• 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.221.2-222
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• 2003

The relative retrogradation of Jeungpyun investigated with different millimg methods of rice flour. The relative retrogradation of Jeungpyun was reduced in order that of W-C, W-P, D-M, D-J in DSC(Differential Scanning Calorimetry) method while W-C, D-M, D-J, W-P in Diastase method. In wet milling method, the relative retrogradation of Jeungpyun by Pin mill(W-P) was lower than Jeungpyun by colloid mill(W-C). In dry milling method, the relative retrogration of Jeungpyun by jet mill(D-J) was lower than Jeungpyun by micro mill(D-M). The relative retrogradation of Jeungpyun by DSC method was similar to the Diastase method. The relative retrogradation of Jeungpyun was decreased with decreasing particle size and setback value for amylogram and increasing damaged starch.

• Korean Journal of Food Science and Technology
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• v.25 no.5
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• pp.541-545
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• 1993

Two different methods (Sieve shaker, Elzone particle size analyzer) were used to investigate rice flour particle size obtained by various milling method. Results of Elzone particle size analyzer were more effective than Sieve shaker in determining particle size, and the distribution of particle size of rice flours was affected by the type of the milling methods used. A rice flour, prepared in a Pin mill had a particle size range of $60{\sim}500$ mesh, and 30.38% of the sample was in the particle size range $200{\sim}270$ mesh. A rice flour, prepared in a Colloid mill had a particle size range of $40{\sim}500$ mesh and more of flour particles appeared in the range $140{\sim}200$ mesh than any other particle size. A rice flour, prepared in a Micro mill had a particle size range of $140{\sim}500$ mesh, and 41.62% of the sample was in the particle size range over 500 mesh. A rife flour, prepared in a Jet mill had a finer flour particle size was over the particle size range 500 mesh. The finer rice flour gave the highest L value and the lowest a value. The wet-milled flour particles were observed as a cluster of starch granules and the particles of rice flour (dry-milling) were observed as fragment of rice grains. Scanning Electron Photomicrographs revealed that visual differences in structure between milling methods, and similar results with Elzone particle size analyzer method in particle size.

• Food Science and Preservation
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• v.6 no.1
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• pp.71-75
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• 1999

Power consumption, mesh size, moisture content, color difference, amylogram of rice flour milled with water soaked rice were compared with that of rice using dry pin mil process. Maximum water absorbance of rice was 35% for 2.5 hr. Power consumption to mill the soaked rice was less than of dry rice by 6.9kW/100Kg. Moisture content of rice flour from the water soaked rice was 2% higher than that of rice flour from dry rice. Population of flour particle was 52.9% of 60 mesh and 32.6% of 60∼80mesh. Gelatinization temperature of rice flour from the water soaked rice was 30C lower than that of rice flour from dry rice. Maximum and minimum viscosity of rice flour from the water soaked rice after boiling were 296 cps and 158 cps, independently. Brightness and whiteness of the rice flour from the water soaked rice were increased upto 10hr soaking and decreased after 17hr soaking. Brightness and whiteness of the rice flour were 96.17 and 96.02, independently.

• Journal of the Korean Society of Manufacturing Process Engineers
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• v.8 no.2
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• pp.10-17
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• 2009

Transillumination system used by radiation is widely applied to industrial imaging system. In this study, the linear detector array constructed with scintillator and pin diode, and a multi-channel data acquisition system was developed for precision inspection of end-milling. The detector module consists of $16-CdWO_4$crystal scintillator and photodiode array. The detector and data acquisition system was applied to precision inspection of end-mill and the images of the end-mill were successfully reconstructed. The total system can analyze the Detector Quantum Efficiency(DQE) of each system. The performance of developed photodiodes equipment was compared with each other for different crystal geometry and its characteristics. Finally fine details of the end-mill phantom were constructed for industrial application. The image acquired contains several objects on a real time data transfer and the linear X-ray scanning system can be applied to many fields of a industry.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.12
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• pp.1797-1801
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• 2011

Two brown rice samples differing in amylose content, 20.1 (normal) and 7.3% (low amylose) were milled by different milling methods, and their physicochemical properties were tested. Particle size of brown rice flour prepared by dry milling using a pin mill (DM) was lower than that prepared by wet milling using a roll mill (WM). Particle size was further reduced by successive dry milling of the flour after wet milling and drying (WM/DM). Damaged starch contents in the wet milled brown rice flour were 14.6 and 15.6% for the normal and low amylose samples, respectively, whereas they were only 4.2 and 4.8% for the dry milled samples. WM/DM method resulted in a lower damaged starch (%) than DM, despite a reduced flour particle size. Water absorption index (WAI) of the brown rice flour was the lowest after WM/DM, and the water solubility index (WAI) was higher in the order of DM, WM/DM, and WM. Brown rice flour with normal amylose content appeared to have significantly higher pasting viscosities, as determined using a Rapid Visco Analyzer (RVA). Compared to dry milled brown rice flour, wet milled brown rice flour showed lower peak viscosity and higher final viscosity, resulting in increased setback value.

