• The Korean Journal of Food And Nutrition
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• v.28 no.6
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• pp.1065-1070
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• 2015

A high-yield Korean rice cultivar cv. Boramchan and Hanmaeum, and rice cultivar for use in staple cv. Hopum were prepared and investigated for their physiological characteristics. Water content, water holding capacity, amylose content, damaged starch content, particle size, and pasting properties of the rice flours were measured. Moisture content of the Boramchan and Hanmaeum, made under wet and dry milling conditions, were as follows: wet conditions (14.79% and 13.56% respectively) and dry conditions (7.98% and 7.14% respectively). Water holding capacity of the Boramchan and Hanmaeum made by wet milling condition was 236.67% and 231.35%, respectively. Water holding capacity of the samples made by dry milling condition showed a higher score compared with other samples. The amylose content of Hopum, Boramchan, and Hanmaeum made by dry milling condition were 19.12%, 19.55% and 19.59%, respectively. Damaged starch contents of the samples made by wet milling showed a lower score. Final viscosity of Hopum, Boramchan, and Hanmaeum made by wet milling condition was 2,604, 3,052, and 2,917 cp, respectively. In this study, the results indicated that the super-yield Korean rice flour made by wet milling condition tends to show a lower water holding capacity, damaged starch contents and particle size, as compared to controls. However, a setback of the super-yield Korean rice flour was a higher score as compared to the controls, regardless of the milling conditions.

• Resources Recycling
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• v.11 no.4
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• pp.3-10
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• 2002

The characteristics of dry and wet milled powder prepared by 1 cycle OREOX (oxidation and reduction of oxide fuels) treatment were investigated using the simulated spent fuel pellet. Sintered pellets simulating spent nuclear fuel burned in reactor were fabricated from $UO_2$ powder using as a starting material in fabrication of nuclear fuel. The 1 cycle OREOX-treated powder was prepared by only one path of oxidation md reduction of the simulated pellet. Powder having average particle size of less than 1 $\mu\textrm{m}$ could be easily obtained by dry milling, but not be achieved by wet milling. And, specific surface area of dry milled pow-der was higher than that of wet milled powder. Dry milled powder formed loose agglomerate, while wet milled powder showed the shape of irregular and angular particles. Dry milled powder provided higher green density, resulting in higher sintered density of higher than 95% TD and average grain size of larger than 8 $\mu\textrm{m}$ satisfying the standard specification of sintered pellets.

• Journal of the Korean Magnetics Society
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• v.6 no.2
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• pp.117-121
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• 1996

육각판상 Ba-ferrite의 stacking 현상은 자성도료의 도포 후 자장배향를 행할 때 일어나는 것으로 알려져 있으나 분말의 건식분쇄시에도 일어났다. Edge mill을 사용하여 건식분쇄할 때 치환형 Ba-ferrite 분말의 보자력과 tap density는 거의 비례적으로 증가하였고, 분쇄시간보다는 가해지는 압력에 크게 의존하였다. 이 때 보자력의 증가원인은 분쇄시 생성되는 입자간의 stacking 현상에 기인된 것임을 투과전자현미경 관찰로부터 확인하였다. 분말의 tap density가 증가함에 따라 tape에서 분산초기의 광택도가 크게 감소되어 분산성은 떨어졌으나, 배향도는 tap density 1.3 g/$cm^{3}$에서 최대를 나타내었다. 과도한 건식분쇄에 의해 생성된 강고한 stacked cluster는 자성도료 제조시 분산성과 배향도를 동시에 떨어뜨리는 역할을 함을 알 수 있었다.

• 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.

• Journal of the Korean Magnetics Society
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• v.12 no.2
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• pp.57-63
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• 2002

In order to increase the magnetic properties of a Nd-Fe-B sintered magnet, the general factors including particle size and its distribution, volume fraction of Nd$_2$Fe$_{14}$B phase, degree of alignment of Nd$_2$Fe$_{14}$B grain, oxygen content and grain size etc. should be optimized by controlling the composition of Nd-Fe-B alloy as well as the manufacturing process. In this study, fabrication of the Nd-Fe-B sintered magnet was carried out in a laboratory scale by controlling the composition of Nd-Fe-B alloy and the manufacturing process. The optimum milling condition was found by investigating the milling media, milling time and ball size. The addition of FeGa was effective to increase the coercivity of the Nd-Fe-B sintered magnet. A remanence of 14.4 kG, a coercivity of 9.4 kOe and a maximum energy product of 47 MGOe were obtained from the sintered magnet.

