겨울철 자연(통풍)냉각과 상부 쿨링시스템을 이용한 남부 지역의 벼 고품질 유지를 위한 저온저장기술 개발

녕효봉,사공문,함택모,조성찬 忠北大學校 農業科學硏究所 2012 農業科學硏究 Vol.28 No.2

The purpose of this study is to investigate the storage characteristics of rough rice in a low temperature storage and dry bin using cooling system. The results were compared with the storage method of ambient temperature bin. The rough rice storage characteristics were evaluated from February to August 2010, using a storage and dry bin of 500 ton capacity. The results were as followings: Storage and dry bin using cooling system maintained the rice temperature less than 15oC over the storage period. The rough rice stored in the ambient temperature bin showed higher moisture content and lower germination rate than the rough rice stored in the bin using cooling system. The creaked rate and acid value of brown rice in the cooling bin storage increased less than the ambient temperature bin storage. The result indicates that storage bin using winter cold air and cooling system showed better maintaining germination of rice, less change of physiological activities and cracked kernel, and better maintaining of rice quality, comparing the ambient temperature bin

P2-1 : Far-infrared Drying Rate and Quality of Red Ginseng Slice

( Xiao Feng Ning ),( Yuan Juan Gong ),( Zhi Tao Luo ),( De Jun Liu ) 한국농업기계학회 2015 한국농업기계학회 학술발표논문집 Vol.20 No.1

A Mathematical Model for Color Changes in Red Pepper during Far Infrared Drying

( Xiao Feng Ning ),( Chung Su Han ),( He Li ) 한국농업기계학회 2012 바이오시스템공학 Vol.37 No.5

Purpose: The color changes in red pepper during far infrared drying were studied in order to establish a color change model. Methods: The far infrared drying experiments of red pepper were conducted at two temperature levels of 60, 70℃ and two air velocity levels of 0.6 and 0.8 m/s. The results were compared with the hot-air drying method. The surface color changes parameters of red pepper were measured qualitatively based on L (lightness), a (redness), b (yellowness) and total color changes (ΔE). The goodness of fit of model was estimated using the coefficient of determination (R2), the root mean square error (RMSE), the mean relative percent error (P) and the reduced chi-square (χ2). Results: The results show that an increase in drying temperature and air velocity resulted in a decrease in drying time, the values of L (lightness) and a (redness) decreased with drying time during far infrared drying. The developed model showed higher R2 values and lower RMSE, P and χ2 values. Conclusions: The model in this study could be beneficial to describe the color changes of red pepper by far infrared drying.

Storage Characteristics of Low Temperature Grain Warehouse using Ambient Cold Air in Winter

Ning, Xiao Feng,Li, He,Kang, Tae-Hwan,Han, Chung-Su Korean Society for Agricultural Machinery 2012 바이오시스템공학 Vol.37 No.3

Purpose: This study was conducted to investigate the storage and quality characteristics of brown rice under the low temperature warehouse conditions using ambient cold air in the winter. Methods: This new technique maintains rough rice warehouse temperature below $15^{\circ}C$ without cooling operation until the end of May. Four hundred tons of rough rice were stored in the low temperature grain warehouse, and were aerated from the top to the bottom using ambient cold air in February. The quality of rough rice was evaluated from February through October. Results: The results were as followings. Moisture contents of rough rice in the low temperature storage had decreased less than the ordinary temperature storage. Cracked rate of brown rice in the ordinary temperature storage and low temperature storage increased by 4~10.8% and 1.6~7.2%, respectively. The germination rate of rough rice under the ordinary and the low temperature warehouse decreased by 15.0~25.0% and 1.7~8.0%, respectively. The acid value of brown rice under the ordinary and the low temperature warehouse increased by 3.67~6.72 KOH mg/100g and 3.08~4.08 KOH mg/100g, respectively. Conclusions: The result indicates that low temperature storage using ambient winter air showed better maintaining germination of rice, less change of physiological activities and cracked kernel, and better maintaining of rice quality, comparing the ordinary temperature storage.

Drying Characteristics and Models of Red Ginseng Slice Using Far-Infrared Rays

Ning Xiao Feng,Xu Ji Tong,장문기 한국농업기계학회 2021 바이오시스템공학 Vol.46 No.4

Purpose The aim of this study was to improve the drying quality and find the suitable drying model for the far-infrared drying of red ginseng slice. Methods The far-infrared drying tests on ginseng slice were conducted at two slice thickness of 2 and 4 mm and three drying temperatures of 50, 60, and 70 °C. The results were compared with the hot air drying method. The drying characteristics were analyzed based on factors such as drying rate, color changes, and elastic modulus. The Page, modified Wang and Singh, and logarithmic models were used to select the best model for far-infrared drying of red ginseng slices. Results The results revealed that increasing drying temperature and decreasing ginseng thickness caused a decrease in drying time. The color differences (ΔE) at 70 °C values were higher than 50 and 60 °C values. The highest elastic modulus (32.42 MPa) was observed at drying temperatures of 60 °C ginseng slice of 4mm. The drying quality of far-infrared dryingwas better than that of hot air drying under the same drying condition. The Page model showed the highest R2 values and lowest RMSE values than the other models. Conclusion The quality of red ginseng slice can be improved by far-infrared drying. The Page model was the best model to fit adequately most of the drying conditions for the far-infrared drying of red ginseng slice.

