• Transactions of the Korean hydrogen and new energy society
• /
• v.18 no.3
• /
• pp.301-308
• /
• 2007

Silicate mineral serpentine with magnesium and calcium was selected as a mineral carbonation mediators for carbon dioxide storage. Serpentine has various metallic elements as an oxides form of magnesium, iron, calcium, aluminium etc. Magnesium and calcium could be carbonation salt preferentially than other metal component within serpentine. Systemic thermochemical treatment for serpentine could change physicochemical properties like a surface area and pore dimensions. Due to the rapid chemical reaction rate depended on dimensional values, carbonation formation could determined by surface property change of thermochemical treated serpentine.

• Journal of Internet Computing and Services
• /
• v.13 no.4
• /
• pp.83-93
• /
• 2012

HTML5 has developed not to have browser dependancy considering interoperability as same as maintaining compatability with lower versions of HTML. HTML5, the newest web standardization is on going of being structured. Along with the smart phone boom, HTML5 is spotlighted because it can be applied to cross platforms in mobile web environments. Specially the local Storage that has been listed in new features in HTML5 supports offline function for web application that enables web application to be run even when the mobile is not connected to 3G or wifi. With Local storage, development of server-independent web application can be possible. However Local storage stores plaintext data in it without applying any security measure and this makes the plaintext data dangerous to security threats that are already exist in other client side storages like Cookie. In the paper we propose secure Local storage methods to offer a safe way to store and retrieve data in Local storage guaranteeing its performance. Suggested functions in this paper follow localStorage standard API and use a module that provide cryptographic function. We also prove the efficiency of suggested secure Local storage based on its performance evaluation with implementation.

• Journal of the East Asian Society of Dietary Life
• /
• v.25 no.3
• /
• pp.460-473
• /
• 2015

This study aimed to create a standardized recipe using three cultivars of tomatoes (Chal-tomato, Daejeo-tomato, Blacktomato) and select an appropriate tomato for producing tomato Jangajii through quality and sensory evaluation. With regard to the proximate composition of tomato Jangajii, moisture and ash contents of Chal-tomato were highest in the early stage of storage, whereas moisture, crude protein and ash contents of Black-tomato were highest in the final stage of storage. Daejeotomato showed minimal changes in pH, but showed the highest salt and sugar contents. L value increased with increasing storage time and then decreased thereafter (p<0.001). The a and b values decreased with increasing storage time and then increased thereafter (p<0.001). The reducing sugar content increased with increasing storage time and then decreased thereafter (p<0.001). With regard to Daejeo-tomato, hardness was the highest (p<0.001), and total microbial counts were lowest (p<0.001). Daejeo-tomato showed the lowest activities of PME as a softening enzyme and PG. For sensory properties, Daejeo-tomato showed a relatively high preference for all items except aroma. Based on the above results, Daejeo-tomato Jangajii showed superior quality characteristics and high preference in general among tomato Jangajii from all three cultivars of tomatoes. Therefore, Daejeo-tomato Jangajii is useful as low-sodium tomato Jangajii in light of quality characteristics and preference.

• Korean Journal of Food Science and Technology
• /
• v.21 no.4
• /
• pp.536-541
• /
• 1989

In present paper, we investigated the quality stability of frozen seasoned anchovy meat products during storage at $-25\;{\pm}\;2^{\circ}C$. The pH and VBN contents of the products revealed a tendency to increase slightly during frozen storage 150 days. Viable cell counts and histamine contents of products are $0.8-2.6\;{\times}\;10^5/g,\;70.6-76.7 mg/100g$, respectively. In changes of fatty acid composition, percentage of polyenes such as eicosapentaenoic docosahexaenoic acid slightly decreased, while that of saturates and monoenes increased during frozen storage, The results of changes in POV, TBA values, color values, drips and salt extractable nitrogen contents during frozen storage showed that lipid oxidation and freeze denaturation of products could be retarded, and flavor could be enhanced by adding 0.2% sodium erythorbate and 12.8% emulsion curd.

