• Applied Biological Chemistry
• /
• v.21 no.3
• /
• pp.193-196
• /
• 1978

Wheat quality score index was proposed as a new criterion of wheat_quality for evaluation of the laboratory testing value such as milling rate (Xm), flour ash content (Xa), flour protein content (Xp) and sedimentation value (Xs). 1) Wheat quality score index was expressed as follows; Milling score index (MSI) $=2.3X_m-72.4X_a$ Protein score index (PSI) =$5.2X_p+0.9X_{psi}$ Composite quality score index (QSI) =$0.63X_{msi}+0.37X_{psi}$ 2) The samples with the more than 100 of MSI would be the good milliability, and the samples with more than 100 of PSI would be the good bread making properties, while that with less than 100 of PSI be good pastry type properties. Whereas most of the samples with higher value of QSI would be related to the good milliability and good bread making properties. 3) MSI, PSI and QSI were significantly correlated to the each related quality components.

• Bulletin of the Korean Chemical Society
• /
• v.35 no.11
• /
• pp.3289-3293
• /
• 2014

Femtosecond laser ablation (fs LA) was used in this study to identify pollution by heavy metals and the distribution of elemental nutrients at different rice milling ratios. Polished rice (degrees of milling of 3, 5, 7, 9, and 11) was collected from major Korean supermarkets and one sample thereof was selected. An internal quality control experiment was conducted using a rice flour certified reference material from the Korea Research Institute of Standards and Science (KRISS CRM) for the evaluation of the efficacy. To assess the effectiveness of the analysis method, the reliability was validated using a food analysis performance assessment scheme (FAPAS), with chili powder serving as an external quality control. The results of the analysis of the inorganic elements Ti, Ca, Al, Fe and Mn in white and brown rice with degrees of milling of 3, 5, 7, 9 and 11 using ICP-MS, ICP-OES and AAS revealed contents of 0.40, 49.2, 2.43, 5.36 and 10.3 mg/kg in white rice and 0.59, 78.0, 7.52, 11.0 and 18.5 mg/kg in brown rice, respectively. Among the elements, there were remarkable differences in the measured contents. By comparing the contents of the elements at different degrees of milling, Ti, Co, As, Ca, Al, Cu, Fe, and Mn were determined to be distributed on the surface of the rice grains, whereas the contents of Cd and Pb increased toward the center of the rice grains, and Si was evenly distributed. After the quantitative analysis of rice samples polished to different degrees of milling, Ca and Al, which were contained in large amounts, and Si were analyzed with specificity by fs LA. The results show that Ca and Al were distributed in the rice husk (protective covering of rice) and Si was distributed in all parts of the rice.

• Journal of Biosystems Engineering
• /
• v.4 no.1
• /
• pp.76-86
• /
• 1979

This study was conducted to find out the effects of rainfall occurring during the paddy sun-during process of traditional paddy harvesting operations on the quality of milld rice. Rice varieties used for the experiment were MINEHIJARI variety a japonica and SUWEON 264 vareity , a sister-line of TONG-IL . Sun-drying days after the paddy cutting, times of storm occurrance during sun-drying period, and storm duration were treated as variables. The results is summarised as follows : 1. Brown rice recovery exposed to rainfall during the sun-druing period were ranged 81.6-82.1% and 79.4-80.2% for MINEHIKARI and SUWEON 264 varieties, respectively. which showed negligible effect by rainfall. 2. Milling recovery of MINEHIKARI variety was not affected by storm duration but by the by the sun-drying days after cutting as the sun-drying days increased to eight and four days when the variety met the rainfall one and two times, respectively. The range of milling recoveries of MINEHIKARI variety were 75.18-74.07% and 75.24-73.46% as the variety met the rainfall one and two times, respectively, and it were estimated that up to 0.9% and 1.5% of milling recovery would be reduced by one and two times of rainfall during sun-drying period. 3. The milling recovery of SUWEON 264 variety was affected only by the increase of drying days after cutting when it met one time of rainfall during the sun-drying period, while it was begun to reduce by the storm duration more than 11hours as the drying paddy met two times of rainfall. The milling reveries of the paddy met one and two times of rainfall were ranged 74.24-73.21% and 74.02-72.36% which were estimated to be reduced up to 0.9 % and 1.8% by the increase of the drying days after cutting and storm duration , respectively. 4. The head rice recovery of MINEHIKARI rice variety showed notable decrease as the drying days after cutting increased, and also it was greatly reduced even by the five hours of storm duration when one time of rainfall occurred but it was not affected by storm duration when the rainfall occurred two times. Head rice recoveries of MINEHIKARI met one and two times of rainfall during the sun-drying period were 65. 15 -40.85% and 61.86 - 30.03 %, which showed terrible reduction as much as up to 25% and 35% compared to that which did not met rainfall during the sun-drying process. 5. Head rice recovery or SUWEON 264 variety was very much reduced as the sum-drying days after cutting increased. Storm duration less than five hours during the sun-drying process did not affect on the decrease of head rice recovery when the variety was exposed to one time of rainfall, while storm duration affected considerably on the reduction of head rice recovery of SUWEON 264 variety exposed to two times of rainfall. The range of head rice recovery, 56.43 - 33.94% and 51.28 - 21.03% , for the paddy exposed to rainfall one and two times were evaluated that up to 24% and 37% of reduction in head rice recovery would be brought about compared to the head rice recovery of the sundriedpaddy that did not met the rainfall.

