• The Korean Journal of Community Living Science
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• v.11 no.1
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• pp.1-8
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• 2000

The characteristics of rice-breads with wet-milling and dry-milling rice-flours were investigated. Rice-breads by wet-milling had a good fermentation than the breads by dry-milling. Also, the fermentation of mugwort rice-breads was lower than those. Rice-breads by dry-milling indicated the higher value in hardness and the lower value in springiness, cohesiveness and chewiness than rice-breads by wet-milling. Also, mugwort rice-breads was the higher value in hardness, springiness, chewiness and the lower value in cohesiveness than rice breads. The test of the sensory characteristics for rice-breads showed that moistness, springiness, chewiness was higher for rice-breads by wet-milling. The sensory characteristics of mugwort rice-breads were lower than those, of rice-breads except the chewiness. Overall quality of rice-breads by wet-milling was higher than that of rice-breads by dry-milling. The overall quality of mugwort rice breads was higher than that of rice-breads by wet-milling, but lower than that of rice-breads by dry-milling.

• Korean journal of food and cookery science
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• v.10 no.4
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• pp.329-333
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• 1994

This study was conducted to examine the expansion characteristics of Jeung pyun prepared by wet-milling and dry-mining rice flours. The fermented time was reduced when the added water was in the higher percentage. The Microstructure of Jelungpyun examined by SEM had a better quality when the added water was 80% for the Jeungpyun by wet-milling and 100% for Jeungpyun by dry-milling. Generally the Jeungpyun by wet-milling had a good fermentation than the Jeungpyun by dry-milling.

• 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.

• 한국정보디스플레이학회:학술대회논문집
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• 2004.08a
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• pp.555-557
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• 2004

We report the effect of the particle size (D50) and PSD (Particle Size Distribution) of glass frit on the transparency of transparent dielectric layer of PDP. The milling efficiency of wet milling with water was the best among the dry milling, wet milling with IPA and wet milling with water. The transparency increased with the reduction of particle size of glass frit as the milling time increased. Also the transparency changed by the PSD of glass frit. Glass frits of broad PSD showed high transparency compared with the glass frits of sharp PSD.

• Resources Recycling
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• v.9 no.4
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• pp.50-55
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• 2000

Recycling technology of aluminum foil scraps into aluminum flake powder by ball milling in dry or wet conditions was studied. Aluminum foil were laminated each other, elongated through microforging by the falling balls, fragmented into small foils and then changed into flake powder during ball milling. It is also possible to recycle foil scraps with thickness less than $60\mu\textrm{m}$ into aluminum paste by wet ball milling. As initial foil thickness decreases, foil is easily milled to flake powder by wet milling in mineral spirits. the appearance and the opaque character of glass painted with aluminum paste obtained by wet milling of foils are similar to those of aluminum paste made by ball milling of gas atomized powder.

• Korean journal of food and cookery science
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• v.11 no.3
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• pp.213-219
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• 1995

The characteristics of Jeungpyun were investigated with different milling methods of rice flour. The moisture content of Jeungpyun was similar to that of the rice flours. In the color of Jeungpyun, L-value was increasing but a and b-value were decreasing as its moisture content was increasing. The analysis on the texture of Jeungpyun showed that Jeungpyun by dry milling indicated the higher value in hardness and the lower value in springiness, cohesiveness and chewiness than Jeungpyun by wet milling. The test of the sensory characteristics for Jeungpyun showed that whiteness, moistness, springiness and chewiness was higher for Jeungpyun by wet milling. But the softness was lower. Overallquality of Jeungpyun by wet milling was higher than Jeungpyun by dry milling. Generally, Jeungpyun prepared by Pin-mill was the best in quality. In particular, Jeungpyun by wet milling was better for the added 80％ of water and Jeungpyun by dry milling was better for the added 100％ of water.

