• Journal of Food Hygiene and Safety
• /
• 제15권1호
• /
• pp.25-29
• /
• 2000

General composition and microbial load of brine recycled to 6 times for Chinese cabbage salting and the quality of Kimchi using every brined cabbage were investigated. The concentration of salt(NaCl) in brine after soaking dropped 1.35-2.49% and pH of the brine changed significantly until 4 times recycling. The acidities were increased as number of recycling increased. The total viable cell count in recycled brine increased from 1.58$\times$10$^{6}$ /mL in the first soaking brine to 2.3$\times$10$^{9}$ /mL in 4th soaking brine which was highest in number. The pure soluble solid and vitamin C content in brine were accumulated to 0.93% and 0.55 mg% respectively after 6th recycling. The pH, acidity and sensory evaluation results of Kimchi prepared by Chinese cabbage salted by each brine recycled 6 times showed no significant difference. It means there is a possiblity reusing brine for salting of cabbage for the preparation of Kimchi to 6 times.

• Food Science of Animal Resources
• /
• 제26권3호
• /
• pp.356-361
• /
• 2006

This study was carried out to investigate the physico-chemical and storage characteristics of sausages added mugwort powder at $4^{\circ}C$ during 13 days. The composition of fresh sausages was as the following : meat 60 % (w/w), lard 20 %, ice 20 %, salt 1.5 %, sugar 0.5 %, phosphate 0.25 %, mugwort 2 % or 5 %. Sausages were divided into three groups; control group mugwort 0 %, Treatment I mugwort 2 % and Treatment II mugwort 5 %. The pH, TBA(thiobarbituric aid) value, VBN(volatile basic nitrogen), rheology, and sensory evaluation were measured. The changes of pH of all groups were slightly decreased with increasing storage days. But, the significant difference of pH changes were not shown between mugwort 2 % (Treatment I) and mugwort 5 % (Treatment II) groups. The changes of TBA values of all treatments increased during storage periods. TBA values of Treatment I and Treatment II groups were significantly (p<0.05) higher than that of the control group. The change of VBN showed trends to increase during storage periods. The change of VBN of Treatment I was significantly (p<0.05) lower than those of the control and Treatment II. Hardness and brittleness of 2 % and mugwort 5 % groups were significantly (p<0.05) higher than that of the control group. Elasticity and cohesiveness of 2 % and Treatment II were significantly (p<0.05) lower than that of the control group. Also, Treatment I was superior to the other groups by the results of sensory evaluation. Therefore, these results suggest that it may be possible to manufacture sausages added 2 % mugwort powder which can help to increase storage periods, and improve quality of sausage.

• Korean journal of food and cookery science
• /
• 제33권3호
• /
• pp.316-324
• /
• 2017

Purpose: Gulbi is a salted and dried yellow corvenia that is popular in Korea. In this study, yellow corvenia was vacuum-dried under two different conditions, average temperatures of $48^{\circ}C$ for 12 and 15 h and $54^{\circ}C$ for 9 and 12 h. Quality characteristics of vacuum-dried Gulbi against fresh corvenia were investigated. Methods: Moisture content, water activity, salt concentration, pH, acidity, volatile basic nitrogen (VBN), thiobarbituric acid-reactive substances (TBARS), and fatty acid composition of Gulbi were evaluated. Results: Moisture contents of fresh corvenia and four types of vacuum-dried Gulbi were 67.37, 31.51, 13.62, 35.17, and 10.05%, respectively. The pH values were in the range of pH 6.70-6.98. The VBN values of Gulbi vacuum-dried at the higher temperature range were greater than those of Gulbi at the lower temperature range. The TBARS of Gulbi increased after vacuum drying (p<0.05). Palmitic acid, palmitoleic acid, oleic acid, and docosahexaenoic acid were the main fatty acids of Gulbi. Conclusion: These results indicate that the quality of vacuum-dried Gulbi is dependent on the drying conditions including temperature and time.

