• 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.

• Journal of Sensor Science and Technology
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• v.32 no.3
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• pp.154-158
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• 2023

This study aimed to improve the moisture resistance of salt cores by investigating the suitability of a two-dimensional kaolinite colloidal solution and a commercially available SiO₂ ink solution as coating agents. X-ray diffraction analysis (XRD) results showed that the intercalation of urea into kaolinite did not significantly change its layer structure. Scanning electron microscopy (SEM) images revealed that the dip-coating only affected the surface of the salt core, and the texture of the surface is differ depending on the coating solution. The humidity absorption test results showed that both coatings reduced the hygroscopicity of the salt core by more than 50%. However, in the water-solubility test, the kaolinite dissolved with the salt core, whereas the SiO₂-coated salt core left a residue. These results strongly suggest that with the coating of the exfoliated kaolinite solution, salt core will remain stable in humid environments.

• Journal of Korean society of Dental Hygiene
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• v.12 no.2
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• pp.335-343
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• 2012

Objectives : The aim of this investigation was to evaluate the remineralization effect of Bamboo salt and NaF+Bamboo salt solutions on bovine enamel formed incipient artificial enamel caries by microcomputed tomography (micro CT). Methods : Experimental solutions were distilled water(negative control), 2% sodium fluoride solution (2% NaF group), 3% bamboo salt solution (3% BS group) and the solution mixed 2% sodium fluoride solution and 3% bamboo salt solution (2% NaF+3% BS group). Specimens were prepared from extracted bovine teeth and divided into 4 groups of 10 specimens each by randomized blocks according to density. Then the specimens surface were divided equally into three parts to observe sound enamel area, incipient enamel carious area and remineralized enamel area. Only one-third of specimen surface was coated with nail varnish and these were exposed to a lactate carbopol buffer system for 72 hours. Then one-half of the demineralized enamel area was coated with nail varnish. The specimens were carried out under pH cycling model for 14 days as follows; samples were immersed in each experimental solution for 2 mins 3 times per day, demineralized for 4 hours and in mixed saliva for the remaining hours. After pH cycling, density was measured using micro CT. Results : All experimental groups showed remineralization effects except for negative control group(p<0.05). The differences of density after experimental solution treatment were statistically significant difference among 4 groups (p<0.01). The density difference values of groups were $0.04{\pm}0.01$ in negative control group, $0.19{\pm}0.01$ in 2% NaF group, $0.14{\pm}0.01$ in 3% BS group, and $0.21{\pm}0.01$ in 2% NaF+3% BS group. Conclusions : The bamboo salt solution showed remineralization effects on incipient artificial enamel caries and the solution mixed sodium fluoride solution and bamboo salt solution showed more remineralization effects than the bamboo salt solution. Thus, it is suggested that bamboo salt can be used as remineralization agent in incipient enamel caries lesion.

• Membrane and Water Treatment
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• v.4 no.3
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• pp.203-214
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• 2013

Laboratory tests were performed to determine the efficiency of dye solution desalination by electrodialysis. The study involved anionic dye and mineral salt recovery by obtaining two streams from a salt and dye mixture - dye-rich solution and salt solution. A standard anion-exchange and cation-exchange membranes or monovalent selective anion-exchange membranes were used in the ED stack. It was found that the separation efficiency was strongly dependent on the dye molecular weight. The best results for standard ion-exchange membranes were achieved for the desalination of Direct Black solution. Furthermore, the obtained results implied that the application of monovalent selective anion-exchange membranes improved the recovery of dye and salt solutions - the dye concentration in the diluate remained constant irrespective of the molecular weight of anionic dyes, whereas the salt recovery remained very high (99.5%).

• Journal of the Korean Home Economics Association
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• v.32 no.5
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• pp.143-152
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• 1994

To investigate the changes of taste perception by aging, sixty one healthy elderly people and sixty five young adults were participated in the study. Most preferred levels of salt sour and sweet taste were chosen in bean sprout soup radish salad and yaksing respectively. Threshold levels of each taste were also chosen in NaCl solution for salt taste in citric acid solution for sour taste and in sucrose solution for salt taste, in citric acid solution for sour taste and in sucrose solution for sweet taste. The results are as follow: 1.Most preferred salt concentration in bean sprout soup was significantly higher in the elderly than in the young adults(p$\leq$0.001). There was no difference in sour taste preference of radish salad in both age groups. Most preferred sweetness in yacksig was significantly higher in both elderly men and women(p$\leq$0.001) 2. Threshold levels of salt and sweet taste were significantly higher in the elderly (p$\leq$0.001) However there was no difference in threshold level of sour taste in both age groups.

