• Food Engineering Progress
• /
• v.15 no.4
• /
• pp.318-323
• /
• 2011

High pressure processing (HPP) technology was applied to inactivate the microorganisms in Doenjang (soybean paste) and the effects of salt concentration on the HPP inactivation of microorganisms were analyzed. The microorganisms in Doenjang containing low salt content showed greater sensitivity to HPP than those with high salt content. HPP inactivation effects decreased as salt concentration of Doenjang increased. The HPP sensitivity decreased in the order of fungi, yeasts, bacteria in terms of microorganism type. The HPP of Doenjang at 6,500 atm for 40 min inactivated most yeasts and fungi, indicating that the HPP technology was applicable to control the microorganisms in Doenjang, especially with a low level of salt.

• Proceedings of the Korean Institute of Information and Commucation Sciences Conference
• /
• 2016.10a
• /
• pp.953-955
• /
• 2016

Degradation is occurred in the process of the signal transmission in the image processing system due to various reasons. Degradation is noise addition in the image signal and the representative one to cause degradation is salt and pepper noise. Therefore, image restoring filter was suggested in this article to apply and process weighted value by the changes of each directional pixel upon breakdown of local mask with 8 directions in order to restore the damaged image in the environment of salt and pepper noise. In addition, peak signal to noise ratio (PSNR) was used to compare the existing method as the objective determinant standard of the improvement effect.

• Nuclear Engineering and Technology
• /
• v.56 no.9
• /
• pp.3730-3739
• /
• 2024

The high-temperature molten salt pump is the core equipment in the small modular molten salt reactor with media temperatures up to 700 ℃. The cantilever ratio of the molten salt pump is usually large. Excessively large cantilever ratios cause increased deformations and rotational amplitudes at the impeller, thus affecting the operational stability of the main pump; small cantilever ratios cause heavy temperature gradients, thus affecting the structural integrity evaluation. This paper used numerical simulation methods to calculate and analyze the temperature field, stress, and structural integrity, optimized the pump shaft cantilever length of the original scheme based on structural integrity using the dichotomy method, and analyzed the rotor dynamics of the optimization results. The results of this study show that the thermal expansion load caused by the temperature difference has a significant mechanical effect on the structure; the first-order critical speed of the rotor system of the optimized schemes has been improved, and the amplitude of the unbalanced response has been significantly reduced, which not only improves the operational stability of the rotor, also contributes to the compact design of the main pump of a small modular molten salt reactor.

• The Journal of Korean Society for School & Community Health Education
• /
• v.18 no.1
• /
• pp.57-68
• /
• 2017

Objectives: The purpose of the study was to evaluate the effect of community intervention on reducing salt intake among college students on their knowledge, attitude and practice of low-salt diet. Methods: A community intervention planned to increase college students' knowledge, attitude and practice of low-salt diet. The intervention comprised of 1 lecture on salt and health, 4 campaigns on low-salt diet, and 2 taste testing was carried out from March 24 to May 19, 2015. All the intervention was open to entire university while data was collected from a panel of convenient sample. We used the baseline data of 251 students, 226 students completed post-test. Post-test data on knowledge, attitude, and practice, blood pressure measurement, and urine salt test were collected on May 25 and 26 by trained nursing students and graduates. Baseline data were collected on March 17 and 18. Data were analyzed using IBM-SPSS 21.0 for t-test and ANCOVA. Results: Regarding a general characteristic and health behavior, there was statistically significant difference in living arrangement(p<0.001), amount of monthly allowance(p=0.005) and frequency of eating-out(p<0.001) between the two regions in this study. However, there was no statistically significant difference in gender, major, smoking, drinking and frequency of breakfast. Regarding a characteristic related to low-salt diet, there was statistically significant difference in diastolic blood pressure level(p=0.002), urine test(p=0.001). But there was no statistically significant difference in knowledge, attitude, practice of low-salt diet and systolic blood pressure. There was no statistically significant difference in their knowledge of low-salt diet(F=1.588, p=0.209), attitude(F=2.182, p=0.141), practice(F=3.507, p=0.062) and systolic blood pressure(F=1.723, p=0.191), diastolic blood pressure(F=1.552, p=0.214), urine test after a community intervention. Conclusions: Community intervention that does not have concrete target group doesn't seem to be effective on increasing knowledge, attitude and practice of the entire community, not even in university-a somewhat closed community. It is suggested to apply a target specific intervention in order to have efficient and effective outcome from a intervention.