Agricultural Process and Food Engineering : Study on the Geometrical Properties of Brown Rice on Shape Factors

( Xiao Feng Ning ),( Tae Hwan Kang ),( Oui Woung Kim ),( Chung Su Han ) 한국농업기계학회 2012 바이오시스템공학 Vol.37 No.2

This study was conducted to investigate the optimal sorting factors in establishing an efficient sorting technology for brown rice. Methods: The brown rice varieties used in this study were Il Pum, Chu Cheong, Dong Jin, Un Gwang, Nam Pyeong, and Dae An. These were classified into whole grain, unriped grain, and green dead rice. The shape factors were analyzed based on length, width and thickness of the grains. Results: The results revealed that the maximum length among whole grain, unriped grain, and green dead rice was observed in Dae An variety while Chu Cheong variety showed the minimum. Further more, Il Pum brown rice showed the maximum width while Dong Jin variety showed the minimum. In the case of thickness, the maximum was observed in Un Gwang variety and that of the minimum among Nam Pyeong variety for both whole grain and unriped grain. Conclusions: The length and width can be used as determinants in sorting factors of whole grain and green dead rice, and the thickness can be considered as optimum sorting factor of whole grain and unriped grain.

Research Articles : Agricultural Process and Food Engineering ; Storage Characteristics of Low Temperature Grain Warehouse using Ambient Cold Air in Winter

( Xiao Feng Ning ),( He Li ),( Tae Hwan Kang ),( Chang Su Han ) 한국농업기계학회 2012 바이오시스템공학 Vol.37 No.3

Purpose: This study was conducted to investigate the storage and quality characteristics of brown rice under the low temperature warehouse conditions using ambient cold air in the winter. Methods: This new technique maintains rough rice warehouse temperature below 15℃ without cooling operation until the end of May. Four hundred tons of rough rice were stored in the low temperature grain warehouse, and were aerated from the top to the bottom using ambient cold air in February. The quality of rough rice was evaluated from February through October. Results: The results were as followings. Moisture contents of rough rice in the low temperature storage had decreased less than the ordinary temperature storage. Cracked rate of brown rice in the ordinary temperature storage and low temperature storage increased by 4~10.8% and 1.6~7.2%, respectively. The germination rate of rough rice under the ordinary and the low temperature warehouse decreased by 15.0~25.0% and 1.7~8.0%, respectively. The acid value of brown rice under the ordinary and the low temperature warehouse increased by 3.67~6.72 KOH mg/100g and 3.08~4.08 KOH mg/100g, respectively. Conclusions: The result indicates that low temperature storage using ambient winter air showed better maintaining germination of rice, less change of physiological activities and cracked kernel, and better maintaining of rice quality, comparing the ordinary temperature storage.

Construction of a Ginsenoside Content-predicting Model based on Hyperspectral Imaging

Ning, Xiao Feng,Gong, Yuan Juan,Chen, Yong Liang,Li, Hongbo Korean Society for Agricultural Machinery 2018 바이오시스템공학 Vol.43 No.4

Purpose: The aim of this study was to construct a saponin content-predicting model using shortwave infrared imaging spectroscopy. Methods: The experiment used a shortwave imaging spectrometer and ENVI spectral acquisition software sampling a spectrum of 910 nm-2500 nm. The corresponding preprocessing and mathematical modeling analysis was performed by Unscrambler 9.7 software to establish a ginsenoside nondestructive spectral testing prediction model. Results: The optimal preprocessing method was determined to be a standard normal variable transformation combined with the second-order differential method. The coefficient of determination, $R^2$, of the mathematical model established by the partial least squares method was found to be 0.9999, while the root mean squared error of prediction, RMSEP, was found to be 0.0043, and root mean squared error of calibration, RMSEC, was 0.0041. The residuals of the majority of the samples used for the prediction were between ${\pm}1$. Conclusion: The experiment showed that the predicted model featured a high correlation with real values and a good prediction result, such that this technique can be appropriately applied for the nondestructive testing of ginseng quality.

