• 대한원격탐사학회지
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• 제33권4호
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• pp.411-422
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• 2017

This research aims to analyze spectral reflectance of intertidal zone and its changes under various environmental conditions. We sampled sand of Mongsanpo tidal flat, Korea, and measured its spectral reflectance by using a spectroradiometer under various water contents, compositions and granularity. We also simulated the reflectance of Landsat 7 ETM+ and compared it with an actual satellite data. Five locations were selected for sampling from the coastline towards the ocean. Grain size diminished stepwise from the coastline to ocean direction, while spectral reflectance differed with wavelength. Water contents lowered the overall reflectance especially at the water absorption bands. Spectral reflectance data were then converted into the simulated one by using Landsat 7 ETM+ spectral reflectance function to be compared with the actual Landsat 7 ETM+ images. It showed the decrease of the spectral reflectance due to the increase of moisture contents from seashore towards the ocean. It is shown that Landsat 7 ETM+ imagery can be efficient to extract moisture contents in the tidal flat while compositional analysis needs satellite sensors with much higher spectral resolution.

• 한국작물학회지
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• 제51권spc1호
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• pp.12-20
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• 2006

정조 함수율과 저장온도에 따른 쌀 품질 변화를 구명하고자 신동진벼와 동진1호를 함수율 $13{\sim}14,\;15{\sim}16,\;{\sim}18%$로 조절하여 상온 및 저온에서 저장기간에 따른 품질관련 특성을 조사하였다. 1. 정조 함수율이 많고 저장온도가 높을수록 호흡율이 높았으며 함수율에 의한 호흡율의 차이가 저장온도에 의한 차이보다 컸다. 2. 발아율은 16개월 저온저장후 80%이상을 유지하였으나 상온에서는 저장기간이 경과함에 따라 급격히 감소하였으며 12개월 저장까지는 함수율이 높은 $17{\sim}18%$에서 발아율이 높았으나 그 이후에는 $15{\sim}16%$에서 높았고, $13{\sim}14%$에서는 16개월 저장후 10%이하의 낮은 발아율을 나타냈다. 3. 밥의 윤기치는 저장 초기에 급격히 감소하다가 그 후 완만해졌으며 저온에서 상온에 비하여 높았고 함수율이 많을수록 높게 유지되다가 12개월 후에는 큰 차이가 없었다. 4. 현미지방산도는 저장기간이 경과할수록 8개월까지 급격히 증가하였으며 저온에서 상온보다 낮았고, 신동진벼가 동진1호에 비하여 낮은 경향이었다. 5. 식미관능평가치는 상온에 비하여 저온저장에서 양호하였고 신동진벼가 동진1호에 비하여 높았으며 저온저장 16개월 후 신동진벼는 함수율 $17{\sim}18%$에서, 동진1호는 $15{\sim}16%$에서 우수하였으며 상온저장시는 신동진벼와 동진1호 모두 함수율 $15{\sim}16%$에서 좋았다. 6. 식미관능평가치는 현미색도 b값 > 밥의 윤기치 > 현미 색도 L값의 순으로 각각 0.731**, 0.625*, 0.615*의 정의 상관성을 나타냈으며 강하점도, 최고점도, 호화개시온도, 현미 지방산도와는 각각 -0.864**, -0.795**, -0.786**, -0.779**의 고도로 유의한 부의 상관성을 나타냈다.

• Journal of Biosystems Engineering
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• 제22권1호
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• pp.11-20
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• 1997

Thin layer drying tests of short gain rough rice were conducted in an experimental dryer equiped with air conditioning unit. The drying tests were performed in triplicate at three air temperatures of $35^circ$, $45^circ$, $55^circ$, and three relative humidities of 40%, 55%, 70%, respectively. Previously published thin layer equations were reviewed and four different models widely used as thin layer drying equations for cereal grains were selected. The selected four models were Pages, simplified diffusion, Lewis's and Thompson's models. Experimental data were fitted to these equations using stepwise multiple regression analysis. The experimental constants involved in tow equations were represented as a function of temperature and relative humidity of drying air. The results of comparing coefficients of determination and root mean square errors of miosture ratio for low equations showed that Page's and Thompsons models were found to fit adequately to all drying test data with coefficient of determination of 0.99 or better and root mean square error of moisture ratio of 0.025.

