• Journal of the Korean Society of Food Culture
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• v.33 no.2
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• pp.95-103
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• 2018

This study examined the relationship between the eating out behavior of families and a low-salt management by housewives in Jeonju area. Self-administered questionnaires were collected from 420 housewives. Descriptive statistical analyses was completed using SPSS v. 19.0 and Stata 13.0. The frequency of eating out and delivered food of housewives in their 20s was significantly higher than that of the older housewives (p<0.001). The high order frequency delivered foods were chicken menu and Chinese food. The determinants of the eating out menu were children's preference and meal time. The average scores of 'interest on low-salt diet', 'attitude toward a low-salt purchasing', and 'praxis a low-salt diet' were $2.70{\pm}0.95$, $3.06{\pm}1.13$, and $3.26{\pm}0.91$, respectively. The level of a low-salt management housewives in their 20s was higher than that of the older housewives (p<0.001). Regression analysis showed that various factors (e.g. age, number of children, education level, and frequency of the eating out) correlated with the low-salt diet of subjects. For the adequate eating out behavior of families and low-salt management of housewives, information and consumer education to take family-related situations into consideration are necessary.

• Journal of the Korean Society of Food Culture
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• v.26 no.6
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• pp.554-561
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• 2011

The nutritional value of kimchi is gaining global focus along with new possibilities and uses for the various salts used in making kimchi. The purpose of the study is to conduct research on the uses of various salts and investigate the consumer recognition of salt use in kimchi preparation. The findings are from 824 consumers over 19 years old from 15 locations who participated in this questionnaire via one-to-one interviews from September 23rd to October 14th, 2009. The results of the questionnaire show that when customers cooked, 71.9% used solar salt, 62.2% used flower salt (refined salt), 27.4% used Hanju salt (purified salt), 59.0% used processed salt (roasted salt), 47.4% used bamboo salt, 69.4% used Mat salt (table salt), and 18.2% used low sodium salt. The most preferred origin of salts was domestic. Most customers salted Chinese cabbage while preparing kimchi. Consumers showed low perceptions of different salts used in kimchi production, and did not exactly recognize the characteristics of various salts. The preferences for domestic and solar salts were very high, while the preference for sea salts was low. In conclusion, various types of salts could improve the quality of kimchi. This study hopes to help consumers produce better kimchi to match different needs. Therefore, attention should be paid to promoting the characteristics of various salts influencing the quality of kimchi.

• Journal of the Korean Society of Food Culture
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• v.34 no.4
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• pp.440-448
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• 2019

In order to study low salinity Oiji (cucumber pickled in salt) with a reduced content of sodium, which was accomplished by replacing the salt in this saliferous food, we produced Oiji using sea tangle and, then performed physicochemical and sensory evaluations. It was found that the moisture content of Oiji was decreased with increasing the amount of added sea tangle. The pH and acidity were significantly different between the samples made with sea tangle, and the pH and acidity showed no consistent tendency according to the amount of sea tangle powder added. The salinity of Oiji was the highest in the control Oiji (2.92%), and the higher the amount of sea tangle added, the lower was the salinity in the Oiji with the salt replaced by sea tangle (2.78 to 2.89%). The sodium content of Oiji was also the highest in the control Oiji (591.65 mg/100 g) and significantly decreased with the increasing addition of sea tangle (560.43~366.71 mg/100 g). The color value of Oiji showed a significant difference between the samples, with no consistent tendency according to the amount of added sea tangle powder. The hardness of Oiji was significantly greater in the Oiji with the salt replaced by 40% of sea tangle, with greater hardness noted as the amount of added sea tangle powder increased (217.70 g). As a result of the acceptance test of Oiji, there were significant differences between the samples in overall acceptance, appearance, and taste, showing that the Oiji with salt replaced by 30% of sea tangle was significantly highest in overall acceptance and taste. The attribute difference test showed a significant difference only for the brown color, while no significant differences were found between the samples for off-flavor, bitter taste, fermented taste, salty taste, sour taste, hardness and crispness. The above results demonstrated that when sea tangle was substituted for 30 to 40% of the salt content, the Oiji with a low content of sodium and low salinity can be produced with a high level of taste and overall preference. Therefore, this study firmly demonstrated that 30 to 40% of the salt can be replaced by sea tangle as a substitute in order to produce Oiji that has low salinity, a low sodium content.

