• Management Science and Financial Engineering
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• v.16 no.1
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• pp.1-16
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• 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.

• Korean Journal of Food Science and Technology
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• v.5 no.2
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• pp.129-135
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• 1973

The accumulation of peroxides, acid values, and carbonyl values during irradiation and post-irradiation storage of the ricebran oil has been studied. The rice bran oils were irradiated two doses of 2 and 7 megarads (300 rads/sec) at $23^{\circ}C$ atmospheric circumstance. The acid values, peroxide values and carbonyl values were measured at regular intervals of one week during the storage at $5^{\circ}C$ and $25^{\circ}C$. 1) During the storage, the acid values of the irradiated rice bran oils increased or decreased insignificantly regardless of the addition of antioxidants and storage temperature. 2) The peroxide values were not increased continuously but increased zigzag. The result was indicated that the composition and decomposition of peroxides occurred continuously throughout the storage. 3) As the peroxide values increased, carbonyl values decreased and changed quite differently, but, especially in 7th week, they were constant or insignificant. 4) Dibutylhydroxytoluene is more effective than caffeic acid in retarding the formation of peroxides during irradiation of rice bran oils and post-irradiation storage. The effect of antioxidant is more efficient at 2 megarads than at 7 megarads irradiation. When we store the rice bran oil, the addition of antioxidants of post-irradiation is more desirable than that of preirradiation. 5) In spite of changing conditions such as storage temperature and addition of antioxidants, the peroxide values of rice bran oils irradiated at 2 megarads were always greater than those at 7 megarads during the storage. Peroxide values of samples at high temperature $(25^{\circ}C)$ storage increased as twice as those of low temperature $(5^{\circ}C)$ storage samples. At low temperature, peroxide values in the first week increased twice during the period of 8th weeks storage, but those did from three to four times at higher temperature in the same period Therefore, the low temperature storage is recommandable too.

• Proceedings of the Korean Society for Agricultural Machinery Conference
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• 1994.06f
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• pp.139-160
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• 1994

The-state-of-the-art of rice drying in the U.S.A. is presented. The U.S.A. is a minor producer but major exporter of rice. Head yield is its major criterion in evaluating rice quality . A decrease of 1 to 3 points in head yield can be expected to occur in a well-designed rice-drying system. Rice is dried on the farm in bins in the U.S. A., and n high-temperature continuous -flow dryers at the elevator level. Two relatively new rice-drying systems are discussed in some detail. : The top-bin/in -bin-counterflow bin-type on-farm dryer, and the concurrent-flow high-temperature elevator dryer.

• The Korean Journal of Food And Nutrition
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• v.31 no.1
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• pp.94-103
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• 2018

The quality characteristics of bread with black rice flour were investigated to find the most preferred ratio of black rice flour. Its moisture, ash content, crude protein, crude fat, amino acids, and texture were analyzed. A sensory evaluation was also performed. The moisture and crude fat of bread with black rice flour were decreased in proportion to the added amount of black rice flour, but the crude protein and ash content were increased. The volume of bread decreased as the added amount of black rice flour increased. The pH value of bread increased in proportion to the added amount of black rice flour. The value of brightness and yellowness of the dough were the highest in the control. The added amount of black rice flour was negatively correlated with the brightness and the yellowness of the dough, but was positively correlated with the redness. Total free amino acids were found, and the dough with 5% black rice flour contained the highest amount, followed by 3%, 2%, and 1%. When evaluating the storage days, the springiness and cohesiveness of bread with black rice flour they decreased with time, but the chewiness and brittleness increased. Regarding the taste, preference was given to the bread with 2% black rice flour, which had the lowest rejection rate and was not affected by time in any meaningful sense. The bread with 2% black rice flour won the highest scores in the overall preference measurement.

• The Korean Journal of Food And Nutrition
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• v.30 no.3
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• pp.464-472
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• 2017

The qualities of rice cooked on heat plate, induction heat and heat plate with pressure, were investigated. The weight, volume, water soluble index (WSI), hydration by SEM (Scanning Electron Microscope), and gelatinization by DSC (Differential Scanning Calorimetry), as well as the consumer acceptability of cooked rice were analyzed. The weight, volume and WSI of rice cooked on heat plate with pressure were higher than those of rice cooked on heat plate and induction heat. The rice cooked on heat plate with pressure also showed higher degree of hydration and gelatinization, and lower degree of enthalpy of gelatinization than the rice cooked on heat plate and induction heat for 5~15 min. The consumer acceptability revealed that the odor, appearance, taste, texture and overall acceptance of rice cooked on induction heat were better than those of rice cooked on heat plate and heat plate with pressure. During storage in a cooker for 0~12 h, there was a decrease in the consumer acceptability of cooked rice. Overall results indicate that the qualities of rice cooked on induction heat and heat plate with pressure were higher than those of rice cooked on heat plate.

