• 한국가금학회지
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• 제21권4호
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• pp.239-247
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• 1994

A study was conducted to investigate the effects of the addition of varied levels of NaCi and phosphates on the physicochernical properties of the breast meat of the spent layers(2 \pm 0.2 kg) which were stabilized for over 24 h before slaughter. Within 1 h after slaughter, breast meats were removed and treated with NaGl(0, 1, 2, 3%) and phosphates(0.25% and 0.5%) using a hot-salted method. The breast meat was stored at 4 \pm $1^{\circ}C$ for 3 d. The results obtained were summarized as follows. 1. The pH values of salt-treated groups were significantly higher than that of the control(P<0.05) ; the higher the salt level, the higher the pH. The pH values were significantly increased in both control and treatment groups during storage(P<0.05). Among salt-treated groups, the 0.5% phosphates level showed significantly high pH(P<0.05) compared to other levels of salt groups. 2. The moisture contents were significantly lower in all salt4reated groups than the control(P<0.05), and showed a negative relationship with the levels of salt. It decreased in control group gradually as the storage period extended, but not significantly changed in salt-treated groups. 3. The shear force values in salt-treated groups were lower than that of the control and showed a negative relationship with salt levels. At a constant level of NaCI, the shear force value was higher in 0.25% phosphates level than in 0.5% level. It decreased in both control and salt-treated groups during storage. 4. The salt treatments tended to increase the sodium content proportionately. The sodium content decreased in both control and salt treatment groups during storage(P<0.05). In addition, the combination of high levels of NaCl and phosphates rather than those of low levels of NaCI and phosphates resulted in elevated levels of sodium. 5. The phosphorus contents in salt-treated groups were higher than that of control. Between 0.5% and 0.25% phosphates levels this value showed significant difference(P<0.05). Its contents in both control and treatment groups were significantly decreased during storage (P<0.05).

• 한국식생활문화학회지
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• 제9권1호
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• pp.87-93
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• 1994

This study was conducted to present a method that determine the optimum conditions for the preparation of chinese whole cabbage kimchi. After Sensory and chemical characteristics of kimchi with various salt concentration in brine, brining time and storage period at equal saltiness were measured, the optimum conditions for the preparation of chinese whole cabbage kimchi were determined with the use of the response surface methodology. The results are summarized as follows; 1. The more salt concentration in brine, the longer brining time and storage period, resulted in the lower pH and the higher titratable acidity of kimchis. As the salt concentration in brine and brining time increased, kimchi reaches at optimum titratable acidity of it within a shorter time. 2. As the salt concentration in brine and brining time increased, content of succinic acid decreased but that of lactic, acetic, and propionic acid increased. Amount of citric, malic and succinic acid decreased but that of lactic, acetic acid increased, with storage day. 3. Sensory data showed that firmness and green cabbage flavor of kimchi decreased while toughness, carbonic mouthfeel, sourness and staled flavor increased with increased salt concentration in brine, brining time and storage day. As the storage period increased, crispness of kimchi decreased. 4. The optimum conditions for the preparation of chinese whole cabbage kimchi were as follows: Optimum salt concentration in brine, brining time, and storage period were 19.5%, 3 hours and 45 minutes, and 12 hours.

• Geomechanics and Engineering
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• 제9권1호
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• pp.25-37
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• 2015

To predict the surface subsidence of salt rock storage, a new surface subsidence basin model is proposed based on the Logistic function from the phenomenological perspective. Analysis shows that the subsidence curve on the main section of the model is S-shaped, similar to that of the actual surface subsidence basin; the control parameter of the subsidence curve shape can be changed to allow for flexible adjustment of the curve shape. By using this model in combination with the MMF time function that reflects the single point subsidence-time relationship of the surface, a new dynamic prediction model of full section surface subsidence for salt rock storage is established, and the numerical simulation calculation results are used to verify the availability of the new model. The prediction results agree well with the numerical simulation results, and the model reflects the continued development of surface subsidence basin over time, which is expected to provide some insight into the prediction and visualization research on surface subsidence of salt rock storage.

