• Korean journal of food and cookery science
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• v.19 no.2
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• pp.210-215
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• 2003

When Kimchi is cooked, it is very import to find an appropriate level for the salt content of the cabbage to makes the best tasting Kimchi. Therefore, in this article, attempts were made to find the best salted cabbage condition using difference salt solution concentration, temperatures and fermentation periods. In the experiments with the difference of the salt solutions, 10 and 15%, the salted cabbages were packed in polyethylene bags, and incubated at 10, 15, 20 and 25$^{\circ}C$ for 0, 2, 4, 6, 8, 10, 12, 14, 16 and 20 hrs. As a result, the best tasting Kimchi, in terms of texture characteristic, were found with storage times of 10 and 6-8 hrs, with salt solution concentrations of 10 and 15%, respectively, both of these at 25$^{\circ}C$. The best conditions, in terms of the kimchi taste characteristics, where 6-10 hrs, with the salt solution concentrations of 10 & 15%. With storage conditions of 10 hrs and a salt solution concentraction of 10%, and 6-8 hrs and a salt solution concentration of 15%, both at 25$^{\circ}C$, the texture characteristics were fresh. clear and coot. Also, the points of the appropriate salt content differ with temperature. Therefore, the appropriate conditions for the salting time, storage temperature and salt solution concentrations will make the best tasting, most nutritious Kimchi, in the least time and most economically.

• Korean Journal of Environmental Agriculture
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• v.42 no.2
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• pp.159-167
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• 2023

Food waste (FW) emissions in South Korea amounted to 4.77 million tons in 2021, and continue to increase. Various technologies have been developed to treat FW, with recent research focusing on biochar production through pyrolysis to reduce FW. However, the agricultural application of food waste-biochar (FWBC) is limited by the salt accumulated during pyrolysis. This study investigated salt removal from and the kinetic characteristics of FWBC, and subsequently evaluated its agricultural applications. FW was pyrolyzed at 350℃ for 4 h, and subsequently washed for 0.1, 0.25, 0.5, 0.75, 1, 5, 15, and 30 min to remove salt. FWBC had a salt concentration of 5.75%, which was effectively removed through washing. The salt concentration decreased rapidly at the beginning (1 min) and then slowly decreased, unlike in FW, in which the salt decreased continuously and slowly. The salt removal speed constant (K) was 1.5586 (Stage 1, FWBC) > 0.0445 (Stage 2, FWBC) > 0.0026 (FW). In a lettuce cultivation experiment, higher biomass was achieved using washed FWBC than when using unwashed FWBC and FW, and soil properties were improved. Overall, these findings suggest that although FW reduction using pyrolysis causes a salt accumulation problem, the salt can be effectively removed through washing. The use of washed FWBC can enhance plant growth and soil properties.

• Journal of the Korean Home Economics Association
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• v.25 no.4
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• pp.9-18
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• 1987

This study is conducted to investigate the influence of addition of quarternary ammonium salt(cetyl trimethyl ammonium bromide: CTAB) when polyester(PET) fabric is treated with sodium hydroxide(NaOH), depending on experimental variables such as CTAB concentration, NaOH concentration, time & temperature, and the change in physical & chemical properties of alkaline-hydrolyzed PET fabrics depending on their weight loss. The results are as follows: 1. By adding CTAB in aqueous NaOH, the weight loss of PET fabric is increased remarkably and until the concentration of CTAB is reached at its cmc, and the higher the concentration of CTAB are, the more weight loss on PET fibrics are. 2. The addition of CTAB in aqueous NaOH is most effective at lower NaON concentration(2%) among various NaOH concentration, on increasing the amount of weight loss, while there are almost similar results through various treatment time and temperature. 3. As the amount of weight of weight loss on PET fabric is increased, the increase of void space in the PET yarn, of softness & dyeability of PET fabric and the decrease of tensile strength are found. On the other hand, the moisture regain shows a little increase by alkaline-hydrolysis on PET fabric while vertical absorption test & water retention value are not sufficiently sensitive to distinguish between the hydrophillicity of untreated and treated PET fabric. The shrinkage of PET fabric is induced by swelling in hot aqueous NaOH regardless of NaOH concentration & addition of CTAB.

• Applied Chemistry for Engineering
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• v.9 no.2
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• pp.261-267
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• 1998

We have investigated the stability of macroemulsions of AOT prepared from Winsor systems. The emulsion system was prepared from heptane+aqueous NaCl+AOT. As the concentration of NaCl increases, the stability of the emulsion increases, reaches a maximum, and then decreases. At low salt concentration the creaming occurred due to density difference of oil and aqueous phases. We developed a model for the creaming. Behavior of the emulsions containing low salt could be described very well by the model, however, at high salt concentration the electrostatic repulsion decreased due to screening and droplets started to attract each other and the stability of the emulsion decreased.

• Journal of the East Asian Society of Dietary Life
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• v.5 no.2
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• pp.49-62
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• 1995

This study was investigated to find effects of soaking-water salt concentration and submaterial on Kimchi taste and fermentation period. several parameters such as pH, acidity, reducing sugar, amino acid and sensory evaluation during fermentation at 2$0^{\circ}C$ were experimented. The results are as follows : As fermentation period increases, pH and content of reducing sugar of Kimchi have decreased. But acidity has increased. Especially, the pH of all samples rapidly decreased to a extent of pH 4.2. During fermentation the acidity and content of reducing sugar in 12% soaking-water were higher than those in 16% and 20%. Content of reducing sugar I Kimchi was observed to play an important role for the overall taste. As a result of sensory evaluation during fermentation, Kimchi in 16%, 2.6% and in 20%, 3.7%. Sensory evaluation revealed that leek-added Kimchi was highly evaluated in crispness, sour taste, flavor and overall acceptability. These results suggested that Kimchi fermented for 4days at 2$0^{\circ}C$ with 16% salt concentration of soaking water and leek as submaterials should taste most desirable.

