• Proceedings of the Korean Society for Agricultural Machinery Conference
• /
• 1996.06c
• /
• pp.878-885
• /
• 1996

The brown rice drying is effective for energy saving and cost reduction. However, deterioration after drying is one problem, because the skin damage occurs during the drying. So, the measures to preserve the quality has been investigated. One of major quality deteriorations is the oxidation of fat which is contained in the bran layer. So, milling should be carried out to remove the fat as soon as possible after brown rice drying. And the low temperature storage is also worth to be examined for prevention of oxidation. The effect of skin damage on the increase of fat oxidation was clarified. For the grain of skin damage, the increased of fatty acid vaule was remarkable after 70 days elapsed from occurrence of skin damage even in $15\;^{\circ}C$ condition. Therefore it is impossible to keep grain as brown rice form after brown rice drying. For the clean rice and excessively milled rice, the quality can be preserved even in high temperature of $30\;^{\circ}C$. Therefore the brown rice drying can b applied practically using the clean rice technique.

• Proceedings of the Korean Society for Agricultural Machinery Conference
• /
• 1993.10a
• /
• pp.867-876
• /
• 1993

This study was investigated to evaluate whether brown rice drying could reduce the rice production cost. Characteristics of brown rice drying was experimentally determined. With brown rice drying, the higher energy efficiency could be obtained. Therefore, this method is effective to cost reduction . However, there are some problems , for example occurrence of fissuring and preservation of rice quality.

• KOREAN JOURNAL OF CROP SCIENCE
• /
• v.46 no.3
• /
• pp.221-228
• /
• 2001

This study was carried out to investigate the effect of germination condition and drying temperature on growth and physicochemical properties of brown rice. Three brown rice seeds of Ilpumbyeo, Dasanbyeo and Heugjinjubyeo were stored at room temperature for six weeks to test the time-sequence germination viability. Relatively stable germination ratio was maintained until 2 weeks after storage. However, 3 weeks after storage, germination ratio of brown rice seeds started to decrease rapidly and their germination ratio was lower than 80%. For this reason, brown rice was recommended for seeding within 2 weeks after hulling. During the initial 5 days, germination ratio of 24 hours pre-soaking brown rice was higher about 2-3% than that of non-soaking brown rice. The $25^{\circ}C$ was considered as the most favorable temperature for brown rice germination, because of the high germination ratio and desirable coleoptile growth of the brown rice, and little seed rotting symptoms. The scanning electron micrographs showed the structural differences between hot-air dried and freeze dried germinated-brown rice kernel. In the freeze dried germinated-brown rice, seed coat (pericarp, tegmen and aleurone layer) was mechanically disrupted from the endosperm, and many cleavages were observed among starch storing cells and starch granules. The endosperm of freeze-dried brown rice kernels formed the sponge-like structures and showed the fragile traits. For this reason, hot-air drying is considered as more suitable method than freeze drying for germinated-brown rice. The crude protein and amylose contents were slightly changed, but there were no significant differences during the germination period. Crude fiber content was decreased, but crude Int and total amino acid contents were increased as seeding days increased. A rapid increase in $\alpha$-amylase activities of germinating brown rice was observed at S days after seeding, and $\alpha$-amylase activities were decreased from 8 days after seeding. Total free sugar contents were decreased during the germination period. There was continuous decline in the contents of sucrose and glucose until 8 days after seeding, but fructose and maltose content were gradually increased from the 5 days after seeding.

