• Korean Journal of Acupuncture
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• v.18 no.1
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• pp.165-170
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• 2001

A rapid increasing in cultivation area due to favorable price temporarily and decreasing in consumer's demands caused by economic depressions recently, lead the price of Cynanchum wilfordii Hemsley to decline sharply. Thus, it may give rises to weakening of cultivation bases in Cynanchum wilfordii Hemsley. To investigate optimal mechanical peeling conditions of Cynanchum wilfordii Hemsley, protruded rubber, plastic pad, diamond shape's steel and palstic brush were introduced as blades and artificial stone, sand and small pebble were done as abrasives. The main results obtained were summarized as follows; 1. It took 2 minutes per 1kg in mechanical peeling of Cynanchum wilfordii Hemsley's raw root whereas 36 minutes in manual peeling and values of lightness showed more higher in manual peeling than in mechanical peeling. 2. Yield in combination of diamond shape's steel blade and sand abrasive showed the lowest at 89.9% among treatments and peeling rates in combination of diamond shape's steel blade and small pebble showed the highest at 71.3% in mechanical peeling. 3. Lightness, one of the most important factors in determining quality of Cynanchum wilfordii Hemsley, showed the highest in combination of diamond shape's steel blade and small pebble brasive at 61.90 in mechanical peeling. 4. As the speed of rotation gets faster, yields tend to lower in mechanical peeling. Peeling rates and lightness showed the highest at 66.8%, 57.96 respectively among treatments at 30 r.p.m. in mechanical peeling.

• Journal of Korea Technical Association of The Pulp and Paper Industry
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• v.43 no.4
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• pp.59-66
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• 2011

This study was carried out to develop the automation bark peeling process of paper mulberry for making Hanji. Nowadays, almost raw material has been imported from south-east asia for making Hanji. Raw material dependence is very high for Hanji-making by low productivity in korea. This study is focused on the resolution for problem of bark peeling automation. Water and sand jet of compressed air was possible bark peeling for black bast fiber. The effect of removing black bast fiber increased the longer the steaming time. Also using drum of bark peeling showed that results under temperature $80^{\circ}C$ and Rpm 50/min were best bark peeling and separating bast fiber from stem. The contents of holocellulose, lignin, ethanol-benzene extractives, and ash were 91.63~95.55%, 1.4~2.0%, 1.12~1.65%, and 1.4~4.3%, respectively. Chemical characteristics are similar between imported raw-material with drum bark.

• Journal of Biosystems Engineering
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• v.30 no.1 s.108
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• pp.17-24
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• 2005

An efficient microbial control system was introduced into a garlic peeling system using pressurized water in order to improve the quality and the shelf-life of peeled garlic. High microbial density of the spoiled peeled garlic and the water used for peeling and washing indicated that an efficient microbial control system is necessary far the peeling system. Though Pseudomonas spp. and Penicillium spp. were closely related to the spoilage of peeled garlic, the spoilage of peeled garlic was thought to be caused mainly by nonspecific increase in microbial density. The shelf-life of the garlic peeled by pressurized water was longer than that of the garlic peeled by pressurized air, and the degree of damage had great effect on the shelf-life of peeled garlic. Ozonated water was effective in decreasing the microbial contamination and in increasing the shelf-life of peeled garlic. Based on the findings of the study, following improvements were made to the garlic peeling system using pressurized water; 1) the water circulation system was modified in order to completely separate the water for washing from the water for garlic peeling, 2) filtration and cooling equipments were introduced into the circulation system of the water for peeling, and 3) an ozone generator which could continuously supply ozonated water (dissolved ozone concentration of 0.4 ppm) was attached to the circulation system of the water for washing.

• Journal of Biosystems Engineering
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• v.31 no.5 s.118
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• pp.403-409
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• 2006

This study was performed to design a peeling device for root crop that were considered of the three possible types such as blade belt type, brush type, and rotating blade type, and to inspect the characteristics of the experimented peeling methods based on the chonggag (altari) radish tests. The peeling performances by the blade belt type and brush type devices were not established so well with the troublesome like adhesion of the chip on the blades was occurred, and the difficulties to produce the blade parts were come out on these types of the peeling devices. But the peeling operations by the rotating blade type peeling device was completed without needs to clean blades, and it was concluded that it would be possible to practical mechanization of the root crop which shaped similar chonggag radish for it's constructional simplicity and feasibility.

• Korean Journal of Food Science and Technology
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• v.16 no.3
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• pp.329-335
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• 1984

The effect of peeling methods, spherecity and weight of potatoes and carrots on the peeling efficiency were investigated. The changes in the surface texture by peeling were estimated by Rheometer and were related to the changes in the microstructure. The optimum mechanical peeling conditions using abrasion type rotary peeler were 90 sec. at 300 rpm for potatoes, 70 sec. at 300 rpm for sweet potatoes and 60 sec. at 300 rpm for carrots. The peeling loss was influenced by the sphericity and weight of the sample. The optimum conditions for alkali peeling were 90 sec. immersion in boiling 10% NaOH solution for potatoes, 300 sec. in boiling 10% NaOH solution for sweet potatoes and 60 sec. in boiling 6% NaOH solution for carrots. Severe damage of surface structure was noticed by alkali peeling, demonstrated by denaturation of starch granules in the cell. The structural damage observed by microscope was related to the reduction of cutting force after peeling.

