• KOREAN JOURNAL OF CROP SCIENCE
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• v.54 no.3
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• pp.249-259
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• 2009

Puroindoline alleles, grain characteristics, milling performances and physical properties of flour of 22 Korean wheat cultivars were evaluated to determine the influence of puroindolines genotypes on grain and flour characteristics and to provide useful information for improving milling and end-use quality in Korean wheat breeding programs. Nine Korean wheat cultivars carried with Pina-D1a/Pinb-D1a, 11 cultivars had Pina-D1a/Pinb-D1b and 2 cultivars were Pina-D1b/Pinb-D1a. Korean wheats carrying with Pina-D1a/Pinb-D1a genotypes showed lower test weight and thousand kernel weight, area and roundness of grain and hardness index in grain characteristics, lower flour yield and higher proportion of break flour in milling performances and lower average particle size of flour, ash and damaged starch content, water retention capacity, yellowness-blueness and higher lightness of flour than wheats with Pina-D1a/Pinb-D1b or Pina-D1b/Pina-D1a genotypes. Pina-D1a/Pinb-D1b genotypes showed lower 1000-kernel weight, grain area, higher average of particle size of flour, higher ash and damaged starch content than Pina-D1b/Pina-D1a genotypes. There was no difference in hardness index of grain, milling performances, flour color between Pina-D1a/Pinb-D1b and Pina-D1b/Pina-D1a genotypes. These results could present the information to improve milling quality and physical properties of flour in Korean wheat breeding programs.

• Korean Journal of Food Science and Technology
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• v.7 no.2
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• pp.96-99
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• 1975

In order to establish an optimal flour milling method for naked barley, the tempering conditions, milling after pearling and mixed flour milling of naked barley with wheat were studied, and the following results were obtained. 1. For the tempering of naked barley, treatment for 48 hours at a moisture level of 13. 5% and addition of 0. 5% water prior to the flour milling is the most useful procedure. 2. The pearling of naked barley before or after tempering lowers the ash content in the flour, but the yield is reduced considerably and two steps of processing make the procedure unsuitable. 3. For the mixed flour milling, the mixing ratio of naked barley to wheat ranging from 10 : 90 to 20 : 80 is optimal.

• Journal of Powder Materials
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• v.28 no.5
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• pp.389-395
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• 2021

Oxide dispersion-strengthened (ODS) steel has excellent high-temperature properties, corrosion resistance, and oxidation resistance, and is expected to be applicable in various fields. Recently, various studies on mechanical alloying (MA) have been conducted for the dispersion of oxide particles in ODS steel with a high number density. In this study, ODS steel is manufactured by introducing a complex milling process in which planetary ball milling, cryogenic ball milling, and drum ball milling are sequentially performed, and the microstructure and high-temperature mechanical properties of the ODS steel are investigated. The microstructure observation revealed that the structure is stretched in the extrusion direction, even after the heat treatment. In addition, transmission electron microscopy (TEM) analysis confirmed the presence of oxide particles in the range of 5 to 10 nm. As a result of the room-temperature and high-temperature compression tests, the yield strengths were measured as 1430, 1388, 418, and 163 MPa at 25, 500, 700, and 900℃, respectively. Based on these results, the correlation between the microstructure and mechanical properties of ODS steel manufactured using the composite milling process is also discussed.

• 한국초전도학회:학술대회논문집
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• v.9
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• pp.87-90
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• 1999

We have studied the annealing effects of 570 (SrTiO$_3$) single crystal substrate and the I-V properties of step-edge junctions after Ar ion milling. YBa$_2Cu_3O_7$ (YBCO) thin films are fabricated on the substrates by using pulsed laser deposition (PLD) and photolithography. The surface of Ar ion milled substrate was characterized with atomic force microscope (AFM) and scanning electron microscope (SEM) images. After the substrate was damaged by milling, the critical current density of YBCO thin films deposited on the substrate was lowered. The annealing of the damaged substrate at about 1000 $^{\circ}C$ recovered the critical current density to that before the milling. Futhermore the annealing helped junction formation due to high quality film and increased the yield rate for the fabrication of high quality step-edge junction.

