• Korean journal of food and cookery science
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• v.30 no.3
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• pp.262-270
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• 2014

This study was conducted in order to investigate the properties of bread making and quality improvement when wheat flour is replaced with whole waxy sorghum flour. Sorghum flour, which was prepared with two types of milling methods of pin mill and ultra fine pulverization, was used at different levels ranging from 10, 20 and 30%, respectively. The pasting properties of peak viscosity, setback viscosity and pasting temperature of the composite flour containing pin-milled sorghum flour were higher than those of ultra fine pulverized sorghum flour. The volumes of sorghum bread were lower than that of wheat bread; moreover, they gradually decreased with increasing amounts of sorghum flour, which has inferior dough properties and therefore collapses in the oven. The use of vital gluten (12% based on sorghum flour weight) and emulsifier (SSL; sodium stearoyl lactylate) increased the extensibility and resistance to the extension of the dough, thereby improving its rheological properties. Thus, the oven spring of bread containing sorghum was improved, demonstrating as loaf volume increase up to 15%. However, in the case of breads containing 30% sorghum flour, the loaf volumes were still unacceptably low. Therefore, the formula and the bread making process were further modified as follows: An increase of vital gluten ($12%{\rightarrow}18%$) and shortening ($3%{\rightarrow}6%$), a decrease of mixing time and dough fermentation temperature, and the addition of sorghum flour after gluten development during mixing. The above modifications resulted in the improvement of sorghum bread quality. Therefore, we suggest that pin-milled sorghum flour is more appropriate than ultra fine pulverized sorghum flour for making bread.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.57 no.4
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• pp.353-358
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• 2012

This study was carried out to evaluate antioxidant and anticancer activity of crudes extracts from colored corn (Zea mays. L.) among particle size with different pulverizing methods (pin mill and ultra fine pulverizer). In cytotoxicity test using extracts from the flours grounded by pin mill and ultra fine pulverizer respectively, it showed that A-549 was the highest anticancer activity among in vitro using 4 cancer cell line types (Hep-G2, A-549, HCT-116 and MCF-7). Assessing the antioxidant activities of crude extracted from different pulverizing methods was measured by trolox equivalent antioxidant capacity (TEAC) and ferric reducing antioxidant power (FRAP). Higher scanvening activity against free radical was observed in the crude extracted from small particle size flours of colored corn than in those of the big particle size.

• 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.

• Journal of Powder Materials
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• v.30 no.5
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• pp.409-414
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• 2023

YSZ (Y₂O₃-stabilized zirconia)-based ceramics have excellent mechanical properties, such as high strength and wear resistance. In the application, YSZ is utilized in the bead mill, a fine-grinding process. YSZ-based parts, such as the rotor and pin, can be easily damaged by continuous application with high rpm in the bead mill process. In that case, adding WC particles improves the tribological and mechanical properties. YSZ-30 vol.% WC composite ceramics are manufactured via hot pressing under different pressures (10/30/60 MPa). The hot-pressed composite ceramics measure the physical properties, such as porosity and bulk density values. In addition, the phase formation of these composite ceramics is analyzed and discussed with those of physical properties. For the increased applied pressure of hot pressing, the tetragonality of YSZ and the crystallinity of WC are enhanced. The mechanical properties indicate an improved tendency with the increase in the applied pressure of hot pressing.

• Korean Journal of Materials Research
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• v.18 no.11
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• pp.610-616
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• 2008

Oil-based nanofluids were prepared by dispersing Ag, graphite and carbon black nanoparticles in lubricating oil. Agglomerated nanoparticles were dispersed evenly with a high-speed bead mill and/or ultrasonic homogenizer, and the surfaces of the nanoparticles were modified simultaneously with several dispersants. Their tribological behaviors were evaluated with a pin-on-disk, disk-on-disk and four-ball EP and wear tester. It is obvious that the optimal combination of nanoparticles, surfactants and surface modification process is very important for the dispersity of nanofluids, and it eventually affects the tribological properties as a controlling factor. Results indicate that a relatively larger size and higher concentration of nanoparticles lead to better load-carrying capacity. In contrast, the use of a smaller size and lower concentration of particles is recommended for reducing the friction coefficient of lubricating oil. Moreover, nanofluids with mixed nanoparticles of Ag and graphite are more suitable for the improvement of load-carrying capacity and antiwear properties.

• Food Science and Biotechnology
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• v.17 no.4
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• pp.833-838
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• 2008

Size effects of rice product powders on physical properties including suspension stability were investigated in this study. Endosperm, bran, and husk powders of rice with different size particles were prepared using the pin crusher or the ultrafine air mill. The physical properties of the powders were examined using particle size analysis, scanning electron microscopy, and spectrophotometry. The peak of the volume-weighted particle distribution of ultrafine endosperm particles was at $5.4\;{\mu}m$ whereas those of the bran and the husk appeared at 65 and $35\;{\mu}m$, respectively. Ultrafine particles of the endosperm and the husks dispersed better than larger-sized particles. As time elapsed, the dispersibility decreased, but the ultrafine particles were precipitated at the slowest rate. Our results suggest that ultrafine particles, including future nanosized particles, provide improved solubility and dispersibility resulting in better stability in the food colloidal suspension.

