• Journal of Nuclear Fuel Cycle and Waste Technology(JNFCWT)
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• v.9 no.2
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• pp.93-98
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• 2011

Saline corrosion is one of the major degradation mechanisms for stainless steel type 304 (SS304) dry storage cask during the spent fuel interim storage period. Slow strain rate test (SSRT) and neutral salt spray test (NSS) were performed at $85^{\circ}C$ and $200^{\circ}C$ with 0.5 wt% sodium chloride mist sprayed on the cold-rolled SS304 specimens of different degrees of reduction in this study. The weight changes of the NSS specimens tested at $85^{\circ}C$ for 2000 hours differed greatly from those at $200^{\circ}C$. The weight loss of NSS specimens was not significant at $85^{\circ}C$ but the weight gain decreased gradually with increasing the cold-rolled reduction. The yield strength (YS) and ultimate tensile stress (UTS) values obtained from the SSRT tests for lightly cold-rolled specimens in the salt spray environment at $85^{\circ}C$ and $200^{\circ}C$ are slightly lower than in air. But for those with 20% reductions, the specimen strengths were no longer changed by the saline corrosion. The preliminary results demonstrated that the quality and performance of cold-rolled SS304 is acceptable for fabrication of dry storage casks. However, more work on the corrosion behavior of cold-rolled stainless steel in the saline atmosphere is needed to better understand its long-term performance.

• Korean Journal of Food Science and Technology
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• v.22 no.4
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• pp.415-420
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• 1990

To prevent red pepper from post harvest decay and to reduce the labor and drying expenses, the red pepper paste was directly prepared from fresh red pepper. The characteristics of red pepper paste and processing properties were investigated, and the effect of salt and heat on product quality during processing and storage were studied. After the processed red pepper paste was stored at room temperature, $5^{\circ}C\;and\;-3^{\circ}C$ without light for 6 months, kimchi was prepared with the stored red pepper paste to evaluate any quality change. The weight and pH of pericarp were 73.2% of total and 5.0, respectively. Addition of 10% salt to the paste decreased the pH of paste, reducing the sterilization time down to 10 min against growth of Clostridium botulinum. Thermal diffusivity of paste after pasteurization was $1.190{\times}10cm^{-7}/sec$, which was lower than control, probably due to air in pouch. The red pepper paste with 10% salt added, followed by sterilization for 10 min, could be preserved for over 6 months at $5^{\circ}C$.

• The Korean Journal of Food And Nutrition
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• v.11 no.2
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• pp.216-220
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• 1998

To maintain flavor and color of fresh green pepper, the fresh green pepper paste was directly prepared from fresh green pepper. The characteristic of fresh green pepper paste and processing properties were investigated, and the effect of salt, glucose, acid and heat on product quality during processing and storage were studied. After the processed fresh green pepper paste was stored at 3$0^{\circ}C$ and 5$^{\circ}C$ without light for 6 months. The weight and pH of pericarp were 86% of total and 4.5~5.0, respectively. Addition of 10% salt, 5% glucose, and 0.1 dl-malic acid to the fresh green pepper paste maintain flavor of fresh green pepper could be preserved for 6 months at 5$^{\circ}C$. Panel test showed fresh green pepper paste which was made of 10% salt, 5% glucose and 0.1% dl-malic acid to the fresh green pepper was quite acceptable.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.2
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• pp.235-244
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• 2011

The physicochemical properties and quality changes in salted and dried brown croaker products using deep seawater salt were investigated for preparation with different pretreatment, salting and drying conditions. Optimum salt concentration, salting time and drying time for product were 20% of body weight, 12 hrs at room temperature ($25{\pm}2^{\circ}C$), and 24 hrs at $30{\pm}2^{\circ}C$, respectively. The volatile basic nitrogen (VBN), peroxide value (POV), viable cell count and acid value (AV) of viscera and blade removed products were 18.9~22.4 mg%, 21.0~32.5 meq/L, and 2.3~4.4 mg/mL, $2.0\sim3.5{\times}10^3$ CFU/g, respectively and only viscera removed products were 31.2~38.1 mg%, 40~55.2 meq/L, 7.0~11.5 mg/mL, $4.1\sim5.5{\times}10^3$ CFU/g, respectively. Changes in quality of salted and dried brown croaker products were investigated during storage at room temperature and $5{\pm}2^{\circ}C$. The POV, AV and viable cell counts of salted and dried brown croaker products increased in commercial salt used and only viscera removed products compared with deep seawater salt used and viscera and blade removed products during storage time. Results in this study showed that the deep seawater salt was very effective for quality control of salted and dried brown croaker products and pretreatment method was a very important factor for preparation products. The optimum conditions for preparation of salted and dried brown croaker product were 20% of body weight for salt concentration, 12 hrs at $25{\pm}2^{\circ}C$ for salting time, and 24 hrs at $30{\pm}2^{\circ}C$ for drying time. Optimum storage time for quality maintenance was 14 days at $5{\pm}2^{\circ}C$.

