• Journal of Biosystems Engineering
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• v.9 no.1
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• pp.34-45
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• 1984

우리가 소비하는 식량의 확보는 단위 수량의 증대 뿐만 아니라, 생산이후 수확, 조제가공 및 건조 저장과정에서의 곡물 손실 방지 또는 감소로 인한 간접 증산으로도 이룩될 수 있는데, 현재 우리나라에서는 수확 이후의 곡물 손실량이 전체 생산량의 약 11%에 달하는 것으로 추정되고 있다(12). 여기서 식량의 중요 손실원으로 기계적 원인과 곡물 자체의 특성에 의한 두가지 요인을 고려할 수 있다. 따라서 쌀의 물리적 특성이 규명되면 각 과정에서 발생되는 기계적 손실을 더욱 줄일 수 있을 것이다. 이러한 중요성에도 불구하고 지금까지 우리나라에서는 벼의 물리적 특성에 관한 연구가 거의 없는 실정이다. 특히 우리나라에 많이 보급되고 있는 통일계 품종은 관행 품종에 비하여 물리적 특성이 크게 다르다고 인정되고 있다. 따라서 본 연구는 벼와 현미의 특성을 기계적 및 유동학적 측면에서 함수율 및 품종별로 규명하여, 농업기계의 설계 및 작동조건, 그리고, 조제가공의 기초적 자료로 제시하고자 하였다. 실험 결과를 요약하면 다음과 같다. 1. 준 정하중의 압축시험에서 함수율은 벼와 현미의 기계적 및 유동학적 특성에 큰 영향을 미쳤으며, 특히 높은 함수율에서는 점성적인 특성이, 낮은 함수율에서는 탄성적인 특성이 나타났다. 2. 벼와 현미의 함수율이 24-12% (습량기준)의 범위에 있을 때 현미의 항복점은 2.0-7.2kg, 벼의 항복점은 2.5-7.6kg을 나타냈으며, 전반적으로 현미보다 벼의 항복점이 0.5-1kg 더 높았다. 또한 함수율이 18%(습량기준) 이하에서는 일반계 품종이 통일계 품종보다 압축 강도가 더 높았으나 18% 이상의 높은 함수율에서는 더 낮게 나타났다. 그리고 낮은 함수율에서 현미의 항복점은 현미 두께 대 길이의 비의 증가에 따라 직선적으로 감소하였다. 3. 현미의 최대압축 강도는 함수율 24-12%(습량기준)의 범위에서 2.94-10.4kg을 나타냈으며, 14% 수준의 낮은 함수율에서는 현미의 최대 압축 강도는 5.66-11.4kg으로 품종간에 높은 유의성이 있었다. 따라서 벼와 현미의 크기가 최대 압축 강도에 큰 영향을 미친 것으로 사료된다. 4. 함수율 12-24%(습량기준)의 범위에서, 현미의 항복점에서 변형은 0.20-0.40mm를 나타냈으며, 함수율이 약 17%일 때 최소치를 보였다. 벼의 항복점에서 변형은 0.20-0.41mm 였으며 통일계 품종이 일반계 품종보다 변형이 더 많이 생겼다. 5. 함수율 24-12%(습량기준)의 범위에서, 일반계 품종의 레질리언스(resilience)는 $0.142-0.603kg{\cdot}mm$, 통일계 품종의 레질리언스는 $0.229-0.601kg{\cdot}mm$로 나타났다. 함수율이 19% 이하에서는 일반계 품종이 통일계 품종보다 더 높게 나타났으며 19% 이상에서는 반대 현상이 일어났다. 또한 14%의 낮은 함수율에서, 현미의 레질리언스는 현미 두께 대 길이의 비의 증가에 따라 감소하였다. 벼의 레질리언스는 함수율의 감소에 따라 증가했으며, 그 범위는 $0.285-0.850kg{\cdot}mm$이었다. 6. 현미의 터프니스(toughness)는 함수율 24-12%(습량기준)의 범위에서 $0.841-2.795kg{\cdot}mm$이었다. 또한 일반계 품종과 통일계 품종 사이에는 유의성이 없었으나. 품종간에는 높은 유의성이 있었다. 7. 현미의 탄성계수와 스티프니스(stiffness)는 함수율의 감소에 따라 직선적으로 증가하였다. 현미의 함수율이 24-12%(습량기준)의 범위에 있을 때 탄성계수는 $7-40kg/mm^2$, 스티프니스는 8-34kg/mm를 나타냈다.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.47 no.6
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• pp.422-426
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• 2002

