• Journal of Nutrition and Health
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• v.25 no.6
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• pp.450-460
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• 1992

The study was performed to investigate the effect of corn bran as a fiber source on the utilization of thiamin niacin and pantothenic acid in human subjects for 8 weeks. Four different corn bran diets were fed : dry milled fine(DF) dry milled coarse(DC) wet milled fine(WF) and wet milled coarse(WC) Basal diet no corn bran bread added was employed as a control Apparent recovery of each B complex vitamin in urine was estimated to evaluate the vitamin and compared. The utilziation of three B vitamins was affected by the corn bran treatment. Dry milled corn bran had a higher recovery rate of thiamin(dry milled : 233% wet milled : 1.70%) than those receiving wet milled corn bran. Similar recovery pattern of niacin(dry milled : 1.94% wet milled : 1.50%) to that of thiamin was also observed. Particle size seemed to affect the vitamin utilization regardless of type of corn bran. Coarse bran gave a lower recovery value than fine corn bran in genreral. For pantothenic acid the recovery of the vitamin was affected to a greater extent by particle size of corn bran than by type of corn bran milling(fine: 60.22% coarse : 51.51%) Groups consuming wet milled corn bran\ulcorner(5`.57%) excreted more NDF than those fed dry milled corn bran(42.29%) Dry milled corn bran showed little or no water holding capacity poor fecal bulking properties and increased fecal transit time. The results suggest that corn bran supplementation exerts an negative effect on three B vitamin utilization.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.7
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• pp.886-890
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• 2006

Rice flours produced by dry, wet, and semi-wet milling methods were used to investigate bread-making properties. Wet milled rice flours were produced by two different steeping temperatures of $25^{\circ}C$ and $55^{\circ}C$, properties of composite flour containing 70% rice flour and 30% wheat flour with the addition of vital wheat gluten were tested. Among rice flours, wet milled rice flour showed increased mixing time and dough stability determined by a mixograph. Wet milled rice flours produced higher loaf volume compared with dry of semi-wet milled rice flours. Wet-milled rice flour steeped at $55^{\circ}C$ appeared to produce good rice breads with relatively high loaf volume. Crumb hardness of bread prepared with wet milled rice flour was lower than the other breads and increased slowly during 3-day storage at $25^{\circ}C$.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.7
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• pp.900-907
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• 2008

The physicochemical properties of black rice flours produced from dry and wet milling were carried out to investigate their applications in food processing industry. The dry milled black rice flours showed lower fat, protein, ash, and anthocyanin contents than those of wet milled black rice flours with no effect due to number of millings. Average particle sizes ($379{\sim}288\;{\mu}m$) of dry milled flours were bigger than those ($336{\sim}253\;{\mu}m$) of wet milled flours. Particles with 60 mesh or more increased with increasing milling times. Wet milled flours had higher damaged starch, water solubility index (WSI), and water absorption index (WAI) compared to dry milled flours. Pasting properties measured by rapid visco analyzer (RVA) resulted in higher pasting temperatures in dry milled flours ($62.5{\sim}69.4^{\circ}C$) than wet milled flours ($46.1{\sim}46.4^{\circ}C$). As the number of milling times increased, pasting temperature of wet milled flours were not effected. Dry and wet milling resulted in reduced trough, final viscosity, and consistency with increasing milling times.

• Korean Journal of Food Science and Technology
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• v.51 no.2
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• pp.127-132
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• 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
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• v.20 no.3
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• pp.392-398
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• 1988

Gelatinized rice flours were prepared by drum drying at different moisture contents of slurry made from dry milled and wet milled rice flours. Milled rice samples were prepared from the Chuchung and the Samgang varieties. Degree of gelatinization of drum-dried rice flours revealed over 92% at 60% moisture content of wet milled rice flours and 80% moisture content of dry milled ones. With regards to amylogram and rheological properties, drum-dried rice flours prepared from wet milled raw materials showed higher viscosity than from dry milled ones. Increasing water contents in the slurry increased water absorption index(WAI) and decreased water solubility index(WSI). Hunter's color values of drum-dried rice flour at high moisture contents showed higher L values and lower b values. For the preparation of gelatinized rice flours by drum drying process, the higher water content caused more gelatinized network structure of rice starch in scanning electron micrographs. With regards to farinogram properties of dough with drum-dried rice flours and wheat flours in mixing ratio of 1 to 9 by weight, drum-dried rice flours made from wet milled raw rice flours revealed higher MTI than from dry milled ones.

