• 한국식품조리과학회지
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• 제25권2호
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• pp.260-265
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• 2009

The influence of mixing ratio of 25 commercial rice varieties was evaluated by DNA analysis and Toyo value palatability. No relationship was evident between rice palatability and various grain quality properties, or between palatability and mixing ratio. A positive relationship was evident between palatability and texture and between palatability and chalky rice ratio. A negative relationship was evident between mixing ratio and amylose content.

• Journal of Forest and Environmental Science
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• 제31권2호
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• pp.119-125
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• 2015

This study examined the effects of rice straw steaming time and mixing ratio between rice straw and wood particle on the properties of mixed particle board from Acacia mangium Willd wood and rice straw. Rice straw and Acacia mangium Willd wood were collected in Hanoi, Vietnam. The particle board was three-layer particle board with the structural ratio of 1:3:1. The thickness, density and board size of the particle board were 18 mm, $0.7g/cm^3$, and $800{\times}800{\times}18$ (mm, including trimming), respectively. A resin mixture between commercial Urea-formaldehyde (U-F) adhesive and methylene diphenyl isocyanate (MDI) adhesive was used with a dosage of 12% for the core layer and 14% for the surface layer. In this experimental design, the steaming time for rice straw was 15, 30, 45, 60, and 75 minutes at $100^{\circ}C$. The rice straw-wood mixing ratio was 10, 20, 30, 40, and 50%. The results showed that both mixing ratio and steaming time affect the properties of the particleboard, but the mixing ratio has a stronger impact. A higher mixing ratio and a longer steaming time resulted in a better quality of particleboard. The optimal steaming time for rice straw was 46.12 minutes with the straw-wood mixing ratio of 29.85% with the following characteristics of the particle board: the modulus of rupture (MOR) of 14.64 MPa, internal bond strength (IB) of 0.382 MPa, thickness swelling (TS) of 8.83%, and board density of $0.7-0.7g/cm^3$.

• 한국포장학회지
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• 제3권2호
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• pp.17-23
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• 1996

신문고지에 볏짚펄프를 혼합하였을 때 그 혼합비율이 포장 트레이의 물성에 미치는 영향을 조사하였다. 포장 트레이의 밀도는 볏짚펄프의 혼합비율이 증가됨에 따라 전반적으로 증가하는 경향을 보였다. 파열강도는 볏짚펄프의 혼합비율이 40%에 달할 때까지는 약간 감소하다가 그 이상의 혼합비율에서 점차 증가하는 경향을 보였으며 특히 볏짚펄프 단독으로 제조할 경우 트레이의 파열강도는 급격히 증가하였다. 포장 트레이의 압축강도는 볏짚펄프의 혼합비율이 40-80%되는 구간에서 비교적 낮게 나타난 반면 20%와 100% 수준에서는 비교적 높게 나타났다. 볏짚펄프의 혼합이 이루어진 처음 20% 수준에서 투기 시간은 급격히 감소하여 80%에 이를 때까지 약간 감소하다가 100% 수준에서 투기 시간이 증가하는 현상을 나타내었다. 볏짚펄프의 혼합에 따라 트레이 표면의 L값은 약간 낮아지고 b값은 뚜렷하게 증가하여 황색으로 변화함을 알 수 있었다.

• 한국버섯학회지
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• 제15권1호
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• pp.21-24
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• 2017

표고, 느타리, 큰느타리, 팽이, 노루궁뎅이 수확 후 배지에 균사 생장과 밀도를 조사한 결과, 대조구에서 균사 생장이 72 mm/20일이나 처리구에서 느타리 수확 후 배지 고춧대에서 73 mm/20일로 대조구보다 우수하였다. 균사 밀도도 대조구와 비슷한 양상을 나타내었다. 농산부산물 배지이용 버섯 균사생장과 밀도의 영향을 조사한 결과, 대조구 균사 생장이 74 mm/20일, 고춧대에서 101 mm/20일로 대조구보다 우수하였다.

• Journal of Biosystems Engineering
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• 제28권5호
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• pp.411-420
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• 2003

Physical and cultural properties were investigated on the rice-seed pellets made by the pelleting machine(Yu, 2003) as the changes with mixing ratios of soil to rice seed of 6 : 1, 7 : 1, and 8 : I, and rotating speeds of forming rolls of 7, 10, and 13 rpm. Average weight, average diameter, and average sphericity of the pellets were 1.70 g, 12.0 ㎜, and 99.1 ％, respectively. Average number of seeds per pellet was more than 3, and almost all pellets had more than 3 seeds in the cases of mixing ratios of 6 : 1, and 7 : 1 at the forming rolls' speed of 7 rpm. Gradual drying was needed because rapid drying caused cracks on surface of the pellets. Compression strength of the pellets dried in shady room was in the range of 132 ∼ 152 N, which was enough for handling. Comparing with the previous pellets(Park, 2002), average number of seeds per pellet, ratio of pellets including more than 3 seeds, and compression strength increased due to the effects of pressure feed of pellet materials, and improvements of the forming rolls. Emergence ratio of the pellets made at the mixing ratio of 6 : 1 and the forming rolls' speed of 7 rpm, was 100 % on dry paddy and was 97 % on flooded paddy surface. Good growth characteristics, and yield except number of seedling stand and ratio of missing plant were shown in planting of the pellets made at the mixing ratio of 7 : 1 and the forming rolls' speed of 7 rpm on flooded paddy surface field. Considering the cultural results, the mixing ratio of 6 : 1, and the forming rolls' speed of 7 rpm seems to be optimum operating condition for the improved pelleting machine.

