• International journal of advanced smart convergence
• /
• v.6 no.3
• /
• pp.38-44
• /
• 2017

Currently, wired gables have been installed or portable storage devices have been installed for data acquisition of flying drone. In this paper, we propose a technology to transmit data wirelessly by sensing information such as battery discharge value, acceleration, and temperature by attaching RF sensor to a drone. The purpose of this paper is to design and develop the monitoring technology of agriculture drone battery usage in real time using RF sensor. In this paper, we propose a monitoring system that can check real time data of battery changed value, temperature, and acceleration during pesticide control activity of agricultural drone.

• Food Science and Preservation
• /
• v.31 no.4
• /
• pp.507-517
• /
• 2024

This research aimed to investigate the changes in physicochemical properties and sensory qualities of cooked glutinous rice (RD6) by using the electric rice cooker method with different soaking conditions compared to cooking glutinous rice by steaming in a conventional steamer (control). Glutinous rice grain was soaked at different soaking conditions of temperatures at 25 and 45℃ and soaking time for 30, 60, and 90 min, and then were cooked by the electric rice cooker. The results indicated that the degree of starch gelatinization was increasingly correlated with the moisture content and water activity of the cooked waxy rice. Moreover, with the increase in the degree of gelatinization, the hardness value exhibited a decreasing trend, and the adhesiveness value increased. The L^* (lightness), a^* (redness), and whiteness index of cooked glutinous rice increased when the temperature and time of soaking increased, while the color intensity decreased. The overall acceptability scores indicated that the lower soaking time obtained a higher score for cooked glutinous rice. Compared with the control sample, the soaking conditions for the temperature and time of 25℃/30 min or 45℃/30 min are viewed as a suitable ratio of a good quality product for cooked glutinous rice by using the electric rice cooker method, in which rice cooking provided the high score of overall acceptability on consumer preference.

• Asian-Australasian Journal of Animal Sciences
• /
• v.12 no.5
• /
• pp.783-787
• /
• 1999

To study the effects of different extrusion conditions of barley on growth performance, nutrient digestibility and nutrient excretion in feces, a total of 150 growing pigs ($Landrace{\times}Duroc{\times}Large$ White; average 24.4 kg body weight) were allotted to five treatments, in a completely randomized block design. The experimental diets were based on corn-soybean and 30% of barley was included in each diet; barley was the only extruded ingredient. The treatments were 1) no extrusion (Control); 2) extrusion at $100^{\circ}C$ without preconditioning (ENLT); 3) extrusion at $150^{\circ}C$ without preconditioning (ENHT); 4) extrusion at $100^{\circ}C$ with preconditioning (ECLT); 5) extrusion at $150^{\circ}C$ with preconditioning (ECHT). Temperature in the barrel was controlled within ${\pm}5^{\circ}C$ by feed rate with the addition of water at the rate of $3{\ell}\;per\;min$. in the extruder for each treatment. For the 6 week experimental period, extrusion of barley improved the average daily gain (ADG) and digestibilities of dry matter, crude protein and gross energy in growing pigs. As compared to control, significant improvements in ADG (p<0.05) were shown in the groups of feeding extruded barley at high temperature (ENHT and ECHT). There were also significant differences in the digestibilities of DM, CP and P between extrusion temperatures. Barley extruded at high temperature gave better digestibilities of DM, CP and GE than barley extruded at low temperature. Extruded barley diet groups showed significantly (p<0.05) lower excretions of DM, nitrogen (N) and P per kg gain as compared to the ground barley group. DM, N and P excretion per kg gain were also significantly lower in pigs fed barley extruded at $150^{\circ}C$ than at $100^{\circ}C$. In conclusion, extrusion considerably improved the nutritive value of barley and it appeared that temperature is the most important variable.

