• Title, Summary, Keyword: rice bran

Search Result 845, Processing Time 0.032 seconds

Study on Combustion and Explosion Hazard of Rice Bran Dusts (쌀겨 분진의 연소 및 폭발 위험성에 관한 연구)

  • 이창우;현성호;이한철;허윤행
    • Journal of environmental and Sanitary engineering
    • /
    • v.14 no.4
    • /
    • pp.93-98
    • /
    • 1999
  • We had investigated combustion properties of rice bran dusts. Decomposition of rice bran dusts with temperature were investigated using DSC and the weight loss according to temperature using TGA in order to find the thermal hazard of rice bran dusts, and the properties of dust explosion in variation of their dust with the same particle size. Using Hartman's dust explosion apparatus which estimate dust explosion by electric ignition after making dust disperse by compressed air, dust explosion experiments have been conducted by varying concentration and size of rice bran dust.According to the results for thermodynamic stability of rice bran dust, there are little change of initiation temperature of heat generation and heating value for used particle size. But initiation temperature of heat generation decreased with high heating rate whereas decomposition heat increased with particle size. Average maximum explosion pressure was $10kgf/cm^2$ for 60/70 mesh and $1.5mg/cm^2$ dust concentration.

  • PDF

Effect of Rice Bran Application Times on Weeds Control, Rice Yield and Grain Quality (쌀겨 시용시기에 따른 잡초방제, 벼 수량 및 미질에 미치는 영향)

  • Won, Jong-Gun;Ahn, Duok-Jong;Kim, Se-Jong;Choi, Chung-Don;Lee, Sang-Chul
    • KOREAN JOURNAL OF CROP SCIENCE
    • /
    • v.53 no.4
    • /
    • pp.382-387
    • /
    • 2008
  • This study was conducted to determine the effect of rice bran on rice yield, grain quality and weeds control depending on applying times. The redox potential was severely reduced $4{\sim}7$ days after rice bran application but that of conventional practice was reduced 17 days after transplanting. During the decomposing of the rice bran in the water, the dissolved oxygen in the water was exhausted right away after rice bran application. The dry weight of weed increased as the rice bran application time was delayed that weed dry weights increased by 138% in applying before puddling (ABP), 219% in 5 DAT (days after transplanting), 300% in 7 DAT and 619% in 9 DAT compared to conventional practice. The rice yield reduced remarkably in rice bran treatments after transplanting compared to conventional practice and applying before puddling. In the rice quality, the head rice ratio in the rice bran treatment was higher than that in conventional practice, and its protein content decreased. The results confirm that the rice bran application make the rice palatability higher, but there was no difference in rice qualities depending on application times.

Quality Characteristics and Changes in GABA Content and Antioxidant Activity of Noodle Prepared with Germinated Brown Rice (발아현미 첨가에 따른 국수의 제조 특성과 GABA 함량 및 항산화 활성 변화)

  • Kong, Su-Hyun;Lee, Jun-Soo
    • Journal of the Korean Society of Food Science and Nutrition
    • /
    • v.39 no.2
    • /
    • pp.274-280
    • /
    • 2010
  • This study was to investigate the quality characteristics of noodles prepared with germinated brown rice and rice bran, and to determine the changes in GABA content and antioxidant activity of the noodles. These noodles were evaluated for cooking properties (cooking loss, swelling index, water holding capacity), total polyphenols, antioxidant activities (radical scavenging of ABTS and DPPH), and GABA contents. The addition of germinated rice bran in the range of 5, 10, and 15% showed a significant influence on cooking loss, although no effect on swelling index was observed. The raw and cooked noodles containing germinated brown rice and rice bran contained more GABA contents (2751.6~4176.7 and 5522.0~9617.8 nmol/20 g of fresh noodle, respectively) than those of non-germinated brown rice and rice bran. Noodles made with germinated brown rice and rice bran had similar total polyphenolics contents and antioxidant activities compared to noodles made with non-germinated brown rice and rice bran. Overall, the germinated brown rice could be used as a good ingredient to increase the nutritional value and antioxidant properties of wheat flour noodle without affecting the cooking properties.

A Study on the Heated Edible Oils( I ) -Flow Properties of Soybean, Rapeseed, Rice bran, Corn and Perilla Oils- (가열식용유(加熱食用油)에 관(關)한 연구(硏究) ( I ) -대두(大豆), 채종(菜種), 미당(米糖), 옥수수, 들깨유(油) 유동성(流動性) 관(關)해서-)

