• Journal of Bio-Environment Control
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• v.3 no.1
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• pp.42-51
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• 1994

Visual features of a mushromm(Lentinus Edodes L.) are critical in sorting and grading as most agricultural products are. Because of its complex and various visual features, grading and sorting of mushrooms have been done manually by the human expert. Though actions involved in human grading look simple, it decision making underneath the simple action comes from the result of the complex neural processing of visual image. Recently, an artificial neural network has drawn a great attention because of its functional capability as a partial substitute of the human brain. Since most agricultural products are not uniquely defined in its physical properties and do not have a well defined job structure, the neuro -net based computer visual information processing is the promising approach toward the automation in the agricultural field. In this paper, first, the neuro - net based classification of simple geometric primitives were done and the generalization property of the network was tested for degraded primitives. And then the neuro-net based grading system was developed for a mushroom. A computer vision system was utilized for extracting and quantifying the qualitative visual features of sampled mushrooms. The extracted visual features of sampled mushrooms and their corresponding grades were used as input/output pairs for training the neural network. The grading performance of the trained network for the mushrooms graded previously by the expert were also presented.

• Journal of Biosystems Engineering
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• v.22 no.3
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• pp.371-378
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• 1997

과학기술의 패러다임은 생명체가 진화하듯 변신한다. 지난 시간을 돌이켜보아 오늘의 모습과 비교해 보면 변화의 폭을 실감할 수 있다. Samuel C. Prescott 박사(Singh, 1997)에 의해 표현된 식품공학(food engineering)이란 용어가 소개된 시기는 1939년경이었다. 초기 식품공학은 농공학에서 농산물의 수확후 작업과 관련하여 식품제조와 식품가공장치에 관한 내용이 주로 다루어졌으며, 이 시기의 특징을 보여주는 대표적인 저서의 예가 Milton E. Parker가 1952년에 저술한 "Elements of Food Engineering"이다. 1950년대와 1960년대에는 화공학의 단위 조작이 도입되어 현재까지 식품공학의 주요 기법으로사용되고 있는바, 건조, 살균, 냉동, 압출 둥의 공정에서 현저한 성과를 보였다(Karel, 1997).(중략)

• Proceedings of the Korean Society for Bio-Environment Control Conference
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• 1994.05a
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• pp.98-101
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• 1994

표고는 다른 농산물에 비하여 품질등급을 결정하는 외관 특징들이 갓의 전후면에 걸쳐 복잡하게 분포하고 있어 자동 선별장치를 구현하기 위해서는 갓의 전후면 인식과 아울러 외관특징을 검출해야 한다. 특히 건조 표고의 경우 갓 바깥으로 튀어나온 꼭지부의 존재 여부 및 상태가 갓의 크기, 모양 및 후면 내피의 말린 정도를 검색하는 데 큰 영향을 미친다. (중략)

• Proceedings of the Korean Society of Crop Science Conference
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• 2020.06a
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• pp.49-49
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• 2020

• Journal of Biosystems Engineering
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• v.31 no.5 s.118
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• pp.416-422
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• 2006

Drying characteristics of green onion and onion during fluidized and fixed bed drying were investigated and compared. Sliced peen onion and onion were dried at drying air temperature of 45, 55, and $65^{\circ}C$. Drying air velocity during fluidized bed drying was adjusted with drying time at each drying temperature. Drying time to reach a given final moisture content was shorten in fluidized bed drying than in fixed bed drying - for drying temperature of 45, 55, and $65^{\circ}C$, the differences were 60, 60, and 50 min for green onion and 360, 180, and 60 min for onion. Drying constant (K) was greatly affected by drying method and drying temperature. Terminal velocity under fluidized bed drying was decreased exponentially for green onion and linearly (or onion with increase of drying temperature. Also, terminal velocity had linear relationship with moisture content for both green onion and onion.

• Food Science and Preservation
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• v.19 no.5
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• pp.703-711
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• 2012

This study was conducted to investigate the quality and organoleptic properties of dehydrated onions with steaming and heating. Sliced onions were treated as follows: steaming time ($X_1$, 5~25 min); drying temperature ($X_2$, $55{\sim}70^{\circ}C$) and drying time ($X_3$, 4~20 hr). All the variables were modelled and analyzed using a central composite design and response surface methodology (RSM). The coefficients ($R^2$) of the water content and water activity model induced from RSM were 0.9514 (p<0.01) and 0.9455 (p<0.01), respectively. The water content and water activity were affected by the drying temperature and time. The $R^2$ on the models of Hunter's L, a, b values were 0.9419 (p<0.05), 0.8818 (p<0.01) and 0.9360 (p<0.01), respectively. Hunter's L, a, b values were affected by the drying temperature and time, but Hunter's b value was not affected by the steaming time. In addition, the $R^2$ on the models of overall palatability was 0.8867 (p<0.05). The maximum palatability response was 5.92 when the steaming time was 13.14 min, the drying temperature was $63.11^{\circ}C$ and the drying time was 14.49 hr.

