• Title/Summary/Keyword: Milled rice

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Characterization of Grain Quality under Lodging Time and Grade at Ripening (등숙기 도복 시기 및 정도에 따른 쌀 품질 특성)

  • Jeong Eung-Gi;Kim Kee-Jong;Cheon A-Reum;Lee Choon-Ki;Kim Sun-Lim;Brar Darshan-S.;Son Jong-Rok
    • KOREAN JOURNAL OF CROP SCIENCE
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    • v.51 no.5
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    • pp.440-444
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    • 2006
  • This study was carried out to compare the grain quality under lodging time and grade at ripening. Ripened grain ratio and 1000-grain weight were higher with lodging of plants at $45^{\circ}$ angle from the ground and increased with crop development. The number of spikelets, as well as the protein and amylose content of the grains, were higher in plants under severe or complete lodging than those under lodging at $45^{\circ}$ angle from the ground. Palatability and sensory evaluation values were higher in plants under lodging at $45^{\circ}C$ angle from the ground than those under complete lodging. Brown rice: rough rice ratio was higher with lodging of plants at $45^{\circ}C$ angle from the ground and increased with crop growth. Milling recovery and milled rice recovery were higher with lodging of plants at $45^{\circ}C$ angle from the ground, whereas chalky grain, cracked grain and damage grains were higher at complete lodging.

Soaking and Drying Characteristics of Grains and Legumes (곡류와 두류의 침지 및 건조 특성)

  • Park Jong-Dae;Jeon Hyang-Mi;Kum Jun-Seok;Lee Hyun-Yu
    • Food Science and Preservation
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    • v.13 no.3
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    • pp.344-350
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    • 2006
  • Soaking and drying were studied for seven grains and legumes including glutinous rice, brown rice, glutinous brown rice, glutinous barley, Seoritae, Heuktae and red bean to improve taste of cooked mixed grams and make easy to cook then Seoritae and Heuktae showed the highest water absorption and the rest were in the order of glutinous barley, glutinous rice, milled rice, brown glutinous rice, brown rice, and red bean. In regards with water absorption index by soaking temperature, the higher the temperature showed, the more water absorption and the shorter time to reach the water absorption balance, the more grinding legumes. showed the more water absorption and the shorter time to reach to the water absorption balance. The soaked samples were dried at mom temperature $30^{\circ}\C,\;50^{\circ}\C$, and microwave 300 W, 700 W and 1000 W power. As a result 700 W drying method br microwave can dry samples in the shortest time without damage to the samples. Therefore, it was considered as the best pretreatment conditions for mixed stains to dry with 700 W microwave after one-hour soaking at $30^{\circ}C$.

Analysis of Broken Rice Separation Efficiency of a Laboratory Indented Cylinder Separator

  • Kim, Myoung Ho;Park, Seung Je
    • Journal of Biosystems Engineering
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    • v.38 no.2
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    • pp.95-102
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    • 2013
  • Purpose: Using a laboratory indented cylinder separator, broken rice separation experiments were conducted and the characteristics of the separation process were studied to provide information for developing a prototype indented cylinder broken rice separator. Methods: Rice (Ilmi variety) milled in a local RPC was used for the experiment. Rice kernels were classified into four groups according to their length l; whole kernels (I > 3.75 mm), semi-whole kernels (2.5 < I < 3.75 mm), broken kernels (1.75 < I < 2.5 mm), and foreign matters (I < 1.75 mm). A laboratory grain cleaner, Labofix '90 (Schmidt AG, Germany) was used for the experiments. Experiments were designed as a $4{\times}4$ factorial arrangement in randomized blocks with three replications. Cylinder rotational speeds (17, 34, 51, 68 rpm) and trough angles (15, 37.5, 60, $82.5^{\circ}$) were the two factors and feed rates (25, 50 kg/h), indent shapes (Us, $S_1$ type), and indent sizes (2.5, 3.75 mm) were treated as the blocks. Two 125 g samples and one 125 g sample were taken at the cylinder outlet and from the trough, respectively. The whole, semi-whole, and broken kernel weight ratio of the samples and feed was determined by a rice sizing device. From these weight ratios, purities, degrees of extraction and coefficient of separation efficiency were calculated. Results: Trough angle, cylinder speed, and their interaction on the coefficient of separation efficiency were statistically significant. Cylinder speed of 17, 34, and 51 rpm made the most effective separation when the trough angle was $15^{\circ}$ or $37.5^{\circ}$, $60^{\circ}$, and $82.5^{\circ}$, respectively. Maximum values of coefficient of separation efficiency were in the range of 60 to 70% except when the indent size was 2.5 mm and were recorded for the combinations of low cylinder speed (17 rpm) with medium trough angle ($37.5^{\circ}$ or $60^{\circ}$). Indent shape did not appear to make any noticeable difference in separation efficiency. Conclusions: Due to the interaction effect, the trough angle needs to be increased appropriately when an increase in cylinder speed is made if a rapid drop of effectiveness of separation should be avoided. In commercial applications, $S_1$ type indents are preferred because of their better manufacturability and easier maintenance. For successful separation of broken kernels, the indent size should be set slightly bigger than the actual sizes of broken kernels: an indent size of 3.0 mm for separating broken kernels shorter than 2.5 mm.

