• Applied Biological Chemistry
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• v.36 no.3
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• pp.146-153
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• 1993

The changes in water uptake rate, cooking property, color of rice grain, gelatinization property of milled rice during storage were studied. The water uptake rate constant of milled rice during storage at $4{\sim}30^{\circ}C$ for 3 months decreased, which was more pronounced at elevated storage temperatures. The activation energy of water uptake was different below and above $25^{\circ}C$ of storage temperature. The activation energy after storage for 3 months below and above $25^{\circ}C$ was 608 and 1269 cal/mole, respectively. The rice grain became harder and the cooking time was prolonged by $3{\sim}8$ minutes upon storage. The cooking rate constant was linearly decreased as a function of storage time. The activation energy of cooking after 1 month of storage was 235 cal/mole, which was increased by 1.7 times after storage of 1.5 months and thereafter by 1.2 times with the increase of 0.5 month. There were no significant changes in color of milled rice grains during storage at $4^{\circ}C$, but the increase of b value was observed at higher temperatures. The Initial pasting temperature of rice flour remained essentially unchanged during storage, but the peak viscosity consistently increased with the increase of storage time and temperature. The gelatinization temperature of rice flour by differential scanning calorimetry was not changed but enthalpy of gelatinization was decreased during storage.

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

• Journal of the Korea Academia-Industrial cooperation Society
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• v.10 no.7
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• pp.1473-1479
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• 2009

This study have been carried out as a part of R&D project to develop a low cost high efficiency combined grain drying & storage system. The design of sweeping auger must meet the various conditions : capacity and dimensions of silo, discharging capacity of auger, operation conditions of auger such as revolution and rotation and density of grains and even the first-in & first-out of grains in the system. Through the experimental observations with the apparatus which enables the direct observation of discharging behavior of grains, the limitations of the performance of existing straight type auger was observed. Generalized mathematical model for the profile of new variable section sweeping auger was obtained, which ensures the uniform descending of grains and also meets various operating conditions. The experimental results with a prototype sweeping auger showed that the mathematical model for the variable section sweeping auger was quitely correct.

• Journal of Applied Biological Chemistry
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• v.66
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• pp.289-298
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• 2023

Stored rice grain undergoes physical and chemical deteriorations over time. As temperature and moisture content are important factors affecting to the denaturation of rice, it is important to store rice at a low temperature and hermetic condition. From a microscopic point of view, many studies have already reported how proteins and lipids were denatured within rice grain. Meanwhile, the weight loss of rice is currently observed at actual storage sites and can occur for diverse reasons. In this study, it was assumed that the decomposition process of polysaccharides, known as the main component of rice, plays an important role in its weight loss. In specific, the roles of enzymes were also evaluated. Our interest is in the major polysaccharides within a rice grain such as starch as well as within a rice endosperm cell wall. It is suspected that the weight loss of rice grains during storage seems to associate with the degradation of amylose and amylopectin. Nevertheless, it should be also speculated the correlating effect of other components such as proteins and lipids.

• Journal of Biosystems Engineering
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• v.6 no.1
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• pp.73-82
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• 1981

The physical properties of grain are very important for the design of handling, sorting, processing, and storage system. On the physical properties of grain, volume, bulk density, true density, specific gravity, and porosity arc the major factors affecting the thermal properties of grain. This study was conducted to determine experimentally the above physical properties of rough rice (3 Japonica-type, 3 Indica-type) and barley (covered, naked) as a function of moisture content ranged from about 10% to 25% (w.b). The results of this study are summarized as follows; 1. The volume of grain kernel increased with moisture content for both rice and barley. The volume of those grain kernel was in the range of $2.2068{\times}10^{-8}{\sim}3.3960{\times}10^{-8}m^3$ at the moisture content of 14%. 2. The bulk density of rice increased linearly with moisture content for Japonica-type rough rice and quadratically for Indica-type rough rice, but the bulk density of barley decreased linearly with moisture content. The bulk density of the grain was in the range of 501.14~689.13kg/$m^3$ at the moisture content of 14%. 3. The true density of whole grain decreased linearly with moisture content, and was in the range of 1019.49~1139.75kg/$m^3$ at the moisture content of 14%. 4. The porosity of rice decreased linearly with moisture content for Japonica-type rough rice and quadratically for Indica-type rough rice, but the porosity of barley increased linearly with moisture content. The porosity of the grain was in the range of 39.51~50.83% at the moisture content of 14%. 5. The regression equations of the physical properties such as volume, bulk density, true density, and porosity of the grain were determined as a function of moisture content.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.53 no.spc
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• pp.31-36
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• 2008