• Journal of Food Hygiene and Safety
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• v.36 no.1
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• pp.60-67
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• 2021

In this study we investigated pesticide residues on herbs and spices disrtibuted in the Incheon Metropolitan area. A total of 112 samples were purchased from off-line and on-line markets from January to October 2020. In accordance with the implementation of the Positive List System (PLS), the proper usage of pesticides is now being enforced. It is assumed that unregistered pesticides are being used on herbs and spices due to the low number of registered pesticides in the agricultural industry. Pesticide residue levels were not detected in 99 samples but 11 kinds of pesticides in 6 samples (13 times) exceeded the MRLs. The pesticides that were used in accordance with the PLS were Diazinon, Diethofencarb and Pyridalyl. However, unregistered pesticides were on the herbs and spices. Therefore, it is necessary to educate producers of herbs and spices on the appropriate use of pesticides. It is also necessary to establish MRLs on herbs and spices.

• Korean Journal of Food Science and Technology
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• v.44 no.6
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• pp.704-710
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• 2012

This study was designed to investigate the effect of pulsed electric fields on the drying of ginseng and extraction of dried ginseng to reduce energy-consumption. Fresh ginseng was treated in a PEF system of 1 and 2 kV/cm electric field strength, 25 and 200 Hz of frequency, $30{\mu}s$ of pulse width and pulse number of 175. The samples were subsequently dried for 26 h at $55{\pm}1^{\circ}C$, and the characteristic of hot-water extraction on dried ginseng was investigated. The ginseng pretreated with an intensity of 2 kV/cm (200 Hz, n=175) resulted in a reduction of approximately 38% for drying time. The influence of PEF treatment on the water extraction of dried ginseng at $95{\pm}1^{\circ}C$ was also investigated. The application of an electric field intensity of 2 kV/cm (25 and 200 Hz, n=175) increased soluble solid content, significantly reducing sugar content and free sugar content of the extract compared to non-PEF-treated samples.

• Food Science and Preservation
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• v.24 no.1
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• pp.74-83
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• 2017

This study was conducted to obtain the optimal conditions of hot air drying for Cudrania tricuspidata by response surface methodology (RSM). The independent variables were blanching time (60, 120, 240 sec), drying temperature (40, 60, $80^{\circ}C$) and drying time (12, 24, 36 h). The dependant variables were total polyphenol content (TPC), total flavonoid content (TFC), DPPH radical scavenging activity (DPPH), and color difference (${\Delta}E$). Viable cell colony was counted according to changes of blanching time. It was confirmed that microorganisms gradually decreased with increasing blanching time. From RSM results, the predicted values of TPC, TFC, DPPH, and ${\Delta}E$ were 8.62 mg GAE/g, 56.65 mg RE/g, 40.26% and 11.69, respectively. Experimental values within the optimal range (240 sec, blanching time; $60^{\circ}C$, drying temperature; 24 h, drying time) were 10.06 mg GAE/g, 49 mg RE/g, 44.99% and 10.53, respectively. The predicted values were similar to the experimental values. Comparing drying tendency according to changes of blanching time, moisture reduction was bigger in the blanched sample than that in control at $40^{\circ}C$. However, the differences between blanched and control decreased with increase of drying temperature. Viable cell gradually decreased as increasing blanching time.

• Applied Biological Chemistry
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• v.26 no.2
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• pp.75-81
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• 1983

The performance of the flat-plate solar collector with rock-pile thermal storage medium and the drying characteristics of rough rice and red pepper by use of natural air and of supplementary heated air by the solar drier were studied. The thermal efficiency of the flat-plate solar collector was average 25.4 percent and the overall heattransfer coefficient of the collector was approximately $38.13kJ/hr.m^2^{\circ}C$. The flat-plate collector was able to supply the supplementary heated air which was about $7^{\circ}C$ higher than the ambient air temperature during the daytime and about $3^{\circ}C$ higher than during the night. For rough rice drying of grain moisture content front 24.5 to 14.5%, it took 18 days in the natural air system, 12 days in the tubular solar collector and 10 days in the flat-plate solar collector. For red pepper drying from it's moisture from 81.0 to 15.0%, 68 hrs required under conventional sun drying system, but 38 hrs in tubular solar collector and 36 hrs in the flateplate solar collector. The changes of capsanthin and capsaicine content were investigated at various drying system, and little difference was found among the drying system.