• Korean Journal of Food Science and Technology
• /
• v.41 no.4
• /
• pp.386-391
• /
• 2009

To verify the possibility of manufacturing a germinated rough rice tea, germinated rough rice was roasted at 200, 220, and $250^{\circ}C$ for 10, 20, and 30 min. The treated rice powder was then put into tea bags and leached for 1, 3, and 5 min, after which their antioxidant, physicochemical, and sensory characteristics were compared. The total polyphenol content and 2,2'-Azino-bis-(3-ethyl benzothiazoline-6-sulfonic acid) (ABTS) radical scavenging activities of the germinated rough rice tea increased as the roasting temperature increased as well as in response to increased roasting and leaching times. Furthermore, the greater the roasting temperature, roasting time, and leaching time, the greater the increase in total soluble solid contents. Moreover, the turbidity and browning index of the germinated rice tea rose as the roasting temperature, roasting time, and leaching time increased. Additionally, the pH tended to decrease as the roasting temperature, roasting time, and leaching time increased. Evaluation of the sensory characteristics of the germinated rice tea revealed that the formation of a Maillard reaction product in the course of heating the rice added a unique flavor, which led to increase preference for the color, flavor, and taste, and therefore, the overall preference.

• Proceedings of the Korean Society for Agricultural Machinery Conference
• /
• 2001.07a
• /
• pp.196-201
• /
• 2001

• Proceedings of the Korean Society for Agricultural Machinery Conference
• /
• 1998.06b
• /
• pp.227-233
• /
• 1998

• Proceedings of the Korean Society for Agricultural Machinery Conference
• /
• 1998.06b
• /
• pp.234-240
• /
• 1998

• Proceedings of the Korean Society for Agricultural Machinery Conference
• /
• 1997.12a
• /
• pp.167-172
• /
• 1997

• Proceedings of the Korean Society for Agricultural Machinery Conference
• /
• 2000.02a
• /
• pp.485-491
• /
• 2000

• Journal of Biosystems Engineering
• /
• v.25 no.6
• /
• pp.503-510
• /
• 2000

To improve the milling condition of brown rice a continuous type conditioning equipment was developed. To validate the performance of this machine the experimental operation was done at Sa-cheon RPC(Rice Processing Complex) using short grain rough. The initial moisture contents of brown rice were 15.0∼16.5%(w.b) and the flow rate of brown rice passing through the conditioner were 4,370kg per hour. The moisture content differences of brown rice between conditioned and non-conditioned were showed within 0.5%(w.b) This results means that the water injected to brown rice were absorbed to the surface of brown rice evenly. The moisture contents of conditioned treated milled rice were showed slightly higher than that of non-conditioned ones but it was considered that the conditioning process did not affected the weight increasing of milled rice by water supply. For initial moisture contents of 15.0∼16.5%(wb) brown rice it was found that the proper water supply rate was 0.115(cc-water)/(kg·%-brown rice) and the increments of whole rice were 2.2% compared to the non-conditioned ones. it was considered that the conditioning process did not influenced the whiteness of milled rice because the whiteness differences between conditioned and non-conditioned milled rice were negligible. About 18% of electric power which drives the abrasive type rice milling machine was saved at 0.115(cc-water)/(kg·%-brown rice) of water supply rate.

• The Plant Pathology Journal
• /
• v.17 no.3
• /
• pp.164-168
• /
• 2001

Rice black-streaked dwarf virus (RBSDV) and Maize rough dwarf virus (MRDV) are closely related viruses. Since the two viruses produce identical symptoms on maize, barley, and wheat, diagnosis of infected plants is difficult. Previously, we reported that partial cDNA clones of RBSDV S5 and S6 from the Japanese isolate (RBSDV-H) have lower sequence homology to MRDV than do cDNA clones from other genomic segments. In order to test whether cDNA clones of RBSDV-H S5 and S6 can be used for molecular diagnosis, RBSDV field isolates from Korea and from Hokkaido, Japan were tested in dot blot hybridizations probed with RBSDV-H S5 and S6 cDNA colnes. Hybridization with these probes was more intense against the RBSDV genome than against the MRDV genome. Therefore, RBSDV-H S5 and S6 cDNA clones can be used to differentiate between the two viruses. Furthermore, RBSDV-H S5 and S6 clones reacted more strongly against the viruses from stunted maize plants from Korean fields than to MRDV, indicating that RBSDV may be the causal disease agent in maize plants in Korea.

• Journal of Biosystems Engineering
• /
• v.27 no.1
• /
• pp.45-50
• /
• 2002

This study was performed to develop thin layer drying equations fur short grain rough rice using far-infrared ray. Thin layer drying tests was conducted at four far-infrared ray temperature levels of 30, 40, 50, 60$^{\circ}C$ and two initial moisture content levels of 20.7, 26.2%(w.b.). The measured moisture ratios were fitted to Lewis and Page drying models by stepwise multiple regression analysis. Half response time of drying was affected by both drying temperature and initial moisture content at drying temperature of below 40$^{\circ}C$, but at above 40$^{\circ}C$ was mainly affected by drying temperature. Experimental constant(k) in Lewis model was a function of drying temperature, but K and N in Page model were function of drying temperature and initial moisture content. Moisture ratios predicted by two drying models agreed well with experimental values. But in the actual range of drying temperature above 30$^{\circ}C$ Page model was more suitable for predicting of drying rates.

• Korean Journal of Agricultural Science
• /
• v.11 no.2
• /
• pp.270-277
• /
• 1984

The effects of factors of natural air drying were evaluated by the simulation model for rough rice drying. The factors were airflow rate, harvest date, initial moisture content and weather conditions. For simulation, the RICEDRY (Chang et al., 1983) was used. Then, the applicability of the model and the feasibility of rough rice drying by natural air were tested under the tropical weather conditions of Costa Rica.