• Food Industry And Nutrition
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• v.22 no.1
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• pp.38-44
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• 2017

• Journal of the East Asian Society of Dietary Life
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• v.21 no.6
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• pp.897-904
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• 2011

For set up the processing method of Byeo-Nuruk, we investigated the quality characteristics of Byeo-Nuruk according to the mixture ratio of rice and wheat, as well as the addition rate of moisture. After 12 hours of incubation, the temperature of Nuruk increased dramatically and reached a maxium temperature at 36 hours. After 36 hours, the temperature decreased gradually and was maintained at about $31{\sim}38^{\circ}C$. The ranges of pH and titratable acidity of Byeo-Nuruk were 4.85 to 7.42 and 1.0 to 2.3, respectively. A higher content of wheat ratio in Byeo-Nuruk, was associated with higher enzyme activities of ${\alpha}$-amylase, glucoamylase, and acidic-protease. Further, at a 70% wheat ratio, a 25% addition rate of moisture showed the highest enzyme activity. In the mixture ratio between rice and wheat, the 50:50 and 30:70 treatments contained the highest levels of microorganisms.

• Journal of Biosystems Engineering
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• v.20 no.3
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• pp.250-261
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• 1995

This study has been performed to develop an agricultural waste incinerator to combust the rice hull originated from RPC with the typical disposal treatment capacity of 30kg/h and to test performance of the developed incinerator. Experimental results are summarized as following. 1. The optimum feed rate of rice hull of the incinerator is 30kg/h with air ratio of 1.5. 2. The contents of $SO_2$ in flue gas is maximum 18ppm(when rice hull feed rate was 20kg/h and air ratio of 1.5), minimum 7ppm(when rice hull feed rate was 30kg/h and air ratio of 1.5) and average 11ppm. So there is no environmental pollution problem for the incinerating treatment of rice hull of the RPC. 3. The temperature of water of heat exchanger are $53^{circ} C$ and $62^{circ} C$ with water flow rate $3{ell}/min$ and $1.5{ell}/min$ at the optimum combustion condition, respectively. 4. According to theoretical energy calculation, the energy from rice hull combustion may be amounted as much as 80%~190% of energy supplied by kerosene required by RPC.

• KSII Transactions on Internet and Information Systems (TIIS)
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• v.18 no.4
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• pp.959-979
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• 2024

Rice pest identification is essential in modern agriculture for the health of rice crops. As global rice consumption rises, yields and quality must be maintained. Various methodologies were employed to identify pests, encompassing sensor-based technologies, deep learning, and remote sensing models. Visual inspection by professionals and farmers remains essential, but integrating technology such as satellites, IoT-based sensors, and drones enhances efficiency and accuracy. A computer vision system processes images to detect pests automatically. It gives real-time data for proactive and targeted pest management. With this motive in mind, this research provides a novel farmland fertility algorithm with a deep learning-based automated rice pest detection and classification (FFADL-ARPDC) technique. The FFADL-ARPDC approach classifies rice pests from rice plant images. Before processing, FFADL-ARPDC removes noise and enhances contrast using bilateral filtering (BF). Additionally, rice crop images are processed using the NASNetLarge deep learning architecture to extract image features. The FFA is used for hyperparameter tweaking to optimise the model performance of the NASNetLarge, which aids in enhancing classification performance. Using an Elman recurrent neural network (ERNN), the model accurately categorises 14 types of pests. The FFADL-ARPDC approach is thoroughly evaluated using a benchmark dataset available in the public repository. With an accuracy of 97.58, the FFADL-ARPDC model exceeds existing pest detection methods.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.66 no.1
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• pp.1-7
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• 2021

The processing of rice is one of the measures to expand the scope of rice use in response to the decrease in rice consumption. Since the main ingredient of rice processing is rice flour, "rice flour varieties" have been bred with the aim to improve the productivity and quality of rice flour. In order to study the variation in the ripening characteristics of rice flour varieties with respect to temperature, the average temperature after heading date was set at 28℃ (33/23℃), 22℃ (27/17℃), and 18℃ (23/13℃) inside the phytotron. We used Saenuri as non-glutinous rice variety, Seolgaeng as soft-type rice flour variety, and Baromi2 as powdered rice flour variety. At high temperatures (28℃), the grain weight of Baromi2 decreased by 21%. Its starch content also decreased by more than 10%, which was significantly lower than that of Saenuri and Seolgaeng. At low temperatures (18℃), the grain weight and starch content slightly increased or were similar in all varieties. An analysis of changes in the grain weight due to effective accumulated temperature through the sigmoid function showed that the velocity of grain-filling slowed significantly when Baromi2 was exposed to low temperature during the ripening stage compared to the other varieties. Therefore, the transplanting time of Baromi2 should be delayed to avoid high temperatures during the ripening stage. However, because the ripening period is not properly secured under low temperature conditions, grain filling may not be sufficient.

