• Proceedings of the KSR Conference
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• 2005.05a
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• pp.391-396
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• 2005

Salt water spray test and salt water immersion test were experimentally conducted in order to investigate the durability of fiber reinforced composites under salt water environment. The specimens were made of glass fabric reinforcement and phenolic resin. Mechanical test was performed to obtain mechanical properties such as tensile properties, flexural properties, and shear properties by varying with exposure times. Also dynamic mechanical test and FTIR were conducted to investigate a change in chemical structure as well as thermal analysis properties such as storage shear modulus, loss shear moduls, and tan ${\delta}$. According to the results, salt water environment has effected on mechanical properties and thermal analysis properties and especially the durability of glass fabric/phenolic composites were severely affected on salt water immersion environment rather than salt water spray environment.

• Food Science and Preservation
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• v.11 no.4
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• pp.437-440
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• 2004

To investigate the effects of pre-treatment and packaging materials for dried persimmon during 6 month storage, the citric acid, salt, xylitol, L-cystein was pre-treated on dried persimmon, and then packed with LDPE film($0.06\;{\mu}m$) and N/LDPE($0.06\;{\mu}m$). The rate of moisture contents, browning, fungi and weight loss of dried persimmon pre-treated with citric acid, salt, xylitol, L-cystein were changed a little in N/LDPE, but were highly changed in LDPE. The commodity of dried persimmon packed with N/LDPE was also higher than that of LDPE.

• Journal of the East Asian Society of Dietary Life
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• v.15 no.2
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• pp.219-225
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• 2005

Effect of blanching and/or $CaCl_2$ addition on the quality characteristics of Oiji prepared by dry salting method, which has been used for industry, was investigated. Control$(15\%\;salt),\;CAO(15\%\;salt\;+\;0.04\%\;CaCl_2)$ and BCO $(15\%\;salt\;+\;0.04\%\;CaCl_2+blanching\;at\;60^{\circ}C\;for\;20\;min)$ for 165 days. Acidity was lower, but pH was higher in BCO than in the control or CAO. During the whole period of storage, greenness(-a) of BCO was maintained in Hunter color system, compared with the other groups. The numbers of total microbes, lactic acid bacteria and yeast were the lowest in BCO, while the highest in control. Moreover, texture profile analysis exhibited that fracturability and hardness maintained the highest in BCO during storage, compared with the other groups. Based on these results, combination of blanching and $CaCl_2$ addition is favorable to extend the shelf life and to maintain the good quality.

• Korean Journal of Poultry Science
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• v.51 no.1
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• pp.1-9
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• 2024

To reduce salt content and enhance calcium in chicken patty, shell calcium powder (SCP) was added, and transglutaminase (TG) was included to improve its properties. Five different treatments were prepared to assess the effects: CON (2% salt), T1 (0.75% salt + 0.2% SCP), T2 (0.75% salt + 0.2% SCP + 0.2% TG), T3 (0.5% salt + 0.4% SCP), and T4 (0.5% salt + 0.4% SCP + 0.2% TG). Reducing salt led to decreased ash content and increased cooking loss. The addition of SCP and TG raised pH levels. Meat color remained consistent with different salt, SCP, and TG levels. However, when salt was reduced to 0.5% and SCP was added at 0.4% without TG, the patty's hardness and chewiness decreased. Sensory evaluations showed reduced juiciness when salt was reduced to 0.5% and SCP was added at 0.4%, but no significant differences were observed in overall acceptability. Salt had no impact on TBARS results, but salt reduction to below 0.5% increased susceptibility to microbial contamination. In summary, reducing salt and adding SCP had minimal sensory impact, but when salt is reduced to 0.5% or lower, consider adding TG. Also, when decreasing salt, additional preservatives should be considered to address potential microbial contamination during manufacturing.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.30 no.4
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• pp.660-666
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• 1997

Changes of chemical and nutritional composition were investigated in low salt-dried Yellow corvenia muscle during frozen storage at $-20^{\circ}C$. Moisture contort of Yellow corvenia was not significantly changed until after 5 months frozen storage. Salinity was $0.28\%$ in fresh Yellow corvenia and $2.30\%$ in the salted sample. Acidity of the fish muscle was increased in excess of 5 months storage. TBA value was increased by a little amount untel 1 month of storage and significantly incraeased in 3 months of storage. Free fatty acid was increased during frozen storage with rapid increase up to 1 month storage. VBN was increased after 1month storage and amino type nitrogen was increased in 5 months of storage. Major free amino acids were glutamic acid, alanine, glycine and lysine, and composition ratio of most free amino acids were not changed untel after 5 months storage. Polyenoic acid contents were decreased after storage and major fatty acids were palmitic acid (16 : 0), stearic arid (18 : 0) and major fatty acids were palmitic acid (16 : 0), stearic acid (18 : 0) and docosahexaenoic acid (22 : 6). From the results of chemical experiments, low salt-dried yellow corvenia would not be stored at $20^{\circ}C$ for more than 5 months.