• Journal of Biosystems Engineering
• /
• v.4 no.1
• /
• pp.75-75
• /
• 1979

This study was conducted to find out the effects of rainfall occurring during the paddy sun-during process of traditional paddy harvesting operations on the quality of milld rice. Rice varieties used for the experiment were MINEHIJARI variety a japonica and SUWEON 264 vareity , a sister-line of TONG-IL . Sun-drying days after the paddy cutting, times of storm occurrance during sun-drying period, and storm duration were treated as variables. The results is summarised as follows : 1. Brown rice recovery exposed to rainfall during the sun-druing period were ranged 81.6-82.1% and 79.4-80.2% for MINEHIKARI and SUWEON 264 varieties, respectively. which showed negligible effect by rainfall. 2. Milling recovery of MINEHIKARI variety was not affected by storm duration but by the by the sun-drying days after cutting as the sun-drying days increased to eight and four days when the variety met the rainfall one and two times, respectively. The range of milling recoveries of MINEHIKARI variety were 75.18-74.07% and 75.24-73.46% as the variety met the rainfall one and two times, respectively, and it were estimated that up to 0.9% and 1.5% of milling recovery would be reduced by one and two times of rainfall during sun-drying period. 3. The milling recovery of SUWEON 264 variety was affected only by the increase of drying days after cutting when it met one time of rainfall during the sun-drying period, while it was begun to reduce by the storm duration more than 11hours as the drying paddy met two times of rainfall. The milling reveries of the paddy met one and two times of rainfall were ranged 74.24-73.21% and 74.02-72.36% which were estimated to be reduced up to 0.9 % and 1.8% by the increase of the drying days after cutting and storm duration , respectively. 4. The head rice recovery of MINEHIKARI rice variety showed notable decrease as the drying days after cutting increased, and also it was greatly reduced even by the five hours of storm duration when one time of rainfall occurred but it was not affected by storm duration when the rainfall occurred two times. Head rice recoveries of MINEHIKARI met one and two times of rainfall during the sun-drying period were 65. 15 -40.85% and 61.86 - 30.03 %, which showed terrible reduction as much as up to 25% and 35% compared to that which did not met rainfall during the sun-drying process. 5. Head rice recovery or SUWEON 264 variety was very much reduced as the sum-drying days after cutting increased. Storm duration less than five hours during the sun-drying process did not affect on the decrease of head rice recovery when the variety was exposed to one time of rainfall, while storm duration affected considerably on the reduction of head rice recovery of SUWEON 264 variety exposed to two times of rainfall. The range of head rice recovery, 56.43 - 33.94% and 51.28 - 21.03% , for the paddy exposed to rainfall one and two times were evaluated that up to 24% and 37% of reduction in head rice recovery would be brought about compared to the head rice recovery of the sundriedpaddy that did not met the rainfall.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.41 no.1
• /
• pp.136-142
• /
• 2012

Sogokju, a Korean glutinous rice wine and one of the oldest Korean traditional wines, is famous for its unique taste acquired from a 100-day incomplete fermentation process. This study investigated the effects of the degree of rice milling on the physicochemical and sensory characteristics of Sogokju. It evaluated the physicochemical characteristics, pasting and color properties, and structural properties of starch using four different degrees of milled rice (Oryza sativa L.) cultivar Dongjinchalbyeo. Samples of brown rice with milling yields of 92%, 84%, 76%, and 68% were produced using both abrasive and friction whiteners. This study showed that the protein, lipid, and ash content of milled rice decreased as the degree of milling increased. The lower hardness of the kernel below milling yield 92% suggested that milling may be related to the lower protein content of the kernel. The pasting curve showed a significant increase in viscosity properties as the degree of milling increased. This is due to the decrease in protein and lipid content, the increase in starch content, and the difference in amylopectin chain-length distribution. Further milling of white rice, based on 92% milling yield, had an effect on the amylopectin chain-length distribution due to the degree of polymerization (DPn) of 37~60. The long chain of amylopectin also contributed to the viscosity. The increase in the degree of milling decreased the glucose and total sugar content of Sogokju. However, it increased the total acidity of Sogokju. Moreover, the lightness of Sogokju decreased while its yellowness increased. These results indicate that the degree of milling can alter the taste and color of Sogokju. The sensory evaluation showed that the increase in the degree of milling decreased consumer preference for Sogokju. The sensory score for Sogokju was positively correlated with its brix degree, glucose content, pH, and protein content of raw rice.

