• 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.

• Journal of the Korean Society of Food Science and Nutrition
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• v.23 no.4
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• pp.686-697
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• 1994

The hardness of hard red winter (HRW) wheat had an effect on the yield of farina , as it positively correlated with the coarse fraction (over 34W) and negatively correlated with the flour fraction from farina milling. But it did not show any significances on flour milling from the micromilling process. The flour yields was better correlated with the break flour fraction (r=0.730 than with reduction flour (r=0.27). The farina yield was controlled by a fraction over 34W (coarse granule0. Protein was the most important single factor for the quality of cooked farina spaghetti, but not for flour milling or farina milling. On the other hand, hardness was important in the production of farina milling , whereas it did not govern spaghetti cooking quality, Environmental factors affected the quality of cooked spaghetti as much as varieties of HRW wheats. The quality of cooked farina spaghetti generally correlated with the protein in the location composites of wheats. Higher protein content wheats showed better spaghetti cooking quality.

• Journal of Biosystems Engineering
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• v.34 no.6
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• pp.439-445
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• 2009

This study was performed to investigate the optimum abrasive and friction milling ratio. This was accomplished by determining changes in the quality, such as whiteness, moisture content, broken kernel, unstripped embryo rate, and surface characteristics or milling difference, during an abrasive and friction based milling process. When only abrasive was milled, the increase of whiteness was fast in the first milling, whereas the increasing rate of whiteness was small in the latter milling. The decreasing rate of moisture content and broken kernel increased as the friction milling ratio was increased. Combining with the friction milling was considered a suitable method because the unstripped embryo rate was high only when abrasive milling was used. In the case of a high abrasive milling ratio, a significant milling difference was observed in the initial milling. This indicated that the milling difference was not completely eliminated despite using friction milling in the latter milling. Consequently, it was necessary to minimize the milling difference in the initial milling. When milling quality was synthetically considered, the abrasive milling ratio was varied from 20~50%. When the abrasive milling ratio was greater than 40%, the external quality of the rice milled deteriorated since holes and defects generated on the surface in the initial milling were not removed. Due to this deterioration in surface characteristics, an abrasive milling ratio of 30% was identified as a suitable level.

• Journal of the Korean Society for Precision Engineering
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• v.21 no.12
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• pp.21-28
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• 2004

In modem manufacturing industries such as the airplane and automobile, aluminum alloys which are remarkable in durability have been utilized effectively. High-speed machining technology for surface roughness quality of workpiece has been applied in these fields. Higher cutting speed and feedrates lead to a reduction of machining time and increase of surface quality. Furthermore, the reduction of time required for polishing or lapping of machined surfaces improves the production rate. Traditional milling process for high speed cutting can be machined with end mill tool. However, such processes are generally cost-expensive and have low material removal rate. Thus, in this paper, face milling cutter which gives high MRR has developed face milling cutter body for the high speed machining of light alloy to overcome the problems. Also vibration experiment to detect natural frequency in free state and frequency characteristics during machining are performed to escape resonance.

• Journal of Biosystems Engineering
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• v.39 no.4
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• pp.336-344
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• 2014

Purpose: In this study, the effect of milling on paddy rice stored at low temperature, the changes in grain temperature of bulk storage bags exposed at room temperature, the post-milling water content of paddy rice, the whiteness of rice, and the rate of pest incidence were investigated and data were analyzed. Methods: Changes in temperature inside the bulk storage bags kept at low temperature and grain temperature after exposure to room temperature were measured. Experiments were conducted for identifying the reasons of post-milling quality changes in paddy rice stored at low temperature. Results: It was determined that a short-term increase of water content in paddy rice was directly related to surface condensation, and that rice should be milled at least 72 h after removal from low-temperature storage, in order to completely eliminate surface condensation of paddy rice kept in bulk storage bags. It was observed that post-milling quality of rice changed, but water content was maintained at high levels for more than 18 d in rice that was milled when condensation occurred, regardless of paper or vinyl packaging. Rice whiteness rapidly decreased in rice that was milled when condensation occurred, regardless of packaging, while rice that was milled 72 h or more after removal from low temperature storage did not show any significant changes in whiteness. No pest incidence was observed up to 12 d after removal from low temperature storage, regardless of packaging. Starting at 18 d, after removal from low temperature storage, rice that was milled when condensation occurred, was affected by pests, while 24 d after removal from low temperature storage, all portions of rice were affected by pests. Conclusions: Our results suggest that changes in post-milling quality of rice could be significantly reduced by exposing paddy rice to room temperature for at least 72 h before milling, in order to allow the increase of grain temperature and prevent surface condensation.

