• Proceedings of the Korea Technical Association of the Pulp and Paper Industry Conference
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• 2011.04a
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• pp.139-150
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• 2011

The effects of the high pressure and the high temperature digesting process with water on the properties of rice hull were investigated in this work. Two temperature condition such as $160^{\circ}C$ and $180^{\circ}C$ and thee treatment time such as 15 min, 30 min and 45 min were applied for this treatment. The pH of extract after the digestion process decreased as the temperature and the treatment time of the digestion were increased. The ash content and lignin content were not decreased by the the digestion. The structure of rice hull after digestion treatment became more weak, the better efficiency of the fiberization with PFI-Mill was shown for the digestion treated rice hull with the higher temperature and the longer treatment time.

• Journal of Agricultural Extension & Community Development
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• v.24 no.1
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• pp.1-8
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• 2017

The Purpose of this study is to predict farm size per farming household in Chungcheongnam-province by using the Markov chains and Quadratic Programming.. The results are as follows; First, small-scale farms with less than 1.0ha of land are predicted to be still more than half (of total farming households) in 2025 as well. Second, large-scale farms with 3.0ha-5.0ha land and extra large-scale farms with over 5.0ha of land are predicted to gradually expand their proportion in total farm scale. Third, middle-scale farms with 1.0ha-3.0ha land are forecasted to be reduced in their relative proportion. It is required to take into account regional characteristics to improve the effectiveness of a rice industry policy. Therefore, this study has some significance in attempting to research on the ownership structure of rice production areas in consideration of target regions.

• Journal of Korea Technical Association of The Pulp and Paper Industry
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• v.32 no.3
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• pp.65-74
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• 2000

This study was carried out to acquire basic data necessary for the use of rice-straw chemical pulp. It investigated the proper bleaching conditions when rice-straw chemical pulps(alkaline sulfite-Na2S2O4 pulp) were bleached with the various kinds of bleaching agents. And physical properties of bleached pulps were tested. The results of this study were as follows; 1, The proper conditions of chlorine sequence were determined to be 4% concentration of chlorine 25$^{\circ}C$ of reaction temperature and 50 minutes of reaction time. 2. For calcium hypochlorite sequence the proper conditions of chemical concentration reac-tion temperature and reaction time were 3% 25$^{\circ}C$ and 20 minutes respectively. 3. For chlorine dioxide sequence the proper conditions were 1% concentration of chlorine dioxide 70$^{\circ}C$ of reaction temperature and 2hr. of reaction time. 4. The proper conditions of hydrogen peroxide sequence were 1.5% concentration of hydro-gen peroxide 70$^{\circ}C$ of reaction temperature and 1hr. of reaction time respectively. 5. When the rice-straw chemical pulp were bleached with four kinds of bleaching agents methioned above in the proper conditions respectively brightnesses were the order of chlorine dioxide calcium hypochlorite, chlorine, hydrogen peroxide. And strengthes of pulps bleached with chlorine dioxide and hydrogen peroxide were higher than those of pulps bleached with other bleaching agents.

• Food Science and Preservation
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• v.15 no.2
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• pp.209-213
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• 2008

We examined the dough properties, baking qualities, and sensory aspects of commercial hard wheat flour (Q1) that was supplemented with up to 30% rice bran flour. The loaf volumes of bread with 20% and 30% rice bran were 83% and 65% respectively, of the control (wheat flour only). However, a 5% and 10% supplement of rice bran increased loaf volume by 5.2% and 0.7% respectively, over the control. After storage of loaves for three days, bread crumbs from loaves with 5% rice bran were significantly softer than those with 10% 20% and 30% rice bran. The hardness of dough increased with the proportion of rice bran, but springiness and cohesiveness were inversely related to hardness. Addition of rice bran increased loaf pH. Rice bran decreased lightness, but significantly increased redness and yellowness in a concentration dependent manner. Sensory investigation indicated that bread with 5% rice bran was not significantly different from the control. However, more panel members preferred the appearance and flavor of bread with 5% rice bran.

• Journal of Fisheries and Marine Sciences Education
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• v.27 no.5
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• pp.1352-1363
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• 2015

This study was carried out to investigate the characteristics of the dependent variables depending on the condition changes of independent variable of the operation and the material during the production of collets added with rice and dried shrimp by using single extruder to utilize as basic data for the manufacture of extrusion collets. A total of 7 independent variables were set up as a raw, 20, 40 and 60 mesh for the powder particle size of rice; 12, 14, 16 and 18% for the moisture content of rice; 2, 4, 6 and 8% for the addition amount of dried shrimp; 90, 95, 100 and $110^{\circ}C$ for the barrel temperature; 210, 280 and 340 rpm for the screw speed; 4, 6, 8 and 10 mm for the discharge port diameter; 30, 40, 50 and 60 kg/h for the input amount of the mixed material. The characteristics of the dependent variables including puffing ratio, moisture content, lightness, uniformity, productivity of collets was to be studied by changing the conditions of the independent variables. As a results of this study, 20 mesh of powder particle size of rice, 14% of moisture content of rice, 4% of addition amount of dried shrimp, $100^{\circ}C$ of barrel temperature, 280 rpm of screw speed, 6 mm of discharge port diameter and 50 kg/h of input amount of mixed material were found to be the most preferable over other independent variables for the production of extrusion collets. In conclusion, it is necessary to set the independent variable in order to produce the high quality collets added with the rice as the main raw material and dried shrimp as the sub-materials.

