• 한국식품영양학회:학술대회논문집
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• 한국식품영양학회 2001년도 동계 학술심포지움
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• pp.39-74
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• 2001

The endeavors enhancing the grain quality of high-yielding japonica rice were steadily continued during 1980s∼1990s along with the self-sufficiency of rice production and the increasing demands of high-quality rices. During this time, considerably great, progress and success was obtained in development of high-quality japonica cultivars and qualify evaluation techniques including the elucidation of interrelationship between the physicochemical properties of rice grain and the physical or palatability components of cooked rice. In 1990s, some high-quality japonica rice caltivars and special rices adaptable for food processing such as large kernel, chalky endosperm aromatic and colored rices were developed and its objective preference and utility was also examined by a palatability meter, rapid-visco analyzer and texture analyzer. The water uptake rate and the maximum water absorption ratio showed significantly negative correlations with the K/Mg ratio and alkali digestion value(ADV) of milled rice. The rice materials showing the higher amount of hot water absorption exhibited the larger volume expansion of cooked rice. The harder rices with lower moisture content revealed the higher rate of water uptake at twenty minutes after soaking and the higher ratio of maximum water uptake under the room temperature condition. These water uptake characteristics were not associated with the protein and amylose contents of milled rice and the palatability of cooked rice. The water/rice ratio (in w/w basis) for optimum cooking was averaged to 1.52 in dry milled rices (12% wet basis) with varietal range from 1.45 to 1.61 and the expansion ratio of milled rice after proper boiling was average to 2.63(in v/v basis). The major physicochemical components of rice grain associated with the palatability of cooked rice were examined using japonica rice materials showing narrow varietal variation in grain size and shape, alkali digestibility, gel consistency, amylose and protein contents, but considerable difference in appearance and torture of cooked rice. The glossiness or gross palatability score of cooked rice were closely associated with the peak. hot paste and consistency viscosities of viscogram with year difference. The high-quality rice variety “Ilpumbyeo” showed less portion of amylose on the outer layer of milled rice grain and less and slower change in iodine blue value of extracted paste during twenty minutes of boiling. This highly palatable rice also exhibited very fine net structure in outer layer and fine-spongy and well-swollen shape of gelatinized starch granules in inner layer and core of cooked rice kernel compared with the poor palatable rice through image of scanning electronic mcroscope. Gross sensory score of cooked rice could be estimated by multiple linear regression formula, deduced from relationship between rice quality components mentioned above and eating quality of cooked rice, with high Probability of determination. The ${\alpha}$ -amylose-iodine method was adopted for checking the varietal difference in retrogradation of cooked rice. The rice cultivars revealing the relatively slow retrogradation in aged cooked rice were Ilpumbyeo, Chucheongbyeo, Sasanishiki, Jinbubyeo and Koshihikari. A Tongil-type rice, Taebaegbyeo, and a japonica cultivar, Seomjinbyeo, shelved the relatively fast deterioration of cooked rice. Generally, the better rice cultivars in eating quality of cooked rice showed less retrogiadation and much sponginess in cooled cooked rice. Also, the rice varieties exhibiting less retrogradation in cooled cooked rice revealed higher hot viscosity and lower cool viscosity of rice flour in amylogram. The sponginess of cooled cooked rice was closely associated with magnesium content and volume expansion of cooked rice. The hardness-changed ratio of cooked rice by cooling was negatively correlated with solids amount extracted during boiling and volume expansion of cooked rice. The major physicochemical properties of rice grain closely related to the palatability of cooked rice may be directly or indirectly associated with the retrogradation characteristics of cooked rice. The softer gel consistency and lower amylose content in milled rice revealed the higher ratio of popped rice and larger bulk density of popping. The stronger hardness of rice grain showed relatively higher ratio of popping and the more chalky or less translucent rice exhibited the lower ratio of intact popped brown rice. The potassium and magnesium contents of milled rice were negatively associated with gross score of noodle making mixed with wheat flour in half and the better rice for noodle making revealed relatively less amount of solid extraction during boiling. The more volume expansion of batters for making brown rice bread resulted the better loaf formation and more springiness in rice bread. The higher protein rices produced relatively the more moist white rice bread. The springiness of rice bread was also significantly correlated with high amylose content and hard gel consistency. The completely chalky and large gram rices showed better suitability for fermentation and brewing. Our breeding efforts on rice quality improvement for the future should focus on enhancement of palatability of cooked rice and marketing qualify as well as the diversification in morphological and physicochemical characteristics of rice grain for various value-added rice food processings.