• Journal of the Korean Society of Food Science and Nutrition
• /
• 제27권4호
• /
• pp.603-608
• /
• 1998

Lipid oxidation in ascidian was studied when fresh, deshelled and sliced meats were fermented for 50 days at 5$\pm$2$^{\circ}C$ with 8%(w/w) salt and 0.1% papain. Antioxidative effects of butylated hydroxytoluene(BHT) and carotenoid extracts from ascidian tunic on lipid oxidation and oxidationrelated discoloration of ascidian meat during fermentation were investigated. Changes in peroxide value, carbonyl value, thiobarbituric acid value, fatty acids composition, the loss of total carotenoid and sensory evaluation were determined to assess the rancidity. Peroxide and carbonyl values in BHT and carotenoid extract treatments increased less than those of the control during fermentation. TBA value increased until 30 days, hereafter tended to decrease a little in the control during fermentation. TBA value increased until 30 days, hereafter tended to decrease a little in the control but it increased slowly until 40 days in cases of 0.02% BHT or 0.02% BHT with 0.05% carotenoid added. Fatty acids of fresh ascidian composed of polyenoic acid, saturated acid and monoenoic acid of 51.5%, 28.1% and 20.7%, respectively. Saturated fatty acids(C16:0, C14:0, C18:0) and monoenoic acids(C18:1, C16:1) increased while polyenoic acids(C20:5, C22:6) decreased during fermentation. Carotenoid was markedly degraded and discolored in the control during fermentation. But 0.02% BHT and 0.05% carotenoid treatments had bright color like fresh meat during 40 days. The results of sensory evaluation during the fermentation also convinced the retard of discoloration by the addition of BHT and carotenoid.

• Proceedings of the Korea Concrete Institute Conference
• /
• 한국콘크리트학회 2008년도 춘계 학술발표회 제20권1호
• /
• pp.801-804
• /
• 2008

Performance for the resistant to chlorides penetration is required in order to increase durability of seaside construction. For this reason, it is important to acquire simultaneously watertightness, resistance for crack of concrete and chemical fixation effect of chloride in it. In this study, High durability promoting agents(HD) consist of inorganic salt and active components were applied to enhancing resistance for chloride ion penetration against concrete based on mix(composition of binder : OPC+SLG) of seaside construction. Tang's experimental method was utilized to investigate the resistances of chloride ion penetration of concrete such as chloride ion diffusion coefficient and penetration depth. It was confirmed that resistance of chloride ion penetration of concrete by 0.6% addition of HD was improved to $11.3^{\sim}20.5$% than non-added concrete.

• Corrosion Science and Technology
• /
• 제6권5호
• /
• pp.257-260
• /
• 2007

In order to further improve the corrosion resistance and wear resistance of the Ni-P coatings of electroless plating, electroless Ni-P/n-$Al_2O_3$ composite deposits were prepared by adding some nano $Al_2O_3$ Particles in Ni-P plating bath. The bath composition and proproties were studied in this paper. The orthogonal test was applied in order to get the new composite solution, taking the initial stable potential as evaluation standard and considering the elements correlation at the same time. The processing parameters have been optimized by single factor experiment in which the depositing speed was chosen as the evaluation standard. The results showed that the process is stable and the composite Ni-P/n-$Al_2O_3$ deposits werebright and smooth, whose hardness and corrosion resistance are much better than simple Ni-P coatings. Furthermore the surface appearance and structure of the composite Ni-P/n-$Al_2O_3$ coating were investigated by SEM and XRD method. It was proved that the coating surface is typical cystiform cells and its structure is amorphous. All test results ofcomposite coating showed that all various physical coating properties had been improved by adding nano-particles. The hardness of optimal coating is more than 600HV and increases to 1000HV after heat-treating, and its hardness is 20~50% higher than Ni-P coating. The rust points appeared in 200 hour by immersing the coating into the 10%HCl solution and the corrosive speed is $3{\times}10^{-3}mg/(cm^2{\cdot}h)$which was obtained after 300 hour. In the same condition Ni-P coating is $5.6{\times}10^{-3}mg/(cm^2{\cdot}h)$. The salt spray resistance of the layers can exceed 600h with the thickness $20{\mu}m$.

