• KOREAN JOURNAL OF CROP SCIENCE
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• v.53 no.3
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• pp.308-313
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• 2008

This study was carried out to analysis the factor effected by milling rice rate, and to provide the developing rice varieties and cultivation technology. Panicle numbers per spike of Ilpumbyeo and Chucheongbyeo were 105 and 70, respectively. The primary branch panicle rate was Ilpumbyeo 56.2% and Chucheongbyeo 61.4%. The secondary panicle rate of Ilpumbyeo and Chucheongbyeo was 43.3% and 37.9%, respectively. Grain filling rate using specific gravity showed that Ilpumbyeo was the lower filling rate than Chucheongbyeo. Hull weight per one grain was Ilpumbyeo 41.9 mg and Chucheongbyeo 3.92 mg, and hull weight per rough rice 1 kg was Ilpumbyeo 157.36 g and Chucheongbyeo 151.31 g. In milling rate, brown rice ratio by ripening degree of llpumbyeo and Chucheongbyeo with combine harvest was 81.22% and 82.52%. Milled/brown rice ration of llpumbyeo and Chucheongbyeo showed 92.14% and 92.51%. The milling recovery ratio of llpumbyeo was decreased 1.67% then Chucheongbyeo, and the difference was mainly due to the hull weight (0.61%), milled/brown rice ratio (0.37%) and ripening degree (0.69%). Although the varietal differences were found in hull weight and millied/brown rice ratio between llpumbyeo and Chucheongbyeo, the ripening degree was considered as the factor that could be reduced by cultivation technology and post-harvest management.

• Korean journal of food and cookery science
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• v.30 no.2
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• pp.139-145
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• 2014

This study investigated the physicochemical characteristics of processing type rice (Deuraechan) with brown rice and brown rice milling different yields (97.4, 96.0, 94.4 and 92.0%). In the results of proximate composition of rice flours with the different milling degrees, moisture contents were 12.92~13.07%, crude protein contents were 6.62~8.47%, crude lipid contents were 0.84~2.52%, crude ash contents were 0.51~1.17%, and crude fiber contents were 0.30~1.16%. The moisture contents were not significantly different. In the results of Hunter's color value of rice flours, L value was the highest in white rice, and a and b values were the highest in brown rice. Water binding capacity of rice flours was the highest in white rice 127.44%, but brown rice was the lowest 114.31%. As for amylogram properties, brown rice was the highest in the initial pasting temperature and temp. at maximum viscosity. However, white rice was the highest in maximum viscosity, viscosity at $50^{\circ}C$, breakdown and setback. In the results of different scanning calorimeter thermal properties of rice flours, brown rice was the highest in onset temperature, peak temperature and end temperature. The enthalpy (${\delta}H$) was the lowest in brown rice flour and the highest in white rice flour.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.17 no.8
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• pp.637-645
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• 2016

This study was conducted to investigate the characteristics of fermentation and quality of Cheongju prepared by mashing using rice Nuruk inoculated with Aspergillus oryzae. Mashes were prepared by fermentation for 30-50 days using different amounts of fermenting agent, brewing water, milling ratios and fermenting temperatures. Adding fermenting agent at 15% resulted in slow fermentation, but a final alcohol content of 17% (v/v), similar to other samples tested. Addition of higher amounts of Nuruk resulted in increased amounts of citric acid, tartaric acid and malic acid, but low levels of succinic acid. Incomplete fermentation occurred when the ratio of brewing water was low, but the alcohol content (17%) of all samples was similar. When the amount of brewing water was high, the organic acid was levels were high. The speed of saccharification and fermentation was low when fermentation was conducted at $10^{\circ}C$, but the final alcohol content was the highest at this temperature. However, the content of n-propanol, isobutanol, isoamyl alcohol and organic acid was low at low temperature. At this time, the content of citric acid and malic acid was low, but the content of succinic acid was high. A higher milling degree resulted in a lower content of alcohol, organic acid and higher alcohols, with 10% milling resulting in a significantly higher content than the other samples.

