• Proceedings of the Korean Society of Crop Science Conference
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• 2018.10a
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• pp.257-257
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• 2018

• KOREAN JOURNAL OF CROP SCIENCE
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• v.48 no.2
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• pp.108-112
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• 2003

Foehn damage on rice plant is one of the important abiotic stresses in eastern costal area of Korea. To know the relationship between foehn impact and morphological traits of rice, wind tunnel method was used with 106 rice cultivars. Less influencing traits on foehn were short panicle, large panicle number per hill, thin panicle neck, and the flag leaf of narrow, short and thick. Leaf pubescence reduced the impact on foehn. 'Naepungbyeo' belong-ed to foehn tolerant varietal group, while 'Ansanbyeo' belonged to the opposite group. Three levels of root cutting treatment with two rice cultivars were conducted to evaluate the foehn impact using wind tunnel. The severity of wind damages was followed the sigmoidal curve duration of wind tunnel treatment were prolonged. Different responses of root cutting to wind tunnel treatment could be used to evaluate the severity of the foehn impact. 'Naepungbyeo' was one of the less implausible cultivars on foehn. 'Nae-pungbyeo' showed tolerant response to wind under 21% root removing treat-ment (20㎝ root cutting), however 'Ansanbyeo' was wilted under the same treatment. In case of 35 % root removing treatment(10㎝ root cutting), both rice cultivars failed to alive against foehn wind.

• The Plant Pathology Journal
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• v.17 no.4
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• pp.210-215
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• 2001

The phenotype of Rhizoctonia solani KR-13 was randomly segregated to both melanin-producing (M+) and non-producing (M-) types through successive cultures on PDA. M+type with dark melanin showed strong pathogenicity to rice and self-anastomosis. Meanwhile, M- type with white or less-melanized mycelia showed very weak pathogenicity and non-self-anastomosis. Melanin production of R. solani was affected by incubation temperature in both M+ and M- types, but not by light treatment. The application of tricyclazole, an inhibitor of fungal melanin biosynthesis, showed no controlling effect on R. solani causing rice sheath blight. Results of this study showed that melanization of mycelia of R. solani is an important pathogenicity factor in rice.

• Journal of Biosystems Engineering
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• v.35 no.2
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• pp.138-145
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• 2010

An on-line algorithm that discriminates brown rice kernels on their echelon feeder using color image processing is presented for quality inspection. A rapid color image segmentation algorithm based on Bayesian clustering method was developed by means of the look-up table which was made from the significant clusters selected by experts. A robust estimation method was presented to improve the stability of color clusters. Discriminant analysis of color distributions was employed to distinguish nine types of brown rice kernels. Discrimination accuracies of the on-line discrimination algorithm were ranged from 72% to 85% for the sound, cracked, green-transparent and green-opaque, greater than 93% for colored, red, and unhulled, about 92% for white-opaque and 67% for chalky, respectively.

• Preventive Nutrition and Food Science
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• v.18 no.1
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• pp.67-75
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• 2013

Descriptive analysis and consumer acceptance tests were conducted with frozen (FCR), homemade (HCR), and aseptic-packaged (ACR) cooked rice products from two cultivars-IM and SD. FCR was prepared using a rapid freezing process, which may provide consumers with a quality similar to that of HCR. The intensity of the flavors of roasted, glutinous rice, rice cake, and rice starch and the textures of glutinousness, moistness, chunkiness, adhesiveness, and squishiness were all greater in the FCR as compared to the HCR and ACR (p<0.05) in IM and SD cultivars. The differences in sensory characteristics between the FCR and ACR were larger than the equivalent differences between the FCR and HCR. Overall consumer acceptance ratings for FCR in overall aspect, appearance, aroma, and texture were not significantly different compared to those for HCR (p>0.05); however, in most cases these factors showed significant differences when compared with ACR (p<0.05). From partial least square regression analysis, cooked rice was positively related to sweet, transparency, glossiness, roasted, glutinousness, chunkiness, moistness, glutinous rice, adhesiveness, rice shape, rice starch, and squishiness attributes but negatively related to raw rice, old rice, old rice aroma, a particle feeling, off-aroma, white color, scatteredness, slickness, size of cooked rice, and firmness attributes.

• Culinary science and hospitality research
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• v.23 no.1
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• pp.95-102
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• 2017

This study was activity of ${\alpha}-amylase$, glucoamylase of liquid Nuruk prepared using liquid Nuruk (NK) and Aspergillus kawachii (AK), Aspergillus niger (AN), Aspergillus oryzae (AO), Monascus kaoliang (MK). To investigate the relationship between the enzymatic activity and the total sugar content of liquid Nuruk depending on the types of Nuruk molds and the degree of rice-polishing. The activity of ${\alpha}-amylase$ depending on the types of Nuruk molds was shown to be 8.82, 8.72 units/mL in AN and AK treatments in brown rice liquid Nuruk at 24 hours after incubation, as the degree of rice-polishing increased, the activity of ${\alpha}-amylase$ was significantly lower (p<0.05). When brown rice was incubated in AN, it showed 8.83 units/mL at 48 hours after incubation, which was the highest activity, but there was no significantly difference (p<0.05), as the degree of rice- polishing was higher, the activity of ${\alpha}-amylase$ was lower. The activity of glucoamylase depending on the degree of rice-polishing showed 3,013 units/mL in AO treatment in brown rice liquid Nuruk at 24 hours after incubation, and the enzymatic activity was significantly higher (p<0.05). As the degree of rice-polishing increased, the activity of glucoamylase decreased, so liquid brown rice Nuruk showed the highest enzymatic activity, liquid white rice Nuruk was the lowest enzymatic activity. The highest enzymatic activity appeared in liquid Nuruk with brown rice at 48 hours after incubation. The activity of ${\alpha}-amylase$, glucoamylase showed higher enzymatic productivity as the degree of rice-polishing was lower, and there was an inverse correlation with the total sugar content.

