• Applied Biological Chemistry
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• v.38 no.5
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• pp.422-424
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• 1995

In order to investigate the textural changes of cooked rice in a home electrical rice cooker during warm keeping period, rice was cooked and stored at $73^{\circ}C$ for 42 hours. The time course changes of hardness and adhesiveness of cooked rice were measured with the specimen prepared as a cylindrical rice block(H/D= 15 mm/20 mm). At the initial stage of warm keeping period the hardness was 1.61 kg and it was increased steadily to 1.95 kg up to 12 hours. And it was rapidly dropped to 1.57 kg within 3 hours, and thereafter gradually decreased to 1.44 kg. The adhesiveness was steadily declined with warm keeping period from 0.51 to 0.323kg set The cohesiveness and chewiness were also changed in the similar pattern to that of hardness while the springiness remained unchanged throughout the whole warm keeping period.

• The Science & Technology
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• v.30 no.2 s.333
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• pp.16-17
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• 1997

요즘의 주부들은 편리한 생활을 하고 있다. 세탁기, 전기밥솥, 냉장고, 전화가 없는 집이 없을 만큼 보급되어 있다. 주부가 밖에 나가서도 집에 전화를 걸어 PC에 명령만 내리면 모든 가전기가 작동되고 전화와 TV를 하나로 묶어 홈쇼핑도 할 수 있다. 각 가정에 광케이블이 깔리면 학교와 직장이 따로 없이 집에서 일을 볼 수 있는 시대가 열리고 있는 것이다.

• Journal of the Korean Society of Food Culture
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• v.16 no.4
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• pp.323-329
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• 2001

This study was carried out to observe the character change of expanded rice grain for Salyeotgangjung at various gelatinization methods. The expansion and structure change of rice grain was different at conditions of heating methods and gelatinization, respectively. The boiling showed good expansion compared to other heating methods by electric rice-cooker, pressure cooker, and steam cooker. There was not difference in expansion of rice grain between the boiling and the boiling after soaking. Rice grain did greatly expand as the boiling time was extended. But the quality for Salyeotgangjung would be not good because of crack of expanded rice grain surface when the boiling time was too long.

• Product Safety
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• s.70
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• pp.26-29
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• 1999

금년 7월부터 대형 칼라TV(25인치 이상), VCR, 휴대폰, 전기밥솥 등 4개 제품이 수입성다변화 적용품목에서 해제 되었다. 이렇게 됨으로서 작년 7월의 25인치 미만의 소형TV 등 일부 품목과 금년 초 캠코더, 오디오 등 해제에 이어 전기$\cdot$전자제품에 대한 국내시장이 일본에 완전 개방될 예정이다. 지난 20여년 동안 대일 무역역조를 개선하고 국내산업을 보호하기 위해 도입된 동 제도의 전면 해제로 국내 전자제품 시장에서는

• Electric Engineers Magazine
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• v.249 no.5
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• pp.16-19
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• 2003

대상품목 선정은 전력사용량과 보급율 등을 감안하여 절전감재량이 큰 것을 우선하고 있으며 국내의 기술기준을 고려하여 달성가능의 범위에 따라 등급을 산정 부여한다. 가정용전력의 5.6%를 차지하는 세탁기, 26mm형광램프, 전기밥솥, 전자레인지는 1998년부터 시행중이다. 이에 따른 에너지절약 효과로는 20~25%의 절전향상 가능성이 있어 이를 개선시 연간 1,054백만 kwh의 전력절감이 가능하여 1,286억원의 전력비용 절감이 기대된다.

• Proceedings of the Korean Society for Food Science of Animal Resources Conference
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• 1999.10a
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• pp.84-84
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• 1999

• 발명특허
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• v.10 no.4 s.110
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• pp.61-61
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• 1985

아침 6시, 자동으로 기상음악이 흘러 나온다. 침대가 저절로 위로 치켜지면서 안마기가 등을 두드린다. 이와함께 침실의 커튼이 열리고 부엌에서는 자동전기밥솥이 식사를 준비한다. 욕실에서는 적당한 온도의 물이 욕조를 채우고 있다. 목욕을 마친 후 준비된 아침을 들고 문을 나서면 자동으로 문이 잠긴다. 차고의 승용차는 이미 원격조정으로 시동이 걸려 있다. 꿈 속의 이야기가 아니다. 컴퓨터 실험주택에서 실제로 현실화되고 있는 일이다. 컴퓨터에 의한 가정자동화(HA)의 모습이다.

• Korean Journal of Food Science and Technology
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• v.29 no.4
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• pp.705-709
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• 1997

Changes in retrogradation degree of nonwaxy milled rice cooked at different pressure and stored in electric rice cooker at $74^{\circ}C$ were investigated. The moisture contents of nonwaxy milled rice cooked at $1.0{\sim}1.9\;atm\;and\;1.2{\sim}1.5$ water/rice ratio were $59.9{\sim}64.3%$. When nonwaxy milled rice was cooked at high pressure, X-ray diffraction patterns of cooked rice exhibited the V-type having nearly no crystallinity. Retrogradation peak of cooked rice from DSC thermogram was observed in the temperature range of $41.9{\sim}62.4^{\circ}C$ and was not appeared in cooked rice above 1.5 atm. During storage at cooker for 24 hr, retrogradation enthalpy of cooked rice was increased and retrogradation peak was not appeared above 1.7 atm. In cooking and storage of cooked rice, retrogradation degree measured by ${\alpha}-amylase-iodine$ method in high pressure gelatinized samples was lower than that in low pressure gelatinized ones.

• Food Science and Preservation
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• v.10 no.1
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• pp.70-74
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• 2003

The distribution of mesophilic and thermophilic bacteria in milled rice was not different according to growing land and variety of rice. However, The number of these bacteria were abundant in milled rice of lower milling degree or longer storage period. The growth of thermophilic bacteria in cooked rice of electric rice cooker was rapidly increased during storage of lower temperature below 75 $^{\circ}C$. Thermophilic bacteria were not appeared just after cooking. After cooked rice was stored far 18∼24 hon thermophilic bacterial growth was rapidly increased by changing spore to vegetative cell. The positive relation between cell number of thermophilic bacteria and occurrence of off-odor was slightly observed. The number of thermophilic bacteria in upper cooked rice of oven and was higher than those in inner and lower cooked rice. Major volatile compound of milled rice cooked and stored in electric rice cooker was hexanal oriented from rice. After long storage, it was confirmed that furan was major volatile compound as off-odor.

• Applied Biological Chemistry
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• v.38 no.5
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• pp.398-402
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• 1995

Hardness and adhessiveness of cooked rice were measured with rice grain and rice block methods by texturemeter. In grain method 3, 4 and 5 grains were arranged and subjected to the texture test with a plastic plunger at 95% strain and 0.5mm/sec speed. The hardness were 7.4kg, 7.5kg and 10.0kg respectively and the coefficient of variation ranged from 37.0% to 25.9%, which was mainly due to the irregular geometry of the grains in each specimen set Adhesiveness could not be measured with this method. A cylindrical rice block($H/D=20mm{\times}15mm$) was made for the texture analysis. The hardness was 2.1 kg with coefficient of variation ranging from 2.8 to 7.0%, and the block method was s more reproducible compared to the grain method. A grooved plastic plunger and platform were designed for the measurement of adhesiveness of cooked rice block. The adhesiveness was 0.68kg sec and the coefficient of the variation was 4.6%.