• 한국작물학회지
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• 제58권1호
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• pp.78-83
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• 2013

The excessive and indiscriminate use of chemical fertilizers in the past has brought serious soil and other environmental problems so alternatives over this agrochemical are being searched. Our study focuses on the effects of expanded rice hull inoculated with selected beneficial microorganisms on growth (through agronomic characters), yield and yield components, and grain quality indices of rice. Results showed that favorable effects of different expanded rice hull preparations were not readily apparent at vegetative stage and only treatments with supplemental chemical fertilizer application were comparable with the conventional practice. Expanded rice hull combined with 50% rate of chemical fertilizer exhibited a significantly higher yield (6,471 kg $ha^{-1}$) over conventional practice (5,719 kg $ha^{-1}$). Good milling quality indices were observed in treatments having 50% chemical fertilizers plus alternatives from expanded rice hull. Finally, we demonstrated that chemical fertilizer rate can potentially be reduced into 50% if combined with expanded rice hull, and show even better output than chemical fertilizer alone.

• 한국식품조리과학회지
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• 제20권5호
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• pp.462-467
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• 2004

This study was carried out to improve the qualities and extend the shelf life of Yukwa and Salyeotgangjung, traditional Korean cookies, using fine hot salt instead of oil as the popping medium. The Yukwa and Salyeotgangjung that had been popped using fine salt were stored at 25\ulcornerfor one or two months, and then compared their sensory evaluation, lipid contents and acid and peroxide values with those popped in oil. In the sensory test, the Yukwa base and popped rice expanded in the salts and stored for one month were preferred to those expanded in oil with regard to flavor and overall acceptability. With respect to the whiteness, off-flavor, and crispness, these properties those expanded in salt had stronger whiteness and crispness but a weaker off-flavor compared to those expanded in oil. The lipid contents of the Yukwa base and popped rice expanded in oil were 37.73 and 49.65%, respectively, which were significantly higher than in those expanded in salts (0.10 and 0.53%, respectively). The acid and peroxide values were larger in those expanded oil than in salts after 8 weeks storage. In view of the above results, the conclusion was reached that the Yukwa base and popped rice expanded in salts were less likely to provide a calorie intake and to become rancid over a long storage time.

• 한국식생활문화학회지
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• 제16권4호
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• pp.323-329
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• 2001

쌀엿강정은 쌀을 호화 건조하여 유탕처리하거나 가압 등으로 팽화시켜서 제조한다. 이때 호화과정에서 가열기구나 호화의 정도가 쌀의 팽화에 영향을 미칠 것으로 판단되어 이들 처리에 따라 팽화량(크기, 비중), 사진촬영, 주사형 전자현미경(SEM)으로 관찰 비교하였다. 1. 전기밥솥이나 압력솥, 혹은 증기로 찌는 등 밥의 형태로 쌀을 호화시킨 것은 팽화쌀이 서로 부착된 것이 많아 좋지 않았다. 전기밥솥이나 압력솥의 경우는 팽화쌀의 표면에 파괴된 부분이 나타났다. 압력솥이나 증기고 찌는 경우는 쌀의 팽화량이 작았다. 2. 쌀을 세정하여 바로 많은 양의 물로 끓이는 방법이 좋았으며, 쌀을 불려서 끓이는 방법과 팽화량에 차이를 보이지 않았다. 쌀을 불리더라도 익을 정도로만 단시간에 끓일 경우에는 오히려 팽화량이 작았다. 3. 쌀을 끓이는 시간이 길수록 팽화는 컸으나 너무 지나칠 정도로 끓일 경우에는 쌀의 표면이 파괴되거나 균열이 생겨서 외관이 좋지 않고 팽화량도 작았다.

• 한국작물학회지
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• 제50권1호
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• pp.55-59
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• 2005

Rice farmers can save labor and expenses by using expanded rice husk (ERH) as a seedling medium since ERH is lighter and cheaper than other commercial seedling media (CSM). This study was carried out to develop a method for rice seedling cultivation using ERH as a seedling medium. It is suggested that a mixture of $60\%$ of ERH and $40\%$ of a CSM could be used as a seedling medium; the planting densities would be 240g per tray for infant seedlings and 200 g for young seedlings; and nitrogen (N) would be applied at a rate of 1g per tray for infant seedlings prior to planting and 2g per tray for young seedlings with division. Great care should be taken to use $CO(NH_2)_2$ as an N-source fertilizer. These results would lay a foundation for the rice seedling cultivation with ERH as a medium.

• 생물환경조절학회지
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• 제10권2호
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• pp.95-100
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• 2001

본 연구에서는 팽연화왕겨를 이용한 토마토 양액재배시 높은 근권 pH를 적정 수준으로 유지학 위해 공급배양액의 pH를 낮추는 방안과 배지 내에 pH 3.0∼4.0 수준의 sphagnum peatmoss를 혼합하는 두 가지 방법을 시도하였다. 급액 pH를 낮추는 방법은 근권 pH의 경시적 변화가 매우 커서 뿌리에 장해가 있는 것으로 판단되며, 유의성은 없으나 수량이 약간 감소하는 경향을 보였다. Spagnunm peatmoss를 혼합하는 방법은 10%(v/v) 혼합처리에서 안정적인 pH 수준이 생육 전기간에 걸쳐 유지되었으며 수분 특성 개선 등의 부수적인 효과가 있어 유의성 있는 증수 효과를 보여 팽연화왕결르 이용한 양액재배시 높은 근권 pH의 문제는 sphagnum peatmoss를 10%(v/v) 혼합하는 처리로 해결할 수 있을 것으로 판단되었다.

