• Proceedings of the Korean Institute of Building Construction Conference
• /
• 2018.05a
• /
• pp.261-262
• /
• 2018

In this study, the quality of recycled aggregate for concrete was investigated as the number of recycled aggregate crushing cycles, grinder and crusher, peeling and crushing. First, the quality of density, absorption ratio and solid content was improved as the separation distance decreased and the number of crushing increased, depending on the number of crushing of recycled aggregate and the distance between mantle and cone cave. The quality of density, absorption ratio and solid content was improved as the wire mesh used in striking plate and the number of hammers increased, depending on the type of striking plate and the number of hammers.

• Journal of Korean Society of Industrial and Systems Engineering
• /
• v.40 no.4
• /
• pp.164-170
• /
• 2017

The CNC machine tool field is showing a growing trend with the recent rapid development of manufacturing industries such as semiconductors, automobiles, medical devices, various inspection and test equipment, mechanical metal processing equipment, aircraft, shipbuilding and electronic equipment. However, small and medium-sized machining companies that use CNC machine tools are experiencing difficulties in increasingly intense competition. Especially, small companies which are receiving orders from 3rd or 4th venders are very difficult in business management. In recent years, company S experienced difficulty to make product quality and delivery time due to the ignorance of the processing method when manufacturing cooling plate jig made of SUS304 material used for cell phone liquid crystal glass processing. In order to solve these problems, we redesigned the process according to the size of our company and tried to manage all processes with quantified data. In the meantime, we have found that there is a need to improve the cutter process, which accounts for most of the machining process. Therefore, we have investigated the correlation between RPM and FEED of three cutters that have been used in the past. As a result, we found that it is the most urgent problem to solve the roughing process during the cutter operation which occupies more than 70% of the total machining. In order to shorten the machining time and improve the quality in machining of SUS304 cooling plate jig, we select the main factors such as price, tool life, maintenance cost, productivity, quality, RPM, and FEED and use AHP to find the most suitable milling cutter. We also tried to solve the problem of delivery, quality and production capacity which was a big problem of S company through experiment operation with selected cutter tool. As a result, the following conclusions were drawn. First, the most efficient of the three cutters currently available in the machining center has proven to be an M-cutter. Second, although one additional facility was required, it was possible to produce the existing facilities without additional investment by supplementing the lack of production capacity due to productivity improvement. Third, the Company's difficulties in delivery and capacity shortfalls have been resolved. Fourth, annual sales increased by KRW 109 million and profits increased by KRW 32 million annually. Fifth, it can confirm the usefulness of AHP method in corporate decision making and it can be utilized in various facility investment and process improvement in the future.

• Korean Journal of Food Science and Technology
• /
• v.51 no.2
• /
• pp.127-132
• /
• 2019

This study investigated the quality of Jeungpyun based on variety, milling method and fermentation time. Rice flour (wet-milled Samkwang and dry-milled Seolgaeng) was used for these experiments. The expansion ratios of wet-milled Samkwang and dry-milled Seolgaeng after 6 h of fermentation showed similar values of 160.66 and 159.52%, respectively, while the specific volume was found to be 1.12 mL/g for both. Hardness values of 475.57 g in dry-milled Seolgaeng and 550.40 g in wet-milled Samkwang were determined to be the lowest values after 6 h of fermentation. Numerous pores were found in wet-milled Samkwang, whereas large-sized pores were found in dry-milled Seolgaeng. Thus, these results show no significant difference between the quality of Jeungpyun produced using dry-milled Seolgaeng or wet-milled Samkwang rice flours. However, dry- milled Seolgaeng without the wet-milled process is considered more suitable for Jeungpyun production.

• Korean Journal of Food Science and Technology
• /
• v.50 no.5
• /
• pp.492-498
• /
• 2018

The current study investigated the effect of rice cultivars (Samkwang and Seolgaeng) and milling methods on various characteristics of rice bread. In dry milling, all component characteristics, except the water solubility index, were higher. In terms of the morphology of starch, Samkwang exhibited an angular shape, while Seolgaeng exhibited a round shape. Wet milled flour yielded fine polygonal starch compared to dry milled flour. In regard to the quality characteristics of bread, both wet milled Samkwang and dry milled Seolgaeng showed closely similar specific volumes of 2.90 mL/g and 2.86 mL/g, respectively. Hardness was in the range of 555.50 - 597.29 g for Seolgaeng and 776.78 - 823.06 g for Samkwang. Thus, although the flour characteristics were different, dry milled Seolgaeng, the rice flour of which is economical to produce and has baking characteristics similar to that of wheat flour, appears to be preferable.

