• 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.

• Journal of the Korean Society of Food Culture
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• v.33 no.3
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• pp.217-228
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• 2018

This study aimed to develop unique, local "food tourism" products by finding specialized items that combine tourist attractions, such as folklore or hot springs. Traditional ingredients were analyzed with ancient texts for the methods of research. A brand image was made possible utilizing hot spring lore and other regional stories. The tofu products were produced using local specialty beans. Products, such as tofu residue cake and willow bean tea, were made with the tofu residue. After the products were completed, the sensory test began at the local tourist attraction. Asan City's food tourism product willow tofu was made with beans that were given as compensation for building the Onyang temporary palace according to the Annals of the Joseon Dynasty and the willow tree that appears in Sunshin Lee's anecdotes. After the preference test between normal tofu and willow-extract tofu was conducted to measure the product potential of willow tofu, among the sample extracts, 0.04% of the willow extract showed a significant preference. The hot spring tofu-residue cake was baked using tofu residue and vegetable olive oil to substitute for animal oil, such as butter, or margarine. After the sensory test targeting the adults was conducted, both products displayed significant product potential with average scores above 5.0. Willow tree bark, which has antioxidation and anti-inflammatory effects without a bitter taste or strong smell, was proven to bean appropriate ingredient for leached tea. The nutty flavor of leached tea was enhanced by roasted green kernel black beans and willow tree bark. The sensory test showed that the leached tea and tofu received a high preference rating on both color and flavor.