• Transactions on Electrical and Electronic Materials
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• v.2 no.3
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• pp.18-23
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• 2001

For the piezoelectric transformer application, Pb(Sb$\_$1/2/ Nb$\_$1/2/)O$_3$-Pb(Zr,Ti)O$_3$ ceramics were produced by attrition milling. Microstructural, dielectric and piezoelectric characteristics of the ceramics were investigated as a function of milling time. The particle size and grain size decreased while dielectric constant, density and mechanical quality factor (Q$\_$m/) increased with milling time. Temperature coefficient of resonant frequency (TCf$\_$r/) was shifted to positive side with increasing milling time. The attrition milling process proved to be one of the effective routes to produce transformers for high power application.

• Korean Journal of Food Science and Technology
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• v.22 no.2
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• pp.199-205
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• 1990

With a view to improving the method of rice marketing quality estimation, vaietal milling characteristics and apparent qualities were studied and their statistical interrelationships were computed for 2 years crops, using 22 varieties of Japonica type and Japonica x Indica type (Tongil). The milling yield was the highest for Japonica, while the broken rice yields was the highest for Japa.xInd. type. But bran yield did not show any significant differences among rice types. Milling factors were volume weight of brown rice, dehulling yield, and Polishing yields; the better these factors, the higher the yield. High apparent quality milled rice with high milling yield were produced from rice types whose broken rice, chalked rice, husk yield and bran yield were little and/or low.

• Journal of Biosystems Engineering
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• v.30 no.4 s.111
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• pp.242-248
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• 2005

There was no useful milling standard to produce high quality milled rice efficiently and adequately in Rice Processing Complex. Therefore, the whiteness of milled rice produced Rice Processing Complexes were different according to Rice Processing Complexes and milling periods at the same Rice Processing Complex. This research was carried out to contribute the production and distribution of high quality milled rice through determination of whiteness condition of milled rice as a milling stndard based on degree of bran removal using New $May-Gr\ddot{u}wald$ reagent dyeing method and taste of cooked rice. The optimum whiteness value of milled rice for efficient milling in Rice Processing Complex was found to be from 40 to 41, while the degree of milling was from $8.9\%\;to\;9.2\%.$ At this whiteness condition, the first derivative of whiteness value according to degree of milling was higher than the average value from brown rice to well milled rice, and the broken kernel ratio was from $3.0\%\;to\;3.4\%.$ This whiteness condition ($40\~41$) could be considered as a milling condition in Rice Processing Complex.

• 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 Society of Industry Convergence
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• v.26 no.4_2
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• pp.679-686
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• 2023

According to the PSPC (Performance Standard for Protective coatings) rule, the edge preparation must keep 2R or 3-pass grinding. The stiffener plate edge grinding of the ship inside is manually progressed by worker and worked with just one pass grinding. In addition, the poor working condition cause grinding workers to avoid working in them, and the quality is determined by the skill-level of a worker. This research developed optimal tool for edge milling. In order to milling various collar plates edge, this research developed vision system that can recognize the edge points and it developed a program that operator can adjust the amount of cutting and speed, and add various features so that milling quality would be improved. So, this research focused on overcoming the difficulties in working condition and development of automated milling machine for ship stiffener plate.