• Korean journal of food and cookery science
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• v.31 no.4
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• pp.387-394
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• 2015

The red snow crab lives at a depth 200-2,000 m in the east coast. It has a smooth taste with a rich texture. However mostly red snow crab are only utilized materials. For seafood development, research is needed on using red snow crab in various products. In this study, quality changes in fried rice prepared with red snow crab meat, red snow crab emulsion sauce and red snow crab effluent were investigated. Physicochemical, microbiological and sensory characteristics were determined during storage at -20, 4 and $25^{\circ}C$ for 5 weeks to assess changes in the quality of the fried rice. The pH and acidity values did not show any significant differences at $-20^{\circ}C$. The VBN and TBA values of fried rice stored at 4 and $25^{\circ}C$ were significantly higher than those of fried rice stored at $-20^{\circ}C$ during the same storage period. The viable cell count of the fried rice stored at $-20^{\circ}C$ changed little during the storage period. During storage at $25^{\circ}C$, the overall quality was initially 8.0, but rapidly decreased to 1.0 after 5 weeks. In conclusion, the best storage temperature for both quality and safety was $-20^{\circ}C$. The storage condition for instant rice containing red snow crab affects the quality and we confirmed the applicability of using materials from red snow crab.

• Journal of the Korean Society of Food Culture
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• v.20 no.3
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• pp.293-298
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• 2005

This study was investigated to examine the physicochemical properties of functional rice and the adaptable food processing of the added functional rice. The functional rice are Sanghwang rice, Agaricus rice(fermented with basidiomycota), Tochukaso rice, fermented with Monascus rubber rice. Fermented with Monascus rubber rice contains more crude protein, curde lipid, moisture, and total dietary fiber. The cross sectional shapes of the functional rice show polygon shapes, the starch granules of those rice are transformed. In sensory evaluation, fermented with Monascus rubber rice was showed the lowest values for glossness, color, flavor, sweetness, harshness, overall acceptability. The textural properties for those ratios were also affected by the period of storage. After 48 hours, the lowest hardness level was 30% Tochukaso rice addition, and the highest hardness level was 10% Sangwhang rice addition case. In 30% Sangwhang rice, and 30% tochukaso rice case gumminess values were decreased after 48 hours. But in 30% Sangwhang rice, and 30% Tochukaso rice case, the chewiness values decreased. This result suggest that the most suitable addition ratio for the rice cooking condition is 10% functional rice addition.

• Korean journal of food and cookery science
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• v.12 no.1
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• pp.46-53
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• 1996

To investigate physicochemical and cooking properties of parboiled rice, choochung paddy processed to parboiled rice by three methods (PL, PT, PA) milled and examined hydration, cooking qualities and firming rate of cooked parboiled rice. The results were obtained as follows. The longer the steaming time during parboiling the larger EMC of soaked parboiled rice. Water uptake rate constants (k) of all the parboiled rice during soaking except for PT rice were generally increased than those of raw rice. The longer the steaming time during parboiling the greater volume increase rate constants ( $k_{v}$) of parboiled rice samples. The glelatinization temperature of parboiled rice flour by DSC was more increased than that of raw rice flour. Gelatinized entalpy was decreased and gelatinization content (%SG: degree of starch gelatinization) was increased by parboiling process. In cooking tests, parboiled rices were harder than raw rice and softness (reciprocal of hardness) was greater PT30, PA, PL30 in turns the cooking time of the parboiled rice took longer 3-10 min than that of raw rice, PL30 took longer time than anyother rices. Cooking water of parboiled rices could be observed lighter turbidities than that of raw rice. Firming rate constants of cooked rice during storage 24 hours were generally decreased by parboiling-processing. The time constants, reciprocal of firming constants of cooked PL30 rice were 2 times slower than those of cooked raw rice.e.

• Korean Journal of Rural Living Science
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• v.8 no.2
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• pp.125-129
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• 1997

The effect of mugwort powder on some physicochemical properties of rice flour, the viscosity of rice flour pastes and the degree of gelatinization of pastes and gels were investigated. By addition of mugwort, water binding capacity, swelling power, and solubility of rice flour were increased, also the viscosity and, the degree of gelatinization of rice flour pastes and gels were increased. Generally wet rice flour-mugwort pastes and gels were better than those of dry rice flour-mugwort. And viscosity and gelatinization of the rice-mugwort pastes and gels were decreased slightly during storage at $20^{\circ}C$ for 7 days.

• Journal of the Korea Organic Resources Recycling Association
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• v.18 no.4
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• pp.77-85
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• 2010

Pig slurry has been considered as environmental waste to be treated in an appropriate manner. Recently, there has been the movement toward reusing the pig slurry as an alternative fertilizer sources for agricultural lands. For instance, SCB(Slurry Composting & Biofiltration) liquid fertilizer has been developed and widely used in Korea. However, the impacts of swine slurry liquid fertilizers on both agricultural environment and crop yield have not been investigated yet. Therefore, the current study was conducted to accumulate the basic data which can be subsequently used to determine appropriate application amount of swine slurry liquid fertilizers (SCB liquid fertilizer and storage liquid fertilizer) as well as the application method for each liquid fertilizer. For this, growth of rice was cultivated under the treatment of SCB liquid fertilizer, storage liquid fertilizer, and chemical fertilizer. Also, control treatment (no fertilizer) was included for comparison and all treatments were conducted in five replication. Rice growth was good with the treatment in the order of chemical fertilizer>storage liquid fertilizer>SCB liquid fertilizer>control and likewise, the yield amount of rice straw was in the same order of rice growth. The rice yield amount appeared to be no difference among the treatment except control which showed the least yield amount. Also there was no difference in nitrogen and phosphorus concentrations in rice among the treatment except control which showed the least concentration.