In other to find out the basic information on cultivation and breeding for salt tolerance in rice, these studies were conducted at salinity paddy fields containing 0.2, 0.3, 0.4% of salt and normal paddy field using 6 Japonica type, 5 Tonsil type varieties and Annapurna. On these fields a series of investigation was made for the responses of rice growth and yield to salt content of saline sails. The heading dates of the rice cultivated at salinity 0.2, 0.3 and 0.4% were delayed compared by 2 or 3,5 or 8 and 10 or 13 days respectively in Japonica and Tonsil type varieties to those at the normal paddy fields. The culm length at salinity paddy fields decreased by 13-39% in Japonica type and 14-35% in Tongil type varieties. But the number of panicles per hill decreased by 16-40% in Japonica type and by 14-35% in Tongil type varieties. The number of grains per panicle in saline paddy fields decreased by 10 to 40% in all varieties, but the percent ripened grain decreased by 20-48% in Japonica type and by 19-51% in Tongil type varieties. 1000 grains weight was decreased by lower than 23% in all varieties, but yield was reduced to 20-62% in Japonica and 25-67% in Tongil type varieties.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.28 no.2
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• pp.173-183
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• 1983

To evaluate growing degree days(GDD) as an index of growth duration of rice plants, 30 days old seedlings of 16 japonica and 14 indica/japonica varieties were transplanted six times from May 10 at the 10-day intervals at Gyeongsan in 1982. The number of days from transplanting to heading decreased as transplanting dates delayed in all japonica varietie and 4 indica/japonica varieties but that of 10 indica/japonica varieties decreased up to June 9 or June 19 transplantings and then it levelled off or increased with further delay of transplanting. However, GDD requirement was similar among transplanting dates at appropriate base temperatures; GDD could be better than calendar day system to classify maturity of varieties especially grown in a wide range of climatic conditions. Required GDD from transplanting to heading of all indica/japonica and early japonica varieties showened a smaller coefficient of variation (CV) compared to longer season japonica varieties. Among GDD methods, an accumulation of daily Max + Min temp./2 -$l0^{\circ}C$ showed the smallest CV for the duration from transplanting to heading, but for ripening period GDD calculated with adjusted maximum temperature when it was higher than $30^{\circ}C$ showed the best results. Heading date did not affect required GDD for maturity of japonica varieties, but in indica/japonica varieties GDD decreased as heading date delayed; at late transplantings ripening period of indica/japonica varieties was less extended compared to japonica varietes due to a decrease in grain weight.

• Applied Biological Chemistry
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• v.37 no.2
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• pp.94-99
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• 1994

Bran structure and water uptake rate for brown rices of thirteen japonica and twelve Tongil cultivars were investigated. The japonica type was shorter in length and had lower value in the ratio of length to width than Tongil one. No differences were observed in width and weight between the two types. The number of aleurone layer and the thickness of bran layer were higher in dorsal side than in ventral side in all rice cultivars. The structure in ventral side was similar but the number of aleurone layer in dosal side was higher in japonica samples. There were no significant differences in water uptake rates showed no correlation with the bran structure.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.29 no.1
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• pp.31-38
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• 1984

The length of anthers, filaments and glumes (Palea and lemma) of leading rice cultivars was measured before and after anthesis. A few cultivars which have long anthers and filaments after anthesis were identified. Correlation coefficients between measurements were calculated.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.36 no.4
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• pp.351-359
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• 1991

