• 농업생명과학연구
• /
• 제45권4호
• /
• pp.13-21
• /
• 2011

망개떡의 주원료인 청미래덩굴 잎은 소금물에 저장한 후, 이용 시 세척하여 사용한다. 이에 염장 시 저장 과정에서의 잎의 특성변화를 확인하였다. 천일염과 정제염으로 염장 후 저장한 잎의 수분함량 변화에서는 차이를 보이지 않았으며, 소금의 농도가 높을수록 수분함량은 크게 감소하였다. 실온에서는 정제염에 저장한 잎의 전단력이 높았으나, 저온($4^{\circ}C$)에서는 천일염에서 저장한 잎의 전단력이 높았고, 소금의 농도는 높을수록 저장기간은 짧을수록 전단력이 높아지는 경향을 보였다. 실온보다 저온에서 저장과 소금의 농도가 10% 이하에서 저장한 잎의 색도 변화가 적은 것으로 나타났다.

• 한국산학기술학회논문지
• /
• 제22권6호
• /
• pp.11-18
• /
• 2021

나노버블수는 태양광 패널 청소, 도로의 염분 제거, 기계의 정밀 부품 청소 등 다양한 세척 공정에 사용된다. 해양쓰레기 세척 시스템의 전처리에 나노버블을 적용하면 높은 세척 효율과 물 절약이 가능하다. 본 연구에서는 나노버블수의 염분 제거율을 비교하기 위해 NaCl 200,000 mg/L 용액에 목재를 침적시켜 해양쓰레기를 제작하였다. 수돗물과 나노버블수를 이용하여 노즐 종류, 오리피스 직경, 펌프 회전수 및 세척 시간에 따른 목재 표면 염분농도를 비교하였다. 목재 표면 염분농도는 세척시간이 길어질수록 감소하였다. 하지만 물 사용량을 고려한 최적의 세척 시간은 5-10초 사이였다. 노즐의 오리피스 직경이 커질수록 분사압력은 낮아지며, 세척 후 목재 표면 염분농도는 높아졌다. 이는 노즐의 오리피스 직경이 세척 시스템에서 중요한 요인임을 나타낸다. 나노버블수를 이용한 세척 후 목재 표면 염분농도는 수돗물로 세척 후 목재 표면 염분농도에 비해 부채꼴형 노즐은 2.2 %, 원형 노즐은 30.9 % 낮았다. 또한, 나노버블수를 이용한 세척 실험에서 부채꼴형 노즐을 사용하여 세척하였을 때가 원형 노즐을 사용하였을 때보다 목재 표면 염분농도가 약 9.5 mg/L 낮았다.

• 한국식품조리과학회지
• /
• 제4권1호
• /
• pp.17-26
• /
• 1988

The polysaccharide produced by pseudomonas elodea, Gellan gum, was rheologically characterized, compared with agar. Rheological properties were determined from the change in the value of intrinsic viscosity with the pH and salt concentration. At the range of pH 2∼ll and salt 0∼0.16M KC1, the intrinsic viscosity of Gellan gum ranged from 8.8 to 21.2dl/g and agar ranged from 1.97 to 11.46d1/g. In the absence of salt, the intrinsic viscosity of Gellan gum increased as the pH of solution increased up to neutral pH then decreased slightly at alkaline pH, whearas the intrinsic viscosity of agar increased as the pH of solution increased up to pH 9 then decreased slightly. Intrinsic viscosity of Gellan gum and agar decreased with an increase in salt concentration. The chain stiffness parameter for the Gellan gum was 0.033. The overlap parameter of Gellan gum and agar were 0.047g/dl and 0.087g/dl, respectively. Gellan gum and agar were shear rate dependent or pseudoplastic. The yield stress and proportionality constant of Gellan gum increased slightly as the concentration increase, on the other hand, the shear index of Gellan gum showed a maximum at 0.75g/dl and gradually decreased as the concentration increase. The apparent viscosity of Gellan gum and agar decreased as the temperature increase. A lower concentration of the divalent cations calcium and magnesium is required to obtain maximum gel strength than for the monovalent cations sodium and potassium.

• 동아시아식생활학회지
• /
• 제3권2호
• /
• pp.99-106
• /
• 1993

The aim of this study is to elevate the efficiency of salting with low salt concentration in order to improve the quality of salted Chinese cabbage. The efficiency of salting was tested with various sub-atmosphere(760mmHg to 0mmHg), temperature(20$^{\circ}C$ and 30$^{\circ}C$), and concentration of salt(3%, 5% and 10%). The salting efficiency was estimated by amounts of juice, calcium elution, sodium penetration and the state of tissue. The amunts of juice eleuted from Chinese cabbage was increased significantly with the decrease of atmosphere and the time to reach the highest amounts was reduced. This tendency was promoted, with increase of salinigy(from 3% to 10%)and the increase of temperature(more juice at 30$^{\circ}C$ than 20$^{\circ}C$). The amounts of eluted calcium from Chinese cabbage tissue during salting under sub-atmosphere was directly proportional to amounts of juice and was inversely proportional to penetrated sodium. The salting time was reduced with elevation of sub-atmosphere. It was desirable to take between 5.5 and 9 hours to salt under the condition of 3% of salting, 20$^{\circ}C$, and 560-0mmHg. It took between 4.4 and 5 hours under 5% of salt and between 4 and 4.5 hours under 10% of salt. However, it was undesirable because the drying phenomenon and the transparency of tissue appeared under 30$^{\circ}C$ and 160-0mmHg.

