• Korean Journal of Food Science and Technology
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• v.29 no.6
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• pp.1196-1201
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• 1997

As a basic study to develop low-salted fermented anchovy, rates of salt penetration into anchovy muscle, patterns of protein degradation and changes in water activity and transfer was analyzed after brining at various salt (NaCl) concentration. The salt penetration curves followed first order. kinetics. The rate constant (k) increased from 0.018 (10% NaCl solution) to 0.051 (saturated). Water activity was reduced from 0.93 (10% NaCl solution) to 0.77 (saturated). Protein degradation during brining was Somewhat occurred in 10% NaCl solution but not in satutrated solution. Water content of anchovy muscle were 74% (w/w), 65% and 58% when 10%, 20% and saturated NaCl solution were used, respectively. This result indicated that as NaCl content of brining solution was increased, the amount of water transfer also occurred. Weight of anchovy increased at 10% NaCl solution and decreased at 20% and saturated NaCl solution. The loss of anchovy solid mash during brining was calculated as 30% after 36 hr brining.

• Korean journal of food and cookery science
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• v.2 no.2
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• pp.1-7
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• 1986

Gulbi were made by salting Yellow corvenia (Pseudosciaena manchurica) with the in three ways: the dry salting method with bay salt, the dry salting method with purified salt or with the abdominal brine injection method with purifie salt. The half of the sample was dried by the control system of temperature and humidity: the other part was dried by the natural condition. In fresh muscle, the content of IMP, hypoxanthine, inosine and AMP were $13.40,\;9.28,\;3.01{\mu}mole/g$ and trace amount, dry basis, respectively. In fresh egg, the content of AMP, hypoxanthine, inosine and IMP were 13.98, 6.56, 1.98 and $1.93{\mu}mole/g$, dry basis, respectively. During the drying process of Yellow corvenia, the content of hypoxanthine increased remarkably, while the content of AMP, IMP and inosine decreased ana remained as trace amount. It can be suggested that the characteristic flavor of Gulbi is not attributed to the nucleotides and their related compounds but rather to free amino acids.

• Korean Journal of Food Science and Technology
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• v.34 no.3
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• pp.536-539
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• 2002

This study was investigated for the preparation method of meju by three step fermentation. The steamed soybeans were fermented with nisin-producing Lactococcus lactis subsp. lactis IFO12007 to inhibit the growth of odor-producing Bacilli and promote of normal fermentation of meju. The lactie-fermented soybeans were further fermented with Aspergillus oryzae and Bacillus subtilis. The produced meju by this method showed 54%moisture content and pH 7.0, respectively. The three step fermented meju was soaked in 20% (w/v) brine at $25^{\circ}C$ for 90days. After 30 days, the contents of total free amino acids revealed 4,015 mg% which were higher $3{\sim}5$ times than controls. Among the detected free amino acids, the contents of glutamic acid and leucine showed 925 mg% and 380mg%, respectively. Therefore, the new method of producing meju would be an excellent alternative to improve the quality of soybean fermented food, such as doenjang and kanjang.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.18 no.4
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• pp.15-20
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• 2017

Currently, residential air conditioners operate as a heat pump during winter. In this case, the outdoor heat exchanger acts as an evaporator obtaining heat from cold air. On the other hand, it acts as a condenser during summer transferring heat to hot air. The outdoor temperature changes significantly from high to low. Generally, the air-side j and f factors are obtained at a standard outdoor temperature. Therefore, the applicability of the j and f factors under different outdoor conditions needs to be checked. In this study, tests were conducted for a two-row louver finned heat exchanger changing the outdoor temperature to subzero. The effects of the tube-side brine flow rate were also checked. The results showed that air-side j and f factors were essentially constant and independent of the outdoor temperature, suggesting that an extension of j and f factors obtained under standard conditions to a low outdoor temperature is acceptable. All j and f factors agreed within 9% and 3%, respectively. Tests were also conducted by changing the coolant flow rate. Both the j and f factors did not change according to the flow rate, suggesting that the tube-side heat transfer correlation is acceptable.

• Journal of Life Science
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• v.29 no.11
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• pp.1294-1303
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• 2019

Perchlorate is an anionic pollutant that is very soluble and stable in water. It has been detected not only in soil/ground water but also in surface water, drinking water, food, fish, and crops. Perchlorate inhibits iodine uptake by the thyroid gland and reduces production of thyroid hormones that are primarily responsible for regulation of metabolism. Although various technologies have been developed to remove perchlorate from the environment, biodegradation is the method of choice since it is economical and environmentally friendly. However there is limited information on perchlorate biodegradation in salt environment such as salt water. Therefore this paper reviews biodegradation of perchlorate in salt water and related microorganisms. Most biodegradation research has employed heterotrophic perchlorate removal using organic compounds such as acetate as electron donors. Biodegradation research has focused on perchlorate removal from spent brine generated by ion exchange technology that is primarily employed to clean up perchlorate-contaminated ground water. Continuous removal of perchlorate at up to 10% NaCl was shown when bioreactors were inoculated with enriched salt-tolerant perchlorate-reducing bacteria. However the reactors did not show long-term stable removal of perchlorate. Microorganisms belonging to ${\beta}$- and ${\gamma}$-Proteobacteria were dominant in bioreactors used to remove perchlorate from salt water. This review will help our understanding of perchlorate removal from salt water to develop a decent biotechnology for the process.

