JOURNAL of the JAPANESE SOCIETY of AGRICULTURAL MACHINERY
Online ISSN : 1884-6025
Print ISSN : 0285-2543
ISSN-L : 0285-2543
Search
Advanced search
OR
Browse
Search
Volume 75, Issue 1
Displaying 1-8 of 8 articles from this issue
Show all abstracts
    • |<
    • <
    • 1
    • >
    • >|
ESSAY
SPECIAL EDITION
TECHNO-TOPICS
PAPERS (Articles)
RESEARCH PAPERS
  • Estimation of Indirect Energy Input and CO2 Emissions Due to Agricultural Machinery Operation in Fields Applying Crop Rotation
    ——Application on Crop Rotation in Tokachi Region and Proposal of Using Proportional Division Method——
    Hiromichi ARAKI, Youichi SHIBATA, Xin WANG, Mao UEDA, Takashi KATAOKA, ...
    2013 Volume 75 Issue 1 Pages 29-36
    Published: January 01, 2013
    Released on J-STAGE: December 03, 2014
    DOIhttps://doi.org/10.11357/jsam.75.29
    JOURNAL FREE ACCESS
    Show abstractHide abstract
    The purpose of this study is to help establishing the LCA method for crop production. Therefore, we suggest the method of proportional inference allocation to estimate the amount of indirect emissions of CO2 as well as the indirect energy input, resulting from the application of agricultural machinery in the crop rotation based on block rotation, for each crop per hectare. In this method, the general use of the machine, service life of machine, the difference between propelled and self-propelled machines, as well as the area of the planted crop in the rotation are considered. By applying this method at the model farms of Hokkaido Tokachi, we could obtain basic data for evaluating the productivity and the environmental impact.
    View full abstract
    Download PDF (411K)
  • Taste Evaluation of Drinking Milk by Physicochemical Properties and Sensory Determinations
    Sakiko FUJIKAWA, Shuso KAWAMURA
    2013 Volume 75 Issue 1 Pages 37-44
    Published: January 01, 2013
    Released on J-STAGE: December 03, 2014
    DOIhttps://doi.org/10.11357/jsam.75.37
    JOURNAL FREE ACCESS
    Show abstractHide abstract
    The objective of this study was to examine the effects of physicochemical properties and processing treatments on taste evaluation of milk. We investigated milk quality and eating quality of 66 brands of milk samples (a total number of 84 milk samples) by assessment tests of physicochemical properties and sensory evaluation held in Tokyo and Sapporo. Milk fat content had a significant correlation with color L* value (r=0.90, p<0.001), and milk with a low fat content was relatively dark-colored. Sensory evaluation showed that milk body, sweetness, appearance and aroma had great influences on overall flavor of milk. Low fat milk was evaluated as have a poor taste because of its lack of body and sweetness and its bad appearance and bad aroma. UHT milk processed by an indirect heating method had a high taste evaluation.
    View full abstract
    Download PDF (505K)
TECHNICAL PAPER
  • Dry Methane Fermentation of Municipal Waste with Various Composition (Part 1)
    ——Characteristics of Mesophilic Fermentation——
    Ryoh NAKAKUBO, Yoichiro KOJIMA, Kazunori IWABUCHI, Takahiro MONMA, Juz ...
    2013 Volume 75 Issue 1 Pages 45-51
    Published: January 01, 2013
    Released on J-STAGE: December 03, 2014
    DOIhttps://doi.org/10.11357/jsam.75.45
    JOURNAL FREE ACCESS
    Show abstractHide abstract
    Characteristics of dry methane fermentation were studied with various composition ratio of kitchen wastes and paper wastes on a wet basis, Run A (60%, 40%), Run B (68%, 32%) and Run C (82%, 18%), using digesters with an effective volume of 2 liters maintained at a mesophilic temperature of 37°C. Methane gas yields of Run A, Run B and Run C were 0.24L/gVS, 0.24L/gVS and 0.26L/gVS, respectively. In Run C, in which the loading rate of kitchen waste was the highest among the three runs, methane gas yield was higher than that in Run A or B since kitchen waste is an easily degradable organic waste. The maximum loading rate of kitchen waste and paper waste, which does not cause acute inhibition of methanogenesis, was 5gVS/(kgsludge·day) regardless of their composition ratio.
    View full abstract
    Download PDF (488K)
    • |<
    • <
    • 1
    • >
    • >|
feedback
 Top