• Proceedings of the Korean Society of Machine Tool Engineers Conference
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• 2003.10a
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• pp.95-99
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• 2003

Recently, environmental pollution has become a significant problem in industry and many researches have been investigated in order to preserve the environment. Environmentally conscious machining and technology have more and more important position in machining process. The cutting fluid has greatly bad influence on the environment in the milling process. This research is experimental study on high speed machining of aluminum alloys through environmentally conscious machining. In this study, the machinability surface roughness and chip appearance was investigated in the machining of aluminum alloys applied dry machining and using cutting fluid, oil mist.

• Proceedings of the Korean Radioactive Waste Society Conference
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• 2005.11a
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• pp.260-260
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• 2005

• Proceedings of the Korean Fiber Society Conference
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• 1998.04a
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• pp.190-196
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• 1998

섬유공정은 대부분 섬유물이 연속적으로 이동하는 가운데 기계적인 처리 또는 건식/습식가공이 행하여진다. 이러한 공정에서는 원료의 공급속도 (feeding speed)와 생산되는 섬유제품의 방출속도(delivery speed)사이에 정확한 속도비를 유지하는 것이 필요하다. 공급속도와 방출속도와의 차이는 공정처리를 받고 있는 섬유물에 이동방향으로 긴장, 느슨함 또는 중첩을 일으킨다.(중략)

• Proceedings of the Korean Society of Dyers and Finishers Conference
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• 2007.11a
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• pp.129-130
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• 2007

• Food Science and Preservation
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• v.22 no.2
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• pp.174-181
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• 2015

This study investigated the physicochemical properties of three different types of rice flour prepared via dry and wet milling. The powder, soft, and hard-types of rice flour were Suwon No. 542, Suwon No. 541, and Unbong No. 30, respectively. The analysis of the proximate compositions of the different types of rice flour showed that their moisture content was 7.03~7.99%, their crude protein was 7.94~8.35%, their crude lipid was 0.71~1.49% and their crude ash was 0.25~0.82%. For the Hunter's color values, the L value was highest in the wet-milled rice flour, the a value was highest in the dry-milled rice flour, and the b value was highest in the dry-milled rice flour. All the samples showed distinctive rice starch particles in the particle analysis using scanning electron microscope. The dry-milled rice flour showed the greatest amount of irregular particles and the coarsest texture. The water absorption and water solubility indices were higher in the wet-milled soft- and hard-type rice flour. The crystallinities of the samples by X-ray diffractography were all A-type, but the crystallinity of the dry-milled hard-type rice flour was higher in diffraction degree. For the amylogram properties, the wet-milled soft-type rice flour showed the highest maximum viscosity, breakdown and setback. In the meanwhile, the dry-milled soft-type rice flour showed the highest initial pasting temperature, onset, peak, and end temperatures despite of the reverse enthalpy.

• Proceedings of the Korean Society of Dyers and Finishers Conference
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• 2011.11a
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• pp.31-31
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• 2011

섬유제품은 대부분은 흡수성 또는 흡유성을 가지고 있어 물이나 기름이 등을 쉽게 흡수하는 성질이 있다. 이러한 성질 때문에 물이나 기름 등의 접촉에 의한 얼룩과 오염이 잘 되는 단점을 가지고 있다. 이러한 문제점을 해소하기 위하여 원단에 대한 발수, 발유, 방오가공 등이 연구되어 왔으며 섬유의 고유한 화학적, 기계적 물성을 유지하면서 표면과 이면이 다른 특성을 가지도록 유도하여 기능성을 부여하는 편면가공을 주목을 받게 되었다. 본 연구에서는 불소계로 발수처리 된 PET직물에 저온 Plasma와 Sputter을 이용하여 직물의 한쪽 면에는 친수성과 다른 면에는 발수성이 동시에 나타나는 편발수에 관한 실험을 했다. 불소계로 발수처리 된 시료와 저온 Plasma처리된 시료와 Sputter처리된 시료(처리면, 미처리면)를 접촉각 5회 측정하여 평균값을 나타냈다. 발수처리 된 시료의 평균 접촉각 값은 $149^{\circ}$이며, 저온 Plasma의 평균값은 $45^{\circ}$(처리면) $128^{\circ}$(미처리면), Sputter는 $74^{\circ}$(처리면) $144^{\circ}$(미처리면) 으로 가공처리 된 시료에는 양면의 접촉각이 확연한 차이가 나타난 걸로 미루어 보아 편면발수효과가 얻어졌다고 판단된다. SEM 측정을 통하여 관찰한 경우, 발수처리 된 시료에서는 불소계 발수제의 흔적이 보였다. 저온 Plasma, Sputter 처리된 시료에서는 처리시간이 높아짐에 따라서 시료표면에 코팅된 불소계 발수제 막들이 점점 파괴되는 것을 관찰할 수 있었다. 그리고 건식가공으로 인하여 처리된 표면에는 Etching작용이 일어나 표면적이 넓어져 친수화가 일어난 것으로 생각된다. 이처럼 저온 Plasma가공과 Sputter가공으로 편발수를 얻을 수 있다면 에너지 절약, 처리공정과 시간단축 등 여러 가지 장점이 기대된다.

• Korean Journal of Food Science and Technology
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• v.51 no.2
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• pp.127-132
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• 2019

This study investigated the quality of Jeungpyun based on variety, milling method and fermentation time. Rice flour (wet-milled Samkwang and dry-milled Seolgaeng) was used for these experiments. The expansion ratios of wet-milled Samkwang and dry-milled Seolgaeng after 6 h of fermentation showed similar values of 160.66 and 159.52%, respectively, while the specific volume was found to be 1.12 mL/g for both. Hardness values of 475.57 g in dry-milled Seolgaeng and 550.40 g in wet-milled Samkwang were determined to be the lowest values after 6 h of fermentation. Numerous pores were found in wet-milled Samkwang, whereas large-sized pores were found in dry-milled Seolgaeng. Thus, these results show no significant difference between the quality of Jeungpyun produced using dry-milled Seolgaeng or wet-milled Samkwang rice flours. However, dry- milled Seolgaeng without the wet-milled process is considered more suitable for Jeungpyun production.

• Proceedings of the Materials Research Society of Korea Conference
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• 2008.11a
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• pp.30.1-30.1
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• 2008

• Transactions of the Korean Society of Mechanical Engineers A
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• v.34 no.10
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• pp.1493-1498
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• 2010

This paper present the characteristics of micro- and meso-scale milling processes in which compressed cold air, minimum quantity lubrication (MQL) and $MoS_2$ nanofluid MQL are used. For process characterization, the microand meso-scale milling experiments are conducted using desktop meso-scale machine tool system and the surface roughness is measured. The experimental results show that the use of compressed chilly air and nanofluid MQL in the micro- and meso-scale milling processes is effective in improving the surface finish.

• Food Science and Preservation
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• v.23 no.4
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• pp.522-529
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• 2016

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.