• Proceedings of the Korean Society for Agricultural Machinery Conference
• /
• 2000.11b
• /
• pp.396-404
• /
• 2000

Post harvest processes for rice include drying, storage and processing. Drying has a great effect on the quality of the grain. The existing rice centers are with the ill equipped, especially with drying and storage facilities. The rice harvesting has bully mechanized, a large volume of rice with high moisture content are taken to the rice processing complex(RPC). Three, the need for drying and storage facilities becomes more urgent. At present the daily drying capacity of RPC can't exceed over 40~50 M/T. Therefore new technology and facilities for a high quality and main efficient drying should be introduced one such technology is the continuous flow drying system. This research, aims to test performance efficiency the mixed continuous flow grain dryer was whose daily drying capacity is 100 M/T. The results of the performance tests of the dryer are shown as follows; (1) The temperature distribution of the drying modules were measured by a temperature recorder. The fifth module showed the highest value, followed by the seventh and the third. (2) When the intake air temperature was $55^{circ}C$, the drying rates were 1.7 and 2.6%, wb/pass in the exhaust temperatures of 20 and $22^{circ}C$. And when the intake air temperature was $60^{circ}C$, the drying rates were 1.7 and 2.3%, wb/pass in the exhaust temperatures of 22 and $25^{circ}C$. (3) The average increased rate of cracked grains after the drying process was 0.7% which is below the tolerance limit (2.0%) of the continuous grain dryer.

• Korean Journal of Community Nutrition
• /
• v.16 no.3
• /
• pp.353-363
• /
• 2011

The objective of the current study was to examine associations of whole grain consumption with socio-demographic (i.e.: sex, age, household income, education, marriage status) and certain eating behavior factors (i.e.: dish source, eating place, meal type) among a generally healthy Korean population. Using twenty-four hour recall data from the 2007-2008 National Health and Nutrition Examination Surveys, whole grain intake (g/day) was calculated for a total of 8,836 generally healthy Koreans aged 6 years and higher. The study subjects had very low whole grain intake. Specifically approximately 60% of the subjects reported no whole grain consumption on the survey day, and mean daily intake ranged from 8.0 g to 15.1 g in different gender and age groups. Living with a spouse was found to be a positive environment factor for whole grain consumption, especially among men. As household income levels increased, whole grain consumption status also improved. The proportion of non-consumer was lowest in a 6-19 year group, and mean intake amount was highest in middle-aged adults. Major dish sources for whole grain consumption included boiled rice with mixed grains, corn, boiled rice with brown rice, cereal products, and other types of boiled rice. It was found that whole grain consumption was highly affected by eating places rather than meal types. The best contributing eating place was home in each age and gender group. The study findings may be useful in planning nutrition education strategy and formulating dietary behavior guidelines for whole grain consumption improvement.

• Korean Journal of Materials Research
• /
• v.23 no.1
• /
• pp.47-52
• /
• 2013

Graphene has been synthesized on 100- and 300-nm-thick Ni/$SiO_2$/Si substrates with $CH_4$ gas (1 SCCM) diluted in mixed gases of 10% $H_2$ and 90% Ar (99 SCCM) at $900^{\circ}C$ by using inductively-coupled plasma chemical vapor deposition (ICP-CVD). The film morphology of 100-nm-thick Ni changed to islands on $SiO_2$/Si substrate after heat treatment at $900^{\circ}C$ for 2 min because of grain growth, whereas 300-nm-thick Ni still maintained a film morphology. Interestingly, suspended graphene was formed among Ni islands on 100-nm-thick Ni/$SiO_2$/Si substrate for the very short growth of 1 sec. In addition, the size of the graphene domains was much larger than that of Ni grains of 300-nm-thick Ni/$SiO_2$/Si substrate. These results suggest that graphene growth is strongly governed by the direct formation of graphene on the Ni surface due to reactive carbon radicals highly activated by ICP, rather than to well-known carbon precipitation from carbon-containing Ni. The D peak intensity of the Raman spectrum of graphene on 300-nm-thick Ni/$SiO_2$/Si was negligible, suggesting that high-quality graphene was formed. The 2D to G peak intensity ratio and the full-width at half maximum of the 2D peak were approximately 2.6 and $47cm^{-1}$, respectively. The several-layer graphene showed a low sheet resistance value of $718{\Omega}/sq$ and a high light transmittance of 87% at 550 nm.

