• Korean journal of food and cookery science
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• v.26 no.2
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• pp.220-228
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• 2010

This study was designed to examine the effectiveness of an unused tunnel as a rice storage place. The physicochemical changes of rice grains were investigated during 8-months of storage in the tunnel located at Kyungnam province, Korea. Two kinds of tunnel stored rices, NP(rice grown with no pesticides) and LP(rice grown with less pesticides) were compared with $5^{\circ}C$ stored rice as a control. The peroxidase activities, as an index of freshness of rice grains, gradually decreased and NP appeared to be fresher than LP. Whiteness, grain wholeness, and chalkyness were less desirable for the tunnel stored rice than the control, with no significant difference of physicochemical properties, including the broken, damaged, colored rice, and contents of moisture, protein, and amylose. Palatability dropped below 70 in all three groups at later phase. The sensory evaluation showed that overall preference was slightly higher for the control but not significantly different from the other two groups. From all the evidences shown, unused tunnels may be an effective place for a long-term rice storage, since the average temperature inside the tunnel was maintained very constantly around $14.3^{\circ}C$ and relative humidity was optimal for rice storage, especially during spring and summer seasons.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.53 no.3
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• pp.285-291
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• 2008

This study was performed to find out starch properties of rice grains in three varieties with different amylose content, Ilpumbyeo (non-waxy), Goami2 (high amylose), and Hwasunchalbyeo (waxy rice). There was no difference among physico-chemical characteristics of rice grains, but Goami 2 showed $2{\sim}3$ folds higher crude fat (1.36%) than Ilpumbyeo. Pasting properties of RVA showed the highest values of maximum viscosity, breakdown, and final viscosity in Ilpumbyeo. A similar chain length distribution of amylopectin was found in Ilpumbyeo and Hwasunchalbyeo, indicating that DP 12 had the highest distribution. Goami 2 had the highest distribution in DP 14, and showed the lower percent (14.1%) than other rice cultivars. Thermal properties of DSC showed that the values of Tc and Tp of Hwasunchalbyeo were similar to Ilpumbyeo, whereas a slightly higher Tc was observed. The absorbtion enthalpy was also the highest (11.1 mJ/mg) in Hwasunchalbyeo. Goami 2 showed higher To, but the lowest enthalpy (6.52 mJ/mg) compared to Ilpumbyeo (7.92 mJ/mg). Retrogradation properties, which were measured with the gelatinized rice sample used for DSC, and stored in $4^{\circ}C$ during 6 days, indicated that retrogradation absorbtion peak was the first peak at $52.6{\sim}55.2^{\circ}C$, and the second peak above $95^{\circ}C$. Retrogradation enthalpy of Goami 2 was the highest value (5.12 mJ/mg).

• Applied Biological Chemistry
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• v.33 no.1
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• pp.24-33
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• 1990

The changes in water uptake rate, cooking properties, color of rice grains and gelatinization properties of brown and milled rices during storage were studied. The brown and milled rices were stored at $4^{\circ}$ and $25^{\circ}C$ for 5 and 3 months, respectively. The water uptake rate constants of rices during hydration at $30^{\circ}$ were linearly decreased during storage. The volume increase rate also showed similar trend to the water uptake rate. The terminal point of cooking of milled rice at $100^{\circ}$ in a sealed brass vessel was about a half of that of brown rice. The cooking rate of milled rice was 1.8 times faster than that of brown rice. The cooking rate constant of both brown and milled rices linearly decreased with the increase of storage time. The L(lightness) value increased for brown rice grain and remained unchanged for milled rice grain during storage. The peak viscosity of rice flours by amylograph increased during storage, but enthalpy for gelatinization decreased, as measured by differential scanning calorimetry.

