• Korean Journal of Food Science and Technology
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• v.35 no.3
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• pp.527-531
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• 2003

Hot-water extract from selected medicinal herbs of diabetes prescription was mixed with brown rice and pearled barley flours and extruded to prepare a reconstituted grain for diabetes millitus patients. Even though the cooked reconstituted grain containing medicinal herb extract was somewhat different from cooked ordinary rice in textural properties measured by texture analyzer, it was estimated to be organoleptically acceptable in sensory parameters. The reconstituted grain added with medicinal herb extract reduced the rate of dialysis of glucose evaluated by in vitro dialysis experiment. The effects of reconstituted grain diet on blood glucose levels in diabetes patients were studied during 3-week period. Compared to normal diet, the reconstituted grain diet for 2 weeks significantly decreased the fasting and 2-hr postprandial blood glucose levels in diabetes patients by 14% and 10%, respectively. These results suggested that the reconstituted grain could be used as an effective therapeutic diet for the control of diabetes mellitus.

• Korean Journal of Food Science and Technology
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• v.29 no.5
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• pp.963-968
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• 1997

Cereals and legumes were ground, blended and extruded with a twin-screw extruder to form a reconstituted grain. The basic formula was as follows: brown rice 30%, barley 30%, wheat 20%, millet 5%, sorghum 5%, soybean 7%, and red bean 3%. Extrusion conditions were properly set for feed moisture content of $24{\sim}30%$, barrel temperature of $50{\sim}60^{\circ}C$, and screw speed at 250 rpm. The extruded grain was air-dried and evaluated for quality characteristics, compared with milled rice. Size and shape of the reconstituted grain were similar to short-grain milled rice. Stacking volume of the reconstituted grain was a little higher than that of milled rice, and its water absorption was more rapid. From the texture measurements, hardness of cooked reconstituted grain was slightly lower and adhesiveness was appeared to be higher.

• Korean Journal of Food Science and Technology
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• v.19 no.6
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• pp.480-485
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• 1987

Quick cooking rice was produced by cooking raw, white long grain rice with three different methods which were atmospheric cooking in electric cooker, autoclaving and precooking followed by autoclaving. The drying rate curve showed that cooking methods affected little the drying pattern of the cooked rice except that precooking treatment before autoclaving retarded dehydration. The quick cooking rice prepared by precooking and autoclaving method among three cooking methods showed the fastest rehydration rate and took 7.5 minutes in reaching equilibrium moisture content by soaking in boiling water. And it had less hard and more cohesive texture than the milled rice cooked by conventional method and the quick cooking rice prepared by electric cooking when reconstituted. The microstructure of quick cooking rice was investigated among cooking methods.

• Journal of Food Hygiene and Safety
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• v.25 no.4
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• pp.281-288
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• 2010

Total aflatoxin ($B_1+B_2+G_1+G_2$) maximum levels of 15 ${\mu}g/kg$ ($B_1=10\;{\mu}g/kg$) were set for grain, beans, peanut, nuts & their processed food (grinding, cutting etc.), processed cereal product & processed bean product, confectionaries (peanut or nut-containing food), soybean paste, red pepper paste, dried red pepper, processed com products for popcorn and steamed rice. The maximum levels for aflatoxin $M_1$ are 0.5 ${\mu}g/kg$ for raw milk and milks before manufacturing processing. The patulin maximum level is 50 ${\mu}g/kg$ in apple juice and apple juice concentrate (including concentrate to use as raw material and converted by concentration multiple). The ochratoxin A is managed at the maximum levels of 5 ${\mu}g/kg$ in wheat, barley, rye, coffee beans and roasted coffee, 10 ${\mu}g/kg$ in instant coffee and raisin, 2 ${\mu}g/kg$ in Grape juice, concentrated grape juice as reconstituted and wine. The fumonisins ($B_1+B_2$) maximum levels are 4000 ${\mu}g/kg$ in com, 2000 ${\mu}g/kg$ in com processed food (grinding, cutting etc.) and com powder, 1000 ${\mu}g/kg$ in processed com products. Standards for mycotoxins in food have been established and the mycotoxin risk in food is managed reasonably and scientifically, based on risk assessment and exposure analysis.

• Journal of the Korean GEO-environmental Society
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• v.13 no.8
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• pp.85-94
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• 2012

Evaluation of the smear effect caused by mandrel penetration into soft ground for a vertical drain installation is very important to predict the consolidation time of soft ground improvement. 30 kinds of laboratory model tests considering in situ conditions were conducted to investigate the formation of a smear zone and the decrease of coefficient of permeability in the disturbed zone. Three types(C(clay):M(silt)=1:1, 0.5:0.5, and 0:1) of reconstituted samples were used for 3 dimensional smear zone test. An experimental study was performed focusing on length of mandrel penetration, mandrel shape and size, earth pressure, and ground condition(unit weight and grain size distributions). Laboratory test results show that the length of mandrel penetration is the most critical factor for the formation of smear zone. As a result, the ratio between diameter of the smear zone($d_s$) and that of mandrel($d_m$) at field using long mandrel becomes larger than conventional $d_s/d_m$. The ratio between $d_s$ and $d_m$ ranges from 1.89 and 2.48 with the sample at C:M=1:0. It was also found that the $d_s/d_m$ value with the round shape of the mandrel is smaller than that of diamond one. The value of $d_s/d_m$ decreased with larger mandrel size, lower unit weight, and higher earth pressure. However, higher silt content led to increase of $d_s/d_m$. The ratio between coefficient of horizontal permeability in the smear zone($k_{hs}$) and that of undisturbed zone($k_{ho}$) ranged from 0.70 to 0.85. The test results imply that factors and values affecting $k_{hs}/k_{ho}$ show similar tendency with $d_s/d_m$.

• Journal of the Korean Geotechnical Society
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• v.24 no.1
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• pp.91-99
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• 2008

The method to prepare the large cemented sand specimen for calibration chamber test by air-pluviation is investigated in this study. The uniformity of cemented specimen is evaluated by performing the CPTs, DMTs, and bender element tests in the calibration chamber. The sand particles, pre-wetted with 0.5% water content, are mixed with gypsum to provide the homogeneous coating of gypsum particles on the grain surface. It was shown that the pre-wetting of particle surface is effective to minimize the potential for segregation between sands and gypsum during air-pluviation. It was observed that the extreme void ratios ($e_{max}\;and\;e_{mix}$) of the mixture of pre-wetted sand and gypsum powder increase at lower gypsum content while those of the mixture of dry sand and gypsum decrease with increasing gypsum content. It was also shown from the test results that large cemented specimens reconstituted in calibration chamber by rainer system are quite uniform in vertical and horizontal directions.