• Journal of Biosystems Engineering
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• 제24권4호
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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.

• 한국작물학회:학술대회논문집
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• 한국작물학회 2002년도 춘계 학술대회지
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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.

• 한국환경농학회지
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• 제38권1호
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• pp.47-53
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• 2019

BACKGROUND: This experiment was conducted to examine the effects of organic Se concentration and the number of foliar applications on growth characteristics and Se content in rice. METHODS AND RESULTS: A series of multiple foliar applications were performed at (1) 3 times (maximum tillering stage + booting stage + heading stage), (2) 4 times I (effective tillering stage + maximum tillering stage + booting stage + heading stage), (3) 4 times II (maximum tillering stage + booting stage + heading stage + grain filling stage) according to the development stage. Each set of the foliar application plots was treated with 0, 10, 20, 40, 60, 100 ppm of Se and with mixed pesticide ($P^*$ + Se 40 ppm) in which the treatment time was the same as that of the treatment 4 times II. The total cultivation period of rice was 184 days. Se contents in rice (brown rice, white rice) were analyzed by ICP. CONCLUSION: The number of grains per head tended to decrease with increasing concentrations of organic Se in all treatments. However, number of panicles per hill did not show statically significant differences between the 3 times and 4 times I treatments. The grain yield decreased with the 3 times and 4 times II, but there was no significant difference in 4 times I. Se content in brown rice was the highest at 100 ppm Se (5268.64) treatment and lowest at 10 ppm Se ($1269.19{\mu}g{\cdot}kg^{-1}$) treatment. Se content in the polished rice was the highest at 100 ppm Se (5047.33) treatment and lowest at 10 ppm Se ($885.05{\mu}g{\cdot}kg^{-1}$) treatment. The higher selenium was treated, the higher Se content was found in the rice (brown rice, polished rice).

• 한국식생활문화학회지
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• 제38권5호
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• pp.326-335
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• 2023

This study aims to analyze the sensory characteristic of cooked rice made with 10 types of rice varieties produced in South Korea using descriptive analysis. Twelve subjects who cook rice regularly, at least once a week, were recruited for the study and participated as descriptive panelists. A total of 29 descriptive terms were developed to describe the sensory characteristics of cooked rice. The findings showed that there were significant differences in the sensory attributes, specifically the appearance and texture attributes among the rice varieties. Among the varieties, Haedeul, Ilpum, and Koshihikari were observed to have a large quantity of rice germ and a relatively yellowish appearance. In contrast, Samkwang, Chamdream, and Yeonghojinmi were relatively whiter than the other samples. Odae, Saecheongmoo, and Sindongjin were rated high in the attributes of roughness, hardness, and chewiness, and Jinsang was rated high in moisture, bitterness, stickiness, and wholeness of rice grains. The differences in the appearance and texture of these rice varieties are likely to significantly impact consumer preferences. Furthermore, the development of customized menus based on the sensory characteristics of the different varieties of rice could encourage consumers to purchase these varieties.

• 대한가정학회지
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• 제29권1호
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• pp.51-58
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• 1991

This study was conducted to investigate the dietary and nutritional status supplied by group feeding for blue color and white color in Seoul and Kyunggi area. The results are summarized as follows : 1. Blue color and white color of the average food supply per person per day was 1370.0g. Blue color of the total fool supply was consisted of 35.1% grain, 44.1% vegetables. White color of the total fool supply was consisted of 31.8% grain, 44.0% vegetable. The amount of milk product, fruit and fat supply were very small. 2. Blue color and white color of the ratio of main dish and side dish supplied was 69 : 31, 60.0 : 39.7. 3. Main dish all is rice. Side dish ard kinds of soupes and Jigeai Johngol in the two groups. In the kind of side dish white color much more than blue color. Dessert are scarcely supplied in the two groups. 4. The mean daily supplies of energy and 9 nutrients were above the level of the R.D.A. Blue color and white color of the mean daily amount of energy supply was 2653.0㎉ 3022.6㎉. Blue color and white color of the ratio of carbohydrate, protein, and fat supplied was 68.4%, 18.6%, 13.1%, and 62.1%, 20.9%, 17.0%. 5. Blue color and white color of the average feeding cost amounts to 460won, 812won per meal. 6. Blue color; There were high correlations in supply amoung energy, protein, fat. Carbohydrate, calcium, iron, riboflavin, niacin. White color; There were high correlation in supply amoung energy, protein, carbohydrate, calcium, iron, thiamin, riboflavin, niacin, vit-C.

• Food Quality and Culture
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• 제3권2호
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• pp.59-63
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• 2009

As one of study efforts to develop a food product that can satisfy the taste of modern people and increase the usage of the popular local product of walnut in the region of Chunan, the current study developed a no sugar added functional walnut-sulgi. The walnut-sulgi was manufactured by adding walnut powder into typical sulgi rice cake. While manufacturing the walnut-sulgi rice cake, the health beneficial sugar alcohol ingredient of sorbitol was added instead of commonly used sugar to specialize the walnut-sulgi as a functional rice cake. As the result of such effort, a soft and moist walnut-sulgi was produced. The color of the newly developed walnut-sulgi is white and has a pleasing taste, and its consumer acceptability was higher than the sugar added walnut-sulgi by showing much soft sweetness and textural properties. Considering the facts that sorbitol has a lower glycemic index (GI) than sugar and the content of unsaturated fatty acids that are insufficient in rice cake could be increased, the newly developed sorbitol added walnut-sulgi is thought to be an appropriate functional rice cake that can attractively appeal to obesity and diabetes concerning modern people.

