• Applied Biological Chemistry
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• v.32 no.2
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• pp.104-108
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• 1989

A 2.5 ton scale of solar energy concentration blast-grain circulation dryer (SECD) was developed in order to shorten the drying time without damaged paddy. Comparative experiments were carried out on performance, drying efficiency, consistency in moisture content, milling recovery, grade of milled rice, and energy requirement and cost against all that of in-bin drying and storage (IBDS) method. The experiments were performed using mixture of several rice varieties of Tongil type(Japonica-Indica breeding type) under the autumn weather in Korea. The circulating air temperature inside SECD was $4{\sim}5^{\circ}C$ higher than that of IBDS. The moisture content of the paddy during the drying period in SECD was uniform while substantially varied in upper, middle or bottom layer in IBDS. By SECD, 24% initial moisture content of paddy was reduced to 15% after only 3 days of drying as compared to 14 days at IBDS. The percentage of cracked kernels in upper, middle and bottom layers in IBDS was 6, 6 and 12%, respectively, whereas 7% in all layers in SECD. Both types of dryers did not significantly affect the milling recovery of dried paddy and grade of milled rice. Energy requirement of SECD(28.8Kw/2.5ton) for paddy drying was much less than that of IBDS(108Kw/2.5ton).

• Korean Journal of Breeding Science
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• v.41 no.4
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• pp.649-653
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• 2009

"Cheongan" is a new japonica rice variety developed from a cross between SR15225-B-22-1-2-1 and Iksan431 in summer season, 1997 by National Institute of Crop Science, RDA. The line SR15225-B-22-1-2-1 has good canopy architecture and multi-disease and insect resistance, and Iksan431 has translucent milled rice and good eating-quality. Heading date of Cheongan is August 13 in central lowland and mid-mountainous areas. "Cheongan" having culm length of 84 cm shows relatively semi-erect pubescent leaf blade and rigid culm, tolerance to lodging with and good canopy architecture. This variety has 14 tillers per hill and 126 spikelets per panicle. It shows tolerance to heading delay and spikelet sterility comparable to Hwaseongbyeo when exposed to cold stress. Leaf senescence of Cheongan progresses slowly during the ripening stage and the viviparous germination ratio was 59 %, similar to that of Hwaseongbyo. "Cheongan" shows moderately resistance to blast disease, but susceptible to stripe virus and brown planthopper. The milled rice of "Cheongan" exhibits translucent, clear non-glutinous endosperm and medium short grain. It shows similar amylose content of 18.7%, gelatinization temperature, and similar palatability of cooked rice compared to Hwaseongbyeo. The milled rice yield of this cultivar is about 5.54 MT/ha at ordinary season culture in local adaptability test for three years. Especially, "Cheongan" has better milling properties of higher 98.4% and 73.9% in the percentage of head rice in milled rice and milling recovery of head rice, respectively, than those of Hwaseongbyeo. "Cheongan" could be adaptable to the central and mid-southern plain area, and mid-western coastal area of Korea.

• Korean Journal of Breeding Science
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• v.50 no.4
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• pp.490-496
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• 2018

"Samkwang1," a japonica rice variety, was developed as a cross between "Samkwang" and F1 of Suwon152 (IT008283), which has a medium maturing and lodging resistance and Samkwang (IT284608), a high quality variety with bacterial blight resistance and mid-late maturing property by the rice breeding team at NICS in 2015. The heading date of "Samkwang1" was August 8 in the middle plain area, which was 2 days early than that of "Hwaseong." "Samkwang1" had a culm length of 77 cm, which was 7 cm shorter than that of "Hwaseong," and it had 128 spikelets per panicle. The viviparous germination rate of "Samkwang1" was 2.1%. "Samkwang1" showed resistance to blast, bacterial blight (K1, K2, and K3 race) and stripe virus, but was susceptible to the K3a race of bacterial blight, dwarf and black streak dwarf viruses, and plant hoppers. The milled rice of this variety exhibits translucent and medium short grains. The cooked rice grains of "Samkwang1" have an excellent palatability index (0.35) and lower protein content (6.2%) than that of "Hwaseong." The characteristics related to grain milling were better than those of "Hwaseong," especially the head rice milling recovery ratio and head rice ratio (94.2%). "Samkwang1" showed 5.62 MT/ha of milled rice productivity at 11 sites under ordinary cultivation conditions (Registration No. 6798).