• Journal of Ocean Engineering and Technology
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• v.2 no.2
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• pp.78-86
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• 1988

In order to investigate the corrosion pit occurrence and growth characteristic of M.E.F.(martensite encapsulated islands of ferrite) dual phase steel was made with a suitable heat treatment of raw material(SS41), a corrosion fatigue test was performed under rotary bending in the salt solution having a concentration from 0.01 wt percent to 3.5 wt percent. The fatigue strength of dual phase steel was remarkably decreased with an increase in concentration of salt solution; approximately from 63% to 80% in case of dual phase steel and from 40% to 71% in case of raw material. Corrosion pit occurred in the martensite phase and fatigue cracks from corrosion pits were selectively propagated in martensite phases. In the observation of corrosion pits at the origin of fatigue cracks, it had been found that corrosion pits were grown into hemispherical pits and a/c(the surface diameter, 2c and the depth, a of corrosion pit)was about 1.0-1.5regardless of the variation of salt solution concentration. The difference of corrosion pit depth growth rate was increased with an increase in concentration of salt solution according to an increase in stress level.

• The Transactions of the Korean Institute of Electrical Engineers
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• v.34 no.11
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• pp.436-439
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• 1985

An effect of the salt solution on the Water Tree Propagation was shown systematically from the actions of the salt concentration in deionized water. It may be able to suggest that the tree propagation is possibly to be connected with an intervention of the electrochemical or chemical actions of the salt solution on water tree propagation, which may likely depend on the growth level of the trees. We have pointed out that it is necessary to study the structure of water tree under the electrical stress.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.39 no.3
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• pp.283-291
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• 2006

This study examined the development of a low-salt fermented seafood product using an ascidian (Halocynthia roretzi), and the optimum processing conditions and quality characteristics of the low-salt fermented ascidian (LSA). The optimum processing conditions for the LSA were as follows. The ascidian was shelled and its muscle sliced into 5 mm widths. This was soaked in a 10% salt and 1% sodium erythorbate solution for 20 min. The solution was drained and then the muscle was soaked in 0.1% sodium bisulfite solution for 1 min. To this was added a 1:1 mixture of anchovy sauce and rice gruel, and it was fermented at $5^{\circ}C$ for 15 days. The moisture content and salinity of the LSA were 75.0-75.4% and 8.0-8.5%, respectively. During salt-fermentation at $5^{\circ}C$ for 20 days, the amino-N content of the LSA increased, and the texture softened gradually. The viable cell counts in early salt-fermentation were $4.2-4.5{\times}10^4CFU/g$, and this decreased gradually. The ratio of saturated fatty acids tended to increase in early salt-fermentation, while that of polyunsaturated fatty acids decreased slightly. Chemical experiments and sensory evaluation showed that the dipping treatment in 1% sodium erythorbate solution and 0.1% sodium bisulfite solution resulted in a good color and prevented browning of the salt-fermented ascidian meat. Moreover, adding anchovy sauce and rice gruel mixture improved the flavor of the LSA.

• Korean journal of food and cookery science
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• v.19 no.2
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• pp.210-215
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• 2003

When Kimchi is cooked, it is very import to find an appropriate level for the salt content of the cabbage to makes the best tasting Kimchi. Therefore, in this article, attempts were made to find the best salted cabbage condition using difference salt solution concentration, temperatures and fermentation periods. In the experiments with the difference of the salt solutions, 10 and 15%, the salted cabbages were packed in polyethylene bags, and incubated at 10, 15, 20 and 25$^{\circ}C$ for 0, 2, 4, 6, 8, 10, 12, 14, 16 and 20 hrs. As a result, the best tasting Kimchi, in terms of texture characteristic, were found with storage times of 10 and 6-8 hrs, with salt solution concentrations of 10 and 15%, respectively, both of these at 25$^{\circ}C$. The best conditions, in terms of the kimchi taste characteristics, where 6-10 hrs, with the salt solution concentrations of 10 & 15%. With storage conditions of 10 hrs and a salt solution concentraction of 10%, and 6-8 hrs and a salt solution concentration of 15%, both at 25$^{\circ}C$, the texture characteristics were fresh. clear and coot. Also, the points of the appropriate salt content differ with temperature. Therefore, the appropriate conditions for the salting time, storage temperature and salt solution concentrations will make the best tasting, most nutritious Kimchi, in the least time and most economically.

• Food Science of Animal Resources
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• v.32 no.3
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• pp.285-292
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• 2012

This study was conducted in order to evaluate the effects of brine pre-soaking at different concentrations and drying time on the quality characteristics of pork jerky. The physicochemical properties of pork jerky including final moisture content, water activity ($a_w$), shear force, microstructure, and thiobarbituric acid reactive substance (TBARS) values were investigated. The sensory attributes of pork jerky were evaluated and used as parameters for determining the optimum drying condition. The sliced pork samples were pre-soaked at salt concentrations ranging from 0 to 10% for 3 h and then dried at $70^{\circ}C$ for up to 10 h. The pre-soaked samples in the salt solution showed higher final moisture content than the control sample after drying for 10 h. The final moisture content of pork jerky increased with increasing salt concentrations. On the other hand, the water activity with regards to the pre-soaked samples in a 10% salt solution showed the lowest value for up to 8 h drying. The shear force values of pork jerky decreased with increasing salt concentration while the TBARS values of the samples increased with increasing salt concentrations. Sensory evaluation suggested that the color, flavor, juiciness, and tenderness of the pork jerky samples were improved by pre-soaking in a 2% salt solution and the highest likeability score of pork jerky among the samples were obtained by pre-soaking in a 2% salt solution prior to drying.