• Proceedings of the Korean Society for Agricultural Machinery Conference
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• v.11 no.2
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• pp.190-193
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• 2006

• Proceedings of the Korean Society for Agricultural Machinery Conference
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• v.10 no.1
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• pp.210-215
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• 2005

• Journal of Practical Agriculture & Fisheries Research
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• v.20 no.1
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• pp.175-185
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• 2018

This study was conducted to evaluate the physiological and ecological characters of rice cultivars suitable for low fertilized condition. 5 rice cultivars(Jinmibyeo, Sobibyeo, Hwayeongbyeo, Nagdongbyeo and Junambyeo) were cultivated for selection under 3 different nitrogen application levels, and 1 cultivars were selected. The results obtained are summarized as follows ; High yielded rice cultivars under low N application level were Junambyeo, Jinheng and Sobibyeo. Also these cultivars were yielded highly under conventional level(11kg/10a). Milled rice yield under conventional level(11kg/10a) was positively correlated with them under low N levels. Milled rice yield was most affected by no. of grain/m². Rice cultivars that were high crop growth rate(CGR) before heading stage were Junambyeo, Sobibyeo and Nagdongbyeo. Grain filling rate was increased mostly until 20 days after heading, and decreased after this stage. Nitrogen use efficiency was higher under low N level(5.5kg/10a) than conventional level(11kg/10a). Especially, Junambyeo was most low in Apparent recovery of applied N(AR) under low N application level, but most high in Agronomic N use efficiency(ANUE). This characteristics of Junambyeo will to be useful for selection of variety suitable for growing under low fertilized condition.

• Journal of Biosystems Engineering
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• v.32 no.1 s.120
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• pp.1-5
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• 2007

This study was conducted to find out effects of abnormal kernels of 0 to 30% in brown rice on quality characteristics during milling using friction type test mill. The average hardness values of abnormal and normal brown rice kernels were 6.52 kg$_f$, 8.48 kg$_f$, respectively. According to the increase of abnormal kernels in brown rice, grain temperature, required electrical energy, the broken kernels ratio, and the weight of solid matter on the surface of milled rice were increased due to crush of the abnormal kernels during milling, which proves that abnormal kernels in brown rice should be removed before milling to improve milling characteristics.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.39 no.1
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• pp.15-26
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• 1994

To understand the relative contribution of varietal and environmental variation on various grain quality components in rice, grain appearance, milling recovery, several physicochemical properties of rice grain and texture or palatability of cooked rice for milled rice materials of seven cultivars(five japonica & two Tongil-type), produced at six locations of the middle and southern plain area of Korea in 1989, were evaluated and analyzed the obtained data. Highly significant varietal variations were detected in all grain quality components of the rice materials and marked locational variations with about 14-54% portion of total variation were recognized in grain appearance, milling recovery, alkali digestibility, protein content, K /Mg ratio, gelatinization temperature, breakdown and setback viscosities. Variations of variety x location interaction were especially large in overall palatability score of cooked rice and consistency or set- back viscosities of amylograph. Tongil-type cultivars showed poor marketing quality, lower milling recovery, slightly lower alkali digestibility and amylose content, a little higher protein content and K /Mg ratio, relatively higher peak, breakdown and consistency viscosities, significantly lower setback viscosity, and more undesirable palatability of cooked rice compared with japonica rices. The japonica rice varieties possessing good palatability of cooked rice were slightly low in protein content and a little high in K /Mg ratio and stickiness /hardness ratio of cooked rice. Rice 1000-kernel weight was significantly heavier in rice materials produced in Iri lowland compared with other locations. Milling recovery from rough to brown rice and ripening quality were lowest in Milyang late-planted rice while highest in Iri lowland and Gyehwa reclaimed-land rice. Amylose content of milled rice was about 1% lower in Gyehwa rice compared with other locations. Protein content of polished rice was about 1% lower in rice materials of middle plain area than those of southern plain regions. K/Mg ratio of milled rice was lowest in Iri rice while highest in Milyang rice. Alkali digestibility was highest in Milyang rice while lowest in Honam plain rice, but the temperature of gelatinization initiation of rice flour in amylograph was lowest in Suwon and Iri rices while highest in Milyang rice. Breakdown viscosity was lowest in Milyang rice and next lower in Ichon lowland rice while highest in Gyehwa and Iri rices, and setback viscosity was the contrary tendency. The stickiness/hardness ratio of cooked rice was slightly lower in southern-plain rices than in middle-plain ones, and the palatability of cooked rice was best in Namyang reclaimed-land rice and next better with the order of Suwon$\geq$Iri$\geq$Ichon$\geq$Gyehwa$\geq$Milyang rices. The rice materials can be classified genotypically into two ecotypes of japonica and Tongil-type rice groups, and environmentally into three regions of Milyang, middle and Honam lowland by the distribution on the plane of 1st and 2nd principal components contracted from eleven grain quality properties closely associated with palatability of cooked rice by principal component analysis.

