• Applied Biological Chemistry
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• v.29 no.3
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• pp.241-247
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• 1986

The relationship between rice and the fluid during cooking was investigated to examine the factors affecting the quality of cooked rice and a new rice cooking method was proposed to improve the unpalatability of aged Milyang 23-long grain rice variety. The changes of heights of rice-bed and the fluid during cooking were measured with a laboratory cooking apparatus made of flat bottomed graduated glass cylinder. Around the boiling, a sudden disappearance of the fluid was observed and then thin film was formed on the rice grains. This film coating was fortified by the addition of 1-2%(w/w) of glutinous rice powder as a film forming agent. The artificial coating on the cooked rice of low quality remarkably improved the gloss, moisture content and shape and the extent of leaching of rice solid into the fluid was reduced with the treatment.

• Korean Journal of Agricultural Science
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• v.44 no.1
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• pp.114-122
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• 2017

An experimental pick-up type pulse crop harvester was built and its harvesting performance for green kernel black bean was evaluated. Field bean loss and harvested bean quality of the harvester were analyzed according to engine speeds of 2,000; 2,400; 2,800; 3,000; and 3,200 rpm, and travel speeds of 0.6; 1.0; and 1.4 m/s. Operating conditions and field capacity of the harvester for proper harvesting were estimated. The harvester had an optimum performance at a grain moisture content of 13.4%, an engine speed of 3,000 rpm, and a travel speed of 1.2 - 1.3 m/s. Subsequently, the picking-up, discharging, and total bean loss ratios were found to be 1.6, 1.3, and 2.9%, respectively. The whole bean, damaged bean, unthreshed bean, and foreign material ratios were determined to be 96.2, 1.0, 0.1, and 0.3%, respectively. Results showed that the harvester had lower bean loss and higher harvested bean quality than those of imported bean combines. The harvester could harvest 2 rows with a crop spacing of an approximately 1.4 m. Its optimum travel speed was estimated to be approximately 1.2 m/s when harvesting performance was taken into account using such variables as field bean loss and harvested bean quality for green kernel black bean. Effective field capacity of the harvester was estimated at approximately 40 a/h.

• Korean Journal of Food Science and Technology
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• v.16 no.3
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• pp.297-302
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• 1984

Kinetics of water diffusion during soaking of two brown rice varieties, Akibare (traditional rice) and Milyang 23 (high-yielding rice), were studied. Brown rice reached at the equilibrium moisture content after 18 hours. The absorption of liquid water by brown rice grain was directly proportional to the square root of hydration time and could be described by the simplified solution of Fick's diffusion equation. The diffusion coefficient was given by the Arrhenius relation: $D\;=\;2.738{\time}10^{-1}\;exp\;(-9,300/RT)$ for Akibare and $D\;=\;4.302{\time}10^{-1}\;exp\;(-9,500/RT)$ for Milyang 23. Hydration rate calculated from hardness change followed the equation of a first order reaction. Hydration mechanism of brown rice was changed at the gelatinization temperature of rice starch.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.39 no.1
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• pp.73-78
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• 1994

This experiment was carried out to investigate the major characteristics associated with the flavor rate and their changes according to days after silking of super sweet corn(Cocktail 86) for vegetable and waxy corn(Chalok 1). Ear elongation finished around 22∼24 days after silking. In kernel development, elongation was much more prominant in super sweet corn than that in waxy corn but thickness was vice versa. Pericarp thickness and kernel hardness of super sweet corn were slightly increased but those of waxy corn were increased rapidly as the ears matured. Moisture and sucrose content of super sweet corn remained high but the waxy corn was not. The reducing sugars(glucose, fructose) were relatively high at the early maturity stage but they were decreased as the ears matured and negatively correlated with sucrose and flavor rate. Soluble solids (Brix %) were positively correlated with sucrose and total sugar(sucrose+ glucose+fructose) content in waxy corn but not in super sweet corn and was considered as inappropriate criate criterion to envaluate the sugar content and flavor rate. Pericarp thickness and sucrose content were positively correlated with the flavor rate in both hybrids but total sugar content, and kernel hardness were positively correlated with flavor rate in super sweet corn and waxy corn respectively.

