• Journal of the Korean Society of Food Culture
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• v.29 no.3
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• pp.286-297
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• 2014

This study was conducted to evaluate the growth of lactic acid bacteria and quality characteristics of Baechu kimchi prepared with four types of salt (Solar salt, Flower salt, Hanju salt, and Roasted salt) at two different concentrations (10, 15%) during storage. The quality characteristics of kimchi were examined by investigating acid production, growth of lactic acid bacteria, sensory properties, salinity, texture, and color characteristics. Baechu kimchi was fermented for 18 days at $10^{\circ}C$. The pH and total acidity did not change during storage according to type and concentration of salt. Growth of lactic acid bacteria was not affected by type of salt, whereas it was inhibited at 15% salt concentration after 9 days of fermentation. In the quantitative descriptive analysis of sensory properties, kimchi prepared with 10% salt showed significantly higher scores in term of overall acceptability (p<0.05). Meanwhile, there was no significant difference by type of salt. For texture characteristics, hardness of kimchi prepared with 10% salt was significantly higher than that with 20% salt. For color characteristics, L value (brightness) and b values (yellowness) of kimchi prepared with 10% salt increased during fermentation, whereas a value (redness) did not change by type and concentration of salt. The results of this study show that there were no considerable differences in quality characteristics of Baechu kimchi prepared with various types and concentrations of salt. However, Solar salt resulted in more favorable sensory properties and salinity of kimchi than any other types. Further, kimchi prepared with 10% salt showed significantly higher scores in terms of overall acceptability, growth of lactic acid bacteria, salinity, texture, and color characteristics.

• Korean Journal of Food Science and Technology
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• v.35 no.4
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• pp.743-747
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• 2003

Tests show that the growth of lactic bacteria in kimchi varies according to the type and concentration of salt used. Weissella confusa, the early stage bacteria in kimchi fermentation, increased sharply after 5 hr of induction with 3% light salt and refined salt. However, the induction period lengthened to 12 hr with 3% sea salt and bamboo salt. Lactobacillus delbrueckii ss lactis and L. pentosus which grow in the middle stage of fermentation, and L. hamsteri, which grows at the end stage of fermentation, were found after 12 hr of induction with 3% salt of all kinds. When 5% light salt was added to the culture medium, the induction period of bacteria other than W. confusa lengthens to 12 hr. The trend is similar for sea salt, bamboo salt, and refined salt, with a higher NaCl concentration resulting in less growth. W. confusa showed salt tolerance, but L. hamsteri was affected by the type and concentration of salt. With 5% sea salt, bamboo salt, and refined salt, the growth of bacteria was inhibited by up to 24 hr.

• Journal of Microbiology and Biotechnology
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• v.6 no.5
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• pp.352-357
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• 1996

The partition of proteins in the salt-rich phase of polyethylene glycol (pEG)/salt aqueous two-phase systems is limited by the salting-out effects of salt. The logarithm of the concentration of proteins partitioned in the salt-rich phase decreases linearly with increases in the concentration of salt in the salt-rich phase (salting-out). Therefore, the partition of a given protein in the salt-rich phase of aqueous two-phase systems can be estimated from the salting-out constant. The slope of the solubility line (salting-out con-stant) for a given protein is determined by the type of salt in the two-phase systems.

• Korean Journal of Food Science and Technology
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• v.34 no.5
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• pp.835-841
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• 2002

To reduce the salt content of Korean traditional kochujang, horseradish and mustard powder (1.2%) were added to kochujang ingredients with $4{\sim}6%$ of sodium chloride, and their physicochemical characteristics were monitored with those of the control (10% salt added) during fermentation at $25^{\circ}C$ for 120 days. The pH of kochujang gradually decreased and acidities increased at low-salt concentration. The salt lowered the acid production in proportion to the salt concentration. The amino-type nitrogen in kochujang increased during fermentation at higher proportion with lower salt concentration. Free amino acids showed the same trend as amino-type nitrogen, and their major amino acids were in order of aspartic acid, glutamic acid, and serine. Kochujang containing horseradish or mustard showed superior qualuty than the control, and 6% of salt was the acceptable level for low-salt kochujang preparation.

