• Proceedings of the Korean Society of Marine Engineers Conference
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• 2000.11a
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• pp.55-60
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• 2000

The effects of improved rice bran oil on the characteristics of exhaust emissions have been experimentally examined by a single cylinder, four cycle, direct injection, water-cooled and agricultural diesel engine operating at several loads and speeds. The experiments are conducted with light oil rice bran oil, and improved rice bran oil as a fuel. The fuel injection timing is fixed to 22$^{\circ}$BTDC regardless of fuel type, engine loads and speeds. To reduce the viscosity of rice bran oil, it is used with the methods of heating, methyl ester and ultrasonic system in a highly viscous rice bran oil. In this study, it is found that the brake specific fuel consumption rate of light oil is the lowest and that of improved rice bran oil is lower than that of pure rice bran oil, and NOx emissions of light oil are the lowest and those of pure rice bran oil are the highest, but soot emissions of light oil are the highest. However these results are not amply satisfied with the emissions regulation limit using the pure and improved rice bran oil as a fuel in diesel engines.

• Transactions of the Korean Society of Automotive Engineers
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• v.12 no.4
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• pp.12-23
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• 2004

The effects of improved rice bran oil on the characteristics of exhaust emissions have been experimentally examined by a single cylinder, four cycle, direct injection, water-cooled agricul-tural diesel engine operating at several loads and speeds. The experiments are conducted with light oil, rice bran oil, and improved rice bran oil as a fuel. The fuel injection timing is fixed to 22$^{\circ}$ BTDC regardless of fuel types, engine loads and speeds. To reduce the viscosity of rice bran oil, it is used with the methods of heating, methyl ester and ultrasonic system in a highly viscous rice bran oil. In this study, it is found that the brake specific fuel consumption rate of light oil is the lowest and that of improved rice bran oils is lower than that of pure rice bran oil, and NO$_{x}$ emissions of light oil are the lowest and those of pure rice bran oil are the high- est, while soot emissions of light oil are the highest and those of pure and improved rice bran oils are lower than that of light oil. However these results are not amply satisfied with the emissions regulation limit using the pure and improved rice bran oil as fuels in diesel engines.s.

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 2003.10a
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• pp.218.2-218
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• 2003

멥쌀로 동진, 삼강을, 찹쌀로 신선, 한강품종을 선택하여 유과제조실험을 하였다. 사용한 멥쌀의 아밀로오스 함량은 각각 18.5%, 찹쌀은 2-3% 수준이었으며 수침시(12$^{\circ}C$) 2시간 이내에 평형 수분함량에 도달하였고 멥쌀은 30%, 찹쌀은 42%의 수화도를 보였다. 쌀전분의 호화 개시 온도는 64.5-67.5$^{\circ}C$로서 멥쌀과 찹쌀에서 큰 차이가 없었고 유과반데기는 RH 75-84%에서 저장하면 튀김 적정 수분함량인 11-12% 수준에서 유지 가능하였다. 멥쌀과 찹쌀로 유과를 제조, 비교한 결과 멥쌀의 팽화도는 2.5-2.9$m\ell$/g(건물), 찹쌀은 9.1-10.8$m\ell$/g(건물)로 멥쌀이 유의적으로 떨어지고 반대로 경도는 유의적으로 높아졌으며 바삭바삭한 정도는 차이를 보이지 않았다. 비정상 젖산 발효균에 의하여 팽화도, 경도 등은 개선되지 않았고 튀김 기름으로는 콩기름과 미강유간에 차이가 없었다.