• Korean Journal of Environmental Agriculture
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• v.26 no.2
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• pp.131-140
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• 2007

Phospho-gypsum a primary waste by-product in phosphate fertilizer manufacturing industry and a potential source of electron acceptors, such as mainly of sulfate and a trace amount of iron and manganese oxides, was selected as soil amendment for reducing methane $(CH_4)$ emissions during rice cultivation. The selected amendment was added into potted soils at the rate of 0, 2, 10, and 20 Mg $ha^{-1}$ before rice transplanting. $CH_4$ flux from the potted soil with rice plant was measured along with soil Eh and floodwater pH during the rice cultivation period. $CH_4$ emission rates measured by closed chamber method decreased with increasing levels of phospho-gypsum application, but rice yield markedly increased up to 10 Mg $ha^{-1}$ of the amendment. At this amendment level, total $CH_4$ emissions were reduced by 24% along with 15% rice grain yield increment over the control. The decrease in total $CH_4$ emission may be attributed due to shifting of electron flow from methanogenesis to sulfate reduction under anaerobic soil conditions.

• Geomechanics and Engineering
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• v.8 no.1
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• pp.67-79
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• 2015

This article presents the result of laboratory study conducted on expansive soil specimens treated with lignin, rice husk powder (RHP) and rice husk ash (RHA). The amount of lignin produced from paper industry and RHP were varied from 0 to 20% and RHA from 0 to 10% by weight. The treated specimens were subjected to unconfined compressive strength (UCS),swelling test and Atterberg limit tests. The effect of additives on UCS and atterberg limit test results were reported. It was observed that the additives and curing duration had a significant effect on the strength value of treated specimens. Generally (except the sample treated with 20% RHP for 3-day) with increasing additive and curing duration the UCS value increases. A RHP content of 15% was found to be the optimum with regard to 3-day cure UCS.

• Food Science and Industry
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• v.49 no.2
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• pp.71-77
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• 2016

쌀은 우리나라에서 오래 전부터 주식으로 사용되어 온 중요한 식량자원으로, 우리 식생활에서 밥이 차지하는 비중은 상당히 크며 매식사 마다 취반하는 것이 보편적 형태이다. 하지만, 취반 직후의 밥은 시간이 지남에 따라 물성이 변화하므로 이에 따라, 밥을 냉동 보존하여 적절한 방법으로 해동하면 갓 지은 밥의 조직감으로 복원이 가능하다. 또한, 건조 처리하여 열수복원 후 즉석으로 섭취할 수 있어 장기 보존 시의 품질유지를 위한 가공기술 적용이 필요할 것으로 사료된다. 이에 따라, 쌀알을 이용하여 HMR(Home meal replacement) 편의식 개발을 위한 가공적성 연구를 수행중에 있으며, 건조, 냉동, 열처리 방법과 같은 가공변수에 따라 냉동밥, 건조밥, 편의식 죽 등의 적용 특성을 분석함으로써 다양한 원료쌀 을 선택할 수 있는 기틀을 마련하여 국내 쌀 소비확대에 기여할 것으로 생각된다.

• The Korean Journal of Community Living Science
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• v.18 no.1
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• pp.107-129
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• 2007

The purpose of this research is to understand features of the present condition of green tea food by analyzing the data on tea foods presented in Korean literature after the 1990's (two articles from professional journals related to tea culture, and three books related to tea food). The main conclusions are as follows: 1. It is found from separating 354 different kinds of green tea foods into three categories - main dishes, side dishes and desserts - that there are 137 kinds of side dishes, 123 kinds of desserts, and 94 kinds of main dishes from green tea foods. Upon dividing these into smaller categories, there are 40 rice dishes, 27 noodle dishes, 18 gruel dishes and 9 dumpling dishes found among the main dishes; 26 pan fried dishes, 24 potherb/cooked potherbs dishes, 17 deep-fried dishes, 15 soup/broth dishes, 14 grilled dishes, 11 smothered dishes, 10 hard -boiled/fried dishes, 6 kimchi dishes, 4 dried food dishes, 4 jelly dishes, 4 stew dishes, and 2 raw fish dishes among the side dishes; and 37 snack dishes, 36 punch/drink dishes, 26 rice cake dishes, and 24 bread dishes are found among the desserts. 2. There are 201 kinds of green tea foods using powders, 107 kinds using wet tea leaves, 61 kinds using dry tea leaves, 57 kinds using water of drawn tea, and 17 kinds using wild tea leaves, according to analysis of teas used for green tea foods. There is more use of powder for snacks, punch and drinks, rice cakes, noodles, and breads, and more use of wet tea leaves for rice, pan fried food, and potherb/cooked potherb dishes. It is also shown that there is more use of water from drawn tea for rice, punch and drinks, noodles, and gruels, more use of dry tea leaves for snack, rice, breads, and more use of wild tea leaves for deep-fried and pan fried kinds of tea foods.

• Korean Journal of Food Science and Technology
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• v.52 no.1
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• pp.94-102
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• 2020

Brown rice Makgeolli was brewed by using the Saccharomyces cerevisiae strain SRCM102596 under different fermentation conditions: temperatures at 20 and 25℃ and Nuruk ratios of 5, 10, and 15%. There were no significant differences in the pH and total acidity between samples. The alcohol content at the different nuruk ratios varied significantly by the days in the fermentation process. The major free sugars were maltose, glucose, and fructose, and they gradually reduced with fermentation. The major organic acids in the brown rice Makgeolli were oxalic acid, citric acid, malic acid, succinic acid, and acetic acid. The lactic acid content increased with the number of days in the fermentation process. Among the 24 different free amino acid contents identified, the total free amino acid content of, especially, threonine, serine, and alanine were high in the brown rice Makgeolli, at 20℃ and nuruk ratio of 10%.