• Food Science of Animal Resources
• /
• v.26 no.3
• /
• pp.356-361
• /
• 2006

This study was carried out to investigate the physico-chemical and storage characteristics of sausages added mugwort powder at $4^{\circ}C$ during 13 days. The composition of fresh sausages was as the following : meat 60 % (w/w), lard 20 %, ice 20 %, salt 1.5 %, sugar 0.5 %, phosphate 0.25 %, mugwort 2 % or 5 %. Sausages were divided into three groups; control group mugwort 0 %, Treatment I mugwort 2 % and Treatment II mugwort 5 %. The pH, TBA(thiobarbituric aid) value, VBN(volatile basic nitrogen), rheology, and sensory evaluation were measured. The changes of pH of all groups were slightly decreased with increasing storage days. But, the significant difference of pH changes were not shown between mugwort 2 % (Treatment I) and mugwort 5 % (Treatment II) groups. The changes of TBA values of all treatments increased during storage periods. TBA values of Treatment I and Treatment II groups were significantly (p<0.05) higher than that of the control group. The change of VBN showed trends to increase during storage periods. The change of VBN of Treatment I was significantly (p<0.05) lower than those of the control and Treatment II. Hardness and brittleness of 2 % and mugwort 5 % groups were significantly (p<0.05) higher than that of the control group. Elasticity and cohesiveness of 2 % and Treatment II were significantly (p<0.05) lower than that of the control group. Also, Treatment I was superior to the other groups by the results of sensory evaluation. Therefore, these results suggest that it may be possible to manufacture sausages added 2 % mugwort powder which can help to increase storage periods, and improve quality of sausage.

• Food Science and Preservation
• /
• v.5 no.4
• /
• pp.320-325
• /
• 1998

Effects of blanching and salting for the pretreatment during frozen storage condition were investigated and optimized the salting condition on the activities of peroxidase and lipoxygenase, the stability of vitamin C and color, moisture content and hardness in immatured soybean. Before frozen storage, pretreatment processing is necessary to extend the shelf-life of vegetables. Salting condition of 2% for 180min treatment led to maximum inactivation of both lipoxygenase and peroxidase while blanching can more inactivate for lipoxygenase. Salting at 2% for 180min resulted in the highest amount of vitamin C remaining in the immatured soybeans after 6 months storage. The color of the immatured soybeans were severely changed after 6 months storage, while the color of salted soybeans at 3% and 180min treatment was similar to fresh products. Moisture content and hardness were reduced with addition of salt.

• Microbiology and Biotechnology Letters
• /
• v.39 no.2
• /
• pp.133-139
• /
• 2011

In this study, we determined the changes in microbial numbers in solar salts according to the manufacturing process and storage duration. The salt samples were harvested from salt farms in Shinan (area 2) and Yeonggwang (area 1). They were serially diluted ten-fold and then placed on 4 kinds of cultivable media (mannitol salt agar, eosin methylene blue, plate count agar, and trypticase soy agar). After incubation, we obtained 62 halophilic isolates from the salt samples. Coliform and general bacteria were not detected in all salt samples. By 16S rRNA sequencing analysis, we found 12 kinds of halophilic bacteria belonging to the genera Halobacillus, Halomonas, Bacillus, Idiomarina, Marinobacter, Pseudoalteromonas, Vibrio, Salinivibrio, Virgibacillus, Alteromonas, Staphylococcus and some un-known stains. In our study, we discovered two novel species that have a 16S rDNA sequence similarity below 97%.

