• Food Science and Industry
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• v.42 no.4
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• pp.2-18
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• 2009

• Food Engineering Progress
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• v.13 no.2
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• pp.159-163
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• 2009

The pH, moisture, solid, total sugar, amylose, viscosity, line spread and color of Tarakjuk containing puffed rice powder were investigated. The pH of rice Tarakjuk was higher than that of puffed rice powder. Also, samples with whole milk powder were higher than fresh milk (p<0.05). The highest moisture contents, 84.56% was observed in rice Tarakjuk prepared with whole milk powder, while lowest 81.04% in puffed rice powder sample with fresh milk (p<0.05). Samples with lower moisture contents resulted in greater solid contents (p<0.05). Higher total sugar contents were noticed in cooked samples than uncooked ones, however no differences were found among cooked ones (p<0.05). Amylose contents of puffed rice powder Tarakjuk were higher than rice sample (p<0.05). The rice Tarakjuk showed higher viscosity and lower spreadability (p<0.05). Higher "L" value was observed in rice. Highest "a" values were shown in puffed rice powder and lowest value in rice with fresh milk (p<0.05). The "b" value tended to be similar to "a" value.

• The monthly packaging world
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• s.156
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• pp.147-153
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• 2006

정부 재활용산업 발전 방안 토론회/정부 신기술 인증 통합브랜드 NET 개편/서울시 일회용품 과대포장 화장품 최다/환경부 납,카드뮴 함유된 포장재 사용 규제/환경부 폐건전지, 등 재활용 대상품목 추가/농림부 원산지 표시 의무품목 103개 늘어/농림부 시판용 수입쌀 시제품 포장공개/농림부 브랜드쌀 생산·유통체계 발진/식약청 코팅안경 원산지 의무화 마련/식약청 '아크릴로니트릴' 시험법 개선

• Proceedings of the Korean Society for Agricultural Machinery Conference
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• 2002.02a
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• pp.349-354
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• 2002

쌀 소비량은 생활 수준 향상과 외식 및 식품 산업의 발달로 감소하고, 고품질 쌀을 요구하는 성향이 높아지고 있다. 현재, 고품질 쌀을 생산할 수 있는 기술과 제반 요건은 구비되어 있으나, 수확 후 건조·저장 중에 쌀의 품질이 저하된다. 특히 건조 중 품질 저하는 고온건조에 의한 동할 발생 및 과건조가 주요 원인이다. 이를 해결하기 위해 원적외선 건조 시스템에 관한 연구가 진행 중이다. 본 연구에서는 방사율이 높고, 접착성 및 내열성 등이 강한 곡물 건조기용 방사체 코팅원료를 개발하고, 이 원료를 원적외선 방사체에 코팅한 후 방사체의 형태와 크기에 따라 표면 온도 분포 및 연료 소비량 등을 측정 분석하여 방사체의 특성과 적정 조건을 규명하고자 하였다. 연구 결과를 요약하면 다음과 같다. (1) 세라믹 코팅 원료의 배합비는 세라믹분말 40%와 결합재 60%가 접착력과 가열경화 후 표면이 양호한 것으로 나타났다. (2) 노즐의 유량 및 분무각에 따른 버너의 화염길이 및 폭은 노즐유량이 증가함에 따라 증가하는 경향을 나타내었다. (3) 방사체 위치별 표면온도편차는 방사체 길이가 1350mm인 것이 작은 것으로 나타났고, 열풍유동관 직경이 Rounding type의 경우 76.3mm, Right angle type의 경우 89.1mm일 때 표면 온도편차가 적었다. (4) 연료소비량은 열 풍유동관 직경이 클수록, 방사체 길이가 길수록 증가하는 경향을 나타내었고, Right angle type이 Rounding type에 비하여 연료소비량이 약간 높은 것으로 나타났다.

• Environmental and Resource Economics Review
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• v.21 no.4
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• pp.947-980
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• 2012

This study analyzes the long-run impacts of climate change on Korean agriculture and economy. We estimate the impacts of climate change on the productivities of major agricultural products including rice, dairy and livestock using both a simulation approach and a semiparametric econometric model. The former predicts a decline in productivity while the latter predicts an increase in productivity due to climate change, especially for rice. A recursive dynamic CGE model is used to analyze the general equilibrium impacts of productivity change under the two different scenarios, derived from the two productivity analysis approaches. The loss of GDP in 2050 is 0.2% or 0.02% of total GDP depending on the scenario. It is shown that the losses in dairy and livestock sectors are larger than that in rice sector, although the losses in those two non-rice sectors have been ignored by most existing works.

