• Journal of Biosystems Engineering
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• v.27 no.2
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• pp.125-132
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• 2002

In order to investigate the optimum moisture content of paddy for milling process, a series of tests were conducted by examining the recovery rate and whiteness of milled rice in relation with the various moisture content. Hwabong-byeo and Dongjin-byeo varieties which were major paddies cultivated in Korea were used for the experiment. The test was performed with small experimental milling machines. In order to minimize the unexpected factors, environment conditions were kept in constant during the experiment. As a result, the recovery rate of milled rice were varied as the changes in milling time and degree of whiteness. However, the recovery rate of milled rice increases as its moisture content increases untill a certain point of moisture content and decreases slowly afterward. This certain point can be called optimum moisture content for rice milling. Also, it has a different value depending on the variety. In this experiment, optimum moisture content of Hwabong-byeo and Dongjin-byeo were considered around 14.8% and 15.3%, respectively. It is not sure that these optimum moisture contents for the two varieties would assume the same values irrespective of harvest year and place. However, it could be concluded that the optimum moisture content for rice milling is around 15%(w.b.) for Hwabong-byeo and 15.5%(w.b.) for Dongjin-byeo, respectively.

• Journal of Biosystems Engineering
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• v.15 no.1
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• pp.33-43
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• 1990

Spectral reflectance of paddy, brown rice, milled rice, greenish grain, yellow grain and denatured grain were measured over the range of 340 to 820 nm with "Double Beam Spectrophotometer(Model UV-180)". Variation in the reflectance depending on milling degree of milled rice appeared greatest over the range of 420 to 500 nm, and that between white rice and other rice samples appeared greatest near 500 nm. On the basis of the above results, a whiteness meter to measure milling degree of rice was manufactured using tungsten lamp, photodiodes and amplifier, and its performance was compared with the existing whiteness meters (KETT and Z-II optical sensor). There were very high correlations among those whiteness meters.

• Proceedings of the Korean Society of Machine Tool Engineers Conference
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• 2000.04a
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• pp.641-646
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• 2000

A milling process with 45 degree chamfered inserts produces a perfect flat surface only in theory. It is due to many unwanted factors including thermal effect, dynamic effect, the problem of the controller used and the problem of accuracy of the machine tool. In this study, introduced is a method to improve the surface roughness by redesigning of the chamfer angle of the insert, which traditionally has been 45 degree. First, the relationship between the fixed machine coordinate and the relative coordinate on the insert is derived. This transfer matrix is used to determine the new insert angle to maximize the flatness of the machined surface. A newly designed insert is manufactured, and used to carry out the experiment. It is proved that the insert designed by the proposed method produced a much flatter surface than a traditional one.

• Proceedings of the Korean Society of Precision Engineering Conference
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• 1995.04b
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• pp.52-57
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• 1995

In order to suggest the proper cutting conditions of the CNC milling machining for the free-from surface, some experiments were carried out. In experiments, the influence of cutting conditions on the inclined spherical surface were examined by geometrical anlysis. In thos study, the roundness and cutting force were measured to know the effect of several cutting conditions on the machined surface and the cutting characteristics were carefully investigated. As the result, it was appeared that rigidder tool must be used and the cutting speed must be maintained constantlyfor more effective machining. It can be also known from the experiments that the improved machining surface obtained under about 80 degree, but coarse surface obtained over about 80 degree because of the existance of immproper shape of ball-end mill at the extreme portion.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.16 no.8
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• pp.5384-5393
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• 2015

We investigated the effects of milling degrees of rice on characteristics of the steamed rice and fermentation of rice koji as a raw material of cheongju. It was studied for 8 months about ratio of water absorption and koji charateristics according to milling degrees. The The more increasing rice milling, the less the protein contents of milled rice was continuously decreased and the lipid and ash contents were sharply decreased to until the milling degrees 20%, and then gradually decreased. When steeping the milled rice, higher milling degrees raised rapid water asorption and higher maximum water asorption, lower water temperature raised gradual water absorption and higher maximum absorption. The longer steeping time, the steamed rice milling degrees 40% showed significantly lower hardness and springness than others. Alcohol contents of the fermented mash with rice koji milling degrees 10% was lower with 16.3-16.9%(v/v) than other sample's 17.1-17.5% (v/v). The total acid contents showed that the milling degrees 10% indicated the lowest content(0.71-0.76%) and the milling degrees 30% indicated highest content(0.93-0.99%). Within the same milling degrees, As the steeping time increases, the total acid contents imcrease. In conclusion, the milling degrees influenced on physicochemical chatacteristics of rice and steamed rice condition.

• Nuclear Engineering and Technology
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• v.53 no.8
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• pp.2582-2590
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• 2021

The high-energy milling is one of the most extended techniques to produce Oxide dispersion strengthened (ODS) powder steels for nuclear applications. The consequences of the high energy mill process on the final powders can be measured by means of deformation level, size, morphology and alloying degree. In this work, an ODS ferritic steel, Fe-14Cr-5Al-3W-0.4Ti-0.25Y₂O₃-0.6Zr, was fabricated using two different mechanical alloying (MA) conditions (M_std and M_act) and subsequently consolidated by Spark Plasma Sintering (SPS). Milling conditions were set to evidence the effectivity of milling by changing the revolutions per minute (rpm) and dwell milling time. Differences on the particle size distribution as well as on the stored plastic deformation were observed, determining the consolidation ability of the material and the achieved microstructure. Since recrystallization depends on the plastic deformation degree, the composition of each particle and the promoted oxide dispersion, a dual grain size distribution was attained after SPS consolidation. M_act showed the highest areas of ultrafine regions when the material is consolidated at 1100 ℃. Microhardness and small punch tests were used to evaluate the material under room temperature and up to 500 ℃. The produced materials have attained remarkable mechanical properties under high temperature conditions.

