• Journal of Biosystems Engineering
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• 제31권1호
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• pp.59-64
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• 2006

Application of herbicide for rice cropping is inevitable but notorious for its side effect of environmental pollution. Precision fanning will be one of important tools for the least input and sustainable fanning and could be achieved by implementation of the variable rating technology. If a device to detect weeds in rice field is available, herbicide could be applied only to the places where it is needed by the manner of the variable rating technology. The study was carried out to develop an algorithm of image processing to detect weeds in rice field using a machine vision system of multi-spectral digital images. A series of multi-spectral rice field picture of 560, 680 and 800 nm of center wavelengths were acquired from the 27th day to the 39th day after transplanting in the ineffective tillering stage of a rice growing period. A discrimination model to distinguish pixels of weeds from those of rice plant and weed image was developed. The model was proved as having accuracies of 83.6% and 58.9% for identifying the rice plant and the weed, respectively. The model was used in the algorithm to differentiate weed images from mingled images of rice plant and weed in a frame of rice field picture. The developed algorithm was tested with the acquired rice field pictures and resulted that 82.7%, 11.9% and 5.4% of weeds in the pictures were noted as the correctly detected, the undetected and the misclassified as rice, respectively, and 81.9% and 18.0% of rice plants in the pictures were marked as the correctly detected and the misclassified as weed, respectively.

• Preventive Nutrition and Food Science
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• 제9권4호
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• pp.330-335
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• 2004

Changes in functional constituents of rice germ prepared using three different heat pretreatments: roasting, steaming and microwave heating, were determined and compared with those of non-treated rice germ. The yield of rice germ oil increased generally and then decreased with increasing time for all three heat pretreatments, although the yields of rice germ oil varied among the three heat pretreatments. There were no major differences in fatty acid compositions among the rice germ oils subjected to the three different heat pretreatments. Levels of $\alpha$-tocopherol in rice germ oil increased up to about 1.5 times at 3 min of roasting and microwave heating, compared to control, and then decreased with increasing treatment time, but $\alpha$­tocopherol concentrations in rice germ oil gradually decreased with increasing steaming time. The contents of three phytosterols ($\beta$-sitosterol, stigmasterol and ergosterol) decreased progressively with increases in roasting and steaming time, while concentrations of the three phytosterols increased up to - 15$\%$ with 3 min of microwave process as compared to control, and then decreased thereafter. Levels of $\gamma$-oryzanol in rice germ oil decreased gradually with increasing time during all three different heat pretreatments. However, levels of $\gamma$ -aminobutyric acid (GABA) in rice germ decreased gradually with increasing roasting time, while those of GABA increased greatly up to about 2 times after 10 min of steaming process, and then decreased slowly thereafter. During microwave heating, the contents of GABA increased at 3 min of treatment time and then decreased. These results suggest that microwave heating may be the most suitable processing method to preserve functional constituents in rice germ.

• 한국식품과학회지
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• 제21권6호
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• pp.766-771
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• 1989

가공식품의 원료로써 잘의 가공 적성을 파악하기 위하여 아밀로오스 함량에 따라 가공용으로 육종된 8가지 품종에 대한 전분의 이화학적 특성을 조사하였다. 분리전분의 아밀로오스 함량은 $16.7{\sim}29.7%$이었으며 IR 30, Godael, Aguja 및 Lengkwang의 고 아밀로오스 품종에, Seomjinbyeo, BG-3, B개 및 Samgangbyeo는 저 아밀로오스 품종으로 분류할 수 있었다. 전분의 물 결합력과 blue value는 각각 $87.0{\sim}103.0$ 및 $0.178{\sim}0.305$이었으며 아밀로오스 함량이 증가할수록 아밀로그램의 호화온도와 break down ratio는 증가 한 반면 최고점도는 무관하였다. 0.1% 전분 현탁액의 광투과도는 저 아밀로오스 품종의 경우 $50^{\circ}C$부터 증가하기 시작하였으나 고 아밀로오스 품종은 $65^{\circ}C$이후부터 급격히 증가하였고 $75^{\circ}C$ 이상에서는 차이가 없었다. 또한 팽윤력과 용해도는 저 아밀로오스 품종에서 높게 나타났다. 한편 각종 쌀 전분겔의 노화속도상수는 Aguja 품종이 0.219로 가장 높았고 Seomjinbyeo가 0.057로 가장 낮았으며 아밀로오스 함량이 높을수록 노화속도가 빨랐다.

• 한국지역사회생활과학회지
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• 제12권1호
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• pp.69-85
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• 2001

The purpose of this study was to replace the highly imported wheat consumption with rice in order to improve the rate of food self-sufficiency. Also, the study focused on the possibility of compounded bread making with rice flour, its taste for the Korean who have westernized eating styles, and the development of rice flour compounded bread as an alternative for wheat allergic people. Therefore, the researcher produced the soaked-rice flour, toasted-rice flour, and Extrusion-Expansion of Rice (E-ER) flour by different processing methods to bake rice wheat bread with the 10～50% mixing proportion. The volume and structure of bread were observed with Scanning Electron Microscope (SEM), and the sensory quality and the baking property were analyzed with a seven-point Likert type scale of Quantitative Descriptive Analysis (QDA). The sensory quality consisted of seven qualities such as color, size and distribution of air cell, flavor, softness, chewing, and overall quality that were evaluated as higher rating showed the better quality. The results of this study are: 1. The volume of the three types of rice wheat bread was almost same or bigger than wheat bread with the 20% of mixed proportion. 2. The size and distribution of air cell of E-ER wheat bread observed by SEM were more evenly distributed that toasted-rice wheat bread. The E-ER wheat bread had soft structure and was relatively similar to wheat flour bread. However, the structure of soaked-rice wheat bread was significantly different to other types of rice wheat bread. The structure of 10% mixed all three types of rice wheat bread was similar and evenly distributed to wheat bread but was bigger and coarser as higher mixing proportion of rice flour. 3. The dark brown color of rice wheat bread showed low sensory quality. 4. Both soaking-rice flour and E-ER flour were able to be mixed with wheat flour up to the 50%, and the seven sensory quality of these wheat bread were better than those of wheat bread. Among the three types of rice flour, toasted-rice wheat bread showed low bread property and sensory quality compared to soaked-rice or E-ER wheat bread. Consequently, this study showed that rice wheat bread that contains 20～30% of rice flour was better than wheat bread in the appropriate volume, seven sensory qualities and bread property.

• 식품기술
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• 제22권2호
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• pp.265-272
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• 2009

• 식품저장과 가공산업
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• 제1권1호
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• pp.52-63
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• 2002

• 식품산업과 영양
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• 제13권2호
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• pp.9-14
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• 2008

• 한국농업기계학회:학술대회논문집
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• 한국농업기계학회 2000년도 동계 학술대회 논문집
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• pp.357-362
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• 2000

• 식품기술
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• 제22권3호
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• pp.631-639
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• 2009

• 식품기술
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• 제26권1호
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• pp.35-40
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• 2013