• Title/Summary/Keyword: rice drying

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Seasonal Paddy Management Options for the Safe Use of Golden Apple Snails (Pomacea canaliculata) in Eco-friendly Rice Cultivation (친환경 벼 재배지에서 왕우렁이(Pomacea canaliculata) 안전사용을 위한 시기별 논 관리요령)

  • Lee, Jin-Hee;Choi, Duck-Soo;Kim, Hyo-Jeong․;Cho, A-Hae;Kim, Ji-In;Hong, Sung-Jun
    • Korean Journal of Organic Agriculture
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    • v.31 no.4
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    • pp.413-426
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    • 2023
  • These experiments were conducted for 3 years from 2021 to 2023 to develop a method that can be safely used to prevent the leakage of Golden apple snails (Pomacea canaliculata) from eco-friendly rice plantations. In the southern part of Jeollanam-do, after planting rice, the young golden apple snails placed in the rice field become adults around mid-July and begin spawning. These individuals can overwinter in drains that do not dry out, but individuals hatched after mid-July will not mature enough to overwinter. The size of golden apple snails overwintered in the drainage canal was more than 2.5cm in shell height. Installing a net at the inlet could block 95% of the inflow of snails, and 99% of outflow was blocked by installing an improved water trap and net at the drain. During the mid-drying period and pre-harvest drying period, a water path was created with a power paddy pottery machine. 59.5% of snails were attracted to the waterway, and it took 130 minutes to build the waterway and collect the snails. Based on these results, seasonal paddy management tips for the safe use of giant snails in rice fields were suggested.

Effect of Paddy Drying by Solar Energy Concentration Blast-Grain Circulation Dryer (태양열집열송풍(太陽熱集熱送風), 곡물순환식(穀物循環式) 건조기(乾燥機)의 벼 건조효과(乾燥效果))

  • Lee, B.Y.;Kim, Y.B.;Son, J.R.;Yoon, I.H.;Han, P.J.
    • Applied Biological Chemistry
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    • v.32 no.2
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    • pp.104-108
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    • 1989
  • A 2.5 ton scale of solar energy concentration blast-grain circulation dryer (SECD) was developed in order to shorten the drying time without damaged paddy. Comparative experiments were carried out on performance, drying efficiency, consistency in moisture content, milling recovery, grade of milled rice, and energy requirement and cost against all that of in-bin drying and storage (IBDS) method. The experiments were performed using mixture of several rice varieties of Tongil type(Japonica-Indica breeding type) under the autumn weather in Korea. The circulating air temperature inside SECD was $4{\sim}5^{\circ}C$ higher than that of IBDS. The moisture content of the paddy during the drying period in SECD was uniform while substantially varied in upper, middle or bottom layer in IBDS. By SECD, 24% initial moisture content of paddy was reduced to 15% after only 3 days of drying as compared to 14 days at IBDS. The percentage of cracked kernels in upper, middle and bottom layers in IBDS was 6, 6 and 12%, respectively, whereas 7% in all layers in SECD. Both types of dryers did not significantly affect the milling recovery of dried paddy and grade of milled rice. Energy requirement of SECD(28.8Kw/2.5ton) for paddy drying was much less than that of IBDS(108Kw/2.5ton).

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Preparation and Physicochemical Characteristics of Octenyl Succinated Rice Starches Based on Amylose Content (아밀로오스 함량에 따른 옥테닐호박산 쌀전분의 제조 및 이화학적 특성)

  • Jung, Myung-Hoon;Youn, Kwang-Sup
    • Korean Journal of Food Science and Technology
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    • v.44 no.5
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    • pp.577-582
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    • 2012
  • The purpose of this study was to investigate the preparation and physicochemical characteristics of n-octenylsuccinylated (OSAn) rice starches with different rice amylose contents. Amylose contents of Jinsumi flour and Milyang 261 flour were 15.42 and 20.31%, respectively. After processing by alkali treatment, amylose contents of Jinsumi rice starch and Milyang 261 rice starch were 34.21% and 39.32%, respectively. After OSAn treatment, the degree of substitution and reaction efficiency of Jinsumi starch were higher than those of Milyang 261. The stability of the modified Jinsumi emulsion was higher than that of the Milyang 261 emulsion. Viscosity of the Jinsumi emulsion was higher than that of the Milyang 261 emulsion. When the emulsions were spray dried, modified Jinsumi rice starch showed excellent coating efficiency compared to that of modified Milyang 261 rice starch. Therefore, Jinsumi was more suitable than Milyang 261 to apply for encapsulation as wall materials.

