• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 2003.10a
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• pp.143.1-143
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• 2003

본 논문은 브랜드 쌀 구매에 영향을 미치는 요인(factor)들이 소비자 특성에 따라 차이가 있는지를 분석하기 위한 목적으로 수행되었다. 분석을 위하여 서울시에 1,000명의 주부를 대상으로 설문조사를 실시하였으며, 그 주요 내용은 다음과 같다. 먼저 주부들이 쌀 구매에 영향을 미치는 11개 항목을 5점 리커르트 척도를 이용하여 분석하였다. 그 결과 소비자들이 가장 높은 점수를 부여하는 것은 쌀의 잔류 농약 정도로서 4.12점이 나왔으며, 영양가 높은 쌀(4.01점), 쌀알의 모양(3.96점) 및 쌀의 생산지(3.88점) 등의 순위가 높았다. 요인분석을 위해 고유치(eigen value) 값이 0.8 이상인 경우를 기준으로 요인 수를 분석한 결과 다섯가지의 요인이 추출되었으며, 그 특징은 유형적 차원과 무형적 차원으로 구분되었다. 전자인 유형적차원은 물리적 속성(완전미 여부, 도정일자, 잔류농약), 지역성(생산지), 외관성(크기, 모양) 및 가격성등의 가시적 차원으로 소비자가 쉽게 판단하거나 쌀간의 비교가 용이한 특성이며, 후자는 심리적 속성이나 상징성을 의미하는 것으로서 브랜드 상표와 품질 인증 마크가 가지는 신뢰성 등이 영향을 미치는 것으로 분석되었다. 무형적 차원인 식품의 안전성이 도시주부간 쌀 구매에 미치는 차별성을 알아보기 위하여 정규성 검정 결과에 따라 독립표본 T-검정을 실시하였다. 분석에서 도시주부가 특성별로 두 집단으로 구분되는 기준은 자의적 분류보다는 공통적인 기준을 이용하고자 평균값(나이, 학력, 소득, 동거가족 수)을 기준으로, 그 외의 경우는 더미변수(주부직업 유무, 주거형태 및 거주지역)를 이용하여 구분하였다. 식품의 안전성으로 추출된 요인 값의 평균에 대해 두 집단간 차이를 검정하였으며, 분석 결과 주거형태가 1％ 유의수준에서, 주부취업 여부 및 거주지역이 각각 5%유의수준에서 통계적 유의성이 있는 것으로 분석되었다. 반면 주부간 나이, 학력, 소득수준 및 동거가족 수에서는 유의미한 결과가 추정되지 못하였다. 본 연구결과를 볼 때, 식품의 안전성을 고려한 쌀의 마케팅 전략은 취업주부, 아파트 거주자 및 강남지역 주부들을 대상으로 한 판매활동 강화가 필요하다. 아울러 통계적으로 유의미한 결과를 나타내는 도시 주부의 특성 변수들을 세밀하게 구분해서 연구·분석하는 시장세분화 연구가 필요하다.

• Journal of Applied Biological Chemistry
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• v.66
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• pp.289-298
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• 2023

Stored rice grain undergoes physical and chemical deteriorations over time. As temperature and moisture content are important factors affecting to the denaturation of rice, it is important to store rice at a low temperature and hermetic condition. From a microscopic point of view, many studies have already reported how proteins and lipids were denatured within rice grain. Meanwhile, the weight loss of rice is currently observed at actual storage sites and can occur for diverse reasons. In this study, it was assumed that the decomposition process of polysaccharides, known as the main component of rice, plays an important role in its weight loss. In specific, the roles of enzymes were also evaluated. Our interest is in the major polysaccharides within a rice grain such as starch as well as within a rice endosperm cell wall. It is suspected that the weight loss of rice grains during storage seems to associate with the degradation of amylose and amylopectin. Nevertheless, it should be also speculated the correlating effect of other components such as proteins and lipids.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.54 no.4
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• pp.366-374
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• 2009

