• Journal of Biosystems Engineering
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• v.20 no.3
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• pp.262-274
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• 1995

A rice mill pilot plant was designed and developed in the basis of the simulation results on the mill plants. The performance of the developed rice mill plant was evaluated, and the simulation model on the mill system was validated with the experimental data in the mill plant. The results of this study were as followings : 1. A rice mill pilot plant with the capacity of 0.5 t/h was designed and developed. 2. The hulled ratio of the mill plant was 87.3%, and the milled rice recovery and the head rice recovery of the cleaned rice were 74% and 87% , respectively. The degree of milling of the cleaned rice was 10.6% with a high polish. The intensity of the cleaned rice appeared high compared with that of the milled rice in the analysis of whiteness test using an image processing system. 3. The bottleneck, processing time, and production amount of the developed mill system almost coincided with those of the simulation of the rice mill plant. The developed simulation model of the rice mill plant was proven to be applicable to the design of a rice mill plant through experiments.

• Journal of Biosystems Engineering
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• v.20 no.1
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• pp.47-57
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• 1995

Rice Processing Complex(RPC) have being constructed with a rice mill plant and a facility of drying and storage to overcome problems caused by UR and to produce good quality of rice. An optimal design of a rice mill plant was required to successfully construct and operate it. The development of a simulation model was essential to the design of a rice mill plant. So, all the objectives of this study were to develop a simulation model for the design of a rice mill plant and to develop and evaluate the rice mill system. In this study the simulation model was developed to design a rice mill plant using SLAMSYSTEM, one of simulation languages. The results of this study were as followings. 1. A simulation model was developed with SLAMSYSTEM to represent the processes of a rice mill plant. The simulation model was used to design a rice mill pilot plant with the capacity of 0.5 ton per hour. The rice mill pilot plant was analyzed by the model with alternatives. 2. In the simulation the rice mill system was much influenced by the separating efficiency of a brown rice separator. Especially, the bottleneck of grain flow occurred at the buffer tank for brown rica. separator under 50% separating efficiency of brown rice separator. Hence, as the alternative simulation was conducted under 60% , 70% separating efficiency of brown rice separator, the bottleneck of the system could be minimized at the 60% separating efficiency of brown rice separator. 3. In the alternative simulation the bottleneck of the system was minimized under the hulling capacity of 1 t/h and 60% separating efficiency of brown rice separator with the capacity of 1 t/h. Under such a condition the max. weight of waiting entities at buffer tanks was less 250kg. So, the capacities of the buffer tanks were determined in the basis of simulation results. 4. The milled rice recovery and head rice recovery of the milling system were 74% and 92% in the simulation, respectively. These results of simulation almost corresponded to those of actual rice mill plants. The developed simulation model could be well applied to design a rice mill plant.

• Journal of architectural history
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• v.23 no.2
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• pp.7-24
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• 2014

The purpose of this research is to clarify the valuable industrial heritages of rice mill industry complex remained in Incheon. In order to clarify the formation of integrated historical setting of rice mill industry of Incheon, we analyzed the old map of Incheon's old Jemulpo area and data on address, locations and happenings surrounding rice mill factories and relevant facilities. From here, we could find out the 4 representative rice mill industry area of integrated historical setting and 2 other supporting service area for rice mill industry in old city center of Incheon. Specifically, we could figure out the incremental stages to establish the rice mill industry in Incheon. In the first stage, the rice mill factories were established near foreign settlement area where trading offices and warehouses were equipped. And the second stage reflect the needs of expanding area for Japanese capitalism with the new landfill area. In the final stage, Korean rice mill owners established the korean laborers community near Korean residential area. This formation of integrated historical setting reflecting Incheon's rice mill industry is the identical industrial heritages and urban structures to show the tension and conflict between Japanese and Korean laborers' life in the Japanese Colonial Period.

• Agricultural and Biosystems Engineering
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• v.2 no.1
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• pp.7-14
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• 2001

A rice mill plant with a capacity of 3 t/h was constructed with automated facilities at Chonnam National University. A simulation model was developed with SLAMSYSTEM for evaluation and improving the rice mill process. The developed model was validated in the views of hulling efficiency, milling efficiency, milled rice recovery, other materials produced, at bottlenecks in the processes. The results of hulling efficiency, milling efficiency, milled rice recovery in the simulation were, respectively, 81.1%, 89,5%, and 73.1%, while those of the actual mill plant were 81.5%, 90.2%, and 73.5%. The simulation results including the rates of other materials(chaff, bran, broken rice, stone, etc) produced in the processes were almost similar with those of the actual process. In the simulation the bottlenecks were found out in the process for separating brown rice and sorting colored rice. These phenomena also appeared in the actual process. It needed to increase the hourly capacities of the brown rice separator and the rice color sorter. As the developed model could well express the automated rice mill plant, it could be used for designing and improving rice mill plants.

