• Computers and Concrete
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• 제10권6호
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• pp.631-647
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• 2012

This paper focuses on the application of Fuller's ideal gradation curve to theoretically design blended ratio of all solid materials of high performance concrete (HPC), with the aid of error function, and then to study the effect of rice husk ash (RHA) on the performance of HPC. The residual RHA, generated when burning rice husk pellets at temperatures varying from 600 to $800^{\circ}C$, was collected at steam boilers in Vietnam. The properties of fresh and hardened concrete are reviewed. It is possible to obtain the RHA concrete with comparable or better properties than those of the specimen without RHA with lower cement consumption. High flowing concrete designed by the proposed method was obtained without bleeding or segregation. The application of the proposed method for HPC can save over 50% of the consumption of cement and limit the use of water. Its strength efficiency of cement in HPC is 1.4-1.9 times higher than that of the traditional method. Local standards of durability were satisfied at the age of 91 days both by concrete resistivity and ultrasonic pulse velocity.

• Culinary science and hospitality research
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• 제23권1호
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• pp.19-27
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• 2017

The present study was aimed at evaluating whether white rice consumption has any association with selected measures of dietary intake and nutrients, including various variables of energy intake, major vitamin, mineral intakes, and the risk of health characteristics for over 60 years older. A total of 1,433 subjects (658 male and 775 females) 60 years or older from the fifth Korea National Health and Nutritional Examination Survey(KNHANES) 2010 participated and the Food Commodity Intake Database were used in this study. Levels of percent energy intake from rice were classified into 4 groups (R1, R2, R3, R4 groups: 25% of each) between male and female elderly using data from KNHANES. One of the interesting findings was that the higher rice consumers had a significantly sufficient intakes of a range of nutrients such as total energy intake, protein, carbohydrate, calcium, mineral, sodium, potassium, and niacin in female elderly, but not much in male. Other finding was that as the higher intake of rice group, prevalence of hypertension (53.5%, 63.4%, 50.3%, 46.3%, p=0.035), dyslipidemia (16.6%, 18.0%, 14.5%, 11.1%, p=0.008), sarcopenia (46.1%, 46.1%, 40.2%, 28.8%, p=0.012), sarcopenic obesity (25.4%, 31.5%, 23.7%, 15.5%, p=0.008) were significantly less than other groups in female, but not much in male. In conclusion, we obtained valuable basic information on recommended rice-centered diet could give us good nutritional status and eventually bring the prevention of some chronic diseases in elderly, especially in female.

• Korean journal of food and cookery science
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• 제7권2호
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• pp.41-49
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• 1991

Yackwa is a Korean traditional fried cake made by went flour, sesame oil and honey. This study was investigated to the Rice-Yackwa for the purpose of the improvement of Yackwa's quality and rice consumption by sensory evaluation and instrumental measurement. It was resulted that taste and flavor of Rice-Yackwas were better than those of Wheat-Yackwa by sensory evaluation. We tested whether the mesh of the rice (80,100,120) and swelling agents (baking power, soju : Korean alcholic beverage) affected the Rice-Yackwa's swelling or not. In result, not by soju but by baking powder Rice-Yackwas were swelled. But Rice-Yackwa was so hard, that the Yackwas were made by the two different compositions of mixed flour (rice : wheat ; 75:25, 50:50) exibited softer than those made by rice. The hardness of 25 g% mixed flour Yackwa was improved. And we examined the softening effect on rice and mixed flour Yackwa by the increasing storage periods (1, 2, 3, 5 days). Rice-Yackwa's hardness was changed more greatly than Wheat-Yackwa's by storage periods. In addition to we inspected the effluence of sesame oil in the pross of frying. Sesame oil (40%) was drown out the Rice-Yackwa.

• Journal of Nutrition and Health
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• 제38권3호
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• pp.232-241
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• 2005