• Korean journal of food and cookery science
• /
• v.33 no.2
• /
• pp.209-217
• /
• 2017

Purpose: The aim of this study was to compare the cooking properties of Bodeurami and Ilmi to promote consumption of rice. Methods: The properties of Bodeurami and Ilmi such as proximate composition, Hunter's color value, water absorption rate, and cooking properties as well as Hunter's color value, texture properties, and sensory evaluation of cooked rice were analyzed. Results: Crude protein, crude fat, and crude ash contents of Bodeurami and Ilmi were higher in brown rice than in white rice. Regardless of rice cultivars, L-value was lower, whereas a and b-values were higher in brown rice than in white rice. The water absorption rate of rice grains was higher in white rice than in brown rice and increased rapidly to 75 min for white rice and 4 hr for brown rice. Cooking properties, water absorption, and expansibility of white rice were higher than those of brown rice, and there were significant differences between Bodeurami and Ilmi. Immediately after cooking and after storage at warm ($70^{\circ}C$) and room temperatures ($25^{\circ}C$), hardness of cooked rice increased after storage, but was not significantly different between Bodeurami white rice and Ilmi brown rice. The sensory evaluation shows that Bodeurami brown rice scored the highest for taste, texture and overall preference. Conclusion: Thus, the results of this study shows that Bodeurami brown rice is characterized by high cooking quality without any mixed white rice, and Bodeurami white rice could be used for the rice processing industry as well as cooked rice.

• Journal of the Korean Ceramic Society
• /
• v.43 no.12 s.295
• /
• pp.781-787
• /
• 2006

NiO-coated YSZ powder was prepared using heterogeneous precipitation of Ni hydroxides on YSZ particle surface and high energy milling. The powders were characterized by TG/DTA, XRD, XPS, and SEM. Amorphous Ni precipitate completely decomposed into NiO at $500^{\circ}C$ and the growth of NiO crystallites was constrained by the core particles. Nanocrystalline NiO-coated YSZ core-shell structure powder could be obtained after calcination at $800^{\circ}C$ for 2 h. A core-shell powder compact, due to high sinterability, showed a near theoretical density at $1350^{\circ}C$. After reduction at $900^{\circ}C$, interpenetrating Ni-YSZ microstructure with very uniformly distributed fine Ni and YSZ grains and pores was observed. In contrast, the mechanically mixed oxide sample showed less uniform distribution of pores and larger discontinuous We particles as compared with the core-shell samples.

• Proceedings of the Korean Society of Propulsion Engineers Conference
• /
• 2017.05a
• /
• pp.957-967
• /
• 2017

Firing test of the fuel grain for solid fuel ramjet with additives and ignition support material was conducted. Fuel grain consist of HTPB mixed with AP particle 15 wt.%, Boron particle 5 wt.%. To cause the short ignition delay, ignition support consist of $NC/BKNO_3$ and composite propellant was coated to the fuel grain. An oxidant gas having a controlled temperature, pressure and oxygen composition close to the air condition in the ramjet combustor was supplied using the Ethanol blended $H_2O_2$ gas generator. Gas was set to flow at a mass flow rate of 150 g/s and mass flux of $200kg/m^2s$ in the grain port. Through the test, ignition support operated well and ignition delay of 0.5. During the test, stable chamber pressure with 8 bar and high combustion efficiency of 0.86 was confirmed.

• Journal of Nutrition and Health
• /
• v.38 no.8
• /
• pp.613-625
• /
• 2005

This study was designed to evaluate impact of kinds of dietary grain and dietary lipid level on the glucose metabolism and antithrombogenic capacity in obesity induced rats. Total of 80 Sprague-Dawley male rats were raised for one month with control diet containing $50\%$ (w/w) well-milled rice powder and $20\%$(w/w) of dietary lipids. The rats were blocked into 8 groups and raised for two months with diets containing well-milled rice, brown rice, black rice, or glutinous barley powder and 8 or $20\%$(w/w) of dietary lipids. The contents of total dietary fiber in experimental grains were in following order; glutinous barley > black rice > brown rice > well-milled rice. Weekly food intake were lower in glutinous barley group among all experimental groups. Body weight gain was high in high level of fat groups ($50\%$w/w) than medium level of fat groups ($8\%$ w/w). Plasma glucose concentration was not different significantly in each groups. But brown rice group was a little lower than others. Plasma insulin concentration was lower in black rice and glutinous barley group than rice group. Plasma glucagon concentration did not differ significantly among all experimental groups. Hexokinase activities in skeletal muscle are different significantly according to level of dietary fat and grain variety factors. Brown rice group was significantly highest among all experimental groups in hexokinase activity. Plasma $TXB_2$ concentrations in black rice and glutinous barley groups were lower as compared to rice and brown rice groups. Plasma 6-keto-$PGF_{1\alpha}$ concentrations in glutinous barley group was higher as compared to others. In conclusion brown rice has a little lowering effect glucose concentration. Black rice and glutinous barley intakes enhance antithromboenic capacity. It is suggested that the intakes of mixed gains are recommend.

