• Journal of Powder Materials
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• v.10 no.4
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• pp.228-234
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• 2003

In the present study, the focus is on the synthesis of titanium carbide/cobalt composite powder by the spray thermal conversion process using metallic salt solution as the raw materials. Two types of oxide powders of Ti-Co-O system were prepared by the spray drying of two types of metallic salt solutions : titanium chloride-cobalt nitrate and $TiO_2$ powder-cobalt nitrate solutions. These oxide powders were mixed with carbon black, and then these mixtures were carbothermal reduced under a flowing argon atmosphere. The changes in the phase structure and thermal gravity of the mixtures during carbothermal reduction were analysed using XRD and TG-DTA. In the case of using the titanium chloride-cobalt nitrate solution, it could not be obtained TiC/Co composite powder due to contamination of the impurities during the spray drying of the solution. However, in tile case of using the $TiO_2$ powder-cobalt nitrate scullion, TiC-15 wt. %Co composite powder could be synthesized by the spray thermal conversion process. The synthesized TiC-15 wt. %Co composite powder at 120$0^{\circ}C$ for 2 hours has average particle size of 150 nm.

• The Korean Journal of Food And Nutrition
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• v.29 no.5
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• pp.808-817
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• 2016

In this study, we investigated the effects of pre-soaking in salt and sugar solution prior to air drying at $50^{\circ}C$ on the characteristics of dried apples. Pre-soaking solutions included single solutions of salt 2% and sugar 2%; and combined solutions of salt 2%+sugar 2% and salt 2%+sugar 5%, respectively. The effects of pre-soaking condition and drying were evaluated in terms of moisture content (MC), water activity, color, antioxidant activity determined by DPPH radical scavenging activity, shear force, microbial contents, and sensory evaluation of apple slices. The control sample without pre-soaking showed the most rapid drying rate; in addition, the single solutions showed higher MC and water activity after drying time of 120 min, as compared to combined solutions. In all samples, MC and water activity showed high correlation coefficients of 0.91 to 0.97; whereas, shear force was negatively correlated with MC and water activity. The single solution of salt 2% showed decrease in change of color, including L, a, and b values, and the number of aerobic bacteria during drying. In addition, highest antioxidant activity and values of sensory preferences were observed in the dried apple pre-soaked in single solution of salt 2%.

• Korean journal of food and cookery science
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• v.30 no.3
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• pp.351-359
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• 2014

The application of persimmon for making new products was investigated by analyzing the degree of astringency removal, softness of fruit, and sensory properties of Daebong persimmons (Diospyros kaki L) treated with three different astringency removal methods of steeping in water, steeping in 1% salt solution, and vacuum packing at $40^{\circ}C$. The weight of persimmon fruit increased with increasing steeping time, but decreased with increasing vacuum packing time. The fruit steeped in $40^{\circ}C$ salt solution (1%, w/w) was not detected with soluble tannin and not developed color with ferric chloride after steeping for 9 h. A total of 12 h of steeping time was required for removing soluble tannin using other methods. The lightness (L) in color and hardness in texture decreased when storage time increased, regardless of astringency removal methods. In overall, the preference was shown with the highest score in persimmon steeped in salt solution for 9 h and 12 h that were vacuum packed at $40^{\circ}C$. In conclusion, the astringency removal condition of Daebong persimmon was good after being steeped on 1% salt solution for 9 h at $40^{\circ}C$.

• Preventive Nutrition and Food Science
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• v.8 no.3
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• pp.230-234
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• 2003

Mass transfer characteristics during osmotic dehydration of carrots were studied as functions of immersion temperature and time, and sugar and salt concentrations. The effect of osmotic dehydration on the degree of browning of air-dried carrots was also evaluated. Increasing the immersion temperature and time, sugar concentration, and salt addition increased water loss, sugar gain, molality and rate of dehydration. The water loss and increases in solids, and molality were rapid in the beginning of the process and then increased slowly during remainder of the process. Increasing 1 or 2% salt concentration in the 40$^{\circ}$Brix sugar solution at 6$0^{\circ}C$ increased water loss and solid gain. Salt addition was not able to significantly affected on water loss and solid gain compare to temperature (40～8$0^{\circ}C$) and sugar concentration (20～60$^{\circ}$Brix) changes due to the low salt concentration. A minimum degree of browning of the air-dried carrots (O.D. = 0.048) could be achieved using binary solutions (40$^{\circ}$Brix sugar solution with 2% salt addition) with 24 min of immersion time compared to control (O.D. = 1.308) or blanching with 24 min of immersion time (O.D. = 0.174).

• Journal of the Korean Crystal Growth and Crystal Technology
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• v.13 no.2
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• pp.51-55
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• 2003

The interrelation into nucleation and thermodynamic parameters of solutions has been established by plotting of various dependencies: the enthalpy of dissolution, solubility product and super-solubility on ionic salt radii and also the extent of deviation from an ideal Debye -Huckel model of electrolyte solution on solubility product. The possible methods of perfect crystal growth from aqueous solution have been found a priori by separating of known set of pair values of solubility and super-solubility into no less than six-nine characteristic and distinctive sub-sets.

• Proceedings of the Korea Concrete Institute Conference
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• 2005.11a
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• pp.507-510
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• 2005

In winter, a large amount of de-icing salts such as $CaCl_2$, NaCl have been used on highways for road safety. They make concrete structures deteriorated. In this study, the chloride diffusion of concrete in presence of de-icing salt was investigated. The diffusion coefficient of chloride in presence of $CaCl_2$ solution was larger than in presence of NaCl solution. Therefore, it is necessary to assess chloride profile in presence of $CaCl_2$ by different way from the case in presence of NaCl solution or seawater.