• Proceedings of the Korean Society for Agricultural Machinery Conference
• /
• 1996.06c
• /
• pp.926-936
• /
• 1996

Field hulling of high-moisture paddy followed by brown rice drying offers many advantages over the present paddy harvesting and drying offers many advantages over the present paddy harvesting and drying system. We did a preliminary study of the parameters for efficient hulling of high-moisture paddy using the IRRI Centrifugal Huller and two India rice varieties. Hulling capacity , hulling efficiency , brown rice recovery and percent whole bown rice were generally best at the impeller peripheral speed of 44m/s. A second pass through the huller increased hulling capacity , brown rice revery and hulling efficiency, but reduced percent whole brown rice. To solve this , we recommed separation of paddy after hulling and aspiration such that only unhulled and partially -hulled grains will be fed back to the huller. Paddy at even 23% m.c. could be effectively hulled by the impeller-type huller , but the results were generally better at 14 to 17% m.c. Only in percent whole brown rice did the 17 to 23% m.c. range performed better than that of 14% m.c. Difference invarietal response to hulling was observed.

• Korean Journal of Food Science and Technology
• /
• v.31 no.3
• /
• pp.625-630
• /
• 1999

This work was to study drying characteristics of the brown rice koji, an enzymic health food, using microwave under vacuum. Cooked brown rice was inoculated with Aspergillus oryzae and incubated at $32^{\circ}C$ for 6 days. The brown rice koji was dried by different drying methods: microwave vacuum drying, hot air drying, vacuum drying and freeze drying. Each drier except freeze drier was set to maintain the sample temperature at $40^{\circ}C$. During microwave vacuum drying, the sample reached $40^{\circ}C$ much faster (within $5{\sim}10\;min$) and was dried much faster (2 hrs) than the other drying methods. The initial drying rate of microwave vacuum drying was ten times faster than that of hot air drying. The microwave vacuum drying produced a dry sample of the highly retained enzymic activity, followed by freeze drying, vacuum drying, and hot air drying.

• Korean Journal of Food Science and Technology
• /
• v.30 no.5
• /
• pp.1107-1113
• /
• 1998

This work was to study the potential use of germinated and microwave-vacuum-dried brown rite as a raw material for enzyme food. Brown rice was soaked in water at $15^{\circ}C$ for 2 days and then germinated at $25^{\circ}C$ for 4 days. The germin ated brown rice was then dried by different drying methods: microwave vacuum drying 1(drying only), microwave vacuum drying 2 $(drying{\rightarrow}crushing{\rightarrow}drying)$, hot air drying, vacuum drying and freeze drying. Each drier except freeze drier was set to maintain the sample temperature to be $60^{\circ}C$. During microwave vacuum drying 1 and 2 the sample reached $60^{\circ}C$ much faster (5 min) and was dried much faster (2 to 3 hrs for microwave vacuum drying 1 and 2 than the other drying methods. The initial drying rate of microwave vacuum drying was ten times faster than that of hot air drying. The microwave vacuum drying produced a dry sample of the highly retained enzymic activity, followed by freeze drying, vacuum drying and hot air drying.

• Journal of Biosystems Engineering
• /
• v.9 no.2
• /
• pp.89-96
• /
• 1984

This study was intended to search the thermal properties of rice which are necessary in preventing qualitative and quantitative losses in the drying and milling processes. First, the coefficient of cubical thermal expansion of brown rice was measured, which is required for analyzing the internal stress of rice, and then theoretical thermal and moisture stresses were calculated. The results are summarized as follows: 1. The coefficient of cubical thermal expansion of brown rice was about $2.81{\times}10^{-4}/^{\circ}C$ in the temperature range of $10^{\circ}C-60^{\circ}C$. 2. When the shape of brown rice was assumed to be a sphere or a cylinder, maximum thermal stress due to temperature change of $20^{\circ}C-60^{\circ}C$ was in the range of $25-100kg/cm^2$. And maximum moisture stress was in the range of $450-650kg/cm^2$ when the drying temperature was $35^{\circ}C$, initial and final moisture contents of brown rice were 20% and 14% (w.b.), and the moisture diffusion coefficient was assumed to be $6.79{\times}10^{-4}cm^2/hr$. 3. Consequently, it was concluded that crack formation in a rice kernel is mainly caused by moisture stress.