• Structural Engineering and Mechanics
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• v.9 no.5
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• pp.505-518
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• 2000

A major cause of premature debonding of tension face plates is shear peeling (Jones et al. 1988, Swamy et al. 1989, Ziraba et al. 1994, Zhang et al. 1995), that is debonding at the plate ends that is associated with the formation of shear diagonal cracks that are caused by the action of vertical shear forces. It is shown in this paper how side plated beams are less prone to shear peeling than tension face plated beams, as the side plate automatically increases the resistance of the reinforced concrete beam to shear peeling. Tests are used to determine the increase in the shear peeling resistance that the side plates provide, and also the effect of vertical shear forces on the pure flexural peeling strength that was determined in the companion paper. Design rules are then developed to prevent premature debonding of the plate ends due to peeling and they are applied to the strengthening and stiffening of continuous reinforced concrete beams. It is shown how these design rules for side plated beams can be adapted to allow for propped and unpropped construction and the time effects of creep and shrinkage, and how side plates can be used in conjunction with tension face plates.

• Journal of the Korean Wood Science and Technology
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• v.31 no.5
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• pp.35-42
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• 2003

This study was conducted to estimate peeling and vapor adsorption properties made with fabric glass fiber reinforced laminated timber according to our earlier report(Jung et al., 2002). In adsorption peeling test, three all types solid wood were not appeared the peeling. However, solid wood appeared to the peeling in boiling peeling test except for control wood. Vapor adsorption test was performed at 40℃, 90% relative humidity for 48 hours. Cross sections were not different all solid wood. Radial section and tangential section with glass fiber were delayed vapor adsorption compared to control wood. In anisotropy of vapor adsorption, solid wood with glass fiber were small values.

• Journal of Biosystems Engineering
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• v.29 no.3
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• pp.217-224
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• 2004

This research was conducted to test the feasibility of utilizing high-pressure water jets of over 1.0㎫ as a means of breaking and peeling garlic bulbs. High-pressure plunger pumps and flat-spray nozzles of varying orifice diameters and spray angles were utilized to supply water jets into a prototype peeling chamber made of transparent acrylic plates. Water jets were discharged from a total of six nozzles installed in such a way that three parallel nozzles face the other three. The cross-sectional area of the peeling chamber and the installation angle of the nozzles had critical effects on peeling performance. Small cross-sectional area was required so that total impact force of water jets on garlic could be increased. The optimum installation angles were around 4, 8, and 16$^{\circ}$ for the nozzles having 15, 40, and 65$^{\circ}$ spray angles, respectively. Best performance with 61.4% of completely-peeled garlics was obtained at a pressure of 1.94㎫ and a flow rate of 9.07 $\ell$/min for each nozzle. The peeling efficiency of the system was generally unsatisfactory due to the limited flow rate of the plunger pumps utilized. For better performance, it is recommended to increase flow rate while reducing operating pressure by utilizing other type of pumps.

• Journal of Biosystems Engineering
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• v.19 no.3
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• pp.185-193
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• 1994

Both the wet and dry types of garlic peeling machines are being presently used in domestic garlic processing factory, but the dry type is more popular than the wet type because of higher peeling efficiency. The peeling efficiency of these machines is estimated 50 to 80%, depending on the difference in garlic varieties, physical properties and moisture content of garlic samples. If the peeling time is increased in order to improve the peeling efficiency, the damage on the surface of peeled garlic and the consumption of electric power are also increased. This study was carried out to solve these problems in garlic peeling operation and to obtain the optimun design factor for the friction type separator. The results are summarized as follows : 1. The average friction coefficients of peeled and unpeeled garlic samples were 0.91 and 0.51. respectively, for the acrylic plate, and 0.96 and 0.51, respectively, for the stainless plate. 2. For the inclined acrylic pipe with the pipe length 90 cm, the inclined angle $39^{\circ}$ and the pipe diameter 45-55 mm, the falling time of peeled garlic samples was 0.2 sec, faster than unpeeled garlic samples. 3. For the inclined stainless pipe with the pipe length 90 cm, the inclined angle $34^{\circ}$, $39^{\circ}$ and the pipe diameter pipe 35 mm, the falling time of peeled garlic samples was 0.7 sec, slower than that with the pipe diameter 47mm. 4. The stainless pipe with the pipe length 80~90 cm, the inclined angle $39^{\circ}{\sim}40^{\circ}$ and the pipe diameter 40~50 mm was the most suitable as the material of friction pipe. 5. Experimental garlic peeling machine is composed of garlic sample feeding device, friction stainless pipe and hopper. The peeling efficiency was 81 to 96%, and the separating capacity, 600 gr/min.

• Journal of Korean Society of Forest Science
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• v.102 no.1
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• pp.7-14
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• 2013

This study investigated the optimum condition of abrasion peeling machine and pellicle peeling ability of chestnut (Castanea spp.) varieties for the efficient production of peeled chestnuts. The optimum conditions were 50 minutes peeling time and 27 rpm of drum rotation speed and chestnut pellicle peeling ratio was 89.3%. Among 8 Korean chestnut varieties which were peeled under the optimum condition (27 rpm/50 min), 'Tsukuba (89.3%)', 'Tanzawa (72.2%)' and 'Ishizuchi (70.9%)' showed the highest ratio of pellicle peeling ratio. 'Tsukuba' had the most excellent peeled (grade I) chestnuts (77.3%), followed by 'Ishizuchi (46.7%)', and 'Tanzawa (45.0%)'. Regarding the chestnuts quality for commercialization, 'Tsukuba' had the most excellent peeled chestnuts (90.5%), followed by 'Tanzawa (74.8%)', and 'Ishizuchi (74.3%)'. 'Mipung (37.2%)' had the most broken and injured chestnuts and 'Tsukuba (5.9%)' had the least broken and injured chestnuts. Therefore this study concluded that 'Tsukuba' was the superior variety for producing high value-added processed chestnuts.