• Korean Journal of Food Science and Technology
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• v.32 no.2
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• pp.373-379
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• 2000

Low salt fermented anchovy was stored at $25^{\circ}C$ for a period of 20 days from the time of ultra-high pressure treatment under different operating conditions, such as magnitude of pressure($(200{\sim}500\;MPa)$, temperature$(20{\sim}50^{\circ}C)$ and treatment time$(5{\sim}20\;min)$ with viable cell count(VCC) and quality assessments conducted at regular intervals. VCC decreased logarithmically during storage. Lower values of VCC in the treated samples were observed compared to the untreated. A gradual increase in peroxide value was noticed during storage, compared to those of the untreated which showed a sudden rise. Thiobarbituric acid value decreased initially and remained at that level before rising almost exponentially between 12 and 20 days. Volatile basic nitrogen increased gradually during storage. Amino nitrogen remained almost constant up to 20 days, regardless of any conditions investigated. High pressure treatment maintained better quality during storage at $25^{\circ}C$ by reducing the viable cell count in low salt fermented anchovy.

• Journal of the Korean Society of Food Science and Nutrition
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• v.23 no.2
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• pp.348-352
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• 1994

The adding effect of Koji, made by Aspergillus oryzae, in low salt-fermented anchovy paste was studied to reduced fermentation time and to enhance flavor quality as a commercial feasibility in seafood industry. The content of volatile basic nitrogen increased slowly during fermentation , whereas that of amino nitrogen was the highest in 30 days of low salt-fermented anchovy made with Koji. Protease and lipase activity in anchovy paste, which made with or without Koji, were high amount in 30 and 20 days of fermentation, respectively. A number of proteolytic bacteria was high level in 13 days and then slowly decreased afterward.

• Korean Journal of Environmental Agriculture
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• v.28 no.4
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• pp.397-402
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• 2009

In Korea, salt stress is one of the major problems limiting crop production and eco-environmental quality in greenhouse soil. The objective of this study was to evaluate the effectiveness of organic residues (Chinese milk vetch, maize stalk, rice straw, and rye straw) for reducing salt activity in greenhouse soil. Organic residues was incorporated with salt-accumulated soil (EC, 3.0 dS $m^{-1}$) at the rate of 5% (wt $wt^{-1}$) and the changes of electrical conductivity (EC) was determined weekly for 8 weeks under incubation condition at $30^{\circ}C$. The EC, microbial biomass carbon (MBC), and water soluble ions in soil was strongly affected by C/N ratio of organic residues. After 8 weeks incubation, the concentration of water soluble $NO_3{^-},\;Ca^{2+}$, and $Mg^{2+}$ was significantly decreased in organic residues having high C/N ratio (maize stalk, rice straw, and rye straw) incorporated soil compared to organic residues having lower C/N ratio (Chinese milk vetch) incorporated soil. The EC value in Chinese milk vetch incorporated soil was higher than control treatment. In contrast, maize stalk, rice straw, and rye straw amended soil was highly decreased the EC value compared to control and Chinese milk vetch applied soil after 4 weeks incubation. Our results indicated that incorporation of organic residues having high C/N ratio (>30) could reduce salt activity resulting from reducing concentration of water soluble ions.

• Journal of the Korea Organic Resources Recycling Association
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• v.13 no.1
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• pp.61-70
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• 2005