• Journal of Biosystems Engineering
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• v.9 no.2
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• pp.74-80
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• 1984

Storage materials for a minimized storage system should be able to store much energy in small quantities, and to solve such a problem, salt hydrates such as CALCIUM CHLORIDE, SODIUM SULFATE, SODIUM PHOSPHATE etc. were considered as most suitable storage media in which phase change phenomena take place at low temperature. Therefore those salt hydrates were used as storage media in this study, and piped-storage tanks were manufactured vertically for the experiment. The characteristics of thermal storage media were investigated and the results are summarized as follows: 1. From the experiment of radial temperature distribution of vertical piped-storage system, the latent heat phenomenon did not occur in all storage media during heating process because of generations of heat due to the reduction in the number of water molecules. However, among those storage media CALCIUM CHLORIDE had most remarkable latent heat phenomenon during cooling process. Therefore CALCIUM CHLORIDE was considered as most suitable storage media. 2. Heat quantity transferred to the storage media was the largest in case of CALCIUM CHOLORIDE under the same conditions during heating and cooling process.

• 축산식품과학과 산업
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• v.12 no.2
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• pp.17-25
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• 2023

• Korean Journal of Fisheries and Aquatic Sciences
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• v.18 no.5
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• pp.409-416
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• 1985

In previous paper (Lee et al., 1983) processing method of sardine meat "surimi" was described as a part of the wort to develop new types of ready-to-cook food materials with dark fleshed fishes. As the other part of the work, processing of low salt mackerel fillet was investigated, in this paper, in which fresh mackerel was filleted, salted in brine or with dry salt for an adequate time until the expected salt concentration reached, washed, air dried (3 m/sec, 15 to $20^{\circ}C$), and finally packed individually in K-flex film bag by vacuum or $N_2$ gas substitution. Salting time and salt concentration of brine was decided by the salt level penetrated into the fillet. As the final salt level was fixed to 4 to $5\%$, salting for 20 hours with $10\%$ dry salt or in $15\%$ brine at $5^{\circ}C$ was enough to get that level of salt. If the final salt level was set 5 to $6\%$, salting for 20-24 hours with $15\%$ dry salt or in $20\%$ brine was adequate. Salt penetration, however, was not much influenced by salting method and temperature. Changes in VBN and salt soluble protein occurred more rapidly in cases of salting with dry salt at $20^{\circ}C$ than salted in brine at $5^{\circ}C$, although it was not significant in the period of 20 to 24 hours. Oxidation of lipid and histamine formation during salting at $20^{\circ}C$ could not be neglected if it was delayed loger than 25 hours. Insolubilizing the salt soluble proteins during the storage of salted fillet occurred rapidly regardless of storage temperature. Browning and histamine formation, however, was depended on temperature and packing condition. In case of air pack, deterioration by browning and rancid was deeply developed but not the case for the packs by vacuum or $N_2$ gas substitution. The shelf-life of the salted mackerel fillet based on panel scores of brown color and rancidity, appeared 21 days for the air packed, and more than 30 days for vacunm or $N_2$ gas packed fillet at $20^{\circ}C$.

• Korean Journal of Poultry Science
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• v.23 no.4
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• pp.193-201
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• 1996

This experiment was carried out to find out the effect of packing methods on physico-chemical properties of breast and thigh meats in chicken, which was dried by air spray chilling method. The chicken carcass was cut into breast and thigh muscles, which were either vacuum packed or atmosphere packed, and stored at -2O˚C for 1, 4, 8, 12 and 16 wk after quick freezing at -45˚C for 35 min. The pH values of atmosphere-packed breast meat and vacuum-packed breast meat after one wk of storage were higher than those of atmosphere-packed thigh meat and vacuum-packed thigh meat(P< .05). The pH values increased as storage period extended, but no significant difference was detected between two packing method(vacuum vs. atmosphere). Total moisture contents of breast meats after one wk of storage were higher than those of thigh meats. The total moisture contents decreased slowly as storage period extended, but no significant difference was detected between two packing method(vacuum vs. atmosphere). The shear force value of thigh meat was higher than that of breast meat. The shear force values of both meats decreased as storage period extended, regardless of packing method. The water soluble protein extractability of thigh meats was higher than that of breast meat, and the water soluble protein extractability of all treatments decreased until 8 wk after storage, but increased gradually after 8 wk of storage period. The salt soluble protein extractability of breast meat was higher than that of thigh meat, and the salt soluble protein extractability of all treatments decreased as storage period extended. With regard to the packing method, the vacuum packing showed higher value than that of atmosphere packing method until 8 wk of storage. Total lipid contents of atmosphere- and vacuum-packed thigh meats at 1 wk of storage were higher than those of breast meats, and the total lipid contents of all of treatments decreased as storage period extended. However, no significant difference was detected between two packing methods. The fatty acid contents of breast and thigh meats were in order of o1eic(33,5~42.4), palmitic(19.7~30.8) and linoleic acid(10.8~17.4).

• Nuclear Engineering and Technology
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• v.56 no.4
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• pp.1135-1144
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• 2024

With the increasing ratio of renewables in the grid, a low-carbon and stable base load source that also is capable of load tracking is in demand. Sodium cooled fast reactors (SFRs) coupled to thermal heat storage system (THS) is a strong candidate for the need. This research focuses on the designing and performance validation of a two-tank THS based on molten salt to integrate with a 280 MW_th sodium cooled fast reactor. Designing of the THS includes the vital component, sodium-to-salt heat exchanger which is a technology gap that needs to be filled, and designing and parameter selection of the tanks and related pumps. Modeling of the designed THS is conducted followed by the description of operation strategies and control logics of the THS. Finally, the dynamic simulation of the designed THS is conducted based on Fortran. Results show, the proposed power system meets the need of the design requirements to store heat for 18 h during a day and provide 500 MW_th for peak demand for the rest of the day.