• 한국식품영양과학회지
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• 제32권4호
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• pp.526-530
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• 2003

각기 다른 염농도에서 염장한 오이의 이화학적 특성을 조사하였다. 염장시 첨가되는 염농도가 높을수록 수축현상이 심하였으며, 오이의 염농도는 염장 30일경에 30% 처리구를 제외한 모든 처리구에서 이론치와 유사한 농도를 나타내었다. pH의 경우 25%처리구는 염장 120일까지 감소 경향을 보인 반면 30%처리구는 60일이후부터 거의 변화가 없었다. 오이 표면의 녹색도는 염장 10일까지는 모든 처리구에서 녹색(-1.33~-2.87)이 유지되었으나 염장기간이 경과함에 따라 적색으로 변하였고, 이러한 현상은 염농도가 낮을수록 심하였다. 황색도는 염농도가 낮은 15% 첨가구가 염장 전기간에 걸쳐 가장 높은 황색도(6.15~12.52)를 보였다. Isopropyl alcohol 추출색소액 중 생오이의 색소추출액은 439, 473, 632 nm에서 피크를 나타낸 반면 염장오이는 염장초기 첨가된 염농도에 관계없이 생오이 색소추출액과는 다른 흡광도 변화를 나타내어 410, 505, 538, 607, 565 nm에서 새로운 피크를 형성하였다. 경도는 염농도에 관계없이 저장기간이 경과함에 따라 지속적으로 상승하였다.

• 한국식품영양과학회지
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• 제41권3호
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• pp.383-389
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• 2012

야콘의 침지액 소금물 농도와 주박의 소금 첨가량에 따라 제조한 주박 야콘 장아찌의 저장 중 품질특성을 분석한 결과는 다음과 같다. 야콘의 수분 함량은 81.08%, 조단백 함량은 0.77%, 조지방 함량은 0.14% 그리고 조회분 함량은 0.70%로 나타났다. 0%, 2%, 4% 소금물에 3시간 동안 침지한 야콘을 4%, 2%, 0% 소금을 섞은 주박과 각각 혼합하여 최종 염도를 일정하게 조절한 후 50일 동안 $18{\pm}2^{\circ}C$에서 측정한 야콘 장아찌의 염도의 경우 0% 소금을 첨가한 주박에 저장한 야콘 장아찌는 저장 10일 이후에는 큰 변화가 없었고, 2%와 4% 소금을 첨가한 주박에 저장한 야콘 장아찌는 저장기간이 길어질수록 증가하였으나, 저장 50일 동안 염도는 3% 이하로 나타났다. 반면에 50일 저장기간 동안 주박의 염도의 경우 0% 소금을 첨가한 주박은 저장기간 동안 큰 변화가 없었고, 4% 소금을 첨가한 주박은 저장기간이 길어질수록 염도가 감소하였다. 색도에서 L값은 저장기간이 길어질수록 감소하였고, a값은 저장 10일째에 가장 큰 폭으로 증가하였으며, b값은 저장기간이 길어질수록 증가하였다. 야콘 장아찌의 절단력은 저장기간이 길어질수록 증가하였다. 각각의 야콘 장아찌의 관능검사를 실시한 결과, 색에 대한 선호도는 저장 기간이 길어질수록 증가하였고, 맛에 대한 선호도는 저장 30일째가 가장 높았으며, 향미에 대한 선호도는 저장기간이 길어질수록 주박 특유의 향으로 인하여 감소하였다. 물성에 대한 선호도는 저장기간이 길어질수록 높았고, 전체적인 선호도는 주박에 0% 소금을 첨가한 야콘 장아찌는 저장 초기에는 선호도가 높았으나 저장기간이 길어질수록 선호도가 낮아졌고, 2%와 4% 소금을 첨가한 야콘은 저장기간이 길어 질수록 선호도가 높아졌다.

• 한국수자원학회:학술대회논문집
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• 한국수자원학회 2012년도 학술발표회
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• pp.221-221
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• 2012

The WRAP-SALT (Water Rights Analysis Package-SALT) simulation includes computation of end-of-month reservoir storage concentrations and mean monthly reservoir outflow concentrations for each month of the simulation. The model computes reservoir storage loads and concentrations based on load balance accounting algorithms and computes concentrations of water released and withdrawn from a reservoir as a function of the volume-weighted mean concentration of the water stored in the reservoir in the current month or previous months. A load budget accounting of the various component load inflows and outflows entering and leaving a reservoir is performed. A time history of storage concentrations computed for previous months is maintained for use in the lag procedure. This study presents computational methods for routing salinity through reservoirs for incorporation into WRAP-SALT simulation routines and methods for determining values for the parameters of the routing methods.

