This research is to figure out the manufacture proper1ies and the effect of adding red ginseng powder into cookies. When adding red ginseng powder into wheat, there was no significant change in moisture content while the amount of WRC and AWFC increased significantly. In the manufacturing and quality characteristics, there was no noticeable change in thickness and spreadability. Also, wheat cookies containing red ginseng powder didn't show significant differences either and the control plot had the biggest diameter. The change of chromaticity showed that L-value and b-value seemed to significantly decrease while a-value increased a lot In other words, the more ginseng powder was added, the darker its external colour became. In the organic characteristics, the control plot showed the best result in volume, crust, top grain and in almost every part. The volume had the most satisfying result with 6% of red ginseng powder added, and there was not much difference among the groups added with red ginseng powder. Generally, adding up tp 12% of ginseng powder was found best when making cookies.
Kim, Kwang-Ho;Chae, Je-Cheon;Lim, Moo-Sang;Cho, Soo-Yeon;Park, Rae-Kyeong
KOREAN JOURNAL OF CROP SCIENCE
/
v.33
no.s01
/
pp.1-17
/
1988
Rice Quality is considered to the five catagories ; the nutritional value: the characteristics of cooking. eating and processing: grain size, shape and appearance : milling yields: and storage characteristics. Because most rice is processed and consumed in whole-kernel form. the cooking and eating quality is of important and the physical properties of the intact kernel such as size, shape and general appearance are of particular significance in determining marketing quality. Eating Quality which can be directly evaluated by consumer's panel test is so complicate and variable, and thus the objective and simplified method of evaluation is required of using appropriate instruments. Even though many researches have been done to evaluate the eating quality in various aspects such as the texture of cooked rice kernels, amylogram analysis of rice powder, amylose content. gelatinization temperature. moisture absorption of rice kernel, and cooking characteristics, none of them is satisfied for the evaluation of eating quality. The improving eating quality should be also considered to many cultural factors. such as varieties, climatic and soil conditions, cultural method, handling after harvest. milling and storage conditions. In Korea, many researches in grain size. shape and appearance, and eating quality have been done with the varietal improvement mainly by rice breeders, but no effective method of evaluation was established. A few research have been done in the relationship between rice quality and cultural factors. In the future, research in rice quality should emphasize to establish the standard evaluation method in the physicochemical properties of rice kernels for application of varietal selection. and to develop cultural practices for the preserving quality characteristics of the varieties.
The objective of this study was to reveal the impact of thinning and pruning regimes on the physical and mechanical properties of clonal teak wood planted in Java. In this study, a 15-year-old clonal teak plantation was carried out and the obtained data were evaluated with analysis of variance (ANOVA). The results showed that different thinning intensities had a significant impact on the alteration of heartwood volume development (F = 25.63; p < 0.0001). Meanwhile, the impact of different thinning treatments in several physical properties depends on the pruning treatment levels [moisture content (F= 12.18, p < 0.0001); tangential shrinkage (F = 15.60, p < 0.0001); T/R ratio (F = 7.17, p < 0.0001); and volumetric shrinkage (F = 10.81, p < 0.0001)]. However, different thinning intensities had no significant impact on wood basic density alteration (F = 0.72, p = 0.486), while pruning intensities affect the differences between radial (F = 3.52, p = 0.030) and volumetric shrinkage (F = 3.13, p = 0.044). In mechanical properties, thinning intensity levels did not promote any significant differences [modulus of elasticity (F = 1.41, p = 0.248); modulus of rupture (F = 0.94, p = 0.392); compressive strength parallel to grain (F = 0.21, p = 0.813); and compressive strength perpendicular to the grain (F = 0.41, p = 0.669)]. Meanwhile, different pruning treatments and combination treatments were not significantly altered all mechanical properties. These results indicated that the thinning and pruning regimes can enhance the mechanical properties without having a serious alteration in the physical properties of clonal teak wood.
