• Korean Journal of Food Science and Technology
• /
• v.6 no.3
• /
• pp.133-137
• /
• 1974

In and attempt to investigate the milling method of barley, four kinds of barley were used for this study. The results are summerized as follow: 1) The optimum tempering and priority of milling quality of barley is shown as following table. Barley is Tempering moisture 15%, Tempering time 24hr. Naked barley is Tempering moisture 14%, Tempering time 48hr. Barley and Naked barley are Tempering moisture 13%, Tempering time 48hr. 2) Economic value of pearled materials milling is disadvantageous, because of the milling expenses are burdensome and flour extractions are fallen down 12.5% in barley and 13.6% in naked barley as compared with unpearled materials milling. 3) Wheat flour milling process may be used without any adjustment when mixed with 90% of wheat and 10% of barley. 4) Unpearled naked barley is the most suitable for flour milling when mixed with wheat.

• Korean Journal of Food Science and Technology
• /
• v.32 no.3
• /
• pp.500-506
• /
• 2000

The effects of sodium stearoyl lactylate(SSL) on the thermal properties of wheat starch and amylopectin, and the crystallinity properties of amylopectin were investigated using differential scanning calorimetry(DSC) and X-ray diffractometer. On the rescan(second heating), amylopectin produced the featureless thermogram shown at the second heating, and SSL alone melted at $40{\sim}55^{\circ}C$, while the mixture of amylopectin containing 8% water and SSL(10:1), presenting the evidence of AP-SSL complex, showed differentiate melting temperature(other crystallinity) from SSL alone. Also, the melting enthalpy of AP and SSL mixture by subsequent heating and cooling were continuously increased. Further, the mixtures of wheat starch: SSL (5:1, w/w) and amylopectin: SSL(5:1, w/w), indicated AP-SSL complex, showed the reversible melting peak at temperature range of $60{\sim}70^{\circ}C$ together with melting peak of SSL observed at temperature range of $40{\sim}55^{\circ}C$. AP-SSL complex in the X-ray diffraction, compared V-form of amylose-lipid complex, exhibited characteristic peaks($2{\theta}$, 5.57, 20.903, 23.227). The gelatinization enthalpy value of wheat starch in the presence of SSL, observed at temperature range of $50{\sim}70^{\circ}C$, was decreased at total water content 60%, whearas had no significant effect at total water content 40, 50%, and also, SSL increased melting enthalpy of amylose-lipid complex. The extent of AP and wheat starch retrogradation wasreduced significantly by SSL.

• Korean Journal of Food Science and Technology
• /
• v.28 no.6
• /
• pp.1146-1150
• /
• 1996

The purpose of this research was to provide fundamental data required for the process design of conveying, storage and processing of food powders. Potato starch, corn starch, wheat protein, soybean protein, and model food powders prepared by mixing potato starch and wheat protein were selected and their sorption characteristics such as equilibrium moisture content, monolayer moisture content, and sorption enthalpy were determined. Equilibrium moisture content and monolayer moisture content of high starch powders were higher than those of high protein powders, and the equilibrium moisture content decreased with temperature. The determination coefficients of the regression equations to predict the equilibrium moisture content of food powders were from 0.997 to 0.999. Sorption enthalpy experiments indicated that powder of high moisture content showed lower sorption than that of low· moisture content, and the high protein powder showed lower sorption than high starch powder.

• Journal of Radiation Protection and Research
• /
• v.22 no.4
• /
• pp.289-298
• /
• 1997

Time-consuming experiments have been required in the development of neutron moisture gauge to induce a relation between the water content in soil and the neutron counts. Applying a monte carlo computer code to simulate the experiments of neutron moisture gauging may contribute to reduce time and efforts for experiments and produce a calibration equation which is more applicable to soil in general. In this study MCNP4A, a monte carlo computer code, was employed to simulate soil experiments and the simulated results were compared with experimental ones. The comparative study showed that MCNP4A is applicable to simulate the experiments and calibration equation can be obtained through simulations. Effects of dry density changes were also studied.