• Journal of Food Hygiene and Safety
• /
• v.32 no.1
• /
• pp.27-34
• /
• 2017

Effect of salt concentration (10, 20 and 30%, respectively) and fermentation temperature (10 and $20^{\circ}C$, respectively) on changes in quality index (VBN, Histamine, Amino nitrogen, Total viable cell counts, Coliform bacteria and E. coli counts) of culinary salted and fermented anchovy during fermentation were investigated to suggestion of fundamental documents for industrial objectives. Our results show that the effect of salt concentration on changes in quality index was not high compared with fermentation temperature in salted and fermented anchovy with below 20% of salt concentration however effect of salt concentration and fermentation temperature on quality index was not significant with 30% salt concentration. And all most whole changes of quality index were rapidly increased or decreased for 30 days of fermentation.

• Culinary science and hospitality research
• /
• v.18 no.3
• /
• pp.163-179
• /
• 2012

This study was prepared to develop American sauce with different amounts of salt through high pressure extraction and examined difference in its mechanical and sensory characteristics. Furthermore, it aimed to provide practical materials for the mass production of American sauce and other crustacean sauce products and to contribute to the development of products with superior quality and functionality by standardizing traditional cooking techniques in the food service industry. In American sauce, salt content did not have a significant effect on water content and ash content but had a significant effect on color, pH and salinity. Na and K contents increased with increasing salt content. In addition, Mg and P contents were highest in J4 containing 0.4% of salt, but they did not show any regular tendency according to salt content. For total free amino acids, 29 kinds were detected in J0 and J1, 30 in J2, 31 in J3, and 33 in J4. Detection was highest in J3 containing 0.3% of salt, and the content level was highest particularly for arginine among essential amino acids, for glutamic acid, alanine, serine, ${\beta}$-alanine and ${\alpha}$-aminoadipic acid among flavor enhancing amino acids, and for ${\gamma}$-Aminoisobutyric acid among other amino acids. We measured lipid peroxidation in American sauce using lipid extracted from a mouse brain and confirmed that the amount of antioxidant substances extracted was largest in J0 containing no salt. The results of measuring lipid peroxidation and DPPH showed that the antioxidant effect was high when salt was not contained. In the results of the sensory test, overall quality was highest in J3 containing 0.3% of salt, showing that the addition of salt affects the evaluation of overall quality. Summing up the presents of this study as presented above, we cannot expect an effect of antioxidant functionality; however, according to the results of the mechanical quality evaluation and the sensory test, American sauce containing 0.3% of salt is considered the optimal product in terms of quality. Using these results as practical materials for the mass production of crustacean sauce products, we expect to standardize traditional cooking techniques in the food service industry and to develop products with high quality and functionality.

• Journal of the Korea Organic Resources Recycling Association
• /
• v.14 no.2
• /
• pp.83-90
• /
• 2006

The NaCl contents of food waste composts made by various techniques known up to now were under the level of 1% by fresh weight basis. But these techniques has some problem that is environment pollution from treated water and high equipment cost. The application to agricultural land of food waste compost that is not sufficiently removed NaCl was considered to be improper due to salt accumulation in soils and plant growth inhibition by salt stress. The purpose of this study is to decompose NaCl in food waste compost using triple salt and this method is differ from existing chemical method. Also, reaction of NaCl with triple salt produced KCl that is basic material of potassium fertilizer. Moreover Also, there was temperature rise of average $5^{\circ}C$ as result that apply triple salt in food waste 600 ton in food wast composting productive capacity. Obvious odious smell reduction effect appeared pretreatment process and fermentation process with temperature rise and this is because triple salt activation of aerobe and removes odious smell cause material by salt content decrease effectively.

