본 연구에서는 염 용액과 당 용액의 농도를 달리하여 적합한 소라 중간수분식품을 제조하기 위해 삼투 침지 후 열풍 건조 시 건조 특성 및 소라 중간수분식품의 품질을 분석하고자 하였다. 그 결과 다음과 같은 결과를 얻었다. 건조온도가 높을수록 건조속도가 빨랐지만, 가열로 인해 시료의 경도가 높아졌기 때문에 50℃에서 건조하는 방법이 중간수분식품의 제조에 가장 적합하였다. 또, 염침지와 당침지 공정으로 인해 소라의 건조 시 수분함량 및 수분활성도를 감소시켜 건조속도가 높아졌고, 전단가가 감소하였으며, 삼투작용을 통해 소라내부의 물질이동 즉 수분이동을 통해 수분의 확산을 유발하고, 건조 시 표면의 피막 생성을 억제시켜 시료가 내부까지 균일하게 건조되도록 하였으며 조직의 경화를 억제하였다. 소라의 건조시 지수함수식의 모델식을 통한 수분활성도와 수분함량의 관계에서 당과 염을 동시에 침지 시 동일한 수분활성도에 해당하는 수분함량이 증가하였다. 또 당침지와 염침지 공정을 통해 수분보유력의 증가와 더불어 근원섬유단백질이 붕괴하여 조직이 연화되었으며, 특유의 질긴 조직감을 개선함과 동시에 향미가 부여되어 관능적 기호도가 높게 나타났다. 결론적으로 염침지 공정 및 당침지 공정을 통해 우수한 품질을 지니는 소라 중간수분식품을 제조할 수 있었고, 단독으로 침지시 보다 병행하여 침지한 경우 더 나은 전체적인 결과를 가져왔다. 특히 5% 염 + 5% 당침지액을 이용하여 침지한 후 50℃에서 180분간 건조하여 소라 중간수분식품을 제조할 경우 품질이 우수한 중간수분식품을 제조 할 수 있었다.

부영양화를 일으키는 대표적인 영양물질인 질소와 인을 제거하기 위하여 많은 연구들이 진행되어오고 있다. 본 연구에서는 질소와 인을 제거하기 위하여 해수 및 해수염에 존재하는 마그네슘과 칼슘을 사용하여 스트루바이트와 수산화인회석을 만들어 침전을 시켰다. 실험의 목적은 해수와 해수염을 사용하여 pH와 농도의 변화에 따른 영양염의 제거율을 비교평가 하였다. 하수의 실험조건에서 해수를 사용한 결과 인의 제거율은 90 %, 질소의 제거율은 50 %로 나타났다. 또한 pH 9, 질소와 인의 농도 10 mM, Mg/PO43-, NH4+의 비율 2의 조건에서 해수염을 사용하여 실험한 결과 질소의 제거율은 90 %, 인의 제거율은 70 %로 나타났다. 상대적으로 인의 제거율이 높은 이유는 해수를 사용한 경우 질소와 인의 몰 농도의 차이에서 비롯되었으며, 해수염을 사용한 경우 해수에 포함된 칼슘이 인과 반응하여 수산화인회석으로 침전 제거되었다고 할 수 있다. 수중의 질소와 인을 제거를 위하여 해수와 해수염을 사용한 결과 높은 제거율을 나타내었다.

Excessive salt intake in body induces health risks resulting in high blood pressure or heart diseases. Therefore, the low salt concentration and salt-tasted food is needed by means of the modification of the manufacturing process. The purpose of this study is to study the effect of inhomogeneous salt localization in bread to enhance the saltiness of encapsulated salt. 0, 0.5, 1.0, 1.5, and 2.0% of liposome encapsulated salt (LS) was added into the baking of white pan bread. The final salt concentration was adjusted to 2.0% by addition of salt. After baking the bread, moisture content, loaf volume, fermentation rate, color, texture analysis, salt release rate, and sensory test were measured. From this study, moisture content had no significant difference in control and treatments (p>0.05), except for 2.0% LS. The lightness in all treatments was higher than the control’s (p<0.05), whereas there was no significant difference in hardness (p>0.05). From the sensory test, the bread added 2.0% LS showed the highest value from the salty taste. Moreover, it is related to the highest release rate of salt represented at 2.0% LS. In conclusion, the salty intensity of bread can be enhanced by the salt localization using the encapsulation of salt.