• Journal of the Korean Ceramic Society
• /
• 제24권1호
• /
• pp.77-85
• /
• 1987

Hardened cement paste is mainly affected by corrosion of sulphate and chlorine ions in sea water. In this investigation, many specimens were made with the cement clinker minerals such as C3S, C3A, C4AF and their mixture according to cement composition added various blending materials. After the specimens were immersed in 4% MgSO4 and MgCl2 solutions, the product of reaction, the microstructure of specimen and Ca+2 ion leached in the solution were studied. The formation of Ca(OH)2 in the specimen of C3S is reduced relatively by adding pozzolanic admixtures. The chlorine ion is easily diffuse into the C3S specimen and produced CaCl2 compound, and it makes the specimen porous by leaching out itself into the solution. The specimen of C3A, C4AF are broken down by expanding reaction of ettringite and gypsum compound produced in the MgSO4 solution. At a later period, the ettringite is transformed into gypsum and 5MgO.2Al2O3·15H2O. The C3A in the MgCl2 solution combines chlorine ion to form Friedel's salt and prevents the diffusion reaction of chlorine ion into the specimen. Granulated slag shows inferior effect on the resistance of the specimen in MgSO4 solution by forming ettringite and gypsum, but good result in MgCl2 solution. Pozzolanic materials, on the whole, offer noticable effect on the resistance of the specimen in both solutions.

• Journal of the Korea Academia-Industrial cooperation Society
• /
• 제16권5호
• /
• pp.3653-3659
• /
• 2015

This paper describes the reactive compatibilization of blends of a wholly aromatic thermotropic copolyester liquid crystalline polymer (TLCP) with random copolymers of ethylene and acrylic acid (EAA) and their salts. Blends were prepared by melt mixing in an intensive batch mixer, and the formation of a graft copolymer due to acidolysis between the TLCP and the acrylic acid group of the ionomer was evaluated. Chemical reaction was assessed by torque measurement during melt mixing and by thermal analysis and morphological observation. The Na-salt of the EAA ionomers was especially effective at promoting a grafting reaction. The extent of reaction depended not only on the cation, but also composition of the ionomer and reaction time. The product of the grafting reaction between the TLCP and a sodium-neutralized ionomer proved to be an effective compatibilizer for TLCP and EAA ionomers.

• Membrane Journal
• /
• 제13권3호
• /
• pp.200-209
• /
• 2003

Polymer-metal complexed membranes were prepared by solvent evaporation method using ethylcellulose, platinum(II)acetylacetonate, and rhodium(III)acetylacetonate. The various composition of metal salt(0.3-4.0 wt%) were employed to obtain the optimum performance of final membrane. EC-metal complexed membranes were characterized by FTIR and scanning electron microscopy(SEM) to observe the morphology and the performance of oxygen, nitrogen, carbon dioxide, and methane gases was tested. It was shown that the metal salts enhanced the permeability of all gases without decrease of selectivity. However, it was found that Pt had more effects on the permeability of oxygen and nitrogen gases while Rh had more effects on the permeability of carbon dioxide and methane gases. EC-Pt complexed membrane(Pt 1.0 wt%) even showed the enhanced selectivity of oxygen/nitrogen(37%) due to the affinity characteristic of Pt to oxygen.

• The Korean Journal of Food And Nutrition
• /
• 제24권1호
• /
• pp.132-137
• /
• 2011

The objective of this study was to develop mixed seasoning products with Korean chili peppers(Capsicum annuum L.) and examine their characteristics based on a sensory evaluation. One-hundred chili pepper-related products were collected from American local favorites and analyzed for composition. Four different seasonings were prepared for the value-added seasoning products, and their sensory characteristics were measured. The Korean fish chili seasoning product showed higher overall acceptability, compared to local American seasoning(McCormick). The completed Korean chili seasoning products contained red pepper(20%), various herbs(31.7%), salt(11.5%), mushroom(8.6%), garlic(8.5%), curry, paprika(5.7%), and citron(2.8%). These results suggest the possibility of substituting mixed seasonings from foreign countries into Korean dishes.