• Food Science and Preservation
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• v.14 no.6
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• pp.695-701
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• 2007

This study was carried out to develop a standard methods of mechanized salt-inserting salting process for winter cabbage to produce kimchi. Mid or large scaled mechanized kimchi plants were surveyed to select dominant variables of the mechanized salting process. Salt concentration of salting water, salting time and dewatering time were selected as the dominant variables of the salting process. A series of laboratorial experiment was performed with winter cabbage to determine desirable conditions for the variables. A supplementary experiment with cabbages of the other seasons was executed also to compare the determined conditions each other. Finally the determined conditions of the salting process were tested by plant scale experiments with winter cabbage and proved their validity.

• Composites Research
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• v.32 no.3
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• pp.134-140
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• 2019

Graphene nanoplatelets (GNP), one of the graphene derivatives is famous as the most proper candidate for industrial applications. However, current performance of GNPs as reinforcing filler in composites is limited by their agglomeration and physicochemical heterogeneity. Herein, an approach to produce non-covalently functionalized GNPs (F-GNPs) is reported which possesses potential to be extended as the industrial level of mass production. The one-step functionalization process uses melamine, a low-cost chemical, to prevent agglomeration and dispersion in polar solvents. Furthermore, a purification strategy called salting-out process based on differences in the dispersibility of the individual F-GNP flakes is reported to separate F-GNPs. The functionalization and separation process developed in this paper provides a strategy to use GNPs at the industrial level in composite applications.

• Journal of the Korean Society of Propulsion Engineers
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• v.3 no.1
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• pp.48-54
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• 1999

A method was disclosed for making phase stabilized ammonium nitrate(PSAN), where the process involves precipitation of ammonium nitrate(AN) with potassium dinitramide(KDN) from the aqueous solutions of their salts using a salting out technique. The organic solvent used as a precipitant was acetonitrile. The DSC results showed that the precipitates are PSAN, and AN is stable over the temperature range from $0^{\cire}C$ to $80^{\cire}C$ if the KDN concentration in the precipitated solids is greater than about 6 wt.%. The particles prepared are expected to be useful as an oxidizer for the solid rocket propellants and explosives.

• Archives of Pharmacal Research
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• v.7 no.2
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• pp.145-151
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• 1984

A novel agglomeration technique, termed "Spherical Crystallization Process", which can transform directly the fine crystals produced in the crystallization or the reaction process into a spherical shape was developed. By this technique, needle like crystals such as salicylic acid were transformed into free flowing and directly compressible agglomerates. Sphericaly agglomerated aminophyline crystals were obtained directly from the reaction system, which could reduce the preparation processes, e. g. synthesis, crystallization and agglomeration, into only one step. Sodium theophyline monohydrate agglomerates were prepared by salting out, the rate process of which was described by a first order kinetics. Agglomerated crystals of ndw complex of indo-methacin-mepirizole were prepare with this technique; an improved therapeutic effect of the resultant crystals was expected. expected.

• Membrane Journal
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• v.25 no.5
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• pp.440-446
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• 2015

Nanofiltration composite membranes were prepared through the ion exchange polymers coating onto the porous microfiltration polyethylene (PE) membrane surfaces the salting-out and phase separated and pressurization (PSP) methods. The existence of coating on the surfaces was confirmed by the scanning electronic microscopy. The resulting membranes were characterized under the various conditions, such as the coating material, coating time, ionic strength etc., in terms of flux and rejection for NaCl 100 ppm solution. Under the same coating conditions of 10,000 ppm coating solution concentration and 3 atm coating pressure for both the coating materials of PEI and PSSA_MA, the flux 91.2 LMH and rejection 64.6% were obtained for PEI whereas 122.7 LMH and 38.1% were observed for PSSA_MA. From this study, it may be concluded that the composite membrane preparation is possible.

• Proceedings of the Korean Society of Dyers and Finishers Conference
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• 2001.04a
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• pp.62-65
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• 2001

This thesis related to a reactive black dyes containing acetoxyethyl sulfone moiety which is characterized by lessening the loss of dyes in filtering process owing to the low solubility by introducing the aminophenyl- $\beta$ -acetoxyethyl sulfone moiety, saving the cost for waste water treatment by using a small amount of salt in salting-out process and furthermore obtaining bright color with high dyeing yield and substantivity.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.1 no.2
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• pp.63-71
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• 1968

Salted and dried yellow corvenia(Pseudosciaena manchurica), so called 'Gul-bi', is one of nation-widely consuming fish foo::ls. It is suitable for a long term preservation and its pro-duce is also a great deal on sea food processing in this country. The texture of 'Gul-bi', however, have often appeared to be a delicate factor for the quality of the product. The loss or dislocation of fat in the tissue of the fish resulted by salting and drying is believed to profoundly relate to the texture of product. In this paper, the tissue of yellow corvenia and movement of fat were microscopically observed before salting, immediately after salting, and after drying and the results observed in the tissues dry salted, brine salted, and brine salted with the addition of BHA were compared. The cross section of yellow corvenia muscle showed that a distinctive border by connective tissue between white and red muscle could not be seen in general, and red muscle was surrounded by hypodermic fatty tissues. In the tissue of fresh yellow corvenia, the fat was mainly distributed in hypodermic fat layer which located under the corium while rarely distributed in white muscle. It was found that some parts of the fat in the tissue were permeated into intermuscular tissue passing through the connective tissues during salting. The result Was the same in both dry-salting and brine-salting tissue. However, the fat translocated into intermuscular tissues disappeared during drying process in the salted without BHA tissues whereas in BHA added tissue. This result suggested that BHA may take a role of multiple effect in translocation of fat in tissues as well as in retarding oxidation. In an advanced stage of salted and dehydration, the muscle fibers were ajoined together and then limits between muscle fibers already became indistinguishable. And the migrated fat into intermuscular tissue aggregated around the connective tissue and are apt to gradually to flow out from the muscular system through these tissues.