• Proceedings of the Korean Society of Crop Science Conference
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• 2022.10a
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• pp.306-306
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• 2022

• Korean journal of food and cookery science
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• v.26 no.2
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• pp.165-170
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• 2010

Although the demand of ready-to-eat (RTE) foods such as Kimbab is growing, large quantities and wide distribution of these foods is difficult due to their short shelf-life, exposed packaging with hygienic risk, and decreased quality at refrigerator temperatures. This study was undertaken to develop preservation and storage methods to extend the shelf-life of RTE rice products using microwave and packaging methods such as vacuum and modified atmosphere packages. RTE rice ball samples inoculated with Escherichia coli, Salmonella Typhimurium, Listeria monocytogenes, Staphylococcus aureus or Bacillus cereus were microwave treated for 0, 30, 60, 90 and 120 seconds. Populations of pathogens on the rice balls were significantly reduced with an increase in treatment time. There were more than 5 log reductions of all pathogens when the samples were microwave treated for 60 seconds. RTE rice balls inoculated with two pathogens (S. aureus and B. cereus) were packaged via air, vacuum, $N_2$ gas, and $CO_2$ gas following microwave treatment for 90 seconds. The initial S. aureus and B. cereus concentration before treatment was 7.60 and 6.59 log CFU/g, and these levels were reduced by 3.37 and 2.18 log CFU/g after microwave treatment. The levels of pathogens were significantly increased during storage time at room temperature. $CO_2$ packaging was the most effective at inhibiting microbial growth among the tested packaging methods. The levels of total mesophilic count, S. aureus and B. cereus after 5 days of storage were 7.7, 8.8 and 9.3 log CFU/g in air packaged samples and 2.4, 3.2 and 8.3 log CFU/g in $CO_2$ gas packaged samples, respectively. However, after 3 days of storage higher levels of B. cereus were observed in all samples, indicating that the samples were not safe to be consumed. Base on these results, microwave treatment and MAP packaging methods using $CO_2$ gas could be used as a potential method for extending the shelf-life of RTE foods.

• Journal of Biosystems Engineering
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• v.31 no.4 s.117
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• pp.355-362
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• 2006

A one-dimensional heat conduction problem in cylindrical coordinate system was solved using Crank-Nicolson finite difference method to predicting the temperature distribution in rice storage bin with wall insulator. The model can simulate the grain temperatures in insulated round bins using the input data of initial grain temperature. ambient air temperature, wind velocity, solar radiation on a horizontal surface, and thermal properties of grain, bin wall, wall insulator, insulator cover, and air. Temperatures were collected at the bin center, 0.65m in radial direction from the center, and near the bin wall in 2.7m diameter bin filled with rough rice to depth of 3.0m were used to validate the simulation model. Grain temperatures predicted by the model were in very good agreement with the measured temperatures. The residual mean square error between measured and predicted grain temperatures at the bin center was $1.38^{\circ}C$.

• The Korean Journal of Food And Nutrition
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• v.28 no.2
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• pp.313-319
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• 2015

This study encouraging the consumption of rice. The Tarakjuk in which red yeast rice was added showed the highest water content 78.31%. The viscosity of RRT20, which had the largest amount of red yeast rice, was the lowest for 4,125.50, and pH was the highest in RRT0 The sugar content of Tarakjuk with red yeast rice was the highest in RRT0 for. lightness (L) was lowest in RRT20 which had the largest amount of red yeast rice for, and its red and yellow lighteners were also the highest for respectively. storage at $4^{\circ}C$, no microorganism found for 0 to 1 day of storage but found in every group. The group showed the smallest of microorganism for $2.9{\times}10^2CFU/mL$. On the 7 day, microorganism also found 40% added showed the smallest of microorganism for $3.1{\times}10^4CFU/mL$. The color of the 20% added group, 6.74, was higher than that of the control group, 4.87, but the difference was not significant. The flavor was the in the 30% added group for 5.90, and taste was the in the 20% added group for 6.01 The control group showed the lowest preference for 4.91. The after taste was the in the 30% added group for 5.48. The viscosity of the 40% added group was higher for 5.39 than that of the control group for 5.06, no significant difference. The overall preference was rated highly, and the 20% added group showed the highest preference for 5.57.

• Proceedings of the Plant Resources Society of Korea Conference
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• 2021.04a
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• pp.38-38
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• 2021

The seeds of rice with variable status were examined the germination rate after 10 years of long-term storage (-18℃) conservation. For seeds of wild relatives, 2 accessions were examined and germination rate of all accessions showed no changed after freezing conservation. For seeds of native germplasm, 1,259 accessions were examined and germination rate of 696 accessions was increased or showed no change after 10 years of long-term storage. Germination rate of 432 accessions was decreased with below 15% of initial germination rate. For 79 accessions of native germplasm, germination rate of seeds was decreased with above 15% of initial germination rate after 10 years of long-term storage, which is needed to be rejuvenated. For seeds of developed varieties, 873 accessions were examined and germination rate of 486 accessions of developed varieties was increased or showed no change after 10 years of long-term storage. Germination rate of 251 accessions was decreased with below 15% of initial germination rate. For 25 accessions of developed varieties, germination rate of seeds was decreased with above 15% of initial germination rate after 10 years of long-term storage, which is needed to be rejuvenated. For seeds of developed line, 2,131 accessions were examined and germination rate of 1,245 accessions of developed line was increased or showed no change after 10 years of long-term storage. Germination rate of 588 accessions was decreased with below 15% of initial germination rate. For 96 accessions, germination rate of seeds was decreased with above 15% of initial germination rate, which is needed to be rejuvenated.