• Title/Summary/Keyword: dry-milling

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The Quality Characteristics of Rice-Mugwortbreads (건식 및 습식 쌀가루에 쑥가루를 첨가한 쑥쌀빵의 품질 특성)

  • 김영인;한경선
    • The Korean Journal of Community Living Science
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    • v.11 no.1
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    • pp.1-8
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    • 2000
  • The characteristics of rice-breads with wet-milling and dry-milling rice-flours were investigated. Rice-breads by wet-milling had a good fermentation than the breads by dry-milling. Also, the fermentation of mugwort rice-breads was lower than those. Rice-breads by dry-milling indicated the higher value in hardness and the lower value in springiness, cohesiveness and chewiness than rice-breads by wet-milling. Also, mugwort rice-breads was the higher value in hardness, springiness, chewiness and the lower value in cohesiveness than rice breads. The test of the sensory characteristics for rice-breads showed that moistness, springiness, chewiness was higher for rice-breads by wet-milling. The sensory characteristics of mugwort rice-breads were lower than those, of rice-breads except the chewiness. Overall quality of rice-breads by wet-milling was higher than that of rice-breads by dry-milling. The overall quality of mugwort rice breads was higher than that of rice-breads by wet-milling, but lower than that of rice-breads by dry-milling.

Expansion Characteristics of Jeungpyun by Dry and Wet Milling Rice Flours (건식 및 습식제조 쌀가루로 제조한 증편의 팽화특성)

  • Kim, Young-In;Kim, Ki-Sook
    • Korean journal of food and cookery science
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    • v.10 no.4
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    • pp.329-333
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    • 1994
  • This study was conducted to examine the expansion characteristics of Jeung pyun prepared by wet-milling and dry-mining rice flours. The fermented time was reduced when the added water was in the higher percentage. The Microstructure of Jelungpyun examined by SEM had a better quality when the added water was 80% for the Jeungpyun by wet-milling and 100% for Jeungpyun by dry-milling. Generally the Jeungpyun by wet-milling had a good fermentation than the Jeungpyun by dry-milling.

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Structural Modification of Carbon Nanotubes during Ball-milling (탄소 나노튜브의 볼밀링 시 구조 변화)

  • Nam, Hye Rim;Ahn, Jung-Ho
    • Journal of Powder Materials
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    • v.20 no.4
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    • pp.258-263
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    • 2013
  • We examined various ball-milling parameters which affect the structural and morphological modification of multi-wall carbon nanotubes. In particular, the effect of milling mode and the use of different milling agents were examined. Friction milling mode induced more structural changes than impact milling mode except the use of dry ice as a milling agent. Wet milling was helpful for reducing more effectively the agglomeration of nanotubes than dry milling. The use of hard solid particles such as silica and alumina as milling agents resulted in an effective shortening of nanotubes, but often susceptible to the amorphization and the destruction of crystallinity.

Quality characteristics of Tteokbokki (Rice Cake) depending on cultivars and particle sizes of dry-milling rice flour

  • Song, Eun-Ju;Choi, So-Ra;Song, Young-Eun;Lee, In-Sok;Lee, Ki-Kwon
    • Proceedings of the Korean Society of Crop Science Conference
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    • 2017.06a
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    • pp.276-276
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    • 2017
  • This study was examined to establish a conditions for producing Tteokbokki using dry-milling rice flour which can save manpower and labor time. Since the cost of producing rice flour milled in a wet condition is 500 to 700 won/kg, which is more than twice as much as that of 300 won wheat flour, it is necessary to directly make rice flour from raw rice. The dry-milling rice flour used in the experiment was produced by Air mill (Nara machinary co. ltd., Tokyo, Japan) from 5 rice cultivars (Samkwang, Dasan-1, Boramchan, Seolgaeng, Hanareum-2), which were cultivated in A-san in 2015 year. Their particle sizes were 50, 100 and $150{\mu}m$ for each cultivar, respectively. A control was a wet-milled rice flour milled with a roll mill after the rice was soaked in water for 4 hours. The moisture content of dry-milling rice flour based on cultivars was 11 ~ 12%, and added water up to 50~55% of dry-milling rice flour weight. The RVA characteristic of peak viscosity was the highest in Dasan-1 and Hanareum-2, the lowest in Seolgaeng. The setback value used as an indicator of aging was the highest in Dasan-1, therefore Dasan-1 was expected to be quick solidification, resulting in the low tendency of sensory evaluation. The damaged starch was high in Dasan-1 and Boramchan (p<0.05) compared to others. The Hunter color L were no significant among cultivars and b value increased in all cultivars of dry-milling rice flour compared with control. The hardness of dry-milling rice flour was higher than that of the control, especially Dasan-1 and Hanareum-2 were the highest. Based on the sensory evaluation, the best cultivars were Boramchan, Hanareum-2 and Samkwang. The overall preference of dry-milling rice flour was good in particle size of 50~100um.