• Bulletin of the Korean Chemical Society
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• v.32 no.8
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• pp.2611-2616
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• 2011

We studied the physical properties of the mercaptopyruvic-acid layer formed on gold surfaces, which has the interactions with the titanium dioxide surface for design of gold- titanium dioxide distribution. Surface force measurements were performed, using the atomic force microscope (AFM), between the surfaces as a function of the salt concentration and pH value. The forces were analyzed with the DLVO (Derjaguin-Landau-Verwey-Overbeek) theory, to evaluate the potential and charge density of the surfaces quantitatively for each salt concentration and each pH value. The difference in the properties reflected the effect of the isoelectric point on the surface forces. The forces were interpreted for the evaluation with the law of mass action and the ionizable groups on the surface. The salt concentration dependence of the surface properties, found from the measurement at pH 8.0, was consistent with the prediction from the law. It was found that the mercaptopyruvic-acid layer had higher values for the surface charge densities and potentials than the titanium dioxide surfaces at pH 8, which may be attributed to the ionized-functional-groups of the mercaptopyruvic-acid layer.

• Korean journal of food and cookery science
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• v.6 no.2
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• pp.1-6
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• 1990

The purpose of this study was to investigate the effects of preheating and salt concentration on the fermentation rate and firmness of cucumber kimchi, and the relationship between firmness and the contents of pectin fractions, hemicellulose and cellulose during fermentation. For this purpose, pH, acidity, firmness and the contents of pectic fractions, hemicellulose and cellulose were studied. 1. The changes of pH and titratable acidity indicated that preheating and high salt concentration delayed the fermentation rate in cucumber kimchi. 2. After 9 days, preheated cucumber kimchi was firmer than nonpreheated cucumber kimchi. 3. During fermentation, the cucumber kimchi fermented at 5% NaCl was firmer than that femented at 2% NaCl. 4. After 9 days, preheated cucumber kimchi was higher in insoluble pectin (HCISP)content and lower in soluble pectin (HWSP & HXSP) content than nonpreheated cucumberkimchi and hese results in accord with those of firmness measurements. 5. During fermentation, the cucumber kimchi fermented at 5% NaCl was higher in insoluble pectin content and lower in soluble pectin content than nonpreheated cucumber kimchi, and these results were in accord with those of firmness measurement. 6. During fermentation, cellulose content decreased.

• The Korean Journal of Food And Nutrition
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• v.26 no.2
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• pp.266-272
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• 2013

This study investigated the quality characteristics of black soybean paste(Daemacjang) with black soybean content and salt concentration. The total acidity increased as the pH decreased during fermentation period. The amino-type nitrogen content of all samples increased significantly during fermentation time. Total cell counts was not significantly different during fermentation, and mold counts decreased at 3 log cycles. The cell counts of lactic acid bacteria decreased approximately 2 to 3 log cycles in 10% salt concentration (treat B and C), and were not detected in treat A and D. Total polyphenol contents of treat A, B, and C were 42.77%, 52.99% and 52.95% during fermentation up to 70days, respectively, which was higher than D (39.86%). In a sensory evaluation, treat B showed the highest scores for overall acceptability.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.46 no.6
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• pp.689-695
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• 2013

Flounder Verasper moseri Jordan et Gilberu sikhae is a traditional salt-fermented food in Korea. We investigated the optimal processing conditions for desirable quality-controlled flounder sikhae by analyzing the physiochemical properties, microbiological species, and organoleptic properties. The optimal fermentation temperature, salt concentration, and fermentation period for preparing flounder sikhae of acceptable quality were $10^{\circ}C$, 4%, and 14 days, respectively. The amino-N and volatile basic nitrogen (VBN) contents of rhe acceptable quality flounder sikhae were 243.65 mg/100 g and 44.25 mg/100 g, respectively.

• Magazine of the Korean Society of Agricultural Engineers
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• v.30 no.4
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• pp.127-133
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• 1988

This study was performed to obtain the basic data analyzing salt movement and desalinization effects, and two different desalinization experiments through leaching and rinsing were carried out, using samples of silt loam soil and silty clay loam soil collected in reclaimed tidelands. The relationships between the electrical conductivity of saturation extract and the electrical conductivity at various dilutions, and the correlations between electrical conductivity, total salt concentration, exchangeable sodium percentage and pH during the desalinization of reclaimed tidelands, were analyzed by the statistical method. The results obtained from this study were summarized as follows: 1.The sample soils used in this study were saline-sodic soils in accordance with the USDA classi- fication system of salt affected soils. 2.The electrical conductivity of saturation extract could be estimated conveniently, using the electrical conductivity of extract from various different soil-water suspensions. 3.The total salt concentration could be expressed in the electrical conductivity, but there was a little difference by soil textures. 4.The regression analysis showed that the relationship between the electrical conductivity of saturation extract and the exchangeable sodium percentage during the desalinization of reclaimed lands could be described by a linear regression equation. 5.The value of pH showed a tendency to increase according as the exchangeable sodium percentage decreased during the desalinization of reclaimed tidelands.