• Journal of Microbiology and Biotechnology
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• v.18 no.7
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• pp.1274-1277
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• 2008

The inactivating efficiency of alternating high-voltage pulsed (AHVP) current was investigated in brine (20 w/v% NaCl) and saline (0.9 w/v% NaCl) inoculated with $1\times10^7$ cells/ml of Listeria monocytogenes. AHVP current at 12 V with 1 pulse completely inactivated L. monocytogenes in brine within 3 ms, while the bacteria in saline were fully inactivated by 10-pulsed electric treatment at 12 V within the same time. Electron microscopic observation demonstrated substantial structural damage of electrically treated L. monocytogenes in brine. These results suggest that AHVP treatment would be effective for the rapid and complete inactivation of L. monocytogenes in brine or saline solution.

• Nuclear Engineering and Technology
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• v.55 no.2
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• pp.674-680
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• 2023

The brine and seawater are important and largely untapped sources of critical trace metals and elements. The coupling of selective recovery of trace metals from seawater/brine with desalination plants gives an added advantage of energy credits to desalination plants and as well as reduce the cost of desalinated water. In this paper, status review on recovery of important trace metals and other alkali metals from seawater is presented. The potential of Indian desalination plants for recovery of trace metals, based on recovery ratio of 0.35 is also highlighted. Studies carried out by the process based on adsorption using Radiation Induced Grafted (RIG) polymeric adsorbents and then fractional elutions are presented. The fouling factors due to bio fouling and dirt fouling have been estimated for various locations of interest through field trails. The pay loader in the form of compact Contactor Assembly with minimum pressure drop, for loading specially designed radiation grafted sorbent in leaflet form has been briefed, as required for plant scale facility. The typical conceptual process design details of farm assembly of project CRUDE are described.

• Journal of Soil and Groundwater Environment
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• v.21 no.6
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• pp.46-55
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• 2016

This experimental study was aimed to estimate interfacial tension of brine-$CO_2$ by using a pendant bubble method and image analysis. Measurements were performed for wide ranges of temperatures, pressures, and salinities covering reservoir conditions in Pohang basin, a possible candidate for $CO_2$ storage operation in Korea. The profiles of $CO_2$ bubbles in brine obtained from image analysis with the densities of brine and $CO_2$ from previous studies were applied to Laplace-Young equation for calculating interfacial twnsion in brine-$CO_2$ system. The experimental results reveals that the interfacial tension is significantly affected by reservoir conditions such as pressure, temperature and water salinity. For conditions of constant temperature and water salinity, the interfacial tension decreases as pressure increases for low pressures (P < $P_c$), and approaches to a constant value for high pressures. For conditions of constant pressure and water salinity, the interfacial tension increases as temperature increases for T < $T_c$, with an asymptotic trend towards a constant value for high temperatures. For conditions of constant pressure and temperature, the interfacial tension increases with increasing water salinity. The trends in changes of interfacial tension can be explained by the effects of the reservoir conditions on the density difference of brine and $CO_2$, and the solubility of $CO_2$ in brine. The information on interfacial tensions obtained from this research can be applied in predicting the migration and distribution of injecting and residual fluids in brine-$CO_2$-rock systems in deep geological environments during geological $CO_2$ sequestrations.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.36 no.2
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• pp.69-73
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• 2003

To improve the sensory quality of sliced raw fish, the effect of cold brine temperature on the texture properties was investigated. Fishes were immersed in cold brine by various condition and killed instantly by spiking at the head. The onset of rigor-mortis was accelerated by decrease of immersion temperature. Also, the time reaching full rigor was shortened remarkably too. However, the rigor index of samples immersed in the cold brine decreased more than that of samples killed instantly. Rigor index was the highest in samples killed instantly, followed by $0^{\circ}C,\;-5^{\circ}C,\;-10^{\circ}C,\;-12.5^{\circ}C,\;-15^{\circ}C\;and\;-20^{\circ}C$ in that order. The breaking strength of samples immersed in the cold brine increased slowly but did not increase through all the conditions in the samples. Breaking strength of all samples immersed in the cold brine decreased significantly after reaching the maximum values (p<0.05). The lactate content of muscle was increased by the decreased brine temperature, however ATP content decreased. Minimum lactate and maximum ATP content in fish muscle showed at $-12.5^{\circ}C$. Those results demonstrate that optimal temperature for improvement of sliced raw fish quality by cold brine was $-12.5^{\circ}C.$

• Korean Journal of Food Science and Technology
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• v.34 no.3
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• pp.444-448
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• 2002

The waste brine gained from successively reused brine during kimchi manufacturing can cause serious water pollution. We investigated the filtration effects on the physicochemical characteristics and microbial counts of the waste brine. Chinese cabbage was salted for five times successively, and the waste brines were filtered through sand and active carbon column. While original values of salinity and soluble solid contents of waste brine were 15.4% and $18.0^{\circ}$Brix$, respectively, we observed decrease of them to 0.1% and $0.0^{\circ}$Brix$, respectively, after filtration of the waste brine through sand followed by active carbon column. The filtration also recover pH value of the waste brine to its original value, which was decreased by successive salting from 8.3 to 6.0. We also observed that COD of waste brine increased to 63.2 ppm after five times of salting but decreased to 5.1 ppm after active carbon filtration. Total viable count was also increased with successive 5 steps of salting and was not detected after active carbon-filtration.

