• Journal of Biosystems Engineering
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• 제23권4호
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• pp.335-342
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• 1998

The objectives of this study were to evaluate respiration characteristics and develop empirical respiratory rate equations for short gain rough rice. The carbon dioxide concentrations generated from mush rice at four level temperatures(10, 20, 30, 4$0^{\circ}C$) and 4 level moisture contents(17.2, 21.5, 25.9, 31.6％, d.b.) were measured by gas chromatography. The respiratory rates' increased exponentially with gain temperature and also with moisture content The relationship between respiratory rate and gain temperature fitted the Arrehenius' and Core's equations very well. Two empirical respiratory rate equations were presented as a function of gain temperature and moisture content. The values of determination coefficient for the developed respiratory rate equations were 0.999, and the result of t-test showed that there were no significant differences between predicted and measured respiratory rates on significance level of 1%. Therefore, it appeared that respiratory rates predicted by the respiratory rate equations agreed well with measured values. An equation for predicting dry matter losses of rough rice during storage was presented by modifying the respiratory rate equations based on chemical reaction of decomposition of carbohydrate.

• 한국작물학회지
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• 제42권3호
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• pp.352-356
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• 1997

우리 나라 농가포장에 현재까지 잡초성 벼인 앵미가 잔존하게된 경로를 추정하고자 앵미 발생이 극심한 농가포장을 선정하여 전체 개체에 대한 앵미 발생비율, 단위면적당 앵미 개체수, 이앙재배와 직파재배 포장에서의 앵미 발생 위치 등을 조사하여 다음과 같은 결과를 얻었다. 1. 이앙재배 포장에서 앵미 발생율이 가장 높았던 것은 5.5％였다. 2. 직파재배 포장의 앵미 발생이 이앙재배 포장보다 많았다. 3. 이앙재배 포장에서는 앵미가 대부분 재배벼 주내에 혼입되어 있었으나, 골뿌림 직파재배 포장에서는 골 사이에 발생한 앵미 개체가 많았다. 4. 비장려품종 재배 포장에서의 앵미 발생이 장려품종 재배 포장보다 많았다. 5. 이앙재배에서 앵미는 대부분 재배벼 종자에 혼입되어 잔존하였고, 극히 일부는 자연탈립에 의하였으며, 직파재배에서는 자연탈립에 의한 앵미 발생이 종자혼입에 의한 발생보다 많았다.

• Journal of Biosystems Engineering
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• 제26권5호
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• pp.469-474
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• 2001

Milling the rice with low moisture requires more energy, produces more cracked rice, and results in reducing taste of cooked rice. Accordingly, it is necessary to add moisture to the rice with low moisture to obtain optimum moisture level for milling and taste of rice. This study was performed to evaluate the influence of initial moisture content and absorption rate on rice crack, milling energy and whiteness of milled rice and to obtain the information for design of rewetting system mounted on stirring device in grain bin. The tests were conducted for the four levels of initial moisture content in the range of 11.4 to 14.5%(w.b.) and six levels of absorption rate in the range of 0.04 to 1.0%, w.b./hr. In the case of lower moisture content below 12%(w.b.), crack ratios of brown rice were remarkably high regardless of initial moisture contents. Therefore, it was found that rough rice below 12%(w.b.) in initial moisture content could not rewetted by spraying water without crack generation of low level. Absorption rate must be below 0.3%, w.b./hr to maintain crack ratio increase of less than 1% regardless of initial moisture contents. In the case of allowable crack ratio increase of 2% and 5%, it was found that the maximum absorprion rate was respectively 0.6%, w.b./hr and 1.0%, w.b./hr in the initial moisture content of above 13.5%(w.b.). Rewetting the rough rice in moisture content of 11.4 to 14.5%(w.b.) to 14.3 to 16.9%(w.b.) decreased milling energy consumption by 15.9 to 22.3%. The effect of energy saving was higher in the samples of higher initial moisture content. Whiteness of milled rice was decreased by 0.5 to 1.5.