Today, the role of kindergarten is more important as nutrition provider through snack and meal services. Desirable kinds and amounts of food items at school lunch menu were important factors of nutrients intakes in children. This study was performed to assess the kindergarten's meal service program (snack and lunch) and the consumption amount of lunch according to each dishes. Twenty four institutions that cared over one hundred children were observed at Seoul and Kyunggido area. Well-trained observers checked meal and snack serving activity and foodservice facilities by formal checklist. And using the weighing method assessed the consumption levels of food items at lunch. During 3 days, 30 children in each kindergarten were selected randomly according to age, observers measured serving and residual weight of each food. The data was compiles by performing ANOVA-test using SPSS WIN 10.0. The result were as follows: 1) Foodservice facilities in kindergarten was limited to provide qualified foodservice. $91.7\%$ of institution had kitchen, $41.7\%$ had dinning. The kitchen equipment possession rate was $12.5\%$ (oven), $30.8\%$ (heating cabinet), $58.3\%$ (refrigerator). The rate of using document about foodservice was used $83.3\%$ (menu list), $41.7\%$ (daily foodservice record), $25\%$ (standard recipe). $41.7\%$ of institution employed licensed dietitian. Only $41.7\%$ of subjects preserved meal after daily meal service. 2) Meal serving size was decided by teacher, $54.5\%$ at snack and $43\%$ at lunch and pre-divided individual portion type was $36.4\%$ at snack and $28.6\%$ at lunch. The rate of cleaning activity before meal was $72.2\%$ at snack, $90.5\%$ at lunch. And nutrition or sanitation education activity was more performed at lunch time, for examples brushing teeth activity was $12.5\%$ at snack $85.7\%$ at lunch. 3) The consumption amounts of plain cooked rice was $112.7{\pm}26.1{\cal}g$, cooked rice and cereal was $93.06{\pm}27.97{\cal}g$, curry rice was $208.35{\pm}64.84{\cal}g$ and the consumption amounts of these main dishes was significantly different by age (p < 0.001). The consumption amounts of soup was very different according to children's preference. The consumption amounts of seaweed soup was $120.18{\pm}82.13{\cal}g$, wild sesame and bean-paste soup was $40.64{\pm}23.16{\cal}g$. The consumption range of kimchis was from $6{\cal}g\;to\;13{\cal}g$, jorim (braised food) was from $3{\cal}g\;to\;25{\cal}g$, fried food (include stir fried, deep fat fried, pan fried) was from $14.5{\cal}g\;to\;22{\cal}g$, vegetable dish was from $3{\cal}g\;to\;16{\cal}g$. These consumption amount of each dishes was not reached recommended portion size of nutritionally planning menu by nutritionist.

• Journal of Nutrition and Health
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• 제37권2호
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• pp.123-131
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• 2004

This study was carried out to identify dietary risk factors for childhood obesity. The study subjects were male children, aged 2-6years, who were enrolled in nursery schools and kindergartens. We obtained anthropometric measurements from 949 boys and dietary questionnaires from 253 boys. The subjects were classified into two groups using the BMI criteria, normal (n=200) group with the BMI below 85th percentile and the obese group with the BMI at 85th percentile and above (n=53). The logistic regression analysis showed that the odds ratios (OR) for obesity were, birth weight greater than 4.0㎏ (3.27) , increased meal speed (4.98) , the frequency of overeating more than twice a week (2.63), the consumption of cooked rice more than one bowl per meal (2.77), the consumption of milk and dairy products less than 5 times a week (2.81), and increased maternal meal speed (1.98). Stepwise multiple logistic regression analyses showed that the variables which contribute to obesity significantly were birth weight greater than 4.0 ㎏ (OR 5.19), the frequency of overeating more than twice a week (OR 2.51) , the consumption of cooked rice more than one bowl per meal (OR 2.74), and the consumption of milk and dairy products less than 5 times a week (OR 4.43) (p＜0.0001) . The results of this study indicate that dietary habits of both children and of their mothers as well as child's birth weight are important variables that contribute to childhood obesity. (Korean J Nutrition 37(2): 123-131, 2004)

• Korean Journal of Soil Science and Fertilizer
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• 제47권5호
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• pp.374-380
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• 2014

To estimate greenhouse gas (GHG) emission, the inventory of rice cultivation at the farming without agricultural chemicals was established from farmers in Gunsan, Jeonbuk province in 2011~2012. The objectives of this study were to calculate carbon footprint and analyse the major factor of GHGs. To do this, we carried out a sensitivity analysis using the analyzed main factors of GHGs and estimated the mitigation potential of GHGs. Also we suggested agricultural methods to reduce GHGs that can be appled by farmers at this region. At the farming system without agricultural chemicals, carbon footprint of rice production unit of 1 kg was 2.15 kg $CO_2.-eq.kg^{-1}$. Although the amount of carbon dioxide ($CO_2$) emission was the largest among GHGs, methane ($CH_4$) emission had the highest contribution to carbon footprint on rice production system when it was converted to carbon dioxide equivalent ($CO_2-eq.$) multiplied by the global warming potential (GWP). Main source of $CO_2$ emission in the rice farming system without agricultural chemicals was combustion of fossil fuels used by agricultural machinery. Most of the $CH_4$ was emitted during rice cultivation practice and its major emission factor was flooded paddy field in anaerobic condition. Also, most of the $N_2O$ was emitted from rice cultivation process. Major sources of the $N_2O$ emission was application of fertilizer such as compound fertilizer. As a result of sensitivity analysis in energy consumption, diesel had the highest sensitivity among the energy inputs. With the reduction of diesel consumption by 10%, it was estimated that $CO_2$ potential reduction was about 2.0%. With reducing application rate of compound fertilizer by 10%, the potential reduction was calculated that $CO_2$ and $N_2O$ could be reduced by 0.5% and 0.9%, respectively. At the condition of 10% reduction of silicate and compost, $CO_2$ and $CH_4$ could be reduced by 1.5% and 1.6%, respectively. With 8 days more drainage than the ordinary practice, $CH_4$ emission could be reduced by about 4.5%. Drainage and diesel consumption were the main sources having the largest effect on the GHG reduction at the farming system without agricultural chemicals. Based on the above results, we suggest that no-tillage and midsummer drainage could be a method to decrease GHG emissions from rice production system.

