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논문검색

Influence of Heat Treatment on the Physicochemical Property and Mineral Composition of Various Processed Salts

원문정보

Sung-Hee Han, Seog-Won Lee, Chul Rhee

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초록

영어

The effects of heat treatment on the physicochemical properties and mineral composition of sun-dried salt were investigated. The salts parched at high temperature were appeared the higher alkalinity and the lower oxidation-reduction potential (ORP) than the samples without heat treatment. The commercial salts (bamboo salt and yellow loess salt) and the sun-dried salt parched at high temperature had relatively higher sodium ion content (418-450 ppm) compared to that (418.0 ppm) of refined salt. The increase of calcium ion occurred in the salts parched at high temperature compared to the sundried salt without heat treatment, but the magnesium ion was vice versa. The commercial salt, yellow loess salt had highest turbidity (0.973) whereas sun-dried salt showed lowest level (0.097) among the tested samples. Turbidity of heat treatment
samples decreased as solubility increased. The maximum concentration of dialyzed salt was reached after 4 hr regardless of various processed salts, but those had no difference significantly among the tested samples. The X-ray diffraction patterns of the parched sun-dried salts showed different peak intensity with common salts, and they were similar to the patterns of oxide
salts, especially MgO. The maximum value (2.56%) of MgO appeared in the sun-dried salt parched at 1,400oC.

목차

Abstract
 Introduction
 Materials and Methods
  Materials and heat treatment of sun-dried salt
  Measurement of NaCl, moisture, water activity, pH,and oxidation-reduction potential (ORP)
  Analysis of mineral composition of various salts
  Solubility and turbidity
  X-ray diffraction
  Determination of MgO
  Statistical analysis
 Results and Discussion
  Quality characteristics of various processed salts
  Mineral composition of various salts
  Solubility and turbidity
  Influence of heat treatment on dialysate salt concentration
  XRD patterns of the various processed salts and oxidesalts
  MgO contained in various processed salts
 References

저자정보

  • Sung-Hee Han Institute of Life Science and Natural Resources, Korea University
  • Seog-Won Lee Department of Food and Nutrition, Yuhan College
  • Chul Rhee Division of Food Bioscience and Technology, College of Life Sciences and Biotechnology, Korea University

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