• 한국식품저장유통학회지
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• 제10권3호
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• pp.326-332
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• 2003

해양 심층수는 일본, 미국 등에서 200 m 이하의 심해에서 취수되고 있으며, 물의 특성으로 부영양성, 저온안정성 및 청정성을 들 수 있다. 본 연구에서는 발효빵의 효모증식에 대한 해양 심층수와 그 염의 효과에 대해 조사하였다. 해양 심층수와 심층수염을 첨가하여 발효한 빵의 부피증가율은 증류수만을 사용한 빵보다 높게 나타났다. 또한 해양 심층수를 이용한 식빵의 기공 형태는 증류수로 제조된 식빵의 기공보다 둥글고 일정하였다. 한편, 식빵의 전반적인 기호도에서 증류수와 심층수염을 혼합하여 첨가한 식빵이 6.56으로 가장 높은 관능평점을 나타내었다.

• ALGAE
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• 제18권2호
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• pp.129-134
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• 2003

In order to examine the effects of deep seawater (mesopelagic water in the broad sense) on the growth of macroalgae, the growth and nutrient uptake (nitrate and phosphate) of Ulva sp. (Ulvophyceae, Chlorophyta) were investigated by cultivation in deep seawater (taken from 687 m depth at Yaizu, central Japan, in August 2001), surface seawater (taken from 24 m depth), and a combination of the two. Culture experiments were carried out in a continuous water supply system and an intermittent water supply system, in which aerated 500-mL flasks with 4 discs of Ulva sp. (cut sections of ca. 2 $cm_2$) were cultured at 20$^{\circ}C$ water temperature, 100 $\mu$mol photons $m^{-2}{\cdot}s^{-1}$ light intensity, and a 14:10 light:dark cycle. Nutrient uptake by Ulva sp. was high in all seawater media in both culture systems. The frond area, dry weight, chlorophyll a content, dry weight per unit area, and chlorophyll a content per unit area of Ulva sp. at the end of the experimental period were the highest in deep seawater and the lowest in surface seawater in both culture systems. These values, except for dry weight per unit area and chlorophyll a content per unit area, for each seawater media in the intermittent water supply system were higher than those in the continuous water supply system. We conclude that not only deep seawater as the culture medium but also the seawater supply system is important for effective cultivation of macroalgae.

• 한국수산과학회지
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• 제41권2호
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• pp.77-83
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• 2008

This study investigated the quality of tofu prepared by treating soybean milk with deep seawater as a coagulant. The quality and shelf-life of the tofu prepared using the deep seawater coagulant were determined and compared to those using $CaSO_4$, surface seawater, and intermediate seawater coagulant. The tofu made with the deep seawater coagulant was firmest. In addition, the deep seawater tofu product had more, smaller particles in the microscopic view, compared to the tofu made from surface and intermediate seawater coagulants. The deep seawater tofu product had the lowest viable cell counts and turbidity. In addition, the deep seawater tofu product had a longer extended shelf-life. From these results, deep seawater appears to improve the texture, taste, and shelf-life of tofu when used as a coagulant.

• 한국해양공학회:학술대회논문집
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• 한국해양공학회 2006년 창립20주년기념 정기학술대회 및 국제워크샵
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• pp.253-256
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• 2006

This paper shows the study on application of the law temperature energy in the deep seawater. Deep, cold seawater has long been recognized as a valuable ocean energy resource. Recently, research and experimentation has been conducted on energy systems using deep seawater: deep seawater air conditioning system, ice-making device, salt and fresh-water manufacturing system and the Spray freeze drying system for extracting valuable material of the deep seawater. They are technically and economically feasible today: once installed, the energy is inexhaustible and there are no adverse environmental impacts. Because of the economy of scale in the air conditioning system, the seawater A/C system is most appropriate for supplying multiple buildings or hotels in a coastal area.

• 한국수산과학회지
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• 제43권4호
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• pp.373-379
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• 2010

The artificial upwelling of deep seawater increases primary production. This study conducted a lab-scale experiment to investigate the growth of phytoplankton with the mixing ratio of deep and surface seawater. The chlorophyll content in the sample of pure deep seawater was highest, regardless of the phytoplankton groups. Nutrients contained in the deep seawater positively influenced the growth of phytoplankton. The optimum mixture to apply in an artificial upwelling system was a 1:1 ratio of deep and surface seawater. An experiment considering other environmental conditions, such as luminance and specific gravity, should be performed.