• Korean journal of food and cookery science
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• v.31 no.6
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• pp.781-790
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• 2015

Germinated brown rice (GBR) flour (0%, 25%, 50%, 75% and 100%) was added to brown rice (BR) and white rice (WR) flours and the densities of pound cake batters, morphology, color value, textural properties, sensory preference test, and hardness during storage were investigated, in order to develop health functional gluten-free rice pound cakes with high nutritional value. The rice was milled with the newly developed rice milling method. The entire shape and cross section of all cakes were symmetrical and desirable. The density of pound cake batter and weight of cake increased with addition of increasing GBR. Specific volume was not significantly different (2.1-2.4 mL/g). Textural properties of cakes between WR-GBR and BR-GBR showed different trends with adding GBR. On the sensory test, overall quality of rice pound cake did not significantly differ between rice flour types. Hardness of rice pound cakes and brittleness decreased with increasing addition of GBR flour. The hardness and the peak intensity at $2{\theta}=17^{\circ}$ decreased with increasing addition of GBR. The results, that addition of GBR flour improved the nutrition value and functionality of gluten free rice pound cakes and prevented staling of rice pound cakes during storage.

• Journal of Life Science
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• v.27 no.11
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• pp.1233-1244
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• 2017

CDPKs have pivotal roles in plant $Ca^{2+}$-mediated transduction signaling. A total of 29 CDPK genes have been identified in rice (Oryza sativa L.), but their key functions have not been completely noted. This study focused on the OsCPK11 gene, which has not been studied, to determine its functional characteristics. A study of tissue-specific expressions revealed that the OsCPK11 gene is expressed in young leaves, mature leaves and flowers of rice. An expression of the gene was also confirmed in gibberellin-treated aleurone layers of rice. Regarding the phenotypic characteristics of Tos17-inserted OsCPK11 mutants, the heights of the mutants were not distinguishable from the heights of wild type plants, but the number of caryopses and the caryopses' weights were significantly statistically different. In addition, many grains of the mutants had white belly materials in their endosperm. The cDNA of the OsCPK11 was cloned, and an OsCPK11 protein of about 60.5 kD was obtained by using a GST affinity chromatography and an SDS-PAGE. An analysis of the amino-acid sequence of the protein indicated that the OsCPK11 protein has the structural characteristics of typical CDPKs. The results provided useful information about the functions of the OsCPK11 gene and further noted the roles CDPKs have in $Ca^{2+}$-mediated signaling in plants.

• Journal of Biosystems Engineering
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• v.24 no.4
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• pp.309-316
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• 1999

This study was conducted to develop a large-scale rice polisher with double polishing stages for producing clean rice with high quality in rice processing complexs. The performance of the developed rice polisher was evaluated and improved. The results obtained from this study were as followings : 1. A large-scale rice polisher with double polishing stages was developed, which consisted of two polishing chambers(polishing part I and II), two spraying parts, a feeding part, power of 37kW, control panel, etc. Especially, the purpose of polishing part Iwere to uniformly mix white rice sprayed with water and to remove bran particles from the rice. the roller surface of the polishing part I was coated with chromium. 2. The capacity of the developed rice polisher was 4t/h. The broken rice rate of the polisher was less than 0.2%, compared with about 1% of others. 3. The whiteness increment of the developed polisher was 2.6~3.0% compared with about 2.3~2.5% of others. 4. The energy consumption of the developed polisher was 0.5kWh/100kg. 5. The developed polisher was improved with the angle change of screen slot of the polishing chamber I. The broken rice rate was reduced from about 0.5% to about 0.2% as the max. internal pressure of the polishing chamber II decreased by 0.4kg/$\textrm{cm}^2$ due to the increase of resistance in the polishing chamber I. The whiteness of the polisher showed more than 38~39. 6. The developed rice polisher showed high performance, compared with other domestic and foreign polishers.

• Proceedings of the Korean Society of Crop Science Conference
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• 2002.05a
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• pp.53-57
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• 2002

Quality evaluation must be more developed in order to offer the sufficient information for producer, distribution centers buyer, consumer. There are many parameters which influence the rice quality and cooked rice. It is difficult to evaluate the quality of rice and cooked rice by only some parameters. In the case of rice quality evaluation in Korea, physicochemical inspection is performed by examining the minimum and maximum limits of brown rice recovery, moisture content, damaged kernel, and colored kernel as inspection standard. Marketing standard of rice defines the limits of perfect, white core and belly, colored, damaged kernels, and broken rice, classifying into special, excellent, and normal grades. As a research direction for the development of rice quality evaluation, establishment as parts of technical field, must be further developed as follows : more detailed measure of characters, search of unknown taste-related components, creation and grade classification of quality evaluation factors at each management stages of treatment after harvesting, evaluation as food material as well as cooking rice, method development for simple evaluation and establishment of equation for palatability. In the side of policy, the following concerns must be conducted: price discrimination in conformity to rice cultivar and grade under the basis of qualify evaluation method developed, fixation of head rice branding, and introduction of low temperature circulation.