• Korean Journal of Plant Tissue Culture
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• v.22 no.6
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• pp.329-334
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• 1995

Transformation system of rolC gene, dwarf gene in Lycium chinenese Mill. established by using system. Pin-punctured leaves induced numerous adventious buds in abaxial side when cultured on 3/2 MS medium containing 2.0 mg/L zeatin. Survival rate and shoot regeneration frequency of leaf explants decreased as kanamycin sulfate level increased. Shoot buds were not regenerated on 3/2 MS medium containing 10 mg/L kanamycin sulfate and 2.0 mg/L zeaein. Of the level tested, 10 mg/L of kanamycin sulfate was optimum in selection of kanamycin sulfate resistant plant. Co-culture time of bacteria and leaf explants was affected at the frequency of shoot regeneration and survival of leaf explants. Leaf explants co-cultivated during above 48hr severely decreased survival rate and shooting rate. Best result on survival rate and shooting rate were obtained when exposed for 24 h. 80 explants of 105 leaf explants survived on 3/2 MS medium containing 2.0 mg/L zeatin and 10 mg/L kanamycin sulfate, and 15 shoots was regenerated on the same medium. To select kanamycin sulfate resistant plant, regenerate as cultured on 3/2 MS medium containing 10 mg/L kanamycin sulfate, and obtained 5 kanamycin resistant plants. Southern blot analysis conformed that the rolC gene was incorporated into the genomic DNA of kanamycin resistant plants.

• Korean Journal of Food Science and Technology
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• v.31 no.6
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• pp.1542-1548
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• 1999

Seven rice varieties(Suweonjo, Suweon232, BG276-5, IR44, IR41999-139, Suweon230 and Yongjubyeo) were used to study the effect of particle size on the physicochemical properties(proximate analysis, color values, amylogram, water absorption index and water solubility index) of rice flours. Suweonjo had the highest amylose content (27.07%) and Yongjubyeo had the lowest one (17.17%). Suweonjo had the highest protein content (11.36%) and IR44 had the lowest one (6.75%). Protein content of rice flours prepared in a pin mill was decreased as particle size of rice flours decreased. L value of rice flour was increased as particle size of rice flours decreased while b value and ${\Delta}E$ value decreased. Maximum viscosity, cold paste viscosity, breakdown, total setback in amylogram properties were increased as particle size of rice flours decreased while initial paste temperature decreased. Water absorption index (WAI) and water solubility index (WSI) were increased as particle size of rice flour decreased.

• Korean Journal of Food Science and Technology
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• v.27 no.6
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• pp.834-838
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• 1995

The relative retrogradation of Jeungpyun investigated with different milling methods of rice flour. The relative retrogradation of Jeungpyun was reduced in order that of W-C, W-P, D-M, D-J in DSC(Differential Scanning Calorimetry) method while W-C, D-M, D-J, W-P in Diastase method. In wet milling method, the relative retrogradation of Jeungpyun by pin mill (W-P) was lower than Jeungpyun by colloid mill (W-C). In dry milling method, the relative retrogration of Jeungpyun by jet mill (D-J) was lower than Jeungpyun by micro mill(D-M). The relative retrogradation of Jeungpyun by DSC method was similar to the diastase method. The relative retrogradation of Jeungpyun was decreased with decreasing particle size and setback value for amylogram and increasing damaged starch.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.6
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• pp.790-797
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• 2011

We evaluated the antioxidant compounds and activity of the methanolic extracts of foxtail millet (FM), proso millet (PM), and sorghum (SG) using different pulverizing methods (pin mill and ultra fine). The particle size of the FM, PM, and SG were 102.12, 89.52, and $102.25\;{\mu}m$, respectively, using the pin mill pulverizer. The sizes were 9.43, 9.52, and $10.18\;{\mu}m$, respectively, using the ultra fine pulverizer. There was no difference in moisture, crude fat, ash, or protein content between the two different pulverizing methods. The total ${\gamma}$-oryzanol content of the FM using the pin mill and ultra fine pulverizers was 116.07 and $145.30\;{\mu}g$/g, respectively. The total polyphenol content of the SG using the pin mill and ultra fine pulverizers was 14.58 and 15.03 mg/g extract residue, respectively. There was no difference in total flavonoid or tannin content of the methanol extracts between the two different pulverizing methods. The major phenolic compounds in FM were pyrogallol, gallic acid, (+)-catechin, salicylic acid, ferulic acid, and rutin; in PM, they were pyrogallol, rutin, gallic acid, kaempfrol, and salicylic acid; in SG, they were (+)-catechin, salicylic acid, pyrogallol, myricetin, hesperidin and chlorogenic acid. SG had a higher radical scavenging activity than FM or PM extracts. The DPPH and ABTS radical scavenging activities of the SG extracts using the ultra fine pulverizer were 178.10 and 251.56 mg TE/g extract residue, respectively. We noted a significant correlation between free radical scavenging activity and polyphenolic compound.

• Food Science and Preservation
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• v.6 no.1
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• pp.76-80
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• 1999

Power consumption, mesh size, moisture content, color difference, amylogram of rice flour milled with the water soaked rice were compared with that of rice using dry pin mill process. The rice was soaked in 23, 24, 25, 26% of water for 10hr, independently. The more rice had moisture content, the less power consumption was needed. Power consumption to mill the rice soaked in 25% of water was less than that of dry rice by 6.8kW/100Kg. Moisture content of rice flour from the rice soaked with 25% of water was 2% higher than that of rice flour from the rice soaked with 23% of, water. Population of flour particle from the rice soaked with 24-25% of water was 45.7∼46.25 of 60 mesh, 9.7∼10.4% of 80∼100 mesh and 7.7∼8.1% of 100 mesh. Gelatinization temperature of rice flour from the rice soaked with 23% and 24∼25% of water was 65.70C and 64.50C, independently. Temperature of rice flour from the rice soaked with 23% 24∼25% of water sith minimum viscosity was 85.50C and 88.4∼88.70C, independently. Brightness and whiteness of the rice flour from the rice soaked with 24∼25% of water were 95.90∼95.95 and 905.82∼95.94, independently. Brightness and whiteness of the rice flour from the soaked rice were 1.2 and 1.7 higher than that of rice flour from the dry rice, independently.