• 한국농업기계학회:학술대회논문집
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• 한국농업기계학회 1993년도 Proceedings of International Conference for Agricultural Machinery and Process Engineering
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• pp.686-695
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• 1993

A flywheel-type, inclined axis chopper for small-area rice and livestock farmers, has been developed at IRRI Agricultural Engineering, The prototype is belt-driven by a 2.6kW engine and uses four angled blades rotating below a fixed counteredge. Manual feeding is facilitated by a convenient spout presenting the crop to the inclined blade housing and also suction created by the rotating blades . The distance between the rotating blades and the bottom of the housing determines the length of chops, set here for 25 cm. The unit would cost $200 without the engine. Tests with napier grass, corn stalks , and rice straw showed satisfactory performance within the acceptable clearance, speed and moisture content ranges of the material presented. Highest capacities were 1186, 1148 and 744kg/hr for napier grass, corn stalks and rice straw, respectively. Corn stalks required the highest power demand at 2.3kW engine would be adequate as power source. The chopper performance was comparable to higher cost commercial chippers in terms of capacity and specific energy.

• Journal of Biosystems Engineering
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• 제43권1호
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• pp.14-20
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• 2018

Purpose: The purpose of this study was to investigate the performance of a vacuum pyrolysis system, to analyze bio-oil characteristics, and to examine the applicability for farm-scale capacity. Methods: The biomass was pyrolyzed at 450, 480, and $490^{\circ}C$ on an electric heat plate in a vacuum reactor. The waste heat from the heat exchanger of the reactor was recycled to evaporate water from the bio-oil. The chemical composition of the bio-oil was analyzed by gas chromatography-mass spectrometry (GC-MS). Results: According to the analysis, the moisture content (MC) in the bio-oil was approximately 9%, the high heating value (HHV) was approximately 26 MJ/kg, and 29 compounds were identified. These 29 compounds consisted of six series of carbohydrates, 17 series of lignins, and six series of resins. Conclusions: Owing to low water content and the oxygen content, the HHV of the bio-oil produced from the vacuum reactor was higher by about 6 MJ/kg than that of the bio-oil produced from a fluidized bed reactor.

• 한국조경학회지
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• 제26권2호
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• pp.207-218
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• 1998

A site survey in two apartment complexes and a nursery experiment were carried out in this study to provide basic data of the long-pending growth characteristics of major landscaping trees, such as Picea abies, Pinus parviflora, Metasequoia glyptostroboides, Magnolia denudata, Acer buergerianum and Acer palmatum. According to the main results, the survival rates were very low, reflected by the average survival rate of the four species was 95% at the nursery site. And, it was presumed that the site conditions of two apartment complexes for tree growth were very inferior to those of the nursery site, taking into consideration that the increment percents of growth factors of the tree species at the nursery site were relatively higher than those of the apartment complexes. The distribution patterns of the current growth factors of trees showed a normal distribution. The regression equation of breast diameter on diameter at root collar showed especially high predictability. And, it was thought that the most critical limiting environmental factors on tree growth at the apartment complexes were found to be alkaline pH caused by excessive Ca, high percent base saturation, insufficiency of available moisture content, bad drainage due to inferior soil texture, high soil hardness, lack of organic matter and shortage of cation exchange capacity in soil.

• 한국식품영양과학회지
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• 제22권1호
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• pp.40-47
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• 1993

동부 앙금의 호화성질을 조사한 결과 물결합능력은 52$^{\circ}C$이후 급격히 증가하였고, 현탁액의 광투과도는 $65^{\circ}C$ 이후 직선적으로 증가하였으며 호화 온도는 63.4~76.$0^{\circ}C$이었다. 동부 앙금은 일단계의 팽윤과 용해도가 낮은 특징을 보였고, 호화에 필요한 수분 함량은 37%이었다. 아밀로그래프의 최고점도는 농도가 증가 할 수록 높아졌으나 일정한 농도에서 가열 온도에 따른 영향은 없었다. 각 가열 온도에서 20분 후의 점도와 3$0^{\circ}C$에서의 점도는 일정한 농도에서 가열 온도와 부의 상관관계 (p< 0.05)를, 냉각 점도는 20분 후의 점도와 농도에 관계없이 정의 상관관계 (p<0.05)를 보였다.

• 한국식품영양과학회지
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• 제28권6호
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• pp.1288-1292
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• 1999

The physicochemical properties and palatability of Hanwoo(cow, steer, and bull) beef loin(1＋ carcass grade) were studied. pH(5.56~5.69), moisture content(67.6~69.0%), crude protein content(17.8~18.7%), and crude fat content(11.9~13.8%) of Hanwoo beef loin did not show significant difference between the types of Hanwoo. L(44.5~46.9), a(19.9~20.6), and b(10.3~11.6) color parameters, water holding capacity (69.4~70.5%), volatile basic nitrogen content(9.86~11.28mg%), thiobarbituric acid value(0.148~0.158 mg malonaldehyde/kg), and cooking loss(26.3~27.9%) of beef loin did not show significant difference between the types of Hanwoo either. Hardness, myofibrillar fragmentation index(MFI), and chewiness of beef loin were 6.1~6.9 dyne/cm2, 50.3~54.9, and 39.5~ 52.0g, respectively. No differences were found in hardness and MFI between the types of Hanwoo, while chewiness of cow was much lower than that of steer and bull(p<0.05). Cow was the best in palatability.

