채수하여 분석하였다. 분석결과, 오염물질 항목에 따라 시간에 따른 오염부하량 변화양상이 매우 상이하게 나타났으며, 변화 폭도 매우 크게 나타나서 강우시의 오염부하량을 추정하기 위해서는 1시간 간격 이내의 관측자료를 이용하여 추정하는 방법이 타당한 것으로 파악되었다.