• Animal Bioscience
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• v.34 no.6
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• pp.1038-1048
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• 2021

Objective: The study aimed to evaluate the effect of storage time and formic acid (FA) on fermentation characteristics, epiphytic microflora, carbohydrate components and in vitro digestibility of rice straw silage. Methods: Fresh rice straw was ensiled with four levels of FA (0%, 0.2%, 0.4%, and 0.6% of fresh weight) for 3, 6, 9, 15, 30, and 60 d. At each time point, the silos were opened and sampled for chemical and microbial analyses. Meanwhile, the fresh and 60-d ensiled rice straw were further subjected to in vitro analyses. Results: The results showed that 0.2% and 0.6% FA both produced well-preserved silages with low pH value and undetected butyric acid, whereas it was converse for 0.4% FA. The populations of enterobacteria, yeasts, moulds and aerobic bacteria were suppressed by 0.2% and 0.6% FA, resulting in lower dry matter loss, ammonia nitrogen and ethanol content (p<0.05). The increase of FA linearly (p<0.001) decreased neutral detergent fibre and hemicellulose, linearly (p<0.001) increased residual water soluble carbohydrate, glucose, fructose and xylose. The in vitro gas production of rice straw was decreased by ensilage but the initial gas production rate was increased, and further improved by FA application (p<0.05). No obvious difference of FA application on in vitro digestibility of dry matter, neutral detergent fibre, and acid detergent fibre was observed (p>0.05). Conclusion: The 0.2% FA application level promoted lactic acid fermentation while 0.6% FA restricted all microbial fermentation of rice straw silages. Rice straw ensiled with 0.2% FA or 0.6% FA improved its nutrient preservation without affecting digestion, with the 0.6% FA level best.

• Proceedings of the Korean Journal of Food and Nutrition Conference
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• 2001.12a
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• pp.39-74
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• 2001

The endeavors enhancing the grain quality of high-yielding japonica rice were steadily continued during 1980s∼1990s along with the self-sufficiency of rice production and the increasing demands of high-quality rices. During this time, considerably great, progress and success was obtained in development of high-quality japonica cultivars and qualify evaluation techniques including the elucidation of interrelationship between the physicochemical properties of rice grain and the physical or palatability components of cooked rice. In 1990s, some high-quality japonica rice caltivars and special rices adaptable for food processing such as large kernel, chalky endosperm aromatic and colored rices were developed and its objective preference and utility was also examined by a palatability meter, rapid-visco analyzer and texture analyzer. The water uptake rate and the maximum water absorption ratio showed significantly negative correlations with the K/Mg ratio and alkali digestion value(ADV) of milled rice. The rice materials showing the higher amount of hot water absorption exhibited the larger volume expansion of cooked rice. The harder rices with lower moisture content revealed the higher rate of water uptake at twenty minutes after soaking and the higher ratio of maximum water uptake under the room temperature condition. These water uptake characteristics were not associated with the protein and amylose contents of milled rice and the palatability of cooked rice. The water/rice ratio (in w/w basis) for optimum cooking was averaged to 1.52 in dry milled rices (12% wet basis) with varietal range from 1.45 to 1.61 and the expansion ratio of milled rice after proper boiling was average to 2.63(in v/v basis). The major physicochemical components of rice grain associated with the palatability of cooked rice were examined using japonica rice materials showing narrow varietal variation in grain size and shape, alkali digestibility, gel consistency, amylose and protein contents, but considerable difference in appearance and torture of cooked rice. The glossiness or gross palatability score of cooked rice were closely associated with the peak. hot paste and consistency viscosities of viscogram with year difference. The high-quality rice variety “Ilpumbyeo” showed less portion of amylose on the outer layer of milled rice grain and less and slower change in iodine blue value of extracted paste during twenty minutes of boiling. This highly palatable rice also exhibited very fine net structure in outer layer and fine-spongy and well-swollen shape of gelatinized starch granules in inner layer and core of cooked rice kernel compared with the poor palatable rice through image of scanning electronic mcroscope. Gross sensory score of cooked rice could be estimated by multiple linear regression formula, deduced from relationship between rice quality components mentioned above and eating quality of cooked rice, with high Probability of determination. The ${\alpha}$ -amylose-iodine method was adopted for checking the varietal difference in retrogradation of cooked rice. The rice cultivars revealing the relatively slow retrogradation in aged cooked rice were Ilpumbyeo, Chucheongbyeo, Sasanishiki, Jinbubyeo and Koshihikari. A Tongil-type rice, Taebaegbyeo, and a japonica cultivar, Seomjinbyeo, shelved the relatively fast deterioration of cooked rice. Generally, the better rice cultivars in eating quality of cooked rice showed less retrogiadation and much sponginess in cooled cooked rice. Also, the rice varieties exhibiting less retrogradation in cooled cooked rice revealed higher hot viscosity and lower cool viscosity of rice flour in amylogram. The sponginess of cooled cooked rice was closely associated with magnesium content and volume expansion of cooked rice. The hardness-changed ratio of cooked rice by cooling was negatively correlated with solids amount extracted during boiling and volume expansion of cooked rice. The major physicochemical properties of rice grain closely related to the palatability of cooked rice may be directly or indirectly associated with the retrogradation characteristics of cooked rice. The softer gel consistency and lower amylose content in milled rice revealed the higher ratio of popped rice and larger bulk density of popping. The stronger hardness of rice grain showed relatively higher ratio of popping and the more chalky or less translucent rice exhibited the lower ratio of intact popped brown rice. The potassium and magnesium contents of milled rice were negatively associated with gross score of noodle making mixed with wheat flour in half and the better rice for noodle making revealed relatively less amount of solid extraction during boiling. The more volume expansion of batters for making brown rice bread resulted the better loaf formation and more springiness in rice bread. The higher protein rices produced relatively the more moist white rice bread. The springiness of rice bread was also significantly correlated with high amylose content and hard gel consistency. The completely chalky and large gram rices showed better suitability for fermentation and brewing. Our breeding efforts on rice quality improvement for the future should focus on enhancement of palatability of cooked rice and marketing qualify as well as the diversification in morphological and physicochemical characteristics of rice grain for various value-added rice food processings.