• Proceedings of the Korean Society of Precision Engineering Conference
• /
• 2005.06a
• /
• pp.199-202
• /
• 2005

High speed milling process is emerging as an important fabrication process benefits include the ability to fabricate micro and meso-scale parts out of a greater range of materials and with more varied geometry. It also enables the creation of micro and meso-scale molds for injection molding. Factors affecting surface roughness have not been studied in depth for this process. A series of experiments has been conducted in order to begin to characterize the factors affecting surface roughness and determine the range of attainable surface roughness values for the high speed milling process. It has previously been shown that run-out creates a greater problem for the dimensional accuracy of parts created by high speed milling process. And run-out also has a more significant effect on the surface quality of milled parts. The surface roughness traces reveal large peak to valley variations. This run-out is generated by spindle dynamics and tool geometry. In order to investigate the relationship between tool setting errors and surface roughness end tilted mills were used to cut aluminum samples. The results indicate that tool setting errors have significant effects on surface roughness and cutting forces.

• Journal of the Korean Society of Manufacturing Technology Engineers
• /
• v.25 no.6
• /
• pp.401-409
• /
• 2016

The formation of micro-burrs in micro-milling processes causes several problems related to productivity and surface integrity. It should be minimized and suppressed by effective monitoring of the cutting conditions. This paper presents the correlation between the micro-burr length and cutting signals in the micro-milling process of an Al alloy (Al6061-T6). The acoustic emission (AE) signals and cutting force signals are acquired during the experiments. The characteristics of the cutting signals are obtained by analyzing the AE root mean square value and resultant cutting force. In addition, the micro-burr length is measured according to the cutting conditions by analyzing a scanning electron microscopy image of the machined surface. The results of this study can be used to enhance the surface quality of micro parts.

• Transactions on Control, Automation and Systems Engineering
• /
• v.3 no.1
• /
• pp.1-9
• /
• 2001

The promise of improved productivity and quality has lead to numerous research investigations in machining process monitoring and control. Recent studies have demonstrated that careful attention must be paid to the regulation of multiple process modules within a single operation such that each module performs its function properly and adverse interactions between modules do not occur. This had lead to the development of supervisory control; particularly to the development of methodologies to systemati-cally construct and implement these controllers. However, no research study has investigated the effect of the production environ-ment on the design of supervisor controllers. In this paper, the design of supervisory controllers for various production environ-ment is studied. The design approach given in Landers and Ulsoy(1998) is applied to construct two supervisory machining control-lers that are experimentally implemented in a face milling operation. Comparisons with an experimental implementation without process control illustrate the benefits of utilizing process controllers that are coordinated properly. The results also show that the given design approach may be used to construct supervisory controllers for different types of production environments.

• Journal of the Korean Society of Manufacturing Process Engineers
• /
• v.18 no.10
• /
• pp.60-67
• /
• 2019

Recently, lightweight materials such as Ti alloys have been used increasingly in the aerospace and high-tech industries for weight loss and fuel efficiency. Because of built-up edges and workpiece deflection due to low stiffness, the Ti alloys have poor machinability. In our study, systematic experiments were conducted to investigate the milling characteristics of the Ti alloy (Ti-6A1-4V) with endmills. The independent variables in the experiment were spindle speed, feed per tooth, and axial depth. Cutting force, acceleration RMS, and surface roughness were measured. Using the response surface method, the optimal cutting conditions were analyzed to improve machining quality and productivity.

• Journal of the Korean Society of Manufacturing Process Engineers
• /
• v.21 no.6
• /
• pp.81-88
• /
• 2022

Titanium alloy (Ti-6Al-4V) has excellent mechanical properties and high specific strength; therefore, it is widely used in aerospace, automobile, defense, engine parts, and bio fields. Particularly in the aerospace field, as it has a low specific gravity and rigidity, it is used for the purpose of increasing energy efficiency through weight reduction of parts, and most have a thin-walled structure. However, it is extremely difficult to machine thin-walled shapes owing to vibration and deformation. In the case of thin-walled structures, the cutting forces and vibrations rapidly increase depending on the cutting conditions, significantly affecting the surface integrity and tool life. In this study, machining experiments on thin-wall milling of a titanium alloy (Ti-6Al-4V) were conducted for each experimental condition with different axial depths of cut, radial depth of cut, and machining sequence. The machining characteristics were analyzed, and an effective machining method was derived by a comprehensive analysis of the machined surface conditions and cutting signals.