Fifteen types of rice collected from Kurdistan region-Iraq were investigated by principal component analysis (PCA) in terms of physical properties and cooking characteristics. The dimensions of evaluated grains correspond to 5.05-8.75 mm for length, 1.54-2.47 mm for width, and 1.37-1.95 for thickness. The equivalent diameter was in the range of 5.23-10.03 mm, and the area took 13.30-28.25 mm2. The sphericity analysis values varied from 0.32 to 0.56, the aspect ratio from 0.17 to 0.39, and the volume of the grain was measured in the range from 4.48 to 17.74 mm3, hectoliter weight values were 730-820 kg/m3, and true density from 0.6 to 0.96 g/cm3. The broken grain ratio was 1.5-18.3%, thousand kernel weight corresponded to 15.88 to 22.42 g. The water uptake ratios for 30 min of soaking were increased at 60℃ compared to 30 and 45℃. The PCA was used to study the correlation of the most effective factors. Results of PCA showed that the first (PC1) and second (PC2) components retained 63.4% and 34.8% of the total variance, which PC1 was mostly related to hectoliter, broken ratio, and moisture content characteristics while PC2 was mostly concerned with hardness and true density. For cooking properties, the PC1 and PC2 retained 88.5% and 9.3% of the total variance, respectively. PC1 was mostly related to viscosity, spring value, and hardness after cooking, while PC2 was mostly concerned with spring value, hardness before cooking, and hardness after cooking.
This study was carried out to investigate the actual environmental paddy storage conditions in conventional Korean farm warehouses. The paddy storage conditions by the locations and sizes of warehouses were figured out. The effectiveness of the small insulated box for storing paddy was also examined. Observations were made at sixteen different warehouses located in Moonsan-Myeon, Jinyandg-gun, Gyungnam Province from July lst to September 28 th, the period which was considered to be the worst for storing grains. The results are as follows ; 1. the average temperatures of rough rice and air inside the warehouse were 0.9 and 0.7$^\circ$ higher than the outside air temperature. 2. The average relative humidity in warehouses was 1.5percent higher than that of the atomosphere. This fact resulted in the increased moisture content of grains. Therefore, the ventilation for equalizing the relative humidity of inside and outside of warehouses was required. 3. The dry matter of stored rough rice was decreased by 1.1 percent in average druing the observation period. In order to reduce the dry matter loss, application of new grain storing method ;hermetic storage or filling inert gas storage, was highly recommended. 4. Environmental conditions for storing rough rice in a warehouse located in a sloping site are, in general , better than those of a warehouse located in a flat site. But as far as the dry matter of rough rice was concerned, above situation is not always satisfactory. Because it is fairly frequent to observe the higher rate of moisture absorption by grains stored in a warehouse located in a sloping site. 5. Environmental conditions for storing rough rice in a large-scale warehouse were better than those in a small size warehouse. Therefore, it is advisible for farmers to store their grins in the large-scale warehouses commonly used by villagers. 6. It was undesirable to store rough in a insulated box.
This experiment was carried out to investigate the crack of coated Nitrocellulose Lacquer on flatand edge-grained boards of Quercus acutissima, ring-porous wood, and Betula platyphylla var. japonica, diffuse-porous wood, by variations of moisture contents at 7, 13 and 21%. Cold check system was used as an accelerating method for crack development, in which one cycle of the system consisted of 10 replications of each unit cycle, $60^{\circ}C$ for 4hr followdd by $-20^{\circ}C$ for 4hr. The analysis of Nitrocellulose Lacquer characteristics was made by means of water permeation measurement, F.T.I.R. spectroscopy, N.M.R. spectroscopy, gel permeation chromatography, gas chromatography, and D.S.C. The results obtained were as follows: 1. The number of cracks increased with the increasing moisture content of board. 2. The crack of coated film on flat-grained board was fewer in number than on edge-grained board. 3. The crack occurred in Quercus acutissima was more numerous on edge-grained board but less frequent on flat-grained board compared with that in Betula platyphylla var. japonica, respectively. 4. The cold crack vertically developed to the grain both in Quercus acutissima and Betula platyphylla var. japonica. 5. Water permeability in intermediate coated film was lower than in under and top coated film, but the difference was not confirmed between under and top coated film.
