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RISS 인기검색어
- 검색키워드
- 저자 : ( Byeong Hyo Cho ) (검색결과 100 건)
- 무료
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Cho, Byeong-Hyo,Kang, Tae-Hwan,Lee, Dong-Il,Won, Jin-Ho,Lee, Hee-Sook,Han, Chung-Su Korean Society for Agricultural Machinery 2017 바이오시스템공학 Vol.42 No.2
Purpose: The purpose of this study was to analyze the milling characteristics of white rice depending on the guide angles of the cutting roller's induced guide, as well as to verify optimum milling conditions for the cutting-type milling machine. Methods: Brown rice, which was produced in Cheongju-si, Chungcheongbuk-do, Republic of Korea, in 2014, was used as the experimental material. The milling characteristics of white rice were measured under six different guide angle levels of the cutting roller, which were none, $0^{\circ}$, $5^{\circ}$, $10^{\circ}$, $15^{\circ}$, and $20^{\circ}$. The quantity of brown rice for each experiment was 500 kg, and the milling characteristics were measured according to the whiteness, rice temperature, cracked rice ratio, broken rice ratio, and energy consumption. Results: The whiteness of white rice maintained a uniform level, indicating at range of $38{\pm}0.5$, regardless of the cutting roller guide angles under all conditions. The rice temperature rise during milling was found to be rather low, at $13.9^{\circ}C$ and $13.6^{\circ}C$ at $10^{\circ}$ and $15^{\circ}$ guide angles, respectively. The cracked rice ratio after milling was 18.67%-19.47%, and the broken rice ratio was 0.68% at a $10^{\circ}$ guide angle, which is the lowest in comparison to other guide angles. Energy consumption was lower when the guide was used compared to that with-out the use of the guide. The energy consumption tended to increase as the cutting roller guide angle increased. Conclusions: From the above results, we conclude that the cutting roller guide angles of $0^{\circ}$ and $10^{\circ}$ are suitable for producing high quality rice during milling with a cutting-type milling machine.
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Effects of Main Shaft Velocity on Turbidity and Quality of White Rice in a Rice Processing System
Cho, Byeong-Hyo,Kang, Tae-Hwan,Won, Jin-Ho,Kang, Shin-Hyeong,Lee, Hee-Sook,Han, Chung-Su Korean Society for Agricultural Machinery 2017 바이오시스템공학 Vol.42 No.1
Purpose: The purpose of this study is to analyze turbidity and quality characteristics of white rice as a function of main shaft blast velocity and to verify the optimum processing conditions in the cutting type white rice processing system (CTWRPS). Methods: Sindongjin, one of the rice varieties, which used to be produced in Gimje-si, Jeollabuk-do, in 2015, was used as the experimental material. Turbidity and quality characteristics of white rice were measured at three different main shaft blast velocities: 25, 30, and 35 m/s. The amount of test material used for a single experiment was 20 kg, and after processing, whiteness was found to be $42.5{\pm}0.5$, following which, turbidity and quality characteristics were measured. Results: Turbidity decreased with increase in the shaft blast velocity, and as a result, was lowest at 35 m/s of shaft blast velocity among all the other experiment velocities. The trend of cracked rice ratios was similar to the turbidity. Broken rice ratio turned out to be less than 2.0% in all the test conditions. In the first stage of processing, the processing pressure decreased as the main shaft blast velocity increased. Additionally, in the second stage of processing, the processing pressure was at its lowest value at the main shaft blast velocity of 35 m/s. Energy consumption, too, decreased as the main shaft blast velocity was increased. Conclusions: From the above results, it is concluded that the main shaft blast velocity of 35 m/s is best for reducing turbidity and producing high quality rice in a CTWRPS.