• Genomics & Informatics
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• v.19 no.3
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• pp.27.1-27.4
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• 2021

Due to the rapid evolution of high-throughput technologies, a tremendous amount of data is being produced in the biological domain, which poses a challenging task for information extraction and natural language understanding. Biological named entity recognition (NER) and named entity normalisation (NEN) are two common tasks aiming at identifying and linking biologically important entities such as genes or gene products mentioned in the literature to biological databases. In this paper, we present an updated version of OryzaGP, a gene and protein dataset for rice species created to help natural language processing (NLP) tools in processing NER and NEN tasks. To create the dataset, we selected more than 15,000 abstracts associated with articles previously curated for rice genes. We developed four dictionaries of gene and protein names associated with database identifiers. We used these dictionaries to annotate the dataset. We also annotated the dataset using pretrained NLP models. Finally, we analysed the annotation results and discussed how to improve OryzaGP.

• Food Science and Preservation
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• v.23 no.6
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• pp.804-810
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• 2016

This study aimed to compare the quality characteristics of developed rice Jochung (E) with those of commercial-rice Jochung (A, B, C, and D). The total soluble solid, reducing sugar, and dextrose equivalent of developed rice Jochung were $80^{\circ}Brix$, 44.53%, and 56.94%, respectively. The pH and titrable acidity were 6.25 and 0.19%, respectively. The color difference value (${\Delta}E$) of developed rice Jochung was 74.42, which was significantly lower than the other samples investigated. The light transmittance and total polyphenol contents of developed rice Jochung were 56.4%T and 108.23 mg GAE/100 g, respectively. The adhesiveness values of various commercial-rice Jochung products were 29.0~66.0 sec, while that of developed-rice Jochung was 61 sec, showing good textural properties for use in manufacturing Hangwa, a Korean traditional cookie. The electron-donating values of various rice Jochung were 20.4~50.3%, among which the developed-rice Jochung showed the highest value. The reducing powers of various rice Jochung products were 0.44~0.72, while that of the developed product was 0.72, which was significantly higher than the other values. Sensory evaluation revealed that the color scores of developed- and commercial-rice Jochung products were 6.70~6.80. Flavor scores of rice Jochung products ranged from 6.00 to 7.00. Taste and mouth feeling scores of developed-rice Jochung did not significantly differ from those of commercial Jochung products. Compared to commercial-rice Jochung products, developed-rice Jochung made with malt extract exhibited high polyphenols content. However, there were no significant differences in the overall acceptability scores between commercial-rice Jochung products and the developed product. The developed-rice Jochung analyzed in this study may be useful as a traditional sweetener for various Hangwa products as a substitute for corn syrup or Jochung.

• Journal of the Korean Society of Food Culture
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• v.2 no.2
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• pp.117-132
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• 1987

A literature survey on traditional Korean rice-cakes was made in order to identify the historical background and the state of scientific understanding on these products. Korean rice cakes can be classified into 5 groups depending on the processing methods; steamed (Jeung-byung), pounded (Do-byung), shaped and steamed or boiled (Dan-ja), fried (Yu-Jeon-byung) and fermented and steamed (Yi-byung). They are further divided into varieties by the raw materials used, coating materials and shape. The recipe and processing characteristics of 5 groups of Korean rice-cake were discussed and the scientific findings on these products were reviewed.

• Proceedings of the Korean Society of Crop Science Conference
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• 2017.06a
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• pp.115-115
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• 2017

Zinc finger proteins constitute a large family which has been studied to have various functions in different organisms. Tandem CCCH zinc finger proteins (TZFs), members of the zinc finger protein family, are known to participate as post-transcriptional regulators of gene expression in eukaryotes. Here, we showed that the OsZn15, a gene for tandem CCCH zinc finger protein, is induced by abiotic stress and its overexpression in transgenic rice plants (PGD1:OsZn15) gains higher drought tolerance. Gene expression analysis of promoter:GFP plants revealed that OsZn15 is specifically expressed in anther and embryo, but not in vegetative organs. In-field evaluation, grain yield was higher in the PGD1:OsZn15 than nontransgenic plants under drought conditions. Interestingly, OsZn15 is shown to not only localize at nucleus but also co-localize with both processing bodies (PB) and stress granules (SG), two messenger ribo-nucleoprotein complexes which are known to activate by forming cytoplasmic foci under stress conditions. In sum, these results suggest that OsZn15 increases drought stress tolerance of rice probably by participating in RNA turnover in PB and SG.

• Applied Biological Chemistry
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• v.19 no.4
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• pp.183-188
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• 1976

In order to establish methods of potato processing for mixed cooking with rice as main dish, the size and shape of potato granules and favorable ratio of potato granules to rice for cooking were studied preliminary. As the results cylindrical shaped potato granule of around 6mm in diameter and $10{\sim}13mm$ in length are more favorable than rectangular shape for mixed cooking according to panel test. Mixed cooking of 30% of treated potato granules with rice is the most favorable in the point of palatability.