• 한국초전도학회:학술대회논문집
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• v.10
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• pp.146-150
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• 2000

Two methods have been investigated to fabricate good quality step-edge Josephson junctions on STO, MgO, and LAO single crystal substrates. One is the annealing of substrates at 1050$^{\circ}$C in 1 atmospheric oxygen after Ar-ion milling. The other is the cleaning of step-edge by using Ar ion milling. The step-edge is characterized with atomic force microscope (AFM) images. And YBCO thin films are deposited by using pulsed laser. The I-V properties of step-edge junctions are characterized. The yield rate of step-edge junction is increased by new fabrication methods.

• Korean Journal of Food Science and Technology
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• v.12 no.3
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• pp.182-184
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• 1980

Milling characteristics of 11 varieties of rice were investigated. Brown rice yield was inversely related to the opening size of slotted perforation sieve and to grain width and/or thickness. Percentage of white broken rice was correlated to the grain length of brown rice. Whiteness of milled rice at the same milling degree could not be used for the measure of the degree of milling, because each variety has its color appearance.

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

• Journal of Biosystems Engineering
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• v.7 no.2
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• pp.72-85
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• 1983

Rice whitening is performed by basically two different whitening actions known as abrasive and frictional. The former adopted in the emery stone abrasive type whiteners and the latter in the jet-air friction type. Comparative milling yields and whitening efficiencies between the whitening system consisting of jet-air friction type whiteners only and the system consisting of both abrasive- and jet-air friction-types have not yet been rigorously defined. This study was to examine the effect of combined operations of abrasive- and jet-air friction-type rice whiteners on milling yields and whitening efficiencies. The small capacity commercial units of the abrasive- and friction-type whiteners were used for the experiments. The combinations of whitening treatments were: 1) Once in the abrasive type and then two to three times in the friction type, 2) twice in the abrasive and then two to three times in the friction type and 3) three to five times in friction type. In these tests, counter pressures for the friction type whiteners were established differently as required to get about the same degree of whitening at the end of predetermined numbers of the repeated operations. The speed of emery stone and the slot angle of the screen were also the factors varied in the abrasive type whitener. Sheukwang rice variety having 13.05% M.C. was used in the tests. The dependent variables were the milled- and head-rice recoveries and electricity consumption. The results of the study are summarized as follows: 1. It was found that in the whitening systems consisting of abrasive- and friction-type whiteners slot angle of the screen, the rotational speed of emery stone roller had significant effect on the milling yields and whitening efficiency. In general, the increase of the emery stone roller speed from 690 to 950 rpm presented a positive effect on milling yield, and one-pass abrasive milling combinations had higher milling yields than two-pass abrasive milling combinations. 2. It was apparent that if the slot angle of the screen and the speed of emery stone roller are modified and set at an optimum level, the combination whitening system consisting of abrasive- and friction-type whiteners is better than the pure frictional whitening system consisting of jet-air friction type in terms of milling yields and efficiencies. 3. In the rice whitening system consisting of abrasive- and jet-air friction-type whiteners, the best whitening performance was obtained when the slot angle of the screen and the rotational speed of emery stone roller were $45^{\circ}$ and 950rpm, respectively, for the one-pass abrasive milling combinations. However, for the two-pass abrasive mi11ing combinations, the best performance was obtained with $75^{\circ}$ of slot angle and 950 rpm of the emery stone roller speed. 4. As compared with pure frictional whitening systems, the combination systems produced more milled rice by 0.8-1.0% point and more head rice by 0.5-1.5% point, and consumed less electricity by 0.15-0.20 KwH per 100kg of milled rice when the abrasive whiteners were operated in the modified conditions as described in item 3 above. Further study is recommended to find out optimum operational and design conditions of abrasive type whiterners.

• 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.

• Journal of the Korean Society of Manufacturing Technology Engineers
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• v.6 no.1
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• pp.77-83
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• 1997

In this paper, we have studied internal quality including chemical compositions, microscopic structure and nonmetalic inclusion of test materials. We have analyzed dynamic characteristics of cutting force of milling including tensile strength value, hardness etc. Test materials are used in the tempered carbon steel and the non-tempered carbon steel. The obtained results are as follows: 1. In analyzing internal quality, the tempered carbon steel have typical martensite structure and the non-tempered carbon steel have ferrite + pearlite structure. 2. Yield strength, tensile strength and hardness value are in the non-tempered carbon steel but elongation is maximum value in the tempered carbon steel. 3. Cutting force is smaller non-tempered carbon steel than tempered carbon steel when feed speed and depth on cut is constant. 4. Cutting force is smaller non-tempered carbon steel than tempered carbon steel when cutting speed and depth of cut is constant.