• 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 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.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.29 no.5
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• pp.578-585
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• 1996

Cryo-grinding process comprising hammer mill-shattering and colloid mill-grinding without refrigerant was applied to sardine, pollack and squid muscle frozen at $-20^{\circ}C,\;-40^{\circ}C\;and\;-80^{\circ}C$, respectively and its characteristics were investigated. Particle size distribution of shattered product was shown larger in the order of squid, sardine and pollack and particle size of shattered product frozen at $-80^{\circ}C$ was shown smaller than those at $-40^{\circ}C$. Image of shattered product depended on freezing temperatures and fish species, suggesting particle size distribution of rheological properties can be dependent on fish species or freezing temperature. Yield of cryo- grinded product was in the range of $52.5\~62.5\%$ and Ca content of sardine or pollack product was $6\~8$ times higher than its fillet. Emulsion capacity of cryogrinded product was not decreased during processing. Therefore, this method is thought to be applicable to fish precessing, and preparation of fish paste or powaer.

• Proceedings of the Membrane Society of Korea Conference
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• 1996.04a
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• pp.1-4
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• 1996

유화제의 물리화학적인 성질을 이용하여 O/W와 W/O에멀젼을 제조하는 방법(예:PIT method, D-phase method)은 이제까지 많은 연구가 진행되어 왔으며, colloid mill, homogenizer, ultrasonic emulsifier와 같은 유화장치도 지속적으로 개발 및 개선되고 있다. 하지만 이들 방법은 공정의 정확한 조절이 어려우며, 제조된 에멀젼의 입자크기 분포가 다분산적(polydispersed)이라는 단점을 가지고 있다. 이를 극복하기 위한 방법으로 1980년대 중반에 일본에서 처음으로 개발된 막유화법이 있다. 이 기술은 pouous glass membrane 가운데 기공크기(pore size)가 균일한 SPG(Shirasu Porous Glass)막을 사용하여 균일한 입자분포를 가지는 에멀젼을 제조하는 것이다. 한편 막유화에 사용되는 막이 갖추어야 할 조건은 다음과 같다.

• 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.

• Applied Chemistry for Engineering
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• v.16 no.5
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• pp.693-697
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• 2005

We researched in the optimization of unit process and the stabilization of discharged water quality through the treatment of the occurrence of wastewater classified by place of production which has high COD load and non degradable COD load in paper industry. As the result, using polymer, inorganic flocculants and alum at the same time is effective to advance the COD value through the colloid material removal with SS in the first treatment process. Moreover, it is determined to keep optimum of $FeCl_2/H_2O_2$ in the concentration of 1000 ppm in the ratio of 1/1. Because It is confirmed that to input excess chemicals using Fenton oxidation method gives adverse effect to water quality.

• Proceedings of the Membrane Society of Korea Conference
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• 1996.10a
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• pp.60-61
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• 1996

염색폐수를 처리하기 위하여, 일반적으로 물리.화학적 공정과 호기성 생물학적 공정을 조합한 방법들을 사용하고 있다. 하지만 호기성 생물학적 공정은 난분해성 물질의 제거능력이 낮고, 염색폐수의 주된 오염원인 염료분자가 호기성 미생물에 대한 에너지원으로 적합하지 않아 분해되기 어려우며, 물리.화학적 공정을 이용한 처리방법으로도 높은 처리효율을 얻을 수가 없다. 이러한 문제점을 극복하기 위하여 염색폐수 처리에 혐기-호기공정을 이용하며, 혐기성 공정에서 생물학적으로 분해되기 어려운 고분자 물질들을 가수분해하여 생물학적으로 분해가능한 저분자물질로 전환시키고, 호기성 공정에서 저분자 물질을 효과적으로 처라할 수 있기때문에 기존의 염색폐수 처리공정에 비하여 훨씬 높은 처리효율을 얻을 수 있다. 특히, 혐기성 미생물은 호기성 미생물에 비하여 난분해성 물질에 대한 분해력이 높고, 생물독성 물질에 대한 내성이 강하기 때문에 수중생물에 유해한 염료를 함유한 염색폐수의 색도제거에 효과적인 것으로 기대된다. 또한, 막분리 공정은 유기물 및 미생물이 막표면에 축적, 증식함으로써 막세공에 막힘현상을 초래하여 역세척 등의 물리적인 방법이나 화학약품을 이용한 화학적 세척 방법으로도 투과플럭스의 회복이 불가능한 상태를 유발함으로 막의 수명을 단축시키는 원인이 된다. 따라서, 혐기-호기공정과 조합하면 색도성분 제거 및 막 오염의 원인이 되는 유기물 및 용존성 고형물을 제거하고, 막 오염의 억제를 통한 후 수염의 연장은 물론, 처리수의 수질향상에 활용될 수 있을 것으로 사료된다.1로 강구와 함께 공구강 vial에 장입 후, Spex mixer/mill을 이용하여 기계적 합금화 하였다. 기계적 합금화 공정으로 제조한 분말에 대한 X-선 회절분석과 시차 열분석으로 합금화 정도를 분석하였다. (Bi1-xSbx)2Te3 및 Bi2(Te1-ySey)3 합금분말을 10-5 torr의 진공중에서 300℃∼550℃의 온도로 30분간 가압소결하였다. 가압소결체의 파단면에서의 미세구조를 주사전자현미경으로 관찰하였으며, 상온에서 가압소결체의 열전특성을 측정하였다. (Bi1-xSbx)2Te3의 기계적 합금화에 요구되는 공정시간은 Sb2Te3 함량에 따라 증가하여 x=0.5 조성에서는 4 시간 45분, x=0.75 조성에서는 5 시간, x=1 조성에서는 6 시간 45분의 vibro 밀링이 요구되었다. n형 Bi2(Te1-ySey)3 합금분말의 제조에 요구되는 밀링시간 역시 Bi2Se3 함량 증가에 따라 증가하였으며 Bi2(Te0.95Se0.05)3 합금분말의 제조에는 2시간, Bi2(Te0.9Se0.1)3 및 Bi2(Te0.85Se0.15)3 합금분말의 형성에는 3시간의 bivro 밀링이 요구되었다. 기계적 합금화로 제조한 p형 (Bi0.2Sb0.8)2Te3 및 n형 Bi2(Te0.9Se0.1)3 가압 소결체는 각기 2.9x10-3/K 및 2.1x10-3/K 의 우수한 성능지수를 나타내었다.ering)가 필수적이다. 그러나 침전법에서 얻게 되는 분말은 매우 미세하여 colloid를 형성하게 되며, 이러한 colloid 상태의 미세한 침전입자가 filte

• Korean Journal of Food Science and Technology
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• v.31 no.2
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• pp.380-384
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• 1999

For the effective utilization of anchovy as a food source, processing conditions of expanded anchovy snack and monolayer moisture content of the products were investigated. Ground anchovy was mixed with 50% of wheat flour, 2.5% of NaCl and 3.0% of onion. The mixture were rolled, cut, dried and finally deep-fried with soybean oil. When 50% of wheat flour was mixed with ground anchovy, expansion rate showed the highest value among the treatments and organoleptic quality of the product was also high. Dried base with 6.4% of moisture content showed the maximum expansion rate and good crispness and brittleness when fried at $200^{\circ}C$. Monolayer moisture content of the expanded products was calculated as 2.77% by BET equation.