• 한국식품영양학회지
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• 제31권4호
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• pp.511-519
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• 2018

The baking properties of rice bread with different percentages of butter and oil in wet and dry rice flour were investigated. The moisture, damaged starch, mean diameter, pasting properties by amylogram and RVA (Rapid Visco Analyzer), as well as thermal properties by DSC (Differential Scanning Calorimetry) of wet and dry rice flour were analyzed. The specific gravity and color (L, a, b) of the dough, as well as the appearance, color (L, a, b) and texture of the rice bread with different percentages of butter and oil in wet and dry rice flour were also analyzed. As a result, the wet rice flour were composed of a noted higher content in moisture, compared to the dry rice flour (p<0.001). The wet rice flour had lower values of damaged starch, higher values of mean diameter and a higher peak viscosity than was noted in the dry rice flour (p<0.001). The wet rice flour showed a higher degree of hydration and gelatinization than was seen in the dry rice flour (p<0.001). The prevailing principle to utilize the replacement of wet rice flour with oil had a significant effect on the volume, specific volume and hardness of the rice bread (p<0.001). The hardness of the rice bread also showed a decreasing trend as the amount of the added oil was increased into the mixture. These results suggest that the replacement of wet rice flour with 5.8% oil is effective for the production of rice bread.

• Food Science and Biotechnology
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• 제17권1호
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• pp.180-183
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• 2008

Digestion properties of 3 types of cereals, white rice, brown rice, and barley, were measured after cooking or grinding. Regardless of the processing methods, white rice showed the highest rate and the greatest extent of digestion, whereas barley showed the lowest values. During the early digestion period, cooked white rice kernels had a larger k (kinetic constant) value than uncooked white rice flour, indicating that cooking induced faster digestion than grinding. In the case of brown rice and barley, the cell wall in cooked kernels remained intact and resulted in a lower k values than those of uncooked flour. However, after 3 hr of digestion, the total digestion extent was greater for the cooked brown rice and barley than that for uncooked flours. The high content of slowly digestible starch (SDS) in cooked brown rice and barley might be due to the starch fraction which was protected by the cell wall. The resistant starch (RS) content, however, was greater for the uncooked flours than that for cooked kernels. The cooked kernels of 3 cereal samples tested showed higher glycemic index (GI) values than the uncooked flours.

• 한국농업기계학회:학술대회논문집
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• 한국농업기계학회 2017년도 춘계공동학술대회
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• pp.42-42
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• 2017

Prediction of rice yield during a growing season would be very helpful to magnify rice yield as it also allows better farm practices to maximize yield with greater profit and lesser costs. UAV imagery based automatic detection of rice can be a relevant solution for early prediction of yield. So, we propose an image processing technique to predict rice yield using low altitude UAV images. We proposed $L^*a^*b^*$ color space based image segmentation algorithm. All images were captured using UAV mounted RGB camera. The proposed algorithm was developed to find out rice grain area from the image background. We took RGB image and applied filter to remove noise and converted RGB image to $L^*a^*b^*$ color space. All color information contain in both $a^*$ and $b^*$ layers and by using k-mean clustering classification of these colors were executed. Variation between two colors can be measured and labelling of pixels was completed by cluster index. Image was finally segmented using color. The proposed method showed that rice grain could be segmented and we can recognize rice grains from the UAV images. We can analyze grain areas and by estimating area and volume we could predict rice yield.

• Journal of Biosystems Engineering
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• 제27권4호
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• pp.335-340
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• 2002

Recently, in Korea, round bale wrapping silage made by fresh rice straw are partially utilized. The colors of stretch film using far wrapping the fresh rice straw round bale are white, green and black. The light transmittance of green and white color stretch film was not founded the difference. However, the light transmittance of black color stretch film was largely difference of two stretch films. This study was carried out to measure qualities of fresh rice straw wrapping silage by softening processing of fresh rice straw and colors effects of wrapping stretch film. The analyzed factors were the light transmittance of stretch film, variation of the temperature in fresh rice straw round bale and qualities of the silage in crude protein, ADF, NDF, organic acid, etc. It was difficult to find in this study the colors effects of stretch film on silage qualities by the silage wrapping. But, when make fresh rice straw wrapping silage, wrapping silage fermentation effect goes well more if handle softening the fresh rice straw.

• Mycobiology
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• 제35권1호
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• pp.36-38
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• 2007

Stored rice was collected from rice processing complexes of National Agricultural Cooperative Federation of 11 regions in Korea to evaluate the occurrence of fungi and bacteria and to identify the predominant fungi and bacteria to the genus levels. Most rice samples generally produced the higher levels of fungi and bacteria than white rice. The occurrence of fungi and bacteria varied in various locations of Korea. Among fungi observed, Aspergillus spp. and Penicillium spp. were dominant in the samples and Aspergillus spp. were observed more frequently than Penicillium spp. Predominant bacteria from rice and white rice samples tentatively belonged to the Genus Bacillus, Pectobacterium, Pantoea, and Microbacterium according to BIOLOG and FAME analyses. The results of this study showed that rice in Korea was contaminated in a relatively high level by two dominant storage fungi such as Aspergillus spp. and Penicillium spp. In addition, occurrence of mycotoxins in rice by the fungi could be possible and thus it is necessary to control the storage fungi.

