• Korean journal of food and cookery science
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• v.19 no.6
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• pp.729-736
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• 2003

This study was performed to improve the quality and extend the shelf life of Yukwa and Salyeotgangjung, traditional Korean cookies, by using fine hot salt instead of oil as the popping medium. Yukwa and Salyeotgangjung were popped with fine salt, and the size, sensory evaluation, color values and textural properties were then compared with those popped in oil. The results showed that the Yukwa base with salt was popped the most at 140C and the rice was popped at 240C. The Yukwa base in salts was smaller in size and larger in density than in oil but the popped rice in salts had a similar size and a smaller density than that popped in oil. In the sensory test, the Yukwa base and popped rice expanded in the salts were preferred to those popped in oil but there was little difference in only popped rice. In terms of color, there was a difference between those popped in salt and in oil. In terms of texture, only popped rice expanded in the salts was harder than in oil, and the Yukwa popped in oil was more cohesive than in the salts. In brittleness, there were no differences between in salt and in oil.

• Food Science and Biotechnology
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• v.15 no.2
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• pp.298-302
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• 2006

Kochujang was fermented using hot red pepper, meju prepared with soybean and rice, and malt-digested syrup. To reduce salt content, mustard powder (1.2%, w/w) was added to Korean traditional kochujang with 4-10% salt, and microbial characteristics, enzyme activities, and gas formation in kochujang were evaluated during fermentation for 120 days at $25^{\circ}C$. Yeast numbers of all treatments maintained 2.43-2.86 log CFU/g up to 60 days fermentation, indicating salt concentration had no effect on yeast count. Activities of ${\alpha}$- and ${\beta}$-amylases, and neutral and acidic proteases of kochujang added with mustard powder were slightly higher than those of control group. Total accumulative volume of gas produced during fermentation of kochujang without mustard powder (control group) was 5,892 mL/pack, but decreased to 34-99 mL/pack in low-salted kochujang (4 and 6% salt) added with mustard powder. Major gas produced was carbon dioxide (79-80%) with oxygen content less than 1.25%(v/v). Results indicate salt concentration of kochujang could be lowered up to 6-8% by addition of mustard powder without gas formation and quality alteration during distribution.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.6
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• pp.691-695
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• 2008

The study was carried out to evaluate the antimutagenic effects in methanol extracts of Korean soybean paste (doenjang) added with various kinds of water (germanium water, painted maple sap) or salt (sun-dried salt, roasted salt, one time bamboo roasted salt, nine times bamboo roasted salt). Methanol extracts of germanium water doenjang (Ge-D) and painted maple sap (Acer mono Max) doenjang (PM-D) exhibited significant inhibitory activity ($56{\sim}62%$) against aflatoxin $B_1$ ($AFB_1$) by adding of 1 mg/plate in Ames test. Also, methanol extracts of Ge-D and PM-D showed stronger antimutagenic activity toward N-methyl-N'-nitro-N-nitrosoguanidine (MNNG) in SOS chromotest than traditional doenjang (TD). Methanol extracts of doenjang made with four kinds of salt revealed antimutagenic activity toward MNNG; especially, doenjang extracts using one-time bamboo roasted salt (B1-D) showed 94% inhibition at the concentration of 5 mg/plate. Methanol extracts of B1-D also had the strongest inhibitory effect against MNNG of doenjang made with different salts in SOS chromotest. As the results indicate, the various kinds of water and salt have had separate effects on the antimutagenic activity of doenjang; therefore, further research on various physiological functions of water or salt added traditional doenjang is needed.

• Journal of the Korea Institute of Military Science and Technology
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• v.13 no.2
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• pp.275-282
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• 2010

The improved properties of surface layer can be achieved by so-called "new salt bath nitriding(NSBN)", which has been developed by a domestic company. This process based upon modified traditional salt bath nitriding process, increased hardenability with minimum toughness deterioration. This process also offers not only less white layer surfaces but also more eco-friendly one. That is, NSBN is the new eco-friendly surface treatment technology removing harmful $CN^-$ and toxic gas. According to the research of applying NSBN to Cr-Mo-V steel which has been used in defense industry, showed the improved result of wear resistance and surface hardening than non-coated condition. In further, we expect NSBN to curtail expenses and productivity improvement applied to the various defense industry parts.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.45 no.6
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• pp.627-634
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• 2012

Squid Sikhae is traditional salt-fermented food in Korea. We evaluated the standardization of optimal processing conditions for desirable quality-controlled squid Sikhae using analyses of physiochemical properties, microbiological species, and organoleptic tests. Among several squid Sikhae preparation processes, the optimal fermentation temperature sun-dried sea salt concentration, and fermentation period for squid Sikhae of acceptable quality were $10^{\circ}C$, 4%, and 6 days, respectively. Amino-N and volatile basic nitrogen (VBN) contents of the acceptable quality squid Sikhae were 162.51 mg/100 g and 15.25 mg/100 g, respectively.