To determine the optimum operating conditions of the indented cylinder length grader based on varietal characteristics, broken rice removal capabilities were measured on the milled rice of 41 varieties at different conditions consisted of 3 types of indented cylinders with different indent-opening diameters and 3 different collecting-angles of broken rice. The broken rice removal capabilities were swayed by the indent's opening diameter and depth as well as the angle of the collecting trough of broken rice on the point of instrument, and by the kernel length and width as well as 1000 grain weight of milled rice on the point of rice variety. When the angle of broken rice collecting-trough reached to near the horizontal center line of the indented cylinder on the direction of upward turning side, which was referred $0^{\circ}$ in this paper, the amount of rice collected in trough increased, whereas the loss of head rice also increased. Considering the removal rate of broken rice as well as loss of head rice, it was thought that the suitable angle of trough for broken rice collecting was located $5^{\circ}$ to $15^{\circ}$ depending on varietal characteristic and indent opening diameter. It was thought that 4.2 mm or more of indent opening diameter was recommendable for the rice varieties having heavier 1000 grain weight than 22.3g, as well as larger sizes than 2.9 and 5.2 mm in width and length of rice kernel, respectively; 3.8 mm for the small-sized thin kernels, and a proper diameter between 3.8 and 4.2 mm for short to middle kernels. The varieties with relatively shorter length compared to width of kernel were more difficult to separate the broken rice than the opposite ones. For effective separation of that, it seems that some specific indent shapes such as wider opening and shallow depth etc. are required. When the broken rice content were excessively high, wider diameters of indent openings than specified sizes were thought to be the better.

• Korean Journal of Food Science and Technology
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• v.4 no.3
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• pp.206-212
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• 1972

Oxidative changes in the rice lipids under accelerated condition were studied by measuring the changes in weight gain, total carbonyl compound, malonaldehyde, and fatty acid composition. Rice lipids were prepared by extraction with either n-hexane or ethanol from polished rice grain and purified by Folch's method. The lipid preparations were either incubated in dark at $40^{\circ}C$ or irradiated with ultra-violet light for a period of 55 days. Weight gain by oxygen absorbed sharply increased within 3 days in the rice lipids under UV light irradiation. However, with the rice lipids at $40^{\circ}C$ incubation a moderate increase in weight was observed only after 45 days storage. Their induction periods were one day (hexane extracted, under UV light), 2 days (ethanol extracted, under UV light), 30 days (hexane extracted, at $40^{\circ}C$), and 40 days (ethanol extracted, at $40^{\circ}C$) respectively. Oxidative rancid odor appeared at the end of the induction period. Total carbonyl compound and malonaldehyde markedly increased within 7 days, and decreased in the rice lipids under ultra violet light irradiation, while at $40^{\circ}C$ incubation they were continued to increase slowly through out the storage. The hexane extracted lipid were less stable than ethanol extracted lipid on the basis of oxygen absorption, malonaldehyde and other carbonyl compound formation. With the hexane extracted lipid during 55 days incubation at $40^{\circ}C$, the contents of linoleic and linolenic acids decreased, while the oleic, stearic, and palmitic acids increased.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.2
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• pp.245-250
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• 2008

The purpose of this study was to evaluate quality of abalone porridge prepared with different sizes of rice and amounts of added water. pH of porridge was mostly stable from 6.3 to 6.8 but as more water was added, pH increased. Increase of added water resulted in higher TBARS value, but most of TBARS value was generally low, and there wasn't any significant difference. Lightness of the rice powder porridge was 53 to 59 and it was higher than that of round rice porridge. Redness tended to be high as rice size was bigger and less amount of water was added. Yellowness of round rice porridge and half rice porridge was higher than that of rice powder porridge. Also, yellowness of porridge had a tendency to decrease as amount of water was increased. Consistency, viscosity, and firmness was higher in round rice porridge and half rice porridge than in rice powder porridge, and increase in added water amount led to decrease of all textural properties. In the measurement of texture properties that is only present in rice grain, the hardness, gumminess, and chewiness of round rice grain porridge was significantly higher than that of half rice. In the sensory evaluation result, all sensory properties was significantly different (p<0.05) among the abalone porridges prepared with different rice sizes and added water. The viscosity, flavor, texture, and taste of half rice abalone porridge added 1000 mL water showed the highest sensory scores.

• Journal of Radiation Protection and Research
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• v.33 no.4
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• pp.135-141
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• 2008

This paper describes a dynamic compartment model to predict the time-dependent $^{14}C$ activity in a plant as a result of a direct exposure to an amount of $^{14}CO_2$ for a short period of time, and experimental results for the model validation. In the model, the plant consists of two compartments of the body and ears, and five carbon fluxes between the compartments, which are the function of parameters relating to the growth and photosynthesis of a plant, are considered. Model predictions were made for an investigation into the effects of the exposure time, the elapsed exposure time, and the model parameters on the $^{14}C$ radioactivity of a plant. The present model converged to a region where the specific activity model is applicable when the elapsed time of the exposure was extended up to the harvest time of a plant. The $^{14}C$ activity of a plant was predicted to be the greatest when the exposure had happened in the period between the flowering and ears-maturity on account of the most vigorous photosynthesis rate for the period. Comparison of model predictions with the observed 14C radioactivity of rice plants showed that the present model could predict the $^{14}C$ radioactivity of the rice plants reasonably well.

