• Korean Journal of Community Nutrition
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• v.12 no.5
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• pp.639-645
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• 2007

Using the diet rice bowl, this study examined whether visual cues related to portion size can influence intake volume without altering satiation. 24 subjects ate lunch and subsequent dinner meal in the lab once a week for 2 weeks. Each week at noon, they were served one of two different sizes of a rice (150 g of rice by the diet rice bowl and 210 g of rice by the general rice bowl) but recognized the same volume of which they could eat as much as they wanted of side dishes. Subjects returned to the lab five hours later for a standard dinner, which was consumed ad libitum. Results showed that the subjects who were eating from the diet rice bowl ate less rice (222.4 Kcal vs 306.5 Kcal, p < 0.001) and total energy intake (412.5 Kcal vs 499.2 Kcal, p < 0.001) than those eating from a general rice bowl at lunch. However, despite consuming 21% less energy intake at lunch, the rates of satiety were not significantly different after eating from the diet rice bowl and from the general diet bowl. And there were no significant difference in rice intake and energy intake at dinner between the diet rice bowl and the general rice bowl. These results suggest decreasing the portion size by the diet rice bowl with biased visual cues leads to decreased rice intake and energy intake without altering the satiation. This is, the decreased amount of rice in a diet rice bowl may implicitly suggest what might be construed as an appropriate amount to consume and eventually it suggests smaller consumption norms.

• Journal of Biosystems Engineering
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• v.27 no.5
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• pp.381-390
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• 2002

Direct seeding of rice-seed pellets is expected to be an alternative for solving problems in current direct seeding cultivation of rice. but mass production of rice-seed pellets is prerequisite for practical application. Design. construction and performance evaluation of an experimental rice seed pelleting machine were carried out for mass production of rice-seed pellets. The pelleting machine intended to make a ball type rice-seed pellet, which have 3∼5 rice seeds and diameter of which is 12 mm. Pellet materials ; rice seeds, soil, and binder were mixed and kneaded by the mixer. The designed rice seed pelleting machine fed pellet materials by screw conveyor to forming rolls and made rice-seed pellets. Capacity, ratio of perfect rice-seed pellets, seed and pellet material loss were investigated as mixing ratio of soil to rice seed and feeding rate of pellet materials. The pelleting machine showed up to 37,000 pellets/h of pelleting rate, 61∼71% of weight ratio of perfect rice-seed pellets to pellet materials supplied, 17∼48% of seed loss ratio. Average weight and average diameter of the pellets were 1.66 g and 12.0 mm. respectively. More than 3 rice seeds were included in most pellets at 6 : 1 of mixing ratio of soil to rice seed. And compression strength of the pellets was in the range of 88-130 N. To improve performance of the pelleting machine, improvements of the forming rolls, feeding mechanism, and discharging mechanism for reducing loss of pellet materials and seeds damage are needed.

• The Korean Journal of Food And Nutrition
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• v.25 no.2
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• pp.253-258
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• 2012

This study was conducted to investigate the effects of different active gluten and rice Nuruk(Asp. oryzae, Asp. kawachii rice Nuruk) levels on the quality properties of steamed rice breads. Enzyme(amylase and acidic protease) activity of Asp. oryzae rice Nuruk is higher than Asp. kawachii rice Nuruk. Among the loaf volume of active gluten that were tested (10, 13, 15 and 17%) an active gluten loaf volume of 15% produced the best steamed rice bread. As a result of the loaf volume test steamed rice bread with rice Nuruk was decreased than steamed wheat bread. Regarding color, all treatments produced significant differences. The L value was decreased in steamed rice bread more than in steamed wheat bread, and a and b values were increased, respectively. Hardness, gumminess and chewiness of SRB-2, 3, 4 were lower than SWB-1 but springiness were higher. According to the sensory evaluation of steamed rice bread, color, flavor, and uniformity of pores were the highest in the steamed wheat bread, and the chewiness and texture were good in the steamed rice bread containing added active gluten and rice Nuruk. In this study, addition of rice Nuruk in steamed rice bread did not increase loaf volume, but had an advantage for overall desirability.

• Korean Journal of Food Science and Technology
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• v.21 no.2
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• pp.294-299
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• 1989

The quality of dehydrated instant rice produced by a few selected processing methods with short grain milled rice was evaluated. Instant rice produced by process 2 had high rehydration rate, and those by processes 1 and 2 revealed light brown color with less lightness. Instant rice produced by processes 1 and 2 with ammonium carbonate treatment had more uniform porous microstructure, as shown by SEM micrographes, and microstructural difference was noticed between instant rice prepared with government rice and Akibari. Instant rice produced by processes 1 and 2 had less sensory color score, and those by processes 2 and 4 had higher sensory cohesiveness. Overall quality of instant rice produced by process 2 was better, except color.