• Journal of Biosystems Engineering
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• v.12 no.2
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• pp.44-59
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• 1987

The objectives of this study were to analyze and develop the model systems of rice post-harvest systems from drying to processing, and to develop a bulk system among them which requires minimum system cost and less operating time. The significance of this study was the development of a computer program (PPSARR). The PPSARR makes it possible to evaluate quantitatively the performance and economics of the rice post-harvest systems. The results show that the rice post-harvest bulk system requires less time and cost such as 37-60% and 46-59% of those of the sack system, respectively. Also, the former requires less manpower than the latter. For not more than 1,800 ton of rough rice production, the bulk system which is "drying & storage by IBDS-transport-milling" is recommended, and for more than 1,800 ton, the one which is "drying & storage by IBDS - transport - storing at flat storage improved - transport - processing by RPC" is recommended.

• Journal of the East Asian Society of Dietary Life
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• v.10 no.1
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• pp.55-61
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• 2000

Physicochemical and sensory characteristics of Yukwa(fried rice cookie) made by different processing condition were investigated to estabilish the optimum expansion of Yukwa. The expansion rate and crispness of Yukwa prepared by soaking waxy rice for 24 hours was satisfactory . Addition of 15% soy slurry gave better effect on increasing the expantion rate, crispiness and sensory preference than no addition of soy slurry . Yeast, Soju(distilled liquor) , Mackeali(rice wine, turbid) and Chunju(rice wine, clear) as expansion reagent were added to Yukwa prepration . Yeast and Mackeali among tested expansion reagent showed better expansion rate and lower hardness meausred by texturometer than Chunju. Yukwa added chungju showed more fine structure and lower expantion rate than others. Microwave puffed Yukwa was less expansion rate, but same level of crispiness and hardness compared with oil puffed. And no difference in sensory characteristics such as degree of crispiness and stickiness of microwave puffed and oil puffed.

• Food Science and Industry
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• v.49 no.2
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• pp.71-77
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• 2016

쌀은 우리나라에서 오래 전부터 주식으로 사용되어 온 중요한 식량자원으로, 우리 식생활에서 밥이 차지하는 비중은 상당히 크며 매식사 마다 취반하는 것이 보편적 형태이다. 하지만, 취반 직후의 밥은 시간이 지남에 따라 물성이 변화하므로 이에 따라, 밥을 냉동 보존하여 적절한 방법으로 해동하면 갓 지은 밥의 조직감으로 복원이 가능하다. 또한, 건조 처리하여 열수복원 후 즉석으로 섭취할 수 있어 장기 보존 시의 품질유지를 위한 가공기술 적용이 필요할 것으로 사료된다. 이에 따라, 쌀알을 이용하여 HMR(Home meal replacement) 편의식 개발을 위한 가공적성 연구를 수행중에 있으며, 건조, 냉동, 열처리 방법과 같은 가공변수에 따라 냉동밥, 건조밥, 편의식 죽 등의 적용 특성을 분석함으로써 다양한 원료쌀 을 선택할 수 있는 기틀을 마련하여 국내 쌀 소비확대에 기여할 것으로 생각된다.

