• 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.

• Food Science of Animal Resources
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• v.42 no.1
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• pp.98-110
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• 2022

Meat jerky is a type of meat snack with a long shelf life, light weight, and unique sensory properties. However, meat jerky requires a long manufacturing time, resulting in high energy consumption. In this study, beef jerky was prepared by injecting different concentrations of brine at different hot-air drying times (0-800 min). When the brine injection levels were increased to 30%, the drying characteristics of beef jerky, such as drying time and effective moisture diffusivity, were significantly improved owing to the relatively high water content and the formation of porous structures. The physicochemical properties (e.g. meat color, porosity, shear force, and volatile basic nitrogen) of the beef jerky injected with 30% brine were improved owing to the shortened drying time. Scanning electron microscopy images showed that the beef jerky structure became porous and irregular during the brine injection process. Our novel processing technique for manufacturing beef jerky leads to improved quality characteristics and shortened drying times.

• Journal of Navigation and Port Research
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• v.34 no.1
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• pp.71-75
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• 2010

This study is experimented to observe an influence of experimental conditions on production characteristics of slurry ice by injection operating water to cooling plate. And at this experiment it used ethylene glycol-water solution and the concentration is 10 to 20wt%. The experimental apparatus was constructed of ethylene glycol-water solution and slurry ice storage tank, brine tank, pumps for ethylene glycol-water solution and brine circulating, a mass flow-meter, data logger for fluid temperature measuring and a vertical circular tube with single copper plate as test section. The experiments were carried out under various conditions, with mean velocity of fluid at the entry ranging from 1.0 to 2.0m/s and the cooling temperature of $-17^{\circ}C$ to $-10^{\circ}C$.

• Proceedings of the Korea Society for Energy Engineering kosee Conference
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• 2008.04a
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• pp.259-264
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• 2008

• Proceedings of the Korea Society for Energy Engineering kosee Conference
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• 2007.11a
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• pp.306-313
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• 2007

• Journal of Animal Science and Technology
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• v.62 no.3
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• pp.396-408
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• 2020

This study investigated the quality properties of enhanced beef, manufactured by injecting the beef with a brine containing winter mushroom juice powder (WMJP). The enhanced beef was manufactured by injecting the eye of round with brine (15% by green weight). Four treatments consisted of control (no injection of brine) and three enhanced beef, EBS (brine containing 5 g sodium chloride per kg beef), EBW 0.2 (brine containing 5 g sodium chloride and 2 g WMJP per kg beef), and EBW 0.5 (brine containing 5 g sodium chloride and 5 g WMJP per kg beef), were tested. The effect of enhancement or WMJP on the quality properties of beef was evaluated during storage at 4℃ for 1, 5, and 10 days. Total aerobic bacteria counts between the control and the enhanced beef, and among EBS, EBW 0.2, and EBW 0.5 were not significantly different after any storage period (p > 0.05). The pH of beef was not different between the control and the enhanced beef, and among enhanced beef at 1 and 5 days of storage (p > 0.05). However, it was higher in the enhanced beef than control, and EBW 0.2 and EBW 0.5 had higher pH than EBS after 10 days of storage (p < 0.05). The enhanced beef showed a high total loss at all storage days (p < 0.05). There were no differences in total loss among enhanced beef after any storage period (p > 0.05). The enhanced beef had no consistent differences in L*, a*, and b* values with control during storage, however, EBW 0.5 showed high color stability. The hardness of the enhanced beef was significantly lower than that of the control after 10 days of storage, although the values were lower at all storage stages. EBS 0.5 had the lowest thiobarbituric acid reactive substance (TBARS) value among cooked beef of all treatments at all storage days. The enhanced beef received higher scores in all sensory properties than control, and no negative effect of WMJP was found in the sensory quality of the enhanced beef. The use of winter mushroom juice can result in quality improvement in enhanced beef.