In order to reduce salt(as NaCl) contents in food waste and to improve the quality of discharged wastewater produced during the recycling process of food waste for the purpose of compost and feed stuff, a salt reduction process by added water into food waste was developed. The pilot plant with a rotary type salt reduction equipment to manage continuously 0.5 ton food waste per hour was constructed and the efficiency was tested. The amount of added water was calculated by the water content and the efficiency of dewatering process of food waste. Approximately 0.8 liter water per a kilogram of food waste was injected into the reactor in which food waste was pouring simultaneously, then diluted/mixed in a rotary reactor. About 1.1 liter of leachate including added water was generated, but the leachate contained a very high content of organic particles, so most particles were recovered by two step solid-liquid separation process. The first step was a gravitational filtering process using screens with a pore diameter of 1mm, and the second separation process was centrifugal process. Organic quality of food waste which had been desalted was maintained by inputting the entirely recovered organic particles. The efficiency of salt reduction of food waste was estimated by measuring a chloride anion by titration and salinity by a probe. The results by the two different measuring methods were always over 50%, and the quality of final wastewater was improved up to $200mg/{\ell}$ as TS(total solid) by an additional settling process after the two step solid-liquid separation process.

• Journal of the East Asian Society of Dietary Life
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• v.25 no.1
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• pp.131-138
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• 2015

In this study, cucumber Jangachi using Sake cake was prepared and its quality characteristics verified. After preparing various cucumber Jangachi with different salt concentrations, physicochemical characteristics, hardness and sensory evaluation were investigated. Five samples (0%, 3%, 6%, 9% and 12% brine) were used and designated as treatment plots (CJ0, CJ3, CJ6, CJ9 and CJ12, respectively). Higher concentration of brine was associated with reduced pH of cucumber Jangachi and higher total acidity. Salinity decreased significantly as storage period increased. On day 0, it shows similarity to the concentration of brine, whereas it was reduced after day 28. The soluble solid content increased significantly as the storage period increased and decreased slightly after 21 days. Regarding concentration of brine, a higher concentration shows a tendency to increase but the gaps are insignificant. Reducing sugar content increased significantly as the storage period increased. The hardness increased in all treatment plots up to the 14th day, decreased until day 21, and increased thereafter. Following the sensory evaluation, saltiness was not detected in the plots, and CJ6 showed the highest texture score ($4.46{\pm}1.41$). For overall acceptability, CJ6 showed the highest score ($4.33{\pm}1.13$). According to the above results, salinity content of cucumber Jangachi using Sake cake decrease to 0.69~1.52% in 0%, 3%, 6%, 9%, and 12% brine by the 28th day. Despite decreasing salinity, texture and overall acceptability scores were higher than the above results. Thus, we conclude that it is possible to produce low salt cucumber Jangachi of high quality using Sake cake instead of high salt one.

• Journal of Korean Society of Water and Wastewater
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• v.27 no.6
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• pp.771-778
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• 2013

Gas hydrate (GH) process is a new desalination technology, where GH is a non- stoichiometric crystalline inclusion compounds formed by water and a number of gas molecules. Seawater GH is produced in a low temperature and a high pressure condition and they are separated from the concentrated seawater. The drawback of the GH process so far is that salt contents contained in its product does not meet the fresh water quality standard. This means that the GH process is not a standalone process for seawater desalination and it needs the help of other desalting process like reverse osmosis (RO). The objective of this study is to investigate the effect of GH process on energy saving for RO process in seawater desalination. The GH product water quality data, which were obtained from a literature, were used as input data for RO process simulation. The simulation results show that the energy saving effect by the GH process is in a range of 68 % to 81 %, which increases as the salt removal efficiency of the GH process increases. Boron (B) and total dissolved solids (TDS) concentrations of the final product of the hybrid process of GH and RO were also investigated through the RO process simulation to find relavant salt rejection efficiency of the GH process. In conclusion, the salt rejection efficiency of the GH process should exceed at least 78% in order to meet the product water quality standards and to increase the energy saving effect.

