• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.10
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• pp.1447-1452
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• 2011

Polyphenol oxidase (PPO) isoforms were partially purified from oyster mushroom (Pleurotus ostreatus) using various chromatography techniques, and their characteristics of heat stability, substrate affinity, optimum pH, and optimum temperature were investigated. Three PPO isoforms named PO-I, PO-II-1, and PO-II-2 were partially purified from oyster mushroom. The molecular weight of PO-II-1 was 70 kDa and PO-I and PO-II-2 were less than 6 kDa each. Characterization was carried out using a PPO isoform partially purified by hydrophobic interaction chromatography. Optimum temperature was $55^{\circ}C$ and optimum pH 5.0. However, the PPO was inactivated at neutral pH or by heating at $80^{\circ}C$ for 30 min, while the 40% PPO still remained active after heating at $60^{\circ}C$ for 45 min. The PPO isoform showed the highest substrate affinity to chlorogenic acid and pyrogallol, in which KM values were 1.01 and 2.06 mM, respectively. Therefore, these results suggested that the mushrooms should be stored at a pH higher than 7.0 and at a low temperature to prevent enzymatic browning.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.11
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• pp.1493-1500
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• 2011

We investigated the physicochemical properties and physiological activities of glasswort juice fermented naturally for different periods of time. Glasswort juice fermented for six years (LFGJ) showed higher crude fiber and lower NaCl content than glasswort juice fermented for two years (SFGJ). Fermented glasswort juice contained K, Mg, and Ca as the main minerals, and the mineral content in both SFGJ and LFGJ were similar. The main free amino acids of fermented glasswort juice were determined to be alanine, proline, aspartic acid, and lysine. The leucine and aspartic acid content in LFGJ was higher than that in SFGJ. SFGJ had higher 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2'-azino-bis(3-ethylbenzthiazoline-6-sulphonic acid) (ABTS$^+$) radical-scavenging activities than LFGJ. Fermented glasswort juice showed high ACE inhibition and ${\alpha}$-glucosidase inhibition activities regardless of how long it was fermented. An oral glucose tolerance test was carried out in rats fed diets containing 4% NaCl (control) or 4% NaCl+2% LFGJ (LFGJ). The LFGJ group showed enhanced glucose tolerance compared to the control group.

• Proceedings of the Membrane Society of Korea Conference
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• 1991.04a
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• pp.10-12
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• 1991

The first membrane technology applied in the Japanese industry was a. electro-dialysis(ED) process using ion-exchange meabranes. These membranes were first developed in early 50ties and the Japanese government decided to use this method for concentration of sea water to produce salt, which was then produced by solar evaporation. This development program started from 1960 by the Japan monopoly Coop. (at that time). To apply ED process for sea-water concentrat ion it was necessary to develop ion-exchange membranes having very low electric resistance to avoid energy loss due to Joule heat, and those having selectivity to permeate single valent ions only to avoid scale formation in the ED stacks. These Japanese companies, Asahi Glass, Asahi Chemical and Tokuyama Soda, have succeeded to develop such membranes, and until 1971 all of the seven salt manufacturing companies had adopted ED for production of food salt.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.1
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• pp.129-135
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• 2012

This study was to investigate the heavy metal content of 55 commercial salts in the Seoul area. There were 22 types of solar sea salt, 17 types of processed salt and 16 types of reworked salt. Looked at another way, there were 22 types of domestic salt and 33 types of salt imported from France, the U.S., Japan, Australia, New Zealand, and Argentina. The samples were measured using both a mercury analyzer and an Inductively-Coupled Plasma Optical Emission Spectrometer (ICP-OES). The average heavy metal contents for commercial salts were Pb $0.281{\pm}0.344$, Cd $0.035{\pm}0.221$, Cr $0.364{\pm}0.635$, Cu $0.182{\pm}0.313$, As $0.046{\pm}0.062$, Ni $0.155{\pm}0.247$, Al $5.753{\pm}10.746$, Co $0.028{\pm}0.211$ and Hg $0.001{\pm}0.001$ mg/kg. The leads were detected highly in solar sea salt rather than in processed salt or reworked salt. Also chrome, arsenic and nickel were found more in processed salt. There were large differences in aluminum content between imported solar sea salt and processed salt. Aluminum was highly detected in French products, showing that salt can be affected by regional differences. The weekly average intakes of Pb, Cd, Cr, Cu, and Hg from commercial salt were 1.652% (0.000~6.754), 0.372% (0.000~7.214), 3.177% (0.000~26.279), 0.008% (0.001~0.049), and 0.031% (0.000~0.094) respectively compared with Provisional Tolerable Weekly Intakes established by the Joint FAO/WHO Expert Committee for the evaluation of food safety. The content of heavy metals from commercial salts was determined to be at safe levels.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.19 no.2
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• pp.103-108
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• 2013

