• Journal of Biosystems Engineering
• /
• v.42 no.2
• /
• pp.104-111
• /
• 2017

Purpose: We have studied the necessary qualities of seedlings of some leafy vegetables for a riding-type two-row automatic transplanter. When seedlings are planted using a transplanter, long roots may be rounded in the bottom of the tray, and this can interfere with the separation of the seedlings. Uprightness related to leaf spread angle is an important quality for seedlings in mechanical planting. Methods: To select cultivars suitable for the transplanter, we compared varieties of Kimchi cabbage (Chukwang, Daetong, Whipalam and Namdo), head lettuce (Abi and Sensation), cabbage (YR Onnuri, YR Hogel, Harutama, and Ogane), and broccoli (Nicegreen and Earlyyou). To compare the effect of bed soil on root formation and growth, we used five types of soil: Chologi, Burger, Wonjomix, Bio, and Baroker with 2.6-3 L per tray. Growth increment and the degree of root formation were measured according to the RDA guidelines 25 days after sowing for Kimchi cabbage and head lettuce and 44 days after sowing for cabbage and broccoli. Conclusions: According to the plug tray, the optimum seedling age in both 128- and 200-hole trays was 28 days for Kimchi cabbage and 44 days for cabbage and broccoli. Head lettuce took 35 days in 128-hole trays and 31 days in 200-hole trays. Burger soil was most effective for root formation and growth of the four kinds of leafy vegetables; it appeared that smaller soil volume led to faster root formation.

• Journal of Biosystems Engineering
• /
• v.43 no.3
• /
• pp.237-246
• /
• 2018

Purpose: This study (a) investigated the effect of microwave power intensity and sample thickness on microwave drying characteristics of radish strips, and (b) determined the best-fit drying model for describing experimental drying data, effective moisture diffusivity ($D_{eff}$), and activation energy ($E_a$) for all drying conditions. Methods: A domestic microwave oven was modified for microwave drying and equipped with a small fan installed on the left upper side for removing water vapor during the drying process. Radishes were cut into two fixed-size strip shapes (6 and 9 mm in thickness). For drying experiments, the applied microwave power intensities ranged from 180 to 630 W at intervals of 90 W. Six drying models were evaluated to delineate the experimental drying curves of both radish strip samples. The effective moisture diffusivity ($D_{eff}$) was determined from Fick's diffusion method, and the Arrhenius equation was applied to calculate the activation energy ($E_a$). Results: The drying time was profoundly decreased as the microwave power intensity was increased regardless of the thickness of the radish strips; however, the drying rate of thicker strips was faster than that of the thinner strips up to a certain moisture content of the strip samples. The majority of the applied drying models were suitable to describe the drying characteristics of the radish strips for all drying conditions. Among the drying models, based on the model indices, the best model was the Page model. The range of estimated $D_{eff}$ for both strip samples was from $2.907{\times}10^{-9}$ to $1.215{\times}10^{-8}m^2/s$. $E_a$ for the 6- and 9-mm strips was 3.537 and 3.179 W/g, respectively. Conclusions: The microwave drying characteristics varied depending on the microwave power intensity and the thickness of the strips. In order to produce high-quality dried radish strips, the microwave power intensity should be lower than 180 W.

• Korean journal of food and cookery science
• /
• v.18 no.2
• /
• pp.164-172
• /
• 2002

The objective of this study was to investigate the sensory and quality characteristics of Solsulgi containing different ratios of ingredients such as pine leaves power(1, 2, and 3%), sugar, and water. The results of sensory evaluation showed that Solsulgi containing 1% pine leaves powder had the higher scores in overall acceptability, color and flavor preference. In the textural analysis of Solsulgi, the springiness, chewiness, gumminess, and hardness were decreased by adding pine leaves powder. The hunter's color L value of Solsulgi was decreased by the increase of pine leaves powder. The more pine leaves powder was added, the redness and yellowness of Solsulgi were increased. The moisture content of Solsulgi was higher in the samples with 3% pine leaves powder than those with 1 %.

