• Journal of Biosystems Engineering
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• v.5 no.1
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• pp.15-23
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• 1980

Natural-air drying systems have been extensively used for cereal grains, and many researches on the systems have been conducted in foreign countries. However, little research on drying rough rice with natural air has been done. Especially . little research on natural air drying of rough rice based on weather data has been done in Korean. The objective of this study was to present fundamental data for estimating optimum requirements and basic information available for natural air drying of rough rice based on the weather data . The weather data analyzed in this study were the 10-year (1969 to 1978) record of air temperatures, wet-bulb temperatures and relative humidities, which were three-hourly observations in Taegu area. The results of this study are summarized as follows ; 1 From the results of weather data analysis the average air temperature was about $14.8^\circ$and the average relative humidty 67.5% . Average equilibrium moisture content appeared to be 13.8 percent on wet basis, which showed great potential for natural air drying in Taegue area in October. 2. Possible fan operation time based on the equilibrium moisture content of 15% on wet basis was about 14 hours a day during October in Taegu area. Probabilities of possible drying days based on minimum time available for drying in a day were analyzed. 3. Minimum air flow requirements based on the worst year were determined for different fan operation methods and initial moisture contents.

• Korean Journal of Agricultural Science
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• v.44 no.2
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• pp.181-187
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• 2017

The use of practical management factors to maximize pig health improvement cannot guarantee freedom from diseases. Moreover, because of health safety concerns, the use of antibiotics has been restricted in livestock, including pigs. Therefore, the swine industry has been looking for various alternatives to antibiotics to improve pig's health and performance. Clay is a dietary factor generally accepted for improving pig health. It is a naturally occurring material and is primarily composed of fine-grained minerals. It has a specific structure with polar attraction. Because of this structure, clay has the ability to lose or gain water reversibly. In addition, clay has beneficial physiological activities. First, clay has anti-diarrheic and antibacterial effects by penetrating the cell wall of bacteria or inhibiting their metabolism. Second, it can protect the intestinal tract by absorbing toxins, bacteria, or even viruses. When added to the diet, clay has also been known to bind some mycotoxins, which are toxic secondary metabolites produced by fungi, namely in cereal grains. Those beneficial effects of clay can improve pigs' health and performance by reducing pathogenic bacteria, especially pathogenic Escherichia coli, in the intestinal tract. Therefore, it is suggested that clay has a remarkable potential as an antibiotics alternative.

• The Plant Pathology Journal
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• v.29 no.4
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• pp.446-450
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• 2013

The ascomycete fungus Fusarium graminearum is a major causal agent for Fusarium head blight in cereals and produces mycotoxins such as trichothecenes and zearalenone. Isolation of the fungal strains from air or cereals can be hampered by various other airborne fungal pathogens and saprophytic fungi. In this study, we developed a selective medium specific to F. graminearum using toxoflavin produced by the bacterial pathogen Burkholderia glumae. F. graminearum was resistant to toxoflavin, while other fungi were sensitive to this toxin. Supplementing toxoflavin into medium enhanced the isolation of F. graminearum from rice grains by suppressing the growth of saprophytic fungal species. In addition, a medium with or without toxoflavin exposed to wheat fields for 1 h had 84% or 25%, respectively, of colonies identified as F. graminearum. This selection medium provides an efficient tool for isolating F. graminearum, and can be adopted by research groups working on genetics and disease forecasting.

• Journal of the Korean Society of Food Science and Nutrition
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• v.4 no.1
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• pp.71-95
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• 1975

The food product, so called 'Kimchi' was first shown as 'Jeo' in a old Chinese book, 'Sigyung', published about 2,600 to 3,600 years ago and it was differentiated into 'Jeo' and 'Jae' in the 'Jure'. The procedure for Kimchi making was explained in detail in the 'Jaeminyosul' and the Kimchi which was made of cereal grains was introduced into Japan through Bacje kingdom with the name of 'susugorisge'. Since then it was developed into characteristic ones of each country. In ancient time of Korea the detail record on Kimchi was not found but it began to show up in a poem written during Korea kingdom. The term of Kimchi which is being used now in Korea was first recorded on a dictionary about 400 years ago, and the Kimchi which used hot pepper was first shown in the 'Sanlimg-yungjae' about 300 years ago. The very favorable Kimchi for Korean containing various kinds of spices, animal foods, fruits, vegetables, seaweeds and 'judgal' was almost completed about 200 years ago and it was recorded in the 'Imwonsibyugi' and the 'Guhabchongsuh'.

