• Journal of Food Hygiene and Safety
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• v.29 no.2
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• pp.117-122
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• 2014

Rice can be the contaminating with soil-borne bacteria. Furthermore, the contaminated bacteria can be grown during immersion process for produce wet-milled rice flour. Therefore, disinfectants can be added during the immersion process. Antibacterial activities of the natural disinfectant, fermented rice spent water (FRSW), and the chemical disinfectants, chlorine dioxide (CD) and sodium benzoate (SB), were respectively determined when added in pure cultures of target bacteria such as Salmonella typhimurium, Escherichia coli, and Bacillus cereus or when added to immersion water in the immersion process. In addition, rinsing effects for removing bacteria were determined when rice was rinsed with water before and after the immersion process. Antibacterial activities were rapidly increased as increasing amounts of the disinfectants are added to the pure cultures of the target bacteria. Antibacterial activity of CD was the most effective among the three tested disinfectants when added to the pure cultures of the target bacteria, respectively. Those of the same disinfectants were increased when they were increasingly added to the immersion water. However those of the disinfectants were less effective when added to the immersion water. On the other hand, rinsing effects for removing bacteria were the most effective when rice was rinsed only with water without the immersion process. Collectively, rinsing rice with water only was more effective than using disinfectants in the immersion water during rice flour production.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.40 no.3
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• pp.278-284
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• 1995

This experiment was performed to characterize the optimum water table level for the grain quality, seed germination and diastic power of barley(var. Olbori) and wheat(var. Grumil). Olbori and Grumil grew in the 550 liter plastic pot that filled with silt loam or sandy loam. During the whole growth period, the underground water level adjusted to be 20, 30, 40, 50 and 70cm. Filled grain ratio and specific gravity were not affected by soil texture and water table. Low level of water table caused the increase of 1,000 grain weight in wheat and barley, but soil texture didn't. Crude protein content tended to be high as the water table level was high, especially in wheat. Change in crude protein content was affected by underground water level more than soil texture. And the affection was slightly higher in sandy loam than silt loam, but the difference was small. The higher level of water table led to the lower crude lipid content in barley and wheat grain. Crude lipid content of both wheat and barley grain grown in sandy loam was higher than those grown in silt loam. As the water table level down, the ash content of barley and wheat grain tend to increase, especially in sandy loam. Wheat flour yield was not affected by soil texture. It was about 65% at 20cm of water level and above 67% at 40cm water level. The seed germination of wheat and barley was more than 95% when the seeds were placed at 2$0^{\circ}C$ for three days. Regardless of soil texture, the lowest germination was seen at 20cm of water table level. And the seed germination rate increased as the underground water level became low. Above 89% of barley grains were germinated within 48 hours except 20cm level of water table in sandy loam. Diastic power of germinated barley was the lowest at 20cm of water table level, and it was almost unchanged below 30cm of water table level. And also it was not affected by soil texture.

• Korean Journal of Food Science and Technology
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• v.12 no.1
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• pp.59-65
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• 1980

Three winter wheats and 3 triticales grown in Korea were compared for nutritional quality and food-making performance. The flour yield of triticale was 54 % below that of wheat, while triticale was higher in protein than wheat. The amino acid composition of triticale flours was similar to that of wheat flours. The essensial amino acid compositions were slightly higher in triticale flours. Noodles of acceptable quality were produced from triticale flours. The bread produced from triticale flours was somewhat inferior to that from soft wheat flours. The triticale flours produced bread of slightly lower quality than the soft wheat flours. The specific loaf volume were lower, the grain more rough, the texture slightly harsher and the crumb color slightly darker.

• Journal of the Korean Society for Precision Engineering
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• v.4 no.1
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• pp.9-20
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• 1987

