• Transactions of the Korean Society of Mechanical Engineers A
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• v.24 no.7 s.178
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• pp.1748-1752
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• 2000

In this paper, the measurement technique of cutting temperatures of shear zone using implanted thermocouples is proposed in ball end milling. K-type thermocouple implanted in the hole of workpieces is directly cut in order to measure temperatures of the shear zone in cutting process. Experiments are performed for a nickel based superalloy(Inconel 718) using a ball nose end mill. The results show that the cutting temperature in shear zone is about 3200C at the cutting speed of 90m/min with dry.

• Journal of the Korean Society for Precision Engineering
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• v.27 no.1
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• pp.119-124
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• 2010

This paper addresses the design and fabrication of desktop die-sinking dry electrical discharge machining (EDM) system and its experimental performance analysis. The developed desktop dry EDM machine has the horizontal configuration with the size of $300{\times}200{\times}260mm$. The experimental performance analysis is conducted to investigate the effects of EDM conditions and dielectric gas temperature on the surface roughness of EDMed slots and number of EDM sparks. The experimental results demonstrate that low feed rate and large electrode displacement are good for better surface roughness and more number of EDM sparks. In addition, low temperature of dielectric gas results in better surface roughness.

• Transactions of the Korean Society of Mechanical Engineers A
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• v.24 no.10 s.181
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• pp.2496-2501
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• 2000

High speed ball end milling is attracting interest in the aerospace industry for the machining of complex 31) airfoil surfaces in nickel based superalloys, Experimental work is detailed on the effect of cutter orientation on tool life, cutting forces, chip formation, specific force and workpiece surface roughness, when high speed ball end milling nickel based supperalloy(lnconel 718). Dry cutting was performed using 8min diameter solid carbide cutters coated with either TiA1N or CrN for the workpiece mounted at an angle of 45˚ from the cutter axis. A horizontal downwards cutting orientation provided the best tool life with cut lengths~50% longer than for all other directions. Evaluation of cutting forces and associated spectrum analysis of results indicated that cutters employed in a horizontal downwards direction produced the least vibration.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.56 no.1
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• pp.57-63
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• 2011

Changes in food preferences and dietary habits of Korean prone to decrease consumption of the traditional energy source, rice. The exceeding condition of rice production in Korea is now not only impacting on the profit structure of farmers but also threatening food security. Although there have been several efforts to increase rice consumption rate, by developing various processed foods using rice flour, grain hardness of rice has been the most significant limiting factor. In this study, we addressed the suitability of the Namil(SA)-flo1, a mutant rice line has floury endosperm, in terms of producing rice flour by using dry-milling method, which is lower cost and more eco-friendly than other available methods such as wet-milling. Rice flour of the Namil(SA)-flo1 exhibited superior physico-chemical characteristics to any other check varieties including the wild type, Namil, in terms of distribution of granule sizes and content of damaged starch.

• Proceedings of the Korean Society of Precision Engineering Conference
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• 2000.06a
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• pp.19-27
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• 2000

High speed machining (HSM), specifically end milling and ball end cutting, is attracting interest in the die/mold or aerospace industries for the machining of complex 3D surfaces. HSM of difficult-to-cut materials such as die/mold steels, titanium alloys or nickel based superalloys generates the concentrated thermal/frictional damage at the cutting edge of the tool and rapidly decreases the tool life. Following a brief introduction on HSM and reated aerospace or die/mold work, the paper reviews published data on the effect of cutter/workpiece orientation and cutting environments on tool performance. First, experimental work is detailed on the effect of cutter orientation on tool life, cutting forces, chip formation, specific force and workpiece surface roughness. Cutting was performed using 8 mm diameter PVD coated solid carbide cutters with the workpiece mounted at an angle of 45 degree from the cutter axis. A horizontal downwards cutting orientation proveded the best tool life with cut lengths ∼50% longer than for all other directions (horizontal upwards, vertical downwards, vertical upwards). Second, the cutting environments were investigated for dry, flood coolant, and compressed chilly air coolant cutting. The experiments were performed for various hardened materials and various coated tools. The results show that the cutting environment using compressed cilly air coolant provided better tool life than the flood coolant or the dry.

• Proceedings of the Korean Society of Machine Tool Engineers Conference
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• 2002.10a
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• pp.297-301
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• 2002

High-speed machining generates concenter thermal/frictional damage at the cutting ed rapidly decreases the tool life. This paper I at determining the effect of cutter orienter the cutting environment on tool life, tool mechanism when down milling. In this paper, experiments were carried out in various tool and cutting environments, such as dry, wet compressed chilled air, tool life were measu evaluate machinability in high-speed milli difficult-to-cut material and die steel, Tool measured in horizontal upwards, horiz downwards, vertical upwards and vert downwards. In addition, tool life was measur dry, wet and compressed chilled air. For this a compressed chi1led-air system was manufact The results show that a horizontal cutter ori provided a longer tool life than a vertical orientation. With respect to the cutting envi compressed chilled air increased tool life. H the wet condition decreased tool life due thermal shock caused by excessive cooling high-speed mill ins and the compressed chilled had little effect.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.25 no.4
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• pp.1-9
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• 1980

