• The Korea Swine Journal
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• 제28권11호통권327호
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• pp.185-189
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• 2006

• the MEAT Journal
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• 통권3호여름호
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• pp.56-60
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• 1989

다음 글은 식육제품의 가공으로 제조공정 및 원료에 대해 기술한 것이다. 육가공업계 및 독자의 도움을 위해 제조공정 및 원료부문에 대해 연재한다.

• Proceedings of the Korean Society of Tobacco Science Conference
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• 한국연초학회 1999년도 42회 학술발표회
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• pp.13-13
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• 1999

• KOREAN POULTRY JOURNAL
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• 제19권9호통권215호
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• pp.126-129
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• 1987

곡물재고 감소로 품귀 내지는 가격이 상승될 전망으로 구매가 어려워지고 있는 바 대두박 등 일부품목을 제외하고는 10$\%$ 정도 상승이 예상되고 있다.

• KOREAN POULTRY JOURNAL
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• 제25권7호통권285호
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• pp.106-107
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• 1993

'많은 식물성 곡물들이 비 영양성 원료를 적절히 제거 할 수만 있다면 아주 훌륭한 사료 원료가 될 수 있다.'

• Journal of Broadcast Engineering
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• 제21권3호
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• pp.425-435
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• 2016

In this paper, we propose a classification model by analyzing raw material images recorded using a color CCD camera to automatically classify good and defective agricultural products such as rice, coffee, and green tea, and raw materials. The current classifying agricultural products mainly depends on visual selection by skilled laborers. However, classification ability may drop owing to repeated labor for a long period of time. To resolve the problems of existing human dependant commercial products, we propose a vision based automatic raw material classification combining mean shift clustering and stepwise region merging algorithm. In this paper, the image is divided into N cluster regions by applying the mean-shift clustering algorithm to the foreground map image. Second, the representative regions among the N cluster regions are selected and stepwise region-merging method is applied to integrate similar cluster regions by comparing both color and positional proximity to neighboring regions. The merged raw material objects thereby are expressed in a 2D color distribution of RG, GB, and BR. Third, a threshold is used to detect good and defective products based on color distribution ellipse for merged material objects. From the results of carrying out an experiment with diverse raw material images using the proposed method, less artificial manipulation by the user is required compared to existing clustering and commercial methods, and classification accuracy on raw materials is improved.

• Korean Journal of Food Science and Technology
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• 제25권2호
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• pp.123-129
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• 1993

Physico-chemical properties of the acetylated and raw starch were Investigated with the chucheongbyeo and samkangbyeo. The solubility and swelling power was increased by acylation reaction. The light transmittance was higher in the acetylated rice starch. The blue value of chucheongbyeo and samkangbyeo rice starches were lowered to 10.9% and 16.0%, respectively, by the acylation reaction. The alkali number was 7.6 in the chucheongbyeo rice starch and 7.2 in the samkangbyeo rice starch, whereas acylated starch in the same orders was 55 and 52, respectively. The hardness, adhesion, cohesion of starch gel was increased by the acylation reaction. The temperature of initial gelatinization of the acetylated chucheongbyeo and samkangbyeo rice starch was shown to $59^{\circ}C\;and\;62^{\circ}C$, respectively, lowering $5{\sim}6^{\circ}C$ in temperature by the acylation. The viscosity as well as by the acylation reaction was raised 38% and 14%, respectively. The rice starch particles were shown to plygonal structure. But it were deformed in the acylated starch, and was completely destroyed in the starch which is by gelatinized for 30 min. at $70^{\circ}C$.

• Journal of the Korean Crystal Growth and Crystal Technology
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• 제6권2호
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• pp.121-128
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• 1996

The optimum conditons were experimentally established for the powder synthesis and sintering of the feed-rods for $LiNbO_3$ crystal growth by a floating zone method. At the lower synthesis temperatures(700, $ 800^{\circ}C$) the minor amounts of $Li_2CO_3$ and $Nb_2O_5$ were present in the synthesized $LiNbO_3$ powder and at the higher temperature the particle size increased which is not favorable for the sintering process for the feed-rods. $LiNbO_3$ powder synthesized at $950^{\circ}C$ for 12 hours was found to be the best because it contains only the$LiNbO_3$ phase with the small particle size and uniform particle size distribution. As the sintering temperature and the soaking time increase, the sintered feed-rods exhibited the higher sintered density and grain growth phenomena. The $LiNbO_3$ feed rods sintering at $1100^{\circ}C$ for 2 hours were found to have the best microstructure for the precursor feed-rods of the floating zone crystal growth because of their higher density, small grain size and uniform particle size distribution. As the sintering temperature and the soaking time increase, the sintered feed-rods exhibited the higher sintered density and grain growth phenomena. The $LiNbO_3$ feed rods sintering at $1100^{\circ}C$ for 2 hours were found to have the best microstructure for the precursor feed-rods of the floating zone crystal growth because of their density, small grain size and uniform grain size distribution.

• Food Science of Animal Resources
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• 제26권3호
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• pp.343-348
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• 2006

The effect of Pleurotus eryngii and meat particle size on properties of sausage quality was investigated. Pleurotus eryngii and meat were processed and combined in the following three ways: T1 (minced Pleurotus eryngii+emulsified meat), T2 (chopped Pleurotus eryngii+emulsified meat) and T3 (chopped Pleurotus eryngii+chopped meat). The pH values of sausages showed T1 to be significantly higher (p<0.05) than T2 and T3. The shear force values showed no significant difference between treatments. T2 and T3 had significantly higher hardness values (p<0.05) than T1. With regard to color, the lightness and whiteness of sausage were significantly higher (p<0.05) for T1 and T2 than for T3. No significant differences between treatments were found regarding redness and yellowness. Panels rated T2 and T3 significantly higher (p<0.05) for aroma and flavor than T1. T2 was rated significantly juicier (p<0.05) than T1, T2 and T3 were rated significantly higher (p<0.05) for overall acceptability than T1.

• Korean Journal of Food Science and Technology
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• 제27권3호
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• pp.404-413
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• 1995

System parameters (extrusion temperature, extrusion pressure, specific mechanical energy, mean residence time) were analysed on three different screw configurations during twin-screw extrusion of wheat bran. Experiments were conducted over a screw speed of $280{\sim}380\;rpm$, feed rate of $22{\sim}38\;kg/hr$ and moisture content of $17{\sim}33%$ using screws assembled with 3, 4, and 5 reverse screw elements (RSE) adjacent to the heating zone of the barrel. Extrusion temperature increased with increasing RSE but it decreased with increasing feed rate and moisture content. Decreasing the filling ratio of the screw resulted in a lower extrusion pressure, and increasing the length of the RSE gave similar results due to the higher temperature and lower viscosity of melted dough. It was also observed that increasing the feed rate and decreasing moisture content resulted in the reduced extrusion pressure. Specific mechanical energy (SME) decreased when the feed rate and moisture content increased, and SME increased when using RSE posses from 3 to 5. Screw configuration posses with 4 RSE yielded the longest RT, and the smaller the die hole, the higher the RT. In contrast, RT decreased when the feed rate increased. With increasing moisture content RT for 3 RSE increased, but that for 4 and 5 RSE decreased.