• Nutrition Research and Practice
• /
• v.7 no.4
• /
• pp.330-335
• /
• 2013

Data are limited on the association between dietary patterns and screen time among Korean adolescents. The present study identified dietary patterns of 691 adolescents, aged 13-18 years, who had participated in the Third Korean National Health and Nutrition Examination Survey (KNHANES III) and analyzed their associations with screen time. Screen time was defined as the time spent watching TV, using a computer, or playing video games was calculated as a sum of all these times. Dietary patterns and their factor scores were derived from a food frequency questionnaire using the factor analysis method. To analyze the association between dietary patterns and screen time, we conducted multiple linear regression analysis. We also performed multiple logistic regression analysis to estimate odds ratios (OR) of excessive screen time (2 hours or longer per day) and 95% confidence intervals (CI). We identified 2 dietary patterns labeled "the Korean healthy dietary pattern" and "the Western diet and fast foods pattern". The former included mixed grains, legumes, potatoes, red meat, eggs, fish, dairy products, fruits, vegetables, seaweeds, and mushrooms, whereas the latter included noodles, bread, red meat, poultry, fast foods, snack, and soft drinks. After controlling for potential confounding factors, factor scores for the Korean healthy dietary pattern were inversely associated (P-value for trend < 0.01) and those for the Western diet and fast foods pattern were positively associated with the screen time (P-value for trend < 0.01). Adolescents in the top tertile of the scores for the Korean healthy dietary pattern had a multivariable-adjusted OR [95% CI] of 0.44 (0.25-0.75) for excessive screen time compared with those in the lowest tertile. On the basis of these findings, adolescents who have excessive screen time may need to be encouraged to consume a more healthy diet.

• Korean Journal of Metals and Materials
• /
• v.49 no.9
• /
• pp.678-685
• /
• 2011

The aim of this study was to determine the effect of applied pressure and sintering temperature on the microstructure and mechanical properties for spark plasma sintering (SPS) from commercial pure titanium (CP-Ti) powders. Spark plasma sintering is a relatively new sintering technique in powder metallurgy which is capable of sintering metal and ceramic powers quickly to full density at a fairly low temperature due to its unique features. SPS of -200 mesh or -400 mesh CP-Ti powders was carried out in an $Ar+H_2$ mixed gas flowing atmosphere between $650^{\circ}C$ and $750^{\circ}C$ under 10 to 80 MPa pressure. When SPS was carried out at relatively low temperatures ($650^{\circ}C$ to $750^{\circ}C$), the high (>60 MPa) pressure had a marked effect on densification and grain growth suppression. The full density of titanium was achieved at temperatures and pressures above $700^{\circ}C$ and 60 MPa by spark plasma sintering. The crystalline phase and microstructure of titanium sintered up to $700^{\circ}C$ consisted of ${\alpha}$-Ti and equiaxed grains. Vickers hardness ranging from 293 to 362 Hv and strength ranging from 304 to 410 MPa were achieved for spark plasma sintered titanium.

• Journal of Magnetics
• /
• v.10 no.3
• /
• pp.80-83
• /
• 2005

Cobalt ferrite and garnet powders were grown using a conventional ceramic method in two different ways for understanding the magnetic interaction between structurally different materials. Structures of these powders were investigated by using an X-ray diffractometer (XRD) and the magnetic interaction between iron ions and the magnetic properties of the powders were measured by a $M\ddot{o}ssbauer$ spectroscopy and a vibrating sample magnetometer (VSM), respectively. The result of the XRD measurement showed that the annealing temperature higher than $1200^{\circ}C$ was necessary to grow a $(CoFe_2O_4)_{0.5}(Y_3Fe_5O_{12})_{0.5}$ powder. $M\ddot{o}ssbauer$ spectra for the powders grown separately and mixed mechanically consisted of sub-spectra of cobalt ferrite and garnet, however, powders annealed together had an extra sub-spectrum, which was related with the magnetic interaction between the grain surface of cobalt ferrite and the one of the garnet. In case of annealing the powders at the temperature large enough to crystallize them, raw chemicals became fine cobalt ferrite and garnet particles at first and then these fine particles were aggregated and formed large grains of ferrite powders. The result of the VSM measurement showed that the powders prepared at $1200^{\circ}C$ had the similar saturation magnetization and the coercivity regardless of the preparation method.