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.

서 론
 재료 및 방법
  실험재료 및 실험장치
  품질 특성 측정
 결과 및 고찰
  건식 방식의 도정조건에 따른 클린라이스 품질 특성
  클린라이스 제조조건 별 품질 특성, CBB index 및 도정편차, 표면특성
 요 약
 References

• 김의웅(한국식품연구원 스마트유통시스템연구단) | Oui-Woung Kim
• 김훈(한국식품연구원 스마트유통시스템연구단) | Hoon Kim
• 이효재(한국식품연구원 스마트유통시스템연구단) | Hyo-Jai Lee
• 안재환(한국식품연구원 스마트유통시스템연구단) | Jae Hwan Ahn Corresponding Author