• 대한지역사회영양학회지
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• 제19권3호
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• pp.250-257
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• 2014

Objectives: This study examined the impact of perceived volume on satiety using normal rice bowl, diet rice bowl and small rice bowl. Methods: Thirty-six normal weight college female students participated in this study once a week for 3 weeks. Three hundred grams of fried rice in a normal rice bowl (1st week), 300 g of fried rice in a diet rice bowl (2nd week), and 300 g of fried rice in small rice bowl (3rd week) were served to the same participants over three consecutive weeks. After each lunch, the consumption volume of fried rice and the satiety rate were measured. Results: The consumption volume of fried rice was 248 g (414.5 kcal) with a normal rice bowl, 254 g (429.8 kcal) with a diet bowl, and 270 g (456.8 kcal) with a small rice bowl. Results showed that the subjects who were eating from the small rice bowl ate more fried rice (p<0.05) than eating from the normal rice bowl and diet rice bowl. However, the satiety rate of fried rice in a diet rice bowl was significantly higher than that of normal rice bowl and small rice bowl (p<0.05). The five point scale of perceived volume on fried rice served normal rice bowl, diet rice bowl and small rice bowl were 2.4, 4.0 and 2.1. Conclusions: The visual cue plays a critical role in determining satiety and that perceived volume is perhaps more important than actual volume of consumed food in determining the level of fullness.

• 동아시아식생활학회지
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• 제10권1호
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• pp.55-61
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• 2000

Physicochemical and sensory characteristics of Yukwa(fried rice cookie) made by different processing condition were investigated to estabilish the optimum expansion of Yukwa. The expansion rate and crispness of Yukwa prepared by soaking waxy rice for 24 hours was satisfactory . Addition of 15% soy slurry gave better effect on increasing the expantion rate, crispiness and sensory preference than no addition of soy slurry . Yeast, Soju(distilled liquor) , Mackeali(rice wine, turbid) and Chunju(rice wine, clear) as expansion reagent were added to Yukwa prepration . Yeast and Mackeali among tested expansion reagent showed better expansion rate and lower hardness meausred by texturometer than Chunju. Yukwa added chungju showed more fine structure and lower expantion rate than others. Microwave puffed Yukwa was less expansion rate, but same level of crispiness and hardness compared with oil puffed. And no difference in sensory characteristics such as degree of crispiness and stickiness of microwave puffed and oil puffed.

• Journal of Biosystems Engineering
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• 제24권6호
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• pp.487-492
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• 1999

One of effective utilization method of rice husk is to utilize it as culture material by carbonizing the rice husk. As a second part of a series to investigate the effective and continuous production of carbonized rice husk by a cyclone combustor, a non-slagging vertical cyclone combustor without vortex collector pocket was introduced. Isothermal and mixed firing with LPG and rice husk were undertaken in order to characterize the system. Inert rice husk was used during the isothermal test to find mass of rice husk collected. It was impossible to ignite rice husk itself over the experimental conditions considered in this experiment. Cyclone combustor was operated at temperatures of 1,273~1,473K. Detailed combustion data were obtained from a pilot unit with the air flow rate of 70m$^3$/h and rice husk feed of 2kg. The equivalence ratio ranged from 0.66 to 3.48. The auxiliary gas flow rate was varied from 3.22 to 12.86$\ell$/min. The weight reduction, pH and particle size distribution of carbonized rice husk were measured to evaluate the quality of carbonized rice husk. An analysis of exhaust gas emission was conducted to characterize the combustor. The required carbonized rice husk could be obtained at equivalence ratio of 1.68~2.17, combustor temperature of 1,273~1,373K and auxiliary gas flow rate of 3.22~6.43$\ell$/min. A method to reduce CO emissions should be employed.

