• 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.38 no.6
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• pp.751-755
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• 2006

Physicochemical properties of black rice flours (BRFs) produced under different milling conditions were investigated to explore their applications for various processed rice products. Moisture contents of BRFs after roll milling and subsequent hot-air drying or microwave drying were 10.3% and 14.4%, respectively. The BRFs with jet milling and subsequent hot-air drying or microwave drying showed moisture contents of 7.9% and 7.5%. Mean particle sizes of the BRFs obtained from roll milling, jet milling, and following air-classification were 150, 41.5, and 9.4 ${\mu}m$, respectively. Hunter L value and water soluble index (WSI) of BRFs increased with decreasing particle size, while Hunter a value decreased. Total polyphenol contents of 91.4-115.8 mg/100 g and total amino acids of 75.0-96.4 mg/100 g in three types of BRFs were higher as compared to those (6.3 mg/100 g and 30.5 mg/100 g) of polished rice flour (PRF). Physicochemical properties such as moisture content, color parameter, and WSI have close relationship with the particle size of BRFs prepared under different milling conditions.

• 제어로봇시스템학회:학술대회논문집
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• 2001.10a
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• pp.53.4-53
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• 2001

This paper described about the system which can be inspect work roll surface for deciding a milling schedule and roll changing at hot strip mill in POSCO. Developed system consists of CCD camera, Xenon lamp with fiber bundle and mechanical control part. The water probe build up water pole between head of probe and roll surface to acquisite a good image from a work roll surface under the bad environment with steam, cooling water and high temperature. This system is possible to monitor a work roll surface of about 12${\times}$9mm. We have shown the validation of the developed system which can monitor the evolution of degradation on work roll surface.

• Journal of the Korean Society of Manufacturing Process Engineers
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• v.8 no.4
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• pp.76-82
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• 2009

A worm screw is widely used in a geared motor unit for motion conversion from rotation to linear motion. For mass production of a high quality worm, the current roll forming process is substituted with the milling cutter process. Since the milling cutter process enables the integration of all machining operations of worm manufacturing on a CNC(Computer Numerical Control) lathe, productivity can be remarkably improved. The tooling system for side milling cutter on the CNC lathe to improve machinability is developed. However, the runout of spindle and cutting tips are important factors to be considered for producing high quality worms because the tooling system has multiple tips. In this study, surface roughness variations accuracy according to runout was investigated in side milling cutter for worm screw. The result shows by simulation and experiment.

• Journal of the Korean Chemical Society
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• v.16 no.3
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• pp.193-199
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• 1972

Bentones from Korean bentonites were first prepared by reacting bentonites with high molecular weight imidazolines. The cation exchange capacity of bentonites was found more than 100meq/100g sample. Greases were then prepared by dispersing bentones into a lubricating oil and milling through a three-roll dispersion mill. Consistency in microscale, oxidation stability (static), water resistance, and wear property of the greases were tested by the ASTM methods, and good experimental results were obtained.

• Proceedings of the Korean Powder Metallurgy Institute Conference
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• 2006.09a
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• pp.540-541
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• 2006

SUS316L stainless steel, commercial pure Titanium and Ti-6Al-4V alloy powders applied by Mechanical Milling (MM) process are sintered by Hot Roll Sintering (HRS) process. Microstructure and mechanical properties of those HRS materials is investigated. The microstructures of materials produced by HRS process consist of fine grains and work-hardened structure, that is, the hybrid microstructure. Tensile test of the HRS material demonstrated the good mechanical properties. These results show that the HRS process is very effective to the improvement of mechanical properties in the SUS316L stainless steel, commercial pure Titanium and Ti-6Al-4V alloy.

• Korean journal of food and cookery science
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• v.29 no.6
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• pp.741-747
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• 2013

This study was carried out to investigate the quality characteristics of roll mill, jet mill Hericium erinaceus (HE) powders and seasonings using them (RPS and JPS). Water binding capacity of the jet mill HE powder(JP) was higher than that of roll mill HE powder(RP). The reduction of particle size resulted in the increases of specific surface area and JP showed smaller particle size than RP. $L^*$ of JP was significantly higher than that of RP. In sensory evaluation, the color and the flavor of seasoning showed on significant difference. Control and JPS got significantly high scores in 'Overall Acceptability' than RPS. Based on the results in this study, JPS is considered to have potential to be developed commercially as seasoning.

• Journal of the Korean Society for Precision Engineering
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• v.19 no.8
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• pp.55-62
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• 2002

A burr has been defined as undesirable projection of material formed as the result of plastic flow from a cutting or shearing operation. It is unavoidable in all kinds of machining operation. As a result, burr makes troubles on manufacturing process due to deburring cost, quality of products and productivity. In face milling operation, burrs are formed along five edges on the workpiece. In this study, the primary interest is about exit burr The influence of the cutting parameters on the formation of exit burrs in face milling will be described experimentally. Using the results of experimental study, burr types are classified according to appearance and formation mechanism in exit burr. The burr formation mechanism in each type of burr is suggested. Data bases are developed to predict burr formation result.

• Korean Journal of Human Ecology
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• v.5 no.2
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• pp.33-43
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• 2002

This study was investigated textural properties of Injulmi affected by milling methods, varieties and added water volume. Sinsunchalbyeo and Hwasunchalbyeo flours were made using Rin-dry milling(PDM) and roll-wet milling(RWM) methods. The proximate composition of waxy rice starches and waxy rice flours were similar. Water binding capacity, soluble carbohydrate and damaged starch of waxy rice flour by RWM: were higher than those of waxy rice flours by PDM. By increasing added water volume, hardness and adhesiveness of Injulmi were decreased. By increasing storage time, hardness of Injulmi was increased, but adhesiveness was decreased. The hardness of Injulmi made from waxy rice flours by PDM was higher than by RDW.

• 제어로봇시스템학회:학술대회논문집
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• 1993.10a
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• pp.1141-1146
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• 1993

The problem of tension control in metal-strip processing line is discussed. A new mathematical dynamic model which relates tension change, motor-speed change and roll-gap change is developed. Through the computer simulation of this model, parameter sensitivity, the tension transfer phenominon, and static and dynamic characteristics of strip tension were studied. Guidelines are developed to help one selecting locations of the master-speed drive in multi-drive speed control for tension adjustment and reducing the effect of interaction between tension and roll gap control.