• Korean Journal of Food Science and Technology
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• v.51 no.3
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• pp.214-220
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• 2019

Four rice varieties (Boseogchal for waxy, Baegjinju for medium-waxy, and Seolgaeng and Haiami for non-waxy) were milled to 2% degree of milling (DOM), and physicochemical and sensory properties of 2% milled rice (2% MR) were compared to those of brown rice (BR). No significant differences in the approximate compositions of BR and 2% MR were observed, whereas the grain color of 2% MR was slightly brighter than that of BR. For all varieties, water absorption ratio of BR was significantly increased by milling. The pasting properties of rice varied significantly depending on the variety, but there was no significant difference in peak and through viscosities between BR and 2% MR. Analysis of the texture of cooked rice showed that milling to 2% DOM caused a significant decrease in hardness, but an increase in adhesiveness and stickiness. Cooked Seolgaeng 2% MR scored significantly higher in the sensory evaluation than the corresponding BR. These results suggest that 2% DOM would be useful for improving the sensory properties of cooked non-waxy rice.

• Korean Journal of Mineralogy and Petrology
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• v.36 no.2
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• pp.95-106
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• 2023

Quartz (SiO₂) is among the major rock-forming minerals in the earth's crust. The atomistic structures of SiO₂ may evolve during diverse frictional processes. The reduction of friction of quartz-rock accompanied by its amorphization, hydration, and formation of silica gel provides mineralogical insights into earthquakes and related phenomena. Ball milling, together with rotary shear experiments have been useful to infer the atomic origins of such processes. In this study, optimal experimental conditions for ball milling for amorphization of SiO₂ were determined by taking into account various process variables. The crystallinity of SiO₂ gradually decreased and became amorphous as the ball milling time increased at a high milling speed. The degree of wear of the milling media and its effect on the amorphization of SiO₂ were analyzed using distinct milling materials (zirconia, stainless steel). The amount of ball wear increased with increasing milling time. Furthermore, the worn stainless steel particles from balls tend to interact with amorphized SiO₂ to form Si-O-Cr. These results aid in understanding the process of atomistic structural changes caused by ball milling of divserse materials with relatively high hardness, such as SiO₂, and understanding various geological friction processes.

• Korean Journal of Food Science and Technology
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• v.49 no.3
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• pp.265-273
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• 2017

In this study, the effect of nuruk prepared from rice with different degrees of milling on the physicochemical and sensory qualities of yakju after accelerated aging was investigated. The results indicated significant differences, except for Fe and Mn contents, in the qualities of aged yakju prepared using nuruk from rice with different degrees of milling. However, the degree of milling of rice did not influence the quality of yakju, except for amino acidity and pH, which significantly decreased as the degrees of milling increased. In addition, as compared to before aging, brownness ($A_{430}$) and color difference significantly increased after aging in all the treatments. The intensity of off flavor in yakju after aging made from 0% milled rice nuruk was the lowest.

• Journal of Biosystems Engineering
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• v.7 no.2
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• pp.72-85
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• 1983

Rice whitening is performed by basically two different whitening actions known as abrasive and frictional. The former adopted in the emery stone abrasive type whiteners and the latter in the jet-air friction type. Comparative milling yields and whitening efficiencies between the whitening system consisting of jet-air friction type whiteners only and the system consisting of both abrasive- and jet-air friction-types have not yet been rigorously defined. This study was to examine the effect of combined operations of abrasive- and jet-air friction-type rice whiteners on milling yields and whitening efficiencies. The small capacity commercial units of the abrasive- and friction-type whiteners were used for the experiments. The combinations of whitening treatments were: 1) Once in the abrasive type and then two to three times in the friction type, 2) twice in the abrasive and then two to three times in the friction type and 3) three to five times in friction type. In these tests, counter pressures for the friction type whiteners were established differently as required to get about the same degree of whitening at the end of predetermined numbers of the repeated operations. The speed of emery stone and the slot angle of the screen were also the factors varied in the abrasive type whitener. Sheukwang rice variety having 13.05% M.C. was used in the tests. The dependent variables were the milled- and head-rice recoveries and electricity consumption. The results of the study are summarized as follows: 1. It was found that in the whitening systems consisting of abrasive- and friction-type whiteners slot angle of the screen, the rotational speed of emery stone roller had significant effect on the milling yields and whitening efficiency. In general, the increase of the emery stone roller speed from 690 to 950 rpm presented a positive effect on milling yield, and one-pass abrasive milling combinations had higher milling yields than two-pass abrasive milling combinations. 2. It was apparent that if the slot angle of the screen and the speed of emery stone roller are modified and set at an optimum level, the combination whitening system consisting of abrasive- and friction-type whiteners is better than the pure frictional whitening system consisting of jet-air friction type in terms of milling yields and efficiencies. 3. In the rice whitening system consisting of abrasive- and jet-air friction-type whiteners, the best whitening performance was obtained when the slot angle of the screen and the rotational speed of emery stone roller were $45^{\circ}$ and 950rpm, respectively, for the one-pass abrasive milling combinations. However, for the two-pass abrasive mi11ing combinations, the best performance was obtained with $75^{\circ}$ of slot angle and 950 rpm of the emery stone roller speed. 4. As compared with pure frictional whitening systems, the combination systems produced more milled rice by 0.8-1.0% point and more head rice by 0.5-1.5% point, and consumed less electricity by 0.15-0.20 KwH per 100kg of milled rice when the abrasive whiteners were operated in the modified conditions as described in item 3 above. Further study is recommended to find out optimum operational and design conditions of abrasive type whiterners.