• Journal of the Korean Society of Food Culture
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• v.28 no.6
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• pp.674-683
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• 2013

This study was carried out to investigate the quality characteristics of low-salt kimchi with salt partially replaced by Salicornia herbacea L. powder (SH). We prepared kimchi with seasonings in which salt was replaced by 0% (S00), 10% (S10), 20% (S20) and 30% (S30) SH. The salinity level of kimchi was about 1%, and there was no significant difference between the experimental groups. Although lactic acid bacterial numbers of kimchi replaced with SH (S10~S30) increased significantly compared to those of control (S00), the pH and titratable acidity of kimchi replaced with SH were not significantly different. Hardness of kimchi tended to increase as fermentation progressed and with SH addition. The results of the sensory evaluation corroborated the physicochemical characteristics. Furthermore, the sensory characteristics of kimchi were not significantly different upon addition of SH. The physicochemical and sensory characteristics of kimchi were not significantly different despite replacement of salt in kimchi seasoning by SH up to 10%.

• Food Science of Animal Resources
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• v.33 no.2
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• pp.181-188
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• 2013

The aim of this study was to investigate the quality properties of beef jerky replaced salt with soy sauce, red pepper paste, and soybean paste. The quality properties of beef jerky including final water activity ($a_w$), moisture content, pH, color, shear force, total plate counts, thiobarbituric acid reactive substance (TBARS) values, and sensory evaluations were investigated. The sliced beef samples were marinated in salt (control), soy sauce (T1), red pepper paste (T2), and soybean paste (T3) for 24 h and then dried at $70^{\circ}C$ for 6-8 h. The water activity of finished beef jerky varied from 0.72 to 0.70. The water activity for control and T1 samples decreased more rapidly as drying proceeded up to 6 h. The samples with salt replacement showed a lower pH and lightness than the control (p<0.05). The T1 sample showed a significant decrease in total plate counts after 21 d of storage (p<0.05). The TBARS for all treatments increased with storage days (p<0.05). The TBARS were significantly lower in T2 and T3 samples compared to control and T1 until 21 d of storage (p<0.05). The samples with salt replacement showed a lower intensity of saltiness than the control. Sensory evaluations found that the replaced soy sauce of beef jerky samples had better overall acceptability scores than the other treatment samples. It was concluded that replacing salt with soy sauce can delay lipid oxidation and enhance the sensory acceptance of beef jerkies.

• 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.27 no.8
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• pp.1174-1180
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• 2014

This study was done to investigate the quality properties of beef jerky with soy sauce, red pepper paste, and soybean paste replacing salt. Sliced beef samples were cured in salt (control), soy sauce, red pepper paste, and soybean paste for 24 or 48 h and then dried at $70^{\circ}C$ for 8 h. Treatments showed higher final moisture content and lower $Na^+$ concentration than the control after drying for 8 h. The lightness and shear force values were lower in all treatment samples than in the control during 48 h of curing time. In particular, lower lipid oxidation was found in the jerky cured with red pepper paste than in the control. Sensory evaluation showed that color, flavor, and tenderness of jerky samples were improved by replacing salt with soy sauce, red pepper paste and soybean paste, and higher likeability scores of the beef jerky were obtained among those treatments after 48 h of curing time.

• 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.

• Nuclear Engineering and Technology
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• v.56 no.3
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• pp.793-802
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• 2024

In the framework of the European project SAMOSAFER, this numerical study focuses on some thermal aspects of the Emergency Draining Tank (EDT) located underneath the core of a Molten Salt Reactor. In case of an emergency, this tank passively receives the liquid fuel salt and is designed to ensure a subcritical state. An important requirement is that the fuel does not overheat to maintain the EDT Hastelloy container integrity. The present EDT is based upon a group of hexagonal cooling assemblies arranged in a hexagonal grid and cooled down thanks to conduction through the inert salt layer up to an air flow in charge of removing the heat. This numerical thermal study relies on a conjugated heat transfer analysis coupling a Finite Element solid thermal code (SYRTHES) and two instances of a Finite Volume CFD codes (Code_Saturne). Calculations on an initial design suggest that a simple center airpipe flow is likely to not sufficiently cool the device. Alternative solutions have been evaluated. Introduction of fins to enhance the heat transfer do not bring a noticeable improvement regarding maximum temperature reached. However, a solution in which the central pipe air flow is replaced by several cooling channels located closer to the fuel is investigated and suggests a better cooling.

