• Applied Biological Chemistry
• /
• v.38 no.1
• /
• pp.83-89
• /
• 1995

Changes in physical, chemical and microbiological characteristics of rice-doenjang prepared with two different methods with or without soak treatment were investigated during 60 days of aging at $32^{\circ}C$ and $15^{\circ}C$. The pH of soak-treated rice-doenjang decreased slowly, but that of nonsoak-treated rice-doenjang decreased rapidly at the initial aging stage with the aging temperature of $32^{\circ}C$, resulting in pH 5.1 after the 60 days of aging time. Reducing sugar contents increased up to the $30{\sim}50$ days of aging time and decreased thereafter. The contents of soluble nitrogen, formol nitrogen, ammoniacal nitrogen and amino nitrogen were more affected by preparation methods than by aging temperatures. Color values depended not only on preparation methods but also on aging temperatures. There were no significant differences in the bacterial counts of rice-doenjang, while apparent differences in the yeast and mold counts by aging temperatures were observed. These results suggested that the properties of soak-treated rice-doenjang were less changed than those of nonsoak-treated rice-doenjang by aging time and temperature. And, with a view point of nitrogen compounds, aging time could be reduced by soak treatment.

• Journal of the Korea Institute of Building Construction
• /
• v.22 no.6
• /
• pp.553-564
• /
• 2022

Concrete is a representative composite material that shows excellent performance in the construction field. However, it is a brittle and nonhomogeneous material and exhibits weak behavior against bending and tensile forces. To compensate for such weakens, fiber reinforcement has been utilized, and steel fiber has been recognized as one of the best material for such purpose. However, steel fiber can seriously affect the durability of concrete exposed to the marine environment due to the corrosion caused by chlorine ions. This study intended to evaluate the mechanical performance of steel fiber reinforce concrete during and after repeated wet/dry cycles in salt solution. According to the experimental results, there was no reduction in the relative dynamic modulus of concrete during the repeated wet/dry cycles in salt solution for 37 weeks. Flexural strength was not decreased after completion of repeated wet/dry cycles in salt solution. There was no sign of corrosion in steel fibers after visual observation of fractured surface. However, the flexural toughness was decreased, and this is because about half of the concrete specimen showed failure before reaching the maximum displacement of 3 mm. Although repeated wet/dry cycles in salt solution did not cause cracks in concrete through corrosion of steel fibers, specific attention is required because it can reduce flexural toughness of steel fiber reinforced concrete.

• Proceedings of the Korean Institute of Surface Engineering Conference
• /
• 2013.05a
• /
• pp.39-42
• /
• 2013

자동차 및 에너지 산업의 적용을 목표로 고망간강의 기계적 성질 향상 연구가 활발히 진행된 반면 내식성 연구는 미비하다. 본 연구에서는 염수 환경 및 H2S 환경에서 4종의 고망간강의 내식성에 미치는 크롬 및 망간의 영향을 조사하였다. 비교재로 사용된 탄소강 대비 실험재의 부식 속도는 침지 실험을 통해 얻어졌다. 또한 내식성 기구 고찰을 위하여 상평형 프로그램을 통하여 녹 층을 예측하고, 침지실험으로부터 얻어진 녹 층을 XRD, SEM-EDS 및 TEM-EDS로 분석하였다. 3.5% NaCl 용액에서 크롬 및 망간이 모두 내식성을 향상시킨 반면, synthetic seawater에서는 크롬만이 내식성을 향상시켰다. 또한 이들 염수 환경과 달리 H2S 환경에서 크롬과 망간 모두 내식성을 향상시키지 못했다. 환경에 따라 강의 내식성에 미치는 합금 원소의 영향이 상이한 원인은 각각의 환경에서 형성된 녹층의 구성 물질의 차이에 의한 것으로 이에 대하여는 본문의 된 녹 층 분석 결과에서 자세히 설명되었다.

• Food Science and Preservation
• /
• v.23 no.4
• /
• pp.459-470
• /
• 2016

This study was conducted to determine the potential use for salted Kimchi cabbage and kimchi paste by analyzing the quality characteristic of kimchi prepared with stored them. Salted Kimchi cabbages were packed with the 2% brine and kimchi paste were stored at $4^{\circ}C$ for 8 weeks, respectively. Kimchi prepared at 0 day and kimchi prepared with stored salted Kimchi cabbage and kimchi paste every week were stored at $4^{\circ}C$ for 8 weeks. The salinity and titratable acidity of salted Kimchi cabbage packed with the brine was lower than control. The results of salinity, pH and moisture contents of kimchi paste did not show any significant differences during storage, however, the titratable acidity was increased. In sensory evaluation, salted Kimchi cabbage packed with the brine showed higher score in overall preference than control. Kimchi paste showed 4.9~6.1 score in overall preference during storage. The titratable acidity of kimchi prepared with stored salted Kimchi cabbage and kimchi paste was lower than control. But, the results of sensory evaluation did not show significant difference among treatments. The study suggested that the use of 2% brine is an effective way for extending shelf-life of salted Kimchi cabbage and Kimchi prepared with stored salted Kimchi cabbage and kimchi paste every week is effective to delay the fermentation but no difference in sensory evaluation.

