• Nuclear Engineering and Technology
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• v.49 no.8
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• pp.1727-1732
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• 2017

Pyroprocessing is an alternative method of reprocessing spent fuel, usually involving the dissolving spent fuel in a molten salt media. The National Nuclear Laboratory designed, built, and commissioned a molten salt dynamics rig to investigate the transfer characteristics of molten lithium chloride-potassium chloride eutectic salt. The efficacy and flow characteristics of a high-temperature centrifugal pump and argon gas lift were obtained for pumping the molten salt at temperatures up to $500^{\circ}C$. The rig design proved suitable on an industrial scale and transfer methods appropriate for use in future molten salt systems. Corrosion within the rig was managed, and melting techniques were optimized to reduce stresses on the rig. The results obtained improve the understanding of molten salt transport dynamics, materials, and engineering design issues and support the industrialization of molten salts pyroprocessing.

• Proceedings of the Korean Institute of Information and Commucation Sciences Conference
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• 2016.05a
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• pp.666-668
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• 2016

Salt and pepper noise generally occurs due to errors in the transmission channel or sensors and it lowers the resolution of the image and causes visual errors. To remove this salt and pepper noise, SMF(standard median filter), which represents simple algorithm and excellent noise removal performance, is widely used. However preservation characteristics in the pitch areas of the image is rather lacking. Therefore to effectively restore images damaged by salt and pepper noise, the study suggested a multiple filter that applies filters differently according to size by applying noise density threshold value of local mask on noise signal, while preserving non-noise signal.

• Proceedings of the Korean Institute of Information and Commucation Sciences Conference
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• 2016.05a
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• pp.409-411
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• 2016

Salt and pepper noise is caused by various causes such as camera malfunction, storage media memory error, and transmission channel error. Representative filters to remove salt and pepper noise include SMF(standard median filter), CWMF(center weighted median filter), and AMF(adaptive median filter). However previous filters have inadequate noise removal characteristics in high density salt-and-pepper noise environment. Therefore the study suggested a composite filter which, through noise evaluation, preserves original pixels when the central pixel is non-noise, and uses spatial weighted value mask and median when there is noise.

• Preventive Nutrition and Food Science
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• v.4 no.4
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• pp.236-240
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• 1999

The characteristics of natural lactic acid fermentation of radish juice were investigated at different salt concentrations (0~2%) and temperatures (10~3$0^{\circ}C$). Major lactic acid bacteria isolated from the radish juice fermented at 2% slat concentration were Leuconostoc mesenteroides, Lactobacillus plantarum, and Lactobacillus brevis. The percentage of lactic acid bacteria against total microbe in the fermented radish juice was over 80% at 0~1% salt concentrations, suggesting the possibility of fermentation even at low salt concentration, but was still active even at 1$0^{\circ}C$. The time to reach pH 4.0 during fermentation of juice of 1% salt concentration was 281~301 hrs at 1$0^{\circ}C$ and 50-73 hrs at 3$0^{\circ}C$. The concentrations of sucrose and glucose in the fermented juice were low at high temperatures and were the lowest at a 1.0% salt concentration. However, the content of mannitol showed the opposite trend. Although sour taste, ripened taste, and acidic odor of the fermented juice showed no significant differences among various temperatures and salt concentrations, sensory values of ripened taste and sour acidic were high at high temperatures. The overall quality was the best at 1.0% salt concentration, irrespective of the temperature.

• Proceedings of the Korean Institute of Building Construction Conference
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• 2013.05a
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• pp.98-99
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• 2013

The amount of surface chlorides of architectural structure in incoming salt environment depends on the characteristics of distribution of incoming salt in atmosphere. Therefore, many researches are being conducted on deducting the correlation between incoming salt amount attached to the surface of real structure and that of atmosphere after quantitative measurement. However, in real environment, these studies are somewhat far fetched. That is because incoming salt in atmosphere are changed by various climatic conditions and in the case of the structures surface, attached incoming salt may be carried away due to the rainfall. Therefore, this study aims to draw an improved proportional relation between the amount of sodium chloride in atmosphere and that attached to the surface of architectural structures by measuring the amount attached to each architectural material using artificial incoming salt generator that can control various climatic variables that can be caused in real environment.