• 한국버섯학회지
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• 제7권3호
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• pp.130-134
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• 2009

느타리 버섯류의 새로운 품종을 개발하기 위하여 백색느타리 신품종을 육성하였다. 2005년부터 2007년까지 백색느타리 유전자원을 수집하여 특성검정을 하였다. 2007년에 육종모본 수한의 백색변이체 ASI2842와 원형의 백색변이체 MGL0205를 선발, 교잡하여 84개의 교잡주를 육성하였다. 이중에서 우수한 Po2007-63 ($2842-7{\times}0205-7$) 을 선발하여 특성검정, 확대재배를 실시하여 농작물 직무육성 신품종 선정심의회에서 '고니 '로 명명되었다. 주요특성으로 균사 생장 적온이 $25{\sim}30^{\circ}C$이며 버섯 원기 형성 및 발생 온도는 $10{\sim}16^{\circ}C$이였다. 자실체의 갓 색깔은 백색으로 자연 상태에서 봄, 가을에 재배가 알맞은 특성을 가지고 있다. 균사체 배양기간은 25~30일이며 균 긁기 후 초발이소요일수는 3~5일로 온도가 높을수록 단축된다. 자실체 형태는 얕은 깔때기형이다. 유효경수는 병당 $8{\pm}2$개, 대굵기는 $14{\pm}1mm$, 대길이는 $67.6{\pm}8mm$로 다른 느타리 종에 비해 자실체 대가 굵고 길며, 갓두께는 $4.7{\pm}0mm$로 갓이 작고 부스러짐에 강하여 품질이 우수하다. 자실체 수량은 병당 ($850m{\ell}$) $91{\pm}13g$로 대조군 미소의 수량지수를 100으로 보았을 때 97이였다. 품질을 높게 하려면 재배온도를 $11^{\circ}C$ 정도로 다소 낮은 생육온도에서 관리하는 것이 좋다. 가변특성으로는 감자배지와 버섯완전배지에서 균사를 배양한 결과 $20-25^{\circ}C$에서는 버섯완전배지에서 생장이 빠르다. 그러나 $30^{\circ}C$에서는 감자배지에서 생장이 양호하였다. 이러한 현상은 대조구인 미소에서도 동일한 경향이었다. 또한 2종류의 primer를 이용하여 새로운 품종 '고니'와 모균주에 대한 DNA profile을 분석한 결과 primer URP 1에서는 양친주의 주요 밴드를 가지며 대조구인 미소와는 뚜렷하게 구분되었고, primer URP 2에서는 양친주 주요 밴드는 가지나 대조구와도 유사한 밴드를 나타내었다. 신품종 백색느타리 '고니'는 백색이 갖는 깨끗하고 신선한 이미지로 웰빙식품이 각광을 받고 있는 시대에 맞게 다양하고 우수한 버섯을 요구하는 소비자를 만족시키는데 기여 할 것으로 기대된다.

• 대한원격탐사학회지
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• 제26권5호
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• pp.477-487
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• 2010