Residual Effects of Coal Fly Ashes on the Growth of Rice Crop Subsequent to Malting Barley (맥주보리 후작(後作) 벼의 생육(生育)에 대한 석탄회(石炭灰) 시용잔효(施用殘效))

  • Ha, Ho-Sung;Kang, Ui-Gum
    • Korean Journal of Soil Science and Fertilizer
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    • v.31 no.4
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    • pp.373-379
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    • 1998
  • Fly ash application with a rate 0, 50, 100, $150Mg\;ha^{-1}$ in clay loam paddy, which had properties of pH 5.3 and low contents of silicate, gave a positively residual effects on the growth of rice crop subsequent to malting barley. The responses of rice yields to fly ash application were in the order of bituminous coal fly ash(BCFA) 100 > 150 > 50 > anthracite fly ash(AFA) 50 > 100 > none > AFA $150Mg\;ha^{-1}$. As a result, yields responses of milled rice were ranged from $6.2(50Mg\;ha^{-1}){\sim}14.4%(100Mg\;ha^{-1})$ by BCFA and from $-0.6(150Mg\;ha^{-1}){\sim}6.6%(50Mg\;ha^{-1})$ by AFA showing maximum yields of 5.084 and $4.738Mg\;ha^{-1}$ by the former and the latter, respectively. Rice plant showed lodging indices ranging from $20(50Mg\;ha^{-1}){\sim}40%(150Mg\;ha^{-1})$ by BCFA and from $1.3(150Mg\;ha^{-1}){\sim}15%(50Mg\;ha^{-1})$ by AFA at harvesting stage. In especial, soils applicated with BCFA contained a good fertility in terms of pH, available $P_2O_5$ and $SiO_2$, and exchangeable Ca and Mg etc. so that possibly harbored 3yr-residual effects of the fly ash on crop subsequent to this rice.

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A Study of the Dietary Intake Status and One Portion Size of Commonly Consumed Food and Dishes in Korean Elderly Women (노년기 여성의 식이 섭취실태와 주요 음식의 1일 1회 섭취분량 조사연구)

  • 김상연;정경아;이보경;장유경
    • Korean Journal of Community Nutrition
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    • v.2 no.4
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    • pp.578-592
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    • 1997
  • The use of semiquantitative food frequency questionnaires to estimate dietary intake has become widespread in nutritional epidemiologic studies. It had been suggested that knowledge about a person's usual portion size of each meal in addition to consumption frequency will improve the accuracy of this method. This study was performed to investigate the dietary intake status(nutrient, food, and dish intake) and one portion size of commonly consumed food and dishes to develop a semiquantitative food frequency questionnaire that will be used to expore the relationship between the incidence of cardiovascular disease and diet in Korean women after menopause. Intake of food or dish in 123 elderly women were measured by 3-day food records in March to May, 1996. The results obtained in this study were summarized as follow : 1) Calcium, vitamin A, and vitamin E intakes were less adequate than Recommended dietary allowances(RDA). 2) The subjects who consumed more than 20% of the energy from fat were 35% and the subjects consumed dietary cholesterol more than 300mg were 18$\%$. 3) The most frequently consumed foods or dishes by the subjects were Korean cabbage kimchi〉cooked rice, well-milled〉laver〉apple〉strawberry〉mixed rice〉soybean soup. 4) The major dish groups which contributed to most daily nutrient intakes were cooked rice, Korean cabbage kimchi, soybean soup because of large amount and high frequency of intake although they do not contain large amount of most nutrients. 5) One portion size of commomly consumed foods and dishes in elderly women was different from one portion size suggested in the Korean nutrition society. This study provides information for the design of data-based semiquantitative food frequency questionnaire. for Korean elderly women. In addition, they may be useful to health care planners or nutrition educators. (Korean J Community Nutrition 2(4) : 578-592, 1997)

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Effect of Annual and Basal Dressing with Liquid Pig Manure on Growth and Quality of Rice in Double Cropping System of Rice-Malting Barley (벼.맥주보리 작부체계에서 돈분액비 연용이 벼 생육과 미질에 미치는 영향)

