• Journal of Hydrogen and New Energy
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• v.33 no.6
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• pp.699-706
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• 2022

Recently, hydrogen production is attracting attention. In this study, a process simulation was conducted on the gasification reaction to produce hydrogen using rice husks, which are produced as by-products of rice. For this purpose, Chuchung, Odae, and Dongjin rice, which are rice varieties produced in Korea, were compared with the literature. The Korean rice contained more hydrogen and less oxygen compared to the literature. As a result of the simulation, large amounts of H₂ and CH₄ and small amounts of CO₂ and CO were produced accordingly. The conditions to maximize hydrogen production were a gasification reaction temperature of 700℃ and an Steam-to-Biomass (S/B) ratio of 0.4-0.6. However, because the S/B ratio is related to the gasification catalyst degradation, the model needs to be improved through additional experiments in the future. This study showed the possibility of hydrogen production using Korean rice husks, which had not been reported.

• Proceedings of the Korea Technical Association of the Pulp and Paper Industry Conference
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• 2011.04a
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• pp.101-110
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• 2011

The experiment was conducted to evaluate the different NaOH pretreatment concentrations (0.25%, 0.50%, 0.75%, and 1.00%) on enzymatic saccharification (with cellulase, and ${\beta}$-glucosidase) and fermentation (by Saccharomyces cerevisiaeKCCM 11304) for bioethanol production from rice straw and rice husk. Pretreatment of rice straw and rice husk were conducted under both natural and powder state to observe the potentiality of the biomass condition (natural and powder state). In this study, glucose and ethanol production were increased with the increase of NaOH percentage for both rice straw and rice husk (natural and powder state). For rice straw, the highest amount of glucose was obtained in 1.00% NaOH pretreatment (0.81 g $g^{-1}$ in a natural, and 0.63 g $g^{-1}$ in a powder state pretreatment). Similarly, for rice husk, the highest amount of glucose was obtained in 1.00% NaOH pretreatment (0.47 g $g^{-1}$ in a natural, and 0.46 g $g^{-1}$ in a powder state pretreatment). However, 0.75% NaOH pretreatment resulted in glucose yield near about 1.00% NaOH pretreatment for both rice straw and rice husk (natural and powder state). On the other hand, for rice straw, the highest amount of ethanol was obtained in 1.00% NaOH pretreatment (0.36 g $g^{-1}$ in a natural, and 0.31 g $g^{-1}$ in a powder state pretreatment). In addition, for rice husk, the highest amount of ethanol was also obtained in 1.00% NaOH pretreatment (0.24 g $g^{-1}$ in a natural, and 0.23 g $g^{-1}$ in a powder state pretreatment). Moreover, 0.75% NaOH pretreatment resulted in ethanol yield near about 1.00% NaOH pretreatment for both rice straw and rice husk (natural and powder state). It was confirmed that higher amount of NaOH use is cost effective. Moreover, higher amount of glucose and ethanol was observed when powder was prepared after pretreatment. So 0.75% NaOH pretreatment in a natural state is supposed to be suitable for enzymatic saccharification and fermentation for bioethanol production.

• Food Science and Preservation
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• v.9 no.1
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• pp.78-84
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• 2002

While rice and corn were stored at room temperature for 90 days the degree of aflatoxin production was measured without humidity and temperature control. The amount of aflatoxin production of rice and corn after 30 days was 01.1 and 0.3 ppb, respectively. The degree of aflatoxin production increased rapidly with increasing storage temperature and humidity. The optimum conditions of aflatoxin production were 25 ∼30$\^{C}$ and 80% humidity. The degree of aflatoxin production in corn was higher than in rice under the same conditions. Rice and corn were treated with 0∼0.05%(w/w) of methyl alcohol (MeOH) extract and polyphenol (PP) group materials individually respectively under the optimum conditions. As the result, the inhibition effect of aflatoxin production increased with increasing the amount of treatment. It appeared as follows: catechin (CT)

• Korean Journal of Agricultural Science
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• v.26 no.2
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• pp.94-105
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• 1999

Chungnam-Do is the major agricultural province, supplies the large amount of rice and has the best situation in rice production. Rice production in Chungnam region is the major income source of farmers in the Chungnam province. In spite of the best quality, the rice quality which is produced in Chungnam province has been underestimated. For the improvement of this situation. Chungnam local government has developed the 'Cheong-Pung-Myeong-Wall' brand. The objective of the study is to give marketing information on 'Cheong-Pung-Myeong-Wall' rice for its sales promotion. The survey data on consumption patterns of consumers in the Taejon city who consume the 'Cheong-Pung-Myeong-Wall' rice were used in the analysis. The conclusions of this study may be summarized as follows : Generally the people who live in the Taejon city and consume the 'Cheong-Pung-Myeong-Wall' rice satisfy its quality, but the sales promotion of 'Cheong-Pung-Myeong-Wall' rice is needed For the sales promotion of 'Cheong-Pung-Myeong-Wall' rice, diversification of products, efficient usability of market agency, improvement of packing design, adequate advertisement, guarantee of 'Cheong-Pung-Myeong-Wall' rice taste and food safety, introduction of differentiated price by the producing region are required.

• Korean Journal of Microbiology
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• v.48 no.2
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• pp.147-155
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• 2012

To improve of the quality of Korea traditional wheat-rice wine (makgeolli) production, we used a rice fermentation starter (rice nuruk) made by inoculation of Rhizopus oryzae CCS01 which was isolated and selected from commercial nuruk. Amylase activity of a rice nuruk was 1.8-2.4 times higher than those of commercial nuruks. The best acceptability of wheat-rice wine in a sensory test was observed at 4 : 6 ratio of wheat-rice mash at experimental condition. During the fermentation period, pH of wheat-rice makgeolli made with a rice nuruk was higher compared to those made with commercial nuruks such as Sanseong, Jinju, and Songhak. Acidity of makgeolli mash was lower in case of using a rice nuruk and birx and alcohol production were higher compared to those of makgeolli mash using commercial nuruks. Highest alcohol production was observed at makgeolli mash using a rice nuruk and 12% of alcohol was produced at fermentation end. These results suggest that production of a new type of wheat-rice makgeolli using a rice nuruk was possible.

