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Volume 38 (2007 - 200･･･
- Issue 4 Pages 237-
- Issue 3 Pages 167-
- Issue 2 Pages 101-
- Issue 1 Pages 1-
Volume 38, Issue 3
Displaying 1-5 of 5 articles from this issue
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Proposition and Evaluation of Reusable Heat in Carbonization to Greenhouses throughout the YearShintaroh OHASHI, Kazuhiro NAKANO, Sadafumi SAITOU, Digui YANG2007 Volume 38 Issue 3 Pages 167-174
Published: December 25, 2007
Released on J-STAGE: September 05, 2011
JOURNAL FREE ACCESSThe cultivation system that is able to use local energy through the year was proposed. The energy demanded of greenhouses and the energy supplied from carbonization was compared, and the effect of the system was evaluated from the viewpoint of thermal energy. The results are as follows:
(1) To use available heat efficiently for warming greenhouses, the amount of circulating warm water is about 4, 000L per hour for TDC (Two Days Carbonization) and about 6, 500L per hour for ODC (One Day Carbonization), respectively.
(2) During the winter experiment, using warm water heated by the exhaust heat of kilns to heat greenhouses (assume temperature in greenhouse is 20°C), average ratio of alternate heating load is 38.8% from that of TDC, and is 61.6% from that of ODC, respectively.
(3) For cooling greenhouses, to use available heat more efficiently, the volume of water tank should be as big as possible.
(4) To use available heat efficiently for cooling greenhouses, the amount of circulating cold water is about 3, 000L per hour for TDC and about 4, 500L per hour for ODC, respectively.
(5) During the summer experiment, using cold water made by absorption chiller to cool greenhouses (assume temperature in greenhouse is 14°C during the night), average ratio of alternate cooling load is 86.1% from that of TDC and is almost 96.9% from that of ODC, respectively.
From the results above, it can be considered that the cultivation system using local energy at all the year round proposed by this study can contribute to decrease oil expenditure and cultivation cost. And moreover, the system can be considered as a useful cultivation system in the snowy and cold areas because the creation of a new cultivation environment can be expected.View full abstractDownload PDF (2492K) -
The investigation into the actual condition of rice milling factoryNaoko MOTOHASHI, Takao SUGIYAMA, Seishu TOJO, Kengo WATANABE2007 Volume 38 Issue 3 Pages 175-182
Published: December 25, 2007
Released on J-STAGE: September 05, 2011
JOURNAL FREE ACCESSConsumers' demand for rice decreases every year but is becoming more diversified, even though rice is a staple food in Japan.
Recently, much rice satisfying consumer needs is being sold to expand the consumption of rice.
However, taste evaluation relies on an old, single-evaluation technology. To evaluate rice taste accurately, a multi-pronged technology must be established in order to evaluate the quality of diversified types of rice.
This paper investigated rice production and its quality changes in the production process; problems in production such as wash-free milled rice and blended rice; and demands of the evaluation technology and developing equipment in rice-milling factories.
The findings are as follows.
Brown-rice blending is increasing because of the smaller quantity of multi-product production. The development of efficient blending equipment was sought for blended rice production, and attempts were made to improve the quality by using color sorters.
Quality changes, standards unification, and evaluation technology were established, and storage methods of wash-free milled rice were sought.View full abstractDownload PDF (3364K) -
The volume of water for cooking rice, storage factor, and evaluation of qualities on wash-free milled riceNaoko MOTOHASHI, Takao SUGIYAMA, Seishu TOJO, Kengo WATANABE2007 Volume 38 Issue 3 Pages 183-190
Published: December 25, 2007
Released on J-STAGE: September 05, 2011
JOURNAL FREE ACCESSWash-free milled rice is becoming increasingly popular as a stable food product, but it is not without its problems. For example, the product definition, quality standards and evaluation method for wash-free milled rice are not established. In addition, there are problems of few reports on quality characteristic and storage quality for wash-free milled rice. To alleviate these problems, we investigated factors affecting this rice, such as the proper volume of water for cooking, spoilage factors during storage, and the taste of wash-free milled rice.
We found that the volume of water for cooking wash-free milled rice is determined by considering several factors including taste, stickiness, and hardness according to the process of manufacture. Based on these considerations, the volume of cooking water must be increased by 5 to 15% compared to that of milled rice. Moreover, high-temperature storage and long-storage tended to degrade the taste of wash-free milled rice. We further found that a multi-pronged evaluation is necessary because it is difficult to evaluate the taste of wash-free milled rice by checking just a single item. The broken kernel ratio, protein content, amylose content, fat acidity, and pasting characteristics (breakdown) must also be evaluated.View full abstractDownload PDF (2329K) -
Shinsuke FURUNO, Sadanori SASE, Hideki MORIYAMA2007 Volume 38 Issue 3 Pages 191-198
Published: December 25, 2007
Released on J-STAGE: September 05, 2011
JOURNAL FREE ACCESSThe melting rate of snow and the reduction of the snow load on the roofs were investigated for a four-span greenhouse with a melting snow system using heated air onto the internal roof. The maximum melting rate of snow during the experiment was 1.7kg·m-2·h-1. When snowfall was smaller than the maximum melting rate of snow, no snow was observed on the roofs. It was because snow melted immediately, and the snow load on the roofs did not increase. In contrast, when snowfall was larger than the maximum melting rate of snow, snow was observed on the roofs and the snow load on the roofs increased.
The snow load on the roofs of the four-span greenhouse increased with an increase in the distance from the air heater for melting snow. The maximum snow load during the experiment was 4.4kgf·m-2. Compared with the total snowfall, the snow load on the roofs decreased by 13.3kgf·m-2.View full abstractDownload PDF (1048K) -
Sadao KIKUCHI, Takeshi KOBAYASHI, Yoshiaki INOUE, Yoshiteru TAKEUCHI, ...2007 Volume 38 Issue 3 Pages 199-207
Published: December 25, 2007
Released on J-STAGE: September 05, 2011
JOURNAL FREE ACCESSThe commercial potential of bio-ethanol production from substandard farm products and residues from farm product processing plants in the Tokachi region was studied. Through this research it became clear that substandard wheat and sugar beets are exploitable raw materials for bio-ethanol production. The cost of producing bio-ethanol from substandard wheat is estimated to be 98.4yen/L. The cost with substandard sugar beets is estimated to be 323.7yen/L if produced at an independent plant, but it can be reduced to 87.1yen/L if the bio-ethanol plant is integrated with the wheat and sugar beet processing facilities. To reduce the cost of producing bio-ethanol it is necessary to find inexpensive raw materials as well as to find ways to lower transportation costs.View full abstractDownload PDF (1926K)
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