• Journal of the Korea Institute of Information and Communication Engineering
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• v.20 no.2
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• pp.394-400
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• 2016

Currently, with the rapid development of the digital age, multimedia-related image devices become popular. However image deterioration is generated by multiple causes during the transmission process, with typical example of salt and pepper noise. When the noise of high density is added, existing methods are deteriorated in the characteristics of removal noise. After judging the noise condition to remove the salt and pepper noise, if the center pixel is the non-noise pixel, it is replaced with the original pixel. On the other hand, if it is the noise pixel, algorithm is suggested by the study, where the histogram of the corrupted image and the median filters are used. And for objective judgment, the proposed algorithm was compared with existing methods and PSNR(peak signal to noise ratio) was used as judgment standard. As the result of the simulation, The proposed algorithm shows a high PSNR of 32.57[dB] for Lena images that had been damaged of a high density salt and pepper noise(P=60%), Compared to the existing CWMF, A-TMF and AWMF there were improvements by 21.67[dB], 18.07[dB], and 20.13[dB], respectively.

• Journal of Ocean Engineering and Technology
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• v.22 no.5
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• pp.94-99
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• 2008

Three types of salt resistant concrete beams reinforced with glass fiber reinforced polymer-ribbed bars (GFRP-ribbed bars) were selected, and their applicable properties were investigated with the goal of improving the problem of capacity deterioration in marine structures due to sea water corrosion. In this study, the structural behaviors were similar to RC beams in relation to the development of the strength and stiffness up to the generation of the initial crack. After the growth of this initial crack, the structural properties decreased owing to a sudden loss of bond strength. Also these beams showed the trends of brittle failure. As a result, it was confirmed that a GFS beam replaced with Fly Ash (20%) and Silica Fume (5%) has the best application as a marine structural element.

• Advances in Traditional Medicine
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• v.8 no.4
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• pp.354-364
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• 2008

The present study was carried out to investigate the antihypertensive effect of a folklore herbal formulation (HF) (300mg/kg/day; p.o.) in deoxycorticosterone acetate (DOCA)-salt induced and fructose induced hypertensive rats. In DOCA model, DOCA (15 mg/kg, s.c., twice a week) was administered to unilateral nephrectomized rats for 4 weeks. In fructose model, drinking water was replaced with 10% fructose solution for 6 weeks to induce hypertension. Systolic blood pressure (BP) was measured once every week during the treatment schedule. After completion of treatment schedule, BP and vascular reactivity to various agonists like Noradrenaline, Adrenaline, Phenylephrine and Serotonin (5-hydroxytrptamine; 5-HT) were recorded in rats of both models. A cumulative concentration response curve of 5-HT was carried out in isolated rat fundus strip of the DOCA-salt induced and fructose induced hypertensive rats. The results tend to suggest that HF possesses antihypertensive activity.

• Journal of the Korea Institute of Information and Communication Engineering
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• v.20 no.7
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• pp.1383-1388
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• 2016

Although image signal processing is used in many fields, degradation takes place in the process of transmitting image data by several causes. CWMF, A-TMF, and AWMF are the typical methods to eliminate noises from image data damaged under salt and pepper noise environment. However, those filters are not effective for noise rejection under highly dense noise environment. In this respect, the present study proposed an algorithm to remove in salt and pepper noise. In case the center pixel is determined to be non-noise, it is replaced with original pixel. In case the center pixel is noise, it segments local mask into 4 directions and uses linear interpolation to estimate original pixel. And then it applies spatial weight to the estimated pixel. The proposed algorithm shows a high PSNR of 24.56[dB] for House images that had been damaged of salt and pepper noise(P = 50%), compared to the existing CWMF, A-TMF and AWMF there were improvements by 16.46[dB], 12.28[dB], and 12.32[dB], respectively.