• Management Science and Financial Engineering
• /
• 제16권1호
• /
• pp.1-16
• /
• 2010

In Nigeria, Igbemo-Ekiti is synonymous with a popular local rice which, nevertheless, is characterized with contaminations. Efforts of Government through the Agricultural Development Project (ADP) to improve rice quality in the state, have failed to yield the desired results. This study, therefore, reports the peculiar factors influencing the processing of rice in Igbemo-a major local producing town in Ekiti State, Nigeria. 72 respondents were interviewed, which was a census of the rice processors in 21 residential quarters of the town. Using the multiple linear regression models for analysis, the study discovered that; (i) status of the processors, (ii) expenditure on processing (iii) training acquired before commencing work, and (iv) storage facilities are crucial factors impacting rice processing activities in the town. The paper canvasses for policy measures based on research findings.

• 한국식품저장유통학회:학술대회논문집
• /
• 한국식품저장유통학회 2003년도 제23차 추계총회 및 국제학술심포지움
• /
• pp.26-32
• /
• 2003

Rice is one of the most important cereals in the world. Japanese people use about 9 million tons of rice per you. We use rice for cooked rice as staple foods and for processing, such as rice wine (sake), rice crackers and miso fermentation, etc. Palatability, eating quality, of rice is evaluated by the sensory test and various kinds of physicochemical measurements. Japanese National Food Agency started the storage of 1.5 million tones of rice in 1996. We carried out the storage test using high quality rices since 1995 until 1996. As indices for the quality deteriorations of rice grains during the storage, germination ratio, enzyme activities, fat acidity, physical properties of cooked rice were clarified to be useful. We applied colorimetric method for the measurements of fat acidities in the place of titration method. Processing suitabilities of rice differ depending on the products. Low amylose rice is more suitable for soft rice crackers and high amylose rice is preferred more for rice noodle. Pre-cooked rice products, such as frozen cooked rice, retort-pouched rice and aseptic rice, are increasing recently in Japan. In addition to above-mentioned physico-chemical tests, NIR spectroscopy,“Midometer”and“Taste sensor”are novel and useful to evaluate eating quality and processing suitabolities. Recently, rice wholesalers and retailers have been obligated to display the name of cultivar, location of cultivation and the year of production of rice grains which they sell by the Japanese Agricultural Standard Law (JAS). In order to detect the dishonest labeling of rice cultivars, we developed new cultivar identification method based on DNA polymorphism.

• 한국식품영양학회지
• /
• 제30권6호
• /
• pp.1260-1267
• /
• 2017

The properties of rice were studied on five rice cultivars (Ilpumbyeo, Samkwang, Goami-4, Dodamssal, and Thai rice), and employed two kinds of saccharification treatment methods (treatment I : rice shape, treatment II: grinding rice shape). Thai rice showed differences in width and length when compared to other cultivars of rice, and the Goami 4 had the lowest thousand-grain weight. The Goami4 and Dodamssal each showed high contents of amylose and resistant starch, and the water absorption rate was close to maximum at 90 minutes as well as the highest level of Goami 4 at all times. The qualities of highest water-binding capacity, solubility and swelling power was most significant in Thai rice. The lowest hardness level of wet rice resulted in the lowest hydration-related characteristics. High amylose content rice, in particular, showed low sugar content and slightly increased sugar content as the saccharification process improved (treatment II). On the other hand, high amylose cultivars had the same high degree of hardness as boiled rice. From these results, the Dodamssal was found to have the lowest viscosity at all temperatures but highest viscosity during the saccharification process, suggesting it may be successfully implemented as a thickener in rice beverage processing. The purpose of this study was to attempt to provide basic data on the development of rice beverage manufacturing technology, based upon the quality characteristics related to beverage processing of rice cultivars.

