• 동아시아식생활학회지
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• 제12권6호
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• pp.547-553
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• 2002

This study was attempted to enhance the contents of dietary fiber and minerals of cooked rice by adding four different levels of carrot juice in cooking water (0%:A. 10%:B. 20%:C. 30%:D). The degree of gelatinization and retrogradation, sensory evaluation. and in vitro digestion ratio were tested. These results concluded that the rice cooked with 10～20 % of carrot juice in cooking water was quite acceptable. the optimum cooking conditions fur the rice were one hour presoaking time, 160% cooking water to rice ratio. 20 minutes heating time and 10 minutes steamed cooking.

• 한국농업기계학회:학술대회논문집
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• 한국농업기계학회 1998년도 하계 학술대회 논문집
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• pp.206-216
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• 1998

The structural characteristics of small scale rice polisher was analyzed to improve its performance. Spraying characteristic of nozzles used for rice polishing was also analyzed by a machine vision system. The internal pressure of the polishing chamber was measured according to outlet resistance, water spraying , and roller shaft speed. In addition , the performance of the rice polisher was evaluated to improve it in the basis of internal pressure in polishing chamber, whiteness , and broken rice ratio of clean rice according to the operating conditions. Actual nozzle discharge rate and drop size were 125cc/min and 86.97㎛, respectively. In the case of water spraying on rices, the internal pressure showed 4.9-9.8N/㎠ increase, broken rice ration decreased , and there was no difference in whiteness . The internal pressure increased up to two time with the increase of the outlet resistance. Also, the pressure at the upper part of screen was one and half times as high as the pressure at the lower part. In the case of water spraying rate of 150 cc/min, the roller shaft speed of 850 rpm resulted in no difference in whiteness and decrease of 0.3%in broken rice ratio, comparing to the roller shaft speed of 950 rpm.

• 한국농공학회:학술대회논문집
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• 한국농공학회 2003년도 학술발표논문집
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• pp.551-554
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• 2003

This study was carried out to investigate the effects of the pH of irrigation water on the growth, yield, and grain quality of rice. It acquire fundamental knowledges to set up irrigation water quality standards. The pot experiment was conducted with 5 treatments using irrigation waters with various pH values(control, 4, 6, 8, 10) and replicated four times with randomized block design. The results of this study showed that the uptake of N, P, and K, Ripened grain ratio and yield of rice tended to be reduced at the irrigation water of pH 4 and pH 10. P uptake, Ripened grain ratio and yield of rice at pH 4 water were significantly lower than the control. K uptake at pH 10 water was significantly lower than the control. Plant height, SPAD value and protein content of rice were not affected by the pH of irrigation water.

• 생명과학회지
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• 제11권2호
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• pp.121-125
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• 2001

Some attempts were made to investigate the biological characterisitcs of the green rice leafhopper(GLH) , Nepthotettix cincticeps Uhler in terms of nymphal development, emergence ratio. preovipositional period, growth index, adult longevity and fecundity fed on rice cultivar, Chucheongbyeo with no resistance gene and water foxtail, Alpecurus aequalis Sobol. var. amurensis Ohwi at 20 and $25^{\circ}C$ with a 16L;8D photoperiod. Development period of nymph on rice cultivar and water foxtail at $25^{\circ}C$ was shorter than that at 2$0^{\circ}C$ by twofold. The nymphal period of female was about one day longer than that of male. The mean emergence ratio of female and male on rice cultivar and water foxtail was 40.0, 76.7, 38.3, 73.3% at 20 and $25^{\circ}C$, respectively. Preovipositional period on rice cultivar and water foxtail at $25^{\circ}C$ was shorter that at 2$0^{\circ}C$ by twofold. Growth index on rice cultivar adn water foxtail at $25^{\circ}C$was higher than that at 2$0^{\circ}C$ by fourfold. Under the 20 and $25^{\circ}C$ condition, the longevity of female and male was longer on water foxtail than on rice cultivar, but the fecundity of GLH was higher on rice cultivar than on water foxtail. In conculsion, water foxtail seems to be adequate for spring host of GLH.

• 한국식품영양학회지
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• 제21권4호
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• pp.463-469
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• 2008

To make of basic date for the progressive global brand of Korean rice, we compared with characteristics of Calrose and two Korean rice cultivar, Chucheongbyeo(medium-late maturing cultivar) and Odaebyeo(early-maturing cultivar). General characteristics of rice, pasting property of rice flour by Rapid visco Analyser, determination of optimal ratio of water to rice for cooking by electric and pressure cooker and eating quality(sensory evaluation) of Calrose with that of Korean rice cooked at the optimal cooking conditions were measured. One kernel length of Calrose, Chucheongbyeo and Odaebyeo were 6.00, 4.73 and 5.22 mm, respectively. Calrose showed higher viscosity(195 RVU) in all parameters than Korean rices(Chucheongbyeo 176 RVU, Odaebyeo 178 RVU), of which the values were similar. These data imply that the properties of starch of Calrose may be different from that of Korean rice. In general, it is agreed, in Korea and Japan, that the balance of hardness and stickiness of cooked rice is very important. However, stickiness and overall eating quality for cooked Calrose was significantly poorer than Korean rices. Cooked Calrose did not significantly different in hardness, stickiness and overall eating quality compared with those of Korean rices. Calrose cooked with the ratio of water to rice of 1.4 with electric cooker was less sticky than Korean rices and thus was poorer in eating quality compared with Korean counterparts. Calrose cooked with the ratio of water to rice of 1.3 with pressure cooker had the same eating quality with Korean rices.

