• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.6
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• pp.753-758
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• 2007

To assess the safety of solar salts of Jeollanamdo province where most of Korean solar salts are produced, 433 samples of solar salts in total were collected and analyzed for their contents of sodium chloride and heavy metals (lead, cadmium, arsenic and mercury). Sodium chloride contents ranged from 80 to 85% in 63% of solar salts analyzed. Lead was not detected in 77% of solar salt samples and showed a value of below the maximum permissible limit (2 ppm) in other samples. Cadmium was not detected in most samples (78%), and the other samples where cadmium was detected showed a value far below the maximum permissible limit (0.5 ppm) except for three ones. Arsenic was detected in only four samples, but their concentrations were far below the permissible limit (0.1 ppm). Mercury was not detected in all samples. There were some differences between producing areas in the levels of sodium chloride and lead of solar salts, but the contents of cadmium, arsenic and mercury did not show significant regional differences. These results clearly indicate that solar salts produced from Jeollanamdo province are safe in the aspects of lead, cadmium, arsenic and mercury contents.

• Food Science and Preservation
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• v.19 no.4
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• pp.554-559
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• 2012

To evaluate the effect of aging on solar salts produced in Korea, the chemical compositions of the solar salts, including their heavy metal contents, were analyzed after they were aged for one-year (OA) and for three years (TA). The average contents of the components were: sodium chloride; 81.4% (OA) and 90.9% (TA), chloride; 57.7% (OA) and 65.0% (TA), moisture content; 4.7% (TA) and 12.0% (OA), insoluble solids; 0.03% (OA) and 0.04% (TA), and $SO_4$ ions; and 0.57% (TA) and 0.85% (OA). No significant difference was found, however, in the heavy metal contents. Heavy metals such as As, Pb, and Hg were detected with values far below the maximum permissible limit, and Cd was not detected in the salts. The TA solar salts showed higher values of sodium chloride, chloride, and insoluble solids than the OA solar salts, but the TA solar salts had lower moisture and $SO_4$ values. These results clearly indicate that the levels of heavy metals in the OA and TA solar salts that are produced in Korea are safe.

• Journal of the Korean Society of Food Culture
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• v.26 no.6
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• pp.554-561
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• 2011

The nutritional value of kimchi is gaining global focus along with new possibilities and uses for the various salts used in making kimchi. The purpose of the study is to conduct research on the uses of various salts and investigate the consumer recognition of salt use in kimchi preparation. The findings are from 824 consumers over 19 years old from 15 locations who participated in this questionnaire via one-to-one interviews from September 23rd to October 14th, 2009. The results of the questionnaire show that when customers cooked, 71.9% used solar salt, 62.2% used flower salt (refined salt), 27.4% used Hanju salt (purified salt), 59.0% used processed salt (roasted salt), 47.4% used bamboo salt, 69.4% used Mat salt (table salt), and 18.2% used low sodium salt. The most preferred origin of salts was domestic. Most customers salted Chinese cabbage while preparing kimchi. Consumers showed low perceptions of different salts used in kimchi production, and did not exactly recognize the characteristics of various salts. The preferences for domestic and solar salts were very high, while the preference for sea salts was low. In conclusion, various types of salts could improve the quality of kimchi. This study hopes to help consumers produce better kimchi to match different needs. Therefore, attention should be paid to promoting the characteristics of various salts influencing the quality of kimchi.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.9
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• pp.1284-1288
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• 2009

Identification of various inorganic compound crystals contained in solar salts, which are produced from 12 areas of Jeonnam, was firstly made by the X-ray diffraction (XRD) technique. The analysis of the XRD spectra was carried out on the basis of Joint Committee on Powder Diffraction Standards (JCPDS) data and the results of Energy Dispersive X-ray Spectrometer (EDX) measurements. In particular, the analysis of the XRD spectra supported that each solar salt contains $Na_2S$ (Shinan Jeungdo and Sinui), $KMgCl_3$ (Shinan Bigeum), $Ca(ClO_3)_2$ (Shinan Docho), $CaAl_4O_7$ (Haenam Songji), $CaSiO_3$ and $CaCl_2$ (Goheung) as inorganic compound crystals, which have not been reported for the solar salts. Also, the XRD results indicated that the solar salts maintain a cubic NaCl crystal structure without any change of lattice parameters etc. However, it was shown in the Field Emission Scanning Electron Microscope (FE-SEM) images that an external form of the solar salts has a lamination layer shape of a cubic structure, which is different from a simple cubic form for the purified salts and the reagent NaCl.

• 한국태양에너지학회:학술대회논문집
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• 2011.04a
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• pp.86-91
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• 2011

Thermal design was conducted for a solar thermal storage system in a medium-temperature range between $200^{\circ}C$ and $400^{\circ}C$. The system was composed of heat pipes as heat carrier and molten salts as phase-change storage material. Each heat pipe penetrated through the storage system and had two heat-exchanging sections at both ends to interact with high-and low-temperature steams, while it exchanged heat with molten salts in the middle section. During a heat-storage mode, the heat pipes transferred heat from the hot steam at one side to the molten salts and it transferred heat from the molten salt to the cold steam at the other side during the heat-dissipating mode. A tube-bank type heat exchanger theory was applied to this design task to meet the required inlet and outlet temperatures of the steams depending on the operation modes. Several design variables were considered including the lengths of evaporator and condenser of a heat pipe, traverse and longitudinal pitches of the pipe, and the number of rows of the heat pipes for two different molten salt baths. An optimum design results were presented with discussion.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.9
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• pp.1301-1304
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• 2012

