• Journal of the Korean Institute of Rural Architecture
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• v.8 no.1
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• pp.33-42
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• 2006

The rice mill occurred from modernization process of the farming village. It comes to follow in intention of the architect and is not the position building. By the user of the building it comes to follow necessary and it is a position thing. The like this rice mill was the community center of the village. Also the material which is unique and form quality were land mark of the village. The object of research is the rice mill where it takes charge of a like this role. And the scope of research is 8 rice mills of Eomjeong Myeon Chungju City which is located in the northern Chungbuk area. The progress of research the documentary survey, actual measurement, question, field work it analyzed the construction quality which the rice mill keeps with base and it arranges. The results of study are follows; 1. conditions of location : The rice mill the entrance of the village, the crossroads system is formed most the place is doing in the place which well. 2. The inside composition of a space : In order to compose the work space and the store space efficiently the plane surface is doing a rectangular form. 3. Form of roof : The roof raises the efficient characteristic of the work where is not the design which is intended to be naturally formed from the space composition for. 4. Selection of material : Most it was a natural enemy and an utility, it selected the scientific material and it used.

• Journal of Biosystems Engineering
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• v.25 no.1
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• pp.39-46
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• 2000

This work was conducted to study the operating characteristics of a grinding system designed to obtain fine rice husk ash powder. To find better utilizing of rice husk, a valuable by-product from rice production, once the rice husk was incinerated and the thermal energy was recovered from the furnace, the ash was fed and pulverized in the grinding system resulting a fine powder to be used as a supplementary adding material to the portland cement manufacturing . The rice husk ash grinding system consisted of a high speed centrifugal fan for the preliminary coarse milling and a dry-type stirred ball mill for the subsequent fine grinding . Total grinding time 9 5, 15, 30, 45 min), impeller speed (250, 500, 750 rpm) , and mixed ratio (4.8, 7.9, 14.9) were three operating factors examined for the performance of a stirred ball mill used for the fine grinding of ash. With the stirred ball mill used in this study, the minimum attianable mean diameter of rice husk ash powder appeared to be 2 ${\mu}{\textrm}{m}$. During the find grinding, the difference in specific surface area of powder showed an increase and the grinding energy efficiency decreased with the increase in total grinding time, impeller speed ,and mixed ratio. For the operating conditions employed , the resulting mean diameter of fine ash powder, specific energy input, and grinding energy efficiency were in the range of 1.79 --16.04${\mu}{\textrm}{m}$, 0.072-5.226kWh/kg, an d1.11-12.15$m^2$/Wh, respectively. Grinding time of 30 min , impeller speed of 750 rpm, and mixed ratio of 4.8 were chosen as the best operating conditions of the stirred ball mill for fine grinding . At these conditions, mean particle diameter of the fine ash, grinding energy efficiency, grinding throughtput, and specific energy input were 2.73${\mu}{\textrm}{m}$, 3.95$m^2$/Wh, 0.25kg/h, and 1.22kWh/kg, respectively.

• Journal of Korea Technical Association of The Pulp and Paper Industry
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• v.47 no.4
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• pp.96-101
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• 2015

In the previous study, we investigated the physical properties of new organic fillers made from major agricultural byproducts, including rice husks, peanut husks and garlic stems, and we estimated that rice husk was the best candidate for use as new organic fillers in paperboard. In this study, an organic filler prototype was produced with rice husk and the mill trials were carried out in a white liner chipboard (duplexboard) mill. The rice husk organic filler was added to the middle ply of SC $350g/m^2$ to determine the optimal conditions for the manufacture of rice husk organic fillers. The mill trials were performed three times and the bulk improvement and drying energy reduction were measured to identify the functionality of the rice husk organic filler compared to that of the commercial wood powder. In the first mill trial, the test failed because the surface roughness of the duplexboard had deteriorated after the rice husk organic filler was added to the OCC stock. As all of the particles remaining on the 60 mesh sieves were removed and the particle size was decreased by increasing the length of the grinding process, the surface roughness of the duplexboard did not be deteriorated in the second mill trial. However, the bulk improvement and drying energy reduction were not observed. In the final mill trial, as the particle size of the rice husk organic filler was controlled by increasing the portion of particles passing through the 60 mesh sieves and remaining 100 mesh sieves, higher bulk improvement and drying energy reduction were acquired compared to the commercial wood powder.

