• 식품과학과 산업
• /
• 제49권2호
• /
• pp.8-17
• /
• 2016

Sodium is a component of salt and naturally taken in the process of taking in table salt. For food processing, salt is very important. In general, salt adds flavor and taste including a salty taste and rheologically, it plays an important role in forming tissues. Also, it helps in improving preservability of food by controling growth of microorganisms. But excessive intake of salt has been blamed for outbreak of high blood pressure, heart disease, stroke, osteoporosis, kidney stone, stomach cancer and others. For this reason, there are active efforts to reduce sodium of processed foods all around the world. In Korea, a guideline for sodium reduction in 27 items and 44 kinds of foods including confectionery was suggested as part of the 'processed food sodium reduction guideline development project', which has been conducted since 2012.

• Nuclear Engineering and Technology
• /
• 제55권7호
• /
• pp.2373-2379
• /
• 2023

In sodium systems, leakage is one of the safety concerns; it can cause chemical reactions, which may result in fires. There are contact and non-contact types of leak detectors, and the conventional method of non-contact type detection is by gas sampling. Because of the complexity of this method, there has always been a need for a simple gas sensor, and the resistive-type nanostructure ZnO sensor is a promising option with various advantages. In this study, a ZnO sensor was fabricated, and the concept was tested as a leak detector using a dedicated experiment facility. The experiment results showed distinctive changes in resistance with the presence of sodium aerosol under various conditions. Replacing the conventional gas sampling with the ZnO sensors is expected to enable identification of the leakage location if used as a point-wise instrumentation and to greatly reduce the total cost, making the system simple, light, and effective. For further study, more tests will be performed to evaluate the sensitivity of key parameters under various conditions.

• Nutrition Research and Practice
• /
• 제10권6호
• /
• pp.635-640
• /
• 2016

BACKGROUND/OBJECTIVES: This study was conducted to evaluate the feasibility of a sodium reduction program at local restaurants through nutrition education and examination of the health of restaurant owners and cooks.SUBJECTS/METHODS: The study was a single-arm pilot intervention using a pre-post design in one business district with densely populated restaurants in Seoul, South Korea. The intervention focused on improving nutrition behaviors and psychosocial factors through education, health examination, and counseling of restaurant personnel. Forty-eight restaurant owners and cooks completed the baseline survey and participated in the intervention. Forty participants completed the post-intervention survey. RESULTS: The overweight and obesity prevalences were 25.6% and 39.5%, respectively, and 74.4% of participants had elevated blood pressure. After health examination, counseling, and nutrition education, several nutrition behaviors related to sodium intake showed improvement. In addition, those who consumed less salt in their baseline diet (measured with urine dipsticks) were more likely to agree that providing healthy foods to their customers is necessary. This study demonstrated the potential to reduce the sodium contents of restaurant foods by improving restaurant owners' and cooks' psychological factors and their own health behaviors. CONCLUSIONS: This small pilot study demonstrated that working with restaurant owners and cooks to improve their own health and sodium intake may have an effect on participation in restaurant-based sodium reduction initiatives. Future intervention studies with a larger sample size and comparison group can focus on improving the health and perceptions of restaurant personnel in order to increase the feasibility and efficacy of restaurant-based sodium reduction programs and policies.

• Journal of Animal Science and Technology
• /
• 제63권4호
• /
• pp.725-739
• /
• 2021

Many consumers are concerned about the high levels of salt intake owing to the accompanied risk of chronic diseases. Due to this dietary concern, the food industry has recommended the reduction of salt content in many products. However, the addition of salt to meat products improves their quality and sensory properties, including saltiness, color, juiciness, and texture. Because quality deteriorations could induce decreased sensory scores owing to salt reductions, the challenges involved in improving the quality of reduced-salt meat products have been addressed. During the development of low-salt meat products, it is important to reduce sodium content and address the problems that arise with this reduction. Modified salt, organic acids, amino acids, nucleotides, hydrocolloids, high-pressure, ultrasound, electric pulsed field, and irradiation have been suggested as strategies to replace or reduce sodium content, and sensory scores could be improved by these strategies. Therefore, when developing a low-salt meat product, several perspectives must be considered and the latest technologies that could resolve this problem should be adopted.

• 한국식품영양과학회지
• /
• 제28권1호
• /
• pp.274-276
• /
• 1999

Sardine oil was microencapsulated by spray drying method in wall systems containing corn syrup in combination with sodium casein or wheat protein. Analysis of microencapsulation yield of sardine oil was carried out by a modified soxhlet method which could reduce the extraction time of surface oil. Microencapsulation yield of sardine oil was ranged from 65.3 to 93.5 % depending on the sodium casein content.

• Preventive Nutrition and Food Science
• /
• 제17권3호
• /
• pp.210-216
• /
• 2012

The use of suitable sanitizers can increase the quality of fresh-cut produce and reduce the risk of foodborne illnesses. The objective of this study was to compare the washing effects of 100 mg/L sodium hypochlorite (SH) and 500 mg/L acidified sodium chlorite (ASC) on the prevention of enzymatic browning and the growth of microbial populations, including aerobic plate counts, E. coli, and coliforms, throughout storage at $4^{\circ}C$ and $10^{\circ}C$. Fresh-cut zucchini, cucumbers, green bell peppers, and root vegetables such as potatoes, sweet potatoes, carrots, and radishes were used. Compared to SH washing, ASC washing significantly (p<0.05) reduced microbial contamination on the fresh-cut produce and prevented browning of fresh-cut potatoes and sweet potatoes during storage. More effective inhibition of aerobic plate counts and coliforms growth was observed on fresh-cut produce treated with ASC during storage at $10^{\circ}C$. Polyphenol oxidase (PPO) activity of fresh-cut potatoes and sweet potatoes was more effectively inhibited after washing with ASC. The use of 500 mg/L ASC can provide effective antimicrobial and anti-browning treatments of fresh-cut produce, including processed root vegetables.

