• Korean journal of food and cookery science
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• v.21 no.1 s.85
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• pp.117-123
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• 2005

Washed rice was coated by spraying aqueous dandelion (Taraxacum officinale) extracts at 20, 30, 40 $^{\circ}$Brix and dried at room temperature. The coating procedure was conducted 5 mL/min for 10min. Property changes in the dandelion coated rice and un-coated cooked rice were observed during 2 days of storage. Increasing the coating concentration was associated with lower color values (L, a value) and moisture contents. Sensory and texture properties generally decreased in the cooked rice coated with dandelion more than the control (non-coated rice). But, D-20(20 $^{\circ}$Brix of the dandelion concentration) resulted in better textural properties and sensory scores for hardness and overall acceptability in cooked rice. Compared to the control, the washed rice coated with 20 $^{\circ}$Brix for 0 and 2 days showed better quality in sensory activities, a lower gel consistency and better textural activities. It was concluded that the optimum coating ration of rice and added dandelion extract for cooking were 20 $^{\circ}$Brix and $5\%$ respectively, in proportion to the total weight of raw rice.

• Applied Biological Chemistry
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• v.34 no.3
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• pp.258-261
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• 1991

In order to establish the optimum drying temperature of the heated air blast-grain circulation dryer, a 2 ton scale of paddy was used in this experiment. The temperatures of heated air used were 45, 50, 55, 60, 65 and $70^{\circ}C$. Moisture content of the paddy was reduced to 15% from 24% by drying. The higher air temperature, the shorter drying time and the less fuel consumed. The portion of cracked kernels was found to be low as $3{\sim}10%\;at\;40{\sim}55^{\circ}C$, but was very high to $28{\sim}30%\;at\;60{\sim}70^{\circ}C$. The germination percent was very high as 98 and 93% at 40 and $45^{\circ}C$, but it was decreased to 86 and 30% at 50 and $70^{\circ}C$, respectively. The recovery yield of milled rice from paddy was decreased by 1.76, 2.63 and 7.52% at 60, 65 and $70^{\circ}C$, respectively, compared with 75.86% as drying at $40^{\circ}C$. The higher heated air temperature, the less head rice of milled rice was recovered, and the decreased ratio was increased $60^{\circ}C$. The higher heated air temperature, the less alkali disintergation value and gel consistency of milled rice and the more water up take, expanded vlume, total solid in residual liquid and intensity of starch iodine blue value of residual liquid, and those tendency was found clear from $60^{\circ}C$ temperature of heated air.

• Korean Journal of Food Science and Technology
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• v.43 no.2
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• pp.142-148
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• 2011

The objective of this study was to analyze proximate composition and physicochemical properties according to different kinds of rice. In total, 20 varieties of rice were used (Domestic-19, Imported-1). The moisture contents ranged from $11.11{\pm}0.20$ to $3.28{\pm}0.03%$. The crude protein and crude lipid contents were ranged from $5.04{\pm}0.03$ to $7.02{\pm}0.10%$ and $0.18{\pm}0.01$ to $0.73{\pm}0.05%$, respectively. The mineral contents were Calcium, $3.56{\pm}0.11-6.69{\pm}0.08mg/100g$; Sodium, $3.39{\pm}0.01-17.43{\pm}0.04mg/100g$; Phosphorus, $64.12{\pm}0.88-102.0{\pm}0.36mg/100g$; Zinc, $0.95{\pm}0.01-1.75{\pm}0.0mg/100g$; Iron, $0.19{\pm}0.0-0.69{\pm}0.02g/100g$; Magnesium, $9.89{\pm}0.47-23.31{\pm}0.21mg/100g$; Potassium, $47.11{\pm}3.49-82.19{\pm}1.08mg/100g$;and Manganese, $0.47{\pm}0.0-1.14{\pm}0.01mg/100g$. Eighteen kinds of rice exhibited small kernels. Amylose contents ranged from $10.3{\pm}1.27$ to $19.4{\pm}0.15%$, while starch value ranged from $70.8{\pm}2.67$ to $80.1{\pm}5.09%$. Alkali digestion value was described as 5-6 grade and gel consistency was shown to be 'soft' regardless of the rice kinds.

• Journal of Nuclear Fuel Cycle and Waste Technology(JNFCWT)
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• v.10 no.1
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• pp.45-53
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• 2012

The metal chloride wastes from a pyrochemical process to recover uranium and transuranic elements has been considered as a problematic waste difficult to apply to a conventional solidification method due to the high volatility and low compatibility with silicate glass. In this study, a dechlorination approach to treat LiCl-KCl waste for final disposal was adapted. In this study, a $SiO_2-Al_2O_3-P_2O_5$ (SAP) inorganic composite as a dechlorination agent was prepared by a conventional sol-gel process. By using a series of SAPs, the dechlorination behavior and consolidation of reaction products were investigated. Different from LiCl waste, the dechlorination reaction occurred mainly at two temperature ranges. The thermogravimetric test indicated that the first reaction range was about $400^{\circ}C$ for LiCl and the second was about $700^{\circ}C$ for KCl. The SAP 1071 (Si/Al/P=1/0.75/1 in molar) was found to be the most favorable SAP as a dechlorination agent under given conditions. The consolidation test revealed that the bulk shape and the densification of consolidated forms depended on the SAP/Salt ratios. The leaching test by PCT-A method was performed to evaluate the durability of consolidated forms. This study provided the basic information on the dechlorination approach. Based on the experimental results, the dechlorination method using a $SiO_2-Al_2O_3-P_2O_5$ (SAP) could be considered as one of alternatives for the immobilization of waste salt.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.40 no.6
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• pp.684-696
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• 1995