• 한국식품과학회지
• /
• 제21권2호
• /
• pp.294-299
• /
• 1989

Japonica 계통의 쌀을 원료로 instant rice를 제조하는데 적합하게 개발한 방법과 이미 보고된 방법중 우수하다고 평가되어 선정한 방법으로 제품을 만들어 품질특성을 비교한 결과를 요약하면 다음과 같다. Instant rice의 복원율은 process 2가 가장 우수하였으며, 정부미와 아키바레간의 차이는 현저하지 않았다. 그러나 instant rice의 surface color는 processes 1과 2로 제조된 것이 연한 갈색과 낮은 lightness를 보였다. Instron으로 측정한 texture 특성은 제조방법에 뚜렷한 차이를 구분하기가 어려웠고, microstructure는 ammonium carbonate를 처리한 processes 1및 2로 제조한 instant rice가 균일한 air cell 조직을 가졌고, 정부미와 아키바레간에 microstructure의 차이를 관찰할 수 있었다. Instant rice의 관능적 color는 processes 1및 2로 제조한 것이 낮은 score를 보여 surface color결과와 일치하였고, cohesiveness는 processes 2와 4의 것이 우수하여 Instron으로 측정한 cohesiveness 결과와 일치하였다. 이상의 결과를 종합해 보면 process 2의 방법으로 제조한 instant rice가 전체적으로 우수한 품질특성을 가지나, color는 약간 갈색을 띄는 단점이 있다. 따라서 process 2를 instant rice 제조방법으로 활용하려면 이런 단점을 보완할 계속적 연구가 필요하다고 평가된다.

• Journal of Biosystems Engineering
• /
• 제35권3호
• /
• pp.169-174
• /
• 2010

This study was conducted to investigate the effect of abrasive processing and non abrasive processing in the milling process on the quality of rice. The effect was analyzed based on the factor such as whiteness, grain temperature, moisture content, crack and broken rice ratio. The results were as followings. Whiteness of abrasive rice was the same as non abrasive rice. The rice temperature increase of abrasive rice was $1.6^{\circ}C$ lower than non abrasive rice. The crack ratio was increased in the process of milling and non abrasive rice showed higher values than abrasive rice. The broken rice ratio of the using abrasive processing was about 0.05% lower than that of non abrasive processing. The moisture content decreased in the process of milling regardless of the use abrasive rice milling machine.

• 한국작물학회:학술대회논문집
• /
• 한국작물학회 2017년도 9th Asian Crop Science Association conference
• /
• pp.253-253
• /
• 2017

Recently, strong interest in the well-being and healthy food trends lead a spreading of rice processing products such as rice noodles, rice breads, and rice cakes. However, most of rice varieties developed in Korea showed very limited processing properties in processing of noodles compare to that of wheat flour. Moreover, low competitiveness as a raw processing materials due to high price give poor evaluations for rice noodles processing. To cope those barriers, 'Saemimyeon' a Tongil type high yielding variety with a high amylose contents was developed in RDA. 'Saemimyeon' showed about 10~32 % of increase in yield as 7.08MT/ha and 26.7% of high amylose contents together with easy grinding property of 65.7% of high chalkiness ratio. The both of milled as well as brown rice of 'Saemimyeon' were well fit for processing properties in rice pasta where the contents of rice flour for rice pasta was 99% (1% of Tapioka starch was intermixed in to the rice flour). A spaghetti type for wet noodles and macaroni type for dry noodles were developed, respectively. Each of pasta were showed relatively more or less an equal quality and panel test compare to that of durum wheat pasta products. Finally, rice pasta products could suggest an alternative idea for a new rice processing items where rice noodles market was stagnant.