• Asian-Australasian Journal of Animal Sciences
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• v.7 no.2
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• pp.159-164
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• 1994

Two studies were conducted using 40 cross-bred bulls to study the effect of chopping, moistening with water or common salt solution on the nutritive value of rice straw (variety BG-400). Moistening with water did not significantly effect digestibility or intake of rice straw. As compared to straw fed in the long form, chopping did not significantly influence intake (2.33 vs 1.97kg $100kgBW^{-1}day^{-1}$, respectively), but significantly (p<0.05) decreased the digestibility (41.6 vs 37.4%) and intake of digestible dry matter (0.99 vs 0.74kg $100kgBW^{-1}day^{-1}$). Rice straw moistened with 2 or 4% common sea salt solution and directly fed to animals (Exp. 1) did not significantly effect its digestibility (43.9 and 43.1%, respectively) or intake (2.66 or 2.59kg $100kgBW^{-1}day^{-1}$, respectively), but over night storing of 2% salt solution sprayed straw (Exp. 2) significantly reduced its digestibility (33.6%). The latter is difficult to explain because the sodium concentration (mg/g straw dry matter) was lower than 4% salt solution treatment used in experiment 1 (3.30 vs 5.22). It is concluded that chopping, moistening with water or NaCl salt solution did not significantly improve the nutritive value of rice straw.

• The Journal of Asian Finance, Economics and Business
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• v.8 no.4
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• pp.171-180
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• 2021

The purpose of this paper is to estimate the impact of credit rationing on the amount of trade credit used by farmers in Vietnam. This study employs a survey data collected through direct interviews with heads of 1,065 rice households randomly selected out of provinces and city in the Mekong River Delta (MRD). In each province or city, the village with the largest area of land devoted to rice production from the district with the largest area of land devoted to rice production was picked up for survey. In each village, 200 rice farmers were randomly chosen for interview. Based on a probit model and a semi-parametric propensity score matching (PSM) estimator while controlling socio-demographic traits of rice farmers, the estimated results show that non-credit rationed farmers use less trade credit to finance production compared to their credit rationed counterparts. Moreover, the amount of trade credit used by farmers decreases as the degree of credit rationing drops. This paper provides evidence of the substitutive relationship between bank credit and trade credit. It also implicitly suggests that banks can drive trade creditors out of the market if they manage to solve the problem of information asymmetry and transaction cost.

• Korean journal of applied entomology
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• v.15 no.1 s.26
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• pp.39-46
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• 1976

As the technology of rice production in Korea has rapidly developed and progressed over the last few years, many problems in rice production have been solved. But with the introduction of new genetic material, the increased use of pesticides, higher fertilizer rates and closer plantings, new problems are beginning to emerge. The brown plant hopper outbreak in 1975 resulted to a great extent from some of the changes in management practices. Some rice diseases and nutritional problems that have existed in Korea but have not been considered of serious consequence, are now becoming increasingly severe and possibly as limiting as the hopper outbreak in 1975. Other diseases and nutritional problems are completely new and their cause and significance have not yet been adequately defined. In this discussion there is no Intention to state, nor is there evidence to support a statement, that any of these problems are going to be limiting factors in the future production of rice on the Korean peninsula. Rather this is an attempt to bring together some of the current field problems in Korean rice so that they can be discussed and where necessary receive suitable consideration for research and control.

• Journal of the East Asian Society of Dietary Life
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• v.16 no.6
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• pp.690-701
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• 2006

Rice grain has several styles, brown rice, white one, semi-white one, sprout one, etc. All of them are utilized as gohan(=boiled grain) in the dietary life. Among them, the sprout rice, recently developed on the industrial level, has been found to be so conspicuous for general functions in food science and for healthy functions in dietary life that would be worth to characteristically be called 'super rice'. Thus, the super rice should widely be promoted for production and consumption in the world.

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 2002.08a
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• pp.46-53
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• 2002

The self-sufficiency of rice production was attained in 1975 through development of Tongil-type high-yielding rices and rapid dissemination to farmers and innovation of cultivation technologies, so-called "green revolution" in Korea. It can be continued during the last twenty seven years except some years with meterological disasters. The national average of milled rice yield per ha was only 3.1 ton at the first half of 1960′s, but it drastically increased to 5.0 ton at the 2nd half of 1990′s. Also, the rice quality was highly improved through the continuous varietal improvement of high-yielding japonica rice cultivars. The amounts of rice stock will go beyond about 1.9 million tons in 2002 due to the recent continuos bumper rice crop and relatively rapid reducing in rice consumption. There are so many rice brands over 1,200 in Korea, but most of rice commodities are not enough controlled in terms of marketing quality and palatability of cooked rice. Although the most rice brands are not properly controlled in quality management, its average level of grain quality is largely improved through the continuously increased diffusion of newly-developed high-quality rice cultivars since 1991. The rapid construction of rice processing complex(RPC) since 1992 also accelerates the production and distribution of brand rices. Especially, about half of distribution amounts are covered by brand rice commodities of the agricultural cooperative associations. The rice is mainly consumed by the type of cooked rice. The amounts of rice consumption for food processing is only below 4% of total rice consumption. The processed rice foods is mainly consumed as various processed cooked rices, rice cakes, and rice wines.