• Korean Journal of Food Science and Technology
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• v.34 no.5
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• pp.818-823
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• 2002

Effects of pelleting, drying, conditioning, and additives on the characteristics of Yukwa (fried pellet) were determined. RVA maximum paste viscosity of Bandegi (waxy rice pellet) was the highest after 2 days of moisture conditioning process, and decreased 2 days later. Air bubbles in Bandegi were distributed uniformly but were not significantly affected by conditioning time. For higher expansion and softer texture of Yukwa, the optimum moisture content of dried and conditioned Bandegi was $14{\sim}17%$. The addition of soymilk and 25% alcohol (Soju) as additives was also effective for achieving higher expansion and soft texture of Yukwa, respectively. Larger air cells were distributed in the center and smaller ones on the edge of Yukwa.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.55 no.3
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• pp.294-301
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• 2022

Laver Pyropia tenera snack is typically manufactured as an attached laver and carbohydrate-based rice papers or glutinous rice paste. Carbohydrates contribute to a crispy texture and many various additives are used for development of texture. Isomalto-oligosaccharide (IMO) and corn starch (CS) are typical additives in snack products that produce several changes, including texture. We investigated physicochemical properties of laver snacks prepared using IMO/CS ratios of 1:0 (Sample 1), 3:1 (Sample 2), 1:1 (Sample 3), 1:3 (Sample 4), and 0:1 (Sample 5). All of the prepared laver snacks displayed constant drying rates up to 45 minutes. Samples 1 and 5 had higher drying rates than the other laver snacks. Concerning CIE color values, Sample 5 displayed the highest brightness (L^*) value (78.89) and lowest yellowness (b^*) value (6.66). In contrast, Sample 1 displayed the lowest L^* value (74.65) and highest b^* value (17.23). The hardness proportionally decreased along with IMO content. In the sensory evaluation, overall acceptance was highest for Sample 1 with the highest oligosaccharide content.

• The Korean Journal of Community Living Science
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• v.24 no.3
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• pp.391-397
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• 2013

This study was conducted to define the characteristics of the fan according to the bed depth of rough rice for the silo used in South Korea. In this study, the characteristics like air flow resistance and air flow rate of the fan were investigated for an independent blowing system with 1 fan and the serial blowing system with 2 fans. In the experiment, the depth of rough rice was determined by 0, 1, 2, 3.2 and 4.5 m for an independent blowing system and the depth of rough rice was 4.5 m for the serial blowing system. The air flow resistances of the blowing fan and the suction fan in an independent blowing system were 55 mmAq and 88 mmAq respectively. In addition, the air flow resistance of the serial blowing system was 61% lower than the blowing fan and 28% lower than the suction fan of the independent blowing system. The air flow rates of the blowing fan and the suction fan in the serial blowing system were 516 $m^3/min$, 570 $m^3/min$, respectively. The former was 22% higher than the blowing fan while the latter was 29% higher than the suction fan in the independence blowing system. In other words, the serial blowing system was superior to the independent blowing system in blowing characteristics because the air flow rate was lower and air flow resistance was higher than the independent blowing system. However, the fan power consumption of the serial blowing system was more than 100% comparing with the independent blowing system.

• Research in Plant Disease
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• v.7 no.3
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• pp.150-154
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• 2001

The relationships between the weather conditions and the occurrence of rice bacterial grain rot caused by Burkholderia glumae during the rice heading period, were examined by analying the data accumulated from 1992 through 2000 and by conducting greenhouse and field experiment to develop a model far forecasting the disease. The disease severely occurred in 1994, 1995, 1998, and 2000, when it was high in temperature and rainfall during the heading period of middle-late rice varieties. While it occurred weakly in 1993 was high in rainfall and low temperature and it was reversely in 1997. When treated under wetting condition (above the 24-hour)after inoculation at heading period, the infection rate increased as the inculum concentration increased, it was 86.1% at 10$^{8}$ cfu/ml. When under drying condition, the disease of 12.5% occurred only at $^{8}$ cfu/ml. On the other hand, 1,000 grain weight and the percentage of ripened grains remarkably decreased as the infection rate increased.

• Food Science and Preservation
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• v.9 no.4
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• pp.357-361
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• 2002

This study was carried out to understand the problems, and find out the solution of post - Harvest related procedures for barley in Korea. Consecutive post - harvest procedures in harvesting, drying, milling, packaging and marketing methods were collaborately surveyed at Bujeok (Chungchongnamdo) and Kunsuh (Cholanamdo) agricultural cooperative federation where Chalssalbori (waxy barley) and Ssalbori (non waxy barley) were collectively cultivated in a group farming area, respectively. An early harvesting and relatively short harvesting period within 15 to 20 days to transplanting rice plants as a succeeding crop lead to produce undergrade barley and 2 to 3％ harvesting loss were considered as the problem that should be improved. In drying of barley, wide moisture content range of harvested barley among the different farmers and cultivation land was made difficult barley drying unifomly when they were dried in same dryer and drying temperature was slightely higher with 50 to 70$\^{C}$ than that of optimum temperature (under 50$\^{C}$) fer barley drying for producing the high quality barley. Dried barley packaged in ton-bag or 3P bag and put into the rectangular grain bin were stored in ambient temperature warehouse and milled for marketing through whole you. The physico-chemical properties and taste of stored barley were fairly maintained until May next year.