• Journal of the Korean institute of surface engineering
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• v.51 no.2
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• pp.95-103
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• 2018

Recently, many types of constructional steels have been often exposed to under severe corrosive environments due to acid rain with increasing environmental contamination. In order to inhibit their corrosion in severe corrosive environments, a painting method has been widely applied to numerous constructional steels of land as well as marine. Therefore, development of paint having a good quality of corrosion resistance is considered to be very important. In this study, four types of anti-corrosive paints (AP: Phenol epoxy, AC: Ceramic epoxy, AT: Coal tar epoxy, AH: High solid epoxy) were coated to the specimens, and then, were immerged in various salt solutions (0.1, 0.3, 3, 6, 9 and 15% NaCl solutions) for 11 days. And, the corrosion resistance of these samples by effect of osmotic pressure with salt concentration was investigated with electrochemical methods such as measurement of corrosion potential, impedance and corrosion current density. The corrosion current densities of all samples (AC, AT and AH) submerged in 3% NaCl solution exhibited the smallest values compared to other salt solutions. However, in the case of lower values of salt solutions than 3% NaCl solution, the corrosion current density increased again because it makes easier for water, dissolved oxygen and chloride ion etc. to invade toward inner side of coating film due to increasing of the osmotic pressure than 3% NaCl solution, but in the case of higher values of salt solutions than 3% NaCl solution, the coating film is easily deteriorated due to high concentration of chloride ion rather than the osmotic pressure, which resulted in increasing the corrosion current density. In particular, the AC sample indicated the best corrosion resistance in 6% NaCl solution compared to other samples. Consequently, it is considered that the corrosion mechanism of the coated steel plate is completely different from bare steel plate, and the corrosion resistance of coating film by osmotic pressure and chloride ion depend on various types of epoxy of paint in NaCl solution.

• Journal of the Korean Society of Food Science and Nutrition
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• v.23 no.4
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• pp.634-640
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• 1994

This study was investigate to see the effects of preparation methods on the physicochemical and sensory characteristics of cucumber preserved with salt. The preparation methods were brining the cucumbers in 10 % NaCl solution (boiled, method A), 205 NaCl solution (boiled, method B) an d20 % NaCl solution (cool to $25^{\circ}C$ after boiling, method C). The cucumber preserved with boiled solution and high salt concentration showed slow fermentation rate. The rate of salt penetration during brining of cucumber preserved with salt increased. The green value of cucumber preserved with salt by method B was lower than by method A and C. The cutting force of cucumber preserved with walt measured by texture analyzer showed a rapid increasing rate during initial brining periods. As a result of the sensory evaluation for cucumber preserved with salt, there were significant differences in most of characteristics between the samples at 5% level. The cucumber preserved with salt in boiled 10% NaCl solution (method A) showed the highest scores in most of the characteristics.

• Korean Journal of Agricultural Science
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• v.11 no.2
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• pp.183-189
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• 1984

This study was carried out to investigate the salt tolerance to the seed germination of 4 forage crops and their critical salt concentration. 1. The rate of seed germinations of 4 forage crops at 0.4% NaCl solution was not significantly decreased compared with control plot but the germination percentages at 0.8% NaCl solution were significantly dropped. 2. The days for germination were gradually delayed by increasing salt concentrations. 3. The growth of seedling root and shoot was slightly depressed at 0.4% salt solution but significantly depressed at 0.8% solution. At 1.2% salt solution, the seedling growth was stopped immediatly after seed germination. 4. The NaCl content in the seedling was increased at the medium containing higher amount of NaCl, however increasing rate of NaCl level in the seedling showed significant differences among the forage crops tested in this experiment. 5. The critical salt concentration to the germination of the forage crops was 0.4% to 0.8%. The perennial ryegrass showed the highest salt tolerance in the seed germination, and the tall fescue and the creeping red fescue showed medium, and the orchardgrass showed the lowest tolerance.

• Culinary science and hospitality research
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• v.24 no.1
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• pp.105-113
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• 2018

In this study, optimized pre-treatment conditions were investigated to improve the quality of gochujang apple jangachi. The moisture content was decreased by 14% in 60% sugar solution and 17% in 30% salt solution during 12 hours. On the one hand, in the case of dry sugar and salt method, moisture content was decreased rapidly by 20% and 24%, respectively during 12 hours. Compared with the sugar and salt solution method, the dry sugar and salt method was more effective in reducing moisture content during 12 hours. In the case of osmotic dehydration of the apple parts in the dry sugar method, the moisture content of the flesh, flesh including peel, and peel of apple decreased by 23%, 20%, and 16%, respectively during 6 hours. However, in the dry salt method, the moisture content of the flesh, flesh including peel, and peel of apple decreased by 19%, 12% and 13%, respectively during 2 hours. During this time, the pH tended to decrease, regardless of the presence of sugar and salt. Total acidity was slightly increased in the case of salt. In hot air drying after osmotic dehydration, the moisture content of flesh including peel of apple decreased from 64% and 67% to 31% and 27%, respectively at 90 minutes, and from 64% and 67% to 11% and 18% at 150 minutes, respectively. The moisture content of the peel decreased from 51% to 10% at 120 minutes. As a result of the sensory evaluation, the overall acceptance of the flesh and flesh including peel was highly evaluated, resultantly, the products were considered to be suitable for the production of gochujang apple jangachi.