• Korean Journal of Human Ecology
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• 제22권1호
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• pp.189-200
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• 2013

To encourage rice consumption, this study investigated the quality characteristics of fish cakes containing four different amounts (0%: control, 50%, 75%, 100%) of rice flour. The moisture and pH of fish cake dough and fat contents, color values, folding score, texture profiles and consumer acceptability of fried fish cakes containing rice flour were measured. There were no significant difference on moisture and pH of fish cake dough containing rice flour. There was significant decrease in terms of fat contents, folding score of the fish cakes with increasing rice flour(p<.05). While a and b values were increased, L value decreased significantly, as the ratio of rice flour increased(p<.05). Hardness, cohesiveness, gumminess and chewiness of fish cakes with rice flour decreased significantly (p<.05), but no significant difference in springiness. There were no significant differences in overall acceptance, appearance, flavor, color and taste between the control group and treatment groups(p<.05). Texture was decreased significantly as the rice flour increased(p<.05). This study suggests that adding fifty percent rice flour to fish cakes could be a good way to increasing rice flour without decreasing texture acceptability.

• Transactions of the Korean Society of Automotive Engineers
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• 제12권4호
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• pp.12-23
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• 2004

The effects of improved rice bran oil on the characteristics of exhaust emissions have been experimentally examined by a single cylinder, four cycle, direct injection, water-cooled agricul-tural diesel engine operating at several loads and speeds. The experiments are conducted with light oil, rice bran oil, and improved rice bran oil as a fuel. The fuel injection timing is fixed to 22$^{\circ}$ BTDC regardless of fuel types, engine loads and speeds. To reduce the viscosity of rice bran oil, it is used with the methods of heating, methyl ester and ultrasonic system in a highly viscous rice bran oil. In this study, it is found that the brake specific fuel consumption rate of light oil is the lowest and that of improved rice bran oils is lower than that of pure rice bran oil, and NO$_{x}$ emissions of light oil are the lowest and those of pure rice bran oil are the high- est, while soot emissions of light oil are the highest and those of pure and improved rice bran oils are lower than that of light oil. However these results are not amply satisfied with the emissions regulation limit using the pure and improved rice bran oil as fuels in diesel engines.s.

• Korean journal of food and cookery science
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• 제25권4호
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• pp.427-434
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• 2009

To increase rice consumption and substitute rice flour for wheat flour to make gluten-free bakery products, the physicochemical and pasting properties of rice flours prepared from raw and soaked rices passed through different size screens were investigated. The quality properties of manju dough and preparation of rice manju were also measured. Dry milled flour with soaked rice (DMFSR) were decreased in ash and crude lipid contents compared to dry milled flour with raw rice (DMFRR). Water binding capacity, damaged starch content, and L value of rice flour increased with decreasing particle size, but the b value decreased. Peak, cold, and breakdown viscosities of DMFSR were higher than those of DMFRR by RVA. Hardness of manju dough with DMFSR was lower than that with DMFRR, but that of manju shell exhibited a reverse trend. Sensory difference testing revealed the smoothness of surface, hardness, roughness, and overall quality were significantly different (p<0.05). The smoothness of the surface of manju with DMFRR-200 and all DMFSR were better than that of manju prepared with wheat flour. Hardness showed lower values in DMFRR-200, and all DMFSR as well as wheat flour and roughness decreased with decreasing particle size. Rice manju with wheat flour, DMFRR-200, DMFSR-120, and DMFSR-170 ranked above 5 points and were not significantly different (p<0.05).

• Journal of the Korean Data and Information Science Society
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• 제26권4호
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• pp.875-883
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• 2015

The purpose of this study was to examine the differences by gender in influence recognition, usage, convenience and preference on purchase intention for traditional Korean rice cake. For this study, the effect of the gender-based consumption patterns-degree of recognition, usage, convenience, and preference towards the traditional Korean rice cake-on purchasing intention was investigated among the university students in Busan area. Of the entire students, 47.5% were male and 52.5% female; 51.0% had less than \5,000,000 and 49.0% had \5,000,000 or more in household income level per month; and 46.0% live with parent(s) whereas 54.0% by themselves. The findings showed that consumption patterns lie between 4.0 and 6.0 in Likert-type 7-point scale. It showed differences by gender in all of the degree of recognition, usage, convenience, and preference.