• Journal of the Korean Institute of Gas
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• v.27 no.1
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• pp.23-32
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• 2023

In this study, the Al₂O₃ nanofluid was synthesized as an additive for improving the injection efficiency and storage capacity of carbon dioxide (CO₂) in a depleted sandstone reservoir or deep saline aquifer. As the base fluid, deionized water (DIW) and saline prepared by referring to the composition of API Brine were used, and the fluid was synthesized by using Al₂O₃ nanofluid with CTAB (cetyltrimethyl-ammonium bromide), a cationic surfactant. After that, the dispersion stability was evaluated by using visual observation, dynamic light scattering (DLS), transmission electron microscope (TEM), and miscibility test. As a result, it was presented that stable nanofluid without agglomeration and precipitation after reaction with 70,000 ppm of brine could be synthesized when the nanoparticle concentration was 0.05 wt% or less.

• 한국지구물리탐사학회:학술대회논문집
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• 2003.11a
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• pp.321-327
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• 2003

[ $CO_2$ ] sequestration in oil reservoirs can be one of the most effective strategies for long-term removal of greenhouse gas from atmosphere. This paper presents an advantage of the localized nonlinear approximation of integral equation solutions for inverting crosswell electromagnetic data, which are observed as a part of pilot project of $CO_2$ flooding at the Lost Hills oil field in central California, U.S.A. To monitor the migration of $CO_2$, we have used 2-D cylindrically symmetric and 2.5-D tomographic inversion methods. These two schemes produce nearly the same images if the borehole separation is large compared with the skin depth. However, since the borehole separation is much less than five skin depths in this $CO_2$ injection experiment, the 2.5-D model seems to be more reliable than the 2-D model. In fact, the pre-injection 2.5-D image is more successfully compared with induction logs observed in the two wells than the 2-D model. From the time-lapse crosswell imaging, we can confirm the replacement of brine with $CO_2$ makes a decrease of conductivity.

• Journal of the korean society of oceanography
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• v.33 no.1-2
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• pp.1-7
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• 1998

In the western Weddell Sea, winter mixed layer is characterized by near-freezing temperature and higher salinity due to brine injection through sea-ice formation. This layer becomes Winter Water being capped by warmer and less saline Antarctic Surface Water during the sea-ice melt-ing season. In this study, Winter Water was preliminarily identified by the oxygen isotopic com-positions. The ${\delta}^{18}$O values of Winter Water show the progressively increasing trend from south to north in the study area. It presumably reflects the enhanced mixing with Antarctic Surface Water due to the extent of influence by low S'"0 value of sea-ice/glacier meltwater. Correlations between salinity and 6'"0 values of seawater can be used to more generally characterize Winter Water with a view to identification. However, the prediction on the degree of mixing from these relationships needs more detailed isotope data, although this study allows the oxygen isotopic composition of seawater as a tracer to identify the water mass.

• Journal of Soil and Groundwater Environment
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• v.20 no.4
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• pp.73-82
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• 2015

Despite significant effects on macroscopic migration and distribution of CO₂ injected during geological sequestration, only limited information is available on wettability in microscopic scCO₂-brine-mineral systems due to difficulties in pore-scale observation. In this study, a micromodel had been developed to improve our understanding of how scCO₂ flooding and residual characteristics of porewater are affected by the wettability in scCO₂-water-glass bead systems. The micromodel (a transparent pore structure made of glass beads and glass plates) in a pressurized chamber provided the opportunity to visualize scCO₂ spreading and porewater displacement. CO₂ flooding followed by fingering migration and dewatering followed by formation of residual water were observed through an imaging system. Measurement of contact angles of residual porewater in micromodels were conducted to estimate wettability in a scCO₂-water-glass bead system. The measurement revealed that the brine-3M NaCl solution-is a wetting fluid and the surface of glass beads is water-wet. It is also found that the contact angle at equilibrium decreases as the pressure decreases, whereas it increases as the salinity increases. Such changes in wettability may significantly affect the patterns of scCO₂ migration and porewater residence during the process of CO₂ injection into a saline aquifer at high pressures.