• Journal of Biosystems Engineering
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• v.27 no.1
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• pp.51-58
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• 2002

The goal of this research was to an optimum conditions for the brown rice conditioning from data of milling characteristics after conditioning of the brown rice. The range of the initial moisture content of the sample was 13%, 14%, and 15%, the range of the increment of the moisture content was 0.4% and 0.8% with respect to the initial moisture content, and a ripe time after conditioning was eight hours. The results obtained from this research can be summarized as fellows. 1 The crack ratio after conditioning the brown rice with the initial moisture content was increased as the initial moisture content decreased and increment of the moisture content increased. The crack ratio of the milled rice was increased than that of the non-conditioned brown rice and decreased with the conditioned brown rice with the increment of the moisture content of 0.4% and 0.5%. 2. The broken rice ratio after conditioning the brown rice with the initial moisture content was a little higher than that of the non-conditioned brawn rice. The broken ratio of the conditioned brown rice with the increment of the moisture content of 0.4% was increased around 0.2∼0.4% with respect to the non-conditioned brown riced and the broken ratio of the brown rice was high with increased amount of water sprayed during conditioning process. 3. The moisture content of the milled rice after conditioning the brown rice with the initial moisture content increased around 0.3∼0.8% with respect to the non-conditioned milled rice. 4. The electric energy consumption on milling process with the conditioned brown rice by the initial moisture content was decreased 3.4∼39.1% with respect to the non-conditioned brown rice.

• Journal of Nutrition and Health
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• v.38 no.8
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• pp.613-625
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• 2005

This study was designed to evaluate impact of kinds of dietary grain and dietary lipid level on the glucose metabolism and antithrombogenic capacity in obesity induced rats. Total of 80 Sprague-Dawley male rats were raised for one month with control diet containing $50\%$ (w/w) well-milled rice powder and $20\%$(w/w) of dietary lipids. The rats were blocked into 8 groups and raised for two months with diets containing well-milled rice, brown rice, black rice, or glutinous barley powder and 8 or $20\%$(w/w) of dietary lipids. The contents of total dietary fiber in experimental grains were in following order; glutinous barley > black rice > brown rice > well-milled rice. Weekly food intake were lower in glutinous barley group among all experimental groups. Body weight gain was high in high level of fat groups ($50\%$w/w) than medium level of fat groups ($8\%$ w/w). Plasma glucose concentration was not different significantly in each groups. But brown rice group was a little lower than others. Plasma insulin concentration was lower in black rice and glutinous barley group than rice group. Plasma glucagon concentration did not differ significantly among all experimental groups. Hexokinase activities in skeletal muscle are different significantly according to level of dietary fat and grain variety factors. Brown rice group was significantly highest among all experimental groups in hexokinase activity. Plasma $TXB_2$ concentrations in black rice and glutinous barley groups were lower as compared to rice and brown rice groups. Plasma 6-keto-$PGF_{1\alpha}$ concentrations in glutinous barley group was higher as compared to others. In conclusion brown rice has a little lowering effect glucose concentration. Black rice and glutinous barley intakes enhance antithromboenic capacity. It is suggested that the intakes of mixed gains are recommend.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.42 no.3
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• pp.352-356
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• 1997

In order to trace the survival route of weedy rice in Korean farmer's field, occurrence rate and position of weedy rice, number of weedy rice plants per $m^2$, in transplanted and direct seeded field were investigated. The highest occurrence rate of weedy rice in transplanted field was 5.5％. Number of weedy rice plants in direct seeded field was higher than that in transplanted field. In transplanted field, most of the weedy rice were grown within hills of cultivated rice and only a few was grown between hills of the cultivated rice, however in direct seeded field the number of weedy rice occurred between hills or rows of cultivated rice was higher than that occurred within hills or rows. Weedy rice occurrence rate in the field of .non-recommended rice variety was higher than that in the field of recommended variety. The main survival route of weedy rice in transplanted field was supposed to be mixture of weedy rice seeds with cultivated rice, and that in direct seeded field to be natural survival.

• Journal of Biosystems Engineering
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• v.23 no.1
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• pp.13-20
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• 1998

Carbonized rice husk(char from rice husk) can be used to improve soils for planting, seedlings, horiculture, pomiculture and truck gardening. Although it is not a fertilizer in nature, it stimulates the growth of plants. Carbonized rice husk is highly recommended for raising soil/water temperature, keeping moisture and aerating roots of plants. The objective of this study was to develop the effective production method of carbonized rice husks by a non-slagging vertical cyclone combustor. A cyclone combustor w vortex collecor Pocket in addition to central collector pocket was selected and tested. Isothermal tests and mixed firing with LPG and rice husk were performed in order to characterize the system. hut rice husk was used during the isothermal test to find the mass collected of rice husk. It was impossible to ignite rice husk itself over the experimental conditions considered in this experiment. The composition of original and carbonized rice husks was analyzed by the ultimate analysis. With the air flow rate of 20 ㎥/h, LPG flow rate of 0.45 1/min, the required carbonized rice husk could be obtained.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.43 no.4
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• pp.254-258
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• 1998

Distribution and occurrence of weedy rice in Kyonggi region were surveyed in 1996. Weedy rice was observed in 1368 fields (54.9%) of total 2490 fields. Almost two thirds of paddy fields in northern mountainous region were contaminated by weedy rice and more severe contamination, three forths of paddy fields, was observed in suburban regions. In those regions, occurrence of weedy rice was greater than those in north-eastern inland and south-western plain regions. The occurrence of weedy rice was higher in water seeding cultivation (66.7%) than other cultivation methods. The number of weedy rice per 10a was 756.7 plants in direct seeding on dry paddy and 379.4 plants in water seeding. The occurrence of weedy rice was higher in fields planted by farmer's seeds than that of paddy fields cultivated by certified seeds, and the longer the farmer's seeds being used, the more weedy rice occurred in paddy field.

• Proceedings of the Korean Society of Plant Biotechnology Conference
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• 2003.10a
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• pp.131-131
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• 2003