• Korean journal of food and cookery science
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• v.13 no.1
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• pp.64-69
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• 1997

The experiments of rice bread processing were carried out to compare the varietal difference in processing adaptability to rice bread between brown and milled rice flour, and to analyze the interrelations among chemical properties of rice grain and some characteristics relevant to rice bread processing and quality There was varietal difference in adaptability to rice bread processing in both brown and milled rice, but there was not significant adaptability difference between brown and milled rice flours to rice bread processing. However, there was remarkable adaptability difference between brown and milled rice flours to rice bread processing in some rice varieties. Three high-amylose rices AC 27, IR 44, Suweonjo showed high quality of milled rice bread among tested rice materials. Brown rice revealed better adaptability to rice bread processing compared with milled rice in all varieties except the above three varieties. Especially, the glutinous rice Hangangchalbyeo failed to normal formation of rice bread from milled rice flour, but it showed the successful formation of rice bread from brown rice flour. The interrelations among chemical components of rice grain and some characteristics relevant to rice bread processing and quality exhibited quite different tendency between brown and milled rices. In the case of rice bread processing by brown rice flour, the larger volume expansion of dough during fermentation made the more springy rice bread and the more moist rice bread showed the more soft and cohesive physical property. In the case of rice bread processing by milled rice flour, the lower protein of rice flour was closely associated with the more moistness of rice bread and the higher lipid led to the more uniformal air pore distribution, the smaller pore size and the lower springiness of rice bread. Also, the larger volume expansion of dough during fermentation made the better loaf formation and the larger pore size of rice bread. The better loaf formation of rice bread revealed the softer hardness and the lower chewiness, and the lower springiness was closely correlated with the more uniformal size distribution of air pore and the smaller pore size in rice bread.

• Journal of Biosystems Engineering
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• v.30 no.4 s.111
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• pp.242-248
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• 2005

There was no useful milling standard to produce high quality milled rice efficiently and adequately in Rice Processing Complex. Therefore, the whiteness of milled rice produced Rice Processing Complexes were different according to Rice Processing Complexes and milling periods at the same Rice Processing Complex. This research was carried out to contribute the production and distribution of high quality milled rice through determination of whiteness condition of milled rice as a milling stndard based on degree of bran removal using New $May-Gr\ddot{u}wald$ reagent dyeing method and taste of cooked rice. The optimum whiteness value of milled rice for efficient milling in Rice Processing Complex was found to be from 40 to 41, while the degree of milling was from $8.9\%\;to\;9.2\%.$ At this whiteness condition, the first derivative of whiteness value according to degree of milling was higher than the average value from brown rice to well milled rice, and the broken kernel ratio was from $3.0\%\;to\;3.4\%.$ This whiteness condition ($40\~41$) could be considered as a milling condition in Rice Processing Complex.

• Proceedings of the Korean Society of Crop Science Conference
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• 2017.06a
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• pp.253-253
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• 2017

Recently, strong interest in the well-being and healthy food trends lead a spreading of rice processing products such as rice noodles, rice breads, and rice cakes. However, most of rice varieties developed in Korea showed very limited processing properties in processing of noodles compare to that of wheat flour. Moreover, low competitiveness as a raw processing materials due to high price give poor evaluations for rice noodles processing. To cope those barriers, 'Saemimyeon' a Tongil type high yielding variety with a high amylose contents was developed in RDA. 'Saemimyeon' showed about 10~32 % of increase in yield as 7.08MT/ha and 26.7% of high amylose contents together with easy grinding property of 65.7% of high chalkiness ratio. The both of milled as well as brown rice of 'Saemimyeon' were well fit for processing properties in rice pasta where the contents of rice flour for rice pasta was 99% (1% of Tapioka starch was intermixed in to the rice flour). A spaghetti type for wet noodles and macaroni type for dry noodles were developed, respectively. Each of pasta were showed relatively more or less an equal quality and panel test compare to that of durum wheat pasta products. Finally, rice pasta products could suggest an alternative idea for a new rice processing items where rice noodles market was stagnant.

• Journal of Biosystems Engineering
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• v.35 no.3
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• pp.169-174
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• 2010

This study was conducted to investigate the effect of abrasive processing and non abrasive processing in the milling process on the quality of rice. The effect was analyzed based on the factor such as whiteness, grain temperature, moisture content, crack and broken rice ratio. The results were as followings. Whiteness of abrasive rice was the same as non abrasive rice. The rice temperature increase of abrasive rice was $1.6^{\circ}C$ lower than non abrasive rice. The crack ratio was increased in the process of milling and non abrasive rice showed higher values than abrasive rice. The broken rice ratio of the using abrasive processing was about 0.05% lower than that of non abrasive processing. The moisture content decreased in the process of milling regardless of the use abrasive rice milling machine.

• Journal of Biosystems Engineering
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• v.42 no.1
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• pp.69-74
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• 2017

Purpose: The purpose of this study is to analyze turbidity and quality characteristics of white rice as a function of main shaft blast velocity and to verify the optimum processing conditions in the cutting type white rice processing system (CTWRPS). Methods: Sindongjin, one of the rice varieties, which used to be produced in Gimje-si, Jeollabuk-do, in 2015, was used as the experimental material. Turbidity and quality characteristics of white rice were measured at three different main shaft blast velocities: 25, 30, and 35 m/s. The amount of test material used for a single experiment was 20 kg, and after processing, whiteness was found to be $42.5{\pm}0.5$, following which, turbidity and quality characteristics were measured. Results: Turbidity decreased with increase in the shaft blast velocity, and as a result, was lowest at 35 m/s of shaft blast velocity among all the other experiment velocities. The trend of cracked rice ratios was similar to the turbidity. Broken rice ratio turned out to be less than 2.0% in all the test conditions. In the first stage of processing, the processing pressure decreased as the main shaft blast velocity increased. Additionally, in the second stage of processing, the processing pressure was at its lowest value at the main shaft blast velocity of 35 m/s. Energy consumption, too, decreased as the main shaft blast velocity was increased. Conclusions: From the above results, it is concluded that the main shaft blast velocity of 35 m/s is best for reducing turbidity and producing high quality rice in a CTWRPS.

