• Korean Journal of Organic Agriculture
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• v.15 no.4
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• pp.425-435
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• 2007

This study was conducted to investigate the effect of different ratios of rice straw to swine manure as an earthworm feed on the change of physico-chemical characteristics and earthworm viability during composting, and further to provide the basic information for an efficient vermicomposting using the manure of livestock. Experimental earthworm used in this study was Eisenia foetida and the ratio of swine manure and rice straw was determined to 100:0(SM), 90:10(SRS 10), 80:20(SRS20), 70:30(SRS30) and 60:40(SRS40) on the basis of volume. The results are summarized as follows. Earthworm appeared after 8 week of aging period, and it was possible for the earthworm to survive in all the treatments. C/N ratio was significantly higher (P<0.05) in the treatments of rice straw mixture (SRS30 and SRS40) than swine manure alone (SM treatment). Appropriate C/N ratio for earthworm survival was the range of 10.43 to 11.16. During the period of aging, pH value and electrolytic conductivity (EC) were the highest in the treatment of swine manure alone. However, as the inclusion of rice straw was increased, pH value and EC showed a decreasing tendency. Appropriate pH value and EC for earthworm survival were 7.7 to 7.8, and 2.72 to 4.59mS/cm, respectively. The results from this study indicated that mixing swine manure with rice straw more improved more physico-chemical environment for earthworm growth in comparison with swine manure alone, and rice straw showed the sufficient possibility as a bulking agent for an efficient vermicomposting of swine manure.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.59 no.4
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• pp.521-525
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• 2014

This study was conducted in the central northern area that has a smaller production of winter forage crop compared to the southern areas, in order to identify the optimal mix of seeding, mix ratio and seeding method. The results showed that among the mixed seeding of triticale and crimson clover, the mix of triticale+crimson clover, mixing ratio is 8:2 (w/w), had the largest dry weight of 1,462 kg/10a, which was more than either single seeding of triticale or crimson clover. Although there were no total quantity differences between different mix ratios, there were differences in quantity between sowing types with broadcasting seeding is more than in narrow strips seeding. In forage value of mixed seeding combination, crude protein contents in single seeding of crimson clover showed the highest value at 17.2%, and in single seed of triticale showed the lowest at 7.4%. In mixed seeding combination the crude protein contents were highest in triticale+crimson clover, mixing ratio is 7:3 (w/w), at 9.0%. The mixed seeding between triticlale and legume crops will helpful for increasing forage value.

• Journal of Korea Technical Association of The Pulp and Paper Industry
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• v.35 no.3
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• pp.79-84
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• 2003

Oriental painting paper (Hwaseonji) was prepared from various kinds of plant fibers and its physical properties were investigated. The fibers used were classified into three different length of fibers; long fiber (<1.8 mm), medium fiber (1.4-1.8 mm) and short fiber (>1.4 mm). The fibers were mixed in the ratio of 15% long fiber, 25% medium fiber and 60% short fiber. The Hwaseonji prepared from mixing of the bamboo or rice straw pulp as a short fiber with the long and medium fibers showed excellent physical properties with a high smoothness and uniformity of Chinese ink blot. Mixing with LBKP as a short fiber was resulted in low physical properties, smoothness and wide ink blot. The properties of Hwaseonji, such as ink absorption, roughness and smoothness, may be predicted from the correlation of density with Chinese ink blot and smoothness.

• Proceedings of the Korean Society of Crop Science Conference
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• 2020.06a
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• pp.196-196
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• 2020

• Korean Journal of Food Science and Technology
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• v.48 no.2
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• pp.147-152
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• 2016

This study was conducted to investigate the physicochemical quality properties and provide basic data for the activation of traditional Kamju of juice type product prepared by mixing malt and extruded rice collet powder. Malt extracts were prepared by extracting the mixture of malt and water at a weight ratio of 25:75 after soaking for 2 h at $45^{\circ}C$. Rice collet powder was prepared by adjusting the barrel temperature to $95^{\circ}C$, screw speed to $3.07{\times}g$, discharge port diameter to 7 mm and a raw material input to 50 kg/h, the powder was then ground to a particle size of 80 mesh. The physicochemical characteristics (pH, color, viscosity, reducing sugars, number of viable cells, free amino acids) and sensory evaluations were conducted at various time points during the saccharification and at different mixing ratios of the extruded rice collet powder to malt extract (5:95, 15:85, 25:75, 35:65, each at $55^{\circ}C$ for 9 h). As a result, with an increase in the proportion of the extruded rice collet powder and saccharification time, the physicochemical properties of traditional Kamju significantly improved (p<0.05). A mixing ratio of 35:65 rice collet powder to malt extract and a saccharification time of 9 h were found to be the most desirable conditions. However, based on the sensory evaluation, a mixing ratio of rice collet powder and malt extract of 25:75 and a saccharification time of 5 h resulted in the most preferable palatability of traditional Kamju (p<0.05). Therefore, the mixing ratio and saccharification time should be determined to provide a better choice with respect to the taste and economic aspects of traditional Kamju.