Demand for the rice of better eating quality is ever increasing in recent years. However. the rice is presently handled by the government and merchants as mixture of the rice of different varieties from the purchase of the rough rice to storing and milling. It is well known that the eating quality of rice varies significantly by variety. The present study aimed at evaluation of the effect of blending different rices on the change in palatability of low and high eating quality rices. The eating quality of a low quality japonica rice was improved significantly on sensory panel test by blending it with the Dongjin rice. one of the highest eating quality. only when the Dongjin was blended to 80 percent by weight. and also it was same for blending an ordinary quality rice of mixed varieties which has been stored by a governmental storehouse with a top class rice on free market. The eating quality of aged Tongil type rice. produce of 1987 and 1989 and a mixture of varieties, was improved significantly by blending it with a high quality glutinous rice on market to 20 per cent by weight. But Samgang rice. a high eating quality Tongil type variety. and an ordinary quality rice of Japonica varieties were not significantly improved by blending them with the glutinous rice by 20 per cent. Blending rices of the variety Nagdong. ordinary quality among varieties and low quality among Japonicas, Chucheong, a high quality rice among Japonicas. and Dongjin. one of the best eating quality rice among Japonicas, each other in different ratios did not affect significantly the sensory scores.

• Korean Journal of Food Science and Technology
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• v.21 no.5
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• pp.613-618
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• 1989

Tirteen rice varieties of Japonica-Indica briefing type (J-I breeding type) and ten of Japonica type produced in Korea in 1985 were studied on cooking quality of milled rice and texture of cooked rice. The results are as follows: in the Looking quality, water uptake ratio of cooked rice and total solid in residual liquid showed significant $(p<2.172^*\;and\;2.419^*,\;respectively)$ between J-I breeding type and Japonica type The water uptake ratio of cooked rice was higher J-I breeding type than Japonica type but the total solid and intensity of iodine blue value in residual liquid were lower J-I breeding type than Japonica type. Minimum cooking time of milled rice showed significant $(p<2.375^*)$ between J-I breeding type and Japonica type for texture of cooked rice. The cooking time of J-I breeding type shorter than Japonica type. Hardness and cohesiveness in texture of cooked rice appeared to be significant cant $(p<4.370^{***}\;and\;2.371^*,\;respectively)$ between J-I breeding type and Japonica type, and then hardness was higher Japonica type than J-I breeding type, but cohesiveness was lower Japonica type than J-I breeding type. The correlation coefficients between amylose content and adhesiveness of varieties in the same type was $-0.922^{**}$ in J-I breeding type and $-0.915^**}$ in Japonica type. The correlation coefficients between protein content and hardness of the varieties in the same type was $0.954^{**}$ in Japonica type and so denoted as positive correlation. And the scatter diagram between protein and hardness could be divided into J-I breeding type and Japonica type.

• The Bimonthly Magazine for Agrochemicals and Plant Protection
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• v.7 no.4
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• pp.88-96
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• 1986

도열병은 벼농사에 발생하는 40여종의 병해중 가장 피해를 많이 주는 무서운 병으로 발생의 역사가 다른 병해에 비해 길고 많은 연구가들이 내병성품종 육성과 농약등에 관해 시험연구를 계속 실시하고 있으며 농민들이 적극방제를 해도 아직까지 완전해결을 못보고 매년 피해를 보고 있다. 특히 ''60$\~$''70년대 중반기까지는 일반계품종에서 도열병이 많이 발생되었으나 ''78년에는 통일계(다수계)품종에서 피해가 많이 나타났고 ''80년에는 냉해로 인한 도열병 피해가 많았으며 그 후에도 국지적으로 상습지, 사질답, 방제소홀답, 과비답에서 피해가 나타나고 있다.

• The Bimonthly Magazine for Agrochemicals and Plant Protection
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• v.2 no.11
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• pp.35-41
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• 1981

신품종 재배면적 증가로 통일계 품종을 침해하는 신종도열병균계가 ''78년까지 증가해왔으나 올해는 31$\%$로 줄고 오히려 일반 품종만 가해하는 재래균이 69$\%$로 늘어났다

• Korean Journal of Food Science and Technology
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• v.23 no.4
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• pp.498-502
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• 1991

The relationships between the textural properties of cooked rice and hot water-solubles of rice or rice flour were studied. The amounts of solubles or soluble amylose among japonica varieties were similar, but those among Tongil type varieties were different. At the same heating conditions, japonica varieties showed higher contents of solubles as well as soluble amylose than Tongil varieties. The solubles and soluble amylose from rice or rice flour showed a negative correlation with hardness but a positive correlation with adhesivess of rice cooked with optimum water.