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 2003.04a
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• pp.99.2-99
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• 2003

미강은 미곡처리장에서 발생하는 도정부산물이지만 비타민 E, 식이섬유, 오리자놀, 불포화지방산 등 다양한 유효성분들이 함유되어 있고, 콜레스테롤 상승억제효과를 비롯한 여러 가지 생리적 효과를 지니고 있는 것으로 알려지고 있으며, 미국에서는 오래 전부터 미강을 빵, 쿠키, 스낵 등의 baked product에 적용시켜 건강식품을 제조하고 있으나 국내에서는 극히 일부가 미강유 제조에 이용되고 있을 뿐 대부분이 사료로 이용되고 있는 실정이다. 본 연구에서는 쌀의 도정에 의해 영양학적으로 손실된 쌀밥의 영양을 강화하고 쌀밥의 저장성을 향상시킬 목적으로 밥물에 미강 ethanol 추출물을 첨가하여 취반하고 쌀밥의 품질특성 및 저장성을 측정하였다. 미강 5~15g 상당량의 추출물과 지방산에스테르 혼합물의 첨가에 의한 쌀밥의 관능적 특성은 전체적으로 기호도, 맛, 향기 면에서 우수한 평점을 얻었으며 조직감에서도 상당히 높은 평점을 얻었다. 색도, 산도, 총세균수의 측정의 결과에 의한 쌀밥의 저장안정성은 3$0^{\circ}C$에서 저장 중, 대조구에서는 3일만에 변질이 되었으나 미강추출물 첨가구에서.는 4~수일간 변질이 지연되어 첨가 농도에 따라 미강추출물의 쌀밥 저장성이 증가되는 것으로 나타났다. 미강추출물을 표준 토코페놀과 비교하여 DPPH 라디컬 소거능에 의한 항산화 활성은 상당한 수준의 값을 나타냈다. 본 연구를 통해 미강추출물의 기능성 검토와 함께 쌀밥의 풍미개선을 위한 제품개발과 쌀 소비 촉진 효과가 기대된다.

• Journal of Energy Engineering
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• v.7 no.1
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• pp.17-23
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• 1998

A simplified experiment was performed to figure out the atomization characteristics of highly viscous liquid of rice-bran oil by applying ultrasonic energy to improve the atomization of spray droplets. A spray system, an ultrasonic system, and three kinds of pintle-type nozzles(pin-edge angle: 5 , 10 , 15 ) were manufactured. To investigate the effects of ultrasonic energy on the atomization of a highly viscous liquid, a phase doppler particle analyzer was used for the measurement and calculation of spray droplets data. Nozzle opening pressures were chosen of 3 levels, i.e, 10, 13, 16 MPa. As a result, it could be concluded that the ultrasonic energy was effective to improve the spray atomization when applied to the fuel by means of 3 different nozzles because of the effects of the liquid fuel cavitation and relaxation between molecules caused by ultrasonic energy. The improvement rate of the spray atomization by the ultrasonic spray atomization by the ultrasonic spray compared with the conventional spray was about 10% increase in the case of pintle type nozzles. With the increase of pin-edge angles the distribution lines by nozzle opening pressures are declined for both conventional and ultrasonic sprays. This means that the increase of the pin-edge angle improves the atomization of sprays.

• Korean Journal of Food Science and Technology
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• v.21 no.6
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• pp.820-825
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• 1989

Yukwa (one of most popular Korean traditional popped rice snacks) was made by four different varieties of rice, Shinsun (Japonica) and Hangang $(Japonica{\times}Indica)$ which are waxy rice and Dongjin (Japonica) and Samgang $(Japonica{\times}Indica)$ which are non waxy rice, for their quality by total expansion volume, hardness and brittleness. It was notified that hydration rate of waxy and non waxy rice for preparation of Yukwa were different by 30% and 42% in moisture content respectively soaked at $12^{\circ}C$ for 12 hours and the gelatinization temperature of their starch was $64.5-67.5^{\circ}C$ with no big difference by varieties. The quality of Yukwa was deeply related with amylose contents ranging from 18.5% of non waxy rice to 2-3% of waxy rice. Superior quality (p<0.05) was got from waxy rice. Lactic acid bacterial fermentation didn't improve the quality, and soybean and rice bran oil can be used for popping in even value.