Mineral contents of various salts were determined by the ICP-OES method. Bamboo salt (baked 9 times) contained more potassium, calcium, magnesium, and manganese, compared to purified and solar salts. Bamboo salt had a pH of 11.04, higher than those of purified (6.29) and solar (9.13) salts. Contents of [$OH^-$] were measured by using the FT-IR spectra. Bamboo salt exhibited higher reduction potential and contained more OH groups than purified and solar salts. The reduction peak of bamboo salt was observed to be about three times broader than that of solar salt in terms of redox potential amperometry. At a salt concentration of 25%, bamboo salt showed higher radical scavenging activities (81.4%) than solar (5.0%) and purified (2.0%) salts, as evaluated by DPPH assay. Bamboo salt revealed alkaline property, more OH groups and antioxidative activity.

• Journal of Electrochemical Science and Technology
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• v.10 no.2
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• pp.214-222
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• 2019

Dye-sensitized solar cells (DSSCs) have been receiving growing attentions as a potential alternative to order photovoltaic devices due to their high efficiency and low manufacturing cost. DSSCs are composed of a photosensitizing dye adsorbed on a mesoporous film of nanocrystalline $TiO_2$ as a photoelectrode, an electrolyte containing triiodide/iodide redox couple, and a platinized counter electrode. To improve photovoltaic properties of DSSCs, new dicationic salts based on ionic liquids were synthesized. Quite comparable efficiencies were obtained from electrolytes with new dicationic iodide salts. The best cell performance of 7.96% was obtained with dicationic salt of PBDMIDI.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.1
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• pp.72-80
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• 2007

This study was carried out to investigate the effects of various salts on the physical and fermentative characteristics of doughs and on the quality of white pan breads produced using purified salt, Korean solar salt, Chinese solar salt, Mexican solar salt, washed and dehydrated salt, roasted salt, and bamboo salt. In farinogram patterns, dough prepared using the purified salt had the highest water absorption. Extensograms showed that the resistances and resistance/extensibility ratios of the doughs with the solar salts were higher than those with the purified salt. In amylograms, the dough with the bamboo salt had the highest viscosity value. A specific volume was the smallest in the bread with the Korean solar salt (4.11 mL/g), while the largest with the Mexican solar salt (4.85 mL/g). A baking loss rate of the bread prepared with the Korean solar salt (10.34%) was less compared to other samples (10.91 $\sim$ 11.65%). The crust of the bread added with the Korean solar salt showed higher L value and lower a value while its crumb showed the highest b value. A sensory evaluation indicated that significant differences in some characteristics of the breads were observed in the breads prepared with the Korean solar salt and Mexican solar salt. However, flavor, taste, and overall acceptability showed no significant differences among all breads prepared with different salts.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.19 no.2
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• pp.103-108
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• 2013

Packaging of solar salts produced in Korea and Japan were evaluated and compared each other in terms of packaging design such as package types, colors and graphics. The standing pouch type in plastic film was most popular for the Korean salts regardless of the package capacity. But the same type was common only for the lower package capacity of 300 g or less while the plastic film pouch was prevalent for the higher capacity for the Japanese salts. White and brown were dominant colors for the Korean solar salts reminding us of salt farms and the foreshore respectively and strengthening its color identity. White, blue and red were used for the dominant, assort and accent colors respectively for the Japanese salt packaging. Salt farmers and the foreshore are often represented as the main package graphics for the Korean solar salts while the wave symbolising the sea was found frequently for the Japanese ones. The word of 'Shinan' was involved the most in the brand names of the Korean salts and the sea was appeared very often in those of the Japanese ones.

• Korean journal of food and cookery science
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• v.28 no.4
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• pp.363-374
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• 2012

Quality characteristics of baechu (Kimchi cabbage) kimchi prepared using various kinds of domestic solar salts (KS5Y, KS2Y, KS1Y, KFS, and KSS) and imported solar salts (AS1Y and CS1Y) were compared with Korean processed salt (KRS) and Mexican rock salt (MR1Y) during 60 days of storage. Sodium contents of MR1Y, AS1Y, and domestic KRS with values of 363,653.40, 358,952.40, and 356,799.90 mg/dL, respectively, were significantly higher than that of KFS with a value of 280,249.80 mg/dL (p < 0.001). Thus, the kimchi using KFS was expected to have 22-23% lower sodium content compared to that of the other kimchis. KFS magnesium content was significantly highest at 4,464.10 mg/dL and calcium was significantly the highest in samples of KS1Y with a value of 711.31 mg/dL. Most of the pHs and acidities in the kimchi samples were in the optimum range due to the relatively low storage temperature of $2^{\circ}C$. The salt concentrations of all kimchis using domestic solar salt during storage was greatly reduced compared to those using the imported salts or KRS. Sensory saltiness of the KS1Y sample group was significantly the lowest value (6.08) at 0 days of storage (p < 0.001) and maintained relatively low saltiness during the entire storage period. The crispness of the KS2Y, KS1Y, and KSS sample groups were significantly higher (10.02, 9.77, and 9.49, respectively), compared to that of KRS (7.64) at 60 days of storage (p < 0.001). The KFS sample group had the higher acceptance values for pickled seafood aroma, sour aroma, saltiness, and overall acceptability compared to those in the other samples.