• 한국작물학회:학술대회논문집
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• 한국작물학회 2003년도 추계 학술발표회 요지
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• pp.156-157
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• 2003

• 한국작물학회:학술대회논문집
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• 한국작물학회 2005년도 국제학술회의
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• pp.122-123
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• 2005

• 한국작물학회지
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• 제51권spc1호
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• pp.7-11
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• 2006

국내에 수입되고 있는 찐쌀과 국내산 일반 쌀의 품질 특성을 비교 분석한 연구결과는 다음과 같았다. 1. 찐쌀은 외관상 금이 많이 나 있어 쉽게 구분할 수 있었으며, 취반 시 쌀알의 형태가 유지되지 않았고, 다양한 백도를 나타내었다. 또한 단백질 함량은 높고 수분함량은 낮았으며 윤기치는 현저히 떨어짐을 알 수 있었다. 2. 호화 및 열분석과 취반특성 분석 결과 찐쌀은 호화개시온도가 높고, 취반 시 일반 백미보다 수분을 1.5배가량 많이 흡수하며, 팽창용적이 크고 용출되는 고형물 양도 2배정도 많으며, 그 과정에서 쌀알 고유의 형태를 잃는 것을 알 수 있었다. 3 식미관능평가를 통해 찐쌀의 식미가 일반 쌀에 비해 매우 떨어질 뿐만 아니라 묵은 쌀이나 싸라기보다도 유의하게 식미가 낮음을 확인 할 수 있었다.

• 한국농공학회지
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• 제16권1호
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• pp.3293-3301
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• 1974

An experimental work was conducted by using a laboratory-made model dryer to investigate the effect of the rate of natural forced-air on the drying rate of rough rice which was deposited in the deep-bed. The dryer consisted of 8 cylinderical containers with grain holding screen at their bottoms, each of which having 30cm in diameter and 15cm in height. The containers were sacked vertically with keeping them air-tight by using paper tape during dryer operation. Two separate layers of containers were operated in the same time to have two replications. The moisture contents of grains within each bins after predetermined period of dryer operation were determined indirectly by measuring the weight of the individual containers. The air-rates were maintained at 6 levels, or 5, 8, 10, 15, 18 and 20 millimenters of static head of water. The roomair conditions during dryer operation were maintained in the range of 10-l5$^{\circ}C$ in temperature and 40-60% in relative humidity. The results of the study are summarized as follows: 1. Drying characteristics of the grains in the bottom layers were approximately the same regardless of airdelivery rates, giving the average drying rate as about 0.35 percent per hour after 40-hour drying period, during which moisture content (w. b.) reduced from 24 percent to about 10 percent. 2. After about 40-hour drying period, the mean drying rates increased from 0.163 percent per hour to 0.263 percent per hour as air-flow rates increased from 5mm to 87.16mm of static head of water. In the same time, the moisture differences of grains between lower and upper layers varied from 12.7 percent at the air rate of 5mm of water head to 7.5 percent at the air-flow rate of 20mn of water head. Thus, the greater the air-flow rate was, the more overall improvement in drying performance was. Additionally, from the result of ineffectiveness of drying grain positioned at 70cm depth or above by the air rate of 5mm of static head of water it may be suggested in practical application that the height of grain deposit would be maintained adequately within the limits of air-rates that may be actually delivered. 3. Drying after layer-turning operation was continued for about 30 hours to test the effectiveness of reducing moisture differences in the thick layers. As a result of this layer-turning operation, moisture distribution through layers approached to narrow ranges, giving the moisture range as about 7 percent at air-flow rate of 5mm head of water, about 3 percent at 10mm head about 2 percent at 15mm head, and less than 1 percent at 20mm head. In addition, from the desirable results that drying rate was rapid in the lower layers and dully in the upper layers, layer-turning operation may be very effective in natural air drying with deep-layer grain deposit, especially when the forced air was kept in low rate. 4. Even though the high rate of air delivery is very desirable for deep-layer natural-air drying of rough rice, it can be happened that the required air delivery rate could not be attained because of limitation of power source available on farms. To give a guide line for the practical application, the power required to perform the drying with the specified air rate was analyzed for different sizes of drying bin and is given in Table (5). If a farmer selects a motor of which size is 1 or {{{{1 { 1} over {2 } }}}} H.P. and air-delivery rate which ranges from 8~10mm of head, the diameter of grain bin may be suggested to choose about 2.4m, also power tiller or other moderate size of prime motor may be recommended when the diameter of grain bin is about 5.0m or more for about 120cm grain deposit.

