• Korean Journal of Food Science and Technology
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• v.41 no.5
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• pp.509-514
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• 2009

The effectiveness of a technique for binding rice-washed solution with trimethylamine (TMA) was investigated in this study. The mixtures of TMA and rice-washed solution were quantified using an electronic nose based on the mass spectrometer. After 7 min of reaction in a model system, the binding of TMA to the rice-washed solution was detected. As the concentration of rice-washed solution increased, the levels of TMA detected in the headspace decreased, thereby indicating an increase in the binding of TMA to the rice-washed solution. The binding effect of the rice-washed solution was comparable to those of starch, ${\alpha}$-cyclodextrin, or amylose, and superior to that of flour. The results of this study demonstrate the potential for reduction of off-flavors using the rice-washed solution.

• Korean Journal of Food Science and Technology
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• v.33 no.4
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• pp.455-460
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• 2001

Quality characteristics of rice which was washed with solution of waxy rice flour to improve the quality of long term stored rice, were investigated. 2000 (Hap-Sal) and 1996 crop year rices (Jung Bu Mi) which were pre-washed with water (PWR) and solution of waxy rice flour (PWRW) were compared. Moisture contents of rices showed no difference among rices, and protein contents of PWRW were increased with washing of waxy rice flour solution although PWRW and PWR were processed from the same batch. Micro-structure of rices did not show particular difference enough to explain quality characteristics of rices. Amylogarm of PWR showed higher viscosity than Hap-Sal, which was characteristic properties of long term stored rice. However, viscosity of PWRW was decreased compared to PWR. The reason of decrease must be the effect of waxy rice starch which was imbedded with washing the rice. Color of PWR was higher in lightness (L), whiteness (W) and yellow (b) compared to Hap-Sal and PWRW. However cooked PWR showed decrease of whiteness and increase of yellow. Sensory evaluation of PWRW showed significant improvement of glossiness, stickiness, taste, and overall preference and decrease of yellow and hardness compared to PWR. Above results suggest that the development of PWRW will improve the quality of pre- washed rice.

• Journal of Soil and Groundwater Environment
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• v.23 no.1
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• pp.74-84
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• 2018

Pot experiments were conducted to assess the applicability of ferric chloride ($FeCl_3$) as a washing agent for laboratory scale in-situ soil washing of paddy soil contaminated with Pb. During the monitoring period for nearly 90 days, the concentrations of Fe and Mn in the soil solution were lower than that of control soil due to lime ($Ca(OH)_2$) amendment for pH recovery. Lime amendment also affected solubility and fractionation of Pb into soil matrix. The result showed that Pb concentrations of soil solution were consistently lower than that of control soil, and the concentration in the exchangeable fraction in washed soil decreased from 13 to 2 mg/kg. There was no significant difference of biomass yield of rice plant in each pots, and Pb contents in rice roots and grains in washed soil decreased to 50 and 78%, respectively, of the control soil. Therefore, $FeCl_3$ could be used as an acceptable in-situ washing agent for agricultural paddy soil if appropriate soil pH management is subsequently practiced.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.12 no.11
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• pp.5056-5062
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• 2011

This study was carried out to decrease intrinsic objectionable odor, bitter and fishy taste and change the biobeneficial components (gastrodin and p-hydroxybenzyl alcohol) of Gastrodia elate Blume. First of all, Gastrodia elata Blume. was dipped in the rice-washed water and rice-bran solution fermented with Lactobacillus brevis and Lactobacillus plantarum. The objectionable odor, bitter and fishy taste were decreased considerably with the treatments. Gastrodia elata Blume. was also dipped in organic acids (10 different varieties). The result showed that the most effective treatment to reduce objectionable odor, bitter and fishy taste of Gastrodia elata Blume. was treated with 1.0% lactic acid. Eleven different kinds of volatile components such as acetaldehyde, formic acid ethyl ester, acetic acid ethyl ester, 4-methylphenol and 3-hydroxy-2-butanone were separated from Gastrodia elata Blume when treated with or without 1.0% lactic acid. 4-Methylphenol, which is an objectionable odor in Gastrodia elata Blume, decreased with the treatment of lactic acid. While the contents of gastrodin and p-hydroxybenzyl alcohol in Gastrodia elata Blume. increased by 20% when dipped in 1.0% lactic acid solution for 24 hours and steamed at $98^{\circ}C$ for 4 hours.

• Microbiology and Biotechnology Letters
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• v.4 no.3
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• pp.99-104
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• 1976

Experiments were carried out to establish the effects of acids in neutralization after alkaline treatment of rice straw, with which cellulosic single cell protein can be produced by cellulose utilizing bacteria, Cellulomonas flavigena KIST 321, previously isolated by authors. Following results were obtained. 1. Rice straw as carbon source was pretreated with 10 volumes of 1 normality of NH$_4$OH or NaOH(NaOH/substrate：40％, and then washed with water or neutralized with H$_3$PO$_4$, H$_2$SO$_4$, HCl and CH$_3$COOH. Among the above mentioned methods, neutralization with H$_3$PO$_4$after alkaline treatment was proved to be the most effective on its digestibility and SCP production. Dry cell 12.28g/$\ell$ and 78％ digestibility were obtained. 2. When rice straw was treated with NaOH solution, the result suggested that the productibity of cell-mass was attained on treatment of rice straw with 6％ of NaOH (NaOH/substrate ratio) for 15～24hrs at room temperature. 3. When rice straw was treated with NaOH, a volume of water to substrate is adequate by two or three fold and the amount of NaOH can be economized up to 5％ for the weight of rice straw. 4. The steaming of rice straw at 121$^{\circ}C$ for 30min. in alkaline treatment of rice straw gave the similiar effectiveness to that at room temperature for 15～24hrs. and accelerated the sterilization of the substrate. 5. Finally, the level of inorganic phosphate in a medium was investigated. 11.2g of dry cell was produced at the concentration of 0.2％, phosphate (phosphorous level 0.04％) in medium even though treated rice straw was neutralized with HCI instead of H$_3$PO$_4$, and 12.2g/$\ell$ at the concentration of 0.3％ phosphate (phosphorous 0.04％) on neutralization with H$_2$SO$_4$.