북한의 산림은 1970년대부터 산지개간과 땔나무 채취, 벌목 등에 의해 대규모로 황폐화되었으며, 이러한 산림황폐지는 경제적, 환경적, 재해발생 측면에서 반드시 복구되어야 한다. 본 연구의 목적은 산림황폐지가 대규모로 발견되고 있는 북한 혜산 지역에 대해 산림복구사업 (A/R CDM 사업)을 계획할 수 있는 잠재적 대상지를 추출하기 위한 목적으로, 입목지와 산림황폐지(무립목지, 개간산지, 산간나지)를 보다 정확하게 분류하지 위한 고해상도 영상 기반의 영상분류기법을 개발하고자 한다. 북한의 산림황폐지 유형은 분광특성뿐 아니라 질감특성에 따라 구분될 수 있다. 따라서 본 연구에서는 2.5m SPOT Pan-Sharpened 영상을 이용해 분할영상을 제작하고 이 과정에서 생성된 질감(texture) 정보를 산림피복 분류 시 분광정보와 함께 활용했다. 분할영상의 제작 시 Scale factor 40/Shape Factor 0.3을 적용하였을 떼 각 산림피복 항목을 분리할 수 있는 적절한 규모의 분할조각이 생성되었다. 또한 산림 피복을 가장 잘 분류해내는 최적밴드를 선정한 결과 기존의 분광밴드 1/2/3 에 질감밴드인 GLCM_dissimilarity (밴드2), GLCM homogeneity (밴드2), GLCM_standard deviation (밴드3)를 추가 하였을 때 산림황폐지 유형간 분리도가 가장 커지는 것으로 나타났다. 질감특성을 이용한 분할영상기반 분류결과기법에 따른 분류결과(80.4%)는 분광정보만을 이용하는 방법의 분류결과(70.3%) 보다 정확도가 높았으며, 특히 입목지와 무립목지의 분리에 있어서 약 23~25%의 정확도 향상 효과를 보였다. 결론적으로 본 연구에서는 직접 현지조사를 하기 어려운 북한지역에 대해 고해상도 위성영상이 효과적인 산림피복분류의 근거를 제공했으며 영상의 분류 시 질감특성을 함께 활용하는 것이 상세한 산림피복 분류에 있어서 정확도 향상에 기여를 할 수 있다는 것을 확인할 수 있었다.

• 한국육종학회지
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• 제49권4호
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• pp.420-427
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• 2017

'풍원미'는 육색이 담주황색이면서 식미, 괴근의 상품성이 우수한 계통을 육성할 목적으로 2006년에 표피색이 홍색, 괴근 모양이 방추형인 '베니사쯔마(IT232278)'를 모본, 육색이 농주 황색인 'Luby3074(IT232216)'를 부본으로 하여 인공교배 하였다. 2007년부터 2009년까지 실생개체선발시험과 계통선발시험, 2010년부터 2011년까지 생산력검정시험을 수행하여 괴근 육색이 담주황색이고 괴근 모양, 수량성, 식미가 양호한 'MI2006-99-04' 계통을 '목포84호'로 계통명을 부여하여 지역적응시험에 공시하였다. 2012년부터 2014년까지 3년간 지역적응시험을 수행한 결과, 수량성, 품질특성, 병해충저항성 등이 대비품종인 '율미'보다 우수하여 2014년 12월 농촌진흥청 농작물직무육성신품종선 정심의회에서 신품종으로 선정되었으며 '풍원미'라 명명하였다. '풍원미'의 줄기색과 엽색, 마디색, 잎자루색은 모두 녹색이며 잎 모양은 심장형이다. '풍원미' 괴근의 껍질색은 홍색, 육색은 담주황색이고 괴근 모양은 방추형이다. '풍원미'는 덩굴쪼김병에 중도저항성이며 고구마뿌리혹선충에 저항성이다. '풍원미' 괴근의 건물률은 31.2%로 '율미'와 비슷하였고 찐고구마 육질은 중간질이다. '풍원미'의 찐고구마 당도는 $25.5^{\circ}Brix$이고, 생고구마와 찐고구마의 총 유리당 함량은 각각 8.3 g/100g DW, 31.6 g/100g DW이며 '풍원미'의 찐고구마 감미도는 16.5으로 '율미'보다 단맛이 강하고 식미가 우수하다. '풍원미' 괴근의 베타카로틴 함량은 9.1 mg/100g DW이며 전분의 호화개시온도는 $69.6^{\circ}C$로 '율미'보다 낮은 온도에서 호화되었다. '풍원미'는 조기재배시 상품괴근수량이 24.3 MT/ha으로 '율미'보다 46% 많았다. 적기 및 만기재배시 주당상품괴근수는 2.8 개/주, 상품괴근평균중은 156 g이었으며 상품괴근수량이 24.1 MT/ha으로 '율미'보다 26% 많았다(품종보호권 등록번호: 제6428호, 2017. 01. 16).