• Korean Journal of Breeding Science
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• v.51 no.1
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• pp.34-40
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• 2019

'Jungmo1033', a japonica rice variety, was developed by the rice breeding team at the National Institute of Crop Science (NICS) in 1992. It is derived from a cross between a native variety 'Jagwangdo', which has translucent milled rice and medium maturity; and 'Hwayeong', which is an elite line with bacterial blight resistance and mid-late maturity. The heading date of 'Jungmo1033' was August 10 in the middle plain area of Korea, which was two days later than that of 'Hwaseong'. 'Jungmo1033' has a culm length of 79 cm, which was 5 cm shorter than that of 'Hwaseong', and 105 spikelets per panicle. 'Jungmo1033' showed resistance to bacterial blight (K1, K2, and K3 races) and stripe virus, but susceptibility to the K3a race of bacterial blight, dwarf and black-streaked dwarf viruses, and planthoppers. The milled rice of this variety exhibited translucency and a medium short grain shape. It had an excellent appearance and lower amylose content (19.1%) than that of 'Hwaseong'. The characteristics related to grain milling were better than those of 'Hwaseong', especially head rice milling recovery ratio and head rice ratio (94.8%). 'Jungmo1033' showed a milled rice productivity of 5.38 MT/ha at 11 sites under ordinary cultivation conditions. (Registration No. 5723)

• Journal of Biosystems Engineering
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• v.7 no.1
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• pp.62-72
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• 1982

이 연구(硏究)는 정백과세중(精白過稅中)에 발생(發生)하는 도정산물(搗精産物) 즉, 정백미(精白米), 미당(米糖), 쇠미등(碎米等)의 발생(發生)을 조사(調査)함으로써 현미(玄米)의 정백(精白)이 진행(進行)되는 과정(過程)을 밝히고자 함이다. 본(本) 실험(實驗)에서는 분풍마찰식(噴風摩擦式) 정미기(精米機)를 사용(使用)하였으며, 정미기(精米機)의 롤러 회전속도(回轉速度)를 850rpm으로 고정(固定)하고 출구저항(出口抵抗)은 3가지 수준(水準)으로 변화(變化)시켰다. 한편 이 실험(實驗)에 사용(使用)된 벼는 밀양 23호(號)로써 전형적인 통일계품종(品種)의 일종(一種)이다. 매순환(每循環)마다 생산(生産)되는 정백미(精白米) 및 부산물(副産物)로부터 sample를 채취(採取)하여 미당(米糖), 대소쇄미(大小碎米), 완전미(完全米) 및 도정수율(搗精收率)을 분석(分析)하였다. 실험결과(實驗結果)를 요약(要約)하면 다음과 같다. 1) 전체당층(全體糖層)의 75%가 2번째 순환이내(循環以內)에서 제거(除去)되었다. 당층제거율(糖層除去率)은 출구저항(出口抵抗)에 크게 영향(影響)을 받으며, 높은 출구저항(出口抵抗)에서 높은 당층제거율(糖層除去率)을 보였다. 2) 대쇄미(大碎米)의 발생(發生)은 대부분 정백과정(精白過程) 초기단계(初期段階)에서 이루어 졌으며, 완전미(完全米)로 부터의 새로운 쇄미발생(碎米發生)은 순환(循環)이 반복(反復)됨에 따라서 급격(急激)히 감소(減少)하였다. 출구저항(出口抵抗)과의 관계(關係)는 출구저항(出口抵抗)이 증가(增加)할수록 대쇄미(大碎米)의 발생(發生)도 증가(增加)하였다. 3) 미당집적기(米糖集積器)로부터 채취(採取)한 sample에서 측정(測定)한 소쇄미(小碎米)는 양적(量的)으로 다른 도정산물(搗精産物)에 비(比)해 적은 편이었다. 8%의 미당(米糖)이 제거(除去)된 후(後) 소쇄미(小碎米)는 현미중량(玄米重量)의 0.6% 이하(以下)로 나타났다. 4) 도정수율(搗精收率)과 완전미수율(完全未收率)은 어느 정도 출구저항(出口抵抗)의 영향(影響)을 받는 것으로 나타났다. 출구저항(出口抵抗)이 증가(增加)함에 따라서 특히 완전미수율(完全未收率)은 감소(減少)하는 경향(傾向)을 나타냈기 때문에 백미(白米)의 질적저하(質的低下)를 막기 위해 높은 출구저항(出口抵抗)(본(本) 실험결과(實驗結果)에 의(依)하면 85g/$cm^2$)을 사용(使用)하는 것은 부적당(不適當)한 것으로 사려(思慮)된다. 5) 백도계(百度計)의 측정치(測定値)와 미당제거정도(米糖除去程度)(정백도(精白度)) 사이에는 고도(高度)의 상관관계(相關關係)가 있었다. 그러므로 "KETT"제(製) 백도계(百度計)는 정백미(精白米)의 정백도(精白度)를 판명(判明)하는데 사리(使利)하게 사용(使用)될 수 있다.

