• Korean Journal of Soil Science and Fertilizer
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• v.43 no.6
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• pp.804-811
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• 2010

The lower portion of sloping paddy fields normally contains excessive moisture and the higher water table caused by the inflow of ground water from the upper part of the field resulting in non-uniform water content distribution. Four drainage methods namely Open Ditch, Vinyl Barrier, Pipe Drainage and Tube Bundle for multiple land use were installed within 1-m position from the lower edge of the upper embankment of sloping alluvial paddy fields. Knowledge of the spatial variability of soil water properties is of primary importance for management of agricultural lands. This study was conducted to evaluate the effect of drainage in the soil on spatial variability of soil water content using the geostatistical analysis. The soil water content was collected by a TDR (Time Domain Reflectometry) sensor after the installation of subsurface drainage on regular square grid of 80 m at 20 m paddy field located at Oesan-ri, Buk-myeon, Changwon-si in alluvial slopping paddy fields ($35^{\circ}22^{\prime}$ N, $128^{\circ}35^{\prime}$). In order to obtain the most accurate field information, the sampling grid was divided 3 m by 3 m unit mesh by four drainage types. The results showed that spatial variance of soil water content by subsurface drainage was reduced, though yield of soybean showed the same trends. Value of "sill" of soil water content with semivariogram was 9.7 in Pipe Drainage, 86.2 in Open Ditch, and 66.8 in Vinyl Barrier and 15.7 in Tube Bundle.

• Food Science and Preservation
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• v.23 no.7
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• pp.953-959
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• 2016

The quality characteristics and processing of rice cake (Backsulgi) with rice flour containing Lactobacillus plantarum CGKW3 by spray-drying (LP-B) were investigated. The LP-B was applied at ratios of 10, 20, and 30 (w/w), and the moisture contents and pH were 33.39%~36.70% and 5.81~5.46, respectively. The L value of LP-B increased as the rice flour decreased, while the a and b value increased as the LP-B increased. The texture profiles showed that Backsulgi prepared with LP-B mixture had higher hardness, cohesiveness, springiness and chewiness than 100% rice flour. The pH of LP-B Backsulgi (LP-B20 and LP-B30) did not differ during 6 days at room temperature. The total bacteria in Backsulgi prepared LP-B20 and LP-B30 Backsulgi was $10^4CFU/g$ after 2 days of storage at room temperature. The shelf life of Backsulgi prepared with LP-B20 and LP-B30 were extended by about 2 days when compared with the control at room temperature. Sensory evaluation showed that Backsulgi without LP-B20 had higher scores in terms of appearance, color, flavor, taste, texture, hardness and overall acceptability than Backsulgi without 100% rice flour. In conclusion, the results demonstrate that LP-B20 may prove quite useful as a Backsulgi flour with desirable properties.

• Journal of the Korean Recycled Construction Resources Institute
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• v.9 no.4
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• pp.633-641
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• 2021

The study performed long-term performacne evaluation on the hot mix asphalt using the steel slag aggregates and Reclaimed Asphalt Pavement (RAP). The laboratory comparative evaluation was conducted between conventional Hot Mix Asphalt (HMA) which is entitled WC-2 and HMA containing steel slag and RAP which is entitled ES WC-2(R). Dynamic stability test, dynamic modulus test, and fatigue crack test were conducted during the comparative evaluation process. The dynamic stability test result showed that ES WC-2(R) was 140% higher than WC-2. It is noted that ES WC-2(R) showed no inflection point whereas WC-2 showed inflection point during the dynamic stability test which implies ES WC-2(R) has the higher moisture susceptability than WC-2. The dynamic modulus of ES WC-2(R) were 342.3%, 486.7%, and 350.0% higher than WC-2 at medium temperature of 21℃, low temperature of -10℃, and high temperature of 38℃ respectively. The test result showed that rutting resistance of ES WC-2(R) is higher than WC-2 at all temperature spectrum. The fatigue resistance of ES WC-2(R) were 31.7%, 325.3%, 899.9% higher at low stress level, medium stress level, and high stress level, respectively. The test result showed that ES WC-2(R) is higher than WC-2 at all stress levels. Based on the laboratory comparative evaluation, The in-situ scale Accelerated Pavement Test (APT) was conducted comparing WC-2 and WC-2(R). APT found that the rutting resistance of WC-2(R) was 45% higher than WC-2.