Packaging of solar salts produced in Korea and Japan were evaluated and compared each other in terms of packaging design such as package types, colors and graphics. The standing pouch type in plastic film was most popular for the Korean salts regardless of the package capacity. But the same type was common only for the lower package capacity of 300 g or less while the plastic film pouch was prevalent for the higher capacity for the Japanese salts. White and brown were dominant colors for the Korean solar salts reminding us of salt farms and the foreshore respectively and strengthening its color identity. White, blue and red were used for the dominant, assort and accent colors respectively for the Japanese salt packaging. Salt farmers and the foreshore are often represented as the main package graphics for the Korean solar salts while the wave symbolising the sea was found frequently for the Japanese ones. The word of 'Shinan' was involved the most in the brand names of the Korean salts and the sea was appeared very often in those of the Japanese ones.

• Membrane Journal
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• v.1 no.1
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• pp.5-12
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• 1991

Since the discovery of the Loeb-Sourirajan reverse osmosis membrane, thirty years have passed and many membrane technologies and new membranes for applications have been developed in the world. In the early stage of these developments Japan has not contributed much, but from the middle of 70ties Japan has started its own R&D projects starting from the desalination technology, and now various private industries and government ministries are actively engaging in R & D of membrane technologies in Japan. In Table 1 the chronological developments of important events of developments and projects relating membrane technologies inside and outside of Japan are introduced and their details will be explained. The first membrane technology applied in the Japanese industry was a electrodialysis(ED) process using ion-exchange membranes. These membranes were first developed in early 50ties and the Japanese government decided to use this method for concentration of sea-water to produce salt, which was then produced by solar evaporation. This development program started from 1960 by the Japan Monopoly Corp.(at that time). To apply ED process for sea-water concentration it was necessary to develop ion-exchange membranes having very low electric resistance to avoid energy loss due to Joule heat, and those having selectivity to permeate single valent ions only to avoid scale formation in the ED stacks. Three Japanese companies, Asahi Glass, Asahi Chemical and Tokuyama Soda, have succeeded to develop such membranes, and until 1971 all of the seven salt manufacturing companies had adopted ED for production of food salt.

• Solar Energy
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• v.18 no.3
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• pp.197-203
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• 1998

A 5 ton/day pilot scale two-phase anaerobic digester was constructed and tasted to treat Korean food wastes in Anyang city. The process was developed based on 3 years of lab-scale experimental results on am optimim treatment method for the recovery of biogas and humus. Problems related to food waste are ever Increasing quantity among municipal solid wastes(MSW) and high moisture and salt contents. Thus our food waste produces large amounts of leachate and bed odor in landfill sites which are being exhausted. The easily degradable presorted food waste was efficiently treated in the two-phase anaerobic digestion process. The waste contained in plastic bags was shredded and then screened for the removal of inert material such as fabrics and plastics, and subsequently put into the two-stage reactors. Heavy and light inerts such as bones, shells, spoons and plastic pieces were again removed by gravity differences. The residual organic component was effectively hydrolyzed and acidified in the first reactor with 5 days space time at pH of about 6.5. The second, methanization reactor part of which is filled with anaerobic fillters, converted the acids into methane with pH between 7.4 to 7.8. The space time for the second reactor was 15 days. The effluent from the second reactor was recycled to the first reactor to provide alkalinities. The process showed stable steady state operation with the maximum organic rate of 7.9 $kgVS/m^3day$ and the volatile solid reduction efficiency of about 70%. The total of 3.6 tons presorted MSW containing 2.9 tons of food organic was treated to produce about $230m^3$ of biogas with 70% of methane and 80kg humus. This process is extended to full scale treating 15 tons of food waste a day in Euiwang city and the produced biogas is utilized for the heating/cooling of adjacent buildings.