• Journal of Soil and Groundwater Environment
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• v.23 no.5
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• pp.1-16
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• 2018

Recent development of lithium ion batteries for vehicles industries have led to a boom in lithium exploration and development for the new generation of batteries. One of the cheapest sources of lithium is the brines hosted in the aquifers of the arid intermontane-closed salar basins. Because the resource is a fluid, with the attendant problems of in-aquifer mixing, reorganization, and lower recovery factors compared with most metalliferous and industrial mineral deposits due to reliance on pumping of the brine from wells for extraction, existing codes for filing resource and reserve estimates require new approach for these prospects. Evaluation of brine resources is complex and requires participation of a variety of qualified experts such as hydrogeologists, geologists, geochemists and chemical engineers. The technical reports disclosing the results of these estimates should reflect the inputs of multi-disciplinary approaches. The requirements for brine resource and reserve evaluation, drawing on several examples from the experiences in the Central Andes are reviewed in this paper.

• Preventive Nutrition and Food Science
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• v.21 no.2
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• pp.147-154
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• 2016

In this study, the effects of a pre-filter system and electrolysis system on the safe and efficient reuse of brine in the cabbage salting process were investigated. First, sediment filter-electrolyzed brine (SF-EB) was selected as brine for reuse. Then, we evaluated the quality and microbiological properties of SF-EB and Chinese cabbage salted with SF-EB. The salinity (9.4%) and pH (4.63) of SF-EB were similar to those of control brine (CB). SF-EB turbidity was decreased (from 0.112 to 0.062) and SF-EB residual chlorine (15.86 ppm) was higher than CB residual chlorine (0.31 ppm), and bacteria were not detected. Salinity (2.0%), pH (6.21), residual chlorine (0.39 ppm), chromaticity, hardness, and chewiness of cabbage salted with SF-EB were similar to those of cabbage salted with CB. The total bacterial count in cabbage salted with CB was increased as the number of reuses increased (from 6.55 to 8.30 log CFU/g), whereas bacteria in cabbage salted with SF-EB was decreased (from 6.55 to 5.21 log CFU/g). These results show that SF-EB improved the reusability of brine by removing contaminated materials and by sterilization.

• Korean Journal of Air-Conditioning and Refrigeration Engineering
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• v.25 no.9
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• pp.477-483
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• 2013

A numerical analysis of solid-liquid phase change was performed on a heat transfer module which consisted of circulating water path (BRINE), heat transfer plate (HTP) and phase change material (PCM) layers, such as high temperature PCM (HPCM, $78{\sim}79^{\circ}C$) and low temperature PCM (LPCM, $28{\sim}29^{\circ}C$). There were five arrangements, consisting of BRINE, HTP, LPCM and HPCM layers in the heat transfer module. The time and heat transfer rate for melting/solidification was compared to their arrangements, against each other. As results, the numerical time without convection was longer than the experimental one for melting/solidification. Moreover, the melting/solidification with the BRINE I-LPCM-BRINE II-HPCM arrangement was faster(10 hours) than the others; HPCM-BRINE-LPCM, BRINE I-HPCM-LPCM-BRINE II one.

• Journal of Conservation Science
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• v.28 no.4
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• pp.403-410
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• 2012

The brine treatment applied during the fabrication of forged high tin bronze objects is considered effective at the removal of surface oxide layers developed at elevated temperatures. There is not much information, however, available for the understanding of its exact effect and purpose. This work performed laboratory experiments to characterize the effect brine treatments produce on the surface of bronze objects during fabrication. Specimens were first made in the bronze shop of the Yongin folk village under varying conditions of brine treatments, and the results obtained were then used in the following laboratory experiments where the effect of brine treatments were investigated in terms of brine concentrations, alloy compositions and thermo-mechanical treatments. The results show that oxide layers generated at high temperature are easily removed by the brine treatment. It was found that the element, chlorine, played a key role in the removal of such oxide layers as opposed to the other constituent of the brine, sodium, makes no notable contribution. In bronze alloys containing 22% tin, this brine effect is obtained regardless of the application of forging as long as the brine concentration is over 0.5% based on weight. In alloys containing lead, however, no brine effect is observed due to the molten lead that emerges from inside the hot bronze specimen and forms a thin layer on its surface.

• Food Science of Animal Resources
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• v.40 no.6
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• pp.1055-1065
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• 2020

This study investigated the effects of brine injection and high hydrostatic pressure (HHP) on the quality characteristics of pork loin. Brine with ionic strength conditions (0.7% vs 1.5% NaCl, w/v) were injected into pork loins, and the meat was pressurized up to 500 MPa for 3 min. As a quality indicator, moisture content, color, cooking loss and texture profile analysis (TPA) of pork loins were estimated. Based on the results, brine with low ionic strength (0.7% NaCl) resulted in low injection efficiency and high cooking loss, although, it improved tenderness of pork loin at moderate pressure level (~200 MPa). While high ionic strength condition (1.5% NaCl injection) lowered the hardness of pork loins at relatively high HHP level (400-500 MPa), it also caused high cooking loss. To commercialize the brine injected pork loins, it was necessary to regulate brine compositions, which was not evaluated in this study. Nevertheless, the present study demonstrated that brine injection followed by moderate pressure (200 MPa) could improve the tenderness of pork loins without causing other major quality losses.