• 한국지리정보학회지
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• 제22권2호
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• pp.36-49
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• 2019

본 연구는 강원대학교 학술림을 대상으로 현장조사 기반(Field Survey Based)에 의한 감염목(FSB_감염목)과 객체분류기반(Object Classification Based)에 의한 감염목(OCB_감염목)을 추출하고 감염목에 대한 공간적 분포특성 및 발생강도 평가를 목적으로 하였다. OCB 최적 가중치는 Scale 11, Shape 0.1, Color 0.9, Compactness 0.9, Smoothness 0.1로 선정되었으며, 전체 분류정확도는 약 94%, Kappa 계수는 0.88로 매우 높았다. OCB_감염목 지역은 약 2.4ha로 전체 면적의 약 0.05% 발생하였다. OCB_감염목와 FSB_감염목의 임분구조 분포특성 및 지형 지리적 요인을 비교 하면, OCB_감염목 영급은 IV영급의 분포비율이 약 44%로 가장 높았으며, FSB_감염목의 영급도 IV영급의 분포비율이 약 55%로 가장 높았다. OCB_감염목의 IV영급 비율은 FSB_감염목보다 약 11% 낮았다. OCB_감염목 경급은 소경목과 중경목이 약 93%로 대부분을 차지한 반면, FSB_감염목 경급은 중경목과 대경목이 약 87%로 전체 대상지의 경급 분포와 상이하였다. 한편, OCB_감염목 표고 분포비율은 401-500m에서 약 30%로 가장 높은 반면, FSB_감염목은 301-400m에서 약 45%로 상이하였으며, 임도로부터 접근성 분포 비율은 OCB_감염목과 FSB_감염목 모두 100m이하에서 각각 약 24%와 31%로 가장 높아 임도로부터 접근성이 높을수록 감염목이 높았다. OCB_감염목 핫스팟은 31임반과 32임반으로 영급과 경급이 높은 지역에서 높게 분포하였다.

• 수산해양기술연구
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• 제9권1호
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• pp.1-18
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• 1973