Study on the Geometrical Properties of Brown Rice on Shape Factors

Ning, Xiao Feng,Kang, Tae-Hwan,Kim, Oui-Woung,Han, Chung-Su Korean Society for Agricultural Machinery 2012 바이오시스템공학 Vol.37 No.2

Purpose: This study was conducted to investigate the optimal sorting factors in establishing an efficient sorting technology for brown rice. Methods: The brown rice varieties used in this study were Il Pum, Chu Cheong, Dong Jin, Un Gwang, Nam Pyeong, and Dae An. These were classified into whole grain, unriped grain, and green dead rice. The shape factors were analyzed based on length, width and thickness of the grains. Results: The results revealed that the maximum length among whole grain, unriped grain, and green dead rice was observed in Dae An variety while Chu Cheong variety showed the minimum. Further more, Il Pum brown rice showed the maximum width while Dong Jin variety showed the minimum. In the case of thickness, the maximum was observed in Un Gwang variety and that of the minimum among Nam Pyeong variety for both whole grain and unriped grain. Conclusions: The length and width can be used as determinants in sorting factors of whole grain and green dead rice, and the thickness can be considered as optimum sorting factor of whole grain and unriped grain.

마늘의 저온저장 후 2차 건조가 품질에 미치는 영향

녕효봉(Xiao Feng Ning),강태환(Tae Hwan Kang),박종원(Jong Won Park),한충수(Chung Su Han) 한국식품영양과학회 2013 한국식품영양과학회지 Vol.42 No.9

마늘은 일반적으로 0~-4°C의 저온에서 저장하는 방법이 널리 이용되고 있으며, 저온저장 후 상온보관 시 마늘은 휴면이 일직 타파되고 생육이 촉진되어 품질이 떨어지게 된다. 그리고 저장온도가 낮고 상온과의 온도 차이로 마늘의 표면에 결로가 생기며, 이 결로로 인해 발생된 수분이 마늘의 미생물 생장을 촉진시켜 부패율 증가에 큰 원인이 되고 있다. 그러나 이러한 문제점에도 불구하고 저온저장 후 상온 유통 시 후처리에 대한 연구가 매우 미진한 상태이다. 따라서 본 연구에서는 마늘의 저온저장 후 건조처리 방법에 따라 상온 보관성 향상 및 품질에 미치는 영향을 분석하고, 적정 저장 및 2차 건조조건을 확립 제시하였다. 연구 결과를 요약하면 다음과 같다. 마늘의 중량감소율은 2차 건조조건에 따라 40°C 2일 건조조건에서 2.5~4.1%로 가장 크게 나타났다. 그러나 2차 건조 후 상온보관에 따른 마늘의 중량감소율은 40°C 2일 건조조건에서 5% 낮은 것으로 나타났다. 2차 건조 후 상온보관 기간에 따른 마늘의 맹아율은 상온보관 15일까지 20% 급속히 증가하는 것으로 나타났으며, 30일이후부터는 소폭 증가하는 것으로 나타났다. 2차 건조조건에 따른 마늘의 맹아율은 건조하지 않은 조건에서 그 증가폭이 10% 정도 큰 것으로 나타났으며, 2차 건조조건 중 35°C 3일과 40°C 2일 건조조건에서의 맹아 생장이 가장 작은 것으로 나타났다. 저온저장 후 2차 건조조건에 따른 마늘의 부패율 변화는 저온저장 후 2차 건조하지 않은 조건에서 부패율이 5~10% 높았으며, 40°C 2일 건조조건에서의 부패율이 가장 낮은 것으로 나타났다. 저온저장 후 상온보관에 따른 마늘의 경도변화는 저온저장 후 2차 건조를 수행하지 않은 조건에서 그 변화 폭이 20~50 gf 크게 나타났고, 2차 건조 후 상온보관에 따른 마늘의 경도 감소는 35°C 2일과 40°C 2일 건조조건에서 작은 것으로 나타났다. 따라서 마늘의 저온저장 후 상온보관 시 적정조건은 저온저장 직후 2차 건조를 하며, 2차 건조조건 중 40°C 2일 동안 건조하는 것이 마늘의 고품질 유지를 위해 바람직한 것으로 판단된다. The purpose of this study was to investigate secondary drying effects on garlic quality, and to define the optimal secondary drying conditions for garlic preservation. The secondary drying tests used garlic that was naturally dried once and stored at low temperature. After secondary drying, the garlic was stored in a warehouse at room temperature. Tests were performed at different low-temperature storage periods (60, 105, 150, 195, and 240 days), secondary drying temperatures (35 and 40°C), drying times (1, 2, 3 days), and room temperature storage periods (15, 30, and 45 days). The results were compared with a non-secondary drying condition control. In general, the 40°C-2 days dry conditions showed the lowest weight-loss rate (5%) and rotting rate during room temperature storage. The sprouting rate increased by 20% during the initial 15 day-room temperature storage, along with a small increase after 30 days of room temperature storage. Increases in drying temperature and the period of secondary drying conditions caused a decrease in firmness. In addition, the sprouting rate was 10% higher, and rotting rate 5∼10% higher, for the non-drying condition, compared to drying conditions. Based on our results, the 40°C-2 days drying condition is the optimal secondary drying condition for garlic storage.