• 생물환경조절학회지
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• 제9권2호
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• pp.73-78
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• 2000

본 연구에서는 유기물 재료로 구득이 쉽고 수량이 풍부하며 재료의 균일성이 좋은 왕겨를 팽연화 하여 양액재배용 배지 재료 사용하기 위해 적합한 조건을 탐색해 보았다. 팽연화 왕겨의 물리성은 CEC 37.0cmol.kg-1, 가비중 0.19g.㎤, -0.1 bar 상태에서 보수력 271.0으로 펄라이트보다 우수하였으나 흡수속도는 펄라이트에 크게 떨어지는 경향이었다. 팽연화 수준이 높아짐에 따라 보수력, 흡수속도 등 수분관련 물성이 좋아지는데 반해 입도가 작아지고 부숙속도가 빨라지는 변화가 있었고 재배중 부숙이 진행됨에 따라 급액 15일 이후부터 pH가 상승되며 15~20일 사이에 NO3 부족이 심화되어 작물에 스테레스를 주는 것으로 판단되었다. ERH a처리에서 당도가 펄라이트에 비해 약 1.0 。Brix정도 높고 수량의 유의성은 없었으므로 틈새간극 8mm, 날높이 3mm에서 생산된 팽연화 왕겨의 물성이 양액재배용 배지 재료로 사용하기에 적정하였다.

• 한국작물학회지
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• 제58권2호
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• pp.128-135
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• 2013

The use of agricultural by-products as alternative nutrient sources in crop production had gained popularity in order to reducing the rate of chemical fertilizer application in the field. This study was conducted to determine whether the application of rice milling by-products treated with yeast inoculants could substitute, or reduce the rate of chemical fertilizer application. The results of agronomic measurements showed that the effect of incorporated materials was not immediate, as compared to 100% chemical fertilizer application. However, grain yield and quality was either the same or greater than 100% chemical fertilizer application. It was found out that expanded rice hull (treated with yeast or not) could reduce the rate of applying chemical fertilizers by half. Also, yeast treatment was only favorable only to expanded rice hull and not with rice bran, and was already found to be a potential material in reducing chemical fertilizer application in rice production.

• 한국작물학회지
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• 제50권2호
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• pp.120-124
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• 2005

Expanded rice husk (ERR) is different from commercial rice seedling media in chemical and physical properties such as pH, permeability, and water content. This study was conducted to test a possibility of improving rice seedling growth by improving the texture of ERR as a rice seedling medium. The seedling media used were a commercial seedling medium (CSM), rice husk, and ERR 1, 2, 3, and 4 with different expansion degrees. The pH of the ERHs ranged from 6.3 to 6.8. As the expansion rate increased, ERR particle sizes decreased, and water permeability and absorption rates improved. No significant differences in shoot dry weight and rate of maturity were found among the seedlings cultivated in the different ERH media. However, the mat formation of seedling roots became loose as the expansion rates were decreased. Further studies are necessary to determine the cause of poor root growth in ERH media.

• 생물환경조절학회지
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• 제10권2호
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• pp.106-110
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• 2001

양액재배용 배지로 팽연화 왕겨를 사용할 경우 반촉성 및 억제 재배용으로 사용 가능한 횟수는 3회 사용시 $Ca^{++}$의 다량 용출로 인한 배지의 다져짐이 나타나며 원형여지크로마토그래피상의 부숙도 판정에서도 2작기 경과동안 거의 부숙되는 것으로 미루어 2회까지 사용이 안정적인 것으로 판단되였다. 2회 사용일수의 합산이 245일 이고 정상적인 급액은 이루어지지 않았으나 30일 정도의 재상용전 기간 동안에도 습윤상태를 유지한 것으로 미루어 장기재배 1작기에도 사용이 가능한 것으로 판단되나 펄라이트의 적정 사용기간에 비해 1/3 정도로 사용기간은 짧은 편이었다. 교체비용을 포함한 배지 재료비는 펄라이트 대비 65.3% 정도로 경제적이었다.

• 한국식품조리과학회지
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• 제19권6호
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• pp.729-736
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• 2003

This study was performed to improve the quality and extend the shelf life of Yukwa and Salyeotgangjung, traditional Korean cookies, by using fine hot salt instead of oil as the popping medium. Yukwa and Salyeotgangjung were popped with fine salt, and the size, sensory evaluation, color values and textural properties were then compared with those popped in oil. The results showed that the Yukwa base with salt was popped the most at 140C and the rice was popped at 240C. The Yukwa base in salts was smaller in size and larger in density than in oil but the popped rice in salts had a similar size and a smaller density than that popped in oil. In the sensory test, the Yukwa base and popped rice expanded in the salts were preferred to those popped in oil but there was little difference in only popped rice. In terms of color, there was a difference between those popped in salt and in oil. In terms of texture, only popped rice expanded in the salts was harder than in oil, and the Yukwa popped in oil was more cohesive than in the salts. In brittleness, there were no differences between in salt and in oil.