• Journal of Bio-Environment Control
• /
• v.27 no.2
• /
• pp.147-157
• /
• 2018

With the rapid development of the 4th industrial revolution, the large-sized facilities of agriculture have been developed with high-technologies. However, it is difficult to maintain the optimum environment in large-sized facilities. Although it is essential to control micro-climate properly in large-sized facilities, there are a lot of problems to utilize high-technologies and equipment because of insufficient education for farmers. Most farms have limitations to access to their farm because of prevention of epidemics, exposure of management know-how, and so on. Especially, it is difficult to understand internal environmental factors (airflow, temperature, humidity, etc.) for farmers because these factors are invisible. Recently, Virtual reality technology which allows users to experience various phenomena directly is attracting attention. Virtual reality is very useful technology to visualize airflow and temperature distribution and so on. However, there is no cases applied this technology to agricultural facilities. In this study, research trends of virtual reality in various fields were investigated. In particular, the limitation and possibility of virtual reality technology were analyzed for educating farmers. Finally, the development of virtual reality contents for smart-farm facility were suggested.

• Journal of the Korean Wood Science and Technology
• /
• v.12 no.2
• /
• pp.3-9
• /
• 1984

This study was carried out to examine the practicality of DAP[$(NH_4)_2HPO_4$] as fire retardant for plywood by static bending test the redried plywoods which had been soaked in 20% $(NH_4)_2HPO_4$ solution. Being hot/cold soaked in the solution for 3/3, 6/3, 9/3 and 12/3 hours and redried by cyclic press-drying method at the platen temp. of 130, 145, 100 and $175^{\circ}C$, the treated plywoods were tested to offer the mechanical data, that is, $S_{pl}$(stress at proportional limit), MOE(modulus of elasticity), MOR(modulus of rupture) and $W_{pl}$(work per unit volume to proportional limit ) in flexure. The results obtained were summarized as follows. 1. $S_{pl}$ of fire retardant treated plywoods ("FRP" would be used hereinafter) decreased as the platen temperature increased, but it was superior to that of non-treated plywoods(Control) at $160^{\circ}C$ or higher. 2. MOE of FRP decreased roughly with the increase of temperature, hut this tendency was not constant. And the value of FRP was higher than that of Control even at $175^{\circ}C$. 3. MOR of FRP showed same temperature-dependent tendency as MOE, but it was influenced more sensitively at the higher temperature. 4. $W_{pl}$ of FRP also decreased gradually with the increase of platen temperature and the value in DAP 9/3 treatment was Jess than 70% of control plywoods. 5. In view of redrying time and mechanical properties, the most reasonable platen temperature for DAP treated FRP was $160^{\circ}C$ in this study.

• Journal of the Korean Wood Science and Technology
• /
• v.43 no.2
• /
• pp.168-176
• /
• 2015

This study was performed to investigate the effects of heat treatment the on mechanical properties of two species of wood under different heating conditions including at $180^{\circ}C$ for 12 h and 24 h, and at $210^{\circ}C$ for 3 h and 6 h. Two species of wood, Pinus densiflora and Larix kaempferi, were exposed to different heat treatments to assess the effects on the volume change, bending properties in static and dynamic mode and compressive strength. The results showed heat treatment caused significant changes in mechanical properties such as the static and dynamic moduli of elasticity ($MOE_d$ and $MOE_s$), and the modulus of rupture (MOR). The volume of the wood after heat treatment decreased as the heating temperature and time were increased. The bending strength performance of the wood after heat treatment decreased as the heating temperature and time were increased. The effect of heat treatment at a high temperature on the bending MOR was greater in both species than that for a long time. However, the compressive strengths of all the heat-treated samples were higher than the control sample. Furthermore, highly significant correlations between $MOE_d$ and MOR, and $MOE_s$ and MOR were found for all heating conditions.

• Food Science of Animal Resources
• /
• v.42 no.5
• /
• pp.816-832
• /
• 2022

To evaluate the effects of early postmortem vacuum packaging (VP) on meat quality during postmortem chilled storage, hot-boned lamb was vacuum-packaged at 1, 6, 12, 24, and 48 h postmortem and stored around 2℃ until 168 h postmortem, with lamb packaged in plastic wrap as the control (aerobic packaging). Intramuscular pH decline was delayed when lamb was vacuum packaged at 1, 6, and 12 h postmortem (p<0.05). The lamb vacuum-packaged at 1 h postmortem (VP-1h group) had significantly lower shear force values and purge losses accompanied by lower free thiol group values than other treatments during postmortem storage and was also higher in extractable calpain-1 activity by 6 h postmortem (p<0.05). Free thiol group concentrations were significantly higher after VP at 6 and 12 h postmortem (p<0.05). Packaging lamb under vacuum very early postmortem produced the lowest shear force and purge loss, likely by slowing heat loss and muscle temperature decline, implying that lamb quality is improved by VP when applied very early postmortem. This was at the expense of protein oxidation, which was unrelated to other meat quality measurements, most likely because potential contracture during hot boning confounded its impact. Further research is required to understand the implications of the interaction between protein oxidation, VP, and hot boning on the acceptability of lamb.