Characteristics Changes of Floury-type Rice depending on Water Immersion and Heat Treatment Time

  • Seon-Min Oh;Hyun-Jin Park;Yu-Chan Choi;You-Geun Oh;Jeong-Heui Lee;Jeom-Sig Lee;Hye Sun Choi;Jieun Kwak
    • Proceedings of the Korean Society of Crop Science Conference
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    • 2022.10a
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    • pp.314-314
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    • 2022
  • In the production of rice flour, wet milling is a method of milling rice after soaking it in water, and it takes a lot of time and cost from milling to drying. To overcome this problem, the floury type rice was developed for dry milling and it is known to have round starch granules, low content of damaged starch after milling, and a starch structure similar to wheat. Because of its unique properties different from normal rice, it is necessary to research on processing and characteristics of floury-type rice to expand its utility in the food industry. Therefore, this study aimed to prepare the pregelatinized floury type rice (Baromi2) by autoclave and investigate their physicochemical properties. As the heat treatment time increased, the brightness decreased from 83.8 to 76.8, however, both redness and yellowness increased from 0.57 to 4.5 and from 14.58 to 21.13, respectively. Despite of same treatment time, soaking in water (10 min) before autoclaving increased the solubility and swelling power of Baromi2 over 2 times. The peak viscosity of native Baromi2 was over 2000 RVU, on the other hand, there was a significantly decrease to less than 1000 RVU of pregelatinized Baromi2. Heat treatment without immersion caused partial gelatinization of starch, resulting that some starch granules maintaining their integrity. Whereas there were no starch granules in heat treatment with soaking in water due to complete gelatinization. This study would be helpful to the suggestion of using heat-treated floury-type rice as an intermediate material in the food industry in the future.

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Physicochemical and Sensory Properties of Restructured Jerky with Four Additives

  • Ku, Su Kyung;Park, Jong Dae;Lee, Nam Hyuck;Kim, Hee Ju;Kim, Young Boong
    • Food Science of Animal Resources
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    • v.33 no.5
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    • pp.572-580
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    • 2013
  • This study was carried out to evaluate the effect on properties of restructured jerky by the addition volume of additives. The treatments were divided into glutinous rice flour, potato starch, soybean and acorn powder. Moisture content, water activity ($a_w$), thiobarbituric acid reactive substances (TBARS), color, yield and sensory evaluation were performed. The moisture contents of four types of restructured jerkies were in the range of 8.92-12.47%, and were lower than that of the control (17.92%). Water activity tended to decreased with increasing addition of all treatments. The restructured jerkies containing glutinous rice flour, potato starch, soybean and acorn powder had lower TBARS than the control. The drying yield tended to increase with increasing amount of additives. In the sensory evaluation results, the highest overall acceptability was found in jerky containing glutinous rice flour, potato starch, and acorn powder when the addition was 9%, while that for soybean powder was determined to be 5%. These results suggest that 9% additions of glutinous rice flour, potato starch or acorn, or 5% soybean powder are optimal addition volumes for the preparation of restructured jerkies.

Determination of Equilibrium Moisture Content of Rough Rice (벼의 평행함수율 측정에 관한 연구)

  • 고학균
    • Journal of Biosystems Engineering
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    • v.3 no.2
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    • pp.62-68
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    • 1978
  • Equilibrium moisture content of rough rice is an important factor because it has a close relationship to storage and drying problems. Determination of the EMC for 10 different varieties of rough rice were made in atmospheres of various constant humidities at three different constant temperatures. In addition , some physical properties were also measured for two different levels of moisture content of the samples. The results may be summarized as follows ; 1. Several physical properties of ten different varieties of rough were measured. Significant difference of the properties was appeared between the varieties in which the difference was pronounced in the dimensions of the varieties. Also, all the dimensions were increased as the moisture content of the rough rice was increased from 14 % to 16%. 2. Significant difference of the equilibrium moisture content was also appeared between some of the varieties in which the equilibrium moisture content of Josaengtongil and Minehikari was 24.26% while that of the others was in the range between 18 to 19% at the conditions of relative humidity of 84% and temperature of 47℃ , respectively. Similar pattern was also observed in other conditions. 3. The values of the constant of Henderson's equation were calculated from the data obtained but they are believed to be useful until more precise and complete data are obtained. There was a good agreement between the calculated and experimental results.

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Development of Harvesting System for Agricultural By-Product(I) -Macerator- (농산 부산물 수확방법에 관한 연구(I) -조제장치-)

  • 김상헌;강화석;신범수;박청용
    • Journal of Biosystems Engineering
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    • v.21 no.2
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    • pp.182-190
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    • 1996
  • A macerating technique which can apply to the mechanical production system of the agricultural by-product was developed to increase the utilization of agricultural waste and solve the shortage problem in the forage supply for the livestock production. The macerating method is to shred the agricultural by-product by the two rolls which rotate at different speeds each other. The testing macerator was built and the optimum operating conditions are suggested. Results of this research are as follows: 1. The increase of the base roll speed and speed ratio between two rolls shows the better shredding index but decrease the drying rate. The optimum conditions of the base roll speed and the speed ratio between two rolls for the rice straw are 1200 rpm and 1.7-2.0 respectively. 2. The macerated alfalfa was dried to the 15%(w.b.) within 3 hrs in a field at speed ratio of rolls, 2:1 and base roll speed, 1800rpm. 3. The milled surface and straight knurled surface for the macerating roll have same effect on the drying rate of material. Both rolls have self-cleaning functions during operation.