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Effects of Main Shaft Velocity on Turbidity and Quality of White Rice in a Rice Processing System
( Byeong-hyo Cho ),( Tae-hwan Kang ),( Jin-ho Won ),( Shin-hyeong Kang ),( Hee-sook Lee ),( Chung-su Han ) 한국농업기계학회 2017 바이오시스템공학 Vol.42 No.1
Purpose: The purpose of this study is to analyze turbidity and quality characteristics of white rice as a function of main shaft blast velocity and to verify the optimum processing conditions in the cutting type white rice processing system (CTWRPS). Methods: Sindongjin, one of the rice varieties, which used to be produced in Gimje-si, Jeollabuk-do, in 2015, was used as the experimental material. Turbidity and quality characteristics of white rice were measured at three different main shaft blast velocities: 25, 30, and 35 m/s. The amount of test material used for a single experiment was 20 kg, and after processing, whiteness was found to be 42.5±0.5, following which, turbidity and quality characteristics were measured. Results: Turbidity decreased with increase in the shaft blast velocity, and as a result, was lowest at 35 m/s of shaft blast velocity among all the other experiment velocities. The trend of cracked rice ratios was similar to the turbidity. Broken rice ratio turned out to be less than 2.0% in all the test conditions. In the first stage of processing, the processing pressure decreased as the main shaft blast velocity increased. Additionally, in the second stage of processing, the processing pressure was at its lowest value at the main shaft blast velocity of 35 m/s. Energy consumption, too, decreased as the main shaft blast velocity was increased. Conclusions: From the above results, it is concluded that the main shaft blast velocity of 35 m/s is best for reducing turbidity and producing high quality rice in a CTWRPS.
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Byeong Hyo Cho,Tae Hwan Kang,Chung Su Han,Jung Hyun Lee,Dong Il Lee,Hyun Kwon Noh 한국원예학회 2018 원예과학기술지 Vol.36 No.3
The objective of this research was to develop a model to measure the external quality traits using Multi-Spectral Image Sensor (MSIS) in lettuce. In addition, this study was conducted to examine the effect of different intensities of LED mixed light on the growth of lettuce in a closed-type plant factory. The prediction models of lettuce growth data (shoot fresh weight, shoot dry weight, and leaf area) were developed using the correlation between growth data and the number of pixels on an acquired image. Also, SPAD value prediction models were developed using the correlation between the reflectance of a lettuce leaf in an acquired multi-spectral image and the measured SPAD value of the lettuce leaf. The characteristics of lettuce growth according to the light intensity in a closed-type plant factory was conducted under light intensities of 100, 150, and 200 μmol · m<SUP>-2</SUP> · s<SUP>-1</SUP>. At 200 μmol · m<SUP>-2</SUP> · s<SUP>-1</SUP> light intensity, the shoot fresh weight increased about 27.37-73.93% when compared to 100 and 150 μmol · m<SUP>-2</SUP> · s<SUP>-1</SUP> on 20 days after sowing. The shoot dry weight showed a similar tendency. Lettuce leaf area increased by 6.89-52.52% on 20 days after sowing when compared to plants grown under 100 and 150 μmol · m<SUP>-2</SUP> · s<SUP>-1</SUP>. At a light intensity of 200 μmol · m<SUP>-2</SUP> · s<SUP>-1</SUP>, the SPAD value increased about 3.56-23.76% when compared to plants grown under 100 and 150 μmol · m<SUP>-2</SUP> · s<SUP>-1</SUP>. Using prediction models based on the number of pixels on a lettuce leaf image, lettuce growth data (shoot fresh weight, shoot dry weight, and leaf area) can be predicted with high precision. In addition, the prediction models for SPAD value were developed using the vegetation indices NDVI (Normalized Difference Vegetation Index), GNDVI (Green NDVI), NIR/Red ratio, NIR/Green ratio, and Red/Green ratio. The SPAD values were predicted with relatively high precision (R² = 0.834) using the prediction model based on NIR/Red.
