• The Korean Journal of Food And Nutrition
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• v.16 no.4
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• pp.423-429
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• 2003

Kimchi has been worldwide recognized as a traditional Korean fermented food, In the Chinese cabbage's pickling, salt content of evenly penetrate into the tissue affects on the texture of matured kimchi, But the previous method which usually using brine salting has a disadvantage of uneven penetration of salt into the leaves and stems. The purpose of the study is to develope the method which produce superior kimchi by evenly penetrate the salt into the tissue rapidly, The dry salting method is directly spread the salt on the surface of chinese cabbage as percentage in weight with 10, 12, 14, 16%(s) and pickled in this state for 5 hours. Brine salting method is soaking chinese cabbage in the 16% salt solution(16%B) for 20 hours. Sensory evaluation, contents of salt, properties of mechanical hardness and micro structure were studied among fresh cabbage, 16%B and 10, 12, 14, 16%(s) cabbage, The result of salt contents in all groups of pickled chinese cabbage were significantly increased compared with fresh cabbage. The compressive force of cabbage's steams by mechanical measurement was significantly decreased but cutting force was increased. In pickled cabbage, the cutting force was the highest correlated with salt content, In the sensory evaluation, the salty taste of leaves and chewy degree were significantly increased, but the hardness and crips of the stems were significantly decreased by increasing salt contents. Therefore the dry salting is the most excellent pickling method in small amount of kimchi production by saving salt amount and time, furthermore due to even penetration of salt into leaves and stems.

• Resources Recycling
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• v.27 no.3
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• pp.8-15
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• 2018

Solvent extraction behavior of light rare earth elements (Pr, Nd) and medium rare erath elements (Tb, Dy) in the HCl-PC88A-kerosene extraction system was investigated in order to separate high-purity light rare earths (Pr, Nd) and medium rare earths (Tb, Dy) in the mixed rare earth chloride solution. In the batch test step, it was confirmed that the separation efficiency was good when the extractant concentration (PC88A) was 0.5 M, the equilibrium pH after extraction was 0.8 to 1.0 (initial pH 1.3 of the feed), the concentrations of hydrochloric acid in scrubbing solution was set as 0.1 M, the concentrations of hydrochloric acid in stripping solution was set as 2.0 M or more. Based on the experimental data obtained from the batch test, the mixer-settler was composed as follows; 4 stages of extraction, 8 stages of scrubbing, 4 stages of stripping, and 3 stages of pickling organic solution. The Mixer-settler was operated for 180 hours, and the operating conditions were continuously adjusted to obtain the high-purity light/medium rare earths. Finally, the purity of light (Pr, Nd) and medium rare earth elements (Tb, Dy) was reached as 3 N class.

• Korean Journal of Food Science and Technology
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• v.22 no.7
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• pp.865-870
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• 1990

Four different fermentation methods of Korean cucumber pickles were compared with conventional method, pickling in 10% NaCl solution at $25^{\circ}C$, in order to improve the storage stability. The methods studied were brining the cucumbers in hot($90^{\circ}C$) 10% NaCl solution(method A), addition of KCl and $CaCl_2$ into the hot salt solution(method B) addition of a sodium salts mixture of phosphates, nitrite and citrate into half fermented pickles prepared by method B(method C), substituted nitrite and citrate with KCl in method C(method D). It was found from results that the method C and D reduced the decreasing rate of pH very significantly by more than 3 fold and method B also showed the reducing effect. However, higher total acidity was measured for method C and D, which was opposite to pH results. Changes in hardness of cucumber showed little difference to control while color of brining solution exhibited some difference in their Hunter values. Organoleptic comparison showed a clear effect of salts mixtures by receiving the significant higher scores in fresh cucumber flavor and lower values in yeast moldy and sour flavor for method C and D when those were compared to control.

