The properties of rice were studied on five rice cultivars (Ilpumbyeo, Samkwang, Goami-4, Dodamssal, and Thai rice), and employed two kinds of saccharification treatment methods (treatment : rice shape, treatment II: grinding rice shape). Thai rice showed differences in width and length when compared to other cultivars of rice, and the Goami 4 had the lowest thousand-grain weight. The Goami4 and Dodamssal each showed high contents of amylose and resistant starch, and the water absorption rate was close to maximum at 90 minutes as well as the highest level of Goami 4 at all times. The qualities of highest water-binding capacity, solubility and swelling power was most significant in Thai rice. The lowest hardness level of wet rice resulted in the lowest hydration-related characteristics. High amylose content rice, in particular, showed low sugar content and slightly increased sugar content as the saccharification process improved (treatment II). On the other hand, high amylose cultivars had the same high degree of hardness as boiled rice. From these results, the Dodamssal was found to have the lowest viscosity at all temperatures but highest viscosity during the saccharification process, suggesting it may be successfully implemented as a thickener in rice beverage processing. The purpose of this study was to attempt to provide basic data on the development of rice beverage manufacturing technology, based upon the quality characteristics related to beverage processing of rice cultivars.

This study was conducted with two ruminally cannulated Holstein steers to examine the effect of micronized and steam flaked corn on ruminal fermentation characteristics. The in situ dry matter degradability after 48 h incubation was the highest (P<0.05) at micronized corn (2.5 mm thickness) compared with steam flaked corn treatments. The steam flacked corn (3.3 mm thickness) was degraded lower (P<0.05) than the 2.9 and 3.1 mm thickness of steam flacked corn. Effective dry matter degradability and the rate of constant were the highest (P<0.05) at micronized corn (2.5 mm thickness) compared with steam flaked corns as well. The in vitro dry matter degradability after 48 h incubation was tended to higher (P=0.088) at micronized corn (2.5 mm thickness) than steam flaked corns, whereas there is no significantly difference between steam flaked corn treatments. Total volatile fatty acid concentration was higher at steam flaked corn (2.9 mm thickness) than micronized corn (2.5 mm thickness) and steam flaked corn (3.1 and 3.3 mm thickness). The acetate : propionate ratio was the highest (P=0.008) at steam flaked corn (2.9 mm thickness) and the lowest (P=0.008) at micronized corn (2.5 mm thickness). Total gas and methane production after 48h ruminal incubation was the highest (P=0.001) at micronized corn (2.5 mm thickness) compared with steam flaked corns. According to these results, the thickness of steam flaked corn as resulted corn processing is believed to do not affect methane production. However, further study is needed to better understand the present results to verify the correlation between corn processing method and their thickness on methane production using the same thickness corns by difference processing methods.

고성능 복합재의 설계와 제작에 있어서 경량화는 필수 트랜드이다. 본 연구에서는 DGEBA계 에폭시 그리고 폴리아마이드 아민으로 조합된 수지시스템과 글라스 버블을 이용한 경량 복합재료를 제조하고 그 특성을 평가하였다. 제조한 경량 복합제의 밀도는 0.31-0.53 g/cm3 범위였다. 실온에서 2일간 방치한 후 성형한 시료의 압축강도가 바로 60 oC에서 2시간 경화시킨 시편보다 2배 이상 높게 나타났다.

원자력 발전 이후에 누적되는 사용후핵연료를 해소하기 위한 다양한 연구가 시도되고 있으며, 특히 건식으로 사용후핵연료 를 재활용하는 파이로 공정이 주목되고 있다. 파이로 공정의 공학규모 실증을 위하여 대형 공정셀을 구비한 PRIDE 시설이 구축되었다. 파이로 공정에 사용되는 용융염의 화학반응성을 고려하여, 공정셀 내부는 아르곤 분위기를 유지한다. 결과적으 로, 작업자가 공정셀 내부에 진입할 수 없으며, 공정셀 내부에 설치된 모든 공정장치는 원격수단에 의해 공정셀 밖에서 원격 조작을 통해 수행한다. 따라서, 공정셀에 설치되는 공정장치는, 설계단계에서 부터 원격작업을 고려하여 설계되어야 하며, 공정셀에 반입하기 전에 원격으로 작동이 가능한지 철저히 검증하여야 한다. 만약, 공정셀에 반입되어 작동하는 단계에서 문제가 발생하는 경우, 장치를 반출하여 수정한 후 재반입하기까지 많은 비용과 시간을 허비하게 된다. 공정장치의 원격성 검증을 위하여, 물리적인 목업을 사용할 뿐 아니라, 설계단계에서 3D 모델을 활용한 가상 검증이 가능하다. 본 연구는, 가상공간에 PRIDE 공정셀을 구성하고, 설계된 공정장치 3D 모델을 입력하여, 원격조작성을 검증하기 위한 PRIDE 3D 시뮬레이터 개발에 관한 것이다. 실제 PRIDE 공정셀의 형상과 공정셀에 설치되는 원격운전 및 유지보수 장치의 움직임을 가상공간에 구현하고, 공정장치의 3D 모델을 실제 설치할 장소에 위치할 수 있도록 하였다. PRIDE 공정셀에 설치 될 전해공정장치의 전극교체 작업을 시뮬레이션 시나리오로 설정하여, 개발된 PRIDE 3D 시뮬레이터의 사용성을 검증하고 자 하였다. 8단계로 이루어진 원격작업 시나리오를 구성하여, 각 단계의 원격작업을 성공적으로 모사함으로써, PRIDE 공정 셀의 원격성 평가를 성공적으로 수행하였다.