• Microbiology and Biotechnology Letters
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• v.27 no.4
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• pp.333-338
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• 1999

This study was aimed to develop a value-added fermented products from rice and apple pomace using Bifidobacterium fermentation. The Bifidobacterium fermentation system of the mixture of rice and apple pomace was developed, and the physicochemical properties of the products were investigated. After 4 different bifidobacteria were compared for their fermentation capability and sensory properties of the fermented product, Bifidobacterium FBD-13 and FBD-22 were selected as appropriate strains for the fermentation of saccharified rice solution(SRS). The optimum inoculation level was 2% and the optimum fermentation time was 42 hrs. When wet apple pomace(WAP) was added to SRS, it contributed to the improvement of sensory properties of the fermented products and the optimum mixing ratio was 40% WAP and 60% SRS in weight. For the fermentation of the mixture of WAP and SRS, Bifidobacterium FBD-27 and FBD-22 were selected as suitable strains.

• Journal of the Korean Society of Food Culture
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• v.32 no.1
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• pp.58-65
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• 2017

This study was conducted to optimize the conditions of a sweet rice paste as a replacement of red bean paste recipe using the central composite design of response surface methodology (RSM). Ten experimental recipes with two reference points (rice flour and sugar), were selected, and the physical and sensory characteristics of a sweet rice paste were measured. In the Rapid Visco Analyzer test, breakdown value was the highest in rice flour (105.73 RVU). Sweetness significantly increased with addition of sugar contents (p<0.0002) and viscosity increased with addition of rice flour contents (p<0.0185). Moisture contents decreased with increasing contents of rice flour and sugar, whereas yellowness and redness tend to increase. In the sensory evaluation test, quadratic models for color (p<0.01865), sweetness (p<0.0399), thickness (p<0.0073), and overall acceptability (p<0.0249) were approved as independent for the rice flour and sugar contents. In conclusion, the optimal mixing ratio of sweet rice paste was determined to be 45.38 g of rice flour and 77.95 g of sugar.

• Journal of Biosystems Engineering
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• v.28 no.5
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• pp.403-410
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• 2003

To enhance the performance of a rice seed pelleting machine and the quality of rice-seed pellets made, improvement of the rice seed pelleting machine developed previously(Park, 2002) was tried and its performance was evaluated. As compared with the previous pelleting machine, a feeding mechanism of pellet materials to the forming rolls was changed from screw conveyor to hydraulic cylinder for proper feeding, rings were installed among rows of semi-spherical forming grooves on the forming rolls for reducing pellet materials loss and seeds damage, and discharging air nozzles were added for complete discharging of the pellets made. Through performance tests, capacity, pelleting ratio, and seed loss ratio of the pelleting machine were investigated at the mixing ratios of soil to rice seed of 6 : 1, 7 : 1, and 8 : 1, and rotating speeds of the forming rolls of 7 rpm, 10 rpm, and 13 rpm. As results of performance evaluation, pelleting ratios were in the range of 77 ∼ 89 ％, and maximum pelleting ratio increased by 18 % in comparison with that of the previous machine. Maximum capacity was about 110 kg/h(about 63,000 pellets/h), which was increased by 70 % in comparison with that of the previous machine. But, ratios of seed loss were in the range of 24 - 49 ％, which were not improved.

• Journal of the Korean Crystal Growth and Crystal Technology
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• v.26 no.5
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• pp.188-192
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• 2016

In this work, the SiC powders were synthesized through the carbonized matter from the mixture of silica powder and rice husks. The SiC powders, obtained from the carbothermal reduction reaction of silica and carbonized rice husks, were investigated by XRD patterns, XPS, FE-SEM and FE-TEM. In the XRD patterns, the specimens showed clearly very high strong peak of (111) plane near $35^{\circ}$ as well as weak (220) and (311) peak respectively at approximately $60^{\circ}$ and $72^{\circ}$. Under Ar atmosphere, the power synthesized from the mixture (in case of mixing ratio, 6 : 4) of carbonized rice husks and silica showed mainly cubic SiC crystalline phase showing relatively lower ratio of hexagonal phase without residual carbon in XRD pattern. In the TEM analysis, the specimen, synthesized from carbonized rice husks and silica with mixing ratio of 6 : 4 under Ar atmosphere, showed relatively fine particles under $5{\mu}m$ and a crystalline SiC phase of (100) diffraction pattern.

• Journal of the East Asian Society of Dietary Life
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• v.26 no.1
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• pp.73-79
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• 2016

This study investigated the quality characteristics of burdock glutinous rice dasik prepared with different contents of freezedried burdock powder (0, 3, 6, 9 and 12%) and roasted glutinous rice. The moisture contents of burdock glutinous rice dasik significantly increased as the amount of burdock powder increased(p<0.001). The L-value, a-value and b-value of burdock glutinous rice dasik were lower than those of the control group. The sugar content of glutinous rice dasik added with 6% or more burdock powder was higher than that of the control group. The hardness and adhesiveness significantly increased as the amount of burdock powder increased. The DPPH free radical scavenging activities of burdock glutinous rice dasik added with 9% and 12% burdock powder was higher than that of the control group. In the sensory evaluation, the burdock glutinous rice dasik added with 6% burdock powder was highly preferred, and was thus as the optimal mixing ratio for texture and sensory characteristics.