This study was carried out to clarify the effect of silicate application on rice grain quality and storage characteristics in Ilpumbyeo cultivar. In yield and yield components, panicles and spikelet numbers were increased and ripened grain rate was also increased by 2%. Head rice yield was increased by $7.7{\sim}9.5%$ in silicate application. Protein content of milled rice was reduced by $0.2{\sim}0.3%$ and head rice rate was increased by $2.9{\sim}6.7%$ in silicate application due to decrease of chalky and damaged rice rate. In milling characteristics, color separation rate was improved by $4.2{\sim}7.2%$ and colored rice rate was decreased by $5.5{\sim}16.6%$ in silicate application. Acid value of stored brown rice were increased slowly in low temperature and silicate application, but that in room temperature and no silicate application was increased remarkably. The best degree rate of stored brown rice (over than 7.5 of pH) measured by the pH of grain was increased by the silicate application in both low and room temperature. Therefore, it was suggested that the storage characteristics of rice grain was improved by the silicate application.

• Korean Journal of Agricultural Science
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• v.12 no.1
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• pp.118-127
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• 1985

The grain temperature is a crucial factor determining the deterioration rate of stored grain. Therefore, it is used to be predicted in order to evaluate the various stored methods rapidly and inexpensively. In this study, a mathematical model was developed to simulate the temperatures of grain stored in a cylinderical bin. It was formulated for the two dimensional heat transfer by the finite difference method. Then, it was verified statistically using the actual test deta and the predicted. The changes of grain temperature were analyed using the simulated data of one year for a safe stoarge and the following results were obtained: 1. Simulation model developed by the finite difference method was validated with the actual and the predicted grain temperatures and it's result showed that it could predict the grain temperature of storage bin reasonably well. 2. Grain temperature near the wall of storage bin were changed with $6-7^{\circ}C$ higher then average atmospheric temperature from June to September. Therefore, the parts of stored grain near the wall is supposed to be deteriorated fast. 3. When the dimension of bin diameter is about the same as the bed height, the changes of grain temperature of radial direction was higher than the verticals. 4. The predicted temperature showed that the grain temperature of which were from the end of April to mid October were higher than the safe storage limit at Yusung, Korea.

• Journal of Biosystems Engineering
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• v.11 no.2
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• pp.66-75
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• 1986

In order to improve the traditional post harvest system in Korea, a model for mechanized grain drying and storage facilities was developed. Also, a computer program for the model system was developed. For the study, flat type steel bin and circulation type dryer were selected for the model and Fortran language was used for the computer program. This program was tested by using various practical data. The following results were obtained from the study: 1. The general model developed can be used for designing a rough rice drying and storage facility within the range from 100 ton to 1000 ton capacity. 2. Major output of the computer program for designing a model system were as follow; a. The dimension of the plant. b. The storage bin size, dryer number and dryer size. c. The dimension of individual equipment and its required HP. d. Capital requirement and operating cost of the model system.

• Ceramist
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• v.21 no.2
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• pp.49-58
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• 2018

Metal oxide based materials have been widely used to fields of electrochemical applications. Recently, various type of defects from microstructures of metal oxides and their nanocomposites have been raised as the important material design factors for realizing highly improved electrochemical properties. Previous experimental and theoretical works have suggested that controlling the reaction activity and kinetics of the key electrochemical reactions by activated interfaces originating from the defect sites can play an important role in achieving the robust energy storage and conversion. Therefore, this paper focuses on the role of defect-controlled metal oxide materials such as doping, edge-sites, grain boundaries and nano-sized pores for the high performances in energy storage devices and electrocatalysts. The research approaches demonstrated here could offer a possible route to obtain noble ideas for designing the metal oxide materials for the energy storage and conversion applications.

• Korean Journal of Breeding Science
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• v.43 no.5
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• pp.470-478
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• 2011

This study was carried out to find major factors affecting the color of wheat flour and noodles and develop simple analysis method for the breeding of wheat cultivars suitable for producing flour and noodles with bright color which are preferred by consumers. Customers who buy white noodle or flour prefer bright-colored food to dark-colored products. We evaluated grains of 25 Korean wheat cultivars for chemical composition, grain characteristics, and color change of noodle dough sheets during storage. Polyphenol oxidase (PPO) has been connected to discoloration of white salted noodles and other wheat end products. The grain PPO activity was reduced as the 1,000 grain weight, grain ash content, and protein content decreased. The grain PPO activity was positively correlated with the total polyphenol content ($r=0.609^{**}$) and iron content ($r=0.655^{**}$). Lightness, protein, polyphenol and Fe content of flour were positively correlated with PPO activity of grain. Cultivars with higher grain PPO activity showed darker noodles and were more easily discolored during the storage (from 2 hr to 48 hr). Thus, PPO activity can be used as a selection index in a breeding program for wheat cultivars of bright-colored flour.