• KOREAN JOURNAL OF CROP SCIENCE
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• v.57 no.3
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• pp.280-285
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• 2012

This study was conducted to establish proper milling condition and harvesting time for improving the milling recovery of head foxtail millet grain. Brown foxtail millet recovery and the percentage of head foxtail millet recovery were significantly different according to the number of hulling and milling time. Also, the interaction of these factors had influence on brown foxtail millet recovery and the percentage of head foxtail millet recovery. To improve the percentage of head foxtail millet recovery, it was effective to hull grain twice and mill for 1.30 minute. 1000-grain weight of brown foxtail millet, brown foxtail millet recovery, hardness of brown foxtail millet, milling recovery, and the percentage of milling recovery of head foxtail millet grain were significantly different according to harvesting day after heading. For improving the ratio of ripened grain and the percentage of recovery of head foxtail millet, it is recommended to harvest 45 days (accumulated temperature : $1,148^{\circ}C$) after heading (DAH) in early maturing Hwangkeumjo, 50 DAH (accumulated temperature : $1,150^{\circ}C$) in mid-late maturing Samdamae and Kyeongkwan1, and 55 DAH (accumulated temperature : $1,168^{\circ}C$) in late maturing Samdachal.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.53 no.spc
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• pp.1-8
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• 2008

We carried out this study to analyze changes of rice grain milling properties according to the transplanting time and to identify genetic resources suitable for improving milling quality of rice in paddy field of Yeongnam area. We analyzed grain filling and milling quality of 30 rice varieties. In late transplanting (June 20), heading date was delayed for 6 days, compared to normal transplanting(June 5). The grain filling ratio (GFR), perfect kernel ratio of milled rice (PKR), and head rice recovery (HRR) were improved in late transplanting. There was no significant difference in head rice yield of two transplanting time, even though the milled rice yield in late transplanting was significantly smaller than that in normal transplanting because of the reduction of spikelet numbers per panicle. The uniformity of brown rice grain measured by selection sieve norm was improve in late transplanting. There was no significant difference of milling loss ratio between normal and late transplanting but there was a trend for a increase of milling necessary time in late transplanting. Thus, our result suggest that optimum transplanting time is June 10 to 15 to improve grain filling and milling quality and produce high head rice yield in the southern paddy plain of Yeongnam region. We selected promising 9 rice varieties which are Nampyeongbyeo, Ilmibyeo, Chucheongbyeo, Dongjinbyeo, Hopyeongbyeo, Malguemi, Chilbo, Hinohikari, and Cheongmu having high percentage of ripened grain and milling quality as genetic resources to improve milling characteristics of rice varieties. Chucheongbyeo, Dongjinbyeo, and Malguemi showed the highest grain filling ratio and Nampyeongbyeo had the highest perfect kernel ratio. Nampyeongbyeo and Ilmibyeo showed the highest head rice yield with more than 500 kg/10a.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.48 no.3
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• pp.196-199
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• 2003

This experiment was conducted to evaluate the differences in physicochemical properties of soil, grain yield and milling recovery ratio and grain appearance of rice grown in long-term no-till and ordinary till systems. The paddy in no-till rice system was unploughed but straw-mulched for 15 years from 1988 to 2002 at the Experimental Paddy of Gyeongnam Agricultural Research and Extension Services, while the paddy in ordinary till system was ploughed and puddled every crop year, A 5cm organic layer was formed in 11-year no-till rice system, in which exchangeable cation and phosphate were accumulated. In no-till paddy organic matter, bulk density and solid phase of surface soil significantly increased, while pH, exchangeable cation, phosphate, liquid and gaseous phase decreased. Tillage made the very top soil soft, but made deep soil below 5cm significantly hard. In the 1st year of no-till, topsoil showed hard, but in the process of the time in no-till system, the top- and sub-soil showed softer, Yield and yield components of rice showed no differences between till- and no-till rice systems. Milling recovery ratio and grain appearance were not significantly different between no-till and till-rice systems.

• 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.