• The Korean Journal of Physiology and Pharmacology
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• v.1 no.5
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• pp.529-535
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• 1997

The present study was aimed at investigating whether the vascular calcium regulation is altered in hypertension. Two-kidney, one clip (2K1C) and deoxycorticosterone acetate (DOCA)-salt hypertension were made in rats, and their thoracic aortae were taken 4 weeks later. The isometric contractile response and calcium uptake of the endothelium-denuded aortic preparations were determined. Caffeine ($0.1{\sim}35\;mmol/L$) induced a greater contraction in 2K1C and DOCA-salt hypertension than in normotensive control. When the vascular calcium store was functionally-depleted by a repeated exposure to caffeine, it took longer to reload the store and to resume the initial contraction force in response to caffeine in both 2K1C and DOCA-salt hypertension. The vascular $^{45}Ca$ uptake following the functional depletion of the cellular store was also greater in both models of hypertension than in control. Ryanodine, calcium channel activator of the sarcoplasmic reticulum, attenuated the restoration of caffeine-induced vascular contraction, which was not affected by either 2K1C or DOCA-salt hypertension. Nifedipine, an L-type $Ca^{2+}$ channel blocker, attenuated the restoration of caffeine-induced contraction, which was not affected by DOCA-salt hypertension, but was more pronounced in 2K1C hypertension. Nifedipine also diminished the vascular $^{45}Ca$ uptake, which was not affected by DOCA-salt hypertension, but was more pronounced in 2K1C hypertension. Ouabain, a $Na^+,\;K^+-ATPase$ inhibitor, increased the caffeine-induced contraction by a similar magnitude in control and 2K1C hypertension, which was, however, markedly attenuated in DOCA-salt hypertension. Ouabain enhanced the vascular $^{45}Ca$ uptake, the degree of which was not affected by 2K1C hypertension, but was markedly attenuated in DOCA-salt hypertension compared with that in control. Cyclopiazonic acid, a selective inhibitor of $Ca^{2+}-ATPase$ of the sarcoplasmic reticulum, attenuated the restoration of caffeine-induced contraction, which was not affected by 2K1C hypertension, but was more marked in DOCA-salt hypertension. These results suggest that the increased vascular calcium storage may be attributed to an enhanced calcium influx in 2K1C hypertension, and to an impaired $Na^+-K^+$ pump activity of the cell membrane and subsequently increased calcium pump activity of the cellular store in DOCA-salt hypertension.

• Journal of the Korean Home Economics Association
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• v.31 no.4
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• pp.193-200
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• 1993

This study was conducted to examine the effects of the level of salted shrimp on the characteristics of kimchi fermented at 2$0^{\circ}C$ for one day and then stored at 4$^{\circ}C$ for 3 or 6 days. The sensory characteristics, pH, total acidity and salt content of kimchi, prepared to have an equal intensity of salty taste, with three levels of salted shrimp and NaCl, were measured. Instron universal testing machine also was used to examine the firmness of kimchi. As the level of salted shrimp and storage periods increased, intensity of translucency, sour odor, carbonic mouthfeel, toughness and sour taste of kimchi increased while firmness and crispness decreased. There was no significant difference in pH among the kimchies. However, total acidity of kimchi increased as the level of salted shrimp increased and the storage period was extended.