  • Lee, Seong-Tae;Seo, Dong-Cheol;Cho, Ju-Sik;Dahlgren, Randy A.;Lee, Young-Han
    • Korean Journal of Soil Science and Fertilizer
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    • v.43 no.5
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    • pp.624-630
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    • 2010
  • In order to investigate the effects of continual pre-plant application of liquid pig manure (LPM) on growth and quality of rice in double cropping system of rice and malting barley, the liquid pig manure was applied after harvesting rice and malting barley for 3 years. Field experiment was designed with non-fertilizer, chemical fertilizer (CF) 100% recommended by soil testing, rice (LPM 50%+CF 50%)+malting barley (CF 100%), rice (LPM 50%+CF 50%)+malting barley (LPM 50%+CF 50%), rice (LPM 100%)+malting barley (CF 100%) and rice (LPM 100%)+malting barley (LPM 100%). The yield of rice was increased by 13% with increasing culm length and No. of panicle per hill as 482 kg $10a^{-1}$ in rice (LPM 100%)+malting barley (LPM 100%) plot compare with 427 kg $10a^{-1}$ in rice (CF 100%)+malting barley (CF 100%) plot. Whereas, lodging index was high in rice (LPM 100%)+malting barley (LPM 100%) plot by increasing of internodes length from 3rd to 4th and decreasing of breaking strength. When the quality of milled rice was compare with rice (CF 100%)+malting barley (CF 100%) plot, it was decreased by increasing of protein contents and decreasing of rate of perfect grain in rice (LPM 100%)+malting barley (LPM 100%) plot. The content of amylose was not significant by 19.4~22.0%. Toyo-taste value was not different in LPM 100% and CF 100% plot. Rice could be grown with only liquid pig manure 100%, but considering yield and quality of rice and lodging risk, basal fertilization by LPM 50% and top-dressing by CF 50% application was recommended for rice cultivation.

Physical and cooking characteristic properties of parboiled rice (파보일미(Parboiled rice)의 이화학적 특성 II. 파보일미(추청벼)의 물리적 성질 및 조리특성)

  • 박선희;조은자
    • Korean journal of food and cookery science
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    • v.11 no.2
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    • pp.126-132
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    • 1995
  • This study was undertaken to determine effect of parboiling on physical and cooking characteristic properties of milled rice. Equilibrium moisture content(EMC) of parboiled rice soaked at room tempe-rature(25$^{\circ}C$) and high temperature(75$^{\circ}C$) increased 1.8∼2.7 times & 1.4∼l.6 times as compare to raw rice, and time to reach EMC of parboiled rice became longer 4 times and 1.7 times than raw rice respectively. Equilibrium volume(EV), time to reach EV and volume increase rate constants(ku) were similar to EMC, time to reach EMC, and k. kv of parboiled rice brought about in decrease at room temperature and increase at high temperature. The geletinization temperature, time and peak viscosity of parboiled rice were higher than those of raw rice. Parboiling brought about in decrease in L/W of cooked parboiled rice kernels and L/W increased according to presoaking time was prolo-nged. Solid content of cooking water of raw rice were higher than those of parboiled rice. Hardness of uncooked PL20 & PL40 soaked for 30 min was higher than that of raw rice but that of uncookef parboiled rice soaked for 90 min was lower than that of raw rice. Springness of cooked parboile rice for initial 10 min decresed with that of cooked raw rice and then increased sharply, cooked f, r 15 min then increased slowly, cooked parboiled rice for 40 min increased more than cooked raw rice. Color differences($\Delta$I) of PT2O samples was the lowest L value of all the samples increased but a and b value decreased according to milling degree was high.

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Pasting Properties and Gel Strength of Non-Waxy Rice Flours Prepared by Heat-Moisture Treatment (수분-열처리로 제조한 멥쌀가루의 호화 특성과 겔 강도)

  • Seo, Hye-In;Kim, Chang-Soon
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.40 no.2
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    • pp.196-204
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    • 2011
  • Heat-moisture treatment (HMT) was applied to 4 samples of rice flours, Goami (GM), Taeguk (TG), Choochung (CC) and Koshihikari (KSHK), of which amylose contents were 31.5, 32.3, 24.3, and 23.3%, respectively. Wet-milled rice flours were dried, moisture content adjusted to 21, 24, 27 and 30%, respectively, and autoclaved at 100 and $105^{\circ}C$ for 30~90 min. The changes on swelling, solubility, RVA (rapid visco analyser) paste viscosities and gel strength were observed. In GM and TG, peak viscosity (PV) and breakdown (BD) decreased and no peak appeared as moisture and treatment time increased by HMT. In CC, FV increased notably with big increase of PV and setback (SB) by HMT compared to the other rice flours. BD in all the samples decreased as moisture, temperature, and time increased by HMT. RVA pasting properties of HMT GM and HMT TG were changed remarkably under conditions of moisture 21%, $100^{\circ}C$ and 30 min whereas for HMT CC and HMT KSHK, higher temperature or more time was required at the same mois ture levels. The swelling power, solubility and gel strength increased by HMT. Gel strength correlated positively with SB (r=0.78, p<0.01) and negatively with BD (r=-0.71, p<0.01) and PV (r=-0.36, p<0.05) resulting from strengthening the structure of starch granules in rice flours by HMT.