• 한국신재생에너지학회:학술대회논문집
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• 2010.06a
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• pp.246.1-246.1
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• 2010

본 연구는 바이오가스의 에너지효율성을 높이기 위한 연구로서 바이오가스 정제공정과 초저온액화공정을 통하여 액화바이오메탄을 생산하는 바이오가스 고질화기술개발 연구이다. 바이오가스 정제공정은 탈황, 제습, 흡착, 압축, $CO_2/CH_4$ 분리공정으로 구성하고, 초저온액화공정은 열교환기, $CO_2$ 제거설비, 질소냉매 공급공정으로 구성하여 혐기성소화조에서 발생하는 바이오가스($CH_4$ 농도: 60~65%, $H_2S$: 1,500~2,500ppm)를 $200Nm^3/hr$의 유량으로 인입시켜 액화바이오메탄을 생산하였다. 연구결과, 탈황공정에서는 가성소다 세정법을 이용하여 1,500~2,500ppm으로 인입되는 $H_2S$를 100ppm 이하로 제거한 후, 흡착법을 이용하여 $H_2S$를 완전히 제거하였다. 바이오가스에 포화된 수분은 냉각제습과 흡착제습공정을 통해 Dew point $-70{\sim}-90^{\circ}C$까지 제거하여 안정적으로 $CO_2/CH_4$ 분리공정에 인입시켰다. $CO_2/CH_4$ 분리공정은 흡착방식을 적용하여 $CH_4$ 순도가 95% 이상인 바이오메탄을 생산하였으며, 이때 메탄 회수율은 약 87%이였다. $CO_2$가 분리된 바이오메탄은 초저온액화공정을 이용하여 액화바이오메탄으로 전환시켰다. 이때 초저온액화공정은 Reverse Brayton cycle로 구성하였으며, 냉매로는 질소를 사용하였다. 액화바이오메탄의 생산은 바이오메탄을 등엔트로피과정인 단열팽창을 통하여 $-155{\sim}-159^{\circ}C$의 초저온으로 냉각되는 질소냉매와 열교환기에서 열교환시켜 이루어졌으며 그 생산량은 $3.46m^3$/day(1bar, $-161^{\circ}C$)이었다.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.37 no.1
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• pp.9-15
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• 1992

To establish the method of direct seeding cultivation in rice (Oryza sativa L.), direct surface seeding with treatments of N application rate, application of growth regulator(PP333), and seeding rate were conducted from May to Oct., 1989 at the experimental field of Sunchon National University. There were no significant differences among treatment means of N application rates, and seeding rates, which seemed to be due to severe occurrence of field lodging. Application of PP333 reduced culm length by 3-4m, but it did not affect the occurrence of lodging. The optimal seeding rate to maximize the number of spikelets per unit area was estimated to be 6kg seed /10a. To obtain stable yield in cultivation of direct surface seeded rice in submerged paddy field, it was necessary to reduce occurrence of field lodging through breeding of lodging resistance genotypes rather than cultural practices.

• Korean Journal of Food Science and Technology
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• v.29 no.2
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• pp.314-319
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• 1997

The objectives of this study were to examine the effect of storage time, temperature, pH, and NaCl concentration on hydroperoxide lyase and lipoxygenase activities, and to establish important informations to the production of typical cucumber flavor. Conditions affecting lipoxygenase and hydroperoxide lyase would be important for cucumber flavor production. Maximum activity was observed at pH 5.0 for hydroperoxide lyase and pH 5.5 for lipoxygenase. Both enzymes were relatively stable at $40\;to\;50^{\circ}C$ for 6days storage time. Maximum activity of both enzymes was observed with 0.2 M NaCl at pH 5.0. Activities were stimulated with concentrations of NaCl from 0.05 to 0.2 M. Hydroperoxide lyase and lipoxygenase activities were decreased at concentration of NaCl greater than 0.2 M.