• Journal of the Korean Electrochemical Society
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• v.2 no.4
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• pp.221-226
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• 1999

Two needle cokes (NC-A and NC-B) that differ in both the texture and impurity content to each other were graphitized at $2000-3000{\circ}C$, and the average particle size, size distribution and surface area were compared after milling. Their anodic properties in Li secondary batteries were also analyzed. Two materials showed a higher degree of graphitization with an increase in the preparation temperature, however, the NC-B series was less graphitized than NC-A due to the presence of impurities and less ordered mosaic texture. The mein particle size of the milled powder was proportional to the degree of graphitization, but the surface area showed the opposite trend. The highly graphitized materials yielded powders of lower uniformity in the size distribution. The discharge capacity of the resulting carbons steadily decreased in the temperature range of 1000 to $2000^{\circ}C$ due to the depletion of carbonaceous interlayers that contain crystal defects. A later increase in the discharge capacity was observed at $>2000^{\circ}C$, which arises from the formation of graphitic interlayers. The milling process gave rise to a sloping discharge curve at >1.0 V, but this was converted to a plateau at <0.25V after a repeated cycling or additional heat-treatment at $1000^{\circ}C$. The discharge at >1.0V likely comes from the disordered surface structure formed during the milling process. The evolution of a plateau at <0.25 V suggests that this disordered structure transforms to a more ordered graphitic one upon a cell cycling or heat-treatment.

• Proceedings of the Korean Society of Crop Science Conference
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• 2017.06a
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• pp.262-262
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• 2017

Brown rice contains a variety of nutritional and bio-functional components compared to milled rice. However, low consumer preference for steamed brown rice and short shelf life has been implicated as deterrents to the direct consumption of brown rice. This study was undertaken to determine the effect of degree of milling (DOM) on pasting and aging properties of brown rice cultivar. Short-grain (Japonica type) brown rice cv. Boseogchal (BSC), Baegjinju (BJJ), and Hiami (HIAM) were evaluated every month during 4 months storage. Rice cultivar were categorized into waxy (BSC), medium-waxy (BJJ), and non-waxy (HIAM) of which amylose contents were 6.81%, 10.06%, and 16.69~16.72%, respectively. Peak viscosity was the highest in BJJ followed by HIAM, and BSC, showing peak viscosity was lower at low temperature storage. At storage at room temperature from 60 to 120 days, the FFA content significantly increased in the rice samples with DOM1% followed by 3% and 5%, while not significant increase in DOM0% brown rice: at 120 days, the FFA ranged in 28.35~41.48, 111.99~130.06, 76.87~91.99, and 47.13~62.37 mg KOH/100g for DOM 0%, 1%, 3% and 5%, respectively. It indicated that the fat rancidity was the least in the order of DOM 0%, 5%, 3% and 1%. Storage at low temperature could reduce fat hydrolysis with lower FFA release, but rice grain with 1% MD also released more FFA compared to the other samples. It could be assumed that the most outer bran layer, approximately 1~3%, could provide a strong protection from fat rancidity. Pasting viscosity of rice samples also increased with increasing DOM rate. Results indicated that DOM was the most significant factor for lipid rancidity during storage, resulting in high FFA formation. It suggested that brown rice with DOM 0% and/or more than DOM 5% could provide the best shelf life.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.50 no.spc1
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• pp.88-93
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• 2005