To determine the optimum harvest time of recent rice varieties from Indica/Japonica remote crosses, leading varieties Suweon 264 and Milyang 23 were tested for the changes in dry matter weight and moisture content of grain, shattering, shelling ratio, milling ratio, and apparant physical quality during grain development at 5 day-intervals from 20 days to 55 days after heading. The results are summarized as follows: 1. Grain weight (dry matter) reached its maximum (physiological maturity) at 30 days after flowering (DAF) in Suweon 264, and at 35 days in Milyang 23, and thereafter it did not change significantly until 55 DAF. 2. Time course of decrease in grain moisture content (Y, %) during maturation (X, DAF) consisted of two linear phases, i.e. a fast and a slow period: Y=68.245-1.33X until 34DAF, and Y=23.025-0.470X until 55DAF after 34DAF in Suweon 264; Y=73.62-1.634X until 24.5DAF, and Y=33.59-0.570X until 55DAF after 24.5DAF in Milyang 23. Two varieties showed the same grain moisture content of 28% (wet basis) at physiological maturity in spite of the distinct differences in the heading date, time of physiological maturity and thereby ripening climate. 3. Force to shatter a grain ranged about 90 to 100g in Milyang 23, and about 200 to 250g in Suweon 264 and in a Japonica variety, Jinheung. The force, however, did not change significantly with harvest time from 35DAF to 50DAF. 4. The changes in the ratios of shelling, milling, broken rice and tinted rice with harvest time were insignificant during a period from 35DAF to 55DAF. However, ratios of green rice and white belly rice decreased significantly with delay in harvest time during 10 days after physiological maturity. 5. The best time of harvest for maximum yield and good quality is thought to be 10 days after physiological maturity, and grain moisture content at this time was about 20% on wet basis.

• Journal of Nutrition and Health
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• v.25 no.6
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• pp.450-460
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• 1992

The study was performed to investigate the effect of corn bran as a fiber source on the utilization of thiamin niacin and pantothenic acid in human subjects for 8 weeks. Four different corn bran diets were fed : dry milled fine(DF) dry milled coarse(DC) wet milled fine(WF) and wet milled coarse(WC) Basal diet no corn bran bread added was employed as a control Apparent recovery of each B complex vitamin in urine was estimated to evaluate the vitamin and compared. The utilziation of three B vitamins was affected by the corn bran treatment. Dry milled corn bran had a higher recovery rate of thiamin(dry milled : 233% wet milled : 1.70%) than those receiving wet milled corn bran. Similar recovery pattern of niacin(dry milled : 1.94% wet milled : 1.50%) to that of thiamin was also observed. Particle size seemed to affect the vitamin utilization regardless of type of corn bran. Coarse bran gave a lower recovery value than fine corn bran in genreral. For pantothenic acid the recovery of the vitamin was affected to a greater extent by particle size of corn bran than by type of corn bran milling(fine: 60.22% coarse : 51.51%) Groups consuming wet milled corn bran\ulcorner(5`.57%) excreted more NDF than those fed dry milled corn bran(42.29%) Dry milled corn bran showed little or no water holding capacity poor fecal bulking properties and increased fecal transit time. The results suggest that corn bran supplementation exerts an negative effect on three B vitamin utilization.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.62 no.3
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• pp.184-192
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• 2017

Rice flours from five rice (Oryza sativa L.) varieties with different amylose content were prepared by both wet and dry milling processes. The moisture content of wet-milled rice flours (WMR) was approximately three-times higher than that of dry-milled rice flours (DMR). Water absorption index (WAI), water solubility index (WSI), and swelling power (SP) increased in proportion to temperature. The WAI, WSI and SP values of DMR were higher than those of WMR. Baeokchal (BOC), which is a waxy rice cultivar, had a significantly high WSI value. Pasting properties of DMR, except for the BOC cultivar, resulted in an increase in peak, trough, final, and setback viscosities. The levels of resistant starch in four cultivars, except for Dodamssal (DDS), were under 1%, irrespective of the milling process, whereas the resistant starch contents of DMR and WMR in DDS were 9.18% and 6.27%, respectively. In vitro digestibility of WMR was higher than that of DMR, and the estimated glycemic index of the rice flour varieties ranged from 57.6 to 81.3. Damaged starch content of WMR was less than that of DMR; in addition, a negative correlation was observed between the amylose and damaged starch contents of WMR. These results suggest that the properties of rice flour vary depending on the milling method and flour variety, and could be a reference for selecting the appropriate processing method.

• Korean Journal of Food Science and Technology
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• v.20 no.4
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• pp.504-510
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• 1988

The physicochemical properties of rice flours which were obtained by dry milling(blade, hammer, test and micro mill) and wet & dry milling (roller & micro mill) were investigated. The resulting flour particle sizes were reduced in the order that of blade, hammer, test, micro and roller & micro mill. Scanning electron microscopic examination showed that the starch granules were freed from the imbedding matrix as the particles became finer. The test-milled flour had the hightest levels of starch damage, maltose value and hot-water soluble amylose content, and the blade-milled flour showed the lowest levels. Amylograph viscosity and gelatinization temperature of the flours decreased as the particles became finer, and the addition of $Hg^{+2}$ increased the peak viscosity of the dry-milled flour pastes, whereas the wet & dry-milled flour did not show any changes. The blue values and ${\lambda}$max values of the iodine complex of the cold-water extractable ${\alpha}-D-glucan$ from flours were in the range of 0.023-0.029 and 518-522nm, respectively, indicating these materials were shown to be mainly composed of amylopectin-like polymer.