• Journal of Biosystems Engineering
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• v.6 no.1
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• pp.83-92
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• 1981

A simulation model of natural air drying to predict the changes of the grain moisture content and dry matter loss of rough rice was developed by the application of mass diffusion theory. A series of simulated drying tests was conducted using the 10 year weather data (1970-1979) obtained from Cheongju, Chuncheon, Daegu, Daejeon, Jeonju, Jinju and Suweon in Korea. System performance factors treated in this study were initial moisture content, airflow rate, bin diameter and grain depth. The results obtained in this study are summarized as follows: 1) The simulation model used in this study was validated with actual experimental results and was applicable to the natural air drying of rough rice. 2) Minimum airflow rates for safe drying were determined for different initial moisture contents and regional weather conditions as shown in Table 6. 3) Equations for estimating drying time and dry matter loss in terms of airflow rate and initial moisture content were derived in the form of an exponential function. 4) These results show that the natural air drying system of rough rice is feasible in Korea even for the poorest drying condition.

• Journal of Biosystems Engineering
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• v.31 no.5 s.118
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• pp.410-415
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• 2006

This study was performed to develop thin layer drying equations for green rice. Thin layer drying tests of green rice were conducted at three temperature levels of 30, 40, $50^{\circ}C$ and two relative humidity levels of 30, 50% respectively. The measured moisture ratio were fitted to the selected four drying models (Page, Thompson, Simplified diffusion and Lewis model) using stepwise multiple regression analysis. The overall drying rate increased as the drying air temperature and as relative humidity was increased, but the effect of temperature increase was dominant. Half response time (Moisture ratio=0.5) of drying was affected by both drying temperature and relative humidity Drying rate was mainly affected by relative humidity at drying temperature of $50^{\circ}C$. The results of comparing coefficients of determination and root mean square error of moisture ratio for four drying models showed the Page model was found to ft adequately to all drying test data.

• Korean Journal of Food Science and Technology
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• v.3 no.2
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• pp.110-116
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• 1971

In order to examine the wholesomeness of gamma-irradiated polished rice, 400 albino rats were fed on four different diets consisting of rice irradiated at 50Krad(LLTG) and 100 Krad dosages(HLTG), non-irradiated rice(PCG) and wheat(NCG) for 7 month period. No significant difference was observed among the four diets with respect to feed intake, gain of body weight, feed efficiency and growth rate of the experimental animal.

• Korean Journal of Organic Agriculture
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• v.19 no.spc
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• pp.182-185
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• 2011

Soil $NH_4$-N content became higher in proportion to the increase in the urea application rate, while in livestock faeces compost (LFC) plots, it became lower than in urea plots and had no significant difference statistically among LFC plots. There was a close relationship between phosphate fertilization rate and the increment of soil available phosphate content after experiment resulting y=0.1788x-6.169 ($R^2=0.9425$) when applied fused superphosphate fertilizer, and y=0.0662x-2.689 ($R^2=0.9315$) when applied LFCs by the same amounts of phosphate (x: phosphate application, kg $ha^{-1}$, y: increment in soil available phosphate content, mg $kg^{-1}$. Plant height, number of stems, nutrients uptake by rice and rice yield showed higher levels in N 100, 150% application plots of chemical fertilizers, while every LFC plots exhibited lower values and no significant difference among them. Relative nitrogen fertilization efficiencies of LFCs compared to urea was 12.3% for cattle faeces compost (CaFC), 8.8 for swine faeces compost (SwFC) and 24.6 for chicken faeces compost (ChFC), respectively.

• Korean journal of food and cookery science
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• v.32 no.3
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• pp.279-289
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• 2016

Purpose: This study was to determine the optimal composite recipe of rice cookie with 3 concentrations of Spergularia Marina L. Griseb, sugar and grape seed oil, using central composite design (CCD). Methods: The mixing condition of rice cookie was optimized by subjecting it to sensory evaluation and mechanical and physicochemical analysis using response surface methodology (RSM). Results: The results of mechanical and physicochemical analysis showed significant values for lightness, redness, yellowness, hardness, spread factor, loss rate, leavening rate, density, pH, moisture, sweetness and saltiness (p<0.05), and the results of sensory evaluation showed significant values for color, flavor, taste, texture, appearance and overall quality (p<0.05). As a result, the optimal sensory ratio was found to be 6.40 g of Spergularia Marina L. Griseb, 63.49 g of sugar and 106.19 g of grape seed oil. Conclusion: In conclusion, Spergularia Marina L. Griseb is a good source in natural antioxidant aimed at replacing salt, and it is possible to use in cookie or other food products to substitute salt.