• Korean Journal of Food Science and Technology
• /
• v.38 no.4
• /
• pp.506-512
• /
• 2006

We investigated changes in the physicochemical characteristics and functional components of the Saengsik cereal grains-milled rice, brown rice, glutinous rice, and barley- by washing with electrolyzed water. There were no changes in the composition of all cereal grains that was dried with hot-air and freeze-dried after being washed with electrolyzed water. The L and a values were not affected by drying in milled rice, brown rice, glutinous rice, or barley, but the b value increased in milled rice and glutinous rice-this increase was greater with hot-air drying than with freeze-drying. The dietary fiber content of the all cereals increased with hot-air drying. The niacin content decreased in all cereals; the extent of this change was greater with hot-air drying than with freeze-drying. The ${\beta}-glucan$ content of barley was higher in samples that underwent freeze-drying than in those treated by hot-air drying, but was not affected by washing with electrolyzed water. Thus, other than a change in color for milled and glutinous rice, no changes in the physicochemical characteristics and functional components these products were observed with freeze-drying. Data indicate that the electrolyzed water washing could be effectively used as pasteurization step in the uncooked cereal grains.

• Journal of Biosystems Engineering
• /
• v.20 no.1
• /
• pp.47-57
• /
• 1995

Rice Processing Complex(RPC) have being constructed with a rice mill plant and a facility of drying and storage to overcome problems caused by UR and to produce good quality of rice. An optimal design of a rice mill plant was required to successfully construct and operate it. The development of a simulation model was essential to the design of a rice mill plant. So, all the objectives of this study were to develop a simulation model for the design of a rice mill plant and to develop and evaluate the rice mill system. In this study the simulation model was developed to design a rice mill plant using SLAMSYSTEM, one of simulation languages. The results of this study were as followings. 1. A simulation model was developed with SLAMSYSTEM to represent the processes of a rice mill plant. The simulation model was used to design a rice mill pilot plant with the capacity of 0.5 ton per hour. The rice mill pilot plant was analyzed by the model with alternatives. 2. In the simulation the rice mill system was much influenced by the separating efficiency of a brown rice separator. Especially, the bottleneck of grain flow occurred at the buffer tank for brown rica. separator under 50% separating efficiency of brown rice separator. Hence, as the alternative simulation was conducted under 60% , 70% separating efficiency of brown rice separator, the bottleneck of the system could be minimized at the 60% separating efficiency of brown rice separator. 3. In the alternative simulation the bottleneck of the system was minimized under the hulling capacity of 1 t/h and 60% separating efficiency of brown rice separator with the capacity of 1 t/h. Under such a condition the max. weight of waiting entities at buffer tanks was less 250kg. So, the capacities of the buffer tanks were determined in the basis of simulation results. 4. The milled rice recovery and head rice recovery of the milling system were 74% and 92% in the simulation, respectively. These results of simulation almost corresponded to those of actual rice mill plants. The developed simulation model could be well applied to design a rice mill plant.

• Food Science and Preservation
• /
• v.12 no.5
• /
• pp.442-448
• /
• 2005

To develop efficient drying method, one of important process in manufacturing of Saengsik, uncooked food, the change of physicochemical characteristics and functional component contents of cereals dried by various drying methods was investigated. The proximate composition and dietary fiber content of rice, brown rice, glutinous rice and barley showed little changes during hot-air drying (50$\circC$, 55$\circC$, 60$\circC$) and freeze-drying. Yellowness(b) value of hot-air dried products was higher than one of freeze-dried products. The content of niacin was 0.77 mg% in milled rice, 1.84 mg% in brown rice, 0.68 mg% in glutinous rice, 1.00 mg% in barely dried by hot-air at 60$\circC$ and was lower than those of other samples. $\beta$-glucan content in barely was not changed by hot-air drying and freeze-drying method. In conclusion, hot-air drying would be recommended for barley having $\beta$-glucan, a kind of functional components and freeze-drying should be used for raw materials having heat-labile components such as niacin.