• Journal of the Korea Academia-Industrial cooperation Society
• /
• v.17 no.8
• /
• pp.637-645
• /
• 2016

This study was conducted to investigate the characteristics of fermentation and quality of Cheongju prepared by mashing using rice Nuruk inoculated with Aspergillus oryzae. Mashes were prepared by fermentation for 30-50 days using different amounts of fermenting agent, brewing water, milling ratios and fermenting temperatures. Adding fermenting agent at 15% resulted in slow fermentation, but a final alcohol content of 17% (v/v), similar to other samples tested. Addition of higher amounts of Nuruk resulted in increased amounts of citric acid, tartaric acid and malic acid, but low levels of succinic acid. Incomplete fermentation occurred when the ratio of brewing water was low, but the alcohol content (17%) of all samples was similar. When the amount of brewing water was high, the organic acid was levels were high. The speed of saccharification and fermentation was low when fermentation was conducted at $10^{\circ}C$, but the final alcohol content was the highest at this temperature. However, the content of n-propanol, isobutanol, isoamyl alcohol and organic acid was low at low temperature. At this time, the content of citric acid and malic acid was low, but the content of succinic acid was high. A higher milling degree resulted in a lower content of alcohol, organic acid and higher alcohols, with 10% milling resulting in a significantly higher content than the other samples.

• The Korean Journal of Food And Nutrition
• /
• v.29 no.5
• /
• pp.777-784
• /
• 2016

This study aimed to evaluate the quality characteristics of wheat-Makgeolli (WM), a traditional Korean cereal alcoholic drink, using three varieties of wheat, namely Jokyoung (JK), Baegjoong (BJ) and Keumkang (KK). Samples of WM brewed from 100%, 85% and 70% milling rates of the three Korean wheat cultivars were analyzed for alcohol, pH, coloring degree, total acids, soluble solid, free sugars, and organic acids. As the milling rates in wheat decreased, total sugar content in WM increased while the pH of all samples decreased. The WM exhibited 0.95~1.27% in acidity, $10.2{\sim}12.5^{\circ}Brix$ in total sugar, and 14~16% in alcohol content. The most organic acids in WM was lactic acid, ranging in all the samples from 85.3~650.3 mg%. The results showed that BJ under a 70% milling rate had the highest reducing sugar contents and 15.97% in alcohol content. The carbohydrate content increased with the milling rate of wheat. Resulting in a positive correlation between carbohydrate content of wheat and total acids, reducing sugars (p<0.001), and alcohol content (p<0.05) in WM. Total sugar content is positively correlated with alcohol and reducing sugar content (p<0.001). Considering the yield, the milling rates will be adjusted to raw material prices.

• Korean Journal of Food Science and Technology
• /
• v.42 no.1
• /
• pp.75-81
• /
• 2010

In order to investigate the effects of different milling degrees on the quality of glutinous rice wines, the physicochemical properties and volatile compounds of various wines were evaluated. Sample wines prepared from glutinous rice with 90, 80, and 70% milling yields were analyzed for ethanol, pH, total acids, amino acids, soluble solids, coloring degree, UV absorbance, reducing sugars, organic acids, free sugars and volatile compounds. After fermentation for 17 days, ethanol contents in the wines ranged from 15.2 to 15.85%, while total acid levels ranged from 0.31 to 0.35%. The amino acid contents in four samples ranged from 0.63 to 0.73%, while soluble solid contents ranged from 11.4 to $13.1^{\circ}Bx$. The wine prepared from glutinous rice with a 30% degree of milling showed the highest coloring degree, UV absorbance and reducing sugar content among four samples. Furthermore, this wine had the highest levels of malic acid and acetic acid, while the glutinous rice wine prepared from rice with a 0% degree of milling had the highest levels of succinic acid and lactic acid. In all the glutinous rice wines tested, the most abundant free sugar was glucose followed by maltose. With increasing degree of milling, the alcohol, amino acid and organic acid contents of the glutinous rice wines decreased, whereas soluble solids, coloring degree, UV absorbance, reducing sugar and free sugar contents increased. Volatile compounds were identified using GC-MSD, and thirty-nine esters, seven alcohols, six acids, one aldehyde, four alkanes, one alkene and two miscellaneous compounds were identified in the glutinous rice wines. Using relative peak area, it was determined that other than ethyl alcohol, hexadecanoic acid ethyl ester was the major component and was primarily found in the range of 11.566-18.437%. Succinic acid diethyl ester and isoamyl laurate decreased with an increasing degree of milling, whereas hexanoic acid ethyl ester and 2-octenoic acid ethyl ester increased. Overall, it was shown that different milling degrees greatly affected the physicochemical and volatile characteristics of the glutinous rice wines.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.43 no.11
• /
• pp.1742-1748
• /
• 2014

