• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.8
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• pp.1390-1397
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• 2004

The optimal fermentation conditions for processing of the salt-fermented oysters in olive oil were examined. The penetration of salt into oyster meat was completed within 1 day after brine salting or dry salting. The amino nitrogen contents of salt-fermented oyster was increased slightly up to the 20th day during salt-fermentation at 5$\pm$1$^{\circ}C$. The hardness of the salt-fermented oysters was increased up to the 10th day, and then softened gradually by some parts of the tissue were hydrolyzed. The viable cell counts didn't change overall at the non-salt medium, but it was increased definitely up to the 15th day at the 2.5% salt medium during salt-fermentation. Based on the results of sensory tests, the salt-fermented oyster at 5$\pm$1$^{\circ}C$ for 15∼20 days showed the best flavorous condition. The optimal condition for the salt-fermented oyster in olive oil was to ripen at 5$\pm$1$^{\circ}C$ for 15 days by brine-salting in saturated saline solution-oyster sauce (2:1).

• Journal of Power System Engineering
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• v.13 no.3
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• pp.33-39
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• 2009

The aim of this study is to analyze the welds characteristics of the 205 stainless steel pipe for application of street pole material. The welds corrosion behavior of STS 205 pipe in 0.1 N sulphuric acid solution and 5% NaCl solution at room temperature was studied using both salt spray test and potentiodynamic polarization experiment. The morphology and components of corrosion products on surface of STS 205 pipe welds were investigated using SEM/EDX. The tensile strength and yield strength values of STS 205 plate were 715 MPa and 369 MPa respectively. The microvickers hardness values of STS 205 pipe welds were slightly increased than that of STS 304 pipe welds. Corrosion current density($I_{corr.}$) and critical current density($I_{crit.}$) values of STS 205 pipe welds in 3.5% NaCl solution were $1.89{\times}10^{-6}$ $A/cm^2$ and $15.8{\times}10 ^{-6}$ $A/cm^2$. The corrosion resistance of SIS 205 pipe welds was similar to its STS 304 pipe welds. The STS 205 and 304 pipe welds passive films were chromium oxide. Especially, the STS 205 pipe welds showed good corrosion resistance in 0.1 N sulphuric acid. This is attributed to the forming of protective chromium oxide on the surface of STS 205 pipe welds.

• Journal of the Korean Dietetic Association
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• v.24 no.1
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• pp.19-30
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• 2018

The primary objective of this study was to develop an optimal composite recipe for ginger extract candy with Salicornia herbacea L., for consumption during the first trimester of pregnancy. The secondary objective was to examine quality characteristics of the candy. The physical and mechanical properties and sensory properties for pregnant women in were measured, and these values were applied to mathematical models. Time of stirring water solution, saltiness, pH, and redness of the candy increased as concentrations of ginger juice did, but variations in pH were not significant. The hardness values of the candy ranged from 3,063.90 to $5,681.65dyne/cm^3$. The average values of sweetness and time stirring the water solution were 5.36% and 14.1 minutes, respectively. However, hardness and sweetness stirring water solution were not significant. The range of sensory values of color (P<0.01), flavor (P<0.05), sweetness, saltiness, spiciness, and overall quality (P<0.05) ranged from were 3.73~5.32, 4.05~5.05, 3.67~5.14, 3.59~5.09, 3.55~5.15, and 3.32~5.45, respectively. Results suggest that ginger extract candy with Salicornia herbacea L. should be comprised of 7.37 g of ginger juice and 1.77 g of salt. Consequently, it could be a functional candy for pregnant women.

• Korean Journal of Metals and Materials
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• v.46 no.4
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• pp.209-216
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• 2008

Super austenitic stainless steels shows the high PRE (Pitting Resistance Equivalent) number and the good corrosion resistance. This work controlled the Co contents in Fe-31Cr-1.7Mo-27Ni-0.25N alloys to elucidate the effect of cobalt contents on the biocompatibility and corrosion resistance. Increasing Co contents, the hardness of the annealed alloys tends to be reduced. In aged alloys, cobalt decreased the increments of hardness by aging treatment. Cobalt decreased the critical pitting temperature (CPT) in 6% $FeCl_3$ + 1% HCl solution, but improved the anodic polarization behavior in Hanks' balanced salt solution and artificial saliva solution. Repassivation rate in artificial body solutions was improved by increasing cobalt contents, but didn't show the linear relationship to PRE number of the alloys. The experimental alloys showed the non-cytotoxicity because of its high corrosion resistance.

• Korean Journal of Food Science and Technology
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• v.36 no.4
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• pp.594-597
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• 2004

Effects of various levels and molecular weights (MWs) of chitooligosaccharides and chitosan with pork salt-soluble protein (SSP) on pH, moisture (%), viscosity, and hardness of protein-chitosan mixtures were determined in a model study. Mixtures of 0.15, 0.3, and 0.45% chitosan at various MWs (Low, 1.5 kDa; Medium, 30-50 kDa; High, 200 kDa) were dissolved in 3% SSP solution for measurement of pH and viscosity at $20^{\circ}C$. pH value increased with addition of 0.45% low MW of chitooligosacchearides into SSP (p<0.05), whereas decreased with addition of 0.45% medium MW and 0.3% or higher level of high MW chitosan. Viscosity increased with addition of more than 0.3% either medium or high MW chitosan (p<0.05), as compared to mixture with low MW chitolligosaccharide and control (p<0.05). No differences in gel pH, moisture, and hardness values were observed among treatments (p>0.05). Further study will be performed to evaluate rheological properties actual meat products with various levels and MWs of chitosan.