• Korean Journal of Food Science and Technology
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• v.37 no.3
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• pp.418-424
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• 2005

The physicochemical properties of raw noodle flours (n = 11) commercially produced from Australian Standard White (ASW) (Group 1, n = 8) and blonds (Group 2, n = 3) of ASW and Australian hard, western white or hard red winter were investigated. Protein and ash contents were lower in Group 1. The tristimulus color values, mean particle size, flour swelling volume (FSV) and rheological parameters of farinograph and extensigraph were not different between two flour groups. Peak viscosity measured with Rapid Visco Analyzer was higher in Group 1. The protein content was positively correlated with mean particle size, dough stability and dough extensibility, and negatively correlated with FSV and peak viscosity. The FSV wag positively correlated with the peak viscosity. The rheological parameters of dough did not show any correlations with FSV and peak viscosity.

• Journal of Food Hygiene and Safety
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• v.15 no.3
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• pp.256-261
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• 2000

Effect of gamma irradiation on quality properties of half·cooked noodle was studied. The noodle were treated with lactic acid(0.1%, w/w), heat(10 min in boiling water) or their combination after cooking for 3 min, and irradiated at 0, 5 and 10 kGy. The noodle were stored at 25。C for 5 weeks and microbial population, Aw, pH, and texture profiles were examined. Fungi were completely eliminated by gamma-irradiation with 5 or 10 kGy does. Number of aerobic bacteria were also decreased by 2 and 4 log cycles with dose of 5 and 10 kGy, respectively. The D10 values of aerobic bacteria were 2.34∼2.95 kGy. Growth of the aerobic bacteria that survived even at 10 kGy of irradiation were significantly inhibited during storage. Acidification of half-cooked noodle was suppressed by gamma irradiation but A${_w}$ were not affected. Stickiness was decreased at the beginning of storage by gamma irradiation but was restored after 3 weeks. The results indicated that the gamma irradiation would be useful to improve quality and storage stability of half-cooked noodle.

• Current Research on Agriculture and Life Sciences
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• v.7
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• pp.175-184
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• 1989

Kinetics of ascorbic acid and browning that may use on the optimization of food dehydration were evaluated. Banana was chosen for this as the representative test material. We have described the destruction of ascorbic acid and browning as first and zero order reactions. The temperature dependence between two reactions were conducted with Arrhenius equation. Finally we have operated SPSS computer programs reapeatedly that we found very dose value of the parameter between result of ascorbic acid and browning. The attained Kinetic models were well prepared for the value of result experiments and the models may use on optimization for dehydration progress. Destruction rate of ascorbic acid and browning rate were low at initiation of progress, increased to show maximum at the low moisture on mid-progress and then decreased gradually. Freeze drying showed the most constant quality of product in this case.

• Food Science and Preservation
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• v.14 no.1
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• pp.30-34
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• 2007

This study investigated the effects of microcapsule wall materials and mixing ratios on the characteristics of microcapsules containing squid liver oil Emulsion stability was increased as Na-caseinate levels lose. Changes in mixing ratios of Na-caseinate and cyclodextrin caused micioencapsulation efficiencies to rise, fall, and then rise again. The particle size aid moisture contort of microencapsulated powders were not affected by the mixing ratios of wall materials. As the cyclodextrin content rose, water uptake was increased. The polyunsaturated fatty acid composition was shown to be higher then 50% in all powders, and the ratio of polyunsaturated fatty acid composition to saturated fatty acid composition was. 2.11 when the Na-caseinate and cyclodextrin mixing ratio was 4:6.