Cylindrical and conical types of grain-straw separation equipment which has a stationary crimped sieve drum with rotating inner rotor were constructed. The developed equipments were tested to investigate the characteristics of separating performance under various mechanical conditions and crop conditions. As increase of the inclination of equipment and decrease of pitch of cover vane, the grain recovery was increased while straw rejection was decreased. The grain recovery and overall efficiency were decreased as the rotor speed and feeding velocity were increased for both varieties of rice, moisture contents, and test equipments. Conical prototype equipment performed higher straw rejection, lower grain recovery, and lower power requirement. However, separation performance of conical type equipment was more widely varied with various test conditions compared to cylindrical one. The performance of both equipments showed relatively insensitive to crop feedrate and crop properties, such as variety, moisture content, and grain-to-straw ratio.
This study produced instant Gochujang(red pepper paste) with enhanced convenience by increasing nutritional value and palatability, and by reducing production period, adding in the red pepper seed in the red pepper paste production in order to increase the use of the red pepper seed that is not used often as a food ingredient even though its nutrition value when producing red pepper paste was proven. Moisture content, pH, L-value, a-value, b-value, sugar contents, and salinity of instant Gochujang tended to increase as the amount of red pepper seed increased, while viscosity manifested the opposite trend. Sensory evaluations were conducted on instant Gochujang to assess differences in characteristics, which demonstrated that as the amount of red pepper seeds powder increased, the intensity of redness for the red pepper paste's external appearance, luster, spicy flavor and taste, and savory taste were evaluated strong. Meanwhile, fermentation value, which is red pepper paste's foremost weakness was evaluated as weak. Moreover, there was no difference in the size of the grain when compared to the contrast group consisting of regular red pepper paste. The results of preference test demonstrated that the RG3 with 30% of red pepper seed is optimal in terms of the external appearance, taste, texture and overall preference.
When wet-paddy is threshed by conventional auto-fed thresher, the threshed material under the concave is difficult to separate with pneumatic separation only. The development of thresher with an oscillating sieve in addition to the conventional pneumatic separation has been recommanded to improve the separation of grains from straw and chaff having high moisture content. This study was intended to evaluate the separating performance of an oscillating sieve and to obtain the effective operation conditions of the sieve separation. The sieve with oscillating in an elliptical motion was developed and installed in the experimental unit which can simulate the separating operation of the conventional auto-fed thresher. Results of the study are summarized as follows: 1. The flowing velocity of grains on oscillating sieve was increased as the sieve frequency increased but the feed rate did not significantly affect the flowing velocity of grains on sieve. 2. The effects of sieve frequency and the direction of sieve rotation on the separating performance by oscillating sieve show that increasing the frequency of sieve driving crank above the 460 rpm in the same direction of material flow (con-flow) improved the separating performance. 3. The height of grain guide plate and air velocity through the sieve to optimize the separating performance of oscillating sieve were experimentally determined to give about 10cm above the sieve and 7 m/s, respectively.
Iswanto, Apri Heri;Susilowati, Arida;Azhar, Irawati;Riswan, Riswan;Supriyanto, Supriyanto;Tarigan, Joel Elpinta;Fatriasari, Widya
Journal of the Korean Wood Science and Technology
/
v.44
no.4
/
pp.539-550
/
2016
The objective of this research was to evaluate physical and mechanical properties of three species of Styrax woods from North Tapanuli in Indonesia. The woods were more than 15 years old. Physical properties such as specific gravity, green moisture content, and volume shrinkage were determined by the procedures based on BS-373 standard for small clear specimen. Furthermore, mechanical properties, including modulus of rupture, modulus of elasticity, compression parallel to grain and hardness were also tested according to the standard. Along the stem direction, the edge section had better properties compared with those near the pith section. And the base section had also better properties than upper section. Based on the specific gravity, all of the Styrax woods in this research were classified into III-IV strength classes. A good dimensional stability was demonstrated by the value of the tangential and radial ratio which reached one. With the consideration of the mechanical properties, Styrax woods were suitable use for raw materials of light construction, furniture and handy craft.
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