• 한국농업기계학회:학술대회논문집
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• 한국농업기계학회 1997년도 하계 학술대회 논문집
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• pp.141-149
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• 1997

Structural characteristic of a rice polisher of small size was analyzed to improve its performance and to utilize such data in developing a rice polisher of large size. Spraying characteristic of nozzles which were used for rice polishing was evaluated by a machine vision system. Internal pressure of the polishing chamber was also measured according to outlet resistance, water spraying, and roller shaft speed. In addition, the performance of the polisher was analyzed based on whiteness and broken ratio according to operating conditions.

• Journal of Biosystems Engineering
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• 제17권3호
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• pp.272-284
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• 1992

As a preliminary step toward the development of a multipurpose electrostatic separator for agricultural use, this study investigated the effect of moisture level, geometrical characteristics and the electric field strength of a charging device on the electrostatic charging of brown rice, unhulled paddy, small stones and broken rice that are produced during the milling process. The results are summarized as follows. 1. Average electrostatic charge per unit mass of paddy is greater than that of brown rice. 2. Charge per unit mass of rice kernel increases linearly with moisture content and electric field strength of the charging device, presenting no correlations with length or thickness of rice kernel. 3. Frequency distributions in electrostatic charge per unit mass of paddy and brown rice kernels indicated that the portion, not overlapped, ranged from 10 to 29% with Japonica rice and from 32 to 49% with Indica rice. 4. The difference in moisture content between paddy and brown rice must be over 6%, if they are to be electrostatically separated to over 95%. 5. Theoretical portions of brown rice to be separated from a mixture primarily by the electrostatic charge and secondarily by the length or by the thickness were 95~100% and 27~76%, respectively. 6. Frequency distribution of electrostatic charge for broken kernels overlapped that of paddy and brown rice, which the small stones didn't.

• Journal of Biosystems Engineering
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• 제35권3호
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• pp.169-174
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• 2010

This study was conducted to investigate the effect of abrasive processing and non abrasive processing in the milling process on the quality of rice. The effect was analyzed based on the factor such as whiteness, grain temperature, moisture content, crack and broken rice ratio. The results were as followings. Whiteness of abrasive rice was the same as non abrasive rice. The rice temperature increase of abrasive rice was $1.6^{\circ}C$ lower than non abrasive rice. The crack ratio was increased in the process of milling and non abrasive rice showed higher values than abrasive rice. The broken rice ratio of the using abrasive processing was about 0.05% lower than that of non abrasive processing. The moisture content decreased in the process of milling regardless of the use abrasive rice milling machine.

• 한국식품과학회지
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• 제22권2호
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• pp.199-205
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• 1990

우리나라 쌀의 품종별 도정 및 품위특성을 조사하여 합리적인 시장성을 평가할 수 있는 방법을 모색하고자 일반계 쌀과 다수계 쌀의 품종별로 품위 및 도정특성을 조사 분석한 결과는 다음과 같다. 유형별 도정률은 일반계가 높고 쇄미율은 통일계가 높았으나 미강률은 큰 차이가 없었으며 벼에서 쌀까지의 도정률은 현미의 용적중, 제현율 및 현백률이 높은 품종이 요구되고 현미의 쇄립률, 심복백립률, 왕겨율, 쇄미율 및 미강률이 낮은 품종은 쌀의 품위 및 수율이 향상되었다.

• Journal of Biosystems Engineering
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• 제29권2호
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• pp.121-130
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• 2004

