• Korean Journal of Food Science and Technology
• /
• v.27 no.5
• /
• pp.690-696
• /
• 1995

Properties of dry milled rice flours made of paddy with different moisture content (12.6, 18.4 and 24.4%) were compared with those of wet milled rice flour. Among dry milled rice flour, the higher moisture content of paddy the finer particle size and the more distinct shape of starch were observed. As the moisture content of paddy increased, L (lightness) value and water absorption index of rice flour were increased, while setback in amylogram and water soluble index were decreased. Lower gel consistency and gel strength were found in dry milled rice flours than in wet milled rice flour, while no significant difference was found among dry milled rice flours. Enthalpy for melting crystalline of retrograded gels was higher in dry milled rice flours made of paddy with 24.4% moisture content than in other dry milled rice flours. Wet milled rice flour had lower retrogradation enthalphy than dry milled rice flours.

• Applied Biological Chemistry
• /
• v.50 no.3
• /
• pp.160-166
• /
• 2007

This study was performed to analyze the molecular structural and physical properties changes of modified rice starch, which particle structure was broken using high impact planetary mill and ultra fine pulverizing techniques. The average diameter and specific surface area of rice starch after pulverization decreased 20% and increased 25%, respectively. Low molecular substances content in rice starch using GPC (gel permeation chromatography) increased from 36.5% to 59.5% after pulverizing of rice starch. Damaged starch contents in rice starch also increased from 16.4% to 99.2% after pulverizing of rice starch. Water holding capacity, solubility and transmittance of rice starch after pulverization increased compared to those of control. Apparent viscosity value of rice starch after pulverization decreased to 7% in control based on $30^{\circ}C$ and 20 RPM conditions.

• Korean Journal of Food Science and Technology
• /
• v.31 no.6
• /
• pp.1542-1548
• /
• 1999

Seven rice varieties(Suweonjo, Suweon232, BG276-5, IR44, IR41999-139, Suweon230 and Yongjubyeo) were used to study the effect of particle size on the physicochemical properties(proximate analysis, color values, amylogram, water absorption index and water solubility index) of rice flours. Suweonjo had the highest amylose content (27.07%) and Yongjubyeo had the lowest one (17.17%). Suweonjo had the highest protein content (11.36%) and IR44 had the lowest one (6.75%). Protein content of rice flours prepared in a pin mill was decreased as particle size of rice flours decreased. L value of rice flour was increased as particle size of rice flours decreased while b value and ${\Delta}E$ value decreased. Maximum viscosity, cold paste viscosity, breakdown, total setback in amylogram properties were increased as particle size of rice flours decreased while initial paste temperature decreased. Water absorption index (WAI) and water solubility index (WSI) were increased as particle size of rice flour decreased.

• Proceedings of the Korean Society for Agricultural Machinery Conference
• /
• 2000.02a
• /
• pp.345-350
• /
• 2000

• Proceedings of the Korean Society for Agricultural Machinery Conference
• /
• 1998.12a
• /
• pp.250-258
• /
• 1998

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.42 no.6
• /
• pp.964-968
• /
• 2013

This study investigated the formation of rice dumpling skins with various food additives to improve their texture. Rice (Millyang260 and Hanarum) was obtained from the Rural Development Administration. Rice was milled through an air classifying mill (ACM), and hydroxypropyl methylcellulose (HPMC), xanthan gum, guar gum, carrageenan, or propylene glycol alginate (PGA) was used as food additives. The effects of hydrocolloids on textural were evaluated and rice dumpling skin prepared with additives showed significantly higher values than the control for cooking properties and texture. The presence of hydrocolloids in rice dumpling skin appeared to decrease its weight and volume after cooking. Textural properties of rice dumpling skin with hydrocolloids were similar to the control regardless of cooking condition.

• Journal of Korea Technical Association of The Pulp and Paper Industry
• /
• v.39 no.4
• /
• pp.61-67
• /
• 2007

Paper sludges collected from three different paper mills were physico-chemically analyzed in order to use them as raw materials for making bed soils and seedling pots. The sludge from a fine paper mill contained lots of inorganic pigment particles used for coating, as those from a newsprint mill and a tissue mill had not. It was clearly through XRD analysis confirmed that all sludges included calcium carbonate. The paper sludge from the tissue mill contained the greatest amount of particles, which would contribute to water absorption and nutrient storage. The sludge from the fine paper mill had the highest density due to many inorganic elements. While the ash content and the total nitrogen content were the highest in the sludge from the fine paper mill, the C/N ratio was the lowest in the fine paper mill sludge. All sludges seemed to have insufficient contents of potassium. The sludges from the newsprint mill and the tissue mill showed more silicon contents than that from the fine paper mill. It was concluded that the sludge from the fine paper mill would be able to be the most efficient raw materials for making bed soils and seedling pots and the other two sludges would be more efficient for intensive culture for crops such as rice and grain with additional supplement of nitrogen and other nutrients.

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
• /
• 2003.10a
• /
• pp.221.2-222
• /
• 2003

The relative retrogradation of Jeungpyun investigated with different millimg methods of rice flour. The relative retrogradation of Jeungpyun was reduced in order that of W-C, W-P, D-M, D-J in DSC(Differential Scanning Calorimetry) method while W-C, D-M, D-J, W-P in Diastase method. In wet milling method, the relative retrogradation of Jeungpyun by Pin mill(W-P) was lower than Jeungpyun by colloid mill(W-C). In dry milling method, the relative retrogration of Jeungpyun by jet mill(D-J) was lower than Jeungpyun by micro mill(D-M). The relative retrogradation of Jeungpyun by DSC method was similar to the Diastase method. The relative retrogradation of Jeungpyun was decreased with decreasing particle size and setback value for amylogram and increasing damaged starch.

• Proceedings of the Korean Society for Agricultural Machinery Conference
• /
• 2001.02a
• /
• pp.213-218
• /
• 2001

• Proceedings of the Korean Society for Agricultural Machinery Conference
• /
• 1999.12a
• /
• pp.234-243
• /
• 1999