• The Korean Journal of Ecology
• /
• 제6권3호
• /
• pp.167-176
• /
• 1983

Species composition, life form, biomass and soil properties of the halophyte communities were investigated from July to September, 1982. At the reclaimed land of Sanho-ri, sand dune of Jido, salt marsh of Suncheon Bay, and Somjin River estuary of Baealdo, species numbers were 26, 14, 13 and 7, dominant species were Salicornia herbaceae, Carex pumila and Suaeda japonica, respectively. Species composition of the 4 investigated areas was 13 families, 25 genera and 39 species, and of them, 10 families, 21 genera and 24 species were attributed to halophytes. Out of 22 life forms, the representative for Jido was $ G-D_4-R_1-3-e.t$and those for the other sites were Th-G4-R5-e. Above ground biomass of all species for Sanho-ri, Jido, Suncheon Bay and Baealdo were 441.3, 202.0, 150.7 and 353.3 g.dw/m2 and the ratios of above ground biomass halophytes to all species were 93.5, 92.7, 90.8 and 100%, respectively. The leading dominant species formed a continuum according to the salt gradiant. The similarity between Baealo and Suncheon Bay was relatively high, and Jido was quite different from the others in species composition. Aster tripolium was stenohaline and appeared at the low salt concentration, but Suaeda maritima and Suaeda asparagoides were duryhaline and occured at the relatively high salt concentration.

• Membrane and Water Treatment
• /
• 제10권2호
• /
• pp.139-148
• /
• 2019

In this study, the removal of MB from saline solutions was evaluated by two methods by adsorption and electrodialysis; the adsorption of the mixture dye/salt on dried orange peel waste (OPW) was studied in batch method. In this study the biosorption of cationic dye by OPW was investigated as a function of initial solution pH, and initial salt (sodium chloride) concentration. The maximal dye uptake at $pH{\geq}3.6$ in the absence and in the presence of salt and the dye uptake diminished considerably in the presence of increasing concentrations of salt up to 8 g/L. The Redlich Peterson and Langmuir were the most suitable adsorption models for describing the biosorption equilibrium data of the dye both individually and in salt containing medium. As well, this work deals with the electrodialysis application to remove the dye. Synthetic solutions were used for the investigation of the main operational factors affecting the treatment performance; such as applied voltage, pH, initial dye concentration and ionic strength. The experimental results for adsorption and electrodialysis confirmed the importance of electrostatic interactions on the dye. The electrodialysis process with standard ion exchange membranes enabled efficient desalination of cationic dye solutions; there are two main factors in fouling: electrostatic interaction between cations of dyes and the fixed charged groups of the CEM, and affinity interactions.

• 방사성폐기물학회지
• /
• 제18권4호
• /
• pp.421-437
• /
• 2020

This study provides an assessment on a proposed method for separation of cesium, strontium, and barium using electrochemical reduction at a liquid bismuth cathode in LiCl-KCl eutectic salt, investigated via cyclic voltammetry (CV), electrochemical impedance spectroscopy (EIS), and scanning electron microscopy with energy dispersive X-ray spectrometry (SEM-EDS). CV studies were performed at temperatures of 723-823 K and concentrations of the target species up to 4.0wt%. Redox reactions occurring during potential sweeps were observed. Concentration of BaCl2 in the salt did not seem to influence the diffusivity in the studied concentration range up to 4.0wt%. The presence of strontium in the system affected the redox reaction of lithium; however, there were no distinguishable redox peaks that could be measured. Impedance spectra obtained from EIS methods were used to calculate the exchange current densities of the electroactive active redox couple at the bismuth cathode. Results show the rate-controlling step in deposition to be the mass transport of Cs+ ions from the bulk salt to the cathode surface layer. Results from SEM-EDS suggest that Cs-Bi and Sr-Bi intermetallics from LiCl-KCl salt are not thermodynamically favorable.

• 한국응용과학기술학회지
• /
• 제28권4호
• /
• pp.517-525
• /
• 2011

Squid ink was added to the low salt fermented squid by 4% of concentration and ripened at $10^{\circ}C$ for 6 weeks and at $20^{\circ}C$ for 28 days. The effect of the squid ink on the titrable acidity and free amino acids of low salt fermented squid were investigated. The results are as follows; The titrable acidity in the salt fermented squid without addition of the squid ink was continuously decreased except for the salt fermented squid with 9% salt content till the latter stage of the ripening, had larger decreasing range than treatment groups. Seeing the composition of free amino acid, the major amino acids are proline, arginine, glutamic acid. leucine and glycine.

• 한국식품영양과학회지
• /
• 제27권3호
• /
• pp.419-424
• /
• 1998

This study was carried out to investigate changes in the physicochemical and sensory characteristics of Oiji(Korean pickled cucumbers) prepared with different salts(bay, refined and purified salt). The pH of Oiji prepared with bay salt was higher than those prepared with refined and purified salts. The salt concentration of Oiji prepared with purified salt showed the highest value during fermentation period. The cutting forces at middle part of Oiji prepared with bay and refined salts were higher than those of raw cucumber, and bay salt resulted in the highest force during fermentation period. The result of sensory evaluation indicated significant differences in color, odor, taste, texture and overall acceptability among salts at 5% level. Oiji prepared with bay salt showed the highest score in most the sensory characteristics.

• 한국식품영양과학회지
• /
• 제24권4호
• /
• pp.631-635
• /
• 1995

In order to develop effective manufacturing method and to improve quality of low-salt fermented squid(10% of table salt), we investigated the effects of temperature, salinity and pH on the growth of Staphylococcus xylosus, Micrococcus varians, Pseudomonas diminuta and Pseudomonas D2 isolated from of low-salt fermented squid and the growth characteristics of these bacteria during fermentation were elucidated. All bacteria showed good growth during the process of low-salt fermented squid(pH 6~7 ; concentration of NaCl, 7~10% ; temperature, 7~1$0^{\circ}C$) and their cell numbers increased as fermentation proceeded under the same fermentation condition.