중층트를 어구(漁具)의 소해심도(掃海深度)를 일정(一定)한 적정어획속도(適正漁獲速度)에서 기동성(機動性)있게 변화(變化)시키기 위하여 기초적인 모형어구(模型漁具)의 수조실험(水槽實驗)과 특별(特別)히 고안한 깊이바꿈틀을 이용(利用)한 이차(二次)에 걸친 해상시험(海上試驗)을 통(通)하여 연구한 결과를 요약(要約)하면 다음과 같다. 1. 중층(中層)트롤의 그물어구의 깊이 y는 끌줄의 길이 L과 단위(單位) 길이의 끌줄, 깊이바꿈틀 및 그물의 각(各) 수중중량(水中重量) $W_r,\;W_o,\;W_n$과 각(各) 항력(抗力) $R_r,\;R_o,\;R_n$ 사이의 관계(關係)는 차원해석법(次元解析法)에 의하면 다음과 같다. $$y=kLf(\frac{W_r}{R_r},\;\frac{W_o}{R_o},\;\frac{W_n}{R_n})$$ 단(但), k는 상수(常數)이고 f는 함수이다. 2. 단위 길이당(當)의 수중중량(水中重量) $W_r$, 길이 L인 끌줄 끝에 항력(抗力) $D_n$, 수중중량(水中重量) $W_n$d인 수중저항분를 매달고 끌줄의 다른 한 끝을 수면(水面)에서 예인(曳引)할 때,. 끌줄의 형상(形狀)을 현수곡선이라고 보면, 수중저항분의 깊이 y는 다음과 같다. $$y=\frac{1}{W_r}\{\sqrt{{D_n^2}+{(W_n+W_rL)^2}}-\sqrt{{D_n^2+W_n}^2\}$$ 3. 중층(中層)트롤의 그물어구(漁具)깊이의 변화(變化) ${\Delta}y$는 예강(曳綱)의 길이 L을 바꾸거나 추(錘) ${\Delta}W_n$를 부가(附加)하면 다음과 같다. $${\Delta}y{\approx}\frac{W_n+W_{r}L}{\sqrt{D_n^2+(W_n+W_{r}L)^2}}{\Delta}L$$ $${\Delta}y{\approx}\frac{1}{W_r}\{\frac{W_n+W_rL}{\sqrt{D_n^2+(W_n+W_{r}L)^2}}-{\frac{W_n}{\sqrt{D_n^2+W_n^2}}\}{\Delta}W_n$$ 단(但), $D_n$은 그물어구의 항력(抗力)이다. 4. 끌줄 상(上)의 중간점(中間点)에 추(錘) $W_s$를 부가(附加)할 때 중층(中層)트롤 그물어구의 깊이바꿈 ${\Delta}y$는 $${\Delta}y=\frac{1}{W_r}\{(T_{ur}'-T_{ur})-T_u'-T_u)\}$$ 단(但) $$T_{ur}^l=\sqrt{T_u^2+(W_s+W_{r}L)^2+2T_u(W_s+W_{r}L)sin{\theta}_u$$ $$T_{ur}=\sqrt{T_u^2+(W_{r}L)^2+2T_uW_{r}L\;sin{\theta}_u$$ $$T_{u}'=\sqrt{T_u^2+W_s^2+2T_uW_{s}\;sin{\theta}_u$$ $T_u$ 추(錘)를 부가(附加)하지 않았을 때 끌줄 상(上)의 중간점(中間点)에 있어서의 예인어선(曳引漁船) 쪽을 향하는 장력(張力)이고, ${\theta}_u$는 장력(張力) $T_u$와 수평방향(水平方向)과 이루는 각도(角度)이다. 5. 어떠한 형태(形態)의 저예강용(底曳綱用) 전개판(展開板)도 성능(性能)에 있서어 차이는 있으나 전중량(全重量)을 가볍게 하고 저변(底邊)에 무게를 달아 안정(安定)시키면 중층예강용(中層曳綱用)으로 사용(使用)할 수 있다는 것이 모형(模型) 실험(實驗)결과 밝혀졌다. 6. 모형(模型) 그물(Fig.6)의 수조실험(水槽實驗)에서는 예강속도(曳綱速度) v m/sec, 강고(綱高) H cm 및 수유저항(水流抵抗) R kg 사이에는 다음과 같은 간단(簡單)한 관계식(關係式)이 성립(成立)한다. $$H=8+\frac{10}{0.4+v}$$$R=3+9v^2$$ 7. 특별(特別)히 고안한 십자(十字)날개형(型) 깊이바꿈틀과 H날개형(型) 깊이 바꿈틀을 비교(比較)한 결과(結果) 전자(前者)보다 안정성(安定性)이 우월하였다. 8. 그물어구(漁具)의 유수저항(流水抵抗)이 매우 크며 또 거의가 항력(抗力)으로 볼 수 있으므로 깊이바꿈틀의 종류에 관계없이 그물어구의 소해심도(掃海深度)는 대단히 안정(安定)된 상태를 유지하였다. 9. H날개형(型) 깊이바꿈틀의 수평(水平)날개 면적율 $1.2{\times}2.4m^2$로 하였을 때 유수저항(流水抵抗) 2 ton의 그물 어구를 2.3kts로 예인(曳引)하면서 영각(迎角)을 $0^{\circ}{\sim}30^{\circ}$로 변화(變化)시킨 결과(結果), 끌줄의 길이에 관계없이 약(約) 20m의 깊이바꿈을 얻을 수 있었다.

• Journal of Biosystems Engineering
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• 제1권1호
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• pp.15-15
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• 1976