  • Kim, Eun-Ae;Shin, Kab-Choul;Kim, Haeng-Ja;Park, Jae-Ok
    • Journal of Nutrition and Health
    • /
    • v.10 no.3
    • /
    • pp.1-6
    • /
    • 1977
  • Flow properties of heated edible oils, such as soybean, rapeseed, rice bran, corn and perilla oils, were measured with Maron-Belner type capillary viscometer. These oils were heated at $180{\pm}5^{\circ}C$ (general cooking temperature) for $5{\sim}20$ hours except soybean oils ($5{\sim}40$ hours). Fluidities of these heated oils except rice bran oil were decreased according to heating time and decreasing ratio of fluidity was outstanding after 15 hour heating in corn oil and 20 hours heating in soybean and perilla oils. All the oils examined in this experiments except rice bran oil showed non-Newtonian motion after 15 hour hinting at high shear stress and Newtonian motion at less than 10 hour heating. In the soybean oil non-Newtonian flow property was outstanding after 30 hour heating at $180{\pm}5^{\circ}C$. Rice bran oil exhibit characteristic flow property, that is, non heated rice bran oil has lowest fluidity but heated one has highest fluidity compared to other oils examined in this experiment. Change of fluidity with extension of heating time was not detected and non heated rice bran oil showed non-Newtonian motion.

  • PDF

Photo oxidation of Rice Bran Oil and Protective Action of Antioxidants (미강유의 광산화와 항산화제의 방어작용)

  • Paik, Tai-Hong;Lee, Young-Kuk
    • Journal of the Korean Applied Science and Technology
    • /
    • v.4 no.1
    • /
    • pp.19-22
    • /
    • 1987
  • To investigate the protective action of various antioxidants on the photooxidation of rice bran oil, it was irradiated with red and visible light in presence and absence antioxidants with or without sensitizer (methylene blue). 1. Rice bran oil with and without sensitizer in chloroform-ethanol (4:1, v/v) media was largely oxidized under visible light irradiation. on the other hand, rice bran oil without sensitizer was hardly oxidized under red light irradiation. 2. Rice bran oil with sensitizer was oxidized much faster than that without. And the absorbance of it irradiated with visible was increased more than that with red light. 3. The effectiveness of antioxidants on the rice bran oil photooxidation was same order as follows: Irradiation with visible light, no addition of sensitizer ${\beta}$-carotene > dl-{$\alpha}$-tocopherol > BHT > BHA Irradiation with visible light, addition of sensitizer ${\beta}$-carotene > BHT > dl-${\alpha}$tocopherol > BHA Irradiation with red light, addition of sensitizer ${\beta}$-carotene > BHA > BHT > dl-${\alpha}$-tocopherol From these results, we concluded that rice bran oil was largely oxidized under visible light irradiation, therefore it must be protected from photooxidative deterioration by the addition of antioxidants.

Reutilization of Enokitake Cultural Waste as Lentinus edodes Cultivation Substrate

  • Chai, Jung-Ki;Lee, Sung-Jin;Kim, Young-Ju;Wi, Kye-Moon
    • Plant Resources
    • /
    • v.3 no.3
    • /
    • pp.226-232
    • /
    • 2000
  • The availability of enokitake cultural waste for Lentinus edodes cultivation was investigated, although hardwood sawdust has traditionally been used as a substrate for this fungus. Firstly, physiochemical characteristics of cultural waste were analysed. Secondly, mycelial growth characteristics and fruiting yields of L. edodes on waste treated in some methods were determined. Physiochemical characteristics of enokitake cultural waste showed that the millwaste complex was a little degraded by enokitake fungus and suggested the probability that most component lost by enokitake could be rice bran. Mycelia of L. edodes grew and fruited well on waste supplemented by fresh rice bran and Quercus sawdust although didn't on waste only. Mycelial growths of these fungi on waste were accelerated when supplemented by rice bran to the percent of 40(w/w) but decreased or suppressed at above ratios(30, 40%, w/w). Supplementations of oak sawdust at above 40%(w/w) of the waste and rice bran at 20%(w/w) of the sawdust allowed such a good mycelial growth as to be selected as a pertinent mixing ratio for fruiting medium. A fruiting yield on enokitake cultural waste supplemented by oak sawdust (at 40% of the waste, w/w) and rice bran (at 20% of the sawdust, w/w) was not inferior to that on oak sawdust supplemented by rice bran only (at 20% of the sawdust, w/w). These results indicated strongly the potentiality of enokitake cultural waste as raw materials for shiitake cultivating substrates.

  • PDF

Dough Properties and Bread Qualities of Wheat Flour Supplemented with Rice Bran (미강 첨가에 따른 밀가루 반죽물성 및 제빵적성)

  • Chang, Kyung-Hi;Byun, Gwang-In;Park, Sang-Ha;Kang, Woo-Won
    • Korean Journal of Food Preservation
    • /
    • v.15 no.2
    • /
    • pp.209-213
    • /
    • 2008
  • We examined the dough properties, baking qualities, and sensory aspects of commercial hard wheat flour (Q1) that was supplemented with up to 30% rice bran flour. The loaf volumes of bread with 20% and 30% rice bran were 83% and 65% respectively, of the control (wheat flour only). However, a 5% and 10% supplement of rice bran increased loaf volume by 5.2% and 0.7% respectively, over the control. After storage of loaves for three days, bread crumbs from loaves with 5% rice bran were significantly softer than those with 10% 20% and 30% rice bran. The hardness of dough increased with the proportion of rice bran, but springiness and cohesiveness were inversely related to hardness. Addition of rice bran increased loaf pH. Rice bran decreased lightness, but significantly increased redness and yellowness in a concentration dependent manner. Sensory investigation indicated that bread with 5% rice bran was not significantly different from the control. However, more panel members preferred the appearance and flavor of bread with 5% rice bran.

