• KOREAN JOURNAL OF CROP SCIENCE
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• v.35 no.2
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• pp.137-145
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• 1990

Six commercial rice varieties were cultivated at different locations in 1987 and 1988. Rice samples harvested from 8 to 20 locations for a variety each year were used to measure or observe grain appearance, amylose content and alkali digestibility, cooked rice texture using rheometer, gelatinization and viscosity of rice flour using amylograph, and eating Quality of cooked rice by sensory evaluation. Relationship between Quality characteristics showing large locational variation were analized to approach the long-term objective, rice grain Quality standardization. Percent white-center and white-belly grain of the same variety showed great variation between locations, but did not affect on 1000-grain weight, amylose content and alkali digestibility, amylogram and rheogram characteristics, and eating Quality of cooked rice. Positive correlationship were obtained between maximum viscosity and break down, and maximum viscosity and alkali digestibility. Set back was correlated negatively with maximum viscosity, break down and alkali digestibility. Rice samples having significantly lower values of maximum viscosity and break down and higher set back value at the same time showed higher ADV and lower texture palatability index (TPI) and viscousness/hardness ratio (Vi/H), and lower sensory evaluation score of cooked rice compared with those of rices having typically higher values of maximum viscosity and break down and lower set back value. When TPI, Vi/H and overall sensory eating score of cooked rices measured were divided into three categories, high, medium and low using deviation from locational mean value of a variety, many of rice samples having high TPI or high Vi/H showed medium or high in overall sensory eating score of cooked rice.

• Journal of Radiation Protection and Research
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• v.28 no.4
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• pp.271-279
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• 2003

Soil blocks were taken into culture boxes from 12 paddy fields within 5 km radii of Yonggwang and Ulchin NPPs and $^{90}Sr$ was applied to the surface water at a pre-transplanting stage and $1{\sim}2$ days before the start of heading. Following the pre-transplanting application, transfer factors were investigated for $2{\sim}4$ years. In the year of application, transfer factors $(m^2\;kg^{-1}-dry)\;of\;^{90}Sr$ applied before transplanting, showing no regionally distinguishable trend, varied with soils by a factor of about 2 with averages of $2.6{\times}10^{-4}$ for hulled seeds and $1.3{\times}10^{-2}$ for straw Transfer factors of $^{90}Sr$ applied shortly before heading were about 2 times greater than those applied before transplanting. Transfer factors tended to decrease with increasing soil pH and exchangeable Ca. Generic values of $^{90}Sr$ transfer factors in the year of deposition were proposed for the Korean paddy fields. In the second year compared with the first year, the transfer factor decreased more in Ulchin soils, which were on the whole higher in sand content, than in Yonggwang soils. For Yonggwang soils as a whole, the annual decrease in transfer factor was well described by an exponential equation with a half-life of about 2.2 years.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.8
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• pp.1151-1157
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• 2012

This study was conducted to investigate methods of increasing raw ginseng consumption. To accomplish this, Insambob was prepared by adding minced raw ginseng (MRG), ground raw ginseng (GRG) or extracts of red ginseng (RGE). Sensory quality, textural properties, and changes in the ginsenoside and free amino acid composition of the Insambob then were investigated. Insambob containg 50% RGE had the best color, flavor and texture, but that containing 10% GRG had the best taste and overall acceptability. The hardness and adhesiveness were highest for containing 10% GRG and decreased as the amount of ginseng added increased. However, the hardness increased, while the adhesiveness of Insambob containg RGE decreased significantly as the amount added increased. Moreover, the ginsenoside composition changed upon addition of ginseng, with the levels of ginsenoside-Rb1, -Rb2, -Rb3, -Rc, -Re, -Rd, -Rg1, and -Rf decreasing and ginsenoside-Rh2, -Rh1, and -Rg3 newly appearing. Finally, the total free amino acid contents of Insambob increased upon addition of MRG, GRG and RGE.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.42 no.3
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• pp.357-366
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• 1997