• Applied Biological Chemistry
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• v.35 no.5
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• pp.399-403
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• 1992

The amounts of salt diffused into radish after immersing in various concentrations of salt solution at different temperatures were measured and the changes of radish texture by the salt diffusion were estimatedwith the viscoelastic constants of a 3 element solid model determined by a stress relaxation test. While the amount of salt diffused throught radish was increased with increasing the salt concentration and soaking temperature, the istantaneous stress, equilibrium elastic solid and viscoelastic constants of radish were decreased. Also the degree of stress relaxation and equilibrium elastic solid approached the same or zero values, as salt concentration was further increased. Viscoelstic constants as well as salt diffusion were more influenced by lower salt concentration with increased temperatures.

• Proceedings of the Korean Institute of Information and Commucation Sciences Conference
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• 2017.10a
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• pp.691-693
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• 2017

As the modern society develops into the digital information age, the application field is gradually expanded and used as an important field. The image data is deteriorated due to various causes in the process of transmitting the image, and typically there is salt & pepper noise. Conventional methods for removing salt & pepper noise are somewhat lacking in noise canceling characteristics. In this paper, we propose a weighted filter using the histogram of the image damaged by salt & pepper noise and a spline interpolation method according to the direction of the local mask.

• Proceedings of the Korean Institute of Information and Commucation Sciences Conference
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• 2017.10a
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• pp.681-683
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• 2017

In the digital information age, image processing is essential for various digital devices such as smart phones, cameras, and TVs. However, degradation occurs in analyzing, recognizing, and processing image data, and salt & pepper noise occurs. Therefore, in this paper, we applied linear interpolation method, newton interpolation method, lagrange interpolation method, and spline interpolation method to the image damaged by salt & pepper noise in order to find more effective interpolation method in salt & pepper noise environment, The methods were compared using the PSNR (peak signal to noise ratio).

• Korean Journal of Food Science and Technology
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• v.32 no.2
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• pp.444-447
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• 2000

The microbial changes during the fermentation of salted and fermented shrimp at different salt levels $(3{\sim}30%)$ were investigated to elucidate the effect of salt on the microflora of the fermented shrimp. During 22 weeks of fermentation, the numbers of total bacteria and yeasts of the fermented shrimp with 3, 8, 30% salt generally decreased with fermentation time, while those in the fermented shrimp of 18% salt increased. Halophilic bacteria were found only in the late stage of the fermentation at 18% salt. The greatest number of the halophilic yeasts was observed also at 18% salt level. The results indicated that 18% salt provided the most favorable environment for the microorganisms related to the shrimp fermentation.

• Korean Journal of Agricultural Science
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• v.46 no.1
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• pp.173-182
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• 2019

To produce a high-quality Kimchi product, molten salt was used for the Kimchi. Changes in the physiochemical properties and functional compounds were analyzed during fermentation. The salinity of bay salt Kimchi was higher than that of the molten salt Kimchi. The fermentation speed of the lactic acid bacteria in the molten salt Kimchi was significantly faster. To evaluate the effects of the salts on the changes in the functional compounds during fermentation, the antioxidant activity, total phenolic compounds (TPC), flavonols, phenolic acids, and glucosinolates in Chinese cabbage were analyzed. In the first 9 days, antioxidants were decreased during this fermentation period and then, increased after that. TPC was slightly increased for all the conditions after 40 days fermentation. Kaempferol was a major flavonol but had a relatively larger decrease in the molten salt Kimchi than in the bay salt samples. Phenolic acid did not show any significant difference among the samples. The glucosinolate contents were significantly decreased in all the conditions of Kimchi during the fermentation period. Consequently, the molten salt greatly affected the fermentation speed of Kimchi and the total characteristics of the Kimchi lactic acid bacteria. Although the functional compounds of Chinese cabbage were decreased during the fermentation of Kimchi, this decrease did not profoundly deteriorate the food quality. Therefore, high-quality Kimchi with enhanced bioactivity will be available if appropriate Chinese cabbages that have enhanced functional compounds are used.