• Food Science and Preservation
• /
• v.18 no.2
• /
• pp.256-265
• /
• 2011

To investigate the effect of a solar salt on Kimchi fermentation, Chinese cabbages were brined with four-years aged solar salt (FS), one-year aged solar salt (OS), and purified salt (PS). The Kimchi was fermented at $7^{\circ}C$ for 33 days. The changes in pH and acidity of the Kimch brined with PS was slower than those of Kimchis brined with FS and OS. In the Kimchis with FS and OS, lactic acid bacteria (LAB) counts increased from 7.10~7.22 log CFU/mL at 0 day to 9.26~9.42 log CFU/mL at 12 days, after which counts slightly decreased to 8.04~8.75 log CFU/mL by 33 days of fermentation. The LAB counts of the kimchi with PS slowly increased from 7.24 log CFU/mL at 0 day to 8.99 log CFU/mL at 27 days, after then which counts sharply decreased to 7.92 log CFU/mL by 33 days of fermentation. Yellowness (b) color values of the kimchi with PS (59.10) was higher than the Kimchi with FS (53.68) and the Kimchi with OS (53.77). Hardness of the Kimchi with FS was more firm than the other Kimchis after 33 days storage. Sensory evaluation of the Kimchi with FS showed higher score than that of the other Kimchis.

• Korean Journal of Food Science and Technology
• /
• v.32 no.3
• /
• pp.598-603
• /
• 2000

This study was conducted to enhance the storage stability and the wholesomeness of salted and fermented shrimp manufactured with different salt levels by high hydrostatic pressure sterilization. The effects of high hydrostatic pressure treatment on the putrefactive bacteria in the fermented shrimps were investigated and the sterilization kinetics was analyzed. The initial microbial counts of the fermented shrimp with 8%, 18% salt aged for 6 weeks at $20^{circ}C$ were $1.6{\times}10^3,\;1.4{\times}10^4$ CFU/g for bacteria grown on Vibrio selective media, $9.3{\times}10^3,\;1.7{\times}10^5$ CFU/g for bacteria grown on Staphylococcus selective media, respectively, and null for bacteria grown on Salmonella selective media. The degree of the sterilization increased with the magnitude of the pressure and the treatment time. The fermented shrimp pressurized at 6,500 atm for 10 min had no detectable bacteria grown on Vibrio and Staphylococcus selective media at $10^2$ CFU/g detecting limit. High hydrostatic pressure sterilization could be analyzed by first order reaction kinetics. The $D_P$ values of the bacteria grown on Vibrio selective media of the fermented shrimp at 18% salt were higher than those at 8% salt, while those of the bacteria grown on Staphylococcus selective media showed an inverse trend. The $z_p$ values of 8% salt fermented shrimp were higher than those of 18% salt for both bacteria grown on Vibrio selective media and Staphylococcus selective media. High hydrostatic pressure treatment could be applied for the sterilization of the fermented shrimp, and the optimum high pressure sterilization condition was 10 min treatment at 6,500 atm.

• The Korean Journal of Ecology
• /
• v.26 no.3
• /
• pp.135-142
• /
• 2003

Four legume plants showed better growth by the external nitrogen supply rather than the symbiotic nitrogen fixation only under salt additions. In case of Glycine max and Phaseolus angularis, total nitrogen contents decreased by high salinity level but their amino acid levels significantly increased with the increase of salt treatments and indicated high soluble-/insoluble-N ratios. Cassia tora and Albizzia julibrissin contained less amino acids than G. max and P. angularis but total N (esp. insoluble N fraction) increased with higher salt levels. Asparagine occurred as a main amino acid especially in G. max and P. angularis and can be seen as potential N-storage form in these plants. It might be play an important role for the osmoregulation mechanism under the saline condition. Meanwhile, to investigate what kinds of nitrogen sources are effective for overcoming salt stress on soybean plants, various N forms and concentrations (NH₄NO₃-N, NO₃-N, NH₄NO₃-N; 2.5 and 5 mM) were additionally supplied to the salt gradient medium. Soybean plants treated with NH₄NO₃-N showed the best growth up to 40 mM NaCl and NO₃- fed plants indicated good growth even at 80 mM NaCl treatments. Contrary to NH₄NO₃- and NO₃- fed plants, NH₄/sup +/- fed plants showed remarkable growth reduction and died by 40 and 80 mM NaCl treatments after the first harvest (15th day). Consequently, these results suggest that salt excluding and resistant capacities of soybean plants under NaCl treatments are increased in order of NH₄ - N, control, NO₃- N and NH₄NO₃- N depending on N concentration except NH₄- N treatments.