• Korean journal of food and cookery science
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• v.30 no.4
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• pp.402-411
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• 2014

This study investigated the quality characteristics of tea leaf pickle with different pickling solutions. Blanched tea leaf at $100^{\circ}C$ for 3 min was pickled using pickling solutions (mixture of water, soy sauce, sugar and vinegar) with different vinegar contents (10, 20, 30 and 40%, v/v). and stored for 30 days at $4^{\circ}C$. The color values, hardness, pH, total acidity, sensory evaluation, antioxidant compound contents, DPPH radical scavenging and ABTS radical scavenging of the pickled tea leaf during storage were determined. The pH of tea leaf pickles decreased consistently and total acidity was increased during storage. The L-value of tea leaf pickles was decreased and the a-value was increased significantly during storage; however, the b-value had no significant changes (p<0.05). The hardness of the tea leaf pickles decreased consistently during storage. On the sensory evaluation, the highest score of overall acceptance was presented to the tea leaf pickle using a 20% vinegar pickling solution stored for 20 days. The antioxidant compound contents and antioxidant activity consistently decreased during storage; further, the experimental group of vinegar with 20% content tea leaf pickle displayed the lowest antioxidant compound content and antioxidant activity.

• Journal of Fisheries and Marine Sciences Education
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• v.6 no.1
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• pp.58-76
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• 1994

Heat transfer and pressure drop measurements are made on low integral-fin tubes in turbulent water flow condition. The integral-fin tubes investigated in this paper are nominally 19mm in diameter. Eight tubes have been used with trapezoidally shaped integral-fins having fin density from 748 to 1654 fpm and 10, 30 grooves. Plain tube having same diameter as finned tube is also tested for comparison. Experiments are carried out using R-11 as working fluid. The refrigerant condensates at a saturation state of $30^{\circ}C$ on the outside tube surface cooled by coolant. The amount of noncondensable gases present in the test loop is reduced to a negligible value by repeated purging. For a given heat input to the boiler and given cooling water flow rate, all test data are taken on steady state. The heat transfer loop is used for testing single long tubes and cooling water is pumped from a storage tank through filters and flowmeters to the horizontal test section where it is heated by steam condensing on the outside of the tube. The pressure drop across the test section is measured by means of pressure gauge and manometer. Each tube tested is cleaned with sodium dichromate pickling solution and well rinsed with water prior to installation in the test section. The results obtained in this study is as follows : 1. Based on inside diameter and nominal inside area, heat transfer of finned tube is enhanced up to 4 times as that of a plain tube at constant Reynolds number and up to 2 times at constant pumping power. 2. Friction factors are up to 1.6~2.1 times those of plain tube. 3. At a given Reynolds number, Nusselt number decrease with increasing pitch to diameter. 4. The constant pumping power ratio for low integral-fin tubes increase directly with the effective area to the nominal area ratio, and with the effective area diameter ratio.

• Korean Journal of Pharmacognosy
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• v.35 no.3 s.138
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• pp.255-258
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• 2004

Chinese cabbage (Brassica campestris ssp pekinensis) is one of the most popular green vegetables in Cruciferae family, which consisted in many Korean food. All kinds of Chinese cabbage are used both fresh and cooked with certain varieties being more suitable than others for some uses. A unique dish, Kimchi, has been developed in Korea and elsewhere by fermenting Chinese cabbage and pickling it in salt solution. Though lots of beneficial effect of Kimchi on human health has been published before, it is still debatable and in vague on the active origin of the Kimchi or of the Chinese cabbage responsible for the corresponding biological activities. We have recently conducted photochemical investigation of the Chinese cabbage, which is the main ingredient of the Korean traditional food, Kimchi. The MeOH extract of Chinese cabbage was partitioned with ethylacetate and BuOH, successively. The ethyl acetate soluble part was subjected to column chromatography with silica gel and RP-18, which gave finally five minor components, i.e., ${\beta}-sitosterol$ (1), indole-3-acetonitrile (2), 4-methoxyindole-3-acetonitrile (3), methyl ferulate (4), glycerol 1-(9,12,15-octadecatrienoate) (5). The structures of them were established on the basis of spectral $(^1H-NMR,\;^{13}C-NMR)$ evidences.

• Journal of the East Asian Society of Dietary Life
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• v.19 no.6
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• pp.981-986
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• 2009