본 연구에서는 capacitive deionization(CDI) 공정에 사용되는 셀을 디자인하여 염 제거 성능비교 연구를 수행하였다. 디자인한 셀의 데드존을 알아보기 위하여 computational fluid dynamics(CFD)로 분석하였다. CFD분석은 15, 25, 35ml/min 의 유속에서 진행하였으며, 같은 유속에서의 CDI 결과와 비교하였다. hexagon flow channel 1(HFC1), hexagon flow channel 2(HFC2)의 경우 15ml/min의 유 속에서 88-124%효율을, 25ml/min 에서는 49-50%의 염 제거 효율을 나타내었다. 35ml/min의 유속에서는 HFC1과 HFC2를 foursquare flow channel (FFC)와 비교해보았을 때 차이가 없었다.

In this study, we investigated the effects of pre-soaking in salt and sugar solution prior to air drying at 50℃ on the characteristics of dried apples. Pre-soaking solutions included single solutions of salt 2% and sugar 2%; and combined solutions of salt 2%+sugar 2% and salt 2%+sugar 5%, respectively. The effects of pre-soaking condition and drying were evaluated in terms of moisture content (MC), water activity, color, antioxidant activity determined by DPPH radical scavenging activity, shear force, microbial contents, and sensory evaluation of apple slices. The control sample without pre-soaking showed the most rapid drying rate; in addition, the single solutions showed higher MC and water activity after drying time of 120 min, as compared to combined solutions. In all samples, MC and water activity showed high correlation coefficients of 0.91 to 0.97; whereas, shear force was negatively correlated with MC and water activity. The single solution of salt 2% showed decrease in change of color, including L, a, and b values, and the number of aerobic bacteria during drying. In addition, highest antioxidant activity and values of sensory preferences were observed in the dried apple pre-soaked in single solution of salt 2%.

Excessive salt intake in body induces health risks resulting high blood pressure or heart diseases. Therefore, the low salt concentration and sale tasted food is needed by means of the modification of manufacturing process. The purpose of this study was to study the effect of inhomogeneous salt localization in bread to enhance the saltiness encapsulated salt. The 0, 0.5, 1, 1.5, and 2.0% of liposome encapsulated salt (LS) was added into the baking of white pan bread. The final salt concentration was adjusted at 2% by addition of salt. After baking the bread, the moisture content, loaf volume, fermentation rate, color, texture analysis, salt release rate and sensory test were measured. From this study, moisture content has no significant difference between control and treatments (p>0.05), except for 2.0% LS. Lightness of all treatments was higher than control (p<0.05), whereas, there were no significant difference in hardness (p>0.05). From the sensory test, the bread added 2.0% LS was showed the highest value from the salty taste. Moreover, it is related to the highest release rate of salt was represented at 2.0% LS. In conclusion, the salty intensity of bread can be enhanced by the salt localization using encapsulation of salt.

A novel halophilic archaeon designated strain CBA1114T was isolated from solar salt in the Republic of Korea. Strain CBA1114T, which is a coccoid and stained Gram-negative, grew in the presence of 15-30% (w/v) NaCl (optimum, 20%) and at 20-50°C (optimum, 40°C) and pH 7.0-9.0 (optimum, pH 8.0). Strain CBA1114T required Mg2+ for growth. Strain CBA1114T had three 16S rRNA genes, rrnA, rrnB and rrnC; similarities between the sequences were 99.7 and 99.9%. The 16S rRNA gene sequence of strain CBA1114T showed a 91.7% similarity to that of Haloterrigena thermotolerans PR5T. In multilocus sequence analysis (MLSA), five housekeeping genes, atpB, EF-2, radA, rpoB’ and secY, were found to be closely related to those of the members of the genera Halorientalis (89.7% similarity of the atpB gene sequence), Halomicroarcula (91.9 %, EF-2), Haloterrigena (85.4 %, radA), Natronoarchaeum (89.2 %, rpoB’) and Natrinema (75.7 %, secY). A phylogenetic tree generated from the results of 16S rRNA gene and MLSA of the five housekeeping genes showed that strain CBA1114T was closely related to the species of the genus Halorientalis in the family Halobacteriaceae. The major polar lipids were identified as phosphatidylglycerol, phosphatidylglycerol phosphate methyl ester and unidentified lipids. According to the results of phylogenetic, phenotypic and chemotaxonomic analyses, we designate strain CBA1114T as Halostella salina gen. nov., sp. nov., which represents a novel species of a novel genus within the family Halobacteriaceae.

Differences in sugar and salt diffusion rates of cabbage depending on size and part were examined. Whole, 3x3 and 5×5 cube sliced cabbage examined indifferent pickling condition (salt 2, 4, 6, 8% and sugar 5, 10, 15, 20% brix). After 12hr storage, salt absorption depending on part was determined to be higher in leaf, followed by stem in all salt solution. Sugar distribution was also determined to be higher in leaf, followed by stem, showing same trend with salt diffusion. Salt diffusion was found to be highest in 3×3 sliced cabbage. Where as 5×5 sliced cabbage and then whole cabbage showed lower diffusion rate in all brix sugar solution. Size dependent sugar diffusion showed same tendency with size dependent salt diffusion. Also, increase in salt and sugar concentration led to increase in salt and sugar permeation rate.