• Korean Journal of Food Science and Technology
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• v.27 no.5
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• pp.690-696
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• 1995

Properties of dry milled rice flours made of paddy with different moisture content (12.6, 18.4 and 24.4%) were compared with those of wet milled rice flour. Among dry milled rice flour, the higher moisture content of paddy the finer particle size and the more distinct shape of starch were observed. As the moisture content of paddy increased, L (lightness) value and water absorption index of rice flour were increased, while setback in amylogram and water soluble index were decreased. Lower gel consistency and gel strength were found in dry milled rice flours than in wet milled rice flour, while no significant difference was found among dry milled rice flours. Enthalpy for melting crystalline of retrograded gels was higher in dry milled rice flours made of paddy with 24.4% moisture content than in other dry milled rice flours. Wet milled rice flour had lower retrogradation enthalphy than dry milled rice flours.

• Resources Recycling
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• v.11 no.4
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• pp.3-10
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• 2002

The characteristics of dry and wet milled powder prepared by 1 cycle OREOX (oxidation and reduction of oxide fuels) treatment were investigated using the simulated spent fuel pellet. Sintered pellets simulating spent nuclear fuel burned in reactor were fabricated from $UO_2$ powder using as a starting material in fabrication of nuclear fuel. The 1 cycle OREOX-treated powder was prepared by only one path of oxidation md reduction of the simulated pellet. Powder having average particle size of less than 1 $\mu\textrm{m}$ could be easily obtained by dry milling, but not be achieved by wet milling. And, specific surface area of dry milled pow-der was higher than that of wet milled powder. Dry milled powder formed loose agglomerate, while wet milled powder showed the shape of irregular and angular particles. Dry milled powder provided higher green density, resulting in higher sintered density of higher than 95% TD and average grain size of larger than 8 $\mu\textrm{m}$ satisfying the standard specification of sintered pellets.

• Bulletin of the Korean Chemical Society
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• v.32 no.2
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• pp.536-540
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• 2011

This study reports the origin of the electrochemical improvement of $LiFePO_4$ when synthesized by wet milling using acetone without conventional carbon coating. The wet milled $LiFePO_4$ delivers 149 $mAhg^{-1}$ at 0.1 C, which is comparable to carbon coated $LiFePO_4$ and approximately 74% higher than that of dry milled $LiFePO_4$, suggesting that the wet milling process can increase the capacity in addition to conventional carbon coating methods. UV spectroscopy, elemental microanalysis, and evolved gas analysis are used to find the root cause of the capacity improvement during the mechanochemical reaction in acetone. The analytical results show that the improvement is attributed to the conductive residual carbon on the surface of the wet milled $LiFePO_4$ particles, which is produced by the reaction of $FeC_2O_4{\cdot}2H_2O$ with acetone during wet milling through oxygen deficiency in the precursor.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.3
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• pp.414-419
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• 2005

Newly harvested milled rice and stored milled rice for 2 years were steeped at the elevated temperatures of 40, 50, and 60℃ for 2hr, and physicochemical properties of the wet-milled rice flour were investigated. The lightness of rice flour was slightly higher in the newly harvested milled-rice, while yellowness was higher in the stored milled rice. For both newly harvested and stored milled rice, WAI, WSI, and gel consistency increased as steeping temperature increased. The amylograph pasting properties indicated that increasing steeping temperature increased peak viscosity. The differential scanning calorimetry (DSC) results of the rice flour showed that increasing steeping temperature increased onset and peak temperatures, with reduced gelatinization enthalphy, suggesting partial annealing occured. Particle size of rice flour from newly harvested milled rice was larger than that from stored milled rice.

• Nuclear Engineering and Technology
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• v.35 no.4
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• pp.299-308
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• 2003

Fabrication technique of $(Th,U)O_2$ pellets has been investigated. Powder mixtures of $ThO_2\;and\;UO_2$ were milled in two different ways-dry and wet milling. Milled powder was compacted and sintered to $(Th,U)O_2$ pellets. The wet-milled powder leads to a $(Th,U)O_2$ pellet having a high sintered density and uniform distribution of U and Th, compared to the dry-milled powder. The sintered density of a $(Th,U)O_2$ pellet tends to decrease by increasing the content of $ThO_2$. The thermal conductivity of $ThO_2\;and\;(Th,U)O_2$ pellets was measured by the laser flash method. The thermal conductivity of the $ThO_2$ pellet is higher than that of the $UO_2$ pellet, and the thermal conductivities of $(Th,U)O_2$ pellets containing $65wt\%\;and\;35wt\%\;ThO_2$ pellets are lower than that of the $UO_2$ pellet.