• Food Science of Animal Resources
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• v.39 no.4
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• pp.643-654
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• 2019

The amino acid composition, protein quality, and protein functionality of protein solution extracted from three edible insect species were investigated. We used 0.02% ascorbic acid and 0.58 M saline solution to extract water-soluble and salt-soluble proteins from the three insect species. Extracted protein solutions of Tenebrio molitor (TM), Allomyrina dichotoma (AD), and Protaetia brevitarsis seulensis (PB) were divided into six groups, according to species and solubility: WTM, WAD, WPB (water-soluble), and STM, SAD, and SPB (salt-soluble). Defatted TM had the highest protein content, but its protein solubility was the lowest, for both water and saline solutions. Amino acid composition differed by edible insect species and buffer type; SPB had the highest protein quality, followed by WPB. PB had a higher pH than the other species. Color values also differed among species. SPB had abundant high molecular weight proteins, compared with other treatments; and also had the highest foaming capacity, foam stability, and emulsifying capacity. In conclusion, PB is a good source of functional protein compared with the other studied species. Additionally, protein extraction using saline solution is promising as a useful method for improving edible insect protein functionality.

• Korean Journal of Metals and Materials
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• v.48 no.3
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• pp.225-234
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• 2010

Salt bath nitriding, which has been developed recently by domestic company, is an emerging ecofriendly surface treatment. The salt bath nitriding is accompanied by the electrolysis process in the pretreatment step, and this whole processis called Pseudo-Electrolysised Salt bath Nitriding (PESN). The PESN creates only $NH_3$ and non-toxic salts without harmful $CN^{-}$ or toxic gas such as that found in previous salt bath nitriding. In general, ion nitriding and gas nitriding create high hardness and a strong brittle white layer on the surface. However, the PESN shows a thin white and gray layer. The PESN was applied to the defense material, 3%Cr-Mo-V steel, to study the surface characteristics at $480^{\circ}C$, $530^{\circ}C$, and $580^{\circ}C$ for 4 hrs, 20 hrs, 40 hrs, and 60 hrs of nitriding time condition. As a result, the best nitriding layer was found at $530^{\circ}C$ for 40 hrs. If we improve corrosion resistance and nitriding layer depth, the PESN will be able to be applied to the defense industry parts.

• Journal of Microbiology and Biotechnology
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• v.27 no.10
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• pp.1744-1752
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• 2017

Myeolchi jeotgals (MJs) were prepared with purified salt (PS), solar salt aged for 1 year (SS), and bamboo salt (BS) melted 3 times at 10% and 20% (w/w) concentrations, and fermented for 28 weeks at $15^{\circ}C$. BS MJ showed higher pH and lower titratable acidities than the other samples because of the alkalinity of bamboo salt. Lactic acid bacteria counts increased until 4-6 weeks and then decreased gradually, and were not detected after 20 weeks from MJs with 10% salt. Yeast counts of PS MJs were higher than those of BS and SS MJs. Bacilli were detected in relatively higher numbers throughout the 28 weeks, like marine bacteria, but archae were detected in lower numbers during the first 10 weeks. When 16S rRNA genes were amplified from total DNA from PS MJ (10% salt) at 12 weeks, Tetragenococcus halophilus was the major species. However, Staphylococcus epidermidis was the dominant species for BS MJ at the same time point. In SS MJ, T. halophilus was the dominant species and S. epidermidis was the next dominant species. BS and SS MJs showed higher amino-type nitrogen, ammonia-type nitrogen, and volatile basic nitrogen contents than PS MJs. SS and BS were better than PS for the production of high-quality MJs.

• Proceedings of the Korea Technology Innovation Society Conference
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• 2001.05a
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• pp.285-302
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• 2001

At the present time the desalination technology of sea water for portable water in islands employs the RO method. The technology which needs complicated pretreatment processes with various chemicals can generate secondary water pollution and the high maintenance costs such as replacements of filters and membranes make islanders nearly impossible to operate. The MVRS technology for desalination of sea water however has several advantages such as constant production of quality portable water and capability of managing broad operating load. The variable-speed turbo-type vapor compressors employed in the system can utilize wind energy which is abundant in most Korean islands. Salt as a by-product can be produced by applying solar energy to the salt-concentrated waste water from the system. This paper discusses the relating topics such as technical and economical viabilities of the new MVRS desalination system for the production of portable water and salt as a by-product using new & renewable sources of energy.