• Food Science of Animal Resources
• /
• v.27 no.4
• /
• pp.416-423
• /
• 2007

This study investigated the effect of ohmic thawing on the physicochemical properties of pork meat. The physicochemical properties of pork meat thawed by brine immersion and electrode contact ohmic systems were compared. A more rapid thawing rate was seen with the electrode contact thawing system than with brine immersion. No significant differences in pH were found with increasing voltage for both thawing methods (p>0.05). Increasing the voltage level tended to decrease drip loss, resulting in increased water holding capacity. The shear forces of pork thawed at 50 V did not differ from the control (p>0.05) for both thawing methods. Although significantly high TBARS (p<0.05) values were found at 20 and 40 V for immersion, and 0 V for contact thawing, increasing the voltage level tended to decrease the TBARS values. Regarding TVBN, no significant effect was observed with increasing voltage levels (p>0.05). The total color difference of pork was significantly higher (p<0.05) with immersion thawing than with electrode contact thawing. These results indicate that brine immersion thawing is favorable at high voltage levels, while lower voltage levels are applicable for electrode contact thawing.

• Proceedings of the Korean Institute of Surface Engineering Conference
• /
• 2012.05a
• /
• pp.307-307
• /
• 2012

마그네슘합금은 넓은 분야에서 사용되고 있지만 높은 산화성과 화학반응성 때문에 표면처리를 하지 않고서는 사용 할 수 없다. 따라서 본 과제에서는 개발 중인 신 마그네슘 합금소재의 부식 및 피막특성을 관찰하기 위해 염수분무시험, 염수침지, 분극 시험 및 도장밀착성 내식성 시험을 시행하였다. 이 결과는 새로 개발되는 신 마그네슘 합금 성분 및 함량 결정의 기초 데이터가 될 것이다.

• Journal of the Korea institute for structural maintenance and inspection
• /
• v.27 no.5
• /
• pp.16-22
• /
• 2023

In this study, a salt water immersion test was performed on concrete specimens simulating the concrete mix design of the nuclear power plant, and the correlation between the amount of chloride and the XRF component according to the depth of the concrete was analyzed. The amount of chloride on the surface of the nuclear power plant concrete increased slightly with increasing immersion time in salt water, but the amount of chloride in the depth of 5.5 mm or more showed a clear tendency to increase with increasing immersion time in salt water. As a result of analyzing the correlation between the amount of chloride in concrete and the XRF component, the concrete with 20% FA substitution compared with the OPC concrete showed a very high correlation between the composition ratio of Cl ions and the evaluation result of salt damage resistance by XRF component analysis. Accordingly, it was confirmed that chlorine ion analysis and salt damage resistance performance evaluation by XRF component analysis were possible through repeated data accumulation in the nuclear power plant concrete mix with 20% fly ash replacement.

• Proceedings of the Korean Institute of Surface Engineering Conference
• /
• 2013.05a
• /
• pp.74-74
• /
• 2013

본 연구에서는 AZ31 마그네슘 합금의 내식성을 향상시키기 위하여 플라즈마 전해산화(PEO, plasma electrolytic oxidation)법을 이용하여 $5{\sim}50{\mu}m$ 두께의 산화피막을 형성시켰으며, 염수침지법, 동전위 분극실험 및 a.c. 임피던스 측정법을 이용하여 형성된 산화피막의 특성을 평가하였다. 플라즈마 전해산화 피막은 다양한 용액에서 펄스전류를 인가하여 형성하였으며, 플라즈마 전해산화 처리된 AZ31 마그네슘 합금 시편은 증류수에서 실링 처리할 경우 0.5 M NaCl용액에 침지 시 600 시간동안 부식이 일어나지 않았다.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.29 no.3
• /
• pp.420-424
• /
• 2000

적과 단감은 비타민 A와 C등의 영양 성분이 함유되어 있으나 전량 폐기 처분되고 있다. 이러한 적과 단감의 이용가능성을 발견하기 위해 적과 부유 단감으로 15$^{\circ}C$, 60일간 숙성 중의 경도, 색도, pH 및 염도의 변화와 기호도, 색, 냄새, 염도 및 조직감 등을 10일간은 감소하였으나 이후 일시적으로 증가하였으며 30일 이후에는 감소하여 연화되었다. 색도의 변화는 명도(L)는 염수 장아찌와 고추장 장아찌 모두 숙성기간 중 감소하였으며 ΔE 값은 고추장 장아찌의 경우 처음 30일간, 염수 장아찌는 40일 RK지 증가 후 감소하였다. 고추장 장아찌와 염수 장아찌 pH의 변화는 처음 10일간은 큰 감소 폭을 나타내었지만 이후에는 서서히 감소하여 숙성 60일째에는 각각 4.5와 4.0을 나타내었다. 염도는 장아찌의 경우 점차 증가하여 60일째에는 고추장 장아찌 5.8, 염수 장아찌는 6.1이 되었으며 침지액의 염도는 점차 감소하여 60일 후에 각각 5.8과 5.4로 나타내었다. 각각의 장아찌에 대한 관능 검사를 실시한 결과 숙성 40일째에 기호도가 가장 높았으며 전반적인 기호도는 고추장 장아찌는 5.9, 염수 장아찌는 4.3으로 나타나 적과 단감을 이용한 고추장 장아찌의 이용 가능성을 발견할 수 있었다.

• Proceedings of the KIEE Conference
• /
• 2006.07a
• /
• pp.492-493
• /
• 2006

송전 철탑의 도장 도료의 성능 평가는 부착강도시험, 염수분무시험, 내후성시험을 실시하고 있으며, 본 연구에서는 새로운 도장성능 방법인 교류임피던스를 측정하여 철탑 도장 도료의 특성을 평가하였다. 그 결과 우레탄계 2회 도장은 침지 초기와 침지 6일 후 임피던스가 $10^{10}[{\Omega}]$으로 양호한 특성을 보였지만 새롭게 개발된 실록산계 1회 도장은 6일 침지 후 $10^7[{\Omega}]$으로 낮아서 부식방식용 도장 도료로써의 특성은 낮았다. 따라서 철탑 도장 도료는 2회 도장을 실시하는 것이 타당한 것으로 사료된다.