• KOREAN JOURNAL OF CROP SCIENCE
• /
• v.28 no.4
• /
• pp.439-444
• /
• 1983

Effects of temperature and soil moisture on the growth and grain-filling of two wheat cultivars were investigated. Two levels of temperature; day 3$0^{\circ}C$/night $25^{\circ}C$ and day 2$0^{\circ}C$/night 15$^{\circ}C$ and two levels of soil moisture; stressed (45-50% of F.C.) and non-5tressed (50-60% of F.C.) were imposed in the green house from heading date to the maturity and grain weight, chlorophyll content of flag leaf and leaf area index(LAI) were observed at weekly interval. Grain maturation was faster in the high temperature than those in the lower temperature. Chlorophyll content of flag leaf and LAI decreased rapidly in the high temperature and chlorophylls disappeared at the 20 days after heading. In lower temperature condition, slower decrements were shown in chlorophyll content and it remained until 45 days after heading. Grain weights in the high and optimum temperature conditions reached to maximum values at 29 days and 45 days after heading, respectively. Differences of grain weight and chlorophyll content of flag leaf were not significant between stressed and non-5tressed soil moisture condition.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.41 no.6
• /
• pp.846-852
• /
• 2012

The physical properties of instant puffed rice snacks with non-glutinous, glutinous, and steamed non-glutinous rice were evaluated at different moisture content and puffing temperatures. Raw materials were tempered to 9%, 12%, 15%, and 18% moisture content and puffed at $200^{\circ}C$, $210^{\circ}C$ and $220^{\circ}C$. With the increase in moisture content and puffing temperature, puffed snacks were less bulky. As the moisture content decreased and puffing temperature increased, the whiteness (L) value of puffed snacks decreased, while the redness (a) and yellowness (b) values increased. WSI and WAI were higher with an increase in moisture content and puffing temperature. Instant puffed rice snacks made from non-glutinous, glutinous, and steamed non-glutinous rice showed differences in bulk density, WSI, and WAI, while no difference was found in color values. When the moisture content increased from 9% to 15%, the cells within the products became more uniform and smaller. The instant puffed rice snacks made from glutinous rice showed the smallest and most uniform cell structure.

• Food Engineering Progress
• /
• v.14 no.2
• /
• pp.127-134
• /
• 2010

This study was to develop high-nutritious energy bar from extruded hemp obtained by extrusion process. Mixture of rice flour and defatted hemp was extruded at a barrel temperature of 110 and 130$^{\circ}C$, and moisture content of 20 and 25%. Properties of extrudates such as bulk density, expansion index, breaking strength, apparent elastic modulus, water absorption index (WAI), water solubility index (WSI) have been analyzed. The antioxidant potential was determined by the DPPH-radical scavenging assay. The expansion index was the highest in rice-hemp extrudate at 130$^{\circ}C$ barrel temperature and 20% moisture content among the other hemp-added extrudates. The WAI was increased with increase in moisture content, while the WSI was increased with increase in barrel temperature. The peak viscosity of rice extrudate had higher valule than those of extrudate added with hemp. DPPH scavenging activity of rice-hemp extrudate at 130$^{\circ}C$ barrel temperature and 20% moisture content showed the highest value. Sensory properties, moisture content and color were assessed for quality of energy bar. The color values of the energy bar indicated decreasing L (lightness) and b (yellowness), and increasing a (redness) after 30 days storage at ambient condition. The highest overall acceptable was the energy bar added with rice-hemp extrudate at 130$^{\circ}C$ barrel temperature and 20% moisture content.

• Korean journal of applied entomology
• /
• v.30 no.1
• /
• pp.37-41
• /
• 1991

Laboratory experiments were conducted to examine the effects of soil moisture on the survival of the larger black chafer(Holotrichia morosa Waterhouse) eggs and larvae. Survival rates of eggs and 1st, 2nd, and 3rd instar larvae were all above 79% at soil moisture of 15% and 25% in sandy loam and clay loam soil, but decreased considerably at 5% and 35%. At these extreme moistures there seem to be differences in survival rates of eggs and larvae between soil textures. Egg development was delayed as soil moisture approached to the lower limit for survival. Older eggs were tolerant to the high moisture stress(33-36 % , clay loam soil), and duration of the stress affected egg development. Feeding of 3rd instar larvae was obviously suppressed at the higher level of soil moisture.

• Proceedings of the Korean Geotechical Society Conference
• /
• 1997.10a
• /
• pp.275-284
• /
• 1997

• Proceedings of the Korean Society for Agricultural Machinery Conference
• /
• v.10 no.2
• /
• pp.150-153
• /
• 2005