This study investigated the quality characteristics of commercial rice flour (CRF) and rice flours prepared by different milling methods for sulgidduk. For particle distribution, dried rice flour after the 1st roll mill using a pin mill showed a particle size of greater than $710{\mu}m$, whereas a particle size less than $250{\mu}m$ accounted for 48% of whole rice flour. This proportion was higher than CRF after the 2nd step roll mill. Crude protein, lipid, and ash contents were significantly highest in 1st roll mill samples. For color, roll & pin made up of many small particles showed a high L value. CRF and roll & pin showed significantly higher starch damage and water-holding capacity, whereas pasting temperature, peak viscosity, and setback of RVA pasting characteristics were lower than 1st roll mill. When rice cakes were made from three kinds of rice flour, roll & pin was not significantly different compared to the CRF. However, rice cakes made with 1st roll milled rice flour showed rough crumb and crust. Rice cake made with roll & pin or CRF showed similar characteristics for texture. In the quantitative descriptive analysis, rice cake made with roll & pin showed better appearance, flavor, taste, texture, and overall acceptability than CRF and 1st roll mill. Therefore, rice flour prepared by roll & pin could be applied to sulgidduk with high quality.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.19 no.6
• /
• pp.617-624
• /
• 1990

Proper processing condition of Yukwa(oil popped rice snack) for mass production and pop-ping mechanism of it were tested with Shinsun (waxy, Japonica type rice) which was excellent for Yukwa making. Optimum steaming time of dough was 15 min among 4 to 60 min and reasonable moisture content of the dough before steaming was 4895 among 48 to 53% which had good and fine texture. Acceptable stirring time of steamed dough was not significantly different among 1 to 4 min, but no stirring with much larger volume was shown very poor and too soft in texture. At the simplification test of milling method, wet milling was better then dry milling in expansion rate and high temperature treatment of dough at 6$0^{\circ}C$ gave negative effect on their quality. Extending high temperature treatment of dough, reducing sugars in the dough increased and it might be caused of starch degradation. In addition of some other protein sources to dough, Yukwa quality were in proportion to the protein content of the beans. At the long term storage of the Yukwa base, moisture absorption was different depending upon RH of atmosphere and the quality of Yukwa was inferior by storage time. By addition of some alcoholic beverage, such as Makkoli, Soju and Chungju, expansion rate and their texture were somewhat improved by increasing addition amount of them from 15% to. 30％ on dough (w/w).

• KOREAN JOURNAL OF CROP SCIENCE
• /
• v.24 no.1
• /
• pp.37-45
• /
• 1979

Experiments were conducted to determine the physicochemical properties for 1.382 tested wheat harvested in 1977. All the tested wheats had a milling yield rate of 49 to 71.5 percent. The cross combination involving S.son, Caprock and CI 12703 was generally the higher in flour yield-Flour protein content ranged from about 7 percent up to about 17 percent and sedimentation values ranged from below 20 cc to 70 cc. The cross combinations involving Bb #1 gave higher protein content and higher sedimentation values than the other combinations. The distribution of the Pelshenke value was from less 20 min. to more than 180 min. Specific sedimentation values of the 329 tested wheats showed 8.1 percent to be hard quality, while 54.4 percent were of soft quality. Intermediate wheats accounted for 37.5 percent. The lines having high milling yield rate, protein content and sedimentation value from the 329 tested wheats were Strampelli \times 69D-3607/Jogwang. S.son \times Caprock. Suweon #185 \times Toropi and Suweon #185 \times Ciano. The varieties or lines including Pribog, CI 14496 and Sturdy \times Scout/ Strampelli \times Bb-Cno showed high milling yield but low protein content and low sedimentation values. being under 9 percent and 30 cc respectively.