• 한국식품저장유통학회지
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• 제15권1호
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• pp.74-78
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• 2008

콩(품종 : 태광)에 증류수를 가수한 후 $40^{\circ}C$의 오븐에서 함수율 $6.74{\sim}28.87%(db)$ 사이의 구간에서 5수준의 일정한 함수율로 건조하여 탈습 시료를 조제한 다음 온도를 $10^{\circ}C$씩 증가시키며 5수준(5, 15, 21, 35, $45^{\circ}C$)에서 평형상대습도를 측정하고, 농산물의 평형함수율/평형상대습도 예측에 많이 쓰이고 있는 수정 Henderson 모델, 수정 Chung-Pfost 모델, 수정 Halsey 모델, 수정 Oswin 모델, 수정 GAB 모델에 대하여 실험상수를 구하고, 결정계수와 F값 및 평균상대오차율을 기준으로 하여 예측모델로서의 적합성을 검정한 결과는 다음과 같다. 콩은 함수율이 16.70%(db) 이하의 시료에서 온도가 낮을수록 그리고 함수율이 낮을수록 평형상대습도가 낮은 값을 나타냈으며, 함수율 28.87%(db)의 시료에서는 온도가 높아짐에 따라 평형상대습도 값이 낮아지는 현상을 보였다. 콩의 흡습 평형함수율 및 평형상대습도의 예측에는 본 실험에서 선정 분석한5개의 모델 모두사용 가능하나, 수정 GAB 모델이 평형함수율 예측과 평형상대습도 예측에 가장 적합하였다.

• 한국식품저장유통학회지
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• 제11권2호
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• pp.269-275
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• 2004

곡물냉각기를 이용한 벼 건조 및 저장시스템의 최적 운영조건을 구명하기 위하여 Box의 complex algorithm을 기초로 한 최적화 프로그램을 개발하였다. 개발한 최적화 프로그램을 이용하여 반입물량에 따른 시스템의 소요비용이 최소화되는 최적 1차 건조 후 함수율과 건조 및 냉각기의 최적소요 대수를 결정하였다. 그 결과를 요약하면 다음과 같았다. 벼의 건조비용은 최종함수율이 낮을수록 증가하였으며, 톤당 건조비용은 6 톤 건조기에 비해 20 톤 건조기를 사용하는 경우가 낮게 나타났으며, 수확기간 중 총반입물량이 3,000톤 이하인 시설에 필요한 곡물냉각기는 1대였으며, 그 이상의 반입물량을 갖는 시설에서는 곡물냉각기가 추가로 필요하였다. 곡물냉각기를 이용할 때 총반입물량에 따라 건조기에서 1 차 건조 후 최적 함수율은 약 17.2∼19.8%범위로 나타났으며, 건조기 및 냉각기의 최적 소요대수를 제시하였다. 곡물냉각기를 이용함으로써 건조능력을 50%이상 향상시킬 수 있으며, 건조비용을 10%이상 절감할 수 있는 것으로 나타났다. 곡물냉각기를 이용한 벼 건조 및 저장시스템에 소요되는 톤당 최소비용은 6 톤 및 20톤 건조기를 사용할 경우 각각 28,464∼33,317 원 및 20,588∼26,511 원으로 관행적인 방법에 비해 2.6∼27.3%의 비용절감효과가 있는 것으로 나타났다.

• 한국식품저장유통학회:학술대회논문집
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• 한국식품저장유통학회 2003년도 제23차 추계총회 및 국제학술심포지움
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• pp.224.1-224
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• 2003

The production of black rice in Korea has been increasing, as more Koreans are tending to blend black rice with medium-grain rice for serving. This increased production creates an opportunity for developing new products. In this study, the properties of sponge cakes produced from a blend of black rice flour (BRF) and wheat flour (WF) are investigated. Black rice sponge cakes (BRSC) were produced with constant process variables (e.g. baking temperature, fermentation time and BRP content (10, 20 & 30%)). Proximate compositions, farinogram, amylogram and extensogram analyses of BRSC were determined by AACC method. BRSC color was expressed to Hunter L, a and b values using a colorimeter. Sensory properties were evaluated by a trained 5-member panel. Moisture contents in BRSC decreased with increasing contents of BRF, while ash and protein contents were increased. Farinograph and amylograph data did not differ significantly between treatments, while extensograph data decreased with increasing BRF contents. With increasing BRF contents, Hunter L value decreased, while Hunter a value increased. When using 20% of BRP, sensory scores of BRSC were the highest in color, flavor and taste. In conclusion, 20% of BRF would be the optimum amount for producing sponge cake with BRP and WF.