• 한국생물공학회:학술대회논문집
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• 2000.04a
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• pp.157-160
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• 2000

Solubilization of bovine serum albumin(BSA) is performed using a reverse micellar system consisting of sodium bis(2-ethylhexyl) sulfosuccinate(AOT). Of particular, effects of pH, salt concentration and its type on the solubilization are investigated by means of the phase-transfer method. One of significant findings in our study is that the protein is to a large extent aggregated in the interface between organic and aqueous phases at lower pH and small salt concentration. In this presentation, the optimal extraction process conditions for BSA, which is bulky, are proposed.

• The Korean Journal of Food And Nutrition
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• v.5 no.2
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• pp.163-169
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• 1992

The changes in the various chemical compositions and textural properties of salted vegetables during salting and fermentation were reviewed with 25 papers published from 1981 to 1991 The changes in the texture of vegetables were largely affected by the properties of pectic substances, and additional factors such as salt type, salt concentration, salting time, temperature, preheating treatment, enzyme, salt mixtures, salt-fermented fish and garlic contents, were concerned complexly.

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

• Journal of environmental and Sanitary engineering
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• v.20 no.4 s.58
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• pp.9-20
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• 2005

The purpose of the study was characteristics of secondary pollutants of $PM_{10}$ collected in pocheon between August 2002 and June 2003. The ambient concentrations of $PM_{10}$ mass, 9 water-soluble anions and cations, and 13 bulk composition trace elements were determined from filter samples collected by $PM_{10}$ high volume air sampler(UV-15H, Graseby-Anderson Co., USA). During this period average $PM_{10}$ mass concentration was $83.8{\mu}g/m^3(49.8{\mu}g/m^3\~111.6{\mu}g/m^3)$ in Pocheon. Mechanism for transformation of secondary pollutants by soluble ion components is divided into two categories; $NaNO_3$ type by the reaction of sea salt and $HNO_3$ in the atmosphere, and nitrate salt or phosphate salt type such as $(NH_4)_2SO_4,\;NH_4NaSO_4,\;and\;(NH_4)_2SO_4(2NH_4O_3)$.

• Fire Science and Engineering
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• v.34 no.1
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• pp.66-71
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• 2020

The process of discharging batteries using salt water, when used for the disposal of a lithium-ion (Li-ion) batteries, is likely to cause a fire. However, there is a dearth of studies in the literature on the risk of fire while discharging mobile phone batteries in salt water. In order to investigate the possibility of fire by elucidating the discharge characteristics and the generation of heat, we conducted experiments by varying the concentration of the salt water, number of overlapping batteries, and type of the mobile phone batteries used as experimental specimen. The discharging voltage and the temperature of the batteries were measured, and the fire risk was predicted by analyzing the data. The results of the experiment showed that the higher the salt water concentration, the greater the discharge value of the mobile phone battery and the higher the exothermic temperature. Moreover, the exothermic temperatures of the overlapping batteries were higher than that of the single battery submerged in salt water. The highest exothermic temperature points of the battery occurred at the positive and negative poles.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.10
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• pp.1525-1530
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• 2015

Doenjang made with various concentrations of salt solution such as 13, 14, 15, 16, 17, and 18% for making low-salt Doenjang. Physicochemical and sensory characteristics of Doenjang made with various concentrations of salt solution were analyzed. As a result, salt contents of Doenjang made with various concentrations of salt solution were 6.09~13.47%. Amino-type nitrogen showed a higher value when prepared with lower salt solution. The pH value increased with lower concentration of salt solution, whereas total acidity decreased with lower concentration of salt solution. The pH values and total acidity of Doenjang made with more than 16% salt solution were not statistically different. The reducing sugar content ranged from 1.39~6.30 mg/g, and higher salt content was associated with higher reducing sugar content. In the sensory descriptive analysis, Doenjang had the most salty taste at a salt concentration of 18%, whereas Doenjang at concentrations of 15%, 16%, and 17% did not show any statistical differences. In the consumer acceptance test, Doenjang made with 17% and 18% salt solution showed the highest score, followed by Doenjang made with 15% and 16% salt solution. In conclusion, the salty taste of Doenjang made with 16% salt solution might be used to make low-salt Doenjang. However, consumer acceptance of these Doenjangs was lower than that of Doenjang made with 17% and 18% salt solution.