Microbial Community Changes in the Soil of Plastic Film House as Affected by Anaerobic Fermentation of Rice Bran or Wheat Bran (쌀겨와 밀기울의 토양 혐기발효 처리가 시설 재배지 토양의 미생물상에 미치는 영향)

  • Kim, Hong-Lim;Weon, Hang-Yeon;Sohn, Bo-Kyun;Choi, Young-Hah;Kwack, Young-Bum
    • Korean Journal of Soil Science and Fertilizer
    • /
    • v.42 no.5
    • /
    • pp.341-347
    • /
    • 2009
  • Soil microbial community has been changed after the treatment of anaerobic fermentation using wheat bran or rice bran was applied to the soil. In the dilution plate technique, the number of anaerobic bacteria and fungi was higher in rice bran-treated soil than in non and wheat bran-treated soil, but of yeast was higher in wheat bran-treated soil than in non and rice bran-treated soil. Specially, the fungi were not detected in the wheat bran-treated soil. Identified by 16S rDNA sequencing, the number of aerobic bacteria was similar in all treatments, the dominant bacteria was the genus Bacillus. In the phospholipid fatty acid (PLFA) technique, both Gram-positive and Gram-negative bacteria change slightly in all treatments for 20 days of fermentation process but, after 20day, increased rapidly in wheat or rice bran-treated soil. In conclusion, the microbial communities structure was dramatically changed after the treatment of wheat or rice bran to soil.

The Fruiting Body Formation of Oudemansiella radicata in the Sawdust of Oak (Quercus variabilis) Mixed with Rice Bran

  • Shim, Jae-Ouk;Chang, Kwang-Choon;Kim, Tae-Hyun;Lee, Youn-Su;Lee, U-Youn;Lee, Tae-Soo;Lee, Min-Woong
    • Mycobiology
    • /
    • v.34 no.1
    • /
    • pp.30-33
    • /
    • 2006
  • To screen additives and their mixed ratio suitable for the mycelial growth and fruiting body formation of Oudemansiella radicata in the oak sawdust, additives such as rice bran, fermented soybean powder and wheat bran were used. Generally, the mycelial growth of O. radicata has been stable on oak sawdust mixed with rice bran of $5{\sim}20%$. In case that O. radicata was cultured for about 30 days at $22{\pm}1^{\circ}C$ under the illumination (350 lux) of 12 hours and moisture condition of $90{\pm}5%$, the primordia have been formed gradually from red-brown crusts covering the surface of oak sawdust media. Based on the experimental results from 9 strains of O. radicata, fruiting bodies were produced widely on oak sawdust medium mixed with rice bran of 5 to 30%. Even though fruiting bodies of O. radicata have been produced well on oak sawdust media mixed with rice bran, fruiting bodies of O. radicata were produced intensively on oak sawdust media mixed with rice bran of 10%. Therefore, this result will provide a basic information for commercial production of fruiting body of wild O. radicata. This result is the first report associated with an artificial fruiting body formation of O. radicata in Korea.

Effect of Aqueous Extracts of Rice Bran on Inhibition of Germination and Early Growth of Weeds (쌀겨 추출물에 의한 잡초 발아 및 초기생장 억제 효과)

  • Kuk, Yong-In;Shin, Ji-San;Kwon, Oh-Do;Guh, Ja-Ock
    • Korean Journal of Environmental Agriculture
    • /
    • v.20 no.2
    • /
    • pp.108-111
    • /
    • 2001
  • This study examined effects of aqueous extracts of rice bran on the inhibition of germination and early growth of annual weeds, barnyardgrass and eclipta. Germination of barnyardgrass treated with 5%(w/v)-sterilized and nonsterilized extracts of rice bran were inhibited by 27% and 63% at 7 days after treatment(DAT), respectively, compared to control. However, plant height and fresh shoot weight of barnyardgrass treated with aqueous extract of rice bran was reduced significantly at higher than 1% for both sterilized and nonsterilized extracts. Plant height and fresh shoot weight of barnyardgrass treated with 5% extract of rice bran were inhibited by 66 to 68% and 75 to 78% at 7 DAT, irrespective of sterilization. The germination of eclipta treated with sterilized and nonsterilized extracts of rice bran were significantly inhibited at concentrations of more than 0.5% and completely at 4% and 5%. Plant height and fresh shoot weight of eclipta affected by the rice bran extracts showed trends similar to the germination rate. The sterilization of rice bran extract resulted in higher inhibition of germination and early growth of eclipta. Rice bran extract was more inhibitory to the germination and growth of eclipta than barnyardgrass. These results suggest that aqueous extracts of rice bran may have inhibitory potential to germination and early growth of weeds.

  • PDF