This study was carried out to develop a miller to produce white embryo rice with functional nutrients by improving the conventional vertical miller. The effects of rice moisture content and the shaft revolution speed of the miller on germ(embryo) adherence rate, whiteness, broken rice rate, and cracked rice rate were investigated. Also, the effect of the mesh size of emery stones on the germ adherence rate was investigated. The vertical prototype miller was improved with the increasement of about 42% in producing white embryo rice at proper conditions(shaft revolution speed of 900 rpm, emery stones of mesh ＃50, processing capacity of 2.3t/h, zero outlet resistance, rice moisture content of 16.2%). The results were as follows: 1. The germ adherence rate of white rice was significantly influenced by the moisture content of brown rice. The germ adherence rate of white rice decreased rapidly with the increase of the moisture content of brown rice. When brown rice with moisture content of 13.2%, 14.5%, 15.2%, 15.4% was milled by the prototype with emery stones of mesh ＃35 and shaft speed of 900(1,100) rpm, rpm adherence rate of milled rice was 76.2%(70%), 69.2%(66%), 45.9(38%), 13.0(9%), respectively. 2. The whiteness of white rice milled by the prototype with emery stones of mesh ＃35 and shaft speed of 1,100(900)rpm increased from 27(23) to about 40, respectively, as the moisture content of brown rice increased from 13.2% to 17.2%. 3. The rate of broken rice of white rice milled at 900rpm decreased by 0.6∼1.0% compared with that at 1,100rpm when the moisture content of brown rice was less than 15.2%. 4. The germ adherence rate was increased by 10.3% and 11.0%, respectively when brown rice with moisture content of 16.2% and 15.5% was milled by the prototype miller with shaft speed of 900rpm and emery stones of mesh ＃50 instead of mesh ＃35. 5. Considering the germ adherence rate, broken rice rate, and whiteness of milled rice, the proper milling conditions of the prototype miller for producing embryo rice were the moisture content of about 15%, the processing capacity of 2.3t/h and minimum outlet resistance of 0Nㆍm with shaft speed of 900rpm and emery stones of mesh ＃50.

• 한국식품영양과학회지
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• 제43권8호
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• pp.1270-1277
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• 2014

쌀국수 분야에서 쌀의 도정 부산물인 파쇄미의 이용을 증대시키고 쌀국수 소재로서의 가능성을 평가하고자, 일반미 쌀가루, 파쇄미 쌀가루, 일반미와 파쇄미 혼합 쌀가루의 이화학적 특성을 조사하고 이들 쌀가루를 60% 첨가한 즉석 쌀국수를 제조하였으며, 쌀국수의 조리품질과 관능적 품질특성을 비교하였다. 원료 쌀가루의 손상전분 함량과 수분결합능력은 파쇄미 쌀가루가 가장 높았으며, 호화점도에서 setback은 파쇄미 쌀가루와 일반미 및 파쇄미 혼합 쌀가루가 유의적으로 가장 높았다. 쌀국수의 조리 후 수분흡수율은 대조구로 사용한 일반미 쌀국수가 유의적으로 가장 높았으며 파쇄미 쌀가루로 제조한 쌀국수는 대조구보다 조리 후 부피가 증가하였다. 파쇄미와 일반미 쌀가루를 혼합하여 제조한 쌀국수는 조리손실률과 조리수의 탁도가 대조구보다 높게 나타났다. 기계적 조직감에서 파쇄미 쌀국수와 파쇄미 및 일반미 혼합 쌀국수는 대조구보다 경도, 부착성 및 씹힘성이 낮은 조직감 특성을 나타내었다. 정량적 묘사분석에서 탄력성, 씹힘성은 대조구가 5점 이상을 나타내어 파쇄미 쌀국수와 비교하여 상대적으로 쫄깃한 조직감을 가지는 것으로 평가되었다. 전반적 기호도는 일반미 쌀가루만으로 제조한 대조구가 유의적으로 가장 높게 평가되었다. 이상의 결과로부터 파쇄미와 일반미 혼합 쌀가루로 제조한 쌀국수는 조직감과 전반적 기호도에서 파쇄미 단일 쌀가루로 제조한 쌀국수와 유의차가 없어 일반미 쌀가루를 첨가함으로써 품질개선을 기대하였으나 관능특성에서 큰 차이는 없었다. 따라서 파쇄미 쌀가루를 이용하여 즉석 쌀국수를 제조할 때 조리품질 및 조직감 향상을 위하여 일반미 쌀가루의 혼합량을 조절하는 것이 파쇄미 쌀가루를 이용한 쌀국수 제조에 바람직하다고 생각된다.

• 식물병연구
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• 제19권4호
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• pp.259-264
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• 2013

미곡종합처리장에서 수집한 2011년산 쌀 시료 중 Fusarium 곰팡이독소의 자연발생을 조사하기 위해서, 벼, 왕겨, 현미, 청치미, 싸라기, 미강, 색채미, 백미 등의 시료를 2012년에 전국적으로 수집하였다. 371점의 시료에 대해 DON, NIV과 ZEA의 자연발생을 LC/MS로 분석하였다. 이중 색채미가 오염율과 오염도가 가장 높았고 다음이 싸라기였다. 백미는 3점이 DON, NIV에 안전한 수준으로 오염되었었지만 나머지는 곰팡이독소가 검출되지 않았다. 부산물은 백미보다 오염도나 오염율이 높았다.