본 연구는 겨울철 제설제 (CaCl2) 농도처리에 따른 맥문동(Liriope platyphylla)과 수호초(Pachysandra terminalis)의 내염성을 평가하고자 수행하였다. 국내에서 제설제로 가장 많이 사용하는 염화칼슘을 각각 0%(Control), 0.5%, 1.0%, 3.0%, 5.0%로 처리한 실험구에 2015년 11월에 맥문동과 수호초를 정식한 후, 이듬해 이른 봄인 2016년 3월에 내염성을 평가하기 위해 초장, 엽장, 엽폭, 엽형지수, 생체중, 건물중, 엽록소함량, 광합성률, 기공전도도, 증산율 등을 측정하였다. 초장, 엽장, 엽폭, 엽형지수, 생체중, 건물중, 엽록소함량, 광합성률, 기공전도도, 증산율 등은 제설제 처리농도가 높을수 록 감소되는 것은 두 식물이 동일하였으나, 맥문동이 수호초보다 좀 더 안정된 생육 및 생리적 특징을 보였다. 무엇보다, 맥문동은 3.0% 이상에서, 수호초는 1.0% 이상의 농도처리에서 생존이 불가능해 맥문동이 수호초보다 내염성이 높은 것으로 판단되었으며, 도시 내 제설제 피해지역에 활용이 가능할 것으로 기대된다.

Chrysanthemums (Dendranthema grandiflorum ‘Iwanohakusen’) were grown in a greenhouse with complete nutrient solution system to investigate the effect of silicon (Si) supplement on salt induced deleterious effects in chrysanthemum plants. The experiment was conducted in plastic pots supplemented with a mixture of upland soil : leaf mold : river sand (3:3:4, v:v:v). Si and salinity were treated in combination with two levels of NaCl (0 and 100 mM) and two sources of silicon (K2SiO3, KSi and silicate fertilizer, SiF) at the same concentration (1.8 mM Si) by weekly-drenching for 12 weeks. Chrysanthemum plants supplemented with Si increased in fresh and dry matter enhancing water content and salinity tolerance. The plants grown under salt stress produced less fresh and dry matter than control plant. However, Si supplement to plants under salt stress ameliorated negative effects of salt stress. In soil, EC and NaCl increased by salt stress were mitigated by Si supplement. Salt stress significantly decreased the contents of K and P in leaf, but Si supplement under salt stress significantly recovered the decreased contents with enormous desorption of K and P in soil. Added Si significantly increased content of available SiO2 with its adsorption by salt stress in soil, which was directly related to Si accumulation in leaf. However, Si uptake by roots was suppressed by salt stress irrespective of Si supplement. Si supplement did not ameliorated the negative effects of salt stress on chlorophyll content and membrane integrity in leaf of chrysanthemum plant although significantly increased Si content in leaf, but reversed pest (Liriomyza trifolii) resistance to above-control level.

식염 5%를 첨가한 저염 오징어 젓갈을 10℃에서 8주간 숙성시키면서 핵산관련물질의 변화를 분석하였다. 숙성발효에 따른 정미성분의 변화를 보면, 핵산관련물질 중 ATP 및 ADP는 소실되어 검출 되지 않았으며 초기에만 AMP가 존재하고 숙성중반까지 현저히 감소한 반면에 inosine 및 hypoxanthine은 숙성중반까지 증가하였다가 다시 감소하였으며 핵산관련물질의 대부분을 차지하였다. pH는 식염농도가 낮고 숙성온도가 높을수록 숙성후반까지 계속 유의성 높게 증가하여 숙성이 촉진되었 으며 적정산도는 숙성후반까지 감소하였다. 이상의 결과처럼 저염 오징어 젓갈의 적정 발효조건을 추정 해 보면 발효온도 10℃, 식염 10%, 발효기간 5주로 추정되어 활용가치가 높다고 사료된다.

Soil salinity is the most critical problem at reclaimed tidal saline soil in Korea. The objective of this study was carried out investigate the salt movement in upland soils at Gyehwa-do region in Saemangeum reclaimed land on the south Korea coasts. The experiment was conducted 5% sloped polt (3.0 m × 10.0 m) with 14 treatments and it were separated by low salinity division (LSD) and high salinity division (HSD) install. The cation content in ground water increased during time course, but in the case of land surface water the content was variable, and K+was lower than that of Na and Mg. At the LSD under rainproof condition, the salinity was directly proportional to soil water content, but at the HSD the tendency was no reversed. In condition of rainproof, the amount of soil salinity was higher at the HSD than at the LSD. Positive correlation was obtained between the soil water content and available phosphorous content at the rainfall division, but there was no significance at the surface soil of the rainproof division. Sodium adsorption ratio (SAR) and anion (Cl−, SO4 −) contents in soil were repressed in the order of vinyl-mulching > Rice straw-mulching > control plot. Our results indicate that soluble salt control is critical at reclaimed tidal saline soil and the results can provide some useful information for deciding management plans to reduce salt damage for stable crop production and diverse utilization or cultivation could be one of the management options to alleviate salt damages at reclaimed tidal saline soil in Korea.