• Mycobiology
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• v.38 no.2
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• pp.133-136
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• 2010

Stromatal fruiting bodies of Cordyceps cardinalis were successfully produced in cereals. Brown rice, German millet and standard millet produced the longest-length of stromata, followed by Chinese pearl barley, Indian millet, black rice and standard barley. Oatmeal produced the shortest-length of fruiting bodies. Supplementation of pupa and larva to the grains resulted in a slightly enhanced production of fruiting bodies; pupa showing better production than larva. 50~60 g of brown rice and 10~20 g of pupa mixed with 50~60 mL of water in 1,000 mL polypropylene (PP) bottle was found to be optimum for fruiting body production. Liquid inoculation of 15~20 mL per PP bottle produced best fruiting bodies. The optimal temperature for the formation of fruiting bodies was $25^{\circ}C$, under conditions of continuous light. Few fruiting bodies were produced under the condition of complete darkness, and the fresh weight was considerable low, compared to that of light condition.

• Proceedings of the Korean Society of Crop Science Conference
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• 1998.10a
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• pp.189-209
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• 1998

Food resources have been supplied more and more by crop land expansion, technological Improvement for higher crop yield, establishment of irrigation system, and input of fertilizers, chemicals and others, to sustain a world population increase currently about 6 billion. Food demand will be significantly increased in the 21st century due to population increases of 90 million per year and more consumption of meat with per capital income increase. But food production increase will be limited by difficulty of crop/irrigation land expansion and small or decreasing effectiveness of fertilizer use. Development of new techniques for higher yield per ha is only one way to meet future food demand increase. Optimistic prospect for food demand/supply balance was reported by FAO until 2010, and IFPRI until 2020. However, Worldwatch Institute warned world food supply will be less than expected demand by 500 million tons of cereal grains in 2030. It is necessary to establish a national plan to meet expected worldwide shortage of food resources in 21 century. What planning should be under taken to meet the upcoming century of food shortage in Korea whose food self-sufficiency rate is only $30{\%}$. It is recommended that (1) keep paddy field area as much as 1,100 thousand ha, (2) expansion of barley and wheat cultivation on all paddy area in winter season, (3) continue development of new technology to get international superiority of food resources produced in Korea, (4) expand nationwide the importance of food security under the current financial crisis encountered In Korea, and for food security in the future unified Korean peninsula.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.24 no.3
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• pp.167-180
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• 2018

Interest in the use of smart packaging systems for food products has increased in recent years. Therefore, food researchers are focusing on the development of new indicator based smart packaging technologies by using anthocyanin-based natural dye. Anthocyanins are one of the plant constituents known as flavonoids and responsible for the bright and attractive orange, red, purple, and blue colors of most fruits, vegetables, flowers, and some cereal grains. Indicators of natural dyes such as anthocyanins could express the quality and shelf life of perishable food products. However, the sensitivity and stability for their use in smart food packaging should be established to reach the market proposals. This review article focuses on recent studies related to use of natural dyes based on anthocyanin for smart food packaging applications. This study offers valuable insight that may be useful for identifying trends in the commercialization of natural dyes or for identifying new research areas. This review also provides food and packaging scientists with a thorough understanding of the benefits of anthocyanin-based natural dyes for shelf life indicator when applied to package material specific foods and hence can assist in accelerating commercial adoption.