지난해 우리나라는 주요 10대업종중 <조선>과 <건설>을 제외하고 대부분의 업종이 3저의 영향으로 생산, 내수, 수출등 제분야에서 고루 균형을 가진 호황의 한 해였다. 우리나라는 본원적으로 부존자원이 없는데다가 외채자본에 의존한 결과, 경제적 자립성을 유지하기 위해서는 부득이 해외시장에 의존하지 않을 수 없다. 그러기 때문에 정부는 지 금까지 수출주도형 고도성장정책을 견지해 왔으며 이 결과 국제수지의 적자와 물가상승등 부작용이 뒤따른것도 사실이다. 아뭏든 지난해의 우리나라 경제를 요약하면 경제성장- 물가안정-국제수지흑자로 이어졌는데 결국 세마리의 토끼를 한꺼번에 잡은 행운의 한 해 였음이 분명하다. 특히 값진 보람이라고 한다면 지금까지의 만성적인 국제수지적자가 추 방되고 사상초유의 흑자원년을 기록했다는 사실이다. 이렇게 볼 때, 우리기업인들은 행운이였다고 하기 이전에 주어진 기회를 재빠르게 포착하여 이용했다는 사실에서 그 저력을 과시하는 표현이 더욱 적절할 것 같다. 금년에도 또 몇마리의 토끼를 잡기 위해서는 고속성장보다는 안정된 기조하에서 수출주도형의 경제정책이 계속 밀고나가야할 것으로 생각 된다. 3저현상은 무한히 지속하는 것이 아니며 언제 무산될지 모르는 미래에 대비하여 사전 에 그 대응책이 마련되어야 하며 이 처방은 경쟁 우위력에서 구해내야할 것이다. 따라서 우리 는 축적된 경험과 <노우하우>를 바탕으로 품질의 고급화, 생산성향상, 부가가치의 증진등으로 선진국 대열에 진입할 수 있는 힘을 키워야 하며 이것은 오직 노사협조라는 평범한 진리에서 얻을 수 있다. 금년도 년초에 대통령의 국정연설에서 <올해는 우수한 기술. 기능인이 대폭 육성되고 이들이 산업현장에서 자기의 꿈을 키울 수 있도록 더욱 효과있는 지원제도를 발전해 나갈 것이다...>라고 하였고 또 <이같은 과학기술의 진흥과 산업현장의 기술. 기능인력을 양 성하는 데 역점을 둔다...>는 최고지도자의 구상은 바로 우리가 기대했던 공감대를 형성하였 다고 본다.

• Food Science and Preservation
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• v.6 no.1
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• pp.71-75
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• 1999

Power consumption, mesh size, moisture content, color difference, amylogram of rice flour milled with water soaked rice were compared with that of rice using dry pin mil process. Maximum water absorbance of rice was 35% for 2.5 hr. Power consumption to mill the soaked rice was less than of dry rice by 6.9kW/100Kg. Moisture content of rice flour from the water soaked rice was 2% higher than that of rice flour from dry rice. Population of flour particle was 52.9% of 60 mesh and 32.6% of 60∼80mesh. Gelatinization temperature of rice flour from the water soaked rice was 30C lower than that of rice flour from dry rice. Maximum and minimum viscosity of rice flour from the water soaked rice after boiling were 296 cps and 158 cps, independently. Brightness and whiteness of the rice flour from the water soaked rice were increased upto 10hr soaking and decreased after 17hr soaking. Brightness and whiteness of the rice flour were 96.17 and 96.02, independently.

• Food Science and Preservation
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• v.6 no.1
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• pp.76-80
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• 1999

Power consumption, mesh size, moisture content, color difference, amylogram of rice flour milled with the water soaked rice were compared with that of rice using dry pin mill process. The rice was soaked in 23, 24, 25, 26% of water for 10hr, independently. The more rice had moisture content, the less power consumption was needed. Power consumption to mill the rice soaked in 25% of water was less than that of dry rice by 6.8kW/100Kg. Moisture content of rice flour from the rice soaked with 25% of water was 2% higher than that of rice flour from the rice soaked with 23% of, water. Population of flour particle from the rice soaked with 24-25% of water was 45.7∼46.25 of 60 mesh, 9.7∼10.4% of 80∼100 mesh and 7.7∼8.1% of 100 mesh. Gelatinization temperature of rice flour from the rice soaked with 23% and 24∼25% of water was 65.70C and 64.50C, independently. Temperature of rice flour from the rice soaked with 23% 24∼25% of water sith minimum viscosity was 85.50C and 88.4∼88.70C, independently. Brightness and whiteness of the rice flour from the rice soaked with 24∼25% of water were 95.90∼95.95 and 905.82∼95.94, independently. Brightness and whiteness of the rice flour from the soaked rice were 1.2 and 1.7 higher than that of rice flour from the dry rice, independently.