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Development of Fuzzy Control System For Uniform Drying in Continuous Dryer

  • Song, D.B.;H.K.Koh;Cho, S.I.;Lee, J.H.
    • Proceedings of the Korean Society for Agricultural Machinery Conference
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    • 1996.06c
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    • pp.668-678
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    • 1996
  • A control system using fuzzy logic for a large capacity continuous dryer has been developed in order to minimize the damage of rice quality. The system has been verified in the case of 17% of object moisture content. With the initial input moisture contents of 20.46%(wb), 20.96%(wb) and 18.98%(wb), the final moisture contents of 17.99%(wb), 17.6%(wb) and 17.23%(wb) are obtained, respectively. The results show that the system controls the moisture content with the maximum error of 0.99% of the object moisture content.

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Physicochemical Properties of Brown Rice Flours Produced under Different Drying and Milling Conditions (제조조건에 따른 현미쌀가루 품질특성)

  • Park, Jong-Dae;Choi, Bong-Kyu;Kum, Jun-Seok;Lee, Hyun-You
    • Korean Journal of Food Science and Technology
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    • v.38 no.4
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    • pp.495-500
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    • 2006
  • The physicochemical properties of brown rice flours produced under different drying and milling conditions were investigated. Moisture contents of hot-air dried, microwave dried and zet-milled brown rice flours (BrWZH) were 10.7%,13.7% and 8.0%-8.6%, respectively. Water absorption indices (WAI) and water soluble indices (WSI) of roll-milled brown rice flours (BrWRH) were lower (0.40-0.59 g/g; 0.7-3.0%) than those of zet-milled brown rice flours (0.58-0.79 g/g; 4.0-7.3%). Zet-milled brown rice flours had higher Hunter L values and more damaged starch (94.1-96.8; 28.2%) compared to roll-milled brown rice flours (91.3-91.9: 15.5%). The percentage of damaged starch and L values of brown rice flours increased as particle size of brown rice flours decreased. Roll-milled polished rice flour (Control) had the highest L value and lowest amount of damaged starch (97.1; 8.2%). Control, BrWRH, BrWZH, and ultrafine brown rice flour (HBrZMU) had peak viscosity values of 321, 255, 221, and 162 RVU, respectively and trough viscosity values of 217, 185, 175, and 113 RVU, respectively. Peak and trough viscosity (Rapid Visco Analyzer; RVA) properties of rice floors decreased as the particle size of rice flours decreased. HBrZMU demonstrated a higher onset temperature $(61.1^{\circ}C)$ compared to control $(54.8^{\circ}C)$ by differential scanning calorimetric (DSC). Crystal melting enthalpy $({\Delta}H)$ of control and brown rice flours were 10.4 J/g and 6.1-8.7 J/g, respectively. Results of this study suggested that physicochemical properties of brown rice flours were closely related to their particle size.

Effect of Chemicals on Inducing Grain Sterility of Rice (수도의 불임 유기를 위한 몇가지 화학제의 효과)

  • Song, Moon-Tae;Kim, Jeung-Kyo;Choe, Zhin-Ryong
    • KOREAN JOURNAL OF CROP SCIENCE
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    • v.35 no.4
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    • pp.309-314
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    • 1990
  • A pot experiment was carried out to find the effects of chemicals and its application time on the sterility and other agronomic characters of rice. Two rice cultivars, Samgangbyeo, a Tongil type, and Chuchungbyeo, a japonica type rice were treated with maleic hydrazide (6000ppm), ethephon (6000ppm) and GA3 (10ppm) at five different growth stages. The application times of chemicals were comprised of two different stages of stem elongation and booting and panicle emerging stage. Grain sterility and panicle length were measured for panicles per pot. Culm length was measured for pot basis. MH induced complete grain sterility in rice, but caused severe plant damage (phytotoxicity) ; restricted spike emergence and drying out of plant leaves, sheath and panicles. Ethephon induced 50-60% grain sterility in rice with the least in plant damage. GA3 was not effective in inducing grain sterility in rice, but it increased culm length. The earlier application of chemicals, the higher sterility was induced. Both MH and ethephon reduced culm length and grain yield. Also observed was the varietal response in the occurrence of to chemicals Samgangbyeo showed the higher response to chemicals than Chuchungbyeo.

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