• Food Science and Preservation
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• v.6 no.3
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• pp.313-318
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• 1999

The Properties of rice flour and consumed electricity to make rice flour were compared among three different process ; 1. roll mill after soaking rice in water, 2. roll mill after tempering, 3. try pin mill. When rice was milled by roll mill and pin-milled after tempering for 10 hrs(TRPMR), consumed electricity and moisture content of rice flour were the least. Particle size of rice flour prepared with TRPMR was 87.4% of 100 mesh or more which was the highest number among the rice flour prepared using different processes. Gelatinization temperature of the rice flour was 63.2$^{\circ}C$ and was 1.3$^{\circ}C$ lower than that of rice flour prepared with other processes. Viscosity of the rice flour prepared by TRPMR was the least. Whiteness of the rice flour prepared by TRPMR was similar to that of wheat flour.

• Korean Journal of Food Science and Technology
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• v.25 no.5
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• pp.546-551
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• 1993

Rice flour obtained by four different milling methods, Pin mill. Colloid mill, Micro mill, and Jet mill, were used to investigate physico-chemical properties and product. Crude fat, ash, and protein contents of rice flours between different milling methods were similar. Blue value, amylose content, and damaged starch which related to properties of rice flour were reduced in the order that of Jet mill, Micro mill, Colloid mill, and Pin mill. Water absorption index, water solubility index, and water retention capacity increased as damaged starch increased. Hardness of gel(15%) is the highest value for Pin mill. The finer granules (Jet mill) had lower gelatinization onset(To) and peak(Tp) than any other rice flours. Those result are simillar with amylogram properties. Enthalpy of gelatinization increased as damaged starch increased. Jet mill had the highest score (p<0.05) of overall test in sensory evaluation and good paste properties.

• Proceedings of the Korean Society for Agricultural Machinery Conference
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• 2000.11b
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• pp.378-387
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• 2000

A rice mill plant with a capacity of 2.5 ton/hr was constructed with automated facilities at Chonnam National University. A simulation model was developed with SLAM SYSTEM for evaluating and improving the rice mill plant. The developed model was validated in the views of hulling efficiency, milling efficiency, milled rice recovery, other materials produced, and bottlenecks in the processes. The results of hulling efficiency, milling efficiency, milled rice recovery in the simulation were, respectively, 81.1%, 89.5%, and 73.1%, while those of the actual mill plant were 81.5%, 90.2%, and 73.5%. The simulation results including the productivity of other materials(chaff, bran, broken rice, stone, etc) produced in the processes were almost similar with those of the actual process. In the simulation the bottlenecks were found out in the processes of separating brown rice and of sorting colored rice. These phenomenon also appeared in the actual process. It needed to increase the hourly capacity of the brown rice separator and the rice color sorter. As the developed model could well express the automated rice mill plant, it could be used for designing and improving rice mill plants. In addition, an alternative model needed to be developed for the system control more accurately and for increasing the rice quality.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.8
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• pp.1076-1083
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• 2009

The physicochemical properties of rice flour produced by 3 different grinding methods using various steeping times (3, 6, 9, and 12 hrs) were investigated. Roller mill gave coarse rice flour; the pin mill, intermediate flour; and mixed when both (roller & pin mills) were used. With the increase of steeping times, the rice flours became finer and the contents of crude protein, crude fat and crude ash decreased. Damaged starch was noticeably high in rice flour by roller & pin mills compared to those by roller or pin mills alone. Amylose contents, solubility and swelling power increased as the steeping times increased. Water binding capacity was the highest in roller & pin mills, followed by pin mill. In scanning electron microscope (SEM), pin mill showed distribution of separated fine particles of rice flours. The physicochemical properties of rice flours showed many differences by steeping times of rice and grinding methods. With sufficient steeping times, the rice flours obtained from pin mill were relatively fine having less damaged starch.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.11
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• pp.1742-1748
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• 2014

This study investigated the quality characteristics of commercial rice flour (CRF) and rice flours prepared by different milling methods for sulgidduk. For particle distribution, dried rice flour after the 1st roll mill using a pin mill showed a particle size of greater than $710{\mu}m$, whereas a particle size less than $250{\mu}m$ accounted for 48% of whole rice flour. This proportion was higher than CRF after the 2nd step roll mill. Crude protein, lipid, and ash contents were significantly highest in 1st roll mill samples. For color, roll & pin made up of many small particles showed a high L value. CRF and roll & pin showed significantly higher starch damage and water-holding capacity, whereas pasting temperature, peak viscosity, and setback of RVA pasting characteristics were lower than 1st roll mill. When rice cakes were made from three kinds of rice flour, roll & pin was not significantly different compared to the CRF. However, rice cakes made with 1st roll milled rice flour showed rough crumb and crust. Rice cake made with roll & pin or CRF showed similar characteristics for texture. In the quantitative descriptive analysis, rice cake made with roll & pin showed better appearance, flavor, taste, texture, and overall acceptability than CRF and 1st roll mill. Therefore, rice flour prepared by roll & pin could be applied to sulgidduk with high quality.

• 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.