• Journal of the Korean Ceramic Society
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• v.31 no.4
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• pp.448-456
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• 1994

The reaction-sintered alumina and zirconia-alumina ceramics were fabricated from the Al/Al2O3 or Zl/ZrO2(Ca-PSZ) powder mixtures via the attrition milling. And the effects of the milling characteristics of used raw powders on reaction sintering were investigated. After attrition milling and isopressing at 400 MPa the Al/Al2O3 specimen was oxidated at 1200℃ for 8 hours followed by sintering at 1550℃ for 3 hours. Because mixed powders of flake-type Al with coarse alumina was much more effectively comminuted than the globular-type Al with coarse alumina powders, it's sintered body of more than 97% theoretical density was achived, but low contents of Al leads to relatively higher shrinkage of about 8%. And because coarse alumina particles was much more beneficial in cutting and reducing the ductile Al particles, using the coarse alumina powder was much more effective in reaction sintering. Fused Ca-PSZ powder was reaction sintered with Al at 1550℃ for 3 hours and low shrinkage ZrO2-Al2O3 composites were fabricated. But because Al/Ca-PSZ powder mixtures were not effectively milled the reaction sintering and densification was difficult. And the Ca ion in Ca-PSZ grains diffused into alumina grains during sintering so that the unstabilization of Ca-PSZ body was occured which gave the microcracks in the specimens.

• Journal of the Korean Society for Precision Engineering
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• v.21 no.1
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• pp.71-79
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• 2004

The deformed layers generated in face milling works were comparatively investigated to type 316L and nitrogen(N)-added type 316LN stainless steels. In order to characterize mechanical properties between type 316L and type 316LN, high-temperature tensile tests were conducted with different temperatures: R.T to $700^{\circ}C$. The cutting forces of three components, Fx, Fy and Fz were measured using a tool dynamometer through the face milling cutting tests. The deformed layers were measured by micro-hardness tests along deformed layers. The results of mechanical properties showed that type 316LN was superior to type 316L. The deformed layers of two steels were generated in the 1501m-3001m ranges, and type 316L was higher than type 316LN. The reason for this is due to the high strength properties by nitrogen effect. It was found that deformed structures were well observed for type 316L, but were minutely observed for type 316LN in this cutting conditions.

• Resources Recycling
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• v.20 no.6
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• pp.37-42
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• 2011

Copper chip scrape has been occurred by cutting of copper pipe. The feasibility of copper chip scrape into the copper powder by milling was studied. Two milling type such as rod milling and horizontal balling milling were applied in this research. Copper chip can not fragmented into powder by using rod milling. In contrast to rod milling, copper chip can be changed into powder by horizontal ball milling for above 36 hours. It was found that recycling of copper chip scraps into copper powder by horizontal ball milling is possible and powder fraction percent ($75{\sim}150{\mu}m$) of milled copper chip for 48 hours is 25.3%.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.59 no.1
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• pp.47-53
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• 2014

Varietal difference of eating quality by milling degree was investigated for total nine rice varieties comprised of three varieties each as excellent, good, and normal according to sensory evaluation results of cooked rice. Nine varieties were analyzed for their physicochemical properties and for the sensory evaluation according to five different degree of milling(5.5~13.5% based on brown rice). Overall score obtained through sensory evaluation was found the best in the milling degree at 9.5% and 11.5%. The overall score by rice variety was categorized into type A that showed high score at milling degree 9.5%, type B at milling degree 11.5%, and similar type C at both milling degrees 9.5% and 11.5%. The best eating quality was observed in Ilmibyeo and Koshihikari having overall eating quality excellent at milling degree 9.5% and in Chucheongbyeo and Dongjinbyeo having overall eating quality good at milling degree 11.5%. While, Palgongbyeo and Nonghobyeo having eating quality normal showed the best eating quality at milling degree 9.5% and 11.5%. Correlation analysis between overall score and physicochemical properties and five sensory evaluation items by three types of rice showed that Mg content and stickiness of type A, protein content and taste of type B, and K content and appearance of type C were highly significant correlation on overall score by panel test. Therefore, Mg contents might have affected on the stickiness of cooked rice in type A, protein contents on the taste in type B, and K contents on the appearance in type C, respectively.

