• Korean journal of food and cookery science
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• v.19 no.6
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• pp.729-736
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• 2003

This study was performed to improve the quality and extend the shelf life of Yukwa and Salyeotgangjung, traditional Korean cookies, by using fine hot salt instead of oil as the popping medium. Yukwa and Salyeotgangjung were popped with fine salt, and the size, sensory evaluation, color values and textural properties were then compared with those popped in oil. The results showed that the Yukwa base with salt was popped the most at 140C and the rice was popped at 240C. The Yukwa base in salts was smaller in size and larger in density than in oil but the popped rice in salts had a similar size and a smaller density than that popped in oil. In the sensory test, the Yukwa base and popped rice expanded in the salts were preferred to those popped in oil but there was little difference in only popped rice. In terms of color, there was a difference between those popped in salt and in oil. In terms of texture, only popped rice expanded in the salts was harder than in oil, and the Yukwa popped in oil was more cohesive than in the salts. In brittleness, there were no differences between in salt and in oil.

• Journal of Industrial and Engineering Chemistry
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• v.68
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• pp.99-108
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• 2018

An oil-tolerant and salt-resistant aqueous foam system was screened out as a possible lubricant to enable cold heavy oil transportation. The microstructures and viscoelasticity and effects of heavy oil, salt and temperature on the foam stability were investigated and new rheological and drainage models were established. The results indicate the foam with multilayered shells belongs to a special microcellular foam. The viscoelasticity could be neglected due to its low relaxation time. The drainage process can be divided into three stages. The foam with quality of 67.9% maintains great stability at high oil and salt concentrations and appropriate elevated temperature.

• Korean journal of food and cookery science
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• v.20 no.5
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• pp.462-467
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• 2004

This study was carried out to improve the qualities and extend the shelf life of Yukwa and Salyeotgangjung, traditional Korean cookies, using fine hot salt instead of oil as the popping medium. The Yukwa and Salyeotgangjung that had been popped using fine salt were stored at 25\ulcornerfor one or two months, and then compared their sensory evaluation, lipid contents and acid and peroxide values with those popped in oil. In the sensory test, the Yukwa base and popped rice expanded in the salts and stored for one month were preferred to those expanded in oil with regard to flavor and overall acceptability. With respect to the whiteness, off-flavor, and crispness, these properties those expanded in salt had stronger whiteness and crispness but a weaker off-flavor compared to those expanded in oil. The lipid contents of the Yukwa base and popped rice expanded in oil were 37.73 and 49.65%, respectively, which were significantly higher than in those expanded in salts (0.10 and 0.53%, respectively). The acid and peroxide values were larger in those expanded oil than in salts after 8 weeks storage. In view of the above results, the conclusion was reached that the Yukwa base and popped rice expanded in salts were less likely to provide a calorie intake and to become rancid over a long storage time.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.9
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• pp.1400-1406
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• 2014

This study investigated the quality characteristics of sea salt coated with coffee oil (SCO). Three-year-old salt was used after drying in an oven at $105^{\circ}C$ for 2 hours. Product A was composed of 100 g of sea salt and 8 g of coffee oil, product B was 100 g of sea salt and 16 g of coffee oil, and product C was 100 g of sea salt, 8 g of coffee oil, and 0.3 g of shell powder. The moisture content, ash content, color, peroxide value, acid value, and sensory evaluation of sea salt coated with coffee oil were determined monthly during 5 months of storage at room temperature. The contents of moisture and ash of SCO were 2~3% and 81~83%, respectively, but not significantly different during the storage period. Calcium content of product C was higher than that of product A or B. Coffee flavor in all SCO products was retained for 3 months. Hunter L, a, and b color values in SCO decreased with increasing storage period. However, redness and yellowness of product B were higher than those of other products. The peroxide and acid values of products A and C were lower than those of product B during storage period. Sensory evaluation during the storage period showed that quality of product A and C was maintained for 4 months, whereas product B was preserved for 3 months.

