• Korean journal of food and cookery science
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• v.21 no.3 s.87
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• pp.326-338
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• 2005

The purpose of this study was to investigate the effect of isolate soybean protein (ISP) and rice flour on the characteristics of rice noodles. As the levels of ISP and rice flour increased, water binding capacity, swelling power of rice noodle increased. In RVA, pasting temperature, Set back showed an increasing tendency with peak viscosity, holding viscosity, break down, final viscosity of rice noodle increased as the level of rice flour by decreasing. Peak time was not significant. The weight, water absorption and volume of the cooked noodles were decreased. The turbidity of rice noodle increased. The Hunter color L, a-values of the dried rice noodle decreased. Cooked rice noodle quality increased with by decreasing the level of rice flour level. B-values of dried rice noodle and cooked rice noodle increased. Texture profile analysis of cooked rice noodle showed an increase of hardness. Adhesiveness, cohesiveness of cooked rice noodles decreased with by decreasing the level of ISP and rice flour. Gumminess, springiness, chewiness were increased. Sensory evaluation, showed gloss was increased. Hardness and chewiness of the cooked ice noodles were increased. Adhesiveness was not significant. Color and overall- acceptability were increased. Relationship between sensory and mechanical examinations (The overall quality of sensory examination for gloss) had a negative correlation with the mechanical examination for b-value (p.0.05). Mechanical examination for b-value had a positive correlation of sensory evaluation for hardness, chewiness, which had negative correlation of sensory evaluation for color. Scanning Electron, Microscopes observation of rice noodle was showed that the size of the hole grown was increased with by increasing the level of rice flour. From the above results, the most advisable mixture ratio of rice noodle evaluation was can be derived as follows: 171g rice flour, 114g wheat flour, 15g soybean protein isolate, 120ml water, and 6g salt.

• Korean Journal of Food Science and Technology
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• v.20 no.3
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• pp.392-398
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• 1988

Gelatinized rice flours were prepared by drum drying at different moisture contents of slurry made from dry milled and wet milled rice flours. Milled rice samples were prepared from the Chuchung and the Samgang varieties. Degree of gelatinization of drum-dried rice flours revealed over 92% at 60% moisture content of wet milled rice flours and 80% moisture content of dry milled ones. With regards to amylogram and rheological properties, drum-dried rice flours prepared from wet milled raw materials showed higher viscosity than from dry milled ones. Increasing water contents in the slurry increased water absorption index(WAI) and decreased water solubility index(WSI). Hunter's color values of drum-dried rice flour at high moisture contents showed higher L values and lower b values. For the preparation of gelatinized rice flours by drum drying process, the higher water content caused more gelatinized network structure of rice starch in scanning electron micrographs. With regards to farinogram properties of dough with drum-dried rice flours and wheat flours in mixing ratio of 1 to 9 by weight, drum-dried rice flours made from wet milled raw rice flours revealed higher MTI than from dry milled ones.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.33 no.4
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• pp.350-352
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• 1988

This study was carried out to know the influence of turbidity of submerged water on photosynthetic rate of rice plant after water submerging treatment. Rice plants were transplanted in the pot at maximum tillering stage and they were sumberged for 3days at meiotic stage, 20days after transplanting, in the plastic container which had the clear and turbid water temperature adjusted around 24 to $25^{\circ}C$. Photosynthetic rate at 6 hours recovery after submergence was 41.5 to 54.2% compared to the control, but in the case of cultivar 'Nagdongbyeo', it was rapidly increased by 97.3 to 104.6% in the clear water and by 68.6 to 77.5% in the turbid water at 2 to 4 days recovery after submergence. Photosynthetic rates per plants at 6 hours to 4 days recovery after submergence were 128.3 to 245.5 $C_2$ mg.hr.$^{-1}$, in 'Samgamgbyeo' and 71.1 to 162.4 $CO_2$, mgㆍhr.$^{-1}$ in 'Nagdongbyeo' Photosynthetic rate to respiration ratio of rice plant recovery after submergence was lower compared to control plant and it was lower in 'Nagdongbyeo' than that in 'Samgangbyeo'.ngbyeo' than that in 'Samgangbyeo'.gangbyeo'.pos;.