• 한국식품과학회지
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• 제26권1호
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• pp.98-101
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• 1994

가수율을 변화시켜 취반한 밥의 관능검사, extrusion test, 수분함량측정 등의 실험을 통해 질지도 되지도 않은 보통의 밥상태를 만들기 위해 필요한 취반 가수율을 결정할 수 있었다. 밥의 압출력은 밥의 경도에 대한 관능 검사치와 정의 상관, 수분함량과는 부의 상관을 보였다. 관능 검사에서 질거나 되지 않은 보통밥상태로 평가된 밥의 수분함량은 62.3%, 압출력은 59.7kg이었으며, 이때의 가수율은 1.46배였다.

• 한국식품조리과학회지
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• 제11권5호
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• pp.527-535
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• 1995

현미밥의 취반조건이 맛에 미치는 영향을 알아보기 위해 가수량과 취반기구를 달리한 현미밥의 형태변화와 관능적, 기계적 특성 변화를 알아보았다. X-선 회절도로부터 Peak높이가 멥쌀밥보다 찹쌀밥이 낮았고, 가수량이 증가함에 따라 압력밥솥을 사용하였을때가 감소하였으며, 이는 SEM으로 관찰하였을 때에도 붕괴정도가 현저하게 보였다. 가수량을 달리하여 멥쌀현미와 찹쌀현미를 전기밥솥으로 취반한 결과 1.4배의 멥쌀현미밥과 1.2배의 찹쌀현미밥이 관능검사 결과 전체적인 선호도가 가장 높았으며 가수량이 증가할수록 수분함량과 수분활성도가 증가하였다. 가수량이 증가하면 텍스쳐 특성치의 차이가 커서 견고성, 탄성, 껌성 , 응집성 , 씹힘성은 감소하였고 조리기구에 따른 차이는 전기밥솥으로 취반한 경우가 압력밥솥으로 취반한 경우보다 견고성 , 응집성, 탄성, 껌성 및 씹힘성의 모든 특성값이 더 낮았다.

• Journal of Biosystems Engineering
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• 제36권3호
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• pp.187-194
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• 2011

In this study an automatic germinating system for germinated brown rice (GBR) was developed for accelerating germination and sprouting of brown rice. With the developed germinating system, the effects of anion radiation treatment on germination ratio, sprout growth, color quality and ${\gamma}$-aminobutyric acid (GABA) content of brown rice were investigated. This system can fast produce GBR by controlling the environmental conditions such as ambient temperature, relative humidity, and proper anion radiation. Air-phase germination with intermittent water spraying improved both germination ratio and sprout growth by about 2.2 and 2.3 times, respectively, compared to the conventional water soaking method. Our results strongly suggest that this germinating system that provides air-phase germination with intermittent water spraying and anion radiation can produce germinated brown rice with good color quality, high GABA content, and fast germination ratio as well as sprout growth.

• 한국작물학회지
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• 제44권3호
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• pp.207-213
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• 1999

Thirty-eight glutinous rice varieties were classified into nine groups on the scatter diagram by the upper two principal components (56% contribution to the total information) based on eleven physicochemical characteristics including the viscograms and physical properties of cooked rice. The first principal component was the factor mainly associated with the viscogram characteristics of rice flour emulsion and the second was the factor chiefly related to the physical properties of cooked rice and water absorbability of rice grain. Indica glutinous rices were clearly distinguished from japonica ones by the first principal component score. Javanica glutinous rices were widely distributed on the intermediate zone between indica and japonica or on several japonica rice groups. Significant positive or negative correlations were found among water absorption rates of rice grain, physical properties of cooked rice, and viscogram characteristics of rice flour. Especially in japonica glutinous rices, the breakdown and setback viscosities of rice flour were closely associated with the alkali digestion value of milled rice and the stickiness of cooked rice. The frequency ratio of short glucose chains (A-chain) to intermediate glucose chains (B-chain), the ratio of B- chains to long glucose chains (C-chain) and the relative frequency of A- or B-chain fractions representing the amylopection structure of rice starch was closely associated with the breakdown and setback viscosities of rice flour.

• Journal of Biosystems Engineering
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• 제20권3호
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• pp.250-261
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• 1995

This study has been performed to develop an agricultural waste incinerator to combust the rice hull originated from RPC with the typical disposal treatment capacity of 30kg/h and to test performance of the developed incinerator. Experimental results are summarized as following. 1. The optimum feed rate of rice hull of the incinerator is 30kg/h with air ratio of 1.5. 2. The contents of $SO_2$ in flue gas is maximum 18ppm(when rice hull feed rate was 20kg/h and air ratio of 1.5), minimum 7ppm(when rice hull feed rate was 30kg/h and air ratio of 1.5) and average 11ppm. So there is no environmental pollution problem for the incinerating treatment of rice hull of the RPC. 3. The temperature of water of heat exchanger are $53^{circ} C$ and $62^{circ} C$ with water flow rate $3{ell}/min$ and $1.5{ell}/min$ at the optimum combustion condition, respectively. 4. According to theoretical energy calculation, the energy from rice hull combustion may be amounted as much as 80%~190% of energy supplied by kerosene required by RPC.