• Korean journal of applied entomology
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• v.27 no.2
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• pp.117-124
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• 1988

An Investigation of insect pests in rice stored was carried out in Jeonnam region of Korea. The total of 2 class, 7 orders 16 families and 25 species were recorded in Lepidoptera; 8, Coleoptera; 11, Orthoptera; 1, Thysanura 1, blattaria; 2, Hymenoptera; 1 and mites; 2 spe-cies. The important species among them were Sitotroga cerealella, Ephestia cautella, Paral-ipsa gularis, Poldia, in Lepidoptera, and Sitophilus orzae, Oryzaephilus surianmensis, Cryptolestes ferrugineus, Tribolium castaneum, Tenebroides mauritanicus, Attagenus japonicus, in Coleoptera and Blatella germanica, in Blattaria and Acarus siro Petrobia latens, in mites. The duration of maximum occurrence were the late June to mid July for Sitotroga cerealella, the mod July to early August for Oryzaephilus surianmensis the mid July to August for Tribolium castaneum, the early July to late July for Sitophilus orzae, the mid June to early July for Attagenus japonicus the mid June to late Spetember for Blatella germanica and the late April to late May for Acarus siro and Petrobia latens, respectively in investigation, Blatella germanica(Blattaria) which was no problem in stored rice insect till now was mainly distributed a coastal plain and period of occurrence was long amount of occurrence was great. Rice weevil has 4 generations under natural conditions and the peak of 1st perood time was ranged from middle of jun. to last decade of Jun., 2nd period was from the lats decade of Jul. to first decade of Aug., 3rd period was from middle of Sep. to late Sep., 4th period was middle of Oct. to early Nov.

• Mycobiology
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• v.42 no.1
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• pp.59-65
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• 2014

Entomopathogenic fungi are promising pest-control agents but their industrial applicability is limited by their thermosusceptibility. With an aim to increase the thermotolerance of Isaria fumosorosea SFP-198, moisture absorbents were added to dried conidial powder, and the relationship between its water potential and thermotolerance was investigated. Mycotized rice grains were dried at $10^{\circ}C$, $20^{\circ}C$, $30^{\circ}C$, and $40^{\circ}C$ and the drying effect of each temperature for 24, 48, 96, and 140 hr was determined. Drying for 48 hr at $10^{\circ}C$ and $20^{\circ}C$ reduced the moisture content to < 5% without any significant loss of conidial thermotolerance, but drying at $30^{\circ}C$ and $40^{\circ}C$ reduced both moisture content and conidial thermotolerance. To maintain thermotolerance during storage, moisture absorbents, such as calcium chloride, silica gel, magnesium sulfate, white carbon, and sodium sulfate were individually added to previously dried-conidial powder at 10% (w/w). These mixtures was then stored at room temperature for 30 days and subjected to $50^{\circ}C$ for 2 hr. The white carbon mixture had the highest conidial thermotolerance, followed by silica gel, magnesium sulfate, and then the other absorbents. A significant correlation between the water potential and conidial thermotolerance was observed in all conidia-absorbent mixtures tested in this study (r = -0.945). Conidial thermotolerance in wet conditions was evaluated by adding moisturized white carbon (0~20% $H_2O$) to conidia to mimic wet conditions. Notably, the conidia still maintained their thermotolerance under these conditions. Thus, it is evident that conidial thermotolerance can be maintained by drying mycotized rice grains at low temperatures and adding a moisture absorbent, such as white carbon.

• Journal of architectural history
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• v.20 no.6
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• pp.41-56
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• 2011

This study mainly examined the unit space (room) called 'MARI' of the private houses that were built between the 19c and the early 20c in the insular areas of southwestern sea. Generally, this region has unique historicity (restructure of the insular environment in the 17c and the 18c) and geographic environment that are different from inland regions thus the environment is presumed as a related factor to developments and structures of the private houses. 'MARI' is a noticeable space that is installed in a main building without an exception even in small 3 bedroom private houses. Its nature has location and usage distinctions in an architectural plan with similar 'MARU' of inland Jeollanam-Do. There are large crocks filled with grains at MARI. Thus, MARI is a storage room. Mostly rice and various other kinds of grains are stored in the several crocks, large and small. Many household goods are kept here as well. Another peculiar function of MARI is that this space commonly enshrines ancestral tablets of three generations. Hence, MARI takes a role of a shrine of an aristocratic house from an inland region. Considering the size of the house and space, this seems to be a very unprecedented utilization of area. MARI is located at the top (at the head of the house) on the floor plan. In other words, it is located at the space in the highest rank. The importance of ancestor worship and grains is evinced architecturally. It is really interesting fact that MARI is also located within recently built modern houses (Cheongsan Island, Joyak Island, etc.). Therefore, it can be said that the unique MARI tradition of this region has an intact continuity even today. After all, MARI has a great significance as a unique unit space of insular areas of southwestern sea that is installed in the main buildings of all houses regardless of size and shape of the houses, and their insular locations.