• The Korean Journal of Food And Nutrition
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• v.25 no.3
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• pp.656-663
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• 2012

Two sorghum(Sorghum bicolor L. Moench cv. Hwanggeumchal-susu and Miryang 3) samples were milled using different milling methods, and their physicochemical properties were tested. Particle size was classified into five groups such as pin mill and low temperature-microparticulation(LTM; 10,000, 20,000, 30,000, and 40,000 rpm). The water absorption index (WAI), water solubility index(WSI), and a rapid Visco analyzer(RVA) were used to examine particle size distribution and color differences. Particle size of sorghum flour prepared using LTM was lower than that prepared using a pin mill. Particle size was further reduced by successive dry milling of the LTM flour. Lightness of colored pigments increased when particle size decreased. The WAI of Miryang 3 pin milling(M1) flour was the lowest after LTM, and WSI was higher in the order of M2, M3, M4, and M5. LTM sorghum flour had significantly higher pasting viscosity, as determined using a rapid Visco analyzer. LTM Miryang 3 sorghum flour(M2~M5) flour showed lower breakdown viscosity and higher final viscosity compared to those of M1 flour, resulting in an increased setback value.

• Korean journal of food and cookery science
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• v.11 no.3
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• pp.213-219
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• 1995

The characteristics of Jeungpyun were investigated with different milling methods of rice flour. The moisture content of Jeungpyun was similar to that of the rice flours. In the color of Jeungpyun, L-value was increasing but a and b-value were decreasing as its moisture content was increasing. The analysis on the texture of Jeungpyun showed that Jeungpyun by dry milling indicated the higher value in hardness and the lower value in springiness, cohesiveness and chewiness than Jeungpyun by wet milling. The test of the sensory characteristics for Jeungpyun showed that whiteness, moistness, springiness and chewiness was higher for Jeungpyun by wet milling. But the softness was lower. Overallquality of Jeungpyun by wet milling was higher than Jeungpyun by dry milling. Generally, Jeungpyun prepared by Pin-mill was the best in quality. In particular, Jeungpyun by wet milling was better for the added 80％ of water and Jeungpyun by dry milling was better for the added 100％ of water.

• Journal of the Korean Recycled Construction Resources Institute
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• v.3 no.4
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• pp.313-319
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• 2015

This study relates to an investigation into semi-dry manufacturing process of BP sludge based on non-heating production method. In this study, we conducted a research into reduction of water content ratio which arose from mixture of BP by-products of high water content ratio(50% or higher) with industrial by-products to use such BP by-products as construction materials in large quantity. We measured the reduction rate of water content ratio at the feeding ratio of water content reduction agent(1:0.5) in BP by-products. The results showed that water content ratio was the lowest with 18.5% in the mixture of PA+CFA(1:0.5). Moreover, water content ratio ranged between approximately 9.2% and 11.4% at the age of 1 day to 2 days at the aging temperature of $20-30^{\circ}C$, suggesting that the water content ratio was in the range within 10% which was a level suitable for use as construction material in this study. Meanwhile, we compared and evaluated the physical properties of non-heated BP by-products based on post-aging pulverization method. The results showed that there was no significant difference, depending on pulverization method. When production efficiency and economic feasibility were taken into consideration, it was found desirable to use fine particle pulverizer or pin mill enabling continuous production.

• Journal of Dairy Science and Biotechnology
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• v.35 no.2
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• pp.113-119
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• 2017

This study investigated the quality characteristics of cream soup added with Pleurotus eryngii powder. Pleurotus eryngii was dried in a hot air dryer at $40^{\circ}C$ for 8 hours and at $60^{\circ}C$ for 8 hours. The dried Pleurotus eryngii was pulverized using a pin mill, and the powder was sieved through a 60~100 mesh. Sensory evaluations of cream soup added with different-sized particles of Pleurotus eryngii powder were performed. Cream soup added with Pleurotus eryngii powder of particles below $150{\mu}m$ showed good appearance, taste, and mouth-feel. Quality characterization of cream soup added with 5~20% Pleurotus eryngii powder showed that L value decreased with increasing Pleurotus eryngii, whereas a and b values increased. Sensory evaluations revealed that cream soup with 15% Pleurotus eryngii powder had significantly better taste, mouth-feel, and overall acceptability (p<0.05) than other samples. Thus, cream soup with 15% Pleurotus eryngii powder of particle size below $150{\mu}m$ was the most desirable and could be successfully used as convenience food in the food processing industry.