• 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.

• Proceedings of the Korean Society of Machine Tool Engineers Conference
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• 2002.10a
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• pp.297-301
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• 2002

High-speed machining generates concenter thermal/frictional damage at the cutting ed rapidly decreases the tool life. This paper I at determining the effect of cutter orienter the cutting environment on tool life, tool mechanism when down milling. In this paper, experiments were carried out in various tool and cutting environments, such as dry, wet compressed chilled air, tool life were measu evaluate machinability in high-speed milli difficult-to-cut material and die steel, Tool measured in horizontal upwards, horiz downwards, vertical upwards and vert downwards. In addition, tool life was measur dry, wet and compressed chilled air. For this a compressed chi1led-air system was manufact The results show that a horizontal cutter ori provided a longer tool life than a vertical orientation. With respect to the cutting envi compressed chilled air increased tool life. H the wet condition decreased tool life due thermal shock caused by excessive cooling high-speed mill ins and the compressed chilled had little effect.

• Journal of Ceramic Processing Research
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• v.20 no.6
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• pp.655-659
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• 2019

Calcium phosphates such as HA (hydroxyapatite), β-TCP (tricalcium phosphate) and biphasic HA/β-TCP, were synthesized by wet chemical precipitation in aqueous solution combined with ball milling process. Nanosize powders of the calcium phosphates were synthesized using Ca(OH)2 and H3PO4. The effects of initial precursor Ca/P ratio (1.30, 1.50 and 1.67), ball milling process and post heat-treatment on the phase evolution behavior of the powders were investigated. The phase of resulting powder was controllable by adjusting the initial Ca/P ratio. HA was the only phase for as-prepared powders in both cases of Ca/P ratios of 1.50 and 1.67. The single HA phase without any noticeable second phase was obtained for the initial Ca/P ratio of 1.67 in the overall heat-treatment range. Pure β-TCP and biphasic calcium phosphate (HA/β-TCP) were synthesized from precursor solutions having Ca/P molar ratios of 1.30 and 1.50, respectively, after having been heat-treated above 700 ℃. The β-TCP phase has appeared on the pre-existing DCPD (dicalcium phosphate dihydrate) and/or HA phase. Dense ceramics having translucency were obtained at a considerably lower sintering temperature. The modified process offered a fast, convenient and economical route for the synthesis of calcium phosphates.

• 한국정보디스플레이학회:학술대회논문집
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• 2005.07b
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• pp.828-831
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• 2005

Producing high transparency dielectric is still one of the most important subjects in the PDP process for improving luminous efficiency. It has been reported by many workers that transparency is improved by controlling the composition of the frit, the frit size and distribution, and the firing atmosphere. To understand the mechanism of discoloration of frit, $Bi_2O_3$ and $B_2O_3$ glasses were used for a leaching test using water and alcohol solution in milling. As a result, the frit prepared by wet milling had lower chemical durability than that prepared by dry milling. The leached layer around the frit showed high stability for heat treatment because the frit surface was covered with hydroxides or hydrates which was resulted from a reaction between the frit and the solution during milling.

• Progress in Superconductivity
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• v.10 no.1
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• pp.17-22
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• 2008

We have examined the effect of ball-milling on the superconducting properties of $MgB_2$ doped with C. The ball-milling of pre-reacted $MgB_2$ powder was carried out in dry or wet state using C or diethylenetriamine ($C_{4}H_{13}N_3$) as additives. The diethylenetriamine, whose chemical formula contains no oxygen, was chosen to avoid an excess oxidation during doping. The superconducting transition temperature (Tc) of the ball-milled or doped $MgB_2$ powders was only slightly smaller than that of undoped $MgB_2$. The critical current density (Jc) of the highly ball-milled $MgB_2$ was higher than that of C-doped $MgB_2$. The addition of diethylenetriamine was detrimental to Jc, although Tc was almost unchanged.

• Korean Journal of Human Ecology
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• v.5 no.2
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• pp.33-43
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• 2002

This study was investigated textural properties of Injulmi affected by milling methods, varieties and added water volume. Sinsunchalbyeo and Hwasunchalbyeo flours were made using Rin-dry milling(PDM) and roll-wet milling(RWM) methods. The proximate composition of waxy rice starches and waxy rice flours were similar. Water binding capacity, soluble carbohydrate and damaged starch of waxy rice flour by RWM: were higher than those of waxy rice flours by PDM. By increasing added water volume, hardness and adhesiveness of Injulmi were decreased. By increasing storage time, hardness of Injulmi was increased, but adhesiveness was decreased. The hardness of Injulmi made from waxy rice flours by PDM was higher than by RDW.