• Korean Journal of Organic Agriculture
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• v.6 no.1
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• pp.63-75
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• 1997

This study aims to find out the devices to minimize the amount of nitrate ingested from kimchi, the main way of vegetable intake for Koreans, and the basic data to deliver to calculate the total daily intake for Korean, investigating the year-round changes of nitrate content in vegetables for Kimche raw material, and changes of nitrate content by salting of chinese cabbage, and stewed kimchi through the use of different cooking methods. The results obtained were summarized as follow: over between 205-6655mg/kg f.w. in chinese cabbage, 480-3970mg/kg f.w. in chinese radish, 157-5820mg/kg f.w. in lettuce and 29-520mg/kg f.w. in cucumber respectively. Therefore it was strongly adviced to introduce the nitrate limit value of vegetables in Korea if the nitrate content in Kimchi should be reduced to meet the nitrate ADI(Acceptable Daily Intake, 219mg60kg b.w) of FAO.WHO, because the nitrate content in Kimchi reflects the nitrate content in vegetables. In order to keep the low nitrate content in Kimchi. it was adviced to remove the outer leaf which contains 2-3 times higher nitrate content compare to the inner leaf at the time of preparation, i.e. chinese cabbage, before the soaking treatment in salt solution for Kimchi making process. The dehydration by soaking treatment in salt solution occurred at 0.9%~4.7% in leaf midrib and more than 13%~24% in leaf blade. The nitrate content after soaking in salt solution was increased 107%~123% compared with before soaking, increasing rates of nitrate content in the outer and inner leaf midrib were higher than those in leaf blade. The increase of nitrate content in salt solution after soaking due to the dehydration of chinese cabbage by soaking treatment. The Kimchi stew(Kimchi JJige) was processed with and without animal oil, but the amount of nitrate in kimchi stew did not decrease both treatments, but it increased after the processing since the water in Kimchi stew has got low by boiling.

• Fisheries and Aquatic Sciences
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• v.5 no.1
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• pp.48-53
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• 2002

The HACCP (hazard analysis critical control point) concept becomes an important aspect of Good Manufacturing Practices (GMP) in safe food production. The HACCP plan was developed with food safety objective. The authors already carried out hazards analysis on Changran Jeotgal manufacturing process in a previous report. In this study we developed a HACCP plan on the manufacturing process of Changran Jeotgal. We could decide two CCPs those were salt concentration and eliminations of foreign materials before packaging. Foreign materials should be certainly checked out with laser detector just before packaging. Salt should be maintained more than $8\%$ to inhibit pathogenic bacteria in end product. On the Jeotgal process free water is removed after salting and Jeotgal is seasoned with several subsidiary materials such as com syrup. In result end products have $8\%$ salt with water activity 0.82. Most bacteria are inhibited but some can live in this condition. Materials on the working may be contaminate by pathogens, chemicals or physical hazards. It will be decreased by SSOP (standard sanitary operating program). The SSOP needed in Jeotgal plants is nearly same as other general food manufacturing plants but essential to fulfill HACCP program.

• Proceedings of the Korea Technical Association of the Pulp and Paper Industry Conference
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• 2006.06b
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• pp.271-278
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• 2006

We used polymers of alternating cationic and anionic nature to build up shells on fiber surfaces, strengthen the worn-out fibers and improve paper properties made from such fibers. OCC and ONP pulps were either dipped or salted out in the cationic polyallylamine, polyacrylamide and starch solutions. After centrifugal drying, these were followed by treatments in anionic polyacrylic acid, poly-acrylamide, and starch solutions, respectively. The shell-enhanced fibers were formed into handsheets and their physical properties evaluated. The results show that building multiple shells on worn-out fiber surfaces can strengthen the fibers and paper. The simpler and more practical impregnation-centrifuging treatment provided the desired effects, whereas salting out the polymers produced somewhat superior fibers. The latter process, were impractical, however. The first pair of polymeric shells imparted marked strength improvement, whereas later layers had diminishing efficacies. Overall, the methods can improve fiber quality, attaining paper strength requirements without resorting to expensive measures. Alternate cationic polymer and filler powders were also deposited on fiber surface based on the micriparticle system in an anticipation of stiffness gains. Platy minerals, such as montmorillonite, bentonite, sericite, clay and talc were added following cationic PAM. After dewatering of polymer-pigment shelled fiber of one to 3 pairs of layers, handsheets either calendered or uncalendered were evaluated. The results indicate that regardless of calendaring, stiffness of the handsheets did not improve appreciably while certain other strength properties showed gains. We also attempted the novel starch gel filler addition method wherein tapioca starch and filers (PCC, sericite or clay) were mixed at high solids content of 50% and cooked until gelatinized. The filled handsheets were dried under various conditions and then tested for their properties. Improvements in strengths of modified filled paper were observed.