• Journal of the Korean Society of Food Science and Nutrition
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• v.19 no.6
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• pp.617-624
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• 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 Materials Research
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• v.11 no.3
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• pp.227-235
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• 2001

In this work, Zn$_2$SiO$_4$:Mn phosphors were prepared by solid state reaction. The effect of sintering/reduction temperature, flow rate of H$_2$-5%/$N_2$-95% mix gas, and ball milling conditions have been investigated on the sake of PDP(Plasma Display Panel) application. The characteristics such as particle morphology and photoluminescence of prepared phosphors were compared to those of commercial Zn$_2$SiO$_4$:Mn Phosphors. It was found that the Phosphor synthesized at 130$0^{\circ}C$ with 0.08 Mn concentration had a maximum brightness, This brightness was increased more 20% by reduction treatment under 100me/min flow rate of 5%H$_2$-95%$N_2$ mixed gas. The size of particles decreased under 3$\mu\textrm{m}$ after ball milling. Especially, higher luminescence was obtained in our Zn$_2$SiO$_4$:Mn phosphors than commercial Zn$_2$SiO$_4$:Mn phosphors, so that they are able to be applied for PDP.

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

• Applied Biological Chemistry
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• v.27 no.1
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• pp.21-28
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• 1984

The milling property of ti different Australian Wheat varieties (Australian Prime Hard (APH), Australian Hard (AH), Western Australian Wheat (WAW), South Australian Wheat (SAW), Australian Standard White (ASW) and Australian Soft Wheat (SW) was investigated by using $B{\ddot{u}}hler$ test mill. The flour characteristics were evaluated by farinograph, mixograph, amylograph, sedimentation and pelshenke tests. The milling race of Australian wheats varied from 59% to 66%, and that of Suwon 219 (Korean variety) was 65.5%. The milling rate was significantly related to the seed weight but less extent to the bulk density of grain. The flours obtained from the wheat varieties exhibited distinctly different chemical compositions and dough properties. The protein content of the flour varied from 14.47% (APH) to 6.59 % (SW). The gluten forming ability of APH and AH was very high, but very low with ASW and Sw. On the other hand, ASw and WAW showed very high gelatinized viscosity, while SAW marked exceptionally low viscosity.

• 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 for Technology of Plasticity Conference
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• 2009.10a
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• pp.227-230
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• 2009

In order to predict failure behavior of advanced high-strength steel sheets (AHSS) in hole expansion tests, damage model was developed considering surface condition sensitivity (with specimens prepared by milling and punching: 340R, TRIP590, TWIP940). To account for the micro-damage initiation and evolution as well as macro-crack formation, the stress triaxiality dependent fracture criterion and rate-dependent hardening and ultimate softening behavior were characterized by performing numerical simulations and experiments for the simple tension and V-notch tests. The developed damage model and the characterized mechanical property were incorporated into the FE program ABAQUS/Explicit to perform hole expansion simulations, which showed good agreement with experiments.

• Journal of the Korean Society of Food Science and Nutrition
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• v.23 no.5
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• pp.816-821
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• 1994

The physicochemical properties and cooking qualities of six cultivars of covered barley, four malting barley and six naked barley were investigated. The 1, 000 kernel weight was heavier in the malting barley and ash content was the highest in covered barley. The varietal variation of amylose content was 17.7 to 20.2%. $\beta$-Glucan viscosity was generally lower in the malting barely, and varied greatly among barley cutivars with 2.16 to 8.47 cSt. The pearling rate was highest in naked barley with a mean of 75.5% and protein content of aw and pearled barely was significantly different with cultivars. In the cultivars tested, Doosan 8, Youngsan and Iri 5 showed the higher milling rate. Amylose patterns showed that the covered barley cultivars has lower gelatinization temperature and higher peak height and height at 50 $^{\circ}C$ than the malting and naked barley. The water absorptions were highest in covered barley cultivars , and lowest in naked barley cultivars. The soluble solid was highest in naked barley cultivars.

• Journal of the Korean Society of Manufacturing Technology Engineers
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• v.4 no.2
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• pp.31-37
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• 1995

This study is focused on the prediction of appropriate tool life by clarifying the correlation between progressive tool wear and AE signal. when rcutting SM45C by End mill in machining center. First of all, end mill have a problem that position of sensor sticking because it is revolution tool, but I think that it can be bained specific character according to sticking Sensor in the Vise. Consequently, the following results have been obtained; 1. Each cutting speed of feed rate over 0.1mm had a tendency to increase linearly according to the RMSAE 2. The level of AE signal at the same cutting area was more sensitive to depth of cut tharn the variation of feed rate 3. In the range of cutting duringqr about 75minqr atqr cutting speed 27m/min flankqr wear turns up aboutqr 0.21mm, aboutqr 0.29mm in the caseqr of about 65minqr at 33/min, qr hereby RMSAE increased rapidly at 0.2mm flank wear, also AE-HIT and CUM-CNTS.

• Textile Coloration and Finishing
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• v.6 no.4
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• pp.27-33
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• 1994

Wool fabrics were treated with low temperature oxygen plasma and/or protease, and examined for their mechanical and dyeing properties. By plasma-treatment the strength of wool fabric increased and higher rate of weight loss for protease treatment was obtained. When dyed by levelling type acid dye equilibrium dye uptake appeared same, but rate of dyeing increased by the plasma treatment, while, with milling type acid dye, both of them increased greatly in the order of untreatedplasma/protease-treated. It was assumed from the above results that plasma affects the surface of fiber, and enzyme attacks mainly the inner part of fiber. This was confirmed again by scanning electron microscope.

• Proceedings of the Korean Society of Machine Tool Engineers Conference
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• 2001.04a
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• pp.188-191
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• 2001

Generally, main factors of tool damage are cutting speed, feed rate and depth of cut. The increase of those factors can cause tool breakage or worsen product quality such as machining accuracy deterioration. Those three factors are concerned with cutting force. Cutting force reaches at its maximum value when cutter blade cuts away the object directly, and it is the time when tool damages are at high probability. In this study, we detect the maximum cutting force affecting tool damage and control the maximum cutting force based on the measured peak force.