• Journal of the Korean Society of Food Science and Nutrition
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• v.31 no.5
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• pp.770-774
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• 2002

The effect of mixing ratio of materials and their retort processing conditions on the physical properties and preference of oyster porridge were investigated. Rice gave adequate viscosity (about 800 cp) to the porridge as it was used 10～12% level and half of it was ground. Potato starch, waxy corn starch, and Perfectamyl AC showed small variation in viscosity unrelated to the temperature, that was a good condition for high quality porridge. Especially, waxy corn starch had a good property for retort porridge because its viscosity was maintained high during the processing and decreased to preferable one after processing. Purity CSC, modified starch gave gum-like texture and didn't cause water-separation much after freezing and thawing treatment of the porridge. Therefore, it was good for enhancing the physical property of the porridge as a co-additive of waxy corn starch when it was used at quarter level of waxy corn starch. Xanthan gum increased dispersibility of materials and it was useful for stabilizing physical quality of the porridge without affecting preference when it was used below 0.2% concentration. As a result, the optimal material-mixing ratio was determined as rice 10% (50% of it was ground), waxy corn starch 1.5%, Purity CSC 0.5%, xmthan gum 0.2%, salt 0.3%, and water 87.5%. Oyster's porridge, retort processed with this recipe, showed stable physical property after 6 month storage at room temperature.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.11
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• pp.1684-1690
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• 2010

The properties of non-waxy rice, Dongjin 1, cultivated with conventional farming (CF) and environmentally-harmonized farming (EHF) using hairy vetch were compared to determine rice water absorption, physicochemical and pasting properties, antioxidant activities of brown and white rice, and a sensory evaluation of cooked white rice was carried out. EHF was treated with green manure crops such as hairy vetch and chitinase, which produce microorganism culture solution. CF was applied with seed disinfection treatments, fertilizer herbicides, and agricultural chemicals for the control of pests and diseases. The absorption level of EHF rice was higher than that of CF rice grain, regardless of the cultivation methods used. The ash and crude lipid contents were higher, but protein and dietary fiber contents were lower in the CF rice than in the EHF rice. The total starch content, water binding capacity, and swelling power of white rice were higher than those of brown rice, regardless of the cultivation methods used. The DPPH's antioxidant activity was shown as follows: EHF brown rice, EHF white rice and CF rice, in a decreasing order. The initial pasting temperature of EHF rice was lower than that of CF rice, but the peak, cold, and breakdown viscosities exhibited reverse trends. The sensory evaluation showed that the cooked white rice cultivated with EHF was not significantly different from that cultivated with CF (p<0.05). The overall preference of cooked rice did not show significant differences between the two cultivation methods (p<0.05).

• Applied Biological Chemistry
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• v.36 no.3
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• pp.146-153
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• 1993

The changes in water uptake rate, cooking property, color of rice grain, gelatinization property of milled rice during storage were studied. The water uptake rate constant of milled rice during storage at $4{\sim}30^{\circ}C$ for 3 months decreased, which was more pronounced at elevated storage temperatures. The activation energy of water uptake was different below and above $25^{\circ}C$ of storage temperature. The activation energy after storage for 3 months below and above $25^{\circ}C$ was 608 and 1269 cal/mole, respectively. The rice grain became harder and the cooking time was prolonged by $3{\sim}8$ minutes upon storage. The cooking rate constant was linearly decreased as a function of storage time. The activation energy of cooking after 1 month of storage was 235 cal/mole, which was increased by 1.7 times after storage of 1.5 months and thereafter by 1.2 times with the increase of 0.5 month. There were no significant changes in color of milled rice grains during storage at $4^{\circ}C$, but the increase of b value was observed at higher temperatures. The Initial pasting temperature of rice flour remained essentially unchanged during storage, but the peak viscosity consistently increased with the increase of storage time and temperature. The gelatinization temperature of rice flour by differential scanning calorimetry was not changed but enthalpy of gelatinization was decreased during storage.

• Food Science and Preservation
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• v.17 no.1
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• pp.117-122
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• 2010

We investigated the effect of rice particle size on the physicochemical properties of fish porridge. The pH of porridge did not differ with particle size. The redness, yellowness, and viscosity of fish porridge increased as particle size increased. The protein content of fish porridge was increased three-fold, compared with that of porridgethat did not contain fish. The total amino acid content of fish porridge was 1,610.5 mg/100 g and that of rice porridge 1,147.5 mg/100g. The Lysand Thr (these are limiting amino acids in rice) contents of fish porridge were greater than in rice porridge. In sensory evaluation tests, half-grain rice fish porridge obtained the highest scores. Based on these results, we would suggest that fish porridge made using half-grain rice has valuable physicochemical and nutritional properties.