• The Journal of Korea Institute of Information, Electronics, and Communication Technology
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• v.11 no.4
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• pp.408-413
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• 2018

In this paper, the particle size, bulk density, friction coefficient and angle of repose were measured for the automatic processing of solar salt, which was classified with 5 levels of moisture content (16.5, 13.2, 8.2, 4.9, 3.7%). Average diameter was 1.98~1.60mm according to moisture content, and bulk density increased with increasing moisture content. As a result of measuring the coefficient of dynamic friction, the maximum value was shown in the stainless steel plate according to the material, and ABS plate and acrylic plate were lower in the order. Movement occurred at the moisture content of 8.2% or less, and the empty angle of repose was increased and the filling angle of repose was decreased as the moisture content increased.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.9
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• pp.1284-1288
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• 2009

Identification of various inorganic compound crystals contained in solar salts, which are produced from 12 areas of Jeonnam, was firstly made by the X-ray diffraction (XRD) technique. The analysis of the XRD spectra was carried out on the basis of Joint Committee on Powder Diffraction Standards (JCPDS) data and the results of Energy Dispersive X-ray Spectrometer (EDX) measurements. In particular, the analysis of the XRD spectra supported that each solar salt contains $Na_2S$ (Shinan Jeungdo and Sinui), $KMgCl_3$ (Shinan Bigeum), $Ca(ClO_3)_2$ (Shinan Docho), $CaAl_4O_7$ (Haenam Songji), $CaSiO_3$ and $CaCl_2$ (Goheung) as inorganic compound crystals, which have not been reported for the solar salts. Also, the XRD results indicated that the solar salts maintain a cubic NaCl crystal structure without any change of lattice parameters etc. However, it was shown in the Field Emission Scanning Electron Microscope (FE-SEM) images that an external form of the solar salts has a lamination layer shape of a cubic structure, which is different from a simple cubic form for the purified salts and the reagent NaCl.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.6
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• pp.880-888
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• 2016

Changes in quality characteristics of gochujang prepared with different ingredients (white rice, barley, sorghum and millet, bamboo salt) and meju starters were studied. The gochujang samples were fermented for 6 weeks at $40^{\circ}C$ and analyzed for changes in their physicochemical properties and sensory characteristics. Eight different gochujang samples were prepared: WR-SS-AB, WR-SS-ABL, WR-BS-AB, WR-BS-ABL, MG-SS-AB, MG-SS-ABL, MG-BS-AB, MG-BS-ABL (WR: white rice, MG: mixed grains, SS: solar salt, BS: bamboo salt, AB: Aspergillus oryzae/Bacillus subtilis starter meju, ABL: Aspergillus oryzae/Bacillus subtilis/Lactobacillus plantarum starter meju). There were significant differences between experimental groups in terms of moisture content, pH, acidity, and color value. All gochujang samples showed increased moisture contents and pH as well as increased acidity and amino-type nitrogen during fermentation. MG-BS-ABL showed the highest contents of amino-type nitrogen and free amino acids after 6 weeks of fermentation compared with other experiment groups. In addition, MG-BS-ABL showed the highest sensory analysis score, including appearance, flavor, taste, and overall acceptability after the fermentation of samples. Based on the results, MG-BS-ABL exhibited similar quality characteristics as general gochujang but showed the highest sensory scores and contents of amino-type nitrogen and free amino acids. These results might be due to the high protein contents of mixed grains and high mineral contents of bamboo salt and fermented products from mixed probiotic starters.