This study was carried out to investigate the effect of liposome-coated salt (LCS) on the salty taste intensity of noodle. Dough, dried noodle, and boiled noodle with LCS were evaluated physico-chemically for water content, water binding capacity, solubility, swelling power, color, texture, cooking properties, and sensory test. There were no significant differences in water content, water binding capacity, lightness, yellowness, and texture of noodle between the noodles with liposome-coated salt and non-coated salt. For the sensory analysis, the panel did detect more salty taste at 1.0% and 2.0% of LCS compared to the control. From these results, this study demonstrates that liposome coated salt can enhance salty taste, maintaining the same salt concentration without the physical property changes of noodle.

In this study, the physicochemical and sensory characteristics of low-salt Myungran jeotkal (Alaskan pollock roe) were evaluated after fermentation at 4℃ and 20℃ with or without the addition of deep sea water, salt from deep sea water, and vegetable-origin lactic acid bacteria (Lactobacillus fermentum JS, LBF). When fermented at 20℃, the addition of LBF to Myungran jeotkal resulted in a slow increase in lactic acid content, followed by an abrupt increase after five days of fermentation. However, when fermented at 4℃, the lactic acid content did not change significantly. Further, when Myungran jeotkal fermented at 4℃, the pH decreased as lactic acid production increased. The salinity of Myungran jeotkal fermented at 4℃ and 20℃ was 7% and was not affected by fermentation period. When fermented at 20℃, volatile basic nitrogen and amino nitrogen contents increased with increasing duration of fermentation. Further, volatile acid content decreased, however, the content of amino nitrogen increased after 11 days of fermentation with LBF and no salt effects were observed. When fermented at 20℃ for 13 days, preference (sensory evaluation) was the highest in all experimental groups after 9 days of fermentation, and then decreased as the fermentation period increased. The free amino acid content was highest (1,648.8 mg/100 g) in Myungran jeotkal when sun-dried salt and LBF were added, 2.3 times higher than in the control.

The purpose of this study was to determine the optimal composite recipe of rice muffins with 3 concentrations of Spergularia marina L. Griseb, sugar and grape seed oil, using central composite design. In addition, the mixing condition of rice muffins was optimized by subjecting it to sensory evaluation and mechanical and physicochemical analysis using response surface methodology (RSM). In regard to its antioxidant effects, Spergularia marina L. Griseb had a total phenol and flavonoid contents and DPPH free radical scavenging activity of 17.03 mg/g, 5.13 mg/g and 17.21%, respectively. The results of mechanical and physicochemical analysis showed significant values for lightness, redness, yellowness, hardness, springiness, chewiness, gumminess, cohesiveness, height, volume, weight, specific volume, loss rate, pH, moisture, sweetness and saltiness (p<0.05), and the results of sensory evaluation showed significant values for color, flavor, taste, softness, appearance and overall quality (p<0.05). As results, optimal sensory ratio was found to be 6.69 g of Spergularia marina L. Griseb, 41.89 g of sugar and 30.48 g of grape seed oil.

산화물 사용후핵연료에 대한 전해환원의 금속전환체를 양극으로 한 전해정련공정에는 LiCl-KCl 공융염에 우라늄 원소뿐 아 니라 초우란 원소 및 희토류 원소들이 용해되므로 우라늄을 선택적으로 회수하기 위해서는 우라늄과 다른 원소들이 음극에 전착되는 거동에 대한 연구가 필요하다. LiCl-KCl 공융염 내 희토류 원소의 농도에 따른 음극에서의 전착거동을 고찰하기 위 해 U 및 Ce를 기준으로 한 U, Ce, Y 그리고 Nd 원소들의 분리계수에 대한 연구를 수행하였다. Ce 금속을 희생 양극으로 이용 하여 정전류 정련반응을 통해 용융염 상과 전착물 상의 U, Ce, Y 그리고 Nd 원소의 농도를 분석하여 이로부터 분리계수를 얻 었으며 UCl3 농도와 CeCl3/UCl3 농도비에 따른 분리계수로부터 우라늄을 선택적으로 회수할 수 있는 조건들을 고찰하였다.