• Korean Journal of Food Science and Technology
• /
• v.22 no.3
• /
• pp.363-368
• /
• 1990

As a work on the investigation of the processing aptitude of the Korean soybean cultivars, the soybean curd was made from 19 Korean soybean cultivars on a laboratory scale. The yield, proximate composition and rheological and organoleptic property of the resultant soygean curd were analyzed. The yields of soybean curd were ranged from 262.33% to 311.63%, being positively correlated with the soluble protein contents of the recommended soybean cultivars (r=0.9621). The recovery rate of protein in Baekun and Yeunha to the soybean curd was 72.94%, 70.62%, respectively. More than 80% of lipid in soybeans of Yeunha, Dankyung, Danyeob was transferred to the soybean curd. Lightness of the soybean curd made from Baekun, Kwanggyo, Saeal, Hill was higher than that of the others. The mechanical hardness of the soybean curd was strongly correlated with the final moisture content of the soybean curd (r =-0.8312), but not with the protein content of the soybean (r=0.1848). In the organoleptic test for color, texture, flavor and overall preference of the resultant soybean curd, the quality of Dankyung, Namcheon, S-138, Baekun was evaluated highly.

• Journal of the Korean GEO-environmental Society
• /
• v.10 no.6
• /
• pp.99-103
• /
• 2009

This research is the result of investigating engineering characteristics of slime generated during construction of deep mixing method. Mechanical characteristics of slime have been studied through literature review and laboratory tests of unconfined compression test, permeability test and settling tests were performed. As result of field observation of slime being generated, slime started to be produced right after flight auger was penetrated into a ground and its amount was increased in progress. Unconfined compressive strength of specimen with slime obtained from in field was measured in the range of $929.7{\sim}3,509.8kN/m^2$ and the value of unconfined compressive strength was found to be changed significantly with mixing ratio of soil, cement and binder. Permeability of them was measured in the range of $4.53{\times}10^{-7}{\sim}6.62{\times}10^{-6}cm/sec$ so that the mixture was appropriate as a impervious barrier. It was also know that the value of permeability was changed with the mixing ratio of binder. As test results of solidifying slime specimen prepared in the laboratory, good quality of cement mixture with coarse soil of sand were produced, compared with fine soils of silt and clay.

• Journal of Korean Society of Environmental Engineers
• /
• v.39 no.12
• /
• pp.706-713
• /
• 2017

This study compared and analyzed the water treatment efficiency and the applicability of water treatment plant using the existing Mechanical Rapid-Mixer by introducing the Non-powered Vortex Mixer to the domestic water treatment plant. For this study, fluid flow characteristics and head loss of a Non-powered Vortex Mixer are calculated by Computational Fluid Dynamics (CFD)respectively. The head loss rate inside the mixer was 11.30% when the inflow velocity was 0.5 m/sec, 16.27% at 0.6 m/sec and 21.44% at 0.7 m/sec, the head loss rapidly increased at the optimal velocity of 0.5 m/sec. For the inflow velocity of 0.5 m/sec, the turbulent intensity at the inlet was 2.37% and at the outlet was 7.83%, so there was sufficient mixing strength for the particulate matter and the coagulant. The result of the water quality of the treatment plants with the inflow velocity of 0.38 m/sec that was operated in three years after replacing all 12 units of the existing Rapid-Mixer with the Non-powered Mixer met the standards. Hence, it is possible to reduce the energy consumption of 64,143 ~ 65,306 kWh/year since the Rapid-Mixer is replaced by the Non-powered Vortex Mixer.

• Polymer(Korea)
• /
• v.38 no.5
• /
• pp.640-644
• /
• 2014

As a process of plat panel display production, slot coating is widely used for the coating of photoresist on a wide glass substrate. A uniform coating thickness is important, and the coating uniformity is divided into nozzle and machine directions. The machine and nozzle directions coating uniformities are influenced by the operation condition of coater and flow uniformity inside the die, respectively. Non-uniform coating during steady coating process occurs according to those factors, however, non-uniform coating along the machine and nozzle directions has been observed at the beginning of coating by unsteady flow. In this study, steady and unsteady state flow simulations have been performed and compared with experiment to examine the causes of non-uniform coating. Computational results exhibited that it took a time to get a uniform pressure distribution at whole inside the die, and during this period of time edge regions showed lower exit velocity compared with center region. Subsequently edge regions had thinner coated layers than center region. However edge regions showed higher exit velocity than center region after steady state, and this made edge regions had thicker coated layer than center region.