• Korean journal of food and cookery science
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• v.18 no.3
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• pp.275-279
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• 2002

This study was carried out to investigate the effects of soybean oil and salt on the mechanical texture and sensory characteristics of Dongbu-Mook (Cowpea Starch Gel). As the amount of the soybean oil was increased, the hardness and chewiness of the Mook were decreased. But there were no significant difference in the cohesiveness and springiness. While the Mook samples made with commercial Dongbu-Mook flour didn't show a significant difference, those made with lab-manufactured Dongbu-Mook flour without salt showed higher hardness, chewiness than the ones with salt. The Mook made of commercial Dongbu-Mook flour was found to be higher in the hardness and lower in the cohesiveness than the one made of lab-manufactured Dongbu-Mook flour. In sensory evaluation, as the amount of soybean oil was increased, all the samples showed higher yellowness and greasiness, and lower clarity, hardness and chewiness. For the samples with salt, the yellowness was high, and the hardness was low. The Mook samples made with lab-manufactured Dongbu-Mook flour had low chewiness. There was no significant difference in the clarity and greasiness. Overall, the Mook samples made with commercial Dongbu-Mook flour showed the best quality, when soybean oil was not added and salt was added. For the Mook made with lab-manufactured Dongbu-Mook flour, the sample with 2% oil and salt was the best.

• 한국지구물리탐사학회:학술대회논문집
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• 2007.06a
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• pp.113-117
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• 2007

Sub-salt imaging is an unsolved hot issue in subsurface imaging area. We tested several important properties in imaging sub-salt structures to provide a clue to this problem. Reverse time migration using velocity models obtained by waveform inversion produced better results than that of stacking velocity analysis. Sub-salt imaging results were highly dependent on the size and shape of a salt structure. The results were not clear when the velocity of a salt structure is significantly higher than that of adjacent layers.

• Journal of the Korean Society of Food Culture
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• v.32 no.2
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• pp.128-134
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• 2017

The purpose of this study was to investigate the quality characteristics of roasted peanuts and the antioxidative effect of peanut oil added with sesame oil. Saltiness of roasted peanut increased with increasing salt content. In terms of color value, L and b values decreased as increasing concentration increased, whereas a value increased with increasing salt content. Overall, sensory evaluations proved that roasted peanuts with 15% added salt was preferred over other samples. For peanut oil added with sesame oil, acid values increased during the storage period, whereas samples made with sesame oil had lower values than the control group. Peroxide values increased rapidly for 21 days and then decreased. The acid and peroxide values were lower in peanut oil added with 50% sesame oil compared to peanut oil added with 30%, 10%, and 70% sesame oil, as well as the control. The TBA values of peanut oil made with 50% and 30% sesame oil were lower than those of the control and 70% and 10% sesame oil. According to the Rancimat method, PS-50% (524 min) and PS-30% (453 min) demonstrated longer induction periods as compared to the control (280 min), PS-70% (445 min), and PS-10% (291 min) samples.

• Food Science and Biotechnology
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• v.17 no.1
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• pp.8-14
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• 2008

The influence of salt concentration on the stability of sodium caseinate (CAS)-stabilized emulsions (20 wt% corn oil, 3.2 wt% CAS, 5 mM imidazole/acetate buffer, pH 7) was examined. In the absence of salt, laser diffraction measurements and optical microscopy measurements indicated there were some large oil droplets ($d>10\;{\mu}m$) in the emulsions stabilized by 0.8 to 3.2 wt% of CAS. The droplet aggregation (mostly droplet coalescence) observed in the emulsions containing ${\leq}2.8\;wt%$ CAS tended to decrease as the CAS concentration increased, however, after which concentration (at 3.2 wt% CAS) depletion flocculation occurred. The addition of $CaCl_2$ (5-20 mM) into the emulsions stabilized by 3.2 wt% CAS prevented the depletion flocculation although there was a small fraction of relatively large individual droplets in the emulsions, which was attributed to electrostatic screening effect and bridging effect of calcium ion. This study has shown that calcium ion that has been reputed to promote droplet aggregation could improve emulsion stability against droplet aggregation in CAS-stabilized emulsions.

• Proceedings of the Korean Institute of Electrical and Electronic Material Engineers Conference
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• 2002.07a
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• pp.431-434
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• 2002

This paper reports on the evaluation of weathering resistance, tracking test and salt-fog of various kinds of cycloaliphatic epoxy systems. It was found that UV irradiation induced the loss of hydrophobic level due to the chain scission attack at the surface. It could be seen that samples containing an UV absorbent/antioxidant and a silicone oil additive knave a good performance in weathering ageing, whereas ATH filled ones have high resistance against tracking failure than others. Under salt-fog test, specimens mixed with silicone oil could suppress leakage current development. It was thought that silicone oil mixed into cycloaliphatic epoxy system could lead to lower the surface energy and to retain hydrophobic properties for a long time, which are desirable for outdoor performances.

• 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).