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( Byeong-hyo Cho ),( Tae-hwan Kang ),( Dong-il Lee ),( Jin-ho Won ),( Hee-sook Lee ),( Chung-su Han ) 한국농업기계학회 2017 바이오시스템공학 Vol.42 No.2
Purpose: The purpose of this study was to analyze the milling characteristics of white rice depending on the guide angles of the cutting roller`s induced guide, as well as to verify optimum milling conditions for the cutting-type milling machine. Methods: Brown rice, which was produced in Cheongju-si, Chungcheongbuk-do, Republic of Korea, in 2014, was used as the experimental material. The milling characteristics of white rice were measured under six different guide angle levels of the cutting roller, which were none, 0°, 5°, 10°, 15°, and 20°. The quantity of brown rice for each experiment was 500 kg, and the milling characteristics were measured according to the whiteness, rice temperature, cracked rice ratio, broken rice ratio, and energy consumption. Results: The whiteness of white rice maintained a uniform level, indicating at range of 38±0.5, regardless of the cutting roller guide angles under all conditions. The rice temperature rise during milling was found to be rather low, at 13.9°C and 13.6°C at 10° and 15° guide angles, respectively. The cracked rice ratio after milling was 18.67%- 19.47%, and the broken rice ratio was 0.68% at a 10° guide angle, which is the lowest in comparison to other guide angles. Energy consumption was lower when the guide was used compared to that with-out the use of the guide. The energy consumption tended to increase as the cutting roller guide angle increased. Conclusions: From the above results, we conclude that the cutting roller guide angles of 0° and 10° are suitable for producing high quality rice during milling with a cutting-type milling machine.
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절삭식 정미기의 절삭롤러 통풍구 수와 송풍속도에 따른 정백특성
조병효 ( Byeong Hyo Cho ),강신형 ( Sin Hyeong Kang ),원진호 ( Jin Ho Won ),이희숙 ( Hee Sook Lee ),강태환 ( Tae Hwan Kang ),이동일 ( Dong Il Lee ),한충수 ( Chung Su Han ) 한국산업식품공학회 2017 산업 식품공학 Vol.21 No.2
This study aimed to identify milling characteristics depending on the number of a cutting roller`s air vent and blow-ing velocity to remove rice bran by the cutting type milling machine which can minimize the conventional milling process. The level of whiteness was found to be 38±0.5 in all the conditions, showing consistent whiteness levels during milling. The rice temperatures turned out to be 15.4 and 14.6℃ which were rather low-level under the con-ditions of the cutting roller with 3 vents and blowing velocities of 35 and 40 m/s respectively. Cracked rice ratio was 2.13% under the conditions of the cutting roller with 3 vents and a blowing velocity of 35 m/s. Broken rice ratio showed the range of 0.762-0.869%, reflecting a low level. Turbidity after milling was decreased, as blowing velocity became faster. Energy consumption for milled rice production was decreased, as blowing velocity became faster. The optimum milling condition for cutting type milling machine depending on air vent number of cutting roller and blowing velocity was found to be 3 vents and 35 m/s.
