• Korean Journal of Food Science and Technology
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• v.42 no.2
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• pp.160-164
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• 2010

This study examined the safety of various salts (domestic purified salt, domestic solar salt, imported purified salt, imported solar salt) as well as the effects on the quality of kimchi fermented during 28 days at $4^{\circ}C$. All salts contained DEHP, but ferrocyanide ion and heavy metals (Cd, Pb, As, Hg) were not detected. Following fermentation, the pH of kimchi was decreased during storage, but total acidity and salinity values increased. There was no considerable differences between the various salts. As the fermentation period increased, the lactic acid bacterial counts increased remarkably. Regarding the sensory characteristics of kimchi during storage, the appearance of domestic purified salt was better than that of domestic solar salt following fermentation. Imported salts produced a strong salty taste initially, but domestic refined salt had the highest salty taste at 7 days. Therefore, there were no considerable differences between the various salts.

• Solar Energy
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• v.7 no.1
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• pp.61-74
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• 1987

This review evaluates the state of art in the field of high-temperature energy storage materials and systems. The physical and chemical properties, corrosion data and practical applications of the phase change materials, especially the inorganic salts applicable to storage temperature in the range of $100-850^{\circ}C$ have been summarized. Fluoride salts have excellent thermal storage properties, but these are less attractive in terms of cost and corrosion problem of container materials. The nitrate and nitrite have attractive properties in the temperature range up to $600^{\circ}C$, at which the rate of decomposition becomes unacceptable. Carbonates euteutic salts can be considered as the most promising energy storage material on the basis of their low cost and excellent material compatibility for corrosion in the temperature range up to $850^{\circ}C$.

• Food Science and Industry
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• v.49 no.2
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• pp.18-24
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• 2016

Sodium chloride (NaCl) is a very important as one of major food ingredients in food industries. Recently, as the potential risk of adult diseases such as hypertension by overingestion of sodium, health authorities of many countries are executing policies for the reduction of sodium to suppress the overingestion of sodium by intake of NaCl. As general ways, the replacement of NaCl with either alternative salts, such as solar salts and minerals, for examples calcium, magnesium, potassium, lactic acid, and so on, and the addition of flavor enhancers were used to reduce the contents of sodium in foods. Recently, controls of particle size of sodium chloride or release point are emerging as new salt-manufacturing technologies for the sodium reduction. Upon reducing NaCl in foods it is important to develop practically adaptable technologies on the basis of the consideration of the unique functions of NaCl in foods, in particular effects on rheological characters, function as a humectant, shorten shelf life time, and so on.

• Nutrition Research and Practice
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• v.7 no.4
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• pp.273-280
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• 2013

Bamboo salt, a Korean folk medicine, is prepared with solar salt (sea salt) and baked several times at high temperatures in a bamboo case. In this study, we compared the preventive effects of bamboo salt and purified and solar salts on hepatic damage induced by carbon tetrachloride in Sprague-Dawley rats. Compared with purified and solar salts, bamboo salts prevented hepatic damage in rats, as evidenced by significantly reduced serum levels of aspartate aminotransferase, alanine aminotransferase, and lactate dehydrogenase (P < 0.05). Bamboo salt (baked $9{\times}$) triggered the greatest reduction in these enzyme levels. In addition, it also reduced the levels of the proinflammatory cytokines interleukin (IL)-6, interferon (IFN)-${\gamma}$, and tumor necrosis factor (TNF)-${\alpha}$. Histopathological sections of liver tissue demonstrated the protective effect of bamboo salt, whereas sections from animals treated with the other salt groups showed a greater degree of necrosis. We also performed reverse transcription-polymerase chain reaction and western blot analyses of the inflammation-related genes iNOS, COX-2, TNF-${\alpha}$, and IL-$1{\beta}$ in rat liver tissues. Bamboo salt induced a significant decrease (~80%) in mRNA and protein expression levels of COX-2, iNOS, TNF-${\alpha}$, and IL-$1{\beta}$, compared with the other salts. Thus, we found that baked bamboo salt preparations could prevent $CCl_4$-induced hepatic damage in vivo.