Rice quality is considered to have two general meanings; 1) milling, cooking, and processing quality, which refer to suitability of the grain for a particular end-use; and 2) physical quality, which means cleanliness, soundness, and freedom from foreign materials. Grain type is associated with specific milling, cooking, and processing characteristics. Thus, this experiment was conducted to classify the grain type categories and marketing grades for Korean leading rice varieties. Length: width ratio of brown rice kernel ranged from 1.57 to 2.25 and most of varieties belonged to short grain except Tongil type rice varieties. Mean of length: width ratio of brown rice kernel was 1.77 and coefficient of variance was 4.79％ in short grain type varieties. Grain shape could be further classified into 5 types by length:width ratio of brown rice kernel; 1 type(less than 1.75), 2 type(1.76∼1.80), 3 type(1.81∼1.90), 4 type(1.91∼2.00), and 5 type (greater than 2.00). For 1 and 2 type of varieties, woven wire sieve having 1.7mm openings showed better whole-kernel yields for special marketing grade, and sieve having 2.0mm openings for 3 and 4 type of varieties. Grain type which classified into 5 categories was not associated with physicochemical and cooking characteristics of rice grain, but sensory evaluation of cooked rice showed better score for 1 type varieties in terms of appearance, gloss, flavor, texture, stickiness, and taste.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.56 no.3
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• pp.219-225
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• 2011

The physicochemical properties of rice endosperm from five rice varieties and effects of milling on baking bread properties of rice flour were investigated. Five rice varieties exhibited different level of amylose content. The ratio of longer amylopectin chain length to the distribution of endosperm starches was the highest in Goami3. According to the RVA measurement of rice flours, the pasting temperatures of Seolgaengbyeo and Goamibyeo were lower than those of the other rice varieties. There were differences in the changes of swelling power of rice flour under increasing temperature. Each rice flour sample for bread-making was processed into two different particle size by using an air-classification mill, and significant differences were observed among cultivars in the average particle size and damaged starch content of rice flours. Rice flour of Seolgaengbyeo with fine particle size showed the highest value in specific volume after baking.

• Journal of Radiation Protection and Research
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• v.25 no.1
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• pp.21-30
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• 2000

For analyzing the direct contamination pathway of radionudides in rice plants, a Solution containing $^{54}Mn,\;^{57}Co,\;^{85}Sr,\;^{103}Ru$ and $^{134}Cs$ was applied to the aboveground Parts of the between RI application and harvest. Its highest observed value was 0.94. The fractions of the initial plant deposition that remained in rice plants at harvest were in the range of $19{\sim}47%,\;17{\sim}43%,\;19{\sim}42%,\;23{\sim}61%$ and $11{\sim}69%$ for $^{54}Mn,\;^{57}Co,\;^{85}Sr,\;^{103}Ru$ and $^{134}Cs$, respectively, when no decay was assumed. The translocation factors of those radionuclides in hulled seeds were in the range of $6.9{\times}10^{-4}3.8{\times}10^{-2},\;3.6{\times}10^{-3}{\sim}1.6{\times}10^{-1},\;5.8{\times}10^{-4}{\sim}3.2{\sim}10^{-2},\;1.6{\times}10^{-4}{\sim}7.6{\times}10^{-3}$ and $3.2{\times}10^{-2}{\sim}2.0{\times}10^{-1}$, respertively, and were highest when they were applied at the stage of active seed development. It was indicated that the remaining percentage and translocation factor would not be greatly affected by the difference in the rain frequency if it is within a factor of 2. These results can be utilzed for predicting the radionuclide concentrations in rice seeds when an accidental deposition of those radionuclides occurs during the rice-growing season.