• Journal of Biosystems Engineering
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• v.7 no.2
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• pp.57-71
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• 1983

마찰식 정미기의 성능에 영향을 미치는 기계설계 및 작동상의 인자로는 스크린의 형태, 롤러의 형태, 롤러회전속도, 출구 저항 등 여러가지가 있다. 이러한 요인들에 대한 연구가 본 논문의 저자에 의해서 시리즈로 연구되어 왔으며, 본 연구는 그의 일환으로 스크린의 단면형상(6각, 8각, 12각 그리고 원통형), 스크린에 뚫려있는 슬랏의 기울기($15^{\circ}$, $30^{\circ}$, $45^{\circ}$ 그리고 $-45^{\circ}$), 그리고 출구 저항이 정백미의 질과 양, 정백효율 그리고 정백실내의 정백압력 등에 미치는 영향을 규명하기 위해 수행되었다. 이 실험에 사용된 공시 정미기는 임도정 공장에서 널리 사용되고 있는 흡입마찰식이었며, 사용된 시료는 밀양 23호인 통일계품종이었다. 각 처리마다 동력 소모량과 정백실내의 정백압력을 측정하기 위해서 "KYOWA" 스트레인 게이지 시스템(strain gauge system), 토오크 변환기, 압력변환기 등이 사용되었다. 본 실험 결과를 요약하면 다음과 같다. 1) 정백과정중에 정백실내의 정백압력은 입구에서 가장 높았고 출구쪽으로 갈수록 점차 감소하였다. 평균 정백압력도 순환 횟수에 따라서 변화 하였는데 첫번째 순환에서 가장 높았고 순환횟수가 증가함에 따라 감소하였다. 2) 본 실험에서 사용한 출구저항 수준은 출구저항 수준 1에서 요구되는 정백도의 백미를 얻기 위한 순환 횟수는 2회 이었고 출구저항 수준 2에서는 4회 이었는데, 이를 출구저항 수준이 정백압력, 정백율, 완전미수율 및 도정 효율에 가장 큰 영향을 주었다. 3) 스크린에 뚫려있는 슬랏 각도가 $15^{\circ}$에서 $45^{\circ}$로 증가함에 따라서 정백실내의 평균 정백압력은 감소하였고, 완전미수율과 도정 효율은 증가하였으나, 일반적으로 도정수율은 감소하는 경향을 보였다. $-45^{\circ}$의 슬랏 각도를 가진 스크린에서는 슬랏 각도 $15^{\circ}$인 스크린에서와 거의 비슷한 정백압력 수준을 나타냈으나 완전미와 정백미의 생산은 매우 낮았다. 4) 스크린 표면에 기다란 강편 (보통 "띠"라고 부름)을 붙인 원통과 12각형의 스크린에서는 강편을 붙이지 않은 6각형과 8각형 스크린에서 보다는 비교적 높은 정백압력을 나타냈다. 전자는 후자에 비해서 정백효율은 높았으나 완전미수율은 떨어졌다. 5) 정백실내에서 가장 낮은 정백압력을 나타낸 8각형 스크린은 높은 도정수율과 완전미수율을 가져왔으나 상대적으로 정백효율은 낮게 나타났다. 6) 정백실내의 반경 방향의 평균 정백압력($P_R$)과 완전미수율($Y_h$)은 다음과 같은 1차적인 역비례 관계가 있었으며(평균 정백압력 범위는 0.5-0.9kg/$cm^2$), $Y_h=-28.661P_R+84.860$ ($r^2=0.858$) 정백효율($Y_e$)과 정백압력($P_R$) 사이에는 다음과 같은 2차적인 관계가 존재함을 알 수 있었다. $Y_e=-597.5P_{R^2}+929.96P_R-210.15$ ($r^2=0.759$) 정백효율은 정백압력이 0.7-0.8kg/$cm^2$일 때 가장 높았으며, 이때 변이도 가장 심한 것으로 나타났다.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.11
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• pp.1523-1528
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• 2008

This study was carried out to compare the physicochemical characteristics and sensory quality of Sikhye (a Korean traditional rice beverage) prepared with specialty rice varieties. The results showed that Ilpum had higher hulling recovery, milled/brown rice ratio, and milling recovery than Sulgaeng, Baegjinju, Baegjinju 1, and Dongjinchal. The alkali digestive value, protein content, and amylose contents of Sulgaeng were 6.3, 7.3% and 19.3%, respectively. The highest brix degree was $10.00^{\circ}Bx$ in Baegjinju Sikhye. The turbidity appeared at 0.4440, 0.4100, 0.3828, 0.3372, 0.1414 in Ilpum, Baegjinju, Baegjinju 1, Sulgaeng, and Dongjinchal Sikhye, respectively. There were no significant differences in pH and maltose contents among the groups. The highest L-value was 44.62 in Ilpum Sikhye. The a-value and b-value were $-1.66{\sim}-0.70$ and $-9.18{\sim}-5.19$, respectively. Finally, the sensory evaluation results indicated that there were no significant differences in appearance, aroma, and taste between the groups, and the Sulgaeng Sikhye showed higher overall quality than the Dongjinchal Sikhye as the control.