• Microbiology and Biotechnology Letters
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• v.44 no.3
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• pp.303-310
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• 2016

In this study, doenjang samples were prepared with different types of salts (12%, w/w): purified salt (PS), 3-year aged solar salt (SS3), 1-year aged solar salt (SS1), and bamboo salt melted 3 times (BS). Whole-soybean mejus were fermented with starters consisting of 2 Bacillus strains, a yeast, and a fungus (starter doenjang), and control mejus were fermented with organisms present naturally in rice straw (non-starter doenjang). The whole-soybean mejus were dried, and then mixed with cooked soybeans and the respective salts. The doenjang samples were fermented for 13 weeks at 25℃. The protease (acid, neutral, and alkaline) activities, fibrinolytic activities, and antioxidant capacities of the samples were examined every week. BS doenjang showed the highest acid protease (6.46 ± 0.20 unit/g) and fibrinolytic activities (0.61 unit/ml). Among the starter doenjang samples, those made with SS and BS showed the highest total phenolic contents after 91 days of fermentation. For antioxidant activities, SS3 doenjang showed higher activities than the other doenjang samples, as evaluated by ABTS, DPPH, and FRAP assays. These results suggest that solar salt, especially aged for 3 years, is better than purified salt in terms of producing better functionalities of doenjang.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.7
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• pp.1115-1124
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• 2013

The present study was conducted to ensure the diversity of domestic solar salt by analyzing the composition and microbiological characteristics of solar salt (from Docho island: DS) and the flower of salt produced in different Korean salt flats (Sinui island: SF, Bigum island: BF, and Docho island: DF). The analyses showed that the moisture content of the three types of flower of salt and solar salt ranged from 10.54~13.82% and NaCl content ranged from 78.81~84.61%. The mineral content of those salts ranged from 3.57~5.51%. The content of insoluble matter in these salts was $0.01{\pm}0.00{\sim}0.05{\pm}0.00%$. The sand content of these salts was $0.01{\pm}0.01{\sim}0.03{\pm}0.01%$. By Hunter's color value analysis, the color of the flower of salt was brighter and whiter than solar salt. The salinity of the flower of salt was a little higher than solar salt as well. The magnesium and potassium ion content of DF was $9,886.72{\pm}104.78mg/kg$ and $2,975.23{\pm}79.73mg/kg$, respectively, which was lower than the content in SF, BF, and DS. The heavy metal content of all salts was acceptable under the Korean Food Sanitation Law. The flower of salt was confirmed to be sweeter and preferable to solar salt. More than 80% of the solar salt crystals were 2~3 mm in size, whereas crystals from the flower of salt were 0.5~2 mm in size. The bacterial diversity of DF and DS were investigated by culture and denaturing gradient gel electrophoresis (DGGE) methods. The number of cultured bacteria in flower of salt was approximately three times more than solar salt. By DGGE analysis, major microbes of DF were Maritimibacter sp., Cupriavidus sp., and unculturable bacteria, and those of DS were Cupriavidus sp., Dunalidella salina and unculturable bacteria. The results of DGGE analysis showed that major microorganisms in solar salts were composed of unidentified and unculturable bacteria and only a few microorganisms were culturable.

• Solar Energy
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• v.4 no.2
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• pp.13-28
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• 1984