An Early-Maturing and High Grain Quality, Intermediate Breeding Rice Variety 'Jungmo1001' (벼 조생 고품질 중간모본 '중모1001')

  • Won, Yong-Jae;Jeon, Yong-Hee;Jung, Kuk-Hyun;Shin, Young-Seop;Kim, Yeon-Gyu;Choi, Im-Soo;Han, Hee-Seog;Oh, Myung-Kyu;Lee, Sang-Bok;Lee, Jeong-Il;Cho, Young-Chan;Choi, Yong-Hwan;Roh, Jae-Hwan;Ahn, Eok-Keun;Yoon, Young-Hwan
    • Korean Journal of Breeding Science
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    • v.43 no.6
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    • pp.606-610
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    • 2011
  • 'Jungmo1001' is an early maturing intermediate breeding line developed from a cross between Cheolweon52 and SR14694-57-4-2-1-3-2-2 by the rice breeding team of National Institute of Crop Science, Rural Development Administration (RDA) in 1994. 'Jungmo1001' has about 107 days duration from seeding to heading in mid-northern inland plain, southern alpine area and north-eastern coastal areas. It has about 73 cm in culm length with semi-erect plant type and good canopy architecture. This variety has 13 tillers per hill and 90 spikelets per panicle. Its 1,000 grain-weight of brown rice is 21.2 g which is less than 26.3 g of 'Odaebyeo'. Milled kernels are translucent with non-glutinous endosperm, low amylose content (18.1%) compared with 'Odaebyeo' palatability of cooked rice is very good. This variety shows strong resistance to cold treatment, lodging, premature heading and wilting. This variety shows moderately resistant to blast disease but susceptible to bacterial blight, stripe virus and insect pests. The milled rice yield performance of this variety is about 5.45 MT/ha by ordinary culture in local adaptability test for three years. This variety may be highly adaptable to the mid-northern inland plain, southern alpine area and north-eastern coastal areas of Korea.

A New Medium-late Maturity Rice Cultivar, "Hwanggeumnodeul" Suitable for Direct Seeding and with Multiple Disease Resistances (벼 중만생 복합내병 담수직파 및 이앙재배 겸용 신품종 "황금노들")

  • Ko, Jong-Cheol;Kim, Bo-Kyeong;Baeck, Man-Ki;Nam, Jeong-Kwon;Ha, Ki-Yong;Kim, Ki-Young;Ko, Jae-Kwon;Lee, Jae-Kil;Kang, Hyun-Jung;Kim, Young-Doo;Cheong, Jin-Il;Shin, Mun-Sik;Son, Ji-Young;Kim, Woo-Jae;Noh, Gwang-Il;Park, Hyun-Su;Baek, So-Hyeon;Shin, Woon Chul;Kim, Kyeong-Hoon;Shin, Seo Ho;Kim, Chung-Kon
    • Korean Journal of Breeding Science
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    • v.40 no.3
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    • pp.328-331
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    • 2008
  • Hwangeumnodeul is a new japonica rice cultivar developed from a cross between Milyang165 and HR15151-B-21-3 at Honam Agricultural Research Institute (HARI), NICS, RDA, in 2007. This cultivar has short grains and about 139 days of growth duration from direct seeding to harvesting in the southern plain areas. Culm length of this cultivar is 78 cm and the number of spikelet per panicle is similar to that of the check cultivar, Nampyeongbyeo, while filled grain rate is lower than the check variety. This cultivar is moderately resistant to leaf blast, bacterial blight pathogens of $K_1$, $K_2$ and $K_3$ and stripe virus but susceptible to major virus diseases and insect pests. Milled kernel of Hwanggeumnodeul is translucent with non-glutinous endosperm. This cultivar has about 5.7% and 18.6% of protein and amylose contents, respectively. Palatability of cooked rice of Hwanggeumnodeul is similar to Nampyeongbyeo. Its milling recovery and head rice were 75.6% and 90.0%, respectively. Hwanggeumnodeul yielded 5.69 and 5.61 MT/ha in milled rice at the under wet-direct and dry-direct seeding conditions, respectively which are 17% and 12% higher than the check variety, Juanbyeo. It yielded 5.86 MT/ha, 8% higher than Nampyeongbyeo at the standard fertilizer level of the ordinary transplanting cultivation. "Hwanggeumnodeul" would be adaptable for ordinary transplanting as well as direct seeding in the southern plain including Chungcheong province.