The functional vice (Oryza sativa L.) has been highly regarded recently, in the change of rice maykets in the world. Goami2 (GA), one of the functional rice varieties, was developed from high-quality rice, Ilpumbyeo (IP). From the previous study, GA has been proved its beneficial effect on the improvement of metabolic control and body weight reduction especially in obesity, We could certain that GA was very difficult to be gelatinized due to the micro lump shown in the Scanning electron micrographs (SEM) photos. To improve its cooking quality, we investigated the changes of physicochemical properties, which were differentiated by the conditions of milling and blending. As GA was milled every $2\%$ until eliminating $12\%$, the nitrogen content was decreased linearly. But the decreasing rate of nitrogen content of GA during milling process was relatively lower than that of IP. Thus, we assumed that GA has relatively high nitrogen in inner starch of grain. The degree of milling had no effect on the gelatinization of cooked GA, but affected lightness and whiteness linearly, which were ranged in normal values when the rice was milled more than $10\%$ in weight. So we could concluded that the milling process was not proper to improve cooking quality of GA. And we could suggested that GA was needed to soak into water at least one hour before cooking by it water absorption rate at normal temperature$(21^{\circ}C)$ and sensory evaluation. From the texture analysis, cooked GA had higher hardness than other varieties. Therefore, we blended GA with IP, Baekjinju(BJ) and Hwasunchalbyeo(HS), then subjected to sensory evaluation. All evaluation items including the sensory preference were the highest scores for the rice blended with glutinous rice varieties, BJ and HS.

• Proceedings of the Korean Society of Precision Engineering Conference
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• 1995.10a
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• pp.173-178
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• 1995

This paper presents a new method to obtain parameters of end-mill cutting system. For high speed milling and precision surface finish, we have to predict the deflection of tool and the critical depth of cut. The cutting system can be modeled to a vibratory system to obtain the deflection of tooll and the critical depth of cut. A new method of the modeling of one degree of freedom system was developed using bisection method, ARMA(Autoregressive Moving average) and impact test.

• 제어로봇시스템학회:학술대회논문집
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• 1992.10a
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• pp.1096-1101
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• 1992

In order tominimize fixing error of workpieces, circle, prismatic, sphere, cylindrical and sculptures types. Modification Rule by Indexing Table and Modification Rule by NC Program are developed for machining centers by using touch trigger probes. The Modification Rule by Indexing Table meas the alignment of workpiece to NC program through degree of freedoms of indexing table. The Modification Rule by NC Program is the alognment of NC program to workpiece ste-tp condition via the generation of NC progarm. A postprocessing module is alos developed for generating NC-part program(User Macro) to compensate for machining errors in end milling and boring processes. Developed method are verified by experiments.

• Proceedings of the Korean Society of Precision Engineering Conference
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• 2002.05a
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• pp.219-224
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• 2002

There are two important variables in machining process control, which are feed and cutting speed. In this work, a two degree-of-freedom controller is designed and implemented to achieve on-line cutting force control based on the modelling of cutting process dynamics which are established through step response test. Two schemes are proposed and implemented. The first is feed control under the constant spindle speed and spindle speed control under the constant fled speed. The second is a simultaneous control of feed and spindle speed. Those are confirmed to work properly. Especially the latter shows a faster response and we'll be evaluated to pare away workpiece by simultaneous control of position and cutting farce sooner or later.

• Korean Journal of Food Science and Technology
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• v.10 no.3
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• pp.299-305
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• 1978

According to the milling degree (unhulled, brown, 70% polished, and 90% polished rice), cropping areas (Sabong, Myeungsuk, Hadong, and Sanchung), and variety of rices (Yusin and Milyang), the contents of copper, lead, zinc, nickel, mercury, cadmium, chromium, and manganese were analyzed in order to investigate heavy metals in the rice of Kyeong Nam district for two years(1976-1977) by the atomic absorption spectrophotometer. The results obtained were as follows; 1. The contents of heavy metals in all the sample rices observed in this experiment were decreased with the increase of milling degree, but significant difference of the heavy metals was not observed among the cropping areas and variety of rices. 2. The contents of heavy metals were copper, 0.80-2.89 ppm; zinc, 3.23-17.60 ppm; manganese, 6.72-70.25 ppm; and lead, ND-0.64 ppm. 3. The contents of nickel and chromium in unhulled rice were in the range of 2.04-40.64 and 5.09-39.95 ppm, respectively, but these heavy metals were in trace for 90% polished rice. 4. The mercury and cadmium were in trace for some unhulled rice, but they were not detected in polished rice.