Food Industry And Nutrition (식품산업과 영양)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Post-Harvest Technology for Competitiveness of Rice Industry

쌀 산업 경쟁력 강화를 위한 수확 후 관리기술

  • Kim, Oui Woung (Division of Food Safety, Distribution and Standard Research) ;
  • Ahn, Jae Hwan (Division of Food Safety, Distribution and Standard Research) ;
  • Kim, Hoon (Division of Food Safety, Distribution and Standard Research)
  • 김의웅 (한국식품연구원 안전유통연구본부) ;
  • 안재환 (한국식품연구원 안전유통연구본부) ;
  • 김훈 (한국식품연구원 안전유통연구본부)
  • Published : 2016.12.15
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Abstract

Keywords

References

  1. Kim OW, Kim H. 2016. Facilities and technology of rice processing complex. Food Science and Industry 49(1): 70-86.
  2. 국립농산물품질관리원. 2003. RPCC 처리규모.
  3. 한국RPC연구회. 2003. 쌀 산업 경쟁력 제고를 위한 RPC 종합 발전방안.
  4. 농림축산식품부. 2015. RPC 정책방향.
  5. Kim OW, Kim H, Kim DC, Kim SS. 2005. Determination of whiteness condition for efficient milling in Rice Processing Complex. J Biosyst Eng 30: 242-248. https://doi.org/10.5307/JBE.2005.30.4.242
  6. Yoon DH, Kim OW, Kim H. 2006. Modeling of milling degree for milled rice using NMG dying and image processing. J Biosyst Eng 31: 524-528. https://doi.org/10.5307/JBE.2006.31.6.524
  7. Kim OW, Kim H, Lee SE. 2005. Color modeling of milled rice by milling degree. Korean J Food Preserv 12: 141-145.
  8. Kim H, Lee HJ, Kim OW, Lee SE, Yoon DH. 2006. Effect of non-uniform milling on quality of milled rice during storage. Korean J Food Preserv 13: 675-680.
  9. Kim CJ, Lee HJ, Kim OW, Keum DH, Kim H. 2007. Effects of abnormal kernels in brown rice on milling characteristics. J Biosyst Eng 32: 1-5. https://doi.org/10.5307/JBE.2007.32.1.001
  10. Kim H, Kim DC, Lee SE, Kim OW. 2009. Milling characteristics of milled rice according to milling ratio of friction and abrasive milling. J Biosyst Eng 34: 439-445. https://doi.org/10.5307/JBE.2009.34.6.439
  11. Kim DC, Kim OW, Keum DH, Han JK. 2004. Development of a new commercial grain cooler. Korean J Food Preserv 11: 250-256.
  12. Kim OW, Kim DC. 2004. Field cooling tests of paddy stored in steel bins with a grain cooler. Korean J Food Preserv 11: 263-268.
  13. Kim DC, Kim OW. 2004. Optimization of drying and storage system for paddy using the grain cooler. Korean J Food Preserv 11: 269-275.
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  18. KFRI Annual Report. 2016. Development of Mega RPC model. Ministry of Agriculture, Food and Rural Affairs.
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  20. KFRI Final Report. 2014. Establishment of platform for u-Food system. KFRI R14-E0142053305-48: 665-777.
  21. Horino T. 1992. Relationship between nitrogen and mineral contents in rice grain and its palatability after cooking. Bull Chugoku Natl Agric Exp Sta 1: 112-120.
  22. Kasugai O. 1998. Standardization for rice eating quality evaluation system. J of the JSAM 60: 133-139.
  23. Kawamura S, Natsuga M, Kouno S, Itoh K. 1996. Instrument analysis and sensory test for rice taste evaluation. J of the JSAM 58: 95-104.
  24. 김의웅, 김훈, 안재환, 이효재. 2015. 농산물의 품질계측시스템 및 지능형 센서노드 기술 개발 연구보고서. 한국식품연구원.