• Current Research on Agriculture and Life Sciences
• /
• 제14권
• /
• pp.37-47
• /
• 1996

The main objectives of this studies are to present the most desirable rice processing complex model system in a given our situations by comparision and analyzing the major factors and, also recommend the future prospect of the rice processing complex in Korea. There are 3 different rice processing complex models in Korea. Those are concrete bin, flat type steel bin and square bin. These systems have a lot of differences and have their own characteristics such as capital requirement, efficiency, storage capacity and quality controls. The major problems of the existing rice processing centers in Korea are high fixed cost and the unbalnced systems. Following is summary to solve this problems: 1. Development of the large scale harvester and high speed continuous dryer. 2. Quality inspective system of bulk grain and large scale temporary storage facilities. 3. Large size readjustment of arable land. 4. Select the convenient location of rice processing center and formulation of well equipment facilities.

• Agricultural and Biosystems Engineering
• /
• 제5권2호
• /
• pp.60-63
• /
• 2004

Demand for development of processing systems for pre-washed rice and propagation of the systems has recently been on the rise, because rice-cooking requires watering 15 times the rice quantity to cook, as in case of the regular rice currently being circulated in Korean market, in addition to paying the trouble of washing it for cooking, and besides the milky turbid water coming from the rice-washing contributes to water contamination. In this study, therefore, a processing system for pre-washed rice was designed and built with rice surface polishing devices that adopted abrading and airing methods, an electrostatic method and a method using a fine watering, to conduct its performance test. The result showed that turbidity of the wash water, which is the base to determine the pre-washed rice standard, turned out 47.33 ppm and 48.00 ppm respectively for 800 kg/hr and 1,000 kg/hr supplies, which meets the standard for the processing system free from rice-washing for cooking. The quantity of watering at this experiment was only 0.43 times the rice, thus resulting in curtailment of process-watering by approximately $69\%$ compared with the existing wet-type pre-washed rice processing system popular in Korean market.

• 한국식품저장유통학회:학술대회논문집
• /
• 한국식품저장유통학회 2003년도 제23차 추계총회 및 국제학술심포지움
• /
• pp.13-21
• /
• 2003

China is the largest rice producer in the world, with about 28 million hectares rice-planting area. Most of the rice is consumed domestically as daily staple food, with a small proportion consumed as feed and deep-processed products. The low elastic elasticity and low profit of rice production which hampers the development of the industry, is due to the low quality of rice grain, low processing level and undeveloped rice processing technique. Promotion of high-quality species, effective quality control, adoption of modem Processing techniques, My use of low-quality indica rice, and utilization of specialty rice are considered as priorities in rice industry.

• 한국식품저장유통학회:학술대회논문집
• /
• 한국식품저장유통학회 2003년도 제23차 추계총회 및 국제학술심포지움
• /
• pp.51-70
• /
• 2003

In recent years, Korean rice must compete with the rice of advanced countries under Doha Development Agenda(DDA) and free Trade Agreement(FTA). Therefore we should find more active and positive solution in rice industry according to the inncreasing power of international pressure. Increasing rice production was the most important policy during the past food-deficient days, but recently, with overproduction of rice, various circulation system by the brand(price)-differentiation should be settled in a recent market of Korea. Nowadays, some advanced rice farmers and Rice Processing Complex(RPC) managers developed new brands of rice with high-quality, adding healthy materials and environment-friendly farming methods. Therefore, the future strategy of making a new brand rice should be planned including selection of rice variety, cultural and post-harvest techniques, circulation and processing methods to compete against foreign rice. And environment-friendly farming is also recommendable for food safety and differentiate from imported rice. For the purpose of successful brand-rice, the following points might be considered. Firstly, selection of good quality rice and continual development of good variety must be conducted for the differentiation of Korean rice from foreign rice. Secondly, a special contract between producer and consumer with functional-rice, organic filming-rice, specific-rice will be recommendable. Thirdly, improvement of post-harvest management and milling system are necessary for the production of differentiated-rice. Fortunately, standard of inspection, rules of description for brand-rice must be developed by a more scientific examination in order to settlement of trust for consumer. Finally, provincial or regional-representative brand rice must be settled and conducted for the development of agreement market system between producer and consumer.