• Journal of Biosystems Engineering
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• v.26 no.5
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• pp.469-474
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• 2001

Milling the rice with low moisture requires more energy, produces more cracked rice, and results in reducing taste of cooked rice. Accordingly, it is necessary to add moisture to the rice with low moisture to obtain optimum moisture level for milling and taste of rice. This study was performed to evaluate the influence of initial moisture content and absorption rate on rice crack, milling energy and whiteness of milled rice and to obtain the information for design of rewetting system mounted on stirring device in grain bin. The tests were conducted for the four levels of initial moisture content in the range of 11.4 to 14.5%(w.b.) and six levels of absorption rate in the range of 0.04 to 1.0%, w.b./hr. In the case of lower moisture content below 12%(w.b.), crack ratios of brown rice were remarkably high regardless of initial moisture contents. Therefore, it was found that rough rice below 12%(w.b.) in initial moisture content could not rewetted by spraying water without crack generation of low level. Absorption rate must be below 0.3%, w.b./hr to maintain crack ratio increase of less than 1% regardless of initial moisture contents. In the case of allowable crack ratio increase of 2% and 5%, it was found that the maximum absorprion rate was respectively 0.6%, w.b./hr and 1.0%, w.b./hr in the initial moisture content of above 13.5%(w.b.). Rewetting the rough rice in moisture content of 11.4 to 14.5%(w.b.) to 14.3 to 16.9%(w.b.) decreased milling energy consumption by 15.9 to 22.3%. The effect of energy saving was higher in the samples of higher initial moisture content. Whiteness of milled rice was decreased by 0.5 to 1.5.

• Korean Journal of Food Science and Technology
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• v.32 no.1
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• pp.90-96
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• 2000

The optimum cooking conditions for large scale continuous gas cooker were studied with three varieties of rice. Optimum soaking time for the cooker was estimated to be 30 min at cooking temperature above $20{\circ}C$, while 60 min at cooking temperature below $10{\circ}C$. The ratio of water-to-milled rice giving the best eating quality was founded to be $1.41{\sim}1.48$, and corresponding moisture content of cooked rice ranged from 60 to 62% for different rice varieties. The optimum ratio of water to milled rice. (Chucheong) decreased from 1.50 to 1.37 with increase in the amount of milled rice from 4.0 to 6.5 kg in a cooking vessel. However, actual water uptake by rice (g water absorbed per g rice) on cooking was nearly constant value of 1.13, which means that evaporated water during cooking increases with decreasing the amount of rice in a cooking vessel.

• Journal of the East Asian Society of Dietary Life
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• v.1 no.2
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• pp.115-127
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• 1991

Information on brew time for Samhaeju can get from the 26 kinds of classical literature, which deal with Samhaeju. Usually, Samhaeju is brewed on any day of the Boar in January of the lunar calendar. However, any day of the Boar in a year seams to be possible for the brew time. In the first step of the manufacture procedure, nonglutinous and glutinous rice are used with the same propontion. The nonglutious and glutinous rice ratio become higher on the 2nd and the 3rd step than in the 1st step. The amount of water adding to the Samhaeju-base is increased step by step. In the first step, processing type of the cereal is predominantly gruel type, which is followed by rice calce. In the 2nd step, rice cake and doughnut-type rice cake are more common type than gruel type. In the 3rd step, processing type of the cereal in Samhaeju is mostly steamed water-soaked rice. Companing China and Japan with Korea, there is difference in the processing types of the cereal. They use steamed water-soaked rice in any step. Nuruk(fermenter) is added to the cold processed cereal in the first step.

• Korean journal of food and cookery science
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• v.12 no.2
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• pp.146-152
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• 1996

Determining the optimal mixing ratio of pumpkin, water, glutinous rice powder, red bean, kidney bean in preparing Hobakjook has been attempted and on the basis of it, Hobakjook with glutinous rice powder was set to be A group, and the one that glutinous rice powder was replaced by brown glutinous rice powder for the purpose of enhancing preference and nutrition was set to be B group. A group and B group with additional 0％, 5％, 10％, 15% perilla powder of pumpkin weight was labeled as Al-A4 and Bl-B4 respectively, and then analyzed nutritionally. Optimal material mixing ratio and preference was investigated by use of sensory evluation and instrumental test. As a result, the optimal material mixing ratio was determined as pumpkin 400 g, water 60 cc, glutinous rice powder 40 g, red bean 30 g, kidney bean 30 g, salt 4 g, sugar 10 g. In sensory evaluation significant difference (P < 0.05) was shown among the samples in color., flavor.1, falvor. II and overall quality. And A3 in viscosity, A2 in color, A4 in sweetness, B2 in flavor 1, Al and B2 in flavor 11, and B2 in overall quality was preferred most. Instrumental measurement shows that B4 in viscosity and A4 in sweentness was highestly recorded and showed significant difference (p<0.05). As the addition of perilla powder increased, the viscosity and sweetness was increased. In color measurement A4 in L value, A3 in a value, and Bl in b value was highestly recorded. And as perilla powder was added, L value and a value was increased while b value was decreased. Color in sensory evaluation was significantly correlated to b value in instrumental measurement. In summary, Hobakjook with brown glutinous rice was superior to the one with glutinous rice in preference and proximate composition, and as the addition of perilla powder was increased, proximate composition was increased but preference was rather decreased, and Hobakiook with 5％ addition of perilla powder to brown glutinous rice powder was preferred most.