• Korean journal of food and cookery science
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• v.17 no.4
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• pp.412-420
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• 2001

This study was conducted to identify the optimum cooking method and the ideal composition of Wax gourd Jung Kwa for the purpose of wide distribution. Wax gourd Jung Kwa was made by peeling off the wax gourd, digging out the stuff, slicing, soaking the pieces in ash water, and boiling slightly, then boiling down in honey, grain syrup. sugar, etc. As a result of sensory evaluation, the best color of Jung Kwa was observed in the recipe of pretreated wax gourd 300g, water 1 litre and grain syrup 495$m\ell$; for the flavor, hardness and chewiness, Pretreated wax gourd 300g, water 1 litre, corn syrup 475$m\ell$ and sugar 70g; for the adhesiveness, pretreated wax gourd 300g, water 1 litre and corn syrup 515$m\ell$; for the sweetness, pretreated wax gourd 300g, water 600$m\ell$ and sugar 90g and honey 120g. Overall Qualify was the highest in the recipe of pretreated wax gourd 300g, water 1 litre, com syrup 475$m\ell$ and sugar 70g, of which the sweetness was 74%. There were significant differences in all items (P＜0.05). For mechanical characteristics, the maximum cutting force was the highest in the samples with the recipe of pretreated wax gourd 300g, water 1 litre, corn syrup 475$m\ell$ and sugar 70g, and there were significant differences among all items (P<0.05). The highest moisture content, 45.54%, was observed in the recipe of pretreated wax gourd 300g. water 1 litre and corn syrup 475$m\ell$. There were significant differences among all items (P＜0.05). The L value(lightness) was the highest in the recipe of pretreated wax gourd 300g, water 1 litre, corn syrup 475 $m\ell$ and sugar 50g. The a value(redness) was the highest in the case of pretreated wax gourd 300g, water 1 litre, com syrup 475$m\ell$ and sugar 70g, which was almost red; and the b value(yellowness), wax gourd 300g, water 1 litre and corn syrup 475g, which gave almost Yellow color. Taking consideration of the above results, the most desirable recipe for wax gourd Jung Kwa was to mix the 300g of pretreated wax gourd with 20g of ash powder, boil them slightly for 2 min, soak them in cold water for 1 hour, and boil them down with 475$m\ell$ of com syrup, 70g of sugar, and 1 litre of water for 5 hours, resulting in the sweetness of 74%. The samples with above recipe were the best in flavor, chewiness and hardness in sensory evaluation, and showed the highest maximum cutting force and nearest red color in the mechanical test.

• Asian-Australasian Journal of Animal Sciences
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• v.14 no.11
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• pp.1542-1548
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• 2001