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Microstructural Characteristics of Ni/YSZ Cermet for High Temperature Electrolysis by Mechanical Alloying (기계적 합금화법으로 제조된 고온 수전해용 Ni/YSZ 전극의 미세구조 특성)

  • Park Keun-Man;Chae Ui-Seok;Hong Hyun Seon;Choo Soo-Tae
    • Korean Journal of Materials Research
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    • v.14 no.10
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    • pp.743-748
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    • 2004
  • Modified Ni/YSZ cermets for high temperature electrolysis were synthesized by the direct ball milling of Ni and YSZ powder. The ball milling was carried out in dry process and in ethanol with varying milling time. While the dry-milling decreased the average size from 65 to $80{\mu}m$, the wet-milling decreased the average size down to $10{\mu}m$. In addition, very fine particles less than $0.1{\mu}m$ were observed in the wet-milling condition. The subsequent process of cold-pressing and sintering at $900^{\circ}C$ for 2 h did not affect the particle size of dry-milled powder. The electrical conductivity of the dry-milled Ni/YSZ cermet showed the value of $5{\times}10^{2}\;S/cm$ and this value was increased to $1.4{\times}10^{4}\;S/cm$ after the sintering at $900^{\circ}C$ for 2 h.

Synthesis of cathode material for sodium ion batteries using dry vibration milling (건식 진동밀을 이용한 나트륨이온전지 양극활물질 합성)

  • Lee, Yeon-Woo;Kim, Han-Jun;Kang, Yeonhui;Kim, Chang-Sam
    • Journal of the Korean Crystal Growth and Crystal Technology
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    • v.27 no.2
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    • pp.70-74
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    • 2017
  • Two milling methods, dry vibration milling and wet ball milling, were used to prepare $Na_{2/3}(Ni_{1/3}Mn_{2/3})O_2$ powders as a cathode material for sodium ion batteries. The morphology and electrochemical property of the two powders with different milling processes were compared to each other. The particle size is less than $1{\mu}m$ in the dry vibration milled powder, while lots of larger particles than $1{\mu}m$ were found in the wet ball milled one. The single phase of $Na_{2/3}(Ni_{1/3}Mn_{2/3})O_2$ was obtained in the temperature range of $875{\sim}900^{\circ}C$. The discharge capacity and discharge voltage of the powder prepared by the dry process were higher than those of one prepared by the wet process.

Development of dry milling suitable rice cultivar to invigorate rice processing products

  • Jeung, Ji-Ung
    • Proceedings of the Korean Society of Crop Science Conference
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    • 2017.06a
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    • pp.10-10
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    • 2017
  • Rice consumption has been continuously decreasing as the eating habits of Koreans have become westernized and diversified. The per capita annual rice consumption in Korea has dropped sharply from 136.4 kg in 1970 to 61.9 kg in 2016. The Korean government, therefore, has been trying to promote rice consumption by invigorating the processed food industry using rice flour. To facilitate the market for processed rice foods, it is essential to develop proper milling technology in terms of flour particle size and damaged starch content to produce high quality rice flour at competitive cost. Dry milling and wet milling are the two major processes used to produce rice flour. Although the dry milling process is relatively simple with a lower production cost, damaged starch content increases because of the high grain hardness of rice. In wet milling, the quality of rice flour is improved by reducing flour particle size as well as damaged starch content through soaking procedures. However, the production costs are high because of the additional expenses associated with the disposal of waste water, sterilization and drying of the wet flour. Recently developed technologies such as jet milling and cryogenic milling also require expensive investment and production. Therefore, developing new rice cultivars with dry milling adaptability as well as good processing properties is an important goal of rice breeding in Korea. 'Suweon 542' is a floury endosperm mutant line derived from sodium azide treatment on a high-yield, early maturing, and non-glutinous japonica rice cultivar, 'Namil'. Compared with the wild type, after dry milling process, the grain hardness of 'Suweon 542' was significantly lower because of its round and loosely packed starch granules. Also, the flour of 'Suweon 542' had significantly smaller particles and less damaged starch than 'Namil' and other rice cultivars and its particle size distribution was similar to a commercial wheat cultivar. Recently, through collaborations with nine universities and food companies, a total of 21 kinds of processed prototypes, using the dry milling flour of 'Suweon 542', were evaluated. In the production of major rice processing products, there was no significant quality difference between the flours prepared by wet milling and dry milling. Although the amount of water added to the dough was slightly increased, it was confirmed that the recipe applying the wet flour could be used without significant change. To efficiently transfer the floury endosperm characteristics of 'Suweon 542' to other commercial rice cultivars, it is essential to develop DNA marker tightly linked to the target gene. Association analysis using 70 genome-wide SSR markers and 94 F2 plants derived from 'Suweon 542'/'Milyang 23' showed that markers on chromosome 5 explained a large portion of the variation in floury grains percentage (FGP). Further analysis with an increased number of SSR markers revealed that the floury endosperm of 'Suweon 542' was directed by a major recessive locus, flo7(t), located in the 19.33-19.86 Mbp region of chromosome 5, with RM18639 explaining 92.2% of FGP variation in the F2 population. Through further physical mapping, a co-segregate and co-dominant DNA marker with the locus, flo7(t) was successfully developed, by which, thereby, breeding efficiency of rice cultivars having proper dry milling adaptability with high yield potential or useful functional materials would be improved. 'Suweon 542' maintained the early maturity of the wild type, Namil, which can be used in rice-wheat double cropping systems in Korea not only for improved arable land but also for sharing flour production facilities. In addition to the high susceptibility against major rice diseases, nevertheless, another possible drawback of 'Suweon 542' is the high rate of viviparous under prolonged rainfall during the harvesting season. To overcome susceptibility and vivipary of 'Suweon 542', the progeny lines, derived from the crosses 'Suweon 542' and 'Jopyeong', an early maturing rice cultivar with multiple resistance against rice blast, bacterial blight, and rice strip virus, and 'Heugjinju', a anthocyanin pigment containing black rice cultivar, were intensively evaluated. As the outputs, three dry milling suitable rice elite lines, 'Jeonju614', 'Jeonju615', and 'Jeonju616' were developed.