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조병효(Byeong Hyo Cho),이정현(Jung Hyun Lee),강태환(Tae Hwan Kang),이희숙(Hee Sook Lee),한충수(Chung Su Han) 한국식품영양과학회 2016 한국식품영양과학회지 Vol.45 No.9
본 연구에서는 원적외선을 이용하여 1차 열풍건조 한 고추 다진 양념을 건조할 경우 두께, 건조온도와 송풍속도에 따른 건조특성과 건조제품의 색도 변화, 건조 전후 고추 다진 양념의 capsaicinoid 등 품질특성을 분석하여 원적외선 건조기초 자료를 제시하고자 하였다. 고추 다진 양념의 건조속도는 원적외선 건조온도와 송풍속도가 증가할수록 빨라지고 건조시간이 단축되는 경향을 보였으며, 건조 두께 10 mm 조건이 20 mm 조건보다 빠른 것으로 나타났다. 특히 두께 10 mm, 원적외선 건조온도 80°C, 송풍속도 0.8 m/s 조건에서 건조시간이 63분으로 건조속도가 가장 빠른 것으로 나타났다. 본 연구에서 검증한 건조모델 중 Page 및 Henderson 모델의 경우 전체적인 건조시간대에서 비교적 잘 일치하는 것으로 나타나, 고추 다진 양념의 원적외선 건조 시 Page 및 Henderson 모델을 이용할 경우 높은 정밀도에서 함수율비 예측이 가능한 것으로 나타났다. 원적외선 건조 후 고추 다진 양념의 색차(ΔE) 값은 두께 10 mm 조건보다 20 mm 조건에서 증가하는 경향을 보였고, 건조온도 70°C 조건에서 약간 높은 것으로 나타났으나 오차 범위로 큰 차이는 나타나지 않았다. 원적외선 건조 후 고추 다진 양념의 적색도(a)값은 두께 20 mm, 건조온도 80°C 조건에서 갈변하는 현상이 심화하는 것으로 나타났다. Capsaicin 함량은 건조 두께가 두껍고, 건조온도가 낮으며, 송풍속도가 느릴수록 감소하는 경향을 보였다. 또한, 모든 조건에서 건조 전 capsaicin 함량인 22.15 mg/100 g에 비해 건조 후 capsaicin 함량이 2.24~4.70 mg/100 g 감소하는 것으로 나타났으며, 두께 10 mm, 건조온도 80°C, 송풍속도 0.8 m/s 조건에서 감소폭이 작은 것으로 나타났다. Dihydrocapsaicin 함량의 경우에도 원적외선 건조 후 1.05~3.82 mg/100 g 감소하는 것으로 나타났고, 두께 10 mm, 건조온도 80°C, 송풍속도 0.8 m/s 조건에서 감소폭이 작은 것으로 나타났다. 원적외선 건조 중 에너지 소비량은 송풍속도가 느리고 건조온도가 높을수록 감소하였으며, 건조 두께 10 mm 조건이 20 mm 조건보다 적은 경향을 나타내었다. 또한, 두께 10 mm, 건조온도 80°C, 송풍속도 0.6 m/s 조건에서 에너지 소비량은 5.08 kWh/kg-water로 가장 적은 값을 보였다. 따라서 고추 다진 양념의 건조시간, 건조 중 변색, capsaicinoid 함량 및 에너지 소비량 등을 고려하면 건조 고추 다진 양념의 고품질화를 위해서는 원적외선 건조온도 80°C, 송풍속도 0.6 m/s, 두께 10 mm 조건이 적절한 건조조건으로 판단된다. The purpose of this study was to verify the drying characteristics of seasoned red pepper sauce and establish optimal drying conditions for far infrared drying of seasoned red pepper sauce. Seasoned red pepper sauce, which was dried by heated air, was used. One kg of seasoned red pepper was spread at thicknesses of 10 and 20 mm and dried by a far infrared dryer until a final moisture content of 15±0.5%. The far infrared dryer conditions were air velocity of 0.6, 0.8 m/s and drying temperatures of 60, 70, and 80°C. The drying models were estimated using a determination coefficient and root mean square error. Drying characteristics were analyzed based on factors such as drying rate, color changes, content of capsaicinoids, and energy consumption. The results can be summarized as follows. The drying rate (that is, drying time) tended to be reduced as temperature and air velocity for drying increased. The Page and Henderson models were suitable for drying of seasoned red pepper sauce by a far infrared dryer. Redness decreased after far infrared drying under all experimental conditions. The color difference was 18.18 under the following conditions: thickness 20 mm, temperature 70°C, and air velocity 0.8 m/s. This value was slightly higher than those under other far infrared drying conditions. The capsaicinoid properties of seasoned red pepper sauce decreased under all far infrared drying conditions. The highest capsaicin (19.91 mg/100 g) and dihydrocapsaicin (12.87 mg/100 g) contents were observed at a thickness of 10 mm, temperature of 80°C, and air velocity of 0.8 m/s. Energy consumption decreased with higher temperature, slower air velocity, and thinner seasoned red pepper sauce.
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