Wheat straw was treated on laboratory scale with 4% urea at a moisture level of 50% along with different amount of HC1 to fix various levels of ammonia (30, 40, 50 and 60%) and stored for 4 weeks. Result, revealed a significant (p<0.01) increase in CP content of the samples where HC1 was added. The CP content of the straw was only 7.8%, which increased to 14.1, 16.0, 15.0 and 15.2% with the addition of acid. Similarly the concentrations of NDF, ADF and hemicellulose was significantly different due to HC1 addition. The level of HC1 recommended was to trap 30% ammonia as there was not significant difference in CP content of straw due to addition of 4 levels of acids. Results of in vivo experiment conducted on nine buffaloes divided randomly into three groups of three animals in each revealed no significant difference in the intake of DM, OM, NDF, ADF, cellulose and hemicellulose in group I (ammoniated straw), group II (HC1 treated ammoniated straw) and group III (HC1 treated ammoniated straw + 1 kg barley grain), but the intake of CP was significantly (p<0.01) more in group III as compared to other 2 groups. The digestibility of DM, OM and CP was significantly (p<0.01) more in groups where HCI treated straw was fed as compared to only ammoniated straw fed group, whereas there was no significant difference in the digestibility of NDF, ADF and cellulose in 3 groups. Intake was significantly higher of nitrogen (p<0.05), calcium (p<0.01) and phosphorus (p<0.01) in group III as compared to other two groups. Animals in all the 3 groups showed positive nitrogen, calcium and phosphorus balance, though the balances of all the 3 nutrients were significantly higher in group III as compared to other 2 groups. Rumen fermentation study conducted in 3 rumen fistulated buffaloes in $3{\times}3$ latin square design offering the same 3 diets as in group I to III revealed that rumen pH was alike statistically in 3 groups and at various time intervals. The mean ammonia-N concentration was significantly (p<0.01) more in group II and III as compared to group I. The mean TVFA concentration (mM/100 ml SRL) were 6.46, 7.84 and 8.47 in 3 groups respectively and different statistically (p<0.01). Results revealed no significant difference in the activities of carboxy methyl cellulase, urease or protease at both the time of sampling (0 h and 4 h) in all the 3 groups of animals.

• Magazine of the Korean Society of Agricultural Engineers
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• v.17 no.1
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• pp.3627-3641
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• 1975

The Government is trying to increase total food grain yield to meet national self sufficiency by means of increasing unit yield as well as extending crop land, and this year he set the target of 321,000 hectare of forest to clear for cropping. This study was carried to investigate the most efficient method of clearing hillock by bulldozer, and successful method to develope yielding potential of newly cleared land in short term. Since the conventional land clearing method is just earth leveling and root removing neglecting top soil treatment, the growth of crop was poor and farmer tends not to care the land. The top-soil-furrowing method is applied through out this study, that is advantageous especially for the land having shallow top soil and low fertility like Korean forest. In this study, various operating method were tried to find out most efficient method separately in connection with the land slope less than 25 percent and over, and several fertilizing methods to develop yielding potential. The results are as follows; 1) For the natural land slope utilization method, applicable to the land having less than 25 percent slope, reverse operating was more efficient than using forward gear of bulldozer. The operating time was 3 hour 32 minutes and 36 seconds using forward gear was 2 hour 32 minutes and 30 seconds for reverse gear operation per 1,000 square meter. 2) Bulldozer having angle blade adjustment needed 7hr 15min. for constructing of terrace per 10a compaire with the one having angle & tilt adjustment needed 6hr 4min for same operations. Specially there is significant difference for operation time of first period (earth cutting) such as bulldozer having angle blade adjustment needed 3hr 56min compaired with the one having angle & tilt adjustment 3hr 59min. In construction of terrace, the bull-dozer having tilting and angle blade adjustment was most suitable and performed efficiently. 3) For the fertilizer application treatment, the grass (Ladino clover) yield in first year was almost same as ordinary field's in the plot applied(N.P.K+lime+manure) while none fertilizer plot showed one tenth of it, and (N.P.K.+lime) applied plot yielded on third. 4) The effect of different land clearing method to yield showed significant difference between each treatment especially in the first year, and the conventional method was the lowest. In the second year, still conventional terracing plot yielded only half of ordinary field while the other plots showed as same as ordinary field's. 5) The downward top soil treatment plot showed most rapid improvement in soil structure during one year physio chemically, it showed increase in pH rate and organic composition, and the soil changed gradually from loam to sand-loam and the moisture content increased against the pF rate, and it gives good condition to grow hay due to the increase of field water capacity with higher available water content. 6) Since the soil of tested area was granite, the rate of soil errosion was increased about 2 to 5 percent influencing in soil structure more sand reducing clay content, and an optimum contour farming method should be prepared as a counter measure of errosion.