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The Properties of Rice Flours Prepared by Dry and Wet Milling Method (건식과 습식 제분조건에 따른 멥쌀가루의 특성)

  • Kim, Eun-Mi
    • Korean journal of food and cookery science
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    • v.26 no.6
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    • pp.727-736
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    • 2010
  • The purpose of this research was to compare the physicochemical compositions and morphological properties of five varieties of rice flours (RR, RGD, RSGD, RWDG, RWGD). RR was raw milled rice without washing, RGD was raw rice flour without soaking, RSGD was raw milled rice flour with 0 hr of soaking, RWDG was raw rice flour with 8 hr of soaking and grinding after drying, and RWGD was raw rice flour with 8hr of soaking and drying after grinding. The protein and lipid contents of wet milling rice flour (RSGD, RWDG, RWGD) were significantly lower than those of dry milling rice flour (RR, RGD). L and a values were significantly increased in wet milling rice flour, and b value was significantly increased in dry milling rice flour. Scanning electron microscopy (SEM) showed that RWDG and RWGD were distributed as separated fine particles in rice flours. The WBC of RWDG and RWGD were higher than those of other rice flours. Solubility was significantly increased according to the temperature, and swelling power of RWDG was higher than that of other rice flours at 50 and $60^{\circ}C$. Using RVA, the initial pasting temperature and setback of RWDG were lower and the peak viscosities of RSGD and RWDG were higher than those of other rice flours. Using a mixograph, peak times were not significantly different among the groups, wheras peak heights were significantly decreased in RSGD, RWDG, and RWGD. The peak width of RWGD was lower than those of other rice flours. Based on these findings, RWDG flour was less damaged, and had a lower setback and pasting temperature, which makes it an appropriate rice flour for commercial mass production.

A Study on the Prediction of Temperature Distribution and Machining Force in the Milling Process (밀링가공에서의 온도분포와 절삭력 예측을 위한 연구)

  • 강재훈;송준엽;박종권
    • Proceedings of the Korean Society of Machine Tool Engineers Conference
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    • 2004.04a
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    • pp.394-397
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    • 2004
  • This paper presents a simple analytic method using 2D simulation program for predications of cutting force and machining temperature in dry type milling process. And also, comparison of cutting force and machining temperature obtained from experiment and simulation work is accomplished to distinguish of suitability.

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Recycling of EAF Dust by Semi-continuous High Kinetic Process

  • Zoz, H.;Kaupp, G.;Ren, H.;Goepel, K.;Naimi-Jamal, M. R.
    • Proceedings of the Korean Powder Metallurgy Institute Conference
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    • 2006.09a
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    • pp.491-492
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    • 2006
  • The horizontal high energy rotor ball mill ($Simoloyer^{(R)}$) is used to break and activate dry solids. It is used for dry-milling and in the vertical mount for wet-milling in leaching processes. Technical electric arc furnace (EAF) dust with high contents of zinc oxide, zinc ferrite and magnetite is efficiently separated by ambient temperature leaching. The process shows promise for industrial application

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