• Microbiology and Biotechnology Letters
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• v.10 no.4
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• pp.297-305
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• 1982

Environmental conditions of fungal growth on Korean rice grain, Milyang No.23, were studied and optimum treatment conditions of the selected fumigants for controlling fungal deterioration of rice were investigated The results are as follows. 1. Most of the fungi grew well above 80% relative humidity and 19% moisture content within 10-30 days. But at 12.5-13.0% moisture content of grains, only Aspergillus candidus, Asperillus versicolor, Penicillium chrysogenum, and Trichothecium roseum were developed within 2 months. The other fungi were only detectable for their mycelial growth under microscopic observation. 2. Among the ten fumigants tested to control the fungal growth on the rice, ethylene oxide was found to be the most effective at a leve1 of 16 mg/$\ell$ for 48 hrs treatment and the next was methyl bromide (32 mg/$\ell$), acrilonitrile and methyl iodide (64 mg/$\ell$). The other fumigants, such as ammonia, methyl formate, ethyl formate, carbon dioxide and propionic acid were found less effective under the tested conditions.

• Korean journal of applied entomology
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• v.3
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• pp.27-30
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• 1964

The effects of the rice weevils(Sitophilus oryzae L.) on naked barley and wheat were studied in connection with the moisture contents and the molds in the grain under the controlled conditions; R.H. $75\%,\; 28^{\circ}C.$ 1. The moisture contents of control grain were decreased $2.07\%$ for naked barley and $1.29\%$ in wheat in four weeks. 2. The moisture contents of naked barley which had been infested with 100 weevils were decreased $0.29\%$ and were increased $0.79\% in the berley infested with 200 weevils at t beginning. In wheat, the moisture contents were decreased by$0.84\%\; and\; 0.13\%$ in respective experimental lots. 3. The moisture contents of grains have close relation with the population densities of the weevils in the grain. 4. The pattern of the change in the moisture content of grain have close relation with the population densities of the weevils in the grain. 5. The number of the mold colonies in the grain increased exponentially with the increase in the population densities of weevils in the grain. 6. The species of the mold found were A. restrictus and A. versicolor, which were the most abundant, and A. candidus was also found, but Ins common.

• Food Science of Animal Resources
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• v.33 no.5
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• pp.646-654
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• 2013

In this study, quantitative analysis of major volatile flavor compounds from yogurt was conducted using headspace-solid phase microextraction (HS-SPME) GC-FID analysis technique, and the changes of volatile aroma compounds during the storage period were evaluated. The yogurt was prepared with the addition of 2% cereals, such as, white rice (WR), brown rice (BR), germinated brown rice (GBR) and saccharified germinated brown rice (SGBR). After fermentation, the products were stored at $5^{\circ}C$for 15 d. The major volatile aroma compounds in yogurt, such as acetaldehyde, acetone, diacetyl and acetoin were able to be extracted using HS-SPME technique efficiently. The regression ($r^2$) value of standard curve prepared with various concentrations of individual flavor chemicals was analyzed over 0.9975, and reproducibility was acceptable to apply quantitative analysis. The analysis of volatile components of control sample during storage showed that the acetaldehyde on 0 d was 10.83 ppm, and that contents were increased to 15.67 ppm after 15 d of storage. However, addition of BR, GBR and SGBR decreased the acetaldehyde contents during storage periods. The acetone content of all treatments during storage was not significantly different. The diacetyl content of all treatments were increased during storage and the addition of SGBR showed the highest amount of diacetyl (0.84 ppm) among treatments on 15 d of storage. The acetoin content of yogurt added with grains was higher than that of control during storage. As a result, the content of volatile aroma compounds in yoghurt during storage period could be analyzed HS-SPME extraction technique effectively, and HS-SPME/GC analysis can be considered for quality control of fermented milk products.