• Food Science and Preservation
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• v.11 no.1
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• pp.22-27
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• 2004

In order to endow mackerel fillet with antioxidant effect, functionality and remove fishy smell, chitosan, oligosaccaride, extracts of green tea, dill weed and ginger was used as soaking solution additives. Quality characteristics of soaked mackerel fillet(SMF) was investigated during storage temperature and time after vacuum packing with polyvinyl chloride film. From the results of VBN measurement, initial spoilage was showed within 2 or 3 weeks in SMF soaked with brine including extracts of green tea, herb and ginger at 5$^{\circ}C$. In case of adding chitosan and oligosaccarides to the solution mentioned above, initial spoilage was found from 4 to 7 weeks, oxidation was reduced remarkably and SMF stored at -20$^{\circ}C$ maintained the freshness during 80 days. Viable cell counts were reached to 108 for 3 weeks storage at 5 and 0$^{\circ}C$. But no change of viable cell counts was founded at -20$^{\circ}C$. The shelf-lifes of SMF according to 5, 0 and -20$^{\circ}C$storage temperatures were 2 to 3, 4 to 7 weeks and about 3 months, respectively.

• Korean Chemical Engineering Research
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• v.57 no.4
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• pp.539-546
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• 2019

Global warming has mentioned as one of the international problems and these researches have conducted. Carbon Capture, Utilization and Storage (CCUS) technology has improved due to increasing importance of reducing emission of carbon dioxide. Among of various CCUS technologies, mineral carbonation can converted $CO_2$ into high-cost materials with low energy. Existing researches has been used ions extracted solid wastes for mineral carbonation but the procedure is complicated. However, the procedure using seawater is simple because it contained high concentration of metal cation. This research is a basic study using seawater-based wastewater for mineral carbonation. 3 M Monoethanolamine (MEA) was used as $CO_2$ absorbent. Making various concentrations of seawater solution, simulated seawater powder was used. Precipitated metal carbonate salts were produced by mixing seawater solutions and $rich-CO_2$ absorbent solution. They were analyzed by X-ray Diffraction (XRD), Scanning Electron Microscope (SEM), and Thermogravimetric Analysis (TGA) and studied characteristic of producing precipitated metal carbonate and possibility of reusing absorbent.

• Korean Chemical Engineering Research
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• v.57 no.3
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• pp.378-386
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• 2019

In the present paper we report the calculation results of operation energy consumption for dissolved ions concentration technologies using vacuum evaporation (VE) and hydrate formation. Calculations were conducted assuming the tenfold concentration of saline water (0.35 wt% NaCl solution) of 1 mol/s at room temperature and atmospheric pressure employing vacuum evaporation at $69^{\circ}C$ and 30 kPa and hydrate-based concentration using $CH_4$, $CO_2$ and $SF_6$ as guest molecules. Operation energy consumption of VE-based concentration resulted in 47 kJ/mol, whereas those of hydrate-based concentration were 43, 32, and 28 kJ/mol for $CH_4$, $CO_2$ and $SF_6$ hydrates, respectively. We observe that hydrate-based concentration can a competitive option for dissolved ions recovery from energy consumption standpoint. However, the selection of guest gas is very critical, since it accordingly determines the hydration number, the hydrate formation energy, gas compression energy, etc. The selection of guest gas, separation of concentrated brine and water phases, and the enhancement of hydrate formation rate are the key factors for the commercialization of hydrated-based technology for concentrating dissolved ions.

• Korean Journal of Ichthyology
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• v.33 no.4
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• pp.252-261
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• 2021

The egg development and early life history of short barbel gudgeon Squalidus japonicus coreanus were investigated. For the experiments, the mature adults were collected at the stream Jicheon in Korea. The eggs from the females were obtain by injecting 10 IU/g of human chorionic gonadotropin and inseminated by wet method in the laboratory. The fertilized eggs were 1.12±0.03 mm (1.10~1.16 mm, n=30) in diameter. The embryo began to hatch about 49 hrs after fertilization under water temperature of 23±1℃. The newly-hatched larvae (Yolksac larva) were 3.7±0.1 mm (3.4~3.8 mm, n=16) in total length, and they haven't Melanophore. 5 days after hatching, the Preflexion larva were 5.3±0.2 mm (5.0~5.5 mm, n=16) in total length, and they began to eat a Rotifer. 19 days after hathing, the Flexion larva were 6.0±0.3 mm (5.4~6.5 mm, n=16) in total length, and they began to eat a Brine shrimp. 29 days after hatching, the Postflexion larva were 9.6±0.5 mm (8.3~10.5 mm, n=16) in total length, and dorsal fin rays are were formed. 44 days after hatching, the juvenile were 15.5±1.0 mm (13.5~17.0 mm, n=16) in total length, and all their fin-rays were formed.