A mutant for chalky endosperm and genetic male sterility (GMS) was newly developed in rice. The two characters were found to be controlled by single recessive gene which has pleiotropic effect, indicating that chalky seeds should be GMS seeds in segregating populations. Chalky seeds showed the same shape and size as normal seeds. However, starch composition of central part of endosperm was looser and shape of starch granules was rounder compared with normal endosperm, resulting in significantly lower grain weight, absolute density and grain hardness in chalky grains than in normal ones. Amylose content and gel consistency of chalky grains were much lower and harder, respectively. Male sterile plants showed much shorter plant height, poorer panicle exsertion and lesser panicle number compared with normal plants. Microspore abortion stage in pollen developmental process was observed as before meiosis. Male sterility of the mutant was stable regadless of temperature and day length. A system breeding hybrid rice using this mutant was discussed, comp ring with other systems utilizing cytoplasmic-genic male sterility(CGMS) and environment sensitive GMS(EGMS). Separation of GMS seeds in mixed seed bulks by specific gravity (1.14∼1.16g / cm3) was successful about 85∼90%. But some mixed normal plants were seemed to be easily removed by the apparent difference in growth characters at seedling stage. The highest natural outcrossing rate of this GMS line was as 17.3 % in a plot treated with 2-row pollinator, I-row GMS, and GA3 + cutting of flag leaf + pollen-scattering by rope.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.38 no.3
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• pp.264-274
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• 1993

This study was carried out to assess the agronomic characters and physicochemical properties of floury and chalky-endosperm mutant lines induced by chemical mutagen treatment to rice varieties, Hwacheongbyeo and IR24. Linkage analysis of a floury-endosperm gene was carried out using linkage testers. The grain size of brown rice of the mutants was smaller than that of the original varieties. The l, 000-grain and 1$\ell$ weight were lighter in the mutants compared with those in the original varieties. The compound starch granules in the endosperm cell of the mutants showed a loosely-packed crystalline structure. Amylose contents in mutants ranged from 16.9 to 28.5%. Crude protein contents of the mutants were not significantly different from the original rice variety, Hwacheongbyeo, but white core mutant(line 47106) derived from IR24 showed higher protein(l1.32%) compared with IR24(8.30%). The mutants showed slightly harder gel characteristics, and much lower viscosity in Amylograph than original varieties. Steamed rice-cakes from mutant lines showed greater volume than those from original varieties. During the process of alcohol fermentation, Brix in the mutants(especially floury mutants) decreased faster and the alcohol production after 10-day fermentation was much greater in the mutants than in the original varieties. Three different gene loci for floury endosperm characteristics were identified from the allelism test among mutant lines, and the genes were tentatively symbolized as flo-a, flo-b and flo-c, respectively. A floury gene, flo-a, was linked with lg(liguleless) gene in the linkage group N, with R.V. 5.76$\pm$1.72%.

• Journal of the Korean Society of Food Science and Nutrition
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• v.12 no.1
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• pp.7-11
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• 1983

The purpose of this study was to prepare low methoxyl pectins (LMPs) by pectinesterase (PE) using waste tangerine peels and to compare the chemical, physical and gelling properties of the prepared pectins with the commercial LMP. The LMPs were prepared by treating albedo with 0.25M $Na_2CO_3$ to activate the PE. PE was then inactivated by heating. The sample was centrifuged and the supernatant was collected. LMP was obtained as precipitate by adding alcohol to the collected supernatant. The amounts of extractible pectins in albedo were 12.71~12.98% on a dry weight basis. Methoxyl contents of LMPs prepared by treating albedo with PE at pH 7.5 for 10min, at pH 8.5 for 10min, 20min and 30min were 5.12%, 4.27%, 3.08%, 1.85% respectively, demonstrating that the methoxyl contents of the preparations decreased as the degree of treatment albedo with PE increased. The acetyl contents of the preparations ranged from 0.09% to 0.12%, the values of which do not interfere with gel formation. The anhydrouronic acid contents of the prepared pectins were in the range of 94.2%~94.8%. The values of viscosity and molecular weights of the prepared LMPs tent to decrease as the degree of PE action on albedo increased. The textural value of the prepared LMP gels determined by Consistometer, Ridgelimeter and Instron denonstrated that the excess treatment of albedo with PE significantly impaired the gelling properties of the preparations.

• Korean Journal of Food Science and Technology
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• v.26 no.6
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• pp.670-678
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• 1994

The effects of amylase addition during extrusion cooking of rice on the physico-chemical properties of the extrudates were investigated in order to develop rice-based Korean style weaning food products. A laboratory-built single screw extruder was used, the enzymes used were Termamyl 120LS(amylase from Bacillus licheniformis, NOVO Co.), BAN 240L(amylase from Bacillus amylolichuefaciens, NOVO Co.) and malt powder. By the addition of enzymes, the water soluble index of the extrudates increased by 3 times compared to that of the extrudates without enzyme and the concentration of reducing sugar in the extrudates increased drastically at 28 feed moisture. The gel permeation chromatographic pattern showed that the large molecular starch fractions diminished by the addition of enzyme during extrusion and the low molecular fraction increased. The residual enzyme activity in the extrudate were 27% for the most thermo-resistance enzyme by treating at $140^{\circ}C$ in the metering section of the extruder. The sediment volume of the extrudate dispersion increased as the metering section temperature increased to $140^{\circ}C$ . By the addition of enzymes the viscosity of extrudate dispersion was redused $1/4{\sim}1/200$ of that of the extrudates without enzyme. It allowed to use 1.8 times of solid material to the weaning food formulation to attain the same level of consistency as the commercial products. It proves that the addition of amylase during rice extrusion is effective to increase the energy density of weaning food by starch degradation, which results in the increases of water solubility, reducing sugar content, dispersibility and fluidability.