• Asian-Australasian Journal of Animal Sciences
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• v.18 no.2
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• pp.296-300
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• 2005

Human-induced soil salinity is becoming a major threat to agriculture across the world. This salinisation occurs in both irrigated and rain-fed agricultural zones with the highest proportions in the arid and semi-arid environments. Livestock can play an important role in the management and rehabilitation of this land. There are a range of plants that grow in saline soils and these have been used as animal feed. In many situations, animal production has been poor as a result of low edible biomass production, low nutritive value, depressed appetite, or a reduction in efficiency of energy use. Feeding systems are proposed that maximise the feeding value of plants growing on saline land and integrate their use with other feed resources available within mixed livestock and crop farming systems. Salt-tolerant pastures, particularly the chenopod shrubs, have moderate digestible energy and high crude protein. For this reason they represent a good supplement for poor quality pastures and crop residues. The use of salt-tolerant pasture systems not only provides feed for livestock but also may act as a bio-drain to lower saline water tables and improve the soil for growth of alternative less salt tolerant plants. In the longer term there are opportunities to identify and select more appropriate plants and animals for saline agriculture.

• Journal of Korea Society of Digital Industry and Information Management
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• v.19 no.2
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• pp.57-68
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• 2023

Because salt and pepper noise is a type of impulse, even a small amount of noise could cause a large image degradation. In this paper, we proposed a salt-and-pepper noise removal method using the convolutional neural network. It consists of four phases. In the first step, the proposed method reconstructs noisy image using a traditional salt-and-pepper noise reduction method, and in the second step, the result image of previous step is filtered with Gaussian low pass filter. After that, we reconstruct the filtered image using convolution neural network. In the last step, the pixels with salt-and-pepper noise are replaced with the result of previous phase. Simulation results show that the proposed method yields not only objective image qualities(PSNR, SSIM) but also subjective image qualities for all SAP noise ratios.

• Journal of the Korean Society of Food Culture
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• v.27 no.2
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• pp.211-224
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• 2012

Eggplant pickles were classified into three groups based on salt concentration (1, 3, 5%) and three groups based on drying time (30, 60 and 120 minutes), followed by storage at $5^{\circ}C$ for 28 days. Raw eggplant contains 94.82% water content. The increase in salt concentration and drying time caused a decrease in the moisture content. Compared to the 0.27% ash content of raw eggplant, the ash content of eggplant pickles increased noticeably with increasing salt concentration due to penetration into the eggplant pickles. pH values decreased significantly as the levels of salt concentration and dying time increased (p<0.05). In terms of storage time, pH values decreased from 21 days. The variation in salinity increased significantly as the concentration of salt increased. Compared to normal pickles salted at 5.39% salinity, eggplant pickles constituted 0.27~0.77% (1%), 0.40~1.14% (3%), and 0.47~11.20% (5%) 'low-salinity' eggplant pickles. Reducing-sugar content differed on the dates of 7, 14 and 21 in drying time and at 3% salinity. Hardness differed at 30, 60, and 120M on the 28th and 1, 5% salt concentration. Resilience differed according to drying time and from dates of 0 to 14th. The number of total microbes decreased at low salinity. In terms of storage time, the number of microbes tended to decrease after the 21st. In the consumer preference test, lightness of 5%-30M was the highest value.

• Proceedings of the Korean Radioactive Waste Society Conference
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• 2005.11b
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• pp.176-181
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• 2005

The electrolytic reduction process and the electrorefining process, which are being developed at the Korea Atomic Energy Research Institute (KAERI), are to generate molten waste salts such as LiCI salt and LiCI-KCI eutectic salt, respectively. Our goal in waste salt management is to minimize a total waste generation and fabricate a very low­leaching waste form such as a ceramic waste form. Zeolite has been known to one of the most desirable media to immobilize waste salt, which is water soluble and easily radiolyzed. Zeolite can be also used to the removal of fission products from the spent waste salt. Molten LiCI salt is mixed with zeolite A at $650^{\circ}C$ to form a salt-loaded zeolite, and then thermally treated in above $900^{\circ}C$ to become an immobilized product with crystal phase of $Li_{8}Cl_{2}$-Sodalite. In this work, a crystal phase changes of immobilization medium, zeolite, during immobilization of molten LiCI salt using zeolite A is introduced.