• Journal of Environmental Science International
• /
• v.33 no.6
• /
• pp.417-425
• /
• 2024

This study investigated the effects of various planting models on the joint cultivation of eggplant (Solanum melongena) and marigold (Tagetes erecta)to enhance sustainable rooftop urban farming. Rooftop agriculture is increasingly valued to boost the food supply and benefit the environment. Integrating such practices into urban planning is viewed as a way to sustainably manage resources and improve the food-energy-water cycle in cities. The experiment was conducted on a rooftop in Chungju, South Korea from May to August. Four different planting setups were used: central eggplant with peripheral marigold (SET), eggplant with a protective net (SIC), central marigold with peripheral eggplant (TES), and control with only eggplant (CON S). These models tested the effects of companion planting versus monoculture using a lightweight soil mix ideal for rooftops made from cocopeat and perlite and enriched with organic fertilizer. Measurements focused on soil conditions and plant health and assessed soil temperature, moisture, conductivity, plant height, width, and leaf size. The results indicated that the SET modelyielded the best growth. This setup benefited from marigold pest control properties and its ability to improve soil conditions by enhancing moisture and nutrient levels and aiding eggplant growth. These findings underscore the potential of mixed planting on rooftops and suggest that such approaches can be effectively incorporated into urban agriculture to boost yield and environmental sustainability. This study supports the idea that diverse planting methods can significantly affect plant growth and promote urban greening and food security.

• Journal of Microbiology and Biotechnology
• /
• v.9 no.2
• /
• pp.201-205
• /
• 1999

The effects of growth temperature and a carbon source on the expression of $\beta$-galactosidase gene of Lactococcus lactis ssp. lactis ATCC 7962 (L. lactis 7962) were investigated. At $25^{\circ}C$, L. lactis 7962 had a higher $\beta$-galactosidase activity than cells grown at $30^{\circ}C$ or $37^{\circ}C$, although cells grew most quickly at $37^{\circ}C$ The highest $\beta$-galactosidase activity was observed in cells grown in M17 with lactose (l %) followed by cells grown in a galactose (1 %) medium. L. lactis 7962 exhibited the minimum $\beta$-galactosidase activity in glucose media, indicating catabolite repression. When the cellular levels of $\beta$-galactosidase mRNA were examined using slot blot hybridization, no significant differences were observed between cells grown at $25^{\circ}C$ and cells at $30^{\circ}C$ or $37^{\circ}C$ in the same media. This suggests that the quantity of $\beta$-galactosidase mRNA may not be the reason for the higher $\beta$-galactosidase activities of L. lactis 7962 at $25^{\circ}C$ The level of ccpA (Catabolite Control Protein) transcript remained almost constant during the exponential growth phase irrespective of a carbon sourse.

• Korean Journal of Agricultural Science
• /
• v.21 no.2
• /
• pp.133-141
• /
• 1994

Optimal thawing conditions of frozen model foods containing protein and starch were nvestigated at various thawing conditions such as room temperature, hot air, and microwave heating. Hardness of the frozen model foods was getting higher as the water content increased. Thawing rates at room temperature, hot-air heating at $50^{\circ}C$, and microwave heating were 0.02 Kg/min, 0.08 Kg/min, 0.01 Kg/min, respectively. Final thawing time was as follows; control 60min, 5% sucrose: 50 min, 10% sucrose: 30 min, 5% NaCl: 30 min. Total drip loss was as follows; room temperature thawing: 22.5%, 200W microwave thawing 1.3%, and $50^{\circ}C$ hot air thawing nearly negligible.