To automate cooking processes, quantitative descriptions are needed on how quality parameters, such as texture change during heating. Understanding mechanical property changes in foods during thermal treatment due to changes in chemical composition or physical structure is important in the context of engineering models and in precise control of quality in general. Texture degradation of food materials has been studied widely and softening kinetic parameters have been reported in many studies. For a better understanding of kinetic parameters, applied kinetic models were investigated, then rate constants at 100°C and activation energy from previous kinetic studies were compared. The food materials are hardly classified into similar softening kinetics. The range of parameters is wide regardless of food types due to the complexity of food material, different testing methods, sample size, and geometry. Kinetic parameters are essential for optimal process design. For broad and reliable applications, kinetic parameters should be generated by a more consistent manner so that those of foods could be compared or grouped.

Korea is the second largest coffee consuming country in Asia after the Philippines. For modern people, coffee has jumped over a favorite food and grown into a single culture. There are many processing ways to make coffee. In this study, we utilized magnetic resonance imaging(MRI) based on the principles of nuclear magnetic resonance(NMR) and achieved to acquire images with an non-destructive and non-invasive way. The samples we used in the experiment were ‘Robusta’ coffee bean(Congo). Magnetic resonance(MR) image sets were acquired using a MRI system, installed at Institution for Agricultural Machinery & ICT Convergence at Chonbuk National University. From the raw phase(Green Bean stage) to the roasted phase, we obtained MR images from each phase to monitor the internal changes. We divided experiment into 5 stages, starting with ‘Green Bean’ phase to ‘Roasted’ phase. We obtained images every 6 hours during the ‘Fermentation’ phase and every 3 hours during the ‘Dry’ phase. In MRI, we used a gradient echo pulse sequence to scan fast and to take images right after each experiment stage ends. The direction of imaging plane was coronal 30 images with 64 mm x 64 mm field of view(FOV). As MRI uses the magnetic properties of nuclei which especially hydrogen nuclei from water molecules, images could see clearly with sufficient moisture, but in ‘Dry’ phase, images obtained with noise involved. These result suggested that MRI technique was an efficient method to monitor the moisture distribution changes inside the coffee beans.

This study investigated the changes in the physicochemical properties of soybean sprout, radish, and pork loin during frozen Bibimbab production. The qualities of soybean sprout were affected by the blanching, thawing, and cooking processes, with the blanching process particularly regarded as an important process to attribute the overall quality of the soybean sprouts in the final product. High weight loss of radish was found in the thawing and cooking processes, while the weight loss was relatively lower than that of soybean sprout. However, mixing with hot rice can be attributed for the steep decrease in shear force of the radish. For pork meat, normally thermal treatment such as mixing with hot rice and cooking manifested quality deterioration. Based on the results, mixing process appeared to be the most important process which affected the final quality of the materials. To improve the quality of final frozen Bibimbab, therefore, it was recommended to freeze the food ingredient separately from rice prior to packaging, which warranted the follow up exploration.

When taking X-ray, Some of them are not only absorbed as they pass through the body, but some are scattered and blurred. To prevent this problem, 'X-Ray Grid' was placed between the body and the film. Conventionally, in order to manufacture an X-ray grid, a lead sheet and an aluminum sheet were adhered with epoxy or the like, cut to a predetermined thickness, and formed in a line at a predetermined angle. New grids are actively being developed to solve this problem. In this study, Laser beam was irradiated on a photosensitive glass having high X-ray transmittance to form an oblique lattice type channel. When the photosensitive glass is exposed to Laser beam, Previous studies have shown that laser exposure to photosensitive glass reacts with UV-Laserto form high-precision microstructures. The photosensitive glass exposed by the laser is heat-treated at a high temperature to crystallize the exposed part. When the crystallized patterns are etched with a hydrofluoric acid liquid solution, a structure having a depth is completed. The completed structure is filled with metals with X-ray shielding properties. The angle of incidence can be processed up to 18, which is the angle of incidence of ordinary X-ray, The upper surface line width of theetched pattern is 20um or less and The depth of processing after etching was found to be more than 100um, which means 'the filler can be deposited sufficiently'.

This study was performed to determine the effects of different processing methods (AD: drying at 50°C for 15 h; ADR: roasting after drying; SAD: drying after steaming; SADR: roasting after steaming and drying) on the quality characteristics, total phenolic content, anthocyanin content, DPPH radical scavenging activity, and reducing powder of red radish (Bordeaux and watermelon radish) tea. The pH of red radish tea was the highest with SAD. In terms of the total sugar content, Bordeaux radish tea showed the highest level with AD, ADR, and SAD, and watermelon radish tea showed the highest level with SADR. The a value of Bordeaux radish tea was higher with AD and ADR. The b value of Bordeaux radish tea was increased with steaming and roasting treatment. In terms of measuring the colors of watermelon radish tea, the L value was decreased while the b value was increased with roasting treatment. The total phenolic content, DPPH radical scavenging activity, and reducing powder with ADR and SADR were higher than those in samples prepared by different processing methods. AD and SAD resulted in higher anthocyanin contents than ADR and SADR. In terms of sensory evaluation, the appearance and color were rated higher with AD and SAD, whereas the flavor and taste were ranked higher with ADR and SADR than in the other samples. The results suggest that red radish (Bordeaux and watermelon radish) tea prepared by ADR and SADR processing methods can be utilized as health functional tea material with antioxidant activity.