• Food Industry And Nutrition
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• v.21 no.2
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• pp.1-7
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• 2016

• Proceedings of the Korea Society for Industrial Systems Conference
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• 2002.11a
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• pp.99-107
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• 2002

정보화 시대에 전자상거래를 통한 이윤창출은 시대의 요구이다. 이러한 시점에서 농산물에 대한 전자상거래 활성화는 가격의 결정권을 통해 생산자가 우위권과 교섭력을 갖게되며, 중간마진을 생략하여 이윤의 폭을 넓힐 수 있다. 하지만, 농산물의 특성상 규격화와 표준화가 필요하고 신선류에 대한 거래는 위협수위가 높다. 그러나, 쌀은 규격화, 표준화, 연중공급 등의 편리성이 있어 성공률이 높다. 특히, 연중수요, 택배의 편리성, 유통 중 마모율 낮아 소비자의 신뢰성을 확보하는데 좋은 조건을 갖추고 있다. 따라서, 본 연구는 쌀을 중심으로 하는 e-Rice 포털 사이트 구축방안을 통해 생산자와 소비자간의 정보공유와 의사결정 채널을 확보할 수 있도록 제시하였다.

• Journal of Korean Society of Environmental Engineers
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• v.35 no.11
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• pp.827-834
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• 2013

The water footprint of product and service is the total volume of freshwater consumed, directly and indirectly, in the life cycle of a product and service. Up to date, water consumption data for industries and products were not well quantified and developed. Especially it is important to construct for agriculture industry which consumes lots of water. In this study, by using Cropwat 8.0 model, we tried to evaluate regionalized water consumption related with rice production in agriculture industry in eight regions (Gangwon, Gyeongi, Gyeongbuk, Gyeongnam, Jeonnam, Jeonbuk, Chungnam, Chungbuk). As a result, Gyeongbuk region has the lowest water consumption in rice production, which is $1,356.68m^3/ton$, on the other hand, Jeonnam region has the highest water consumption ($1,669.54m^3/ton$). By using the average indirect water consumption ($1,487.87m^3/ton$) of eight regions and direct water consumption, the total water footprint for the rice amount of rice bowl size (130 g), which is 193.6 L was calculated. Based on this research approach, we should develop water footprint database of all agriculture products and expand to other industrial sectors.

• Journal of Life Science
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• v.32 no.9
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• pp.698-705
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• 2022

Rice consumption in Korea is continuously decreasing; therefore, methods for reducing rice stocks are now being proposed. Increasing the consumption of rice and reduce these stocks will require that the rice processing industry be developed beyond simply using cooked rice as food. The Korean people's eating habits have also diversified recently, and the consumption of bread is increasing. Therefore, breeding a cultivar for rice flour is now necessary. Here, a line suitable for processing into rice flour was cultivated by deriving a mutant line by tissue culture of Ilpum. Mutant populations were investigated for major agricultural traits in the field, and grain characteristics and endosperm characteristics were investigated after harvest. Among the lines, line 29111 had similar agricultural characteristics to the background Ilpum, and excellent grain quality, and was selected for further analysis. The physicochemical properties that determine taste were similar or improved. However, unlike Ilpum, 29111 had a non-uniform starch structure and a characteristic powdery endosperm because large and male starch grains are evenly distributed. Therefore, 29111 was viewed as a breeding line suitable for processing and for excellent agricultural characteristics and taste. The added value can be increased by diversifying the uses of rice. The taste was improved and a method for breeding cultivars with grain characteristics for glutinous rice that would satisfy both producers and consumers was presented.

• Food Engineering Progress
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• v.15 no.4
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• pp.338-345
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• 2011

The pH, acidity, protein, color, reducing sugar, total sugar, alcohol and organoleptic characteristics of Takju containing 100% short grain rice (100 S), 100% long grain rice (100 L), 50 S+50% puffed rice powder (50 P) and 50 L+50 P were examined. After a drastic decrease during the initial stage of fermentation, the pH gradually increased except 100 L. Protein peaked at day 1 and decreased. A higher protein was noticed in puffed samples than in rice samples (p < 0.05). The Hunter "L" value decreased after a rise during the beginning of fermentation. Puffed samples showed higher reducing sugar than rice at day 0. Total sugar was similar to reducing sugar. A drastic increase in alcohol concentration was detected at day 2. Higher alcohol was observed in short grain than long grain and also in puffed samples than in rice (p < 0.05). A significant difference between 100 S and 100 L was observed in a sensory evaluation (p < 0.01); while no preference was detected.