• International Journal of Computer Science & Network Security
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• v.24 no.4
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• pp.211-221
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• 2024

Pakistan is a top producer and exporter of high-quality rice, but traditional methods are still being used for detecting rice diseases. This research project developed an automated rice blast disease diagnosis technique based on deep learning, image processing, and transfer learning with pre-trained models such as Inception V3, VGG16, VGG19, and ResNet50. The modified connection skipping ResNet 50 had the highest accuracy of 99.16%, while the other models achieved 98.16%, 98.47%, and 98.56%, respectively. In addition, CNN and an ensemble model K-nearest neighbor were explored for disease prediction, and the study demonstrated superior performance and disease prediction using recommended web-app approaches.

• Asian-Australasian Journal of Animal Sciences
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• v.29 no.2
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• pp.271-279
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• 2016

The aim of this study was to evaluate the potential of natural humectants such as honey and rice syrup to replace sorbitol in the production of restructured duck jerky. Each humectant was mixed at 3%, 6%, and 10% (wt/wt) concentrations with the marinating solution. The values of water activity and the moisture-to-protein ratio of all of the samples were maintained below 0.75. Jerky samples treated with honey retained more moisture than those exposed to other treatments. Among all samples, those treated with 10% sorbitol produced the highest processing yield and the lowest shear force values. The highest $L^*$ value and the lowest $b^*$ value were observed for the sorbitol-treated sample, followed by the rice syrup- and honey-treated samples. Duck jerky samples treated with 10% honey showed the highest scores for the sensory parameters evaluated. The overall acceptability scores of samples treated with rice syrup were comparable with those of samples treated with sorbitol. Microscopic observation of restructured duck jerky samples treated with honey showed stable forms and smaller pores when compared with other treatments.

• Korean journal of applied entomology
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• v.42 no.1
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• pp.57-63
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• 2003

Accurate forecasting of occurrence time and abundance of insect pests is essential for developing technology of integrated pest management system. Digital image processing algorithms were utilized to automatically recognize rice planthoppers which are major insect pests in the rice cultivation field and were subsequently used to estimate densities in the field for efficient forecasting of insect pests. To the images taken in the rice field, image decomposition, top-hat transformation, threshold, and minimum and maximum filter were implemented for patterning individually the brown planthopper specimens attached at the bottom area of rice stems. In average 95.8cio of images were correctly recognized for estimating densities by the developed system, and the recognition rate was higher than that obtained from direct observations by experienced observers. Furthermore, the size of the recognized specimens was measured and was used for estimating the age structure in the observed brown planthopper populations.

• The Korean Journal of Food And Nutrition
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• v.24 no.4
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• pp.746-752
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• 2011

In the manufacture of baby food in the form of semi-solid to give the most suitable rheological properties to select thickener, 4% of rice flour, modified starch 1 and modified starch or 0.3% pectin added to baby food. After 3 minutes at a pressure 550 MPa high pressure processing(HPP), sensory evaluation conducted to measure the viscosity results, the addition of rice flour, baby food bananas and apples all the color, texture, flow properties and high affinity for most commercial baby food as well as the most likely to show the viscosity of semi-solid state in the manufacture of baby food there were rice flower most suitable. The baby food that 4%, 6% and 8% of rice flower added as thickener were high pressure processing at 450 MPa and 550 MPa pressure and 1, 3 and 5 min conditions. In results, the higher added percentage of rice flower, the viscosity and lightness were increased, pH and sugar content were not significantly different from. In addition, ultra-high pressure processing conditions and the processing time for a change in pressure due to the increase is not significantly different. Because of high-pressure processing does not significantly affect the physical properties of the baby food, consideration of the economy and gelatinization degree, high-voltage processing conditions for the manufacture of baby food 550 MPa, 3 min was considered the most suitable processing conditions.

• Applied Biological Chemistry
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• v.41 no.2
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• pp.160-165
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• 1998

Current discriminating technique of rice variety is known to be not objective till this time because of depending on naked eye of well trained inspector. DNA finger print method based on genetic character of rice has been indicated inappropriate for on-site application, because the method need much labor and skilled expert. The purpose of this study was to develops the identification technique of polished rice varieties using CCD camera images. To minimize the noise of the captured image, thresholding and median filtering were carried out, and edge was extracted from the image data. Image data after pretreatment of normalize and FFT(fast fourier transform) were used for library model and feedforward backpropagation neural network model. Image processing technique using CCD camera could discriminate the variety of rice with high accuracy in case of quite different rice of shape, but the accuracy was reached at 85% in the similar shape of rice.