• Journal of the East Asian Society of Dietary Life
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• v.25 no.3
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• pp.484-491
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• 2015

This study investigated the quality variation characteristics of Ssamjang containing Cheongkukjang, in order to improve the degree of preference of Cheongkukjang. The amount of Cheongkukjang was set at 1% based on sensory evaluation. Ssamjang containing Cheongkukjang was stored at $37^{\circ}C$ for 13 weeks, after which quality variation characteristics were weekly. During storage for 13 weeks, physicochemical quality characteristics, moisture content, and pH of Ssamjang containing Cheongkukjang slightly decreased, whereas salt content did not change. Amino nitrogen content slightly increased by 1 week but decreased by 3 weeks and then increased by 5 weeks. For microbiology quality characteristics, viable cell counts and total cell counts of B. cereus were unchanged. For sensory quality characteristics, shape quality was poor after 13 weeks while mold, drying phenomenon, and swelling phenomenon were not observed. Therefore, physicochemical quality and microbiology quality of Ssamjang containing Cheongkukjang were unchanged during storage for 13 weeks, and the storage limit was determined to be 12 weeks according to sensory quality evaluation.

• The Korean Journal of Community Living Science
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• v.15 no.2
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• pp.179-187
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• 2004

The purpose of this study is to investigate the preservation of traditional sesame dasik when stored in different packaging material by comparing its physical and sensorial characteristics. The quality and sensory characteristics of sesame dasik that were evaluated were moisture content, water activity, number of microflora, texture profile, Hunter color different value, and sensory properties (color, chewiness, overall acceptability, etc) during the storage at 35\pm1^\circ{C}$ temperature and $73\pm{2%}$ relative humidity. And the packaging materials were paper boxes (coated 0.02mm thickness polyethylene film), plastic boxes, and oriented polypropylene laminated film. Traditional sesame dasik is made from sesame powder 100g, honey 25g, rice syrup 25g, and table salt 0.5g. During the storage period, the changes in water content and water activity of sesame dasik with different packaging material showed a slight decline. On the other hand, it increased in hardness, and "a" and "b" value of Hunter color difference during the storage. Texture profile analysis data change in hardness was the greatest after the third day in a paper box, and it was affected by the moisture content of dasik and the temperature and relative humidity of the air. Therefore plastic boxes or oriented polypropylene laminated film was found to be better suited than paper boxes for storing sesame dasik.

• Korean Journal of Food Science and Technology
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• v.32 no.5
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• pp.1051-1057
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• 2000

Gamma irradiation was applied to develop fermented shrimp product with lower salt concentration, high sensory quality and storage stability. Shrimp was prepared with 15 and 20% of salt and fermented at $15^{\circ}C$. The sample was irradiated for 15% added salt at the 4th week and for 20% at the 6th week during fermentation with 0, 5 and 10 kGy absorbed doses. The irradiation was applied at optimum stage of fermentation determined when the content of amino nitrogen(AN) arrived approximately 400 mg%. Chemical properties such as amino nitrogen(AN), volatile base nitrogen(VBN), trimethylamine(TMA) and neutral protease activity were examined during whole fermentation. The AN, VBN, TMA and protease activity were not affected immediately after gamma irradiation. The more NaCl concentrations and irradiation dose, the less content of chemical compounds and protease activity was found. From the results of chemical properties, it was concluded that fermented shrimp with 15% of salt and irradiated at 10 kGy before optimum fermentation, or 20% and 5 kGy or above were maintained the sound quality during storage compared with the control.

• Korean Journal of Food Science and Technology
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• v.34 no.4
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• pp.565-569
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• 2002

This study was carried out to estimate the effects of preservatives (alcohol, adipic acid) and heat treatment $(40^{\circ}C,\;60^{\circ}C)$ for the prolongation of shelf-life on low-salt Kimchi. Low-salt Kimchi was prepared with salt replacements (NaCl 50%, KCl 36%, $MgSO_4$ 10%, $CaSO_4$ 3%, glutamic acid 0.2%). Chemical characteristics and microbiological parameters were monitored during fermentation at $20^{\circ}C$. When three kinds of preservative which were alcohol 2.0%, adipic acid 0.1% and their mixture were added to low-salt Kimchi, shelf-life of them were prolonged. To extend the shelf-life of low-salt Kimchi, when the heat treatment at $40^{\circ}C$ and $60^{\circ}C$ were tried, heat treatment at $60^{\circ}C$ was superior than at $40^{\circ}C$. In sensory evaluation of low-salt Kimchi, the control was showed the best quality in the overall acceptability. And low-salt Kimchi treated at $40^{\circ}C$ showed the most similar characteristics to the control Kimchi.