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Quality characteristics of clean rice with the processing system

클린라이스 제조방식에 따른 백미의 품질 특성

  • Kim, Oui-Woung (Research Group of Smart Food Distribution System, Korea Food Research Institute) ;
  • Kim, Hoon (Research Group of Smart Food Distribution System, Korea Food Research Institute) ;
  • Lee, Hyo-Jai (Research Group of Smart Food Distribution System, Korea Food Research Institute) ;
  • Ahn, Jae Hwan (Research Group of Smart Food Distribution System, Korea Food Research Institute)
  • 김의웅 (한국식품연구원 스마트유통시스템연구단) ;
  • 김훈 (한국식품연구원 스마트유통시스템연구단) ;
  • 이효재 (한국식품연구원 스마트유통시스템연구단) ;
  • 안재환 (한국식품연구원 스마트유통시스템연구단)
  • Received : 2016.05.03
  • Accepted : 2016.06.03
  • Published : 2016.08.30

Abstract

Clean rice is useful to save time and labor force against washing rice in the household. Nevertheless the quality characteristics of the rice were not established well since the quality characteristics of the rice depend on types of the processing system. The aims of the current study were to understand the quality characteristics of clean rice prepared from the dry, semi-dry, and wet types of processing systems, and to suggest the appropriate processing system for production of clean rice. Here, we found that the quality of clean rice was improved with the increasing whiteness of rice by the dry type, although the whiteness of rice should be below 42 to satisfy 16.0 NTU of the turbidity for higher head rice ratio. Also, both the semi-dry and wet type systems showed higher ratio of head rice than the dry type system at below 16.0 NTU of the turbidity. These results imply that the wet type is more suitable for the place where rice is consumed fast, and the semi-dry type is more proper for long term storage of rice.

Acknowledgement

Supported by : 농림수산식품기술기획평가원

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