• Korean Journal of Food Science and Technology
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• v.20 no.6
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• pp.890-894
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• 1988

The baking quality of flours produced from Dark Northern Spring(DNS). Hard Red Winter(HRW) and Australian Standard White(ASW) were examined. To improve the baking quality of HRW and ASW, oxidants such as dehydroascorbic acid(DHA) and potassium bromate$(KBrO_3)$ were added. The protein content of HRW was about 3% higher than that of ASW but the specific volume of the baked gluten extracted from HRW and ASW were nearly same. By addition of DHA 100ppm and $KBrO_3$ 50ppm as oxidants to HRW and ASW, the farinogram's stability was strengthened and departure time, time to breakdown were extended. The specific volume of the bread based on HRW was very small but it was improved significantly by addition of oxidants. According to the quality scoring of bread, the breads based on DNS, HRW and ASW were 93, 72 and 75, respectively. The baking quality of HRW was improved by DHA and $KBrO_3$ but not much in ASW.

• Korean journal of food and cookery science
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• v.10 no.2
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• pp.142-145
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• 1994

Effects of different harvest time were studied on chemical composition, yield, and hardeness of milled rice. There was no difference between harvest time after 33 days. Yield of milled rice was increased as harvest time increased and only rice flour prepared in harvest time after 45 days had a good appearance. Results of different enzyme solution treatment showed that a-amylase solution had the best result and optimal condition of soaking time was 4 hour.

• Annual Conference on Human and Language Technology
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• 1994.11a
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• pp.297-304
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• 1994

코퍼스는 기계 가독형으로 개장되어 있는 실제 사용 언어의 집합으로 자연어 처리에 필요한 여러 가지 언어 정보를 내재하고 있다. 이들 정보는 코퍼스 분석기를 이용하여 획득할 수 있으며 용례와 각종 통계 정보 및 확률 정보, 연어 목록 등은 코퍼스에서 추출할 수 있는 대표적인 언어 정보들이다. 그러나 기존의 한국어 코퍼스 분석 도구들은 용례 추출 기능만을 보유하여 활용 범위가 제한되어 있었다. 이에 본 논문에서는 대량의 한국어 코퍼스를 분석하여 용례뿐만 아니라 자연어 처리의 제분야에서 필요한 언어 정보들을 추출하는 방법에 대해 연구하였으며 이의 검증을 위해 KCAT(Korean Corpus Analysis Tool)를 구현하였다. KCAT는 코퍼스 색인, 용례 추출, 통계 정보 추출, 연어 추출 부분으로 구성되어 있다. 용례 색인을 위해서는 여러 가지 사전과 용례 색인 구조가 필요한데 KCAT에서는 가변 차수 B-Tree 구조를 이용하여 사전을 구성하며 용례 색인을 위해 버킷 단위의 역 화일 구조를 이용한다. 질 좋은 용례의 추출을 위해 KCAT는 다양한 용례 연산 및 정렬 기능을 제공한다. 또한 통계적 방법의 자연어 처리 분야를 위해 어휘 확률, 상태 전이 확률, 관측 심볼 확률, 상호 정보, T-score 등을 제공하며, 기계 번역 분야에서 필요한 연어를 추출한다.

• Journal of the Korea Furniture Society
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• v.25 no.1
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• pp.61-71
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• 2014

In the Nordrhein-Westfalen, Germany, there are approximately 3,500 industrial buildings under the cultural asset protection and management not only in the Ruhr-region but also state-wide. Unlike traditional cultural assets, industrial assets are closely tied with contemporary life in numerous ways, and have acted as a bridge between the traditional architectural buildings and contemporary architectural buildings, reflecting the overall economical, social and cultural portraits of that time. Reinvestigating them in a new light, granting just and fair values, and preserving and transmitting these modern cultural heritages is a method of preserving the historical and cultural traditions in order to keep own identity and integrity. Nowadays, however, due to various sprawling developments and new development-oriented urban policies, only a select few industrial assets are being protected, the rest facing demolition and damages. In order to better cope with such situation, Korea has officially introduced the Registered Cultural Properties System since 2001, and began acknowledging the historical values of industrial buildings as modern cultural properties. By systematic analysis and deduction of characteristics from successfully recycled precedents such Kueppers Mills at the Innenhafen Duisburg in the state of Nordrhein-Westfalen that have been preserved and recycled as cultural spaces, this paper aims to find and propose suggestions to rehabilitate and recycle the industrial cultural properties in Korea.