• The Korean Journal of Food And Nutrition
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• v.14 no.6
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• pp.596-604
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• 2001

Twelve varieties of Korean rice and ten varieties of Japanese rice were selected. After being milled. they were analyzed about various physicochemical properties such as moisture, protein and amylose, a -amylase activity, gelatinization properties. And after being cooked with proper amount of water texture and other physical properties were measured by Texturometer, Tensipresser and Rheolograph-micro. Finally the sensory evaluation test was carried out. The results were as follows. 1. In case of protein contents, amylose contents and $\alpha$-amylase activity, Korean rice had a slightly higher value than Japanese As a consequence. Korean rice showed a little stronger hardness and a little weaker stickiness compared with Japanese rice. 2. Amylose contents showed very high correlation with other physicochemical properties and peak viscosity and gelatinization temperature of RVA, the ratio of stickiness to hardness( -Hl/Hl ) of Texturometer and the tan $\delta$(the ratio of dynamic loss to dynamic viscoelasticity) of Rheolograph-micro showed high correlation with other analyzed properties. 3. The ( -/+)work balance of low compression test(25% ) of Tensipresser analysis(texture analysis on the surface of cooked rice) and tan f of Rheolograph-micro showed very high correlation with sensory evaluation results. By using this parameters as major independent variables, some trials to derive high confidence multiple regression equations were accomplished. By the equations it would be possible to make an approximate pre-estimate of eating quality for unknown japonica rice.

• Korean Journal of Food Science and Technology
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• v.21 no.2
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• pp.294-299
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• 1989

The quality of dehydrated instant rice produced by a few selected processing methods with short grain milled rice was evaluated. Instant rice produced by process 2 had high rehydration rate, and those by processes 1 and 2 revealed light brown color with less lightness. Instant rice produced by processes 1 and 2 with ammonium carbonate treatment had more uniform porous microstructure, as shown by SEM micrographes, and microstructural difference was noticed between instant rice prepared with government rice and Akibari. Instant rice produced by processes 1 and 2 had less sensory color score, and those by processes 2 and 4 had higher sensory cohesiveness. Overall quality of instant rice produced by process 2 was better, except color.

• Korean Journal of Soil Science and Fertilizer
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• v.35 no.5
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• pp.296-305
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• 2002

Rice yield and grain guality were investigated with treatments of silicate fertilizer, straw compost and NPK fertilizer in the paddy soil of silty clay loam from 1975 to 2001. Rice yield of the treatments of silicate fertilizer. $1,500kg\;ha^{-1}$ and straw compost $10,00kg\;ha^{-1}$ were increased by 15%, 10%, respectively, for 27years average yield in comparison with NPK plot. In the plots of NPK+silicate fertilizer $1,500kg\;ha^{-1}$, NPK+silicate fertilizer $2,500kg\;ha^{-1}$, taste value(Toyo instrument) of cooked rice and quality assessment were higher than those in NPK control plot and NPK+straw compost $10,000kg\;ha^{-1}$ plot, but the contents of crude protein, amylose of milled rice grain were lower than those in other treated plots. Nitrogen and phosphorous contents of rice plant were lower, but $SiO_2$ content were higher in the treatment of silicate ferti lizer 1,500, $2,500kg\;ha^{-1}$ than straw compost $10,000kg\;ha^{-1}$ plot. Rice quality assessment was positively correlated with taste value, but it was negatively correlated with crude protein and amylose content of milled rice grain. Ratios of Mg/N, $Mg/N{\cdot}K_2O$, $SiO_2/N$, $SiO_2/P_2O_5$ and $SiO_2/K_2O$ were positively correlated with taste value and quality assessment of rice grain, but negatively correlated with crude protein, amylose and fatty acid content. In soil chemical characteristics related with rice quality after experiment in 2001, soil pH and $SiO_2$ content were positively correlated with taste value and quality assessment of rice grain, but contents of soil $P_2O_5$, ex-K were negatively correlated with them.

• Korean Journal of Breeding Science
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• v.41 no.4
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• pp.645-648
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• 2009

"Deuraechan" is a new japonica rice variety developed and registered by the rice breeding team of Department of Rice and Winter Cereal Crop, NICS, RDA in 2008. This variety was derived from a three way cross Iksan438, YR19105Acp222 and Milyang165. This variety has about 122 days of growth duration from transplanting to harvesting in Honam and Youngnam plain of Korea. It is about 76 cm in culm length and tolerance to lodging. In reaction to biotic stresses, it shows moderately resistance to blast, resistance to bacterial blight pathogen races from $K_1$ to $K_3$, and Rice stripe virus, but susceptible to other major diseases and insect pests. The milled rice of "Deuraechan" has high Quality, midium short grain. The milled rice yield of this variety is about 6.52 MT/ha in local adaptability test for three years. "Deuraechan" would be adaptable to Middle plain, Honam plain and Youngnam plain area of Korea.

• Proceedings of the Korean Society of Crop Science Conference
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• 2017.06a
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• pp.293-293
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• 2017

The objective of this study was to determine physicochemical changes in brown rice during ageing condition. Five varieties (Haiami, Ilpum, Daecheong, Jungwon, and Dasan1) of brown rice were stored at $35^{\circ}C$ for 8 weeks. Crude protein and lipid content, seed germination rate, fat acidity, tocol content, TOYO glossiness value, pasting properties, and composition of storage proteins were measured to evaluate its quality during storage. The isomers of tocols (tocopherol and tocotrienols) were quantified using HPLC system, and the pattern of variation in rice storage proteins was examined through electrophoresis of protein extracts. Seed germination rate decreased by 2.7 times, whereas the fatty acid value dramatically increased by 4.8 times after 8 weeks of storage. Toyo glossiness value of cooked milled rice considerably affected by storage period, and the pasting properties of milled rice were also influenced by storage. The final viscosity and breakdown value increased, but setback decreased during storage. In terms of storage protein, proportion of prolamin (14.3 kDa) and globulin (26.4 kDa) increased, whereas percentage of glutelin (34-39 kDa and 21-22 kD) decreased. Furthermore, the contents of total tocol and isomers decreased in stored brown rice.