• Journal of the Korean Society of Manufacturing Technology Engineers
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• v.22 no.3
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• pp.437-446
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• 2013

There have been numerous studies on end milling processes. However, these have been restricted to the application of tools for special cutting purposes. A side milling cutter can handle long, deep, and open slots in a more efficient manner, and it provides the best stability and productivity for this type of milling. In this paper, a method to predict the cutting forces in side milling is described, and simulated cutting forces are compared with those obtained by cutting experiments. In particular, the side milling process easily generates relative motion between the tools and the workpiece because it produces intermittent cutting forces that cause vibrations over a wide frequency range. Therefore, the application of a dynamic cutting model instead of a static cutting model is appropriate to forecast the cutting forces more accurately.

• Proceedings of the Korean Society of Crop Science Conference
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• 2022.10a
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• pp.314-314
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• 2022

In the production of rice flour, wet milling is a method of milling rice after soaking it in water, and it takes a lot of time and cost from milling to drying. To overcome this problem, the floury type rice was developed for dry milling and it is known to have round starch granules, low content of damaged starch after milling, and a starch structure similar to wheat. Because of its unique properties different from normal rice, it is necessary to research on processing and characteristics of floury-type rice to expand its utility in the food industry. Therefore, this study aimed to prepare the pregelatinized floury type rice (Baromi2) by autoclave and investigate their physicochemical properties. As the heat treatment time increased, the brightness decreased from 83.8 to 76.8, however, both redness and yellowness increased from 0.57 to 4.5 and from 14.58 to 21.13, respectively. Despite of same treatment time, soaking in water (10 min) before autoclaving increased the solubility and swelling power of Baromi2 over 2 times. The peak viscosity of native Baromi2 was over 2000 RVU, on the other hand, there was a significantly decrease to less than 1000 RVU of pregelatinized Baromi2. Heat treatment without immersion caused partial gelatinization of starch, resulting that some starch granules maintaining their integrity. Whereas there were no starch granules in heat treatment with soaking in water due to complete gelatinization. This study would be helpful to the suggestion of using heat-treated floury-type rice as an intermediate material in the food industry in the future.

• Proceedings of the Korean Society for Agricultural Machinery Conference
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• 2001.02a
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• pp.207-212
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• 2001

• Journal of the Korean Geotechnical Society
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• v.19 no.4
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• pp.179-190
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• 2003

The grout based on solution type makes it difficult to get the improvement of ground strength and the effefct of water curtain because it has lower strength and durability than suspension type. Nowadays, the technology of particle acceleration, that enhance the material permeability, such as grout based on solution type, and inexpensive grout, is being required. For these reasons, in this study, using wet milling system, we evaluated physical properties of manufactured factors such as water-cement ratio of particles before being milled, optimum milling capacity by controlling milling time and rpm, viscosity of materials, permeation coefficient, and unconfined compressive strength. Also, using micro wet milling apparatus which could manufacture ordinary Portland cement and high speed shear mix which could forcefully separate conglomerate particles in situ, we performed electrical resistivity investigation and falling head permeability tests to analyze differences of grouting effects. From these results, we found that the permeability of the applied equipment was much superior, and in the case of using high speed shear mixer, particles of grout material were well separated.

• Journal of Biosystems Engineering
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• v.32 no.1 s.120
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• pp.1-5
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• 2007

This study was conducted to find out effects of abnormal kernels of 0 to 30% in brown rice on quality characteristics during milling using friction type test mill. The average hardness values of abnormal and normal brown rice kernels were 6.52 kg$_f$, 8.48 kg$_f$, respectively. According to the increase of abnormal kernels in brown rice, grain temperature, required electrical energy, the broken kernels ratio, and the weight of solid matter on the surface of milled rice were increased due to crush of the abnormal kernels during milling, which proves that abnormal kernels in brown rice should be removed before milling to improve milling characteristics.

• Korean journal of food and cookery science
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• v.31 no.5
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• pp.544-550
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• 2015

This study investigated the quality characteristics of English muffins made rice flour created using different grinding methods (DPR: powdered type rice flour by dry milling. DSR: soft type rice flour by dry milling. DHR: hard type rice flour by dry milling. WPR: powdered type rice flour by wet milling. WSR: soft type rice flour by wet milling. WHR: hard type rice flour by wet milling). The volume, volume expansion, and specific volume were the highest in WPR. The shape and cross section indicated that WPR, WSR and DPR were the best quality. The L value was the highest in DHR, the b value was the highest in DPR. Hardness, gumminess and chewiness were the lowest in WPR, and the highest in DHR. According to result of the sensory evaluation, the color, flavor, appearance, texture and overall acceptability were the highest in WPR, while the taste preference was the highest in WSR.