• Journal of Biosystems Engineering
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• v.23 no.1
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• pp.13-20
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• 1998

Carbonized rice husk(char from rice husk) can be used to improve soils for planting, seedlings, horiculture, pomiculture and truck gardening. Although it is not a fertilizer in nature, it stimulates the growth of plants. Carbonized rice husk is highly recommended for raising soil/water temperature, keeping moisture and aerating roots of plants. The objective of this study was to develop the effective production method of carbonized rice husks by a non-slagging vertical cyclone combustor. A cyclone combustor w vortex collecor Pocket in addition to central collector pocket was selected and tested. Isothermal tests and mixed firing with LPG and rice husk were performed in order to characterize the system. hut rice husk was used during the isothermal test to find the mass collected of rice husk. It was impossible to ignite rice husk itself over the experimental conditions considered in this experiment. The composition of original and carbonized rice husks was analyzed by the ultimate analysis. With the air flow rate of 20 ㎥/h, LPG flow rate of 0.45 1/min, the required carbonized rice husk could be obtained.

• Korean Journal of Agricultural Science
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• v.8 no.1
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• pp.97-107
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• 1981

This study was carried out in order to provide the basic data necessary to develop the effective and desirable cooking method on large scale for investigating the physical characteristics of cooked rices and studying optimum cooking conditions by pressure in kettle cooking rices. Milyang-15, local Japonica type and Milyang-23, high yielding Indica type major varieties cultivated in Korea were used as cooking sample after polishing 70% and 90% respectively, and the results obtained are summarized as follows. 1. The average moisture content of cooked rice by open kettle and pressure kettle method in typical households were 65.17% and 64.52%, respectively. 2. In water absorption capacity of rice grain Milyang-23 was 4.5% higher than Milyang-15, and maximum water content after absorption in Milyang-23 was 29.14%. 3. The expansion volume of cooked rice was changed proportionally by water absorption, heating temperature and time, and maximum expansion volume of cooked rice was 3.2 times greater than rice grain. 4. The gelatinization degree of cooked rice intensively concerning in hardness of rice grain was increased as water-to-rice ratio, heating temperature and time increased, and it was 0.44 in Milyang-23 and 0.64 in Milyang-15 under the optimum cooking conditions as 160% water-to-rice ratio, $0.2kg/cm^2$ cooking pressure and 25 minutes cooking time. 5. The hardness of cooked rice was decreased as water-to-rice ratio, heating temperature and time increased, and it showed 2.35kg/wt in 90% polished Milyang-23 and 2.0kg/wt in 90 polished Milyang-15 under optimum cooking conditions. For maintaining the same level of hardness of cooking rice Milyang-23 required 25% much more water than Milyang-15. 6. The elasticity of cooked rice was changed proportionally by water-to-rice ratio, heating temperature and time, and it appeared 19.2mm and 15.7mm in 90% polished Milyang-15 and Milyang-23 respectively. 7. The gumminess of cooked rice was decreased as water-to-rice ratio, heating temperature and time increased, and it showed 60 and 73 in 90% polished Milyang-23 and Milyang-15, respectively. 8. The optimum cooking time on differerent pressure in kettle took 25 minutes at $0.2kg/cm^2$, 20 minutes at $0.4kg/cm^2$, 15 minutes at $0.6kg/cm^2$, and 10 minutes at $0.8kg/cm^2$.

• Journal of The Korean Society of Agricultural Engineers
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• v.60 no.4
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• pp.63-72
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• 2018

The main function of an agricultural reservoir is to supply irrigation water to paddy rice fields in South Korea. Therefore, the operation of a reservoir is significantly affected by the phenology of paddy rice. For example, the early stage of irrigation season, a lot of irrigation water is required for transplanting rice. Therefore, water storage in the reservoir before irrigation season can be a key factor for sustainable irrigation, and it becomes more important under climate change situation. In this study, we analyzed the climate change impacts on reservoir storage rate at the beginning of irrigation period and simulated the reservoir storage, runoff, and irrigation water requirement under RCP scenarios. Frequency analysis was conducted with simulation results to analyze water supply probabilities of reservoirs. Water supply probability was lower in RCP 8.5 scenario than in RCP 4.5 scenario because of low precipitation in the non-irrigation period. Study reservoirs are classified into 5 groups by water supply probability. Reservoirs in group 5 showed more than 85 percentage probabilities to be filled up from half-filled condition during the non-irrigation period, whereas group 1 showed less than 5 percentages. In conclusion, reservoir capacity to catchment area ratio mainly affected water supply probability. If the ratio was high, reservoirs tended to have a low possibility to supply enough irrigation water amount.