• Korean Journal of Food Science and Technology
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• v.38 no.4
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• pp.495-500
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• 2006

The physicochemical properties of brown rice flours produced under different drying and milling conditions were investigated. Moisture contents of hot-air dried, microwave dried and zet-milled brown rice flours (BrWZH) were 10.7%,13.7% and 8.0%-8.6%, respectively. Water absorption indices (WAI) and water soluble indices (WSI) of roll-milled brown rice flours (BrWRH) were lower (0.40-0.59 g/g; 0.7-3.0%) than those of zet-milled brown rice flours (0.58-0.79 g/g; 4.0-7.3%). Zet-milled brown rice flours had higher Hunter L values and more damaged starch (94.1-96.8; 28.2%) compared to roll-milled brown rice flours (91.3-91.9: 15.5%). The percentage of damaged starch and L values of brown rice flours increased as particle size of brown rice flours decreased. Roll-milled polished rice flour (Control) had the highest L value and lowest amount of damaged starch (97.1; 8.2%). Control, BrWRH, BrWZH, and ultrafine brown rice flour (HBrZMU) had peak viscosity values of 321, 255, 221, and 162 RVU, respectively and trough viscosity values of 217, 185, 175, and 113 RVU, respectively. Peak and trough viscosity (Rapid Visco Analyzer; RVA) properties of rice floors decreased as the particle size of rice flours decreased. HBrZMU demonstrated a higher onset temperature $(61.1^{\circ}C)$ compared to control $(54.8^{\circ}C)$ by differential scanning calorimetric (DSC). Crystal melting enthalpy $({\Delta}H)$ of control and brown rice flours were 10.4 J/g and 6.1-8.7 J/g, respectively. Results of this study suggested that physicochemical properties of brown rice flours were closely related to their particle size.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.50 no.2
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• pp.108-111
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• 2005

A field study was conducted to develop an economically suitable combination of organic and inorganic fertilizers for sugarcane cultivation in sandy acidic soil of a commercial sugarcane farm under Old Himalayan Piedmont Plain of Bangladesh. Results revealed that the treatment $T_4$ which received $75\%$ of Recommended fertilizers (N 120, P 35, K 100, S 25, Zn 2 kg $ha^{-1}$) + 10 Mg $ha^{-1}$ Rice mill ash + Mg $ha^{-1}$ press mud significantly produced higher sugarcane yield (72.34 Mg $ha^{-1}$) among all the treatments except $T_5$ having $100\%$ of Recommended fertilizers + 10 Mg $ha^{-1}$ Rice mill ash + 10 Mg $ha^{-1}$ press mud, which was identical. $T_4$ also gave the highest net economic benefit at Bangladesh Taka 15,920.47 per hectare from the added nutrient management. Thus, the integrated use with organic and inorganic fertilizer is highly essential for sustainable production of sugarcane in commercial farm of the region in Bangladesh, where it has been grown year after year.

• Journal of the Korean Society of Manufacturing Technology Engineers
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• v.25 no.6
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• pp.426-433
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• 2016

This paper investigates the effects of operating conditions of an air classifier mill (ACM) on the particle sizes of PVC and rice hull. Based on the Box-Behnken matrix, the pulverization experiments were performed considering three operating factors: the air flow rate, the classifier speed and the mill speed. The response surface methodology was applied to identify the effects of the operating factors on the particle size. Results show that the particle sizes are governed by the linear variations of the operating factors. As less air is supplied and the mill rotates more slowly, the powder of both PVC and rice hull becomes finer. Furthermore, the classifier speed has a significant effect on the PVC powder but almost no effect on the rice hull powder. Thus, it is found that strong interactions exist between the material characteristics of a particle and the operating conditions of the ACM.

• 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.

• 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.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.46 no.2
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• pp.139-146
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• 2013

Surimi products are among the most prominent seafoods in Korea. Together with fish meat, wheat flour is a major ingredient in the preparation of surimi products. Rice flour, however, can be an effective ingredient in enhancing the rheological characteristics of surimi products. In this study, we evaluated the potential of rice flour as an agent to replace wheat flour in surimi products. The effects of rice flour milling types and addition methods on the rheological and sensory properties of surimi products were investigated. Among different addition methods, the surimi product containing non-treated rice flour showed better gel strength and sensory properties than products containing paste (1:1.3 rice flour/water, w/v) and steamed paste (steamed at $100^{\circ}C$ for 30 min). According to the gel strength results for surimi products with added roll-mill (40 mesh) and jet-mill (180 mesh) rice flours, the roll-mill rice flour shows good potential as a replacement for wheat flour. When considering gel strength and sensory properties, an effective amount of rice flour to add was 10-15% (w/w). In conclusion, the rheological and sensory properties of surimi products containing rice flour were comparable with those of a premium commercial surimi product. Therefore, rice flour might be an effective alternative to wheat flour for premium surimi products.

• 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.