• Proceedings of the Korean Society of Crop Science Conference
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• 2017.06a
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• pp.276-276
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• 2017

This study was examined to establish a conditions for producing Tteokbokki using dry-milling rice flour which can save manpower and labor time. Since the cost of producing rice flour milled in a wet condition is 500 to 700 won/kg, which is more than twice as much as that of 300 won wheat flour, it is necessary to directly make rice flour from raw rice. The dry-milling rice flour used in the experiment was produced by Air mill (Nara machinary co. ltd., Tokyo, Japan) from 5 rice cultivars (Samkwang, Dasan-1, Boramchan, Seolgaeng, Hanareum-2), which were cultivated in A-san in 2015 year. Their particle sizes were 50, 100 and $150{\mu}m$ for each cultivar, respectively. A control was a wet-milled rice flour milled with a roll mill after the rice was soaked in water for 4 hours. The moisture content of dry-milling rice flour based on cultivars was 11 ~ 12%, and added water up to 50~55% of dry-milling rice flour weight. The RVA characteristic of peak viscosity was the highest in Dasan-1 and Hanareum-2, the lowest in Seolgaeng. The setback value used as an indicator of aging was the highest in Dasan-1, therefore Dasan-1 was expected to be quick solidification, resulting in the low tendency of sensory evaluation. The damaged starch was high in Dasan-1 and Boramchan (p<0.05) compared to others. The Hunter color L were no significant among cultivars and b value increased in all cultivars of dry-milling rice flour compared with control. The hardness of dry-milling rice flour was higher than that of the control, especially Dasan-1 and Hanareum-2 were the highest. Based on the sensory evaluation, the best cultivars were Boramchan, Hanareum-2 and Samkwang. The overall preference of dry-milling rice flour was good in particle size of 50~100um.

• 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.

• Nuclear Engineering and Technology
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• v.34 no.1
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• pp.60-67
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• 2002

The effects of ball-milling time(0 ~4 hrs) have been investigated on the change of powder characteristics, compaction behavior (compaction pressure range : 200 ~400MPa) and sinterability (1700'c in Ha atmosphere) of two different UO$_2$ powders (ex-ADU and ex-AUC) prepared by the wet process. It is observed that, while the ex-ADU UO$_2$ was little affected, the ex-AUC UO$_2$ was largely affected by the ball-milling treatment. This may be attributed to the characteristics of particle size formed during the preparation step, i.e.., the former has a small average size of about 1.0${\mu}{\textrm}{m}$, while the latter has a relatively large average size of about 301n. It appeared that the effective size reduction by ball-milling treatment is limited to the particle size larger than l${\mu}{\textrm}{m}$, and to the extent of maximum decrease in size of about 0.5tn. In the case of ex-AUC UO$_2$, it is observed that the particle size decreased with ball-milling time and green density and sintered density of the pellets prepared from ball-milled powder increased compared with those of pellets prepared from the as-received powder under the same conditions. This may be attributed mainly to the fine particles formed during the ball-milling treatment.

• Journal of Powder Materials
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• v.17 no.2
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• pp.113-122
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• 2010

Two kinds of oxide-dispersion-strengthened (ODS) 316L stainless steel were manufactured using a wet mixing process(wet) and a mechanical alloying method (MA). An MA 316L ODS was prepared by a mixing of metal powder and a mechanical alloying process. A wet 316L ODS was manufactured by a wet mixing with 316L stainless steel powder. A solution of yttrium nitrate was dried after being in the wet 316L ODS alloy. The results showed that carbon and oxygen were effectively reduced during the degassing process before the hydroisostatic process (HIP) in both alloys. It appeared that the effect of HIP treatment on increase in impact energy was pronounced in the MA 316L ODS alloy. The MA 316L ODS alloy showed a higher yield strength and a smaller elongation, when compared to the wet 316L ODS alloy. This seemed to be attributed to the enhancement of bonding between oxide and matrix particles from HIP and to the presence of a finer oxide of about 20 nm from the MA process in the MA 316L ODS alloy.