• Proceedings of the Korean Society for Agricultural Machinery Conference
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• 2000.07a
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• pp.170-177
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• 2000

• Proceedings of the Korean Society for Agricultural Machinery Conference
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• 2002.02a
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• pp.585-591
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• 2002

국내에서 개발된 연속식 현미조절기를 이용한 현미 가수처리 여부에 따른 도정수율의 변화를 알아보기 위해 경남 진주 농협 미곡종합처리장, 경기 여주의 미곡종합처리장 및 경기 용인의 농협 미곡종합처리장에서 검증실험을 실시하였다. 현미의 조절을 위한 가수처리 여부에 관한 실험 결과를 요약하면 다음과 같다. 1. 조질에 따른 현미 함수율의 측정값과 예측값의 차이는 진주, 여주의 경우는 각각 0.07%, 0.13%로 미소하게 나타났으며, 용인의 경우는 0.18%로 예측값이 낮게 나타났다. 2. 쇄미 발생량을 분석한 결과, 진주 농협의 경우 2.85 kg, 여주 농협의 경우 5.47 kg, 용인 농협의 경우 5.47 kg 감소되는 것으로 나타났다. 3. 도정수율 변화는 진주농협 1.21 %, 여주 0.87%, 용인 농협 1.00%의 상승을 보였다.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.57 no.3
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• pp.280-285
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• 2012

This study was conducted to establish proper milling condition and harvesting time for improving the milling recovery of head foxtail millet grain. Brown foxtail millet recovery and the percentage of head foxtail millet recovery were significantly different according to the number of hulling and milling time. Also, the interaction of these factors had influence on brown foxtail millet recovery and the percentage of head foxtail millet recovery. To improve the percentage of head foxtail millet recovery, it was effective to hull grain twice and mill for 1.30 minute. 1000-grain weight of brown foxtail millet, brown foxtail millet recovery, hardness of brown foxtail millet, milling recovery, and the percentage of milling recovery of head foxtail millet grain were significantly different according to harvesting day after heading. For improving the ratio of ripened grain and the percentage of recovery of head foxtail millet, it is recommended to harvest 45 days (accumulated temperature : $1,148^{\circ}C$) after heading (DAH) in early maturing Hwangkeumjo, 50 DAH (accumulated temperature : $1,150^{\circ}C$) in mid-late maturing Samdamae and Kyeongkwan1, and 55 DAH (accumulated temperature : $1,168^{\circ}C$) in late maturing Samdachal.

• Proceedings of the Korean Society for Agricultural Machinery Conference
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• 1999.07a
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• pp.191-198
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• 1999

식량의 증산을 위해서 신품종 개발과 재배기술 못지 않게 중요한 것은 수확 후 곡물의 손실을 줄이고, 고품질의 쌀을 생산하기 위한 건조, 저장, 도정, 포장 및 유통 등 수확후 처리 기술의 확립이라 할 수 있다. 고 등(1993)은 도정 공정중에 발생하는 손실은 대부분이 정백과정에서 발생하므로 정백수율, 완전미수율 및 정백 효율을 극대화시키기 위해서는 정미기의 특성을 고려하여 여러 가지 형태로 정백 시스템을 구성해야 한다고 하였다. 따라서 도정수율과 품위를 높일 수 있도록 정백시스템을 구성하는 것은 매우 중요하다 하겠다. (중략)

• Applied Biological Chemistry
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• v.26 no.1
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• pp.47-52
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• 1983

The size distribution and changes of volume and grain hardness of ‘Sedohadaka', waked barley of various polishing yields during hydration process at various temperatures were investigated, and were analyzed kinetically, Both major and minor diameter of barley grain decreased linearly during polishing, and the decreasing rate of major diameter was greater than that of minor diameter. The volume change of barley grain could be expressed as a power of hydration time, and a break point was found in case of non-polished barley. The changing rate of grain hardness followed the equation of a first-order reaction, and the reaction rate constant increased with decreasing polishing yields and at higher temperature in the range of $20{\sim}60^{\circ}C$. The activation energy of hardness change reaction of polished barley during hydration were ranged $5.1{\sim}7.8Kcal/mole$, and 13.3Kcal/mole of non-polished barley.

• Journal of the Korean Society of Food Science and Nutrition
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• v.16 no.2
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• pp.87-92
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• 1987

Crease cut pearled baller was studied in relation to product and quality, and processing electricity requirement with various pearling yields. 1. Increasing the pearling rate resulted in increasing broken grain of cut-Polished barley. 2. The range of length/width ratio in cut-polished baller were from 2.09 to 2.13 and those of pearled barley were 1.36, respectively. 3. Cut-polished barley required more electricity than pearled barley at the same polishing rate. As pearling rate increased at first polishing before cutting, total electricity requirement of cut-polished barley reduced significantly.

• Proceedings of the Korean Society of Crop Science Conference
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• 1977.05a
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• pp.8.2-8.2
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• 1977

• Proceedings of the Korean Society of Crop Science Conference
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• 1978.04a
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• pp.14.1-14.1
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• 1978

• Korean Journal of Food Science and Technology
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• v.15 no.2
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• pp.136-140
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• 1983

The hydration characteristics of barley kernels with various polishing yields were investigated at temperatures of $20-60^{\circ}C$ and their sorption kinetics were studied. The moisture gain in initial stage of hydration was directly proportional to square root of hydration time and there was a break point at the moisture gain of 0.45-0.55g $H_2O/g$ solid. The hydration rate was great in order of polishing yield of 50, 70, 95, 90 and 100%, and increased with increasing hydration temperature. The diffusivity of water into barley kernels followed Arrhenius equation, and the activation energies in hydration reaction of polished barley were ranged from 6.9 to 9.5 Kcal/mole and that of non-polished one was 11.6Kcal/mole.

• Korean Journal of Food Science and Technology
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• v.24 no.2
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• pp.180-182
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• 1992

Three hull-less barleys and three covered barleys grown in Korea were pearled to give 0% and 60% yield, respectively. Whole barleys and pearled barleys were analyzed for total, insoluble, soluble dietary fiber and ${\beta}-glucan$ contents. Whole hull-less barleys contained average 17.1% total dietary fiber, and whole covered barleys contained average 23.9% total dietary fiber. Pearled hull-less barleys contained 9,2% total dietary fiber and 4.8% solule dietary fiber. Pearled covered barleys contained 11.9% total dietary fiber and 6.0% soluble dietary fiber. Whole barleys contained $3.2{\sim}3.9%$ (${\beta}-glucan$, and pearled barleys contained $3.5{\sim}5.4%$ (${\beta}-glucan$. Soluble dietary fiber and (${\beta}-glucan$ contents of barley were not affected by cooking, while insoluble dietary fiber content was increased by cooking.