• 한국식생활문화학회지
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• 제27권2호
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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.

• 한국수자원학회:학술대회논문집
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• 한국수자원학회 2011년도 학술발표회
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• pp.58-58
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• 2011

The Texas Commission on Environmental Quality(TCEQ) WAM(Water Availability Modeling) System consists of the generalized Water Rights Analysis Package(WRAP) river/reservoir system water management simulation model, 22 sets of WRAP hydrology and water rights input files for the 23 river basins of Texas, geographic information system tools, and other supporting databases. The WRAP/WAM modeling system, as routinely applied since the late 1990s, has not included consideration of water quality. Recently developed WRAP-SALT(Water Rights Analysis Package) is designed primarily for computing concentration frequency statistics and supply reliability indices at locations of interest in a river system for alternative water development and management scenarios. Though motivated primarily by natural salt pollution, WRAP-SALT water quality modeling features are applicable to essentially any conservative water quality constituent. The Brazos River studies discussed in this paper focus on total dissolved solids, though the available observed data also includes chloride and sulfate which can be modeled as individual constituents. The WRAP-SALT salinity input file contains loads or concentrations of salinity inflows during each month of the hydrologic period-of-analysis and reservoir storage at the beginning of the simulation. The WRAP-SALT model computes salt loads and concentrations for each control point of a river/reservoir system for inflows and outflows during the month and end-of-month reservoir storage for each month of the hydrologic period-of-analysis, for given loads entering the system. River reaches connect control points. The mass balance algorithms proceed from upstream to downstream, with outflow from one river reach contributing to inflow to the next downstream reach. In a given month, for each control point in sequence, the inflow loads are first computed. Loads and concentrations of outflows and reservoir storage at the control point are then determined. Complete mixing during the month is assumed at locations without reservoir storage.

• Fisheries and Aquatic Sciences
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• 제16권2호
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• pp.63-69
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• 2013

Shucked oysters were soaked in an equal weight of salt water and stored at $3^{\circ}C$ for 7 days. Changes in the free amino acid content of the whole body and in the adductor muscle were evaluated by a practical distribution method. With the exception of aspartic acid and tyrosine, no significant changes in free amino acids or ammonia were observed in whole-body shucked oysters during the storage period. In contrast, the majority of free amino acids in the adductor muscle decreased significantly. Most of these free amino acids were detected in considerable amounts in the surrounding salt water after 7 days of storage. Both the weight of the whole body and the salinity of the surrounding salt water decreased significantly during the storage period. These results suggest that free amino acids were eluted from the cutting surface of the adductor muscle and indicate that the free amino acid content per shucked oyster and in the adductor muscle, decreases during cold storage.

• 한국식품저장유통학회지
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• 제17권1호
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• pp.30-35
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• 2010

식품 조리 및 제조 가공 시 사용되는 소금은 천일염, 정제염 및 수입산염이 대부분이지만, 아직까지 소금 종류에 따른 식품 제조 시 품질특성에 관한 연구는 미비한 실정이다. 이에 국내산 정제염, 국내산 천일염, 수입산염 등 소금의 종류를 달리하여 제조한 김치를 $20^{\circ}C$에서 7일간 발효시키며 품질을 비교, 분석하였다. 이화학적인 특성으로 pH, 산도, 염도를 측정하였고, 미생물학적인 특성으로 총균수와 젖산균수를 분석하였으며, 또한 관능검사를 실시하였다. 실험 결과, 발효가 진행됨에 따라 전반적으로 김치의 pH는 감소하였고, 소금 종류에 따른 처리구간의 유의적인 차이는 없었다. 산도와 염도는 증가하였으며, 특히 염도는 전반적으로 수입산염이 국내산염보다 높은 값을 나타내었다. 미생물의 경우 총균수와 젖산균수가 증가하였으며, 특히 저장 5일후 균수가 급격히 증가하였다. 관능평가 결과, 처리구간 근소한 차이를 보일 뿐 유의적인 차이를 보이지는 않았다.