• Korean Journal of Human Ecology
• /
• v.5 no.2
• /
• pp.55-74
• /
• 2002

This study, observing each respectively packaged Kongdduk during 12-day storing period and comparing it with unpackaged Kongdduk, through a cross-sectional view of its fiber and temperament, through a sensory evaluation rheometer measurement of rheological change depending on storing period and packaging type and through the organic acid content, micro-organic change, and retrogressive process. The results are as follows: 1. Kongdduk made of bean oil shows better chewiness, cohesiveness, and moistness than Kongdduk made of bean flour while Kongdduk made of bean flour shows better rheological properties as to roasted nutty taste or roasted nutty order. 2. The test of the cutted loaves of Kongdduk shows that adding oil of proper proportion to the dough of steamed rice cake in accordance with the amount of rice flour has a good influence on rheological properties of softness. 3. Rice cakes were prepared by addition of yellow soybean flour or peanut flour and packaged with CMP or VP, and their physical characteristics were monitored by sensory evaluation and mechanical measurement while storing for 6 days. For VP samples, yellow soybean rice cake showed little changes in cohesiveness, moistness and chewiness for 6 days of storage, while pure rice cake and peanut rice cake showed an increase in strength and hardness from the 4th day of storage. In case of CMP, yellow soybean rice cake hardly showed a difference in cohesiveness, moistness and chewiness for 6 days, while pure rice cake and peanut rice cake showed a significant difference from the 4th day in sensory evaluation. 4. For rheometer measurement, yellow soybean rice cake with CMP or VP showed little changes in strength or hardness for 6 days, while peanut rice cake and pure rice cake showed a drastic decrease in cohesiveness, from the End day and adhesiveness from the 4th day of storage. As there was no remarkable difference or deterioration for 6 days of storage in yellow soybean rice cake between CMP and VP, the ingredients of rice cakeappeared to be more important than the type of packaging in terms of quality deterioration of rice cake. 5. As the storing period passed by, organic acid is detected less at CMP-packaged Knngdduk than at wrapped. and its increasing speed proves to be slower as well. 6. The one wrapped with plyethylene film began to get moldy from pure rice cake or Kongdduk (rice cake mixed with yellow soybean or peanut) after 6 days, and more and more modly after 9 daysor after 12 days, but the CMP-packaged ones didn't get modly until 12 days or more. 7. CMP-packaged Kongdduk showed higher enthalpy of retrogradation than PE-wrapped one. As storing Period Passed by, Kongdduk,s enthalpy grew high. That is to say, it shows that Kongdduk got retrograded.

• Journal of the Korea Concrete Institute
• /
• v.22 no.2
• /
• pp.237-245
• /
• 2010

Recently, deflection of the slab during construction periods becoming one of the important issues because of increasing the large-span structures. Early removing the form and support of the slab to achieve the rapid construction cause falling-off in quality of the structures. To reduce these deterioration and make rapid construction, construction of strength and stiffness gain model is needed by the research about the early-age concrete properties. Previous research results indicated that concrete model in existing design codes could not provide the mechanical properties of early age concrete. This paper carried out the concrete compressive strength tests on the curing age at early age stage. Evaluation of the accuracy of compressive strength and modulus of elasticity gain formula in existing various design codes was performed based on this test results, and new design model was proposed. This new model will be useful to develop the new rapid construction methods or prevent the deterioration of the deflection at construction periods. Material tests were performed at 1, 3, 7, 14, 28 curing days, total 159 cylinder style specimens were tested. Based on analyzing the test results, the relationship between compressive strength and modulus of elasticity at early age was proposed.

• Resources Recycling
• /
• v.18 no.3
• /
• pp.55-61
• /
• 2009

Dewatering process to remove water from pigment sludge was important in the diverse aspects of the improvement of product quality, curtailment of the drying cost and the transportation. It was difficult to dewater pigment particles with the mechanical forces because the size was fine under $5{\mu}m$. Thermal filter press dewatering equipment composed of squeezing plate and a fixed heating plate was developed to improve the dewaterability of pigment the sludge as supplying the heat from the fixed heating plate to the cake. Several tests that estimate the dewaterability for pigment sludge as with or without squeezing process and the difference of dewatering time was conducted with this equipment. Dewaterability of thermal dewatering under squeezing process was increased about 20% compared with non squeezing process. Under squeezing process, thermal dewatering tests changing dewatering time with 70 and 80 minute were conducted respectively. The water content of cake was more reduced at dewatering time of 80 minute compared with 70 minute, and dewatering velocity was also decreased, which caused the productivity of thermal filter press to drop. It was observed that clogging of filter cloth didn't almost occur because the liquid was discharged from cake layer easily. In this research, it was resulted that the squeezing process and long dewatering time were effective to improve the dewaterability of pigment sludge. So, this thermal filter press equipment was useful for dewatering the fine particle sludge like pigment.