• Journal of the Korean Institute of Rural Architecture
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• v.2 no.2
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• pp.63-73
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• 2000

The objectives of this study are understanding on the type and the characteristic of the architecture in the saltern. At result, there are warehouse of the salt, residence of salt man and office building. These architectures are clearly different from Korean traditional architecture and constructed in special area (a saltern), on special purpose. These are not excellent architectural form, but materials and forms of these architectures are reasonably suitable for the regional characteristic and the function. Today, the architecture in the saltern, are gradually disappear, therefore the researches and the memories are meaningful in this study.

• Food Science and Industry
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• v.55 no.3
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• pp.284-300
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• 2022

Indigenous fermented foods have played a vital role in human history, and continue to offer a multitude of diverse sensory characteristics. According to earthenware relic, the fermented fisheries products might be consumed in Korean peninsula from Paleolithic period. The traditional Korean fermented fish products are classified into four groups; Jeot-gal (sik-hae), Aek-jeot, Seasoned Jeot-gal, and Seasoned Aek-jeot. Jeot-gal is a fermented fishery with salt. Aek-jeot is a liquid part of Jeot-gal. Sik-hae is manufactured by fementing fishery with salt, cereal, malt powder, etc. Seasoned Jeot-gal is a salt-seasoned fish with red pepper powder, garlic, onion, etc. Seasoned Aek-jeot is a seasoned product by adding "salt-water" or "condiment" to Aek-jeot. The fermented fisheries industry has traditionally been succeeded mainly in a cottage scale to the middle of 20th century. Thereafter, together with the development of pelagic fishery, the fermented fisheries industry also developed constantly to an enterprise size.

• Journal of Korea Society of Digital Industry and Information Management
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• v.19 no.2
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• pp.57-68
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• 2023

Because salt and pepper noise is a type of impulse, even a small amount of noise could cause a large image degradation. In this paper, we proposed a salt-and-pepper noise removal method using the convolutional neural network. It consists of four phases. In the first step, the proposed method reconstructs noisy image using a traditional salt-and-pepper noise reduction method, and in the second step, the result image of previous step is filtered with Gaussian low pass filter. After that, we reconstruct the filtered image using convolution neural network. In the last step, the pixels with salt-and-pepper noise are replaced with the result of previous phase. Simulation results show that the proposed method yields not only objective image qualities(PSNR, SSIM) but also subjective image qualities for all SAP noise ratios.

• Journal of the East Asian Society of Dietary Life
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• v.4 no.2
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• pp.93-108
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• 1994

Kmich is the traditional vegetable fermented food. Like other traditional foods. it was not known when the kimchi was first processed. In the chinese historical litera tures, Salt and varlous vegetables were used in Korea from the time of kokuryo and shila Dynasty. Brined vegetable product might be therefore, processed at that time for the winter. But the product was highly salted and any seasonings were not added at all. Chinese cabbage and ned pepper were used for kimchi processing in 15-16 centureis. Vanious type of Kimchi simllar to present products were processed thereafter.

• Journal of the Korea Institute of Information and Communication Engineering
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• v.18 no.8
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• pp.1973-1980
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• 2014

Edge detection for such as image, lane and object recognition is important image processing method. And some traditional method for this, there are Sobel, Prewitt, Roberts, Laplacian, LoG(Laplacian of Gaussian) and so on. Characteristics of these methods are insufficient in the salt & pepper noise added image. In order to improve such a problem of conventional methods, in this paper, we proposed an algorithm applying the weighted mask for detecting an edge by setting the local mask centered on the adjacent of the central pixel if central pixel of the mask is non-noise, it is intactly set by element of estimated mask, after calculating estimated mask if it is noise.