The quality characteristics and antioxidative activity of garlic pickles prepared with persimmon vinegar with or without Maesil (Japanese apricot) juice were investigated. Heat treated garlic cloves ($110^{\circ}C$, 5 min and then rapidly cooling) were salted with NaCl and $CaCl_2$, and then soaked in pickling solution, and stored at $20^{\circ}C$. The pH of the garlic pickles initially ranged from 2.36~3.24, after which the pH slightly increased to 3.22~4.13 during storage, while the acidity was decreased to 1~1.97. Throughout the entire storage periods, the acidity of the garlic pickle containing persimmon vinegar and Maesil was the highest (1.97%). The hardness of the control sample (non heated garlic) decreased during storage, whereas the hardness of all the heat treated groups did not change after 21 days of storage. Moreover, the chewiness of the persimmon vinegar+Maesil group was the highest among the groups. The Hunter color L value of garlic pickles decreased during storage, while the b value (yellowness) increased for all groups except the two persimmon groups. The $IC_{50}$ of the DPPH radical scavanging activity of garlic pickles at 5 day of storage was 85.98~97.81 mg/mL. However, the antioxidative activity of garlic pickles gradually increased with longer storage times. The persimmon vinegar+Maesil group showed the highest antioxidative activity. Results from the sensory evaluation showed that scores of flavor, taste and over-all preference were higher for the persimmon vinegar+Maesil group than the other groups (p<0.05).

• Journal of the Korean Ceramic Society
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• v.28 no.12
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• pp.996-1004
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• 1991

In this study, we tried to synthesis iron hydroxide suitable for longitudinal magnetic recording media from waste acid, which is a by-product of an iron works factory. Effects of initial pH of reactants, reaction temperature, reaction time for the synthesis of acicular iron hydroxide were studied in relation to particle properties of iron hydroxide and magnetic properties of maghemite powders. As the pH in reactant solution increased, $\beta$-FeOOH(pH=4.5), mixture of $\beta$-FeOOH and $\alpha$-FeOOH(4.5$\alpha$-FeOOH and Fe3O4(6.4$\alpha$-FeOOH (pH>13) was found to from in order. Especially, $\alpha$-FeOOH formed above pH 13 was single phase with superior acicularity. The temperature range over which the single-phase goethite can be formed increased as the initial pH of reactants increased (pH 13:10~5$0^{\circ}C$, pH 13.2:10~7$0^{\circ}C$, pH 13.5:0~8$0^{\circ}C$). The goethite formed between 40~6$0^{\circ}C$ has superior characteristics because the acicularity increased with increasing temperature but at high temperature (>6$0^{\circ}C$) Fe3O4 (pH=13) was found to start to form. Generally, single phase of goethite was found to form after one hour when an optimized condition. The particle size of goethite did not change as the reaction time increased over one hour. Accordingly, the magnetic properties of ${\gamma}$-Fe2O3 produced from goethite were not altered.

• Resources Recycling
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• v.26 no.6
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• pp.29-37
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• 2017

Nuclear fuel cladding tube is fabricated by pilgering and annealing process. In order to remove impurity and oxygen layer on the surface, pickling process is carried out. When Zirconium(Zr) is dissolved and saturated in acid solution during the pickling process, all the waste acid including Zr is disposed. Therefore, $BaF_2$ is added into the waste acid to extract Zr and $Ba_2ZrF_8$ is subsequently formed. To recycle Zr by electrowinning process, $Ba_2ZrF_8$ is used as electrolyte, but it has high melting point ($1053^{\circ}C$). $ZrF_4$ should be added into $Ba_2ZrF_8$ to decrease the melting point. In this paper, it was investigated that $Ba_2ZrF_8$ was separated to $BaF_2$ and $ZrF_4$ by vacuum distillation. Firstly, $BaF_2$ with different particle size ($1{\mu}m$, $35{\mu}m$, $110{\mu}m$) was added into the waste acid and the respective precipitation property was estimated. $BaF_2$ obtained by vacuum distillation was shattered by ball-milling with different time. The precipitation efficiency was compared with $1{\mu}m$ of ${BaF_2}^{\prime}s$ one, which was not used as precipitation agent.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.8
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• pp.1124-1129
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• 2009

Quality characteristics of lotus root pickle added with beet water extract were investigated. Lotus root slices were salted with NaCl, soaked into pickling solution, and then stored at $20^{\circ}C$. Throughout the whole storage periods, pH, acidity, saltiness of pickles (control, 10% beet extract, 20% beet extract, 30% beet extract, 40% beet extract) ranged 3.45$\sim$3.51, 1.42$\sim$1.88% and 1.86$\sim$1.91, respectively. The pH of the experimental groups slowly decreased during the fermentation. The total acidity of the experimental groups were increased. In terms of color values, L and a values were decreased, but b values were increased, with increasing beet extract content. The hardness of lotus root pickles measured instrumentally was higher in lotus root pickle added with 40% beet water extract than in control pickle. Overall, based on sensory evaluation, lotus root pickle added 30% beet extract was preferred over the other samples.