• 한국농업기계학회:학술대회논문집
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• 한국농업기계학회 2000년도 THE THIRD INTERNATIONAL CONFERENCE ON AGRICULTURAL MACHINERY ENGINEERING. V.II
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• pp.423-429
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• 2000

The water conditioning experiments of brown rice were performed to verify the effect of brown rice conditioner and to decide the optimum operating variables for the conditioner. The initial moisture contents of 13-14%(wb) brown rice were used as experimental samples. The flow rate of brown rice passing through the conditioner was 2,940 kg/hr and water was supplied proportionally from 80 cc/min to 240 cc/min. The differences between expected and measured moisture contents were neglected except 0.25%(wb) of the maximum differences at 0.2920((cc/min)-water/(kg/min)'%-brown rice) of water supply rate. For the initial moisture contents of 13-14%(wb) brown rice, it was found that a proper water supply rate was 0.2415((cc/min)-water/(kg/min).%-brown rice) and the increments of whole rice was 2.3% compared to non conditioned ones. It was considered that the conditioning process did not influence the whiteness of milled rice because the whiteness differences between conditioned and non-conditioned milled rice were negligible.

• Journal of Biosystems Engineering
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• 제20권3호
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• pp.250-261
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• 1995

This study has been performed to develop an agricultural waste incinerator to combust the rice hull originated from RPC with the typical disposal treatment capacity of 30kg/h and to test performance of the developed incinerator. Experimental results are summarized as following. 1. The optimum feed rate of rice hull of the incinerator is 30kg/h with air ratio of 1.5. 2. The contents of $SO_2$ in flue gas is maximum 18ppm(when rice hull feed rate was 20kg/h and air ratio of 1.5), minimum 7ppm(when rice hull feed rate was 30kg/h and air ratio of 1.5) and average 11ppm. So there is no environmental pollution problem for the incinerating treatment of rice hull of the RPC. 3. The temperature of water of heat exchanger are $53^{circ} C$ and $62^{circ} C$ with water flow rate $3{ell}/min$ and $1.5{ell}/min$ at the optimum combustion condition, respectively. 4. According to theoretical energy calculation, the energy from rice hull combustion may be amounted as much as 80%~190% of energy supplied by kerosene required by RPC.

• Applied Biological Chemistry
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• 제29권1호
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• pp.29-35
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• 1986

수분흡수속도가 다른 쌀로부터 추출한 전분의 알카리 호화양상을 조사하였다. 일정할 알카리 농도에서 최고점도와 점도의 증가속도 및 알카리 농도를 증가시킬 때의 점도의 증가 속도는 다수계 쌀 전분이 일반계 쌀 전분보다 높았다. 쌀전분의 점도양상은 쌀가루의 점도양상 및 쌀의 수화속도와는 상관관계를 보이지 않았다.

• 한국작물학회지
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• 제55권3호
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• pp.259-267
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• 2010

This study was performed at Rice and Winter Cereal Crops Department of NICS during 2007 and 2008 to investigate the characteristics of rice leaf emergence and to obtain basic data which can be used for rice growth simulation model by which we can forecast rice growth stage and heading date accurately under different cultivars, transplanting date, and climatic conditions. To confirm leaf emergence rate according to rice maturing ecotype, we surveyed the leaf emergence rate and heading date of Unkwangbyeo, Hwayoungbyeo and Nampyeongbyeo which are early maturing, medium maturing and medium-late maturing cultivars, respectively, according to seedling raising duration and transplanting time. When seedling duration was 15 days, the growth duration between transplanting time and completion of flag leaf emergence on main culm were 51.5~78.3 days in Unkwangbyeo, 55.3~87.9 days in Hwayoungbyeo and 58.4~98.4 days in Nampyeongbyeo, respectively. When seedling duration was 30 days, they were 50.1~75.5 days in Unkwangbyeo, 52.4~84.7 days in Hwayoungbyeo and 56.4~93.8 days in Nampyeongbyeo, respectively. As transplanting time delayed, the emerged leaf number after transplanting decreased in all rice cultivars. The cumulative temperature between transplanting time to completion of flag leaf elongation on main culm were $1,281^{\circ}C{\sim}1,650^{\circ}C$ in Unkwangbyeo, $1,344^{\circ}C{\sim}1,891^{\circ}C$ in Hwayoungbyeo and $1,454^{\circ}C{\sim}2,173^{\circ}C$ in Nampyeongbyeo, respectively. Leaf emergence rate on main culm were precisely represented by equation, y = $y_0$ + a / [1 + exp( - (x - $x_0$) / b)]^c, when we used daily mean temperature as variable.