• 대한토목학회논문집
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• 제31권1D호
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• pp.73-82
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• 2011

일반적으로 다져진 도로기초 지반재료의 장기적인 강도나 배수 거동 평가시 불포화상태를 고려하지 않고 있다. 그래서 보조기층과 노상토와 같은 도로하부 기초에서의 불포화상태와 이력현상을 고려하는 것은 현실적이다. 따라서 보다 정량적인 불포화 지반의 평가를 위하여 흡수력과 함수특성을 평가하기 위한 적절한 장비, 재료모델, 그리고 투수계수에 대한 평가가 필요하다. 본 논문에서는 이러한 거동을 알아보기 위해서는 흙-수분 관계인 재료의 함수특성곡선 측정 자료를 통하여 불포화 투수계수를 추정하고 이를 통하여 국내 대표적인 입상재료에 대한 불포화상태에서의 수분의 이동에 대한 관찰 및 분석을 수행하였다.

• 한국축산식품학회지
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• 제37권3호
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• pp.376-384
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• 2017

The objective of this study was to investigate the effect of using gelled emulsion (olive oil 46%, inulin 9%, gelatin 3%) as fat replacer on some quality parameters of chicken patties. For this purpose GE, prepared with olive oil, gelatin and inulin was replaced with beef fat at a level of 0%, 25%, 50%, 100% (C, G25, G50, G100). In this study syneresis, thermal stability, centrifuge and creaming stability of gelled emulsion were analyzed. Chemical composition, technological paramerers (cooking yield, water holding capacity, diameter reduction, fat and moisture retention) and textural and sensory properites were evaluated in comparision to control patties. High thermal stability was recorded in GE (93%), also creaming stability results showed that GE protected its stability without any turbidity and separation of the layer. The complete replacement of beef fat with GE showed detrimental effect on all investigated cooking characteristics except fat retention. Replacement of beef fat with GE at a level of 50% resulted similar cooking characteristics with C samples. Color parameters of samples were affected by GE addition, higher CIE $b^*$ values observed with respect to GE concentration. The presence of GE significantly affected textural behaviors of samples (p<0.05). Our results showed that GE prepared with inulin and olive oil is a viable fat replacer for the manufacture of chicken patty.

• 한국지하수토양환경학회:학술대회논문집
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• 한국지하수토양환경학회 2003년도 추계학술발표회
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• pp.363-367
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• 2003

Batch experiments were performed to determine optimum conditions for biopile. The batch experiments results showed that 12.5 to 17.9% of moisture content was effective to biodegradation of petroleum hydrocarbon regardless of soil texture. Total heterotrophic bacteria populations in the inoculum-treated soil were greater than of the control and nutrient-amended soil in the early stage, but the populations in the inoculum and nutrient-amended soil were not different significantly from those in the latter stage regardless of soil texture. The same trend was observed for petroleum hydrocarbon degrading bacteria populations. The results of the biodegradation capacity experiments showed that there was a decline in the TPH concentrations during the experiments and no significant difference on the biodegradation was observed by treatment in silt soil. Changes of n-C17/pristane and n-C18/phytane ratios in all treated soil were significantly more than those of control. This is a strong indication of biodegradation. The TPH removal rate was calculated at 60% in all treated soil.

• 한국식품영양학회지
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• 제27권2호
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• pp.287-293
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• 2014

The physicochemical characteristics of 4 domestic wheat flour products were compared to those of 4 imported wheat flour products marketed in Korea. The contents of moisture, ash, protein, total dietary fiber (TDF), color (L, a, b), whiteness, solvent retention capacity (SRC), water absorption index (WAI), water soluble index (WSI), pasting characteristics by rapid visco analyzer (RVA), and principle component analysis (PCA) were analyzed. The domestic wheat flour products were composed of higher content in ash and protein, compared to the imported wheat flour products. The domestic wheat flour products had lower SRC and WSI characteristics than the imported wheat flour products. The values of lactic acid SRC (LASRC) in the imported wheat flour products showed an increasing trend as the protein content increased. The differences in viscosity were observed in the domestic wheat flour products. However, no major significant differences of viscosity were found among the imported wheat flour products. The result of PCA showed a consistent trend in the imported wheat flour (strong, medium, and weak), while a consistent trend was not shown in the domestic wheat flour products. Therefore, further research is needed to standardize the different types of domestic wheat flour products.

• 한국축산식품학회지
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• 제21권2호
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• pp.126-132
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• 2001

This study was carried out to investigate the effect of ultrasonic treatment on physicochemical and sensory properties of cooked chicken meat. Moisture content of ultrasonic treated breast meat was higher than that of control, fat content of control of breast and leg meat were higher than that of ultrasonic treatment, and protein of control of breast meat was higher than that of ultrasonic treatment. Hunters L(lightness)-and a(redness)-value were not different between cooking methods, L-value of breast meat and a-value of leg meat were higher without regard to cooking method. Hunterb (yellowness)-value was not different among cooking chicken meats. Cooking yield was not different between cooking methods, pH of ultrasonic treated chicken meats were higher than that of control. Water holding capacity and salt soluble protein extractability of ultrasonic treated breast meat were greater than that of control. Water soluble protein extractability of ultrasonic treated leg meat was higher than that of control, and shear force value was not different between cooking methods. Hardness, cohesiveness and gumminess were not different between cooking methods and parts of muscle. Springiness of ultrasonic treated leg meat was greater than that of control and chewiness of breast meat was higher than that of leg meat. Aroma, texture, juiciness and overall acceptability were not different between cooking methods, taste of ultrasonic treated leg meat was higher than that of control. In addition, the sensory scores of parts of muscle were affected greater than that of cooking methods.