In analyzing the operational characteristics of a rice whitening machine, the internal radial pressure of the machine was measured using strain gage equipment. Changes in cylinder and feed screw configurations, screen type, cylinder speed and counter-pressure levels were examined to determine their impact on the quality and quantity of milled rice and the performance of the machine. The results are summarized as follows: 1. The internal radial pressure in the whitening chamber varied with the surface condition of the grain being processed. During the first or second pass through the machine, pressure was relatively low, reached a maximum after two to three passes with combinations I and II, three to six with combination III and then began to fall. 2. The pitch of the feed screw and the size of the feed gate opening which determine the rate of entry of grain into the whitening chamber, appeared to be the most important factor aff-::cting the degree of radial pressure, quality and quantity of milled rice and the efficiency of the machine. Using a feed screw with a wide pitch (4.8cm), radial pressure was relatively high and head rice recovery ratio \vere quite low. In this case capacity and machine effic?iency were much higher than obtained when using a feed screw with a narrow pitch (2.3cm). Very significant responses in radial pressure, head rice recovery rates and machine capacity were observed with changes in cylinder speed and counter-pressure levels when using the wide pitch feed screw. 3. The characteristics of the screen which surrounds the whitening chamber had an important effect on whitening efficiency. The existence of small protuberances on the original screen resulted in significant increases in both machine capacity and efficiency but without a significant decrease in head rice recovery or development of excessive radial pressure. Further work is required to determine the effects of screen surface conditions and the shape of the cylinderical steel roller on the rate of bran removal, machine efficiency and recovery rates. The size of the slotted perforations 0:1 the screen affects total milled rice recovery. The opening size on the original screen was fabricated to accommodate the round shape of Japonica rice varieties but was not suitable for the more slender Indica type. Milling Indica varieties with this screen resulted in a reduction in total milled rice recovery. 4. An increase in cylinder speed from 380 to 820 rpm produced a positive effect on head rice recovery for all machine combinations at every level of counter-pressure used in the tests. Head rice recovery was considerably lower at 380rpm using a wide screw pitch when compared to the results obtained at speeds from 600 to 820 r.p.m. The effects of cylinder speed On radial pressure, capacity and machine efficiency showed contrasting results, depending on the width of the feed screw pitch. With a narrow feed screw pitch (2.3cm), a direct proportional relationship was observed bet?ween cylinder speed and both radial pressure and machine efficiency. In contrast, using a 4.8 centimeter pitch feed roller produced a series of inverse relationships between the above variables. Based on the results of this study it is recommended when milling Indica type long grain rice varieties that the cylinder speed of the original machine be increased from 500-600 rmp up to a minimum of 800 rpm to obtain a greater abrasive effect between the grain and the screen. The pitch of the feed screw should be also reduced to decr?ease the level of internal radial pressure and to obtain higher machine efficiency and increased quality of milled rice with increased cylinder speeds. Further study on the interaction between cylinder speed and feed screw pitch is recommended. 5. An increase in the counter pressure level produced a negative effect On the head rice recovery with an increase in radial pressure, capacity, and machine efficiency over all combinations and at every level of cylinder speed. 6. Head rice recovery rates were conditioned primarily by the pressure inside the whitening chamber. According to the empirical cha racteristics curve developed in this study, the relationships of head rice recovery ($Y_h$) and machine capacity ($Y_c$/TEX>) to internal radial pressure ($X_p$) followed an inverse quadratic function and a linear function respectively: $$Y_h^\Delta=\frac{1}{{1.4383-0.2951X_p^\ast+0.1425X_p^{\ast\ast}}^2} , (R^2=0.98)$$$$Y_c^\Delta=-305.83+374.37X_p^{\ast\ast}, (R^2=0.88)$$The correlation between capacity and power consumption per unit of brown rice expressed in the following exponential function: $$Y_c^\Delta=1.63Y_c^{-0.7786^\{\ast\ast}, (R^2=0.94)$$These relationships indicate that when radial pressure increases above a certain range (1. 6 to 2.0 kg/$cm^2$ based On the results of the experiment) head ricerecovery decrea?ses in a quadratic relation with a inear increase in capacity but without any decrease in power consump tion per unit of brown rice. On the other hand, if radial pressure is below the range shown above, power consumption increases dramatically with a lin?ear decrease in capacity but without significant increases in head rice recovery. During the operation of a given whitening machine, the optimum radial pressure range or the correct capacity range should be selected by controlling the feed rate and/or counter-pressure keeping in mind the condition of the grain, particulary the hardness. It was observed that the total number of passes is related to radial pessure level, feed rate and counter-pressure level. The higher theradial pressure the fewer num?ber of pass required but with decreased head rice recovery. In particular, when using high feed rates, the total number of passes should be increased to more than three by reducing the counter-pressure level to avoid decreaseases in head rice recovery (less than 65 percent head rice recovery on the basis of brown rice) at every cylinder speed. 7. A rapid rise in grain temperature seemed to have a close relationship with the pressure generated inside the whitening chamber and, subsequently with head rice reco?very rates. The higher the rate of increase, the lower were the resulting head rice recoveries.