• Proceedings of the Korean Society of Crop Science Conference
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• 2003.10a
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• pp.210-211
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• 2003

• KOREAN JOURNAL OF CROP SCIENCE
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• v.26 no.3
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• pp.219-225
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• 1981

Strong wind of 6.5m/s from electric fan was applied to rice at heading stage to find out the nature of wind damage to panicle. Damaged panicles caused by typhoon were sampled out of field to measure the yield and milling components. Wind-treated glumes were developed into two forms, fertile and sterile, and each of them showed all degree of glume discoloration. The number of fertile grains were higher than sterile grains in a damaged panicle. Averagesdegree of glume discoloration was higher in not flowered glume than in flowered glume. The more recently flowered glumes resulted the higher degree of discoloration among flowered glume. The percent of sterile grain to total number of grains was the highest at stage of just flowering. The glume discoloration representing wind damage at heading state advanced in degree in ten days after treatment compared to that just after treatment. Grain length and grain width were decreased with the increased degree of glume discoloration, while grain thickness was not changed greatly. Chalkiness was a little higher in damaged grain than in normal grain without definite trends by degree of discoloration. Ripening ratio, 1000 grain weight and yield decreased with increased degree of glume discoloration in damaged panicle by typhoon. Decreasing order in yield was white rice, rough rice and brown rice. Ratio of brown rice to rough rice increased, white rice to brown rice decreased, and milling recovery was not changed greatly with increased degree of 히ume discoloration.

• Journal of Plant Biology
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• v.13 no.1
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• pp.1-12
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• 1970

The Nongkwang variety was sown directly in the field by the three methods of dibbling, drill seeding and broad-casting in non-, low- and high-salty areas, and compared with the growth of transplanted rice in each areas. The yield of rough rice was increased remarkably by direct sowing when compared with that produced by transplanting inboth salty areas, but in non-salty area, the former was decreased significantly. There was no significant difference in the yields of rough rice resulting from three seedling methods of direct sowing in each area. The direct sowing method was predominated in number of panicle, weight of panicle, ratio of matured grains, milling recovery percentage, and straw weight in both salty areas, and dicreased in panicle weight and ratio of matured grain in nonsalty area.

• Plant Resources
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• v.4 no.3
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• pp.140-146
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• 2001

This study was conducted to investigate the $\beta$-glucan contents and their characteristics of winter cereals according to particle sizes and milling recoveries. Sieved fractions differed in their average contents of $\beta$-glucans, and the coarse fraction had higher contents of $\beta$-glucan than finely milled fractions. In all winter cereals, the $\beta$-glucan contents of raw flours were higher than those of their brans, and the highest $\beta$-glucan contents of every cereals were observed at 100 mesh > or 100-140 mesh fractions except the Chalssalbori fractions which showed the higest $\beta$-glucan contents (12.9%) at 140-200 mesh fraction. As compared with the $\beta$-glucan content of Chalbori among the various milling recoveries, the $\beta$-glucan was distributed more evenly throughout the endosperm but $\beta$-glucan content in bran of Chalbori was only 1.5%. However, $\beta$-glucan content of Chalssalbori (hull-less waxy barley) was the highest in the subaleurone region (8.2%) and declined slightly toward inner layers of grain. This results suggest that $\beta$-glucan distribution between high (Chalbori) and low $\beta$-glucan barley (Chalssalbori) may explain the difference in milling performance of barley. On the other hand, $\beta$-glucan contents of two rye varieties (Chilbohomil, Chunchoohomil) were lower than those of two waxy barley varieties, and the higest $\beta$-glucan contents were observed at the 60% milling recoveries. In all winter cereals, the L-values (lightness) of raw flours were higher than those of brans. And the L-values of barley varieties were higher than those of oat and rye varieties. As the particle sizes and milling recovery ratios were decreased, the L-value were increased. The a-values (redness) in brans of every winter cereals were higher than those of every particle size flours and every milling ratio fractions, and this tendency was observed in the b-values (yellowness) of every particle size of cereal flours. The L and b-value of barley, the b-value of oat, and L, a, b-value of rye have the significant relationship with the $\beta$-glucan contents, respectively. This results represent the fact that $\beta$-glucans affected the color of the flours and pounded grains of winter cereals.

• Applied Biological Chemistry
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• v.46 no.1
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• pp.46-49
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• 2003

Paddy and milled rice quality, milling characteristics, energy consumption of milling process were investigated using Dasanbyeo, Ansanbyeo, Hwaseongbyeo, Ilpumbyeo, and Donganbyeo varieties. Thousand grains weights of the varieties dried to 15% moisture content were 22.92-28.60 g, with Dasanbyeo being the heaviest. Optimum clearance of rubber roller for obtaining maximum dehulling recovery was 30% of each rice variety thickness. At that time, perfect brown rice ratios of Dasanbyeo, Ansanbyeo, Hwaseongbyeo, Ilpumbyeo, and Donganbyeo were 95.24%, 98.86%, 95.97%, 97.75%, and 97.31%, respectively, and showed no significant differences among varieties. Ratios of removed rice bran after two times milling ranged 70.93-91.38%, with Dasanbyeo showing the highest ratio, and the average head rice ratio was 92.87%.

• 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.