• Journal of the Korean Applied Science and Technology
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• v.30 no.3
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• pp.488-493
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• 2013

This study shows the effect of 4% squid ink on the textural properties of squid during fermentation for 8 weeks at $10^{\circ}C$ or 32 days at $20^{\circ}C$ in 5% salt solution. Although the hardness and chewiness of the squid fermented with squid ink continuously decreased during fermentation, the degree of decrease was smaller than that of squid fermented without squid ink. We can conclude that squid ink inhibited the ripening of the low salt fermented squid.

• Korean journal of food and cookery science
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• v.32 no.5
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• pp.648-655
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• 2016

Purpose: This study investigated the salt and sodium content of lunch meals served at foodservice center for children in Gyeongsan-si, Gyeongsangbuk-do. Methods: Five foodservice centers for children registered at Center for Children's Foodservice Management were investigated for salt and sodium content and salt content contributing rate per meal. Results: Average salt content of every meal was $1.78{\pm}0.54g$, and average sodium content was $680.99{\pm}175.97mg$. The 98 of 100 meals served in 5 foodservice centers for children exceeded the dietary reference intakes for Koreans' recommendation for adequate intake of sodium per meal of 333 mg. The highest sodium content was 1,369.85 mg. Samples from lunch meals were classified into 14 food items and investigated for one serving size, salinity, salt and sodium content. Total average salinity was 0.31%, kimchi (0.49%), followed by soup (0.45%), hard-boiled foods (0.39%), stir-fried foods (0.39%), and fresh-vegetables (0.32%). Total average salt content was 0.39 g, the most salty dishes were one-dish rice noodles, followed by soup (0.65 g), hard-boiled foods (0.49 g), stir-fried foods (0.48 g), and broth stew (0.43 g). Samples from lunch meals were classified into 6 menu groups, including cooked rice, one-dish rice noodles, soup stew, main dish, side dish, and kimchi. Contributing rate for total average salt content was high in one-dish rice noodles (48.97%), soup stew (38.47%), main dish (27.28%), side dish (21.02%), kimchi (18.56%), and cooked rice (3.95%). Conclusion: These results can be useful for reducing total dietary sodium content to less than 333 mg in children who are provided lunch meals at foodservice centers. To achieve this goal, development of low-sodium recipes, and nutrition education for foodservice employees is required.

• Korean Journal of Community Nutrition
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• v.13 no.5
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• pp.640-652
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• 2008

Hypertension is among the most common and important risk factors for stroke, heart attack, and heart failure which is considered to be the leading cause of death in Korea. The prevalence rate of hypertension in Korea is 27.9%, according to the 2006 Korea National Health and Nutrition Survey. Since non-pharmacologic nutrition education is recommended as the first step in the management of hypertension, evaluation of nutrition program is needed to form strategies for improving patients' dietary adherence. This study was designed to evaluate the overall effectiveness of a hypertension nutrition education program (HNEP) for reducing the salt intake, at a public health center located in Gyunggi-province. The HNEP was offered for 16 weeks from May to September in 2007. Nutrition education activities included cooking classes, food preparation demonstrations, physical fitness programs, salty taste preference test sessions, games, case-study presentations, planning and evaluation of menus, etc. Forty patients participated fully in the program which had 47 female enrollees. Data about nutrient intake (24-hour recall), nutrition knowledge, food behavior were collected before (baseline) and after the program. Changes after program completion indicated the following: 1) diastolic blood pressure was decreased (p < 0.05), 2) sodium (salt) intake was also decreased (p < 0.01), especially baseline high salt intake group, 3) nutrition knowledge was improved (p<0.001), 4) dietary behaviors for maintaining a low salt diet was improved (p < 0.001), 5) participants preferred cooking class from nutrition education methods. As a conclusion, it appears that a nutrition education program for hypertensive female elderly for reducing the salt intake might effectively decrease blood pressure and salt intake. It also improves nutrition knowledge, dietary behavior, and finally adherence to a recommendable low-sodium diet.