• Magazine of the Korean Society of Agricultural Engineers
• /
• v.11 no.1
• /
• pp.1598-1603
• /
• 1969

A field expeperiment has been conducted in order to explore possibilities of efficient and economical irrigation methods for the rice cultivation through which irrigation water may be saved and rice paddies may keep water for longer period of time, resulting in an increased yield of rice. Some of the major findings from the experimentation are summarized in the following. 1. There is slightly significant difference among experimental plots in the weight of rice straw. 2. The 9cm-lined plot proves to be the best in terms of the thickness. In this connection, however, it seems to by 3cm. 3. The wheat straw-lined plot is found superior in yield. However, this may be resulted in by the application of more fertilizer, and how long the plot could be durable may be problematic. Since every two or three years the straw-lining work has to be done, more labour may be required of the plot. 4. It would be inappropriate to expect any meaningful experimental results for the first year, since surface soil and deep soil are mixed up in the course of work. There is not observed any meaningful difference in the number of ears per stalk and in the number of grains per ear. However, in the lined plots, the number of tillers is slightly increased. 5. Irrigation has been applied by means of ordinary method after lining. When irrigation is applied at the interval of five to six days, irrigation water is saved by 44.9 per cent in the case of 9cm-lined plot, 39.7 per cent in the case of 6 cm-lined plot, and 36.3 percent in the case of 3 cm-lined plot. 6. An increased yields arenoted in the wheat straw-lined plot by 23.8 per cent, in the 9 cm-lined plot by 20.1 per cent, in the 3 cm-lined plot by 12 per cent. and in the case of vinyl-lined plot by 12.5 per cent. 7. The rate of maturity of grains is proved better, and the husking rate also found better(75%), that is, the quality of rice grains is improved.

• Food Science of Animal Resources
• /
• v.28 no.2
• /
• pp.122-129
• /
• 2008

The antioxidant and antimicrobial activities of pork patties supplemented with medicinal herb extract mix were investigated. The medicinal herb extract powder was mixed at a ratio of 48.5:48.5:3.0 for Morus alba L, Lonicera flos, and Coptis chinensis, respectively. The pork was prepared and supplemented with medicinal herb extract mix (0, 0.5, 1, or 2%) and the antioxidant and antimicrobial activities were tested during storage at $4^{\circ}C$. The pH value decreased during cold storage at $4^{\circ}C$ for allsamples, however the pH of samples supplemented with herb extract mix rapidly decreased by days 5 and 10 ($p{\leq}0.05$). The total phenol content in the pork patties with herb extract mix was higher than in the control patties. The ABTS+ radical scavenging activities increased with increasing concentrations of herb extract mix from 0.5% to 2%. In addition, pork patties supplemented with herb extract mix showed an approximately 1 decimal reduction in total aerobic counts. Therefore, the addition of herb extract mix into pork patties increased the antioxidant activity and slightly improved the antimicrobial activity of pork patties during cold storage. However, the levels of added medicinal herb extract mix should be considered prior to its use in order to maintain proper sensory acceptance.

• Korean Journal of Food Science and Technology
• /
• v.30 no.6
• /
• pp.1381-1387
• /
• 1998

Laminated films were prepared by casting corn-zein and fatty acid mixed solutions onto ${\kappa}-carrageenan$ films, and the effect of various fatty acids with different concentrations on the film properties such as water vapor permeabilities (WVP), tensile strength (TS) and elongation was investigated. WVP of the film decreased as concentration of fatty acids increased, and the lowest WVP value $(0.497\;ng\;m/m^2\;s\;Pa)$ was achieved with laminated films containing 30% lauric acid/corn-zein. The TS of laminated edible film seemed to decrease as the concentration of fatty acids increased, and TS of the laminated film was the highest (36.21 MPa) when the film contained 10% oleic acid. Weight loss of the minced mackerels packaged with corn-zein/carrageenan film which did not contain fatty acid was 11.7%, but weight losses of the samples packaged with oleic acid and lauric acid were 6.97% and 0.81%, respectively, after 30 days storage at $-20^{\circ}C$. The laminated films had an effect on preventing oxidation of the minced mackerels during storage because of high oxygen barrier property of the film. All of the minced mackerels packaged with the laminated films greatly reduced the peroxide value (POV) compared with unpackaged minced mackerels during storage. Also, thiobarbituric acid (TBA) values of the minced mackerels packaged with the laminated films were lower than that of unpackaged minced mackerels during storage.

• Magazine of the Korean Society of Agricultural Engineers
• /
• v.11 no.2
• /
• pp.1651-1660
• /
• 1969

The purpose of this study is to find out the reasonable amount of evapo-transpiration required for the paddy rice plant during the whole growing season. So. On the basis of the experimental data concerning the evapo-transpiration form 1966 to 1968, the author obtained the follow results. 1) The leaf area index in the densely planted plo is generally higher than that in the conventionally planted one during the first half of growing season So, the coefficient of transpiration in the former plot is somewaht higher than in the latter, and the coefficient of water surface evaporation under the plant cover has the inverse relation between both plots. 2) It is unreasonable that coefficient of evapo-transpiration is applied to the calculation of the evapo-transpiration requirements of each growing stage, because a degree of variation in meteorological factors and in the thickness of the plant growth is involved in it. 3) It is most reasonable that the rate of transpiration and of the water surface evapoation is applied to the calculation of the transpirated amount and evaporated one in each growing stage, because it shows almost constant value in spite of any meteorological conditions in so far as the variety of rice, planted density and control of applying fertilizer are sanme and the disease and blight are negligible. 4) The ratio of the amount of transpiration to the weight of the whole air dried yields has the tendency of decreasing as that of the yields increases having almost constant value despite the amount of pan evaporation; and the value is about 210 when the weight of root parts is included to that the yields. 5) Although the required amount of transpiration during the whole growing season can be calculated with the above ratio, Fig. 7 showing the relation between the amount of transpiration and the weight of the yields is more reasonable and will be convinient to find it. And the requirements of water surface evaporation during the same season can also be directly found witht theweight air dried straw refering to Fig. 8.

• Korean Journal of Food Science and Technology
• /
• v.45 no.1
• /
• pp.126-132
• /
• 2013

The purpose of this study is to examine the difference of Chinese consumer preference between chicken burgers cooked by Sous-vide adding Korean-styled seasoning and chicken burgers from local fast food restaurants. For Chinese women in their 20s who reside in Beijing, China, the most important attribute for eating-out was taste (M=6.5), health (M=6.0) and pleasure (M=5.6) in order and 68.60% of them replied that they were interested in Korean cuisine. More than 90% answered they like Korean food for its good taste, shape and color. As for burger preference, BB was significantly higher in terms of the overall and appearance preference. However, there was no significant difference between AB and SB. As for flavor and texture, it showed no significant differences among BB, AB, and SB products. For SB, total balance, soft texture of patty and balance of flavor characteristics were the reasons for their preference of the burger.