• Journal of Biosystems Engineering
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• 제1권1호
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• pp.17-48
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• 1976

In analyzing the operational characteristics of a rice whitening machine, the internal radial pressure of the machine was measured using strain gage equipment. Changes in cylinder and feed screw configurations, screen type, cylinder speed and counter-pressure levels were examined to determine their impact on the quality and quantity of milled rice and the performance of the machine. The results are summarized as follows: 1. The internal radial pressure in the whitening chamber varied with the surface condition of the grain being processed. During the first or second pass through the machine, pressure was relatively low, reached a maximum after two to three passes with combinations I and II, three to six with combination III and then began to fall. 2. The pitch of the feed screw and the size of the feed gate opening which determine the rate of entry of grain into the whitening chamber, appeared to be the most important factor aff-::cting the degree of radial pressure, quality and quantity of milled rice and the efficiency of the machine. Using a feed screw with a wide pitch (4.8cm), radial pressure was relatively high and head rice recovery ratio \vere quite low. In this case capacity and machine effic\ulcorneriency were much higher than obtained when using a feed screw with a narrow pitch (2.3cm). Very significant responses in radial pressure, head rice recovery rates and machine capacity were observed with changes in cylinder speed and counter-pressure levels when using the wide pitch feed screw. 3. The characteristics of the screen which surrounds the whitening chamber had an important effect on whitening efficiency. The existence of small protuberances on the original screen resulted in significant increases in both machine capacity and efficiency but without a significant decrease in head rice recovery or development of excessive radial pressure. Further work is required to determine the effects of screen surface conditions and the shape of the cylinderical steel roller on the rate of bran removal, machine efficiency and recovery rates. The size of the slotted perforations 0:1 the screen affects total milled rice recovery. The opening size on the original screen was fabricated to accommodate the round shape of Japonica rice varieties but was not suitable for the more slender Indica type. Milling Indica varieties with this screen resulted in a reduction in total milled rice recovery. 4. An increase in cylinder speed from 380 to 820 rpm produced a positive effect on head rice recovery for all machine combinations at every level of counter-pressure used in the tests. Head rice recovery was considerably lower at 380rpm using a wide screw pitch when compared to the results obtained at speeds from 600 to 820 r.p.m. The effects of cylinder speed On radial pressure, capacity and machine efficiency showed contrasting results, depending on the width of the feed screw pitch. With a narrow feed screw pitch (2.3cm), a direct proportional relationship was observed bet\ulcornerween cylinder speed and both radial pressure and machine efficiency. In contrast, using a 4.8 centimeter pitch feed roller produced a series of inverse relationships between the above variables. Based on the results of this study it is recommended when milling Indica type long grain rice varieties that the cylinder speed of the original machine be increased from 500-600 rmp up to a minimum of 800 rpm to obtain a greater abrasive effect between the grain and the screen. The pitch of the feed screw should be also reduced to decr\ulcornerease the level of internal radial pressure and to obtain higher machine efficiency and increased quality of milled rice with increased cylinder speeds. Further study on the interaction between cylinder speed and feed screw pitch is recommended. 5. An increase in the counter pressure level produced a negative effect On the head rice recovery with an increase in radial pressure, capacity, and machine efficiency over all combinations and at every level of cylinder speed. 6. Head rice recovery rates were conditioned primarily by the pressure inside the whitening chamber. According to the empirical cha racteristics curve developed in this study, the relationships of head rice recovery ($Y_h$) and machine capacity ($Y_c$/TEX>) to internal radial pressure ($X_p$) followed an inverse quadratic function and a linear function respectively: $$Y_h^\Delta=\frac{1}{{1.4383-0.2951X_p^\ast+0.1425X_p^{\ast\ast}}^2} , (R^2=0.98)$$ $$Y_c^\Delta=-305.83+374.37X_p^{\ast\ast}, (R^2=0.88)$$ The correlation between capacity and power consumption per unit of brown rice expressed in the following exponential function: $$Y_c^\Delta=1.63Y_c^{-0.7786^\{\ast\ast}, (R^2=0.94)$$ These relationships indicate that when radial pressure increases above a certain range (1. 6 to 2.0 kg/$cm^2$ based On the results of the experiment) head ricerecovery decrea\ulcornerses in a quadratic relation with a inear increase in capacity but without any decrease in power consump tion per unit of brown rice. On the other hand, if radial pressure is below the range shown above, power consumption increases dramatically with a lin\ulcornerear decrease in capacity but without significant increases in head rice recovery. During the operation of a given whitening machine, the optimum radial pressure range or the correct capacity range should be selected by controlling the feed rate and/or counter-pressure keeping in mind the condition of the grain, particulary the hardness. It was observed that the total number of passes is related to radial pessure level, feed rate and counter-pressure level. The higher theradial pressure the fewer num\ulcornerber of pass required but with decreased head rice recovery. In particular, when using high feed rates, the total number of passes should be increased to more than three by reducing the counter-pressure level to avoid decreaseases in head rice recovery (less than 65 percent head rice recovery on the basis of brown rice) at every cylinder speed. 7. A rapid rise in grain temperature seemed to have a close relationship with the pressure generated inside the whitening chamber and, subsequently with head rice reco\ulcornervery rates. The higher the rate of increase, the lower were the resulting head rice recoveries.

