• Journal of the Korean Institute of Landscape Architecture
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• v.27 no.2
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• pp.41-50
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• 1999

The purpose of this study is to find out the changes in geomorphic characteristics of a small watershed when a golf course is constructed. The research site is a set of seven small watersheds including an 18-hole golf course that were randomly selected. The size, shape, and drainage network of watersheds were measured by using planimeter, watershed eccentricity, and stream order, respectively. In addition, a 25m$\times$25m mesh was used on topographic maps and grading plans in order to obtain the slope, elevation, and aspect of the watersheds. The major results of this research, while investigating of the changes in geomorphic characteristics of watersheds when a golf course is constructed, are as follows: 1. The size of watersheds is increased in accordance to the difference in elevation between the golf course site and the small watershed. 2. The watershed eccentricities are in general similar except for a few low-valued cases. 3. The changes in the average altitude and the gradient are more drastic with their bigger original values. 4. The aspects are changed more with decreasing elevation. 5. The stream order decreases in the case of a low watershed eccentricity. 6. The surface modification has a closer relationship to the slope rather than the size of effective use area. 7. With a steeper gradient and an excessively low gradient, the height of cutting/filling is increased.

• Journal of Biosystems Engineering
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• v.43 no.3
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• pp.161-172
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• 2018

Purpose: During tillage operations, the selection of a working machine (tool) depends on the soil conditions as well as the type of tillage operation to be performed. The goal of this research was to ascertain the effects of varying working machine parameters of a compact disc harrow on tillage operations under various soil moisture content (SMC) conditions. Methods: The working machine parameters were the disc spacing and machine speed. The tillage parameters under investigation were the soil inversion ratio (SIR), tillage cutting depth (TCD), and soil clod breakage ratio (SCB). To determine the SIR, the areas of the white regions before and after tillage were obtained. The ratio of the difference of the areas of the white regions before and after tillage to the area of the white regions before tillage was considered as the SIR. The SCB was obtained as the ratio of the weight of soil clods after sieving with a mesh size of <0.02 m to the total weight of the soil clods before sieving. The soil TCD was measured using a tape measure at random points after the tillage operation. The resulting data were statistically analyzed in a one-way analysis of variance. Results: The highest soil inversion was achieved when the machine speed was 0.2 m/s with the disc spaced at 0.2 m in the 16.5% SMC. At a 0.4-m/s machine speed and 0.3-m disc spacing the highest soil breakage was achieved in the 26.5% SMC. The highest TCD was achieved at a 0.2-m/s machine speed and 0.2-m disc spacing in the 16.5% SMC. Conclusions: It was concluded that varying the working machine parameters, such as the disc spacing and machine speed, could significantly affect the soil inversion and soil clod breakage; however, it had no significant impact on the TCD.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.6
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• pp.734-737
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• 2006

This study was carried out to establish the manufacturing process of barley leaf powder tea. The optimal manufacturing process among many trials was determined with sensory evaluation. Finally established process and operation conditions were as follows: pretreatment (cutting and washing), steaming ($100^{\circ}C$, 30 sec), primary drying and roasting ($130^{\circ}C$, 40 min), rolling (RT, 25 min), middle drying and roasting ($60^{\circ}C$, 30 min), final drying and roasting ($55^{\circ}C$, 25 min), drying ($60^{\circ}C$, 20 min), roasting ($85^{\circ}C$, 20 min), and powdering (120 mesh). The barley leaf powder tea produced by this process mainly consisted of dietary fiber (33.8%), amino acids (12.9%), minerals (4.7%) and ${\beta}-carotene$ (6.9 mg%).

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 2001.06a
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• pp.51-64
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• 2001

The qualities including taste of sweetpotato stored during the winter which can display in the spring market in Korea are affected by availability of storage for the roots. In order to make high storage availability of sweetpotato, the postharvest handlings should be done thoroughly from the moment of harvest until shipping them to the market. A lot of procedures that must be handled carefully for improving postharvest management are as follows; digging, trimming, gathering, putting in storage containers, carrying them from field to house, curing, storing, washing, drying, selecting marketable roots, packing and shipping to the market, etc.. Sweetpotatoes have a high moisture content, and a relatively thin and delicate skin, and are sensitive to chilling, so careless postharvest handling can lead to both quantitative and qualitative losses which may be extremely high in some circumstances. From now on research has concentrated on the improvement of postharvest conditions to increase yield and lower disease rates. Storage, which makes sweetpotatoes available through out the year, benefits both the producer and the consumer. Seven very important points must be needed in order to get the best quality marketable roots in the storing of sweetpotatos : $\circled1$The storage house must be clean and sanitary, $\circled2$The crop must be harvested before the first frost to avoid low-temperature injury, $\circled3$Particular care must be taken to avoid cutting, bruising, or other injuries of the sweetpotatoes during digging, picking up, grading, placing in containers, and moving to the storage house, $\circled4$Select sound, disease-free roots for storage $\circled5$Sweetpotatoes should be stored in properly stacked containers $\circled6$Cure immediately after harvest, preferably at 32∼33$^{\circ}C$ and 90 to 95 percent relative humidity for 4 to 7 days, After curing the temperature should be reduced to 13$^{\circ}C$ to 16$^{\circ}C$ by ventilating the storage with outside air. $\circled7$Store at 12$^{\circ}C$ to 14$^{\circ}C$ and a relative humidity of 80 to 85 percent. Storage houses should be located on suitable sites and should be tightly constructed and insulated so that temperature and humidity will be uniform. Sweetpotatoes are usually not washed and graded, and lately sometimes washed, graded, waxed, before being shipped to market. Consumer packaging of sweetpotatoes in paper boxes(10-15kg) or film bags is done mainly to aid marketing. The shelf life of washed roots in consumer packs in only 1 to 2 weeks. Weight loss of roots during marketing is much less in perforated film bags than in mesh and paper bags. Perforation of 0.8 to 1kg polyethylene bags with about six 6mm holes is essential ; to lower the internal relative humidity and avoid excessive sprouting, rooting, and dampness. Development and use of better postharvest handling with good storage facilities or marketing methods can minimize sweetpotate losses and has an effect of indirectly increasing productivity and farmer’s income.