• Journal of Radiation Protection and Research
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• v.37 no.2
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• pp.90-95
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• 2012

A radio-tracer experiment was performed in a greenhouse to investigate the effectiveness of the simultaneous application of K and Ca as a countermeasure for reducing the radiocaesium and radiostrontium uptake by rice. Paddy soil (loam of pH 6.5) in soil boxes was spiked with $^{137}Cs$ and $^{85}Sr$, and treated with K and Ca in the forms of KCl and $Ca(OH)_2$, respectively, at agrochemical grades before transplanting. For the seeds of the control plants, soil-to-plant transfer factors (TF, $m^2\;kg^{-1}-dry$) of $^{137}Cs$ and $^{85}Sr$ were $7.4{\times}10^{-5}$ and $2.1{\times}10^{-4}$, respectively, whereas the corresponding values for the straws were $2.6{\times}10^{-4}$ and $2.2{\times}10^{-2}$, respectively. The TF values of $^{137}Cs$ and $^{85}Sr$ kept decreasing as the level of the simultaneous application of K and Ca (K/Ca, $g\;m^{-2}$) increased up to 33.6/322 and 48.0/460, respectively. The maximum rate of the decrease was around 60% for both radionuclides. Nearly 60% reduction in the TF value of $^{85}Sr$ was observed even at the dosage of 33.6/322, which was considered the optimum dosage based on crop productivity as well as reduction in the radiocaesium and radiostrontium uptake by rice. The optimum dosage may depend on various factors so further experiments need to be made for many different conditions.

• Korean journal of applied entomology
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• v.38 no.2
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• pp.157-164
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• 1999

A tarsonemid mite. Stet~rotc~r.sot~rrrs~puin.sk i Smiley 1967. is an important rice pest in major rice producing countries of Thailand. Philippine. China, and Taiwan. S. spinki was found first time in Korea from rice grown in environment controlled greenhouse. Rice fed by the mite showed damage symptoms of deformed panicles and inflorescence, lesions on the inner surface of leaf sheath, and browning of rice hulls. Females of S. .spi~lkwi as 263.0 pni (246.5-284.6f 12.2) in body length and 92.4 pm (79.5- 104.9 t 7.6) in body width. Body was elongate and broadest in region of hysterosoma. Body color was pale brown. Legs were robust except for the legs IV which were typical tarsonemid female legs terminating in a whiplike seta two times the length of the leg. Male of S. spir~kiw as 196.5 pm ( 176.5-222.8 + 15.8) in body length and 109.3 ym (98.6- 1 17.7 + 6.4) in body width. Anterior ends of apodemes 111 were extended further than apodemes IV. Femur IV had large inner median lateral flange. and inner anterior and outer median setae were short about equal length. Tarsal claw was stout and curved ventrally.

• Korean Journal of Food Science and Technology
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• v.29 no.5
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• pp.963-968
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• 1997

Cereals and legumes were ground, blended and extruded with a twin-screw extruder to form a reconstituted grain. The basic formula was as follows: brown rice 30%, barley 30%, wheat 20%, millet 5%, sorghum 5%, soybean 7%, and red bean 3%. Extrusion conditions were properly set for feed moisture content of $24{\sim}30%$, barrel temperature of $50{\sim}60^{\circ}C$, and screw speed at 250 rpm. The extruded grain was air-dried and evaluated for quality characteristics, compared with milled rice. Size and shape of the reconstituted grain were similar to short-grain milled rice. Stacking volume of the reconstituted grain was a little higher than that of milled rice, and its water absorption was more rapid. From the texture measurements, hardness of cooked reconstituted grain was slightly lower and adhesiveness was appeared to be higher.

• Journal of the Korean Society of Food Science and Nutrition
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• v.11 no.4
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• pp.17-24
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• 1982

Optimum moisture content of about 60% of cooked rice was obtained by soaking the fully steamed rice with 35% moisture conture content in ambient water temperature$(24^{\circ}C)$ for one hour. Two different levels of package vacuum was used in packing this cooked rice in retort pouch, and the effect of the levels of package vacuum on the texture of the cooked rice in the pouch during thermal process was investigated: Higher sterilization value (Fo value) and steeper slope (fh value) on the heating curve of the thermal process was obtained with the higher package vacuum product. The j value of the heating curves of cooked rice packed in retort pouch was ranged between 0.80 and 1.18 without respect to the levels of the package vacuum and the process temperature. Although in respective of the ratio of the stickiness to the hardness (-H/H) the product with higher package vacuum showed better result, the shape of most of the rice grain in the vacuum vacuum pouch was deformed and Jumped mass of inferior quality than the one in the lower vacuum package.