• Resources Recycling
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• v.23 no.4
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• pp.12-20
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• 2014

The objective of this study is to investigate the possibility of beneficiation of low grade iron ore. Iron ore A might be upgraded by the mineral liberation effect, while iron ore B was expected to be difficult to upgrade. However, the Fe contents of iron ore B were increased from 68% to 81% by the heat treatment process. Iron ore A was found to possibly enrich the Fe components through the physical separation process, such as magnetic separation, floatation and gravity concentration. In the case of iron ore B, it was possible to concentrate the Fe components through the heat treatment process.

• Proceedings of the Korean Nuclear Society Conference
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• 1996.05c
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• pp.158-163
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• 1996

Attritor mill로 분쇄처리된 $UO_2$-30mo1%CeO2$_2$(masterblend) 분말을 turbular mixer와 attritor mill 에서 $UO_2$와 혼합, $UO_2$-5mol%CeO$_2$ 분말을 만들고, 이를 통해 분말처리 및 소결분위기가 각 성형체의 소결거동에 미치는 영향을 연구하였다. $UO_2$-30mo1%CeO$_2$ 분말을 attritor mill로 1 시간동안 분쇄하면 평균 분말크기는 3.7 $\mu\textrm{m}$ 이었다. Turbular mixer에서 만들어진 $UO_2$-5mol%CeO$_2$ 분말이 H$_2$ 및 Ar-4%H$_2$ 분위기에서 소결되면, 분말처리 방법에 따라서 소결밀도는 각각 10.07-10.11, 9.81-9.85 g/㎤이었다. 이러한 방법으로는 masterblend 분쇄처리 과정에 만들어진 agglomerate 는 소결이 거의 이루어지지 않아서 소결체내에 그대로 잔존되었다. Agglomerate는 그 내부에 균열이 생성되어 있었고, 또한 $UO_2$ 지지내의 확산도 방해하여 기지내부에도 큰 기공들이 많이 분포하였다. 희석혼합을 turbular mixer 대신 attritor mill에서 하게되면, 밀도는 H$_2$ 및 Ar-4%H$_2$ 분위기에서 각각 10.54, 10.39 g/㎤ 이었으며, 결정립크기는 5, 9.5 $\mu\textrm{m}$ 이었다. 이 경우에는 소결체내에 agglomerate가 거의 잔존하지 않았다.

• Resources Recycling
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• v.23 no.6
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• pp.3-11
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• 2014

Bottom ash from coal fired power plants is not widely used due to a broad range of particle sizes and a high carbon content for producing geopolymers. The effect of mechanical activation on compressive strength of bottom ash- based geopolymers was examined by rod and planetary-ball milling to encourage full-fledged recycling of bottom ash, the main component of pond ash. The amount of amorphous component in the milled ash samples did not change significantly after the mechanical activation. It is presumably because needle-shaped mullite crystals, which is a major crystalline phase and grown in a glassy matrix, possess high strength and toughness, and therefore, they could endure external shocks and remain almost intact. Milling operation, however, decreased the particle size and improved the homogeneity of ash, thereby leading to increase reactivity of milled ash with alkali activators. Rod milling produced a relatively narrow particle size distribution of the milled ash particles; however, it was less effective in reducing the particle size. Nevertheless, it was interesting to observe that rod milling had equal effect on improving the compressive strength of geopolymers up to about 37%, as that of planetary ball milling. Rod milling is believed to be suitable process for enhancing the reactivity of bottom ash for large-scale recycling of bottom ash and producing geopolymers.

• Journal of the Korean Recycled Construction Resources Institute
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• v.6 no.2
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• pp.103-111
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• 2011

This study examined rheological properties of blast furnace slag and ash paste that are widely used as cement concrete for mineral admixture in current. In that way rheological properties of the paste of mineral admixture only was examined. The result of this study were as follow: In order to analyze that the rheological properties of the mineral admixture only, fine particles were produced with grinding machine to 3 particle sizes. These powders in general from the result of comparison with and analysis of rheological properties and the coefficient n and De values. The result that ash powder was higher in plastic viscosity and yield stress than Slag powder, and with the same n value, ash powder showed higher plastic viscosity and yield stress than Slag powder. But Slag powder in particle size distribution showed a sensitive tendency on changing in rheological properties.

• Food Engineering Progress
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• v.13 no.4
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• pp.335-340
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• 2009

This study was performed to analyze changes in the molecular structural and physical properties of modified corn starch, in which particle structure was broken using high impact planetary mill and ultra fine pulverizing techniques. The average diameter and specific surface area of the modditied corn starch after pulverization decreased 50% and increased 567%, respectively. Content of low molecular substances mersured using gel permeation chromatography (GPC) increased from 21.0% to 86.5% after pulverizing corn starch. Damaged starch content also increased from 9.63% to 83.57% after pulverizing corn starch. After pulverization, gel formation capacity corn starch was reduced compared to that of control by structure breakdown.