Direct Absorption Receiver and Thermal Storage System is a complex problem. This paper describes only characteristic of fluid flow on the receiver. The fluid thicknesses of Molten Salts (Melting Point : $397^{\circ}C$) flowing on the receiver of modified protopype ($10m{\times}10m$) were calculated theorectically, changing the receiver slope from 60 degree to 85 degree (5 steps). The receiver temperatures were $430^{\circ}C$ at the top part and $950^{\circ}C$ at the low part. The flow thickness of the Molten Salts at the top part of the receiver are around 1.9mm in the case of maximum insolution ($50{\times}10^6$juoule/sec; 58.898kg/sec of flow rate) and 2.0mm at the low part. In the case of 3/10 of maximum insolation (flow rate = 17.669kg/sec) the flow thickness at the top part are around 0.9mm and 0.4mm at the low part, and in the case of 1/10 of maximum insolation (flow rate = 5.889 kg/see) the flow thickness at the top part are around 0.6mm and 0.3mm at the low part. From experimental measurements of a normal fresh water thickness flowing on the model plate ($12.7cm{\times}111.76cm$), around 0.8mm at the top part of the plate and around 0.7mm at the low part were obtained in the case of maximum insolation (flow rate = 0.12496 kg/see). In the case of 3/10 (flow rate = 0.03748 kg/see) and 1/10 (flow rate = 0.012496 kg/see) of maximum insolation, around 0.5mm and 0.4mm at the top part, and around 0.3mm and 0.2mm at the low part were obtained respectively. The reason why the thickness of the Molten Salts increase at the low part of the receiver only in case of maximum insolation is that decreasing rate of the viscosity of the Molten Salts is larger than decreasing rate of the density of the Molten Salts during temperature increase from the top to the low receiver plate and decrease of the fluid velocity in accordance with continuity principle. In all cases without the above maximum insolation, the thickness of the Molten Salts and the fresh water decreased at the low part of the plate because of gravity force effects rather than friction effects and of continuity principle. All simillar flow patterns were obtained through all cases of the insolation making an exception of only maximum insolation.

• 한국태양에너지학회:학술대회논문집
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• 2008.11a
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• pp.25-29
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• 2008

Economic assessment of solar thermal power generation systems was carried out by calculating the levelized electricity cost. Four different commercial (or near commercial) solar thermal power systems (parabolic trough system, power tower system with saturated steam, power tower system with molten salts, and dish-stilting system) were considered for assessment. The assessment also included sensitivity analysis covering the effects of system capacity, direct normal insolation, and the system efficiency.

• Solar Energy
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• v.8 no.1
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• pp.13-21
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• 1988

Heat transfer phenomena in a high-temperature heat storage unit were investigated using molten salts. Carbonate salt, an equimolar mixture of $Li_2CO_3$ and $K_2CO_3$, which melts at $505^{\circ}C$ with a latent heat of 82 cal/g, was selected as the most promising latent heat storage material based on its low cost and excellent thermophysical properties at moderately high temperatures. It was also found that nitrate salts were good candidates of sensible heat storage materials. For the carbonate salt to be utilized commercially, however, several means of enhancing thermal recovery must be explored by promoting heat conduction through the solid salt formed during the heat discharge period. These would be achieved by the additions of aluminum screens and wool, and stainless fins. Finally, experimental results of moving boundary of phase change were well compared with predictied values obtained from the approximate solution.

• The Korean Journal of Food And Nutrition
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• v.23 no.3
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• pp.291-298
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• 2010

We has been researched physicochemical, sensory and microbiological characteristics of salt-fermented shrimps after making them with different kinds of salts such as domestic or imported and purified or solar salt. Physicochemical characteristics of salt-fermented shrimps on color, salinity and pH which was made by 6 kinds of salt did not show any difference in the overall processing. However, in case of amino-N content, it showed the higher level of its contents at the process of Korean solar salt comparing to other. In case of microbiological, the total viable cells was detected most from the Australian solar salt during the initial stage of fermentation, but after 12-week of fermentation, the Chinese solar salt showed the largest number of total viable cells. Also, it found the Korean solar salt contained the lowest level of coliforms, while it found the highest level of coliforms contents in Chinese solar salt. However, there were no significant differences of microbiological characteristics from the salt-fermented shrimp made with 6 kinds of salt(p<0.05). As a result of sensory quality on salt-fermented shrimps, domestic salts was higher than imported. But there were no significant difference of sensory quality from the salt-fermented shrimps made with 6 different kinds of salt(p<0.05).