• 한국포장학회지
• /
• 제30권1호
• /
• pp.43-51
• /
• 2024

The addition of oxygen scavengers to food products helps to reduce oxygen exposure, thereby mitigating deterioration, including changes in taste, odor, and color, as well as inhibiting microbial growth. Despite the advantages of the existing non-metallic oxygen removal materials in terms of safety for the human body and suitability for use in microwave ovens, their utilization has been limited due to their slow reaction initiation speed. Therefore, in the current study, sodium metabisulfite was impregnated into various porous media, including halloysite nanoclay, activated carbon, montmorillonite, and silica gel. The oxygen scavenger, produced by impregnating silica gel with sodium metabisulfite, demonstrated a 425% improvement in the initial oxygen removal rate compared to pure sodium metabisulfite. Additionally, sachets containing an oxygen-removing composition with an enhanced oxygen removal rate effectively decreased the oxygen concentration to less than 0.5% on the third day of storage in apple packaging, without elevating carbon dioxide levels. Moreover, it proved effective in preventing the browning of the apple surface. Therefore, the SM/SG oxygen-removal composition can be effectively applied to active food packaging by controlling the oxygen concentration within the packaging.

• 대한지역사회영양학회지
• /
• 제17권5호
• /
• pp.637-651
• /
• 2012

The purpose of this study was to investigate salinity and sodium content in foods served at industry foodservice operations in selected workplaces in Daegu. The researcher collected 1,142 food items categorized into 22 menu item groups from lunch samples served at 100 industry foodservice operations and measured the salinity of the food items, and calculated sodium and salt contents from the salinity. In terms of salt content of one meal at each workplace, 46% of the meals were 3-<5 g, and only 3.0% of them were 1.7 g or less, which is one third of the daily target intake (5 g) presented by the Dietary Reference Intakes for Koreans. In terms of sodium content, 35.3% of the meals were 1,000-< 1,500 mg (most), and only 2.5% of them were 667 mg or less, which is, again, one third of the daily target intake. As to the salinity of each menu item group, side dishes such as sauces, kimchi, seasoned vegetables, hardboiled foods, and stir-fried foods were significantly higher, but the sodium content was not higher, because their quantity per serving was small. The salinity of foods with liquid such as stews, noodles, soups, and broths was relatively lower, but the sodium content was higher, because their quantity per serving was large. This indicates that an education program should be developed for foodservice workers who prepare food for the workplace regarding the development and promotion of various menus for reducing sodium content, in order to reduce sodium content in meals served by food service in the workplace.

• 멤브레인
• /
• 제30권5호
• /
• pp.342-349
• /
• 2020

본 연구에서는 자연수, 하폐수에 많이 포함되어 있는 파울링 유발 물질 중 하나인 alginic acid sodium salt를 축전식 탈염공정(capacity deionization, CDI)에서 파울링 감소를 위한 조건을 확립하고자 한다. 먼저 feed 물질로 NaCl을 사용하였다. 이는 파울링 발생에 대한 비교 물질로, 파울링이 발생하지 않음을 관찰하였다. Alginic acid sodium salt를 사용하여 파울링 발생 여부를 확인하였다. 농도는 7 mg/L, 흡착 1.2 V 5 min, 탈착 -2 V 1 min에서 효율이 50.07%으로 제일 효율적인 탈착 조건임을 알 수 있었다.

• 대한약리학회지
• /
• 제31권3호
• /
• pp.291-297
• /
• 1995

본 연구의 목적은 protein kinase C의 활성물질인 phorbol ester의 수축에 대한 cGMP 및 cAMP의 조절기전을 명확히 하기 위하여 흰쥐의 대동맥을 재료로 실험을 수행하였다. Sodium nitroprusside는 guanylyl cyclase를 활성화시켜 cGMP를, forskolin은 adenylyl cyclase를 활성화시켜서 cAMP를 증가시키는 것으로 보고되어 있으므로 위의 두 약물을 선택하였다. Phorbol ester는 시간경과와 함께 지속적인 수축을 발생하였으며 30분경 안정상태에 도달하였다. 동시에 20-kDa myosin light chain (MLC)의 인산화도 증가하였으며 30분경 최대치를 나타내었다. Sodium nitroprusside와 forskolin은 phorbol ester에 의한 수축을 농도의존적으로 억제하였으나 sodium nitroprusside가 forskolin보다 더욱 민감하게 억제하였다. Phorbol ester는 $^{45}Ca^{2+}$의 유입을 증가시켰고 sodium nitroprusside와 forskolin은 이 증가된 $^{45}Ca^{2+}$을 유의하게 억제하였다. Phorbol ester에 의하여 증가된 MLC의 인산화는 sodium nitroprusside 및 forskolin 각각의 최대농도로 억제되었다. 이상과 같은 결과로 볼때 아마도 cGMP와 cAMP는 phorbol ester에 의한 수축을 $^{45}Ca^{2+}$ 유입억제에 이은 MLC 인산화 억제에 의하여 이완작용을 나타내는 것으로 추측되며 cGMP가 cAMP보다 protein kinase C 매개의 수축조절에 더 중요하게 작용하리라 추측된다.