• 한국자기학회지
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• 제12권5호
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• pp.189-194
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• 2002

Sm-Co소결자석의 자기적 특성에 미치는 Zr의 영향을 연구하기 위해 Zr함량별로 잉곳을 제조하여 용체화처리 및 시효 조건에 따른 소결자석의 미세구조와 자기적 특성을 조사하였다. Sm(C $O_{.688-x}$F $e_{.242}$C $u_{.07}$Z $r_{x}$)$_{7.404}$ (0.013$\leq$x$\leq$0.026) 합금의 주조조직은 x가 증가함에 따라 공정조직의 분율이 작아지고 공정 영역의 크기가 감소하였다. 반면, 수지상 조직은 x=0.022합금이 가장 미세하였다. Sm(C $O_{.688-x}$F $e_{.242}$C $u_{.07}$Z $r_{x}$)$_{7.404}$ 소결자석은 Sm $Co_{5}$상과 S $m_2$C $O_{17}$상으로 이루어진 셀 구조를 형성하며 셀 경계상인 Sm $Co_{5}$상의 두께는 20nm이고 120$^{\circ}$의 각을 갖고 형성되었다. 또한, Zr 함량이 증가함에 따라 셀 크기가 감소하였다. 그러나 x=0.026 합금은 셀 경계가 분명하게 정의되지 않고 셀 형태가 x=0.022합금에 비해 불규칙하였다. 이러한 미세조직 차이로 인해 x=0.022 합금의 자기적 특성이 가장 높았다. Sm(C $O_{.688-x}$F $e_{.242}$C $u_{.07}$Z $r_{x}$)$_{7.404}$ 합금의 최적 용체화처리온도는 117$0^{\circ}C$였고, 보자력 향상을 위한 2단시효 공정중 최적의 1단 시효 온도는 85$0^{\circ}C$였다.

• 농업과학연구
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• 제36권2호
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• pp.135-145
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• 2009

관비 용액의 인산 농도가 '축양' 가지의 인산 결핍 및 과잉증상 발현, 식물 생육 그리고 수확량에 미치는 영향을 구명하기 위하여 본 연구를 수행하였다. 또한 정식 35일과 150일 후의 식물체 분석을 통해 최대 생장량과 수확량을 위한 식물체내 적정 인산 함량을 설정하였다. 가지에서 인산이 결핍되면 식물체의 하엽이 암록색으로 변하면서 점차 자주색을 띄었고, 열매는 비대되지 못하여 정상과 보다 작았다. 인산 과잉시 하엽 가장자리가 반점형태의 옅은 갈색을 띈 후 점차 하엽 안쪽으로 확산되었으며, 과일은 비대되지 못하거나 곡과가 발생되었다. 정식 35일 후의 지상부 건물중과 가장 최근에 완전히 전개된 잎의 인산 함량은 인산 시비농도에 대하여 각각 3차곡 선회귀적 ($y=10.43+14.47x-4.7642x^2+0.3977x^3$) 및 2차곡선회귀적 ($y=0.7887+0.2394x-0.0197x^2$) 반응을 보였다. 최대 생장량의 90% 생장량을 생장억제를 방지하기 위한 한계점으로 설정하면 가장 최근에 완전히 전개된 잎을 기준으로 0.98~1.35%의 범위에 포한되도록 시비농도를 조절해야 한다. 정식 150일 후 수량과 식물체내 인산 함량 변화도 인산 시비농도에 대하여 각각 3차곡선회귀적반응 ($y=1194.6+1502.2x-454.5x^2+35.64x^3$) 및 2차 곡선회귀적 ($y=1.0589+0.5207x-0.0573x^2$) 반응을 보였고 가장 최근에 완전히 전개된 잎을 기준으로 인산 함량이 1.53~2.25%의 범위에 포함되도록 시비농도 및 횟수를 조절하여야 수량 감소를 방지할 수 있다고 판단하였다.