• Applied Biological Chemistry
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• v.38 no.2
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• pp.135-140
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• 1995

Changes in pH of the soaking solution and physical properties of the soybean curd during immersing in solution of different concentrations at different temperatures were determined. Compared with $0{\sim}3%$ NaCl soaking solution, 5% NaCl soaking solution distinctively reduced the pH drop, increasing rate of turbidity and microorganism growth during storage. This indicated the concentration of soaking solution influences the shelf life of curd. As the storage temperature was lowered to $5^{\circ}C$, their changing rates were also reduced. Physical properties such as initial stress $({\sigma}_0)$, elastic constant (E), viscous constant $({\eta})$ and failure test were influenced by storage temperature, but not a function of concentration of salt solution. The result of the sensory test indicated the hardness and salty taste of curd were statistically significant among samples and $1{\sim}5%$ NaCl solutions did not show any significant difference in the salty taste.

• Proceedings of the Korean Society of Tribologists and Lubrication Engineers Conference
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• 2002.10b
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• pp.325-329
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• 2002

This study targets mainly to reduce the manufacturing costs of cam spindles and manufacturing of mechanical components with longer service durations through application of surface engineering techniques on cam spindles. Within the frame of this study, we have attempted to establish the performances of cam spindles manufacture from forged steel and SGCI, through performance of wear tests in plate-disk system, metalographic investigations, SEM imaging, EDS analyses and micro hardness scans on test samples having the same sizes with original cam that once obtained from casting of Spherical Graphite Cast Iron (SGCI) are subjected partially to Boronising and partially to hardening in a salt solution and cam spindles currently manufactured from CK 45 through cauterization based reshaping.

• Journal of the Korean Society of Food Science and Nutrition
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• v.25 no.5
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• pp.747-753
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• 1996

This study was undertaken to enhance the shelf-fife of kimchi by heat treatment at $40~80^{\circ}C$ for Chinese cabbage during salting. Kimchi was analyzed to determine pH, titratable acidity and sensory evaluation, number of microbe and lactic acid bacteria, content of organic acid and texture. The kimchi(HT 40-kimhi) soaked with Chinese cabbage by heat treatment at $40^{\circ}C$ was enhanced the shelf-life more than that of control kimchi when evaluated by pH, titratable acidity, sour taste and overall taste. HT 40-kimchi was higher in hardness and the lowest in brittleness and gumminess and also, the content of lactic acid, number of total microbe and lactic acid bacteria were the lower than those of control kimchi. Considering all results obtained throughout these experiments, it can be concluded that the kimchi soaked with Chinese cabbage salted in heated 10% salt solution at $40^{\circ}C$ improved the quality and shelf-life of kimchi.

• Korean Journal of Food Science and Technology
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• v.20 no.6
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• pp.749-754
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• 1988

The texture measurement of Chinese cabbage leaves used for Kimchi preparation were con ducted by cutting and compression test and the results were compared to the sensory evaluation. The cutting force of cabbage leaf stalk increased by blanching or salting, and a maximum cutting force was attained by salting in 15% salt solution for 5 hours. The compression force and recovered height measured by compression test of Chinese cabbage leaf stalk decreased by blanching or salting, and the breaking point disappeared. Treatment with $CaCl_2$ solution increased the cutting force compression force and breaking strength of fresh leaves, but the effect disappeared by salting or blanching. Cutting strength could be used as a parameter indicating the hardness and chewiness of salted cabbage. Compression force and breaking strength could indicate the textural changes of blanched leaves, but were not useful for the measurement of hardness and chewiness of salted leave.

• Journal of Powder Materials
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• v.16 no.1
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• pp.43-49
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• 2009

Titanium carbides are widely used for cutting tools and grinding wheels, because of their superior physical properties such as high melting temperature, high hardness, high wear resistance, good thermal conductivity and excellent thermal shock resistance. The common synthesizing method for the titanium carbide powders is carbo-thermal reduction from the mixtures of titanium oxide($TiO_2$) and carbon black. The purpose of the present research is to fabricate nano TiC powders using titanium salt and titanium hydride by the mechanochemical process(MCP). The initial elements used in this experiment are liquid $TiCl_4$(99.9%), $TiH_2$(99.9%) and active carbon(<$32{\mu}m$, 99.9%). Mg powders were added to the $TiCl_4$ solution in order to induce the reaction with Cl-. The weight ratios of the carbon and Mg powders were theoretically calculated. The TiC and $MgCl_2$ powders were milled in the planetary milling jar for 10 hours. The 40 nm TiC powders were fabricated by wet milling for 4 hours from the $TiCl_4$+C+Mg solution, and 300 nm TiC particles were obtained by using titanium hydride.