• Journal of the Korean Ceramic Society
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• v.40 no.7
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• pp.696-701
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• 2003

The grinding efficiencies of silica powder in a small scale stirred ball mill were investigated by energy consumption estimate. Comparing with a non-treated silica powder and a heating treated silica powder, it was found that a silica powder cooled in room temperature after heating treatment at 600∼900$^{\circ}C$ consumed lower grinding energy than non-treated silica powder, and a silica powder quenched after heating treatment consumed lower grinding energies about 52∼62%, in case of dry grinding. Additionally, if heating treated silica powder grind in wet method, energy consumption will be decreased about 40% than in dry grinding, and the dependency of the particle size to the grinding efficiency, quenching significantly improved it.

• Journal of the Mineralogical Society of Korea
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• v.23 no.3
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• pp.227-234
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• 2010

We investigated the effect of dry grinding of laterite on the extraction of nickel and cobalt. The major chemical compositions of the sample for this work were $SiO_2$, $Fe_2O_3$ and MgO. The sample contained 0.81% Ni and 0.02% Co. The major minerals of the sample were lizardite and quartz with minor amounts of forsterite and enstatite. The mean particle size, specific surface area and density of the ground sample decreased with increasing grinding time, while the amorphization of lizardite increased as identified by XRD analysis. The grinding enabled the extraction ratio of Ni and Co to increase by the breakdown of Mg-OH bonding in the lizardite structure. However, physical properties of quartz were not changed by grinding. The extraction ratio of Ni and Co increased with increasing grinding time. Approximately 80% of Ni and Co were extracted regardless of the kind of acid solutions when the sample was ground for 60 minutes.

• Korean Journal of Food Science and Technology
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• v.27 no.5
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• pp.690-696
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• 1995

Properties of dry milled rice flours made of paddy with different moisture content (12.6, 18.4 and 24.4%) were compared with those of wet milled rice flour. Among dry milled rice flour, the higher moisture content of paddy the finer particle size and the more distinct shape of starch were observed. As the moisture content of paddy increased, L (lightness) value and water absorption index of rice flour were increased, while setback in amylogram and water soluble index were decreased. Lower gel consistency and gel strength were found in dry milled rice flours than in wet milled rice flour, while no significant difference was found among dry milled rice flours. Enthalpy for melting crystalline of retrograded gels was higher in dry milled rice flours made of paddy with 24.4% moisture content than in other dry milled rice flours. Wet milled rice flour had lower retrogradation enthalphy than dry milled rice flours.

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 2003.10a
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• pp.221.1-221
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• 2003

습식쌀가루는 침지 후 롤밀(Roll mill)로 분쇄 후 건조하여 휘츠밀(Fitz Mill)로 분쇄하여 제조하였으며 건식쌀가루는 Roll mill, Fitz Mill, 볼밀(Ball mill)의 입자 크기별로 만들어 쌀가루의 특성을 검토하였다. 건식쌀가루의 경우 제분공정의 횟수가 증가할수록 자기가 증가됨을 나타내었고 a값과 b값의 감소를 나타내었다. 습식은 건식에 비해 유의적으로 높은 자기를 나타내었고 건식과 마찬가지로 제분공정이 길어질수록 같은 색도 양상을 나타내었다. 각 입자크기에 따른 색도는 습식이 더높은 밝기 값을 나타내었다. 제조공정별 단계에 따른 수분흡수지수(WAI) 및 수분용해지수(WSI)의 값은 건식, 습식 모두 roll mill < Fitz mill < Ball mill 순으로 높은 값을 나타냈고, 물에 침지되어 침출액이 제거된 습식쌀가루의 WAI, WSI는 건식쌀가루보다 낮은 값을 나타내었다. 입자크기에 따른 건식쌀가루의 WAI, WSI의값은 입자가 작을수록 높은 값을 나타낸 반면 습식쌀가루의 WAS의 값은 80-100Mesh의 입자에서 가장 높은 값을 나타냈었고, 100-140Mesh이후로는 WAS의 값이 감소 한 반면 WSI의 값은 입자가 작을수록 높은 값을 나타내었다. 호화양상은 습식쌀가루가 호화엔탈피 (ΔH)의 값이 높게 나타났으며 제분방법의 횟수가 증가할수록 전분손상도가 증가됨을 나타내었다.

• Proceedings of the Korean Society for Agricultural Machinery Conference
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• 1998.12a
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• pp.250-258
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• 1998