• 한국식품저장유통학회지
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• 제10권3호
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• pp.417-420
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• 2003

해양 심층수 첨가에 따른 효모 발효력과 심층수 첨가 최적 농도를 알아보기 위하여 효모균주 9종에 대하여 증식을 조사하였다. 효모균주는 Saccharomyces cerevisiae 10호, 11호, 12호, 901, RCY, Sacch.cerwisiae ktwef DJ97, Saccharomyces cerevisiae YJK, JK99, CMY-28 등이었으며, 해양 심층수는 경도 250, 500, 1000으로 조절하였고 대조군과 함께 증식력을 측정하였다 Saccharomyces cerevisiae 12호 균주가 심층수 경도 500인 시험군에서 증식력도 높았으며, Sacch. cerevisiae 901에서는 경도 1000인 시험군이 대조군에 비해 증식력이 높게 나타나 효모균주의 종류와 심층수의 첨가량에 따라 적응력이 강한 균주가 있었다. 당농도와 심층수 첨가량에 따른 Sacch. cerevisiae kluyevery DJ97의 발효력은 심층수 경도 200의 당 10％ 첨가군에서 가장 잘 증식하였다.

• 한국해양공학회:학술대회논문집
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• 한국해양공학회 2003년도 추계학술대회 논문집
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• pp.329-332
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• 2003

Aquaculture have been important role to supply food resources for mankind. However, competitive power of domestic mariculture industry was declined due to increase of labor and feed expenditures, and quantity import of low-priced livefishes from the developing underdeveloped nations in North and South East Asia. Mass production and quality enhancement can be pointed out to overcome such an industrial environment in this decade. To meet these requirement, movable mariculture base remodeling feasible vessel of chemical tanker or crude oil carrier has been proposed for more advanced mariculture management system by using deep seawater from about 200m which is sustainablely clean, nutrient-rich and cold seawater. Deep seawater can be applied for control of seawater temperature for mariculture base and cultivation phytoplankton and seaweed as feed. Besides mariculture, strategic marketing can be implemented by raw water and ice of deep seawater. Feasibility of applying deep seawater was considered after evaluating general movable mariculture base and management system.

• ALGAE
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• 제17권2호
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• pp.127-133
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• 2002

The red seaweed Eucheuma serra is a high yielding source of lectins. The plants were collected from a depth of 5-6 meters and cultured in the laboratory, field and deep seawater. A Daily Growht Rate (DGR) of 3.5% was observed at 18℃ with a low light of 30μmol photon $ m^{-2} · s^{_1}$ in the laboratory. When the plants were cultured in the field at different depths during winter onths of December and January, best growth was observed at 1 m depth and a DGR of 2.14±0.04% was recorded. The plants grown in the tank with a continuous supply of deep seawater showed a DGR of 8.2% The results indicate that E. serra can be cultivated in large scale both in deep seawater in the tank and in the field for the extraction of lectins at a commercial scale.

• 한국식품영양과학회지
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• 제32권6호
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• pp.840-846
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• 2003

참외피클을 제조하고자 해양심층수염, 천일염 및 정제염을 사용하여 참외의 절임시 이화학적, 관능적 특성에 대해 조사하였다. 참외의 절임기간 동안 중량, 수축률, 염도 및 pH의 변화는 소금의 종류에 따른 차이가 거의 없었다. 절임염수의 탁도는 천일염을 사용한 구에서 가장 높게 나타났으며, 해양심층수염과 정제염은 거의 변화가 없었다. 절임염수의 가용성 고형물 함량은 천일염을 사용한 것에서 정제염과 해양심층수염에서 보다 높게 나타났다. 절 임기간 동안 참외의 칼슘 함량은 해양심층수염과 천일염에서 절임 2일째에 약 4.3배, 3.7배까지 증가하였다. 심층수, 천일염을 사용한 참외 조직 감의 변화는 hardness가 정제염보다 다소 높게 나타났다. 관능검사 결과 해양심층수염을 절임염수로 사용한 참외의 색, 향, 맛, 물성 및 전반적인 기호도가 절임기간이 증가함에 따라 다른 천일염이나 정제염으로 절임한 참외보다 우수한 관능평점을 나타내었다.

• 한국수산과학회지
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• 제41권3호
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• pp.163-169
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• 2008

This study investigated the quality of salted mackerel prepared with deep seawater concentrate and salt. The quality of the salted mackerel product prepared with deep seawater was compared to that prepared with surface and intermediate seawater salts, sun-dried salt, and refined salt. After preparing the salted mackerel products using the five salts, the products were stored at $4^{\circ}C$ for 35 days. Quality characteristics compared were the acid value (AV), peroxide value (POV), lipophilic browning, volatile basic nitrogen (VBN), pH, viable cell count, and sensory factors. The deep seawater salted mackerel product had the lowest AV, POV, browning value, and viable cell counts, compared to the others, while it had the highest score in the sensory evaluation.