• Carbon letters
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• v.28
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• pp.24-30
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• 2018

Coke aggregates and carbon artifacts were produced to investigate the interactions of coke and pitch during the kneading process. In addition, the kneading ratio of the coke and binder pitch for the coke aggregates was controlled to identify the formation of voids and pores during carbonization at $900^{\circ}C$. Experiments and thermogravimetric analysis revealed that carbon yields were improved over the theoretical yield calculated by the weight loss of the coke and binder pitch; the improvement was due to the binding interactions between the coke particles and binder pitch by the kneading process. The true, apparent, and bulk densities fluctuated according to the kneading ratio. This study confirmed that an excessive or insufficient kneading ratio decreases the density with degradation of the packing characteristics. The porosity analysis indicated that formation of voids and pores by the binder pitch increased the porosity after carbonization. Image analysis confirmed that the kneading ratio affected the formation of the coke domains and the voids and pores, which revealed the relations among the carbon yields, density, and porosity.

• Journal of Korea Technical Association of The Pulp and Paper Industry
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• v.31 no.1
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• pp.17-22
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• 1999

KOCC pulp was fractionated by air froth flotation and the resultant accept was further treated with kneading. The study on the effect of this combination process revealed that the flotation and the successive kneading were found to be effective in improving strength and drainage properties as well optical cleanliness of testliner based on 100% KOCC.

• Journal of Korea Technical Association of The Pulp and Paper Industry
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• v.33 no.3
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• pp.37-43
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• 2001

The bleach efficiency between PY and YP bleaching of pulps, which were deinked in neutral (cellulase) and alkaline (NaOH, NaOH/${Na_2}{SiO_3}$) ranges, and were treated on kneader, was compared in this study. The brightness of pulps (84.8~88.4% ISO) which were deinked in alkaline or neutral ranges increased up to 88.4%~88.8% ISO after PY or YP bleaching. There was no difference in the brightness between PY and YP bleaching. And the dirt count of bleached pulps was similar each other at the range of 17~38 ppm. The tensile index of bleached pulps was slightly higher in PY bleaching than those in YP bleaching. While with the treatment of kneading, the brightness and dirt count decreased remarkably compared to those of no-kneading. However, the sharp difference in the brightnesses or in dirt count of bleached pulps decreased after bleaching. The brightness of bleached pulps at YP stages was only numberically higher than those at PY stages without regard to the treatment of kneading. Therefore, in the case of the neutral deinkiing process, the conversion of PY bleaching stages to YP bleaching stages was profitable to water loop system, and was harmless in the aspect of the bleach efficiency.

• Elastomers and Composites
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• v.49 no.2
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• pp.127-133
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• 2014

Rubber composites were prepared by kneading the precured CIIR with BR in order to analyze the effects of the dispersed phase on the BR/PCIIR composites. The particle size of domain in BR/CIIR composites was decreased and homogeneously dispersed by kneading process the precured CIIR used as dispersed phase in kneader once again. In case of BR/PCIIR40, the kneading time of precured CIIR with BR did not have any effect on the rebound resilience and the hardness of the composite. The tensile strength of the composite prepared by kneading precured CIIR particles and then mixing them with BR increased significantly more than 10% when compared to that of the composite which was not kneaded. The composite maintained the surface friction property while increasing anti-abrasion and mechanical properties significantly by kneading the precured CIIR used as dispersed phase.

• Journal of the Korean Magnetics Society
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• v.6 no.1
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• pp.21-27
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• 1996

The effects of various manufacturing conditions on the characteristics of metal particle tape using ultra-fine metal powder were investigated. As functions of kneading conditions and milling solid contents. coating thickness, orientation, calender and curing conditions. various properties of the tapes were studied. By the consideration of physical and eletromagnetic properties of the tapes, optimum process conditions were determined. As a result of above investigations, we concluded that manufacturing processes were very important factor in addition to dispersion behavior of particles for achieving maximum properties of the metal particle tape.

• 한국데이터정보과학회:학술대회논문집
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• 2005.04a
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• pp.7-17
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• 2005

Consider a stuffing process where sausage-casings are filled with sausage-kneading. One of the most important factors in the stuffing process is weights of stuffed sausages. Sausages weighting above the specified limit are sold in a regular market price for a fixed price, and underfilled sausages are reworked at the expense of reprocessing cost. In this paper, the sausage stuffing process is inspected for improving productivity and quality levels. Several statistical process control tools are suggested by using real data obtained from a Korean Vienna sausage company.

• Journal of the Korean Data and Information Science Society
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• v.16 no.2
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• pp.391-399
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• 2005

Consider a stuffing process where sausage-casings are filled with sausage-kneading. One of the most important factors in the stuffing process is weights of stuffed sausages. Sausages weighting above the specified limit are sold in a regular market price for a fixed price, and underfilled sausages are reworked at the expense of reprocessing cost. In this paper, the sausage stuffing process is inspected for improving productivity and quality levels. Several statistical process control tools are suggested by using real data obtained from a Korean Vienna sausage company.

• Proceedings of the Korean Powder Metallurgy Institute Conference
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• 2006.09a
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• pp.495-496
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• 2006

The kneading process and formulations of feedstock obviously affect the quality of MIM products. In the present work, the rheological behaviour of the composite MIM feedstock, metal matrix (Cu) with few additions of ceramic powders $(Al_2O_3)$, was measured by a self-designed/manufactured simple capillary rheometer. Experimental results show that the distribution between powders and binder is more uniformly when blending time increased. Though high powder loading will increase the feedstock viscosity, the fluidity reveals relatively stable through the load curves of extrusion. Besides, the temperature-dependence of viscosity of the feedstock approximately follows an Arrehnius equation. Basing on Taguchi's method, the kneading optimization conditions and the rheological model of the feedstock were established, respectively.

• Korean Journal of Food Science and Technology
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• v.52 no.5
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• pp.510-515
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• 2020

In recent years, there has been an increasing interest in research on gluten-free bread. Most studies have focused on substituting or imitating the gluten network. However, less attention has been paid to technological approaches to improve the quality of gluten-free rice bread (GFRB). This study analyzed the influence of the temperature of water used for kneading and fermentation time on the quality of GFRB. Water at various amounts and different temperatures was added for kneading, and fermentation was performed for 0, 2, and 4 h. GFRB produced by kneading using water at 95℃ showed the highest specific volume and the lowest hardness among test groups, regardless of other factors. In conclusion, mixing equal volumes of water at 95℃ and rice flour, followed by a 2 h fermentation process, produced the best-quality GFRB in terms of cross-sectional area, hardness, and appearance.

• Korean Journal of Food Science and Technology
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• v.34 no.4
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• pp.597-603
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• 2002

The analysis of traditional process for a Korean puffed rice snack (Yukwa) is needed to develop an advanced process for Yukwa-making. Steeping and punching (Koarichigi) processes, consume time and labor in Yukwa-making, were analyzed on this study. Steeping of waxy rice at $15^{\circ}C$ for 3 days was required to equilibrate moisture absorption in waxy rice kernel. However, steeping for more than 6 days was required soft texture and small air cell distribution of Yukwa. Protein content at pericarp on endosperm of waxy rice kernel was decreased and starch granule was damaged during steeping. RVA paste viscosity was the highest at 6 day steeping after than decreased. Expansion ratio of Yukwa was increased with the increase in steeping time. Air bubbles in dough after punching were uniformly distributed and kneading energy input was decreased with the increase in steeping time. Soft texture, unique texture of Yukwa could be controlled by controlling steeping time and kneading energy input during punching process.