• Asian-Australasian Journal of Animal Sciences
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• 제12권7호
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• pp.1080-1084
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• 1999

Carbon (C) and nitrogen (N) balance technique was used to determine energy balance in Rhode Island Red (RIR) and White Leghorn (WL) laying hens fed maize-and broken rice (BR)- based diets. Carbon and nitrogen intake and outgo were determined for three days on ad libitum fed diets followed by 2/3 of ad libitum intake for next three days. Carbon analysis was done by using four 'U' tubes in which carbon dioxide released during bomb calorimetry was absorbed on drierite in tube 1 and 2 whereas tube 3 and 4 contained sodalime self indicating granule. Carbon in $CO_2$ was determined by an open circuit respiration system. Energy retention (E, kcal) was calculated as E = 12.386 C (g) - 4.631 N (g). By regressing metabolisable energy (ME) intake on energy balance, maintenance ME requirement of RIR was 128 whereas, that of WL hens was $144kcal/kg\;W^{0.75}/d$. Effciency of utilization of ME for maintenance from BR-based diet in RIR hens was equal but in WL hens it was 11% less than maize-based diet.

• 한국가금학회지
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• 제44권4호
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• pp.235-243
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• 2017

This experiment was aimed at investigating the effects of dietary supplementation with fermented rice bran (FRB) or fermented broken rice (FBR) on egg-laying performance, egg quality, blood parameters, and cholesterol level in egg yolk of Hy-Line Brown egg-laying hens. Altogether, 144 Hy-Line Brown egg-laying hens (32-week-old) were randomly allocated to one of 4 dietary treatment groups, with 4 replicates per treatment. Of them, 3 treatments diets were prepared by supplementing the basal diet with 0.1% probiotics (PRO), 1% fermented rice bran (FRB), or 1% fermented broken rice (FBR) at the expense of corn. Hen-day egg production was higher (P<0.05) in PRO and FRB treatment groups than in the basal treatment groups. However, feed intake, egg weight, egg mass, and feed conversion ratio did not differ among the treatment groups. Additionally, supplementation with FRB or FBR did not affect eggshell strength, eggshell thickness, egg yolk color, and Haugh unit during the feeding trial. There was no significant difference in leukocyte count. Total cholesterol level was lower (P<0.05) in the FRB treatment group than in the basal treatment groups. Asparate aminotransferase, alanine transferase, glucose, and albumin levels were unaffected by dietary supplementation with FRB or FBR. Egg yolk cholesterol level was lower (P<0.05) in the FRB and FBR treatment groups than in the basal treatment groups. In conclusion, dietary supplementation with FRB or FBR improved egg-laying performance, and reduced the levels of total serum cholesterol and cholesterol in egg yolk of Hy-Line Brown egg-laying hens.

• Journal of Biosystems Engineering
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• 제42권2호
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• pp.112-116
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• 2017

Purpose: The purpose of this study was to analyze the milling characteristics of white rice depending on the guide angles of the cutting roller's induced guide, as well as to verify optimum milling conditions for the cutting-type milling machine. Methods: Brown rice, which was produced in Cheongju-si, Chungcheongbuk-do, Republic of Korea, in 2014, was used as the experimental material. The milling characteristics of white rice were measured under six different guide angle levels of the cutting roller, which were none, $0^{\circ}$, $5^{\circ}$, $10^{\circ}$, $15^{\circ}$, and $20^{\circ}$. The quantity of brown rice for each experiment was 500 kg, and the milling characteristics were measured according to the whiteness, rice temperature, cracked rice ratio, broken rice ratio, and energy consumption. Results: The whiteness of white rice maintained a uniform level, indicating at range of $38{\pm}0.5$, regardless of the cutting roller guide angles under all conditions. The rice temperature rise during milling was found to be rather low, at $13.9^{\circ}C$ and $13.6^{\circ}C$ at $10^{\circ}$ and $15^{\circ}$ guide angles, respectively. The cracked rice ratio after milling was 18.67%-19.47%, and the broken rice ratio was 0.68% at a $10^{\circ}$ guide angle, which is the lowest in comparison to other guide angles. Energy consumption was lower when the guide was used compared to that with-out the use of the guide. The energy consumption tended to increase as the cutting roller guide angle increased. Conclusions: From the above results, we conclude that the cutting roller guide angles of $0^{\circ}$ and $10^{\circ}$ are suitable for producing high quality rice during milling with a cutting-type milling machine.