• Journal of Plant Biotechnology
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• v.33 no.2
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• pp.133-137
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• 2006

Evaluation of physiological performance of trehalose-producing transgenic rice line was conducted to investigate drought tolerance at early growth stage. Under artificially induced drought condition of 8% polyethylene glycol 6000, this transgenic rice line had leaf photosynthetic rate of 11.08 uml CO$_2$ $m^{-2}s^{-1}$, leaf transpiration rate of 8.38 mmol $H_2O$ $m^{-2}s^{-1}$ and leaf water potential of -1.12 MPa after 96 hours of treatment. Nakdongbyeo, the parent of this tyansgenic rice line, had photosynthetic rate of 15.42 $\mu$mol CO$_2$ $m^{-2}s^{-1}$, leaf transpiration rate of 8,04 mmol $H_2O$ $m^{-2}s^{-1}$ and leaf water potential of -0.88 MPa. The other variety used in this experiment for comparison, IR 72, showed higher values than both tyansgenic rice line and variety Nakdonbyeo on all three parameters; leaf photosynthetic rate of 20.61 $\mu$mol CO$_2$ $m^{-2}s^{-1}$, leaf transpiration rate of 12.88 mmol $H_2O$ $m^{-2}s^{-1}$, and leaf water potential of -0.82 MPa. So this transgenic rice line did not show superior performance in leaf transpiration rate, leaf photosynthetic rate and leaf water potential compared to variety Nakdongbyeo. This result along with visual observation on leaf rolling and drying during the experimental period indicated poor physiological performance of this transgenic rice line. Further studies on metabolic status of stress-induced trehalose, along with study on physiological response of this transgenic rice line during drought stress would shed more light on overall physiological performance of this transgenic rice line.

• Korean Journal of Food Science and Technology
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• v.41 no.1
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• pp.16-20
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• 2009

To develop health functional foods using high amylose rice flours, the properties of flours prepared from domestic high amylose rice varieties, Goamy2 and Goamy, and imported rice from Thailand were investigated. After soaking the rice grains and drying, the dry-milled rice flours were passed through a 120-mesh sieve. The protein and total starch contents of the Goamy2 rice flour were lowest, but its crude lipid and ash contents were highest among the flours. In addition, apparent amylose content, water binding capacity, and total dietary fiber were highest in the Goamy2 flour (36.2, 255.0, and 9.2%, respectively). The Thai rice flour had the highest swelling power, whereas the Goamy2 flour had the lowest swelling power and solubility. By Rapid visco-analysis, the Thai flour showed the highest peak and total setback viscosities and lowest breakdown viscosity. The pasting pattern of the Goamy2 flour was different from that of the other flour, where low viscosity was maintained during heating and cooling. Goamy and Thai rice flours showed an A type crystallinity, but Goamy2 flour showed a B type crystallinity similar to high amylose maize starch. The Goamy2 flour presented a dull and yellowish color, and the lowest lightness (L) value and the highest yellowness (+b) value.

• Journal of Sericultural and Entomological Science
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• v.18 no.1
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• pp.17-19
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• 1976

These surveys were carried out to investigate of damage of agricultural chemicals, tabacco, and factory smoke on silkworm rearing Autumn in 1975 1. Damaging rate in chemicals, tabacco and factory smoke was 1.4, 0.6 and 0.1 percent each other. 2. In damage by agricultural chemicals, it appeared to be chemicals for rice (49.4%) orchard (21.2%) and vegetable (12.3%) in order. 3. Status of damaging rate in tabacco showed 60 and 18 percent in tabacco field and tobacco drying place near mulberry field. and showed 14 and 8 percent in rabacco drying place and tabacco field near rearing house. 4. The damage of factory smoke is largely stone powder of cement.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.12
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• pp.1797-1801
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• 2011

Two brown rice samples differing in amylose content, 20.1 (normal) and 7.3% (low amylose) were milled by different milling methods, and their physicochemical properties were tested. Particle size of brown rice flour prepared by dry milling using a pin mill (DM) was lower than that prepared by wet milling using a roll mill (WM). Particle size was further reduced by successive dry milling of the flour after wet milling and drying (WM/DM). Damaged starch contents in the wet milled brown rice flour were 14.6 and 15.6% for the normal and low amylose samples, respectively, whereas they were only 4.2 and 4.8% for the dry milled samples. WM/DM method resulted in a lower damaged starch (%) than DM, despite a reduced flour particle size. Water absorption index (WAI) of the brown rice flour was the lowest after WM/DM, and the water solubility index (WAI) was higher in the order of DM, WM/DM, and WM. Brown rice flour with normal amylose content appeared to have significantly higher pasting viscosities, as determined using a Rapid Visco Analyzer (RVA). Compared to dry milled brown rice flour, wet milled brown rice flour showed lower peak viscosity and higher final viscosity, resulting in increased setback value.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.53 no.1
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• pp.58-63
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• 2008

Variation of chalkiness expression in milled waxy rice with the moisture contents of grains was investigated using instrument and naked eye evaluation methods. To find out any effects of varieties and harvesting times on the chalkiness development, rice grains of seven waxy varieties harvested at early, optimal and late times were tested after being sun-dried to have three different moisture contents of about $13.0{\sim}14.5%$, $14.5{\sim}16.0%$ and above 16.0%. The moisture contents of rice grains were distributed in the ranges of about 13.0% to 17.5% with the drying intensity right after harvesting. Although there were some genetical variations in whiteness and degree of transparency of milled rice grains among varieties at the same condition, chalkiness was most significantly affected by the changes of moisture content in all waxy varieties and harvesting times. At the moisture content less than 13.5%, all varieties exhibited waxy unique chalkiness, and at the moisture ranges between 13.5% and 14.0% the chalkiness was more or less affected by harvesting time and varieties. At the moisture content ranges between 14.0% and 16.0%, chalkiness gradually disappeared as with the increase of moisture content. However the degrees of chalkiness loses were strongly depended on individual kernels by showing as if the number of non-waxy rice kernels would be increasing in waxy rice grains with the moisture content increase. At the moisture content above about 16.0%, all waxy kernels lost their unique chalkiness, and showed non-waxy rice appearance.