• 한국식품과학회지
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• 제12권3호
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• pp.182-184
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• 1980

벼를 현미(玄米)와 쌀로 가공(加工)할 때 유의(留意)해야 할 가공(加工) 특성(特性)을 구명(究明)하고저 11개(個) 품종(品種)을 대상(對象)으로 하여 시험(試驗)하였던 바 그 결과(結果)를 요약(要約)하면 다음과 같다. 1. 제현시(製玄時) 사용(使用)되는 사목(飾目)의 크기에 따른 제현률차(製玄率差)는 현미립(玄米粒)의 넓이 및 두께와 부(負)의 상관(相關)이 있었다. 2. 현백(玄白) 과정(過程)에서 생기는 쇄미률(碎米率)은 현미(玄米) 입장(粒長)과 상관(相關)이 있었다. 3. 공시(供試) 품종중(品種中) 협형(狹形)과 장립종(長粒種)에 해당(該當)되는 것은 없었다. 4. 쌀의 백도(白度)는 동일(同一)한 수준(氷準)의 도정도(搗精度)에서 $12{\sim}32M$의 범위에 폭(幅)넓게 분포(分布)되어 있었다.

• 한국자원식물학회지
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• 제34권6호
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• pp.517-526
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• 2021

Brown rice is more nutritious than the commonly consumed white rice, however, the former is not widely accepted because of its coarse texture and difficulty in cooking. Germination is an easy technique to minimize the drawback of normal brown rice. The objective of this study was to investigate the effect of three different concentrations (1, 3, and 5% w/v) of turmeric extracts on the nutrient and antioxidant activities of germinated brown rice (GBR). The b (yellowness) values of the turmeric-treated GBR were significantly higher than that of the untreated control. Lower concentration (1%) slightly increased (3395.5 mg/kg) but higher concentrations (3 and 5%) reduced (1735.8 - 2393.7 mg/kg) the total mineral content in GBR, as compared to the control (3377.4 mg/kg). The amount of essential, non-essential, and total amino acids, including GABA, were increased with the concentration of turmeric extracts. The amount of essential amino acids was increased by 58.3, 71.5, and 88.3% with the application of 1, 3, and 5% extracts, respectively. The antioxidant potential of GBR was also enhanced with turmeric treatment. Overall results indicated that 1 or 3% turmeric treatment could be appropriate to enhance the nutritional and functional value of GBR.

• 한국식품영양학회지
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• 제37권4호
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• pp.197-210
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• 2024

This study aims to develop a deep learning model to monitor rice serving amounts in institutional foodservice, enhancing personalized nutrition management. The goal is to identify the best convolutional neural network (CNN) for detecting rice quantities on serving trays, addressing balanced dietary intake challenges. Both a vanilla CNN and 12 pre-trained CNNs were tested, using features extracted from images of varying rice quantities on white trays. Configurations included optimizers, image generation, dropout, feature extraction, and fine-tuning, with top-1 validation accuracy as the evaluation metric. The vanilla CNN achieved 60% top-1 validation accuracy, while pre-trained CNNs significantly improved performance, reaching up to 90% accuracy. MobileNetV2, suitable for mobile devices, achieved a minimum 76% accuracy. These results suggest the model can effectively monitor rice servings, with potential for improvement through ongoing data collection and training. This development represents a significant advancement in personalized nutrition management, with high validation accuracy indicating its potential utility in dietary management. Continuous improvement based on expanding datasets promises enhanced precision and reliability, contributing to better health outcomes.

• International Journal of Industrial Entomology and Biomaterials
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• 제31권2호
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• pp.75-78
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• 2015

The white-spotted chafer, Protaetia brevitarsis (Coleoptera: Scarabaeidae), is an economically important insect in Korea. Traditionally, it has been regarded as a medicine for preventing liver-related diseases and suppressing liver cancer. Recently, this beetle was enlisted as a temporal food ingredient by Korean Ministry of Food and Drug Safety. Therefore, this beetle is focused as a one of the important insects that are commercially reared and sold in Korea. As the economic importance of this beetle is growing, the suitable rearing conditions are needed for more detailed investigation. In this study, we compared three temperature conditions and two food additives, rice chaff and soybean cake, for its effects on the body weight change of third instar larvae of P. brevitarsis. Temperature is a major environmental factor that has tremendous effects on rearing insects. In additions, rice chaff and soybean cake are byproducts of other agricultural activities. Therefore, it is easy to get, and the price is comparatively low. However, they still have meaningful amount of nutrients. With four different kinds of feed and three temperature conditions on the third instar larvae of beetles, the body weight change was tracked for 14 wk. We concluded that 27.5℃ is the optimal temperature to rear the third instar larvae among three temperatures (25, 27.5, and 30℃). Among four different feeds, conventional fermented oak saw dust with rice chaff and soybean cake was the best feed for larval weight gain during 14 wk. However, feed with soybean cake at 30 ℃ was the best condition for rearing P. brevitarsis larvae when temperatures and feeds were compared at the same time.