• Korean Journal of Food Science and Technology
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• v.36 no.3
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• pp.501-506
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• 2004

Microflora and contamination process of Saengshik products were investigated to ensure microbial safety of Saengshik. Food-borne pathogenic bacteria, such as Staphylococcus aureus, Bacillus cereus, and Clostridium perfringens detected mainly from grains were not removed by washing with tap water and freeze-drying. Contaminations of food-borne pathogenic bacteria occurred through raw material powder processed at other factories and during actual product manufacturing process, because detection rates of final products were higher than those of raw materials. Concentration of food-borne pathogenic bacteria increased with advancing of process after first pulverization. Dusts of powder and powder attached to machine were good media for air-borne microorganisms and caused to increase of food-borne pathogenic bacteria during process. Improvement of manufacturing process and sanitary control of machines arc necessary to ensure microbial safety of Saengshik.

• Transactions of the Korean Society of Mechanical Engineers B
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• v.39 no.7
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• pp.567-578
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• 2015

Single droplet-wall collision heat transfer characteristics on a heated plate above Leidenfrost temperature were experimentally investigated considering the effects of impact velocity. The collision characteristics of the droplet impinged on the heated wall and the changes in temperature distribution were simultaneously measured using synchronized high-speed video and infrared cameras. The surface heat flux distribution was obtained by solving the three-dimensional transient heat conduction equation for the heated substrate using the measured surface temperature data as the boundary condition for the collision surface. As the normal impact velocity increased, heat transfer effectiveness increased because of an increase in the maximum spreading diameter and a decrease in the vapor film thickness between the droplet and heated wall. For We < 30, droplets stably rebounded from a heated wall without breakup. However, the droplets broke up into small droplets for We > 30. The tendency of the heat transfer to increase with increasing impact velocity was degraded by the transition from the rebounding region to the breakup region; this was resulted from the reduction in the effective heat transfer area enlargement due to the breakup phenomenon.

• Korean Journal of Food Science and Technology
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• v.38 no.6
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• pp.751-755
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• 2006

Physicochemical properties of black rice flours (BRFs) produced under different milling conditions were investigated to explore their applications for various processed rice products. Moisture contents of BRFs after roll milling and subsequent hot-air drying or microwave drying were 10.3% and 14.4%, respectively. The BRFs with jet milling and subsequent hot-air drying or microwave drying showed moisture contents of 7.9% and 7.5%. Mean particle sizes of the BRFs obtained from roll milling, jet milling, and following air-classification were 150, 41.5, and 9.4 ${\mu}m$, respectively. Hunter L value and water soluble index (WSI) of BRFs increased with decreasing particle size, while Hunter a value decreased. Total polyphenol contents of 91.4-115.8 mg/100 g and total amino acids of 75.0-96.4 mg/100 g in three types of BRFs were higher as compared to those (6.3 mg/100 g and 30.5 mg/100 g) of polished rice flour (PRF). Physicochemical properties such as moisture content, color parameter, and WSI have close relationship with the particle size of BRFs prepared under different milling conditions.

• Korean Journal of Food Science and Technology
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• v.23 no.6
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• pp.732-738
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• 1991

Corsoy 79 soybeans were ground into 8-(coarse) and 24-mesh (fine) full-fat soy flours. From the particle size analysis, the 8-mesh full-fat soy flours were found to have larger values for geometric mean diameter and geometric standard deviation. However, the distribution moduli of coarse and fine soy flours were similar and indicated soybeans were nearly 'brittle'. Development of hydrolytic and oxidative rancidities of coarsely and finely ground full-fat soy flours were followed from grinding to 24 hrs later. No increases in peroxide value and conjugated dienes in the oil and hexanal content in the headspace of the flour were observed when the moisture was 10.7% or less. At 14.9% moisture and above, lipid oxidation increased with increased moisture content and storage time. Free fatty acid contents increased slightly at all moisture contents. However, hydrolysis did not exceed 0.06% over the moisture range of 4 to 18%, which is of little practical significance. Fine grinding increased oxidative and hydrolytic rancidities, especially at 14.9% moisture and above. these findings indicate that raw soybeans can be ground to full-fat soy flours and stored up to 24 hrs without undergoing significant lipid and flavor deterioration if the moisture content is 11% or less.

• Microbiology and Biotechnology Letters
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• v.18 no.4
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• pp.352-359
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• 1990

The synergistic effect of glucoamylase and a -amylase on the hydrolysis of raw corn starch in an agitated bead reaction system was studied by investigating the changes of sugar profiles, the granular structure, particle size distribution, and X-ray diffraction pattern of residual raw corn starch. The enzymatic hydrolysis of raw corn starch was greatly enhanced by synergistic effect of glucoamylase and $\alpha$ -amylase. Even though the sugar profiles were mainly determined by the mixing ratio of glucoamylase and $\alpha$-amylase; raw starch was mainly converted to glucose directly without accumulation of any significant amount of oligosaccharides. The cavity formation and fragmentation phenomena of raw corn starch granule subjected to enzyme reaction were analyzed by means of SEM and the particle size distribution. The X-ray diffraction pattern of raw starch was not changed at the initial stage of reaction but slightly changed at the late stage of hydrolysis, which may be caused by the preferential degradation of amorphous region by enzymatic reaction, not by the destruction of microcrystalline structure of raw corn starch.