• Journal of Biosystems Engineering
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• v.13 no.3
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• pp.44-51
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• 1988

The objective of this study is to develop a grain handling system for loading, unloading and transporting of rough rice stored at the in-bin drying and storage (IBDS) developed by the Korea Advanced Institute of Science and Technology(KAIST). A mechanized Fain handling system consisted of a portable auger and a gate was developed and tested. The test results can be summarized as the following: 1) The loading capacity of the handling system developed is $16.2m^3/h$ (8.3 ton/h) for the Indica type rice and $13.0m^3/h$(7.3 ton/h) for the Japonica type. It is greater than that of manual handling as much as 2.5 - 2.7 times. 2) The unloading capacity of the handling system developed is $16.0m^3/h$(8.2 ton/h) for the Indica type rice and $12.6m^3/h$(7.0 ton/h) for the Japonica type. It is greater than that of the manual as much as 4.7 - 5.5 times. 3) For 3-ton capacity of the storage, the loading and unloading can be performed for 20 and 30 minutes by one man operation of equipment. while 60 and 120 minute for the manual of 2 men, respectively. 4) The volumetric efficiency of the system developed is 0.42 - 0.54 and the power efficiency is 4.0 - 4.4. 5) The break-even quantity of the handling system developed is about 38.6 ton($68.7m^3$) of rough rice and the initial investment for the system would be returned within five years for the most owners of the KAIST IBDS system.

• Proceedings of the Korean Society for Agricultural Machinery Conference
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• 2000.11b
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• pp.396-404
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• 2000

Post harvest processes for rice include drying, storage and processing. Drying has a great effect on the quality of the grain. The existing rice centers are with the ill equipped, especially with drying and storage facilities. The rice harvesting has bully mechanized, a large volume of rice with high moisture content are taken to the rice processing complex(RPC). Three, the need for drying and storage facilities becomes more urgent. At present the daily drying capacity of RPC can't exceed over 40~50 M/T. Therefore new technology and facilities for a high quality and main efficient drying should be introduced one such technology is the continuous flow drying system. This research, aims to test performance efficiency the mixed continuous flow grain dryer was whose daily drying capacity is 100 M/T. The results of the performance tests of the dryer are shown as follows; (1) The temperature distribution of the drying modules were measured by a temperature recorder. The fifth module showed the highest value, followed by the seventh and the third. (2) When the intake air temperature was $55^{circ}C$, the drying rates were 1.7 and 2.6%, wb/pass in the exhaust temperatures of 20 and $22^{circ}C$. And when the intake air temperature was $60^{circ}C$, the drying rates were 1.7 and 2.3%, wb/pass in the exhaust temperatures of 22 and $25^{circ}C$. (3) The average increased rate of cracked grains after the drying process was 0.7% which is below the tolerance limit (2.0%) of the continuous grain dryer.

• Food Science and Preservation
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• v.19 no.4
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• pp.477-484
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• 2012

Chapssaltteok is a Korean dessert that consists of glutinous rice cakes filled with sweet bean paste. Emulsifiers and saccharides are used as anti-staling agents in the cakes to increase their shelf life. this is especially necessary for industrialized glutinous rice cakes, such as chapssaltteok. This study was conduvted to evaluate the suppression effects of retrogradation in chapssaltteok under various concentration of saccharides and emulsifiers (SP). Glutinous rice cake was manufactured with a multifunctional extruder, wrapped with polyethylene film, and stored at $4^{\circ}C$ for five days. The texture properties of the samples were assessed using a texture analyzer. The results showed that the addition of 0.5% SP, 15% sucrose, 20% low DE syrup, or 10% maltose effectively for delayed the retrogradation during the storage period.

• Journal of the FoodService Safety
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• v.5 no.1
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• pp.19-29
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• 2024

Medicinal cooked rice with Astragalus membranaceus extract and garlic was developed as a ready-to-eat product. The response surface methodology was used to examine the effect of garlic and Astragalus membranaceus extract addition on the color, texture, and sensory properties to optimize the product. The product was also analyzed for microbiological, sensory, and physical property changes during storage.As for the color, taste, and overall acceptability, the sensory scores increased with the increase of Astragalus membranaceus extracts (p<0.05). The sensory scores for the product ranged between 9.17~9.92 and foodborne microorganism such as Bacillus cereus, Salmonella, Staphylococcu aureus, and Eschericha coli were not detected after 13 storage days. Therefore, the possible shelf life was evaluated for up to13 days of storage. When considering health and convenience are important factors in the development of new food products, the medicinal and biological effects of garlic and Astragalus membranaceus could be useful for providing healthy diet options for senior consumers. The results of sensory and microbiological tests showed the potential for the commercialization of ready-to-eat cook-chill product as an alternative of cooked rice for Asian populations and Korean senior consumer market.

• Journal of Biosystems Engineering
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• v.13 no.4
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• pp.46-55
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• 1988

The objective of this study was to develop a computer measurement and control system which enable it possible to manage the natural air rough rice drying and storage properly and safely. The following contents of work were taken in this study in order to fulfill the above goal: 1) Design and construction of measurement system which can measure the rough rice drying conditions automatically and transfer them to computer system for data processing. 2) Development of a management software which can determine the need of fan operation by the analysis of drying and/or storage conditions. 3) Design and construction of a control system which deliver the computer decision of fan operation and make it on and off. 4) Technical and economical analysis of the computer measurement and control system development by the comparison experiments of the computer management and of the manual.