• 한국식품조리과학회지
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• 제30권2호
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• pp.146-152
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• 2014

This study surveyed consumers' sensory liking ratings of 3 types of developed brown rice products (brown rice nut waffles, Kimchi and tuna rice ball, sweet red-bean paste rice ball) and analyzed the drivers for liking or disliking the brown rice products. Each brown rice product had a brown rice to brown rice powder ratio of either: 100:0; 80:20; or 50:50. Forty consumers evaluated the acceptance of brown rice products on a 9-point hedonic scale and gave comments regarding liking or disliking each product. The results of the preference investigation analysis showed subjectivity depending on the brown rice product and the respondents' genders and ages. For brown rice nut waffles was affected by gender, age, and brown rice powder mixing ratio (p < 0.05). The variables "liking the aroma"; "liking the delicate flavor"; "liking the chewiness"; "liking the moistness"; "liking the softness"; "liking the harmony"; "liking the aftertaste" and "overall acceptability" did not differ significantly with the Kimchi and tuna rice ball. For the sweet red-bean paste rice ball product, the rates of liking the chewiness, stickiness, moistness, and softness of the 0% brown rice powder mix were all higher (p < 0.05) than were the rates of liking those same qualities in the 50% brown rice powder mix. Among all brown rice products, there were high correlations between the overall acceptability, liking the saltiness, liking the aroma, and liking the harmony. A preference investigation analysis showed that the brown rice product fillings were key factors to the products' overall acceptability.

• 펄프종이기술
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• 제32권4호
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• pp.49-57
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• 2000

This study was carried out to investigate the effect of the type of base papers containing rice straw-BKP on the properties and printabilities of coated papers. Also, it was intended to evaluate the effect of coated paper prepared with anionic and amphoteric latex based coating color. The results obtained from this study were as follows. The fiber length of rice straw-BKP was observed much shorter than those of the wood pulps(Sw-BKP, Hw-BKP). This has effect on physical properties. Therefore, the results of measured physical properties were much lower than those of wood pulps. Also, physical properties tended to increase slightly with the increase of the mixing ratio of Sw-BKP. Opacity of the base paper containing rice straw-BKP, was higher than that of the wood pulps. As the mixing ratio of Sw-BKP increases the opacity tended to decrease. On the other hand, smoothness and roughness to rice straw-BKP were similar with Sw-BKP and its air permeability was lower than those of wood pulps. The optical properties of coated papers containing rice straw-BKP tended to be similar to those of other base papers. The ink receptivity of coated papers containg rice straw-BKP was higher than those of wood pulps and printing gloss was similar to wood pulps. The mixing ratio of Sw-BKP, the ink receptivity and printing gloss of rice straw-BKP were showed no difference irrespective the mixing ratio of Sw-BKP. Meannwhile, amphoteric latex improved the optical properties and printability of coated papers.

• 한국식품조리과학회지
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• 제12권2호
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• pp.146-152
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• 1996

1. 호박죽의 최적 배합비율, 호박죽 제조시 호박:물:찹쌀가루:팥:강낭콩:소금:설탕의 최적 재료배합 비율은 호박 400g, 물 600cc, 찹쌀가루 40g, 팥 30g, 강낭콩 30g, 소금 4g, 설탕 10g 이었다.

• Journal of Biosystems Engineering
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• 제27권5호
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• pp.381-390
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• 2002

Direct seeding of rice-seed pellets is expected to be an alternative for solving problems in current direct seeding cultivation of rice. but mass production of rice-seed pellets is prerequisite for practical application. Design. construction and performance evaluation of an experimental rice seed pelleting machine were carried out for mass production of rice-seed pellets. The pelleting machine intended to make a ball type rice-seed pellet, which have 3∼5 rice seeds and diameter of which is 12 mm. Pellet materials ; rice seeds, soil, and binder were mixed and kneaded by the mixer. The designed rice seed pelleting machine fed pellet materials by screw conveyor to forming rolls and made rice-seed pellets. Capacity, ratio of perfect rice-seed pellets, seed and pellet material loss were investigated as mixing ratio of soil to rice seed and feeding rate of pellet materials. The pelleting machine showed up to 37,000 pellets/h of pelleting rate, 61∼71% of weight ratio of perfect rice-seed pellets to pellet materials supplied, 17∼48% of seed loss ratio. Average weight and average diameter of the pellets were 1.66 g and 12.0 mm. respectively. More than 3 rice seeds were included in most pellets at 6 : 1 of mixing ratio of soil to rice seed. And compression strength of the pellets was in the range of 88-130 N. To improve performance of the pelleting machine, improvements of the forming rolls, feeding mechanism, and discharging mechanism for reducing loss of pellet materials and seeds damage are needed.

• Journal of the Korean Wood Science and Technology
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• 제42권4호
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• pp.420-427
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• 2014

제재과정에서 발생되는 톱밥과 농업부산물인 왕겨의 활용방안을 찾고자 왕겨의 혼합비율에 따라 혼합보드를 제조하고 수지함침 및 탄화과정을 거쳐 혼합세라믹을 제조하여 왕겨의 혼합비율에 따라 물성을 조사하였다. 같은 수지함침율에서 왕겨혼합비율이 증가함에 따라 탄화 후 밀도 및 휨강도는 증가하였으나 중량감소율은 감소하였다. 또한 같은 탄화온도에서 밀도와 휨강도는 왕겨혼합비율이 40%일 때 가장 큰 것으로 나타났다.