• Korean Journal of Breeding Science
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• v.40 no.4
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• pp.512-516
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• 2008

A new naked oat cultivar 'Choyang' (Avena sativa L.) was developed by the breeding team at the Department of Rice and Winter Cereal Crop, NICS, RDA in 2007. It was derived from a cross between 'Sikyonggwiri' and 'Gwiri23'. The cultivar, Sikyonggwiri is early heading while the breeding line Gwiri23 has a high yielding potential with large-size grain. Bulk method combined with pedigree selection program was employed in subsequent generations, and the promising line SO96025-B-303-44-2-5 was selected for agronomic performance in 2002. The line showed both high yield and good husking rate of seed in the Yield Trial tested at Suwon in 2003 to 2004, and was subsequently designated as 'Gwiri57'. Gwiri57 was evaluated for winter hardiness, earliness, and yield in four locations, Gimje, Iksan, Jeongeup and Jinju from 2005 to 2007 and was released as Choyang. Choyang headed 11 days earlier and matured 5 days earlier than the check cultivar 'Sunyang' in the paddy field condition. The new cultivar Choyang had 97 cm of culm length and 23.4 cm of spike length, 658 spikes per $m^2$, 75 grains per spike, 28.8 g of 1,000-grain weight, and 636 g of test weight. Choyang showed better winter hardiness than that of the check cultivar Sunyang, and similar seed quality to the check cultivar in respect to crude protein (12.9%) and ${\beta}$-glucan content (4.7%). However, it showed higher husking rate than the check cultivar. The grain yield of Choyang in the regional yield trial for 3 consecutive years was averaged $4.67MT\;ha^{-1}$, which was 38% higher than that of the check cultivar Sunyang. Choyang is recommended for the fall sowing cropping only in the southern area where daily minimum mean temperatures are averaged higher than $-4^{\circ}C$ in January, and is not recommended the in mountain area where frost damage is presumable.

• Journal of Food Hygiene and Safety
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• v.34 no.3
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• pp.251-262
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• 2019

In this study, we analyzed Korean dietary habits with food intake data from the Korea National Health and Nutrition Examination Survey (KNHANES) and the Korea Centers for Disease Control and Prevention and we proposed a set of management guidelines for future Korean dietary habits. A total of 839 food items (1,419 foods) were analyzed according to the food catagories in "Food Code", which is the representative food classification system in Korea. The average total daily food intake was 1,585.77 g/day, with raw and processed foods accounting for 858.96 g/day and 726.81 g/day, respectively. Cereal grains contributed to the highest proportion of the food intake. Over 90% of subjects consumed cereal grains (99.09%) and root and tuber vegetables (95.80%) among the top 15 consumed food groups. According to the analysis by item, rice, Korean cabbage kimchi, apple, radish, egg, chili pepper, onion, wheat, soybean curds, potato, cucumber and pork were major (at least 1% of the average daily intake, 158.6 g/day) and frequently (eaten by more than 25% of subjects, 5,168 persons) consumed food items, and Korean spices were at the top of this list. In the case of kimchi, the proportion of intake of Korean cabbage kimchi (64.89 g/day) was the highest. In the case of alcoholic beverages, intake was highest by order of beer (63.53 g/day), soju (39.11 g/day) and makgeolli (19.70 g/day), and intake frequency was high in order of soju (11.3%), beer (7.2%), and sake (6.6%). Analysis results by seasonal intake trends showed that cereal grains have steadily decreased and beverages have slightly risen. In the case of alcoholic beverage consumption frequency, some kinds of makgeolli, wine, sake, and black raspberry wine have decreased gradually year by year. The consumption trend for kimchi has been gradually decreasing as well.

• Korean Journal of Breeding Science
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• v.42 no.3
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• pp.272-275
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• 2010

'Geumyoung' is a new early maturing rice cultivar developed from the cross between Sambaegbyeo and Iksan423/Sangju22 at Sangju Substation, NICS, RDA, Korea in 2009. It needs about 116 days from seedling to harvest in mid-mountainous areas. This cultivar has about 72 cm long culm and 19 cm long panicle, which are similar to Odaebyeo. It has higher panicle number per plant, medium to small grains and sometimes has a few awned spikelets. It shows tolerance to cold and resistance to blast but is susceptible to bacterial blight, virus diseases, and insects and pests. Milled rice of 'Geumyoeng' is translucent with non-glutinous endosperm and medium short grain. It has about 18.0% amylose and 6.6% protein content with good palatability of cooked rice. The milled rice yield of this cultivar was 5.53 MT/ha under standard fertilizer level of ordinary transplanting cultivation. 'Geumyong' would be adaptable for ordinary transplanting cultivation in the northern plains, and northern and southern mid-mountainous areas of South Korea.