• Applied Chemistry for Engineering
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• v.21 no.3
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• pp.311-316
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• 2010

This study aimed to prepare antimony-doped tin oxide (ATO) dispersion with high stability. The methods to achieve this goal were sought by investigating the changes of ATO particle size, size distribution, dispersion property as wet ball milling treatment time increased. And the changes of wet ball milled ATO dispersion property were also investigated, as pH increased. The changes of ATO particle size and size distribution, according to wet ball milling treatment time were evaluated with laser diffraction particle size analyzer and scanning electron microscope (SEM). The changes of ATO dispersion property, as wet ball milling treatment time and pH increased, were evaluated with zeta potential analysis and Turbiscan. By 60 min wet ball milling treatment time, ATO particle size decreased and size distribution became narrower, as the treatment time increased. After 60 min milling, the ATO particle size decreased to less than 30% of the initial size and the size distribution was narrowed to $0.1{\sim}5{\mu}m$ from $1{\sim}35{\mu}m$. However, more than 60 min milling, ATO particles aggregated and the particle size increased. ATO dispersion stability also increased as the treatment time and pH increased because the reduced particle size increased particle surface energy and repulsion between particles and the increased pH enhanced particle surface ionization. Hence, after proper length of wet ball milling treatment, highly stable ATO dispersion can be prepared, as increasing pH of the dispersion.

• The Korean Journal of Food And Nutrition
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• v.28 no.6
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• pp.1065-1070
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• 2015

A high-yield Korean rice cultivar cv. Boramchan and Hanmaeum, and rice cultivar for use in staple cv. Hopum were prepared and investigated for their physiological characteristics. Water content, water holding capacity, amylose content, damaged starch content, particle size, and pasting properties of the rice flours were measured. Moisture content of the Boramchan and Hanmaeum, made under wet and dry milling conditions, were as follows: wet conditions (14.79% and 13.56% respectively) and dry conditions (7.98% and 7.14% respectively). Water holding capacity of the Boramchan and Hanmaeum made by wet milling condition was 236.67% and 231.35%, respectively. Water holding capacity of the samples made by dry milling condition showed a higher score compared with other samples. The amylose content of Hopum, Boramchan, and Hanmaeum made by dry milling condition were 19.12%, 19.55% and 19.59%, respectively. Damaged starch contents of the samples made by wet milling showed a lower score. Final viscosity of Hopum, Boramchan, and Hanmaeum made by wet milling condition was 2,604, 3,052, and 2,917 cp, respectively. In this study, the results indicated that the super-yield Korean rice flour made by wet milling condition tends to show a lower water holding capacity, damaged starch contents and particle size, as compared to controls. However, a setback of the super-yield Korean rice flour was a higher score as compared to the controls, regardless of the milling conditions.

• Korean journal of food and cookery science
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• v.26 no.6
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• pp.727-736
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• 2010

The purpose of this research was to compare the physicochemical compositions and morphological properties of five varieties of rice flours (RR, RGD, RSGD, RWDG, RWGD). RR was raw milled rice without washing, RGD was raw rice flour without soaking, RSGD was raw milled rice flour with 0 hr of soaking, RWDG was raw rice flour with 8 hr of soaking and grinding after drying, and RWGD was raw rice flour with 8hr of soaking and drying after grinding. The protein and lipid contents of wet milling rice flour (RSGD, RWDG, RWGD) were significantly lower than those of dry milling rice flour (RR, RGD). L and a values were significantly increased in wet milling rice flour, and b value was significantly increased in dry milling rice flour. Scanning electron microscopy (SEM) showed that RWDG and RWGD were distributed as separated fine particles in rice flours. The WBC of RWDG and RWGD were higher than those of other rice flours. Solubility was significantly increased according to the temperature, and swelling power of RWDG was higher than that of other rice flours at 50 and $60^{\circ}C$. Using RVA, the initial pasting temperature and setback of RWDG were lower and the peak viscosities of RSGD and RWDG were higher than those of other rice flours. Using a mixograph, peak times were not significantly different among the groups, wheras peak heights were significantly decreased in RSGD, RWDG, and RWGD. The peak width of RWGD was lower than those of other rice flours. Based on these findings, RWDG flour was less damaged, and had a lower setback and pasting temperature, which makes it an appropriate rice flour for commercial mass production.

• 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.