• 식품기술
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• 제25권1호
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• pp.44-51
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• 2012

• 한국정보처리학회:학술대회논문집
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• 한국정보처리학회 2003년도 추계학술발표논문집 (하)
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• pp.1375-1378
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• 2003

본 논문은 Rice 60K DNA Chip의 실험데이터를 기반으로 한 데이터베이스의 구축과 XML기반 검색시스템을 설계 및 구현에 대해 설명한다. 본 시스템은 실험 데이터를 저장하기 위하여 RDBMS 를 사용하고 Chip 데이터를 검색하기 위해 XML 기반의 검색시스템을 사용한다. 이를 위해 일반 속성으로 저장될 수 있는 데이터들은 데이터베이스의 테이블의 속성 값으로 저장하고, XML 기반 검색시스템을 통해 검색할 수 있도록 한다. 그리고 BLAST내용을 기반으로 하는 데이터는 테이블을 별도로 만들어서 검색이 가능하도록 한다.

• 한국식품저장유통학회지
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• 제8권2호
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• pp.140-145
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• 2001

Although the drying times of paddies were significantly shortened by the application of higher drying temperatures, the 12, 10 and 8 hours were needed for the reduction of moisture contents from 23.55 to 15% at the temperatures of 45, 50 and 55$\^{C}$, respectively. Milling yields(MY) and rice rates(HRR) were decreased by increasing of the drying temperature. The MY ratios were 75.50, 75.42 and 75.31% and HRR were 93.28, 92.14 and 91.12% in drying temperature of 40, 50 and 55$\^{C}$, respectively. In the milling processes of tough rice with the used of a milling machine equipped with both of abrasive and friction types in a body, the reduction rates of bran and the occurrence of broken rice increased with the pressures at outlet or the recycled passing tines. In the process for humidified friction whitening of rice, it was found that the optimum addition rate of water for the best quality was the 11.2 liters per tone of white rice.

• 한국유기농업학회지
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• 제26권2호
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• pp.281-296
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• 2018

본 연구에서는 재고미의 사료가치 평가를 위해 무처리(Control)를 비롯한 Extruding, Roasting, Steam 처리구들의 영양소 성분분석, in vitro 소화율, in situ 소화율을 분석하였다. In vitro 실험에서 Extruding은 건물 소화율과 gas 발생량이 타 처리구에 비해 상대적으로 높았고, 가장 낮은 pH를 보였으며, 특히 배양 시간 초기에 소화가 신속히 발생하였다. $NH_3-N$ 함량은 배양 6 h 이후에서 Control이 Extruding, Roasting, Steam에 비해 유의적으로 높은 값을 보였고, 이는 가열처리된 단백질의 반추위 미생물의 이용성 저하에 따른 결과로 보이나, 더 정확한 결과를 위해 건물 소화율 분석뿐 아니라 CP 소화율 분석이 필요할 것으로 사료된다. VFA 발생량에서는 Extruding이 다른 처리구들에 비해 배양 6, 12 h에서 유의적으로 높았는데 이는 Extruding 처리구의 분해가 배양 초기에 주로 이어져 발생한 결과로 추정된다. 전분을 발효시키는 박테리아에 의해 높은 비율로 생산되는 propionate 증가 폭에서도 같은 경향을 보였다. In situ 소화율은 in vitro의 소화율과는 다소 차이가 있는 것으로 여겨지나, 이는 실험 방법에 대한 오차로 여겨질 수 있으며, ED(유효분해율)를 통해 in vitro 시험과 소화율의 경향성이 유사한 것을 알 수 있었다. 따라서 본 연구결과를 근거로 상대적으로 적합한 사료가공 처리방법은 무처리, Roasting 및 Steaming인 것으로 보여진다. 또한 무처리(control)의 경우 가공처리에 따른 추가비용 발생이 없으므로 경제적으로 유리할 것으로 판단된다. 재고미가 TMR의 원료로 이용될 수 있다면 국내에서 자급 가능한 사료원료로써 우수한 경제성을 지닐 수 있을 것이다.

• 한국식품과학회지
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• 제10권3호
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• pp.299-305
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• 1978

$1976{\sim}1977$년의 2년간 서부경남 일원에서 생산된 미곡을 도정도, 지역및 품종별로 중금속 함량을 분석한 결과는 다음과 같았다. 1. 중금속의 함량은 조곡, 현미, 7분도미, 9분도미 순으로 도정도가 커짐에 따라 그 양이 적었으며 각지역과 벼의 품종에는 큰 차이가 없었다. 2. 미곡중의 중금속 함량은 구리 $0.80{\sim}2.89{\;}ppm,$ 아연 $3.23{\sim}17.60ppm$, 망간 $6.72{\sim}70.25ppm$, 그리고 납은 0.64ppm 이하였다. 3. 조곡에서 니켈과 크롬의 함량은 각각 $2.04{\sim}60.64ppm,\;5.09{\sim}39.95\;ppm$범위이었으며 7분도미와 9분도미에서는 아주 미량이 검출되었다. 4. 수은과 카드뮴은 몇 종의 조곡에서 미량이 검출되었을 뿐 7분도미와 9분도미에서는 추적되지 않았다.