• Agricultural and Biosystems Engineering
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• v.5 no.2
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• pp.60-63
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• 2004

Demand for development of processing systems for pre-washed rice and propagation of the systems has recently been on the rise, because rice-cooking requires watering 15 times the rice quantity to cook, as in case of the regular rice currently being circulated in Korean market, in addition to paying the trouble of washing it for cooking, and besides the milky turbid water coming from the rice-washing contributes to water contamination. In this study, therefore, a processing system for pre-washed rice was designed and built with rice surface polishing devices that adopted abrading and airing methods, an electrostatic method and a method using a fine watering, to conduct its performance test. The result showed that turbidity of the wash water, which is the base to determine the pre-washed rice standard, turned out 47.33 ppm and 48.00 ppm respectively for 800 kg/hr and 1,000 kg/hr supplies, which meets the standard for the processing system free from rice-washing for cooking. The quantity of watering at this experiment was only 0.43 times the rice, thus resulting in curtailment of process-watering by approximately $69\%$ compared with the existing wet-type pre-washed rice processing system popular in Korean market.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.62 no.3
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• pp.157-165
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• 2017

Being a staple food for more than half of the population of the world and South Korea, rice is an important crop. For the past 20 years, global paddy rice cultivation area and production have shown an annual growth of 0.46% and 1.61%, respectively. Global rice consumption for food and processing has increased by 1.37% and 3.68%, respectively. Due to the main reason for such increasing human population, it is expected that from 439 million tons in 2010, additional 116 million tons will be needed in 2035. Global rice imports and exports have doubled in the last 20 years. However, in spite of such increment, global rice exports in 2013 were 8.4% of the total production. It is thought that rice protection policies in the producing countries are the main reason for such small scale of rice trading. In the past 5 years, India recorded the largest growth rate in rice exports (51.4%), whereas China showed the largest growth rate in imports (61.0%). For global utilization of milled rice during the same period, approximately 79.4% was used as food, 7.2% as animal feeds, and 1.4% for processing. Regionally, Asia has shown a similar pattern to the global rice usage, whereas utilization for processing in America, for food in Africa, and for animal feed in Europe was relatively higher than the global rice usage. Korea's cultivation area and production since the last 5 years, are 0.5% and 0.8% of those of the world, respectively. Its annual rice export is approximately 3,000 tons, which is 0.01% of the global rice export. Korea's rice utilization is high for food and low for feed and for processing relative to global rice utilization. Therefore, a review must be conducted to increase Korea's utilization of rice for processing and for feed production.

• Journal of Biosystems Engineering
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• v.24 no.4
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• pp.317-324
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• 1999

This study was conducted to decide several design criterion for clean-washed rice processing system development. A Computer simulation was used to predict and analyze the mass balances and moisture changes of the process of clean-washed rice processing system. The following results were obtained from this study. 1. In order to attain the processing capacity of 1,000kg/h of the clean-washed rice processing system, that of the system was designed as 1,400kg/h which was based on the safety factor of 40% and handling capability of mass variations occurred during processing. 2. It was analyzed that the proper time required for aqueous cleaning process should be within one minute. 2. It was analyzed that the proper time required for aqueous cleaning process should be within one minute. 3. The final moisture content of clean-washed rice was controlled being 15%(w.b.) for the sake of safe storage. 4. It was proven that the optimum drying time was three minutes for the clean-washed rice dried by a rotary dryer.

• Management Science and Financial Engineering
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• v.16 no.1
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• pp.1-16
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• 2010

In Nigeria, Igbemo-Ekiti is synonymous with a popular local rice which, nevertheless, is characterized with contaminations. Efforts of Government through the Agricultural Development Project (ADP) to improve rice quality in the state, have failed to yield the desired results. This study, therefore, reports the peculiar factors influencing the processing of rice in Igbemo-a major local producing town in Ekiti State, Nigeria. 72 respondents were interviewed, which was a census of the rice processors in 21 residential quarters of the town. Using the multiple linear regression models for analysis, the study discovered that; (i) status of the processors, (ii) expenditure on processing (iii) training acquired before commencing work, and (iv) storage facilities are crucial factors impacting rice processing activities in the town. The paper canvasses for policy measures based on research findings.

• Current Research on Agriculture and Life Sciences
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• v.14
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• pp.37-47
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• 1996

The main objectives of this studies are to present the most desirable rice processing complex model system in a given our situations by comparision and analyzing the major factors and, also recommend the future prospect of the rice processing complex in Korea. There are 3 different rice processing complex models in Korea. Those are concrete bin, flat type steel bin and square bin. These systems have a lot of differences and have their own characteristics such as capital requirement, efficiency, storage capacity and quality controls. The major problems of the existing rice processing centers in Korea are high fixed cost and the unbalnced systems. Following is summary to solve this problems: 1. Development of the large scale harvester and high speed continuous dryer. 2. Quality inspective system of bulk grain and large scale temporary storage facilities. 3. Large size readjustment of arable land. 4. Select the convenient location of rice processing center and formulation of well equipment facilities.