• The Korean Journal of Food And Nutrition
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• v.31 no.1
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• pp.17-23
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• 2018

The objective of this study was to compare physicochemical, microbial, and antioxidant properties of domestic and imported wheat kernels for bread making. Two domestic (JK1, 2) and three imported (ND, DNS, and CWRS) kernels were compared. Domestic kernels had higher moisture contents, and lower ash and protein contents (p<0.05). In grain characteristics, JK1 had 13.62% of damaged kernels, which was the highest among the samples (p<0.05). JK2 was similar to imported kernels in the ratio of sound kernels, foreign materials, and damaged kernels. Kernel size of JK1, 2 was larger than the imported kernels; therefore, kernels area and perimeter were higher by the image analyzer. Domestic kernels hid lower total aerobic counts the imported kernels (p<0.05). Domestic kernels and DNS had no yeast, while NS and CWRS had yeast in kernels. DNS (3.08 mg gallic acid equivalent (GAE)/g) had the highest total polyphenol content (TPC), followed by JK1 (2.81 mg GAE/g). JK2 had the lowest amount of TPC as 2.26 mg GAE/g. Total flavonoid content (TFC) was the highest in DNS as 0.44 mg catechin equivalent (CE)/g and JK2 was the lowest as 0.12 mg CE/g. Domestic wheat kernels had lower protein content and lightness than the imported wheat kernels so that flour from domestic wheat kernels may have lower quality for baking.

• Journal of the Korean Geotechnical Society
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• v.24 no.1
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• pp.51-59
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• 2008

In this study, cyclic shear characterics of sand-clay mixtures were analyzed. In order to perform cyclic triaxial tests on sand clay mixtures, natural clays with activity and silica sand were mixed variously to reproduce soils with wide range of grain size compositions. Test specimens with various fines contents were prepared by the moisture compaction and pre-consolidation methods, while paying attention to the void ratio expressed in terms of the sand structure and clay structures, and undrained cyclic shear tests were performed. In the test results, cyclic shear strength decreased with increasing of sand granular void ratio below 20% of fine contents. When the granular void ratio of the test specimen exceeded the maximum void ratio of the silica sand, the clay matrix dominated the soil structure, and soil structures were not influenced by compaction energy. It was observed that, the matrix structure of the coarse particles has great effect on the undrained cyclic shear strength characteristics for sand-clay mixtures, and therefore, it is more appropriate to pay more attention to the density of the sand structure, rather than to the fines content.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.36 no.4
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• pp.345-350
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• 1991

Rough rice samples of Chucheongbyeo, Bongkwangbyeo and Hwaseongbyeo were collected by the National Agricultural Products Inspection Office. Drying methods of rough rice were sun drying and forced ventilation drying by an oven dryer and temperature of the oven dryer was set to 43, 60, 70, or 8$0^{\circ}C$. Moisture content of samples was reduced from ca. 20% to 15% at the end of drying, and additionally to 12.5 % for the drying at 8$0^{\circ}C$. Characteristics related to rice grain quality, milling recovery, ratio of broken and cracked rices, percentage of germination, and sensory scores of the cooked rices were evaluated. Yielding percentage of brown rice and polished rice remarkably decreased by drying at 8$0^{\circ}C$. Percentages of cracked rice and broken rice were within the criterion of the second grade government brown rice (20%) only in the sun dried and the rices dried at 43$^{\circ}C$, on the basis of damaged rice, opaque kernel rice and colored rice. Broken rice percentage of the polished rice was within the criterion for the standard of government rice (5%) in the sun dried and the rices dried at 43$^{\circ}C$. Germination percentage of rough rice was higher than 80% in sun drying and drying at 43$^{\circ}C$, but remarkably decreased by drying rice at 6$0^{\circ}C$ and over. Sensory palatability of the cooked rice decreased with increase in drying temperature. The present governmental method of judging rough rice on the basis of moisture content and appearance of the rough rice appears to be improved to include the ratio of broken and cracked rices.