• Korean Journal of Breeding Science
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• v.41 no.4
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• pp.654-659
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• 2009

"Cheongcheongjinmi" is a new japonica rice variety developed from a cross between Iri401 and Ilpumbyeo by the rice breeding team of National Institute of Crop Science, RDA. This variety is suitable for ordinary season culture of low level nitrogen application. Heading date of "Cheongcheongjinmi" is August 17, 4 days later than that of Sobibyeo in plain areas. It has culm length of 82 cm, and relatively semi-erect pubescent leaf blade and slightly tough culm tolerant to lodging with good canopy architecture. This variety has 13 tillers per hill, 126 spikelets per panicle and 90.2% of ripened grains. "Cheongcheongjinmi" showed lower spikelet fertility than Sobibyeo when exposed to cold stress. This variety showed slower leaf senescence and lower viviparous germination compared to Sobibyeo during the ripening stage. "Cheongcheongjinmi" is susceptible to blast disease, bacterial blight, virus diseases and planthoppers. The dried plant weight, total nitrogen and RuBisCO activity of "Cheongcheongjinmi" were higher than those of Sobibyeo in low level nitrogen application. The milled rice of "Cheongcheongjinmi" exhibits translucent, clear non-glutinous endosperm and medium short grain. It shows lower protein and amylose contents than those of Sobibyeo, and better palatability of cooked rice compared to Hwaseongbyeo. The milled rice yield of this cultivar is about 5.10 MT/ha at low level nitrogen application of ordinary season culture in local adaptability test for three years. Especially, "Cheongcheongjinmi" has better milling properties such as the percentage of whole grain in milled rice and milling recovery of whole grain, respectively than those of Sobibyeo. "Cheongcheongjinmi" would be adaptable to middle plain areas and middle-western coastal areas of Korea.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.36 no.4
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• pp.345-350
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• 1991

Rough rice samples of Chucheongbyeo, Bongkwangbyeo and Hwaseongbyeo were collected by the National Agricultural Products Inspection Office. Drying methods of rough rice were sun drying and forced ventilation drying by an oven dryer and temperature of the oven dryer was set to 43, 60, 70, or 8$0^{\circ}C$. Moisture content of samples was reduced from ca. 20% to 15% at the end of drying, and additionally to 12.5 % for the drying at 8$0^{\circ}C$. Characteristics related to rice grain quality, milling recovery, ratio of broken and cracked rices, percentage of germination, and sensory scores of the cooked rices were evaluated. Yielding percentage of brown rice and polished rice remarkably decreased by drying at 8$0^{\circ}C$. Percentages of cracked rice and broken rice were within the criterion of the second grade government brown rice (20%) only in the sun dried and the rices dried at 43$^{\circ}C$, on the basis of damaged rice, opaque kernel rice and colored rice. Broken rice percentage of the polished rice was within the criterion for the standard of government rice (5%) in the sun dried and the rices dried at 43$^{\circ}C$. Germination percentage of rough rice was higher than 80% in sun drying and drying at 43$^{\circ}C$, but remarkably decreased by drying rice at 6$0^{\circ}C$ and over. Sensory palatability of the cooked rice decreased with increase in drying temperature. The present governmental method of judging rough rice on the basis of moisture content and appearance of the rough rice appears to be improved to include the ratio of broken and cracked rices.

• Korean Journal of Breeding Science
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• v.41 no.4
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• pp.547-551
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• 2009

A new commercial rice variety "Chilbo" is a japonica rice (Oryza sativa L.) with resistance to rice stripe virus and high grain quality. It was developed by the rice breeding team of Yeongdeog Substation, NICS, RDA in 2007. This variety was derived from a cross between "Yeongdeog 26" with wind tolerance and lodging resistance and "Koshihikari" with good grain quality. A promising line, YR21324-119-3-2 was selected by a pedigree breeding method and designated as "Yeongdeog 44" in 2004. Regional adaptation yield trials were carried out at eleven locations from 2005 to 2007. As a result, "Yeongdeog 44" was released as a high yielding rice variety with high grain qualilty and virus resistance with the name of "Chilbo". It is short 76cm in culm length and has medium-late growth duration. This variety is resistant to stripe virus and middle resistant to leaf blast disease. It is also tolerant to cold, dried wind. Milled rice kernel of "Chilbo" is translucent, clear in chalkiness. Panel test proved that and it has good eating quality. Head rice ratio of Chilbo is high compared to the check variety, Hwaseongbyeo. Yield potential of "Chilbo" in milled rice is about 5.57MT/ha at ordinary fertilizer level of local adaptability test. This variety would be adaptable to Yeongnam plain, south & east-south coastal, south mid-mountainous, middle plain area of Korean peninsula.