• Journal of the Korean Dietetic Association
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• v.3 no.2
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• pp.105-111
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• 1997

The inhibitory effect of rice(Oryza sartiva L., illpumbyeo) against mutagenicity induced by tryptophan pyrolysates were investigated using Salmonella typhimurium reversion assay. Both methanol extracts of obtained from brown and white rice were found to possess strong activites of inhibiting the mutagenicities of 3-amino-1,4-dimethyl-5H-pyriod[4,3-b]indol(Trp-P-1) and 3-amino-1-methyl-5H-pyrido[4,3-b]indol(Trp-P-2) on Salmonella typhimurium reversion assay. As the concentration of methanol extract increased, inhibitory effect on mutagenicity increased but reached at steady state as inhibition rate of 90% when the concentration was above 10mg/plate. There was no significant difference(p>0.05) in inhibitory effect of methanol extracts between brown and white rice against tryptophan pyrolysates.

• Journal of Food Hygiene and Safety
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• v.14 no.1
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• pp.9-16
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• 1999

Effect of storage temperature, washing, and cooking on postharvest-treated pesticide residues in polished rice was investigated. After being treated with each 500 mg/kg of captan, carbaryl, phenthoate, fenthion, fenitrothion, chlorpyriphos-methyl, pirimiphos-methyl, the polished rice was stored for 8 weeks at 4 and 3$0^{\circ}C$, respectively. The penetation rate of carbaryl was the highest as 27.5% and the others, 13 to 18%. The half lives of pesticide residues were estimated as 30 to 230 weeks at 4$^{\circ}C$, but 1 to 12 weeks at 3$0^{\circ}C$. The residues were reduced faster at 3$0^{\circ}C$ than at 4$^{\circ}C$. The half lives of pesticide residues by water washing were estimated as 0.7 to 4.6 trials and the removed with the washing trials. The residues of captan and carbaryl in cooked rice were removed 100 and 98%, respectively, comparing to initial residues concentration in treated rice but those of other 5 pesticides were removed 80%.

• Korean journal of food and cookery science
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• v.8 no.3
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• pp.275-280
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• 1992

Sensory evaluation and Instron test were carried out to study me effect of different cooking methods on the quality of soybean jeolpyon. Cooking methods studied were rice cake steamer, steaming pot, pressure cooker and microwave oven. 1. There were no significant difference in color and flavor between samples cooked by various methods. Moistness of samples by steaming pot and rice cake steamer was similar. Tenderness of samples by rice caker and pressure cooker was better man others. 2. After 24 hours elapsed, me quality of soybean jeolpyon showed me order of by rice cake steamer, steaming pot, pressure cooker and microwave oven. 3. It showed mat soybean ieolpyon by microwave oven was harder man others through Instron test. 4. Hardness of jeolpyons were increased as storage time increased. The rate was higher by pressure cooker and microwave oven man by rice cake steamer and steaming pot.

• Food Science of Animal Resources
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• v.24 no.3
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• pp.277-282
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• 2004

This study was conducted to investigate changes of egg characteristics according to feeding of far infrared irradiated rice. The feeding of rice irradiated by far infrared rays did not affect the body weight of laying hens, but egg weight (3.6∼7.6%), yolk weight (3.9∼30.2%) and thickness of egg shell (5.4∼13.5%) together with the rate of laying eggs (5.4%) were positively increased than normal rice.

• Journal of the East Asian Society of Dietary Life
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• v.12 no.3
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• pp.235-240
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• 2002

In this study, rice candy was produced with mulberry leaf and its effect on the lowering blood glucose level was assessed. The results were as follows: The recovery rate of mulberry leaf powder was 32.7%. The contents of crude protein, lipid, ash and crude fiber of mulberry leaf were 19.54%, 4.82%, 12.80%, and 11.27%, respectively. The sensory evaluation revealed that the rice candy added with 1% mulberry leaf powder showed slightly hi인or palatability score than that of 2%, but we decided that 2% addition of mulberry leaf powder would be preferred over 1% if considering both the physiological function and the sensory acceptability. The blood glucose level after ingesting the rice candy with mulberry leaf lowered by 31%, more than that of control.