• Journal of Pharmaceutical Investigation
• /
• v.36 no.3
• /
• pp.169-174
• /
• 2006

The aim of this work was to prepare tenoxicam-ethanolamine salt with improved physicochemical properties for transdermal application. Tenoxicam-ethanolamine salt was prepared in methylene chloride and its physicochemical properties were investigated by DSC and FT-lR. The broad peak of tenoxicam around 3600-3200 $cm^-1$ was shifted to lower wavenumber and more broadened. The characteristic endothermic melting peak of tenoxicam appeared at $223^{\circ}C$. The melting peak of tenoxicam-ethanolamine salt was shifted to $159^{\circ}C$. In contrast to relatively small difference in the partition coefficients of tenoxicam and the tenoxicam-ethanolamine salt, large difference in aqueous solubility was observed. $Crovol^{\circledR}$ PK4O (PEG-12 palm kernel glycerides) provided the highest skin flux for both compounds. The order of the enhancing effect of the various vehicles tested was similar for tenoxicam and tenoxicam-ethanolamine salt, which indicated that their enhancing mechanism for tenoxicam and tenoxicam-ethanolamine salt is similar. Tenoxicam-ethanolamine salt had a higher skin flux than tenoxicam by 1.2- to 31.7-fold, depending on the vehicles used. It is suggested that the vehicles with medium HLB value, 1 double bond, and lower ethylene oxide chain length have a better ability to modify the permeability of the stratum corneum and to promote the effective penetration of tenoxicam and tenoxicam-ethanolamine salt.

• Journal of Veterinary Clinics
• /
• v.30 no.1
• /
• pp.17-21
• /
• 2013

The objectives in the present study were to evaluate the therapeutic effect of a sodium salts mixture against Salmonella gallinarum infection in broiler. Of this study, sixty broilers at two weeks of age (body weight, $450{\pm}35$ g) were used to estimate the efficacy of a sodium salts mixture (3.25 mg sodium azide, 2.45 mg sodium cyanide, 0.8 g sodium chlorate) against Salmonella gallinarum infection in broiler with drinking water. Broilers challenged with S. gallinarum were administered with ${\times}$ 1(group I) and ${\times}$ 2(group II) sodium salt mixture for seven days, and cecal content samples were collected at the gate of treatment and on 1st, 3rd, 5th, and 7th day after administration. Changes in body weight and cecal shedding of S. gallinarum were monitored during the experimental period. All groups treated with the sodium salt mixture slightly increased body weight compared to control group but there is no significant difference. At 7th day after administration, the number of S. gallinarum in group I and II was significantly decreased compared to control group (p < 0.001). In the hematological and blood biochemical analysis, values of parameters were not significantly different between the treated groups and control group. From results of the present study, the sodium salt mixture had therapeutic effect on S. gallinarum infection in broilers.

• Korean Journal of Food Science and Technology
• /
• v.21 no.4
• /
• pp.549-555
• /
• 1989

The effect of high temperature aging on the meat tenderness improvement was studied, and also the effect of salt, pyrophosphate and succinic anhydride on binding characteristics of restructed beef were compared. At high temperature aging, shear force value decreased and myofibrillar fragmentation index increased as the aging progressed. From the electronic microscopic observation, the morphological change of myofibril appeared much faster when the meat was aged at high temperature. Added salt increased TBA values and rupture strength while reducing cooking loss. Increase in pyrophosphate decreased rooking loss and Increased rupture strength and TBA value. When salt and pyrophosphate were combined, the effects were somewhat additive. Added succinic anhydride increased cooking loss and hardness and decreased color rating, acceptability rating and adhesiveness, but cohessiveness was not significantly different from control group containing salt and pyrophosphate. The results suggest that high temperature aging have greater improving effect of meat tenderness of Korean native male cattle compared to low temperature aging and addition of succinic ahydride in combination with salt and pyrophosphate reduce binding ability of restructured beef.