• 한국식품저장유통학회지
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• 제13권6호
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• pp.675-680
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• 2006

본 연구에서는 쌀의 불균일도정 조건이 저장중 품질에 미치는 영향을 구명하기 위하여 불균일도정 2수준, 균일도 정 1수준에 대하여 저장온도 5, $25^{\circ}C$ 수준에서 8주간 저장하면서 함수율, 중량, 지방산가, 동할율, 백도, b값 등 품질특성과 관능검사를 수행하였다. 도정과정에서 불균일도정은 과도정이 발생하면서 균일도정에 비해 함수율 차이가 발생하였으며, 저장과정에서 함수율 변화의 차이는 나타나지 않았지만 초기함수율 차이가 지속적으로 유지되었다. 또한, 저장온도가 높을수록 함수율 및 중량감소가 크게 나타났다. 저장온도가 높거나 불균일도정이 심할수록 지방산가는 크게 증가하여 품질에 영향을 미치는 것으로 나타났다. 동할증가율은 저장온도 및 불균일도정에 따라 다소 차이가 나타났다. 저장온도가 높고 불균일도정이 발생할수록 저장기간이 증가하면서 백도는 감소하고 b값은 다소 증가하는 경향을 보였다. 불균일도정 정도가 가장심한 불균일도정 I의 경우저장 전 관능검사에서 균일도정 및 불균일도정II에 비해 낮은 수준에서 유의적인 차이가 나타났으며, 저장기간이 증가하여도 동일한 결과이었다.

• Journal of Biosystems Engineering
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• 제7권2호
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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.

• Journal of Biosystems Engineering
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• 제3권1호
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• pp.47-63
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• 1978

This study was conducted to obtain a basic information necessary to assess present rice milling technology in Korea The profiles for milling plants was analyzed by survey work.For the private custom-work mills, which process about 80 percent of domestic rice consumption ,their actual milling test for the identical samples as used for filed mills was conducted. Two rice varieties Japonica and Tongil-type were associated with the experiments. The results are summarized as follows: 1. Analyses for private custom-work mills showed their general aspects as; about 91 percent of the mills belonged to an individual owner ship ; more than 93 percent of the mills was established earlier than 1950 ; about 80 percent of the mills was powered with electric motor; mills having less than two employees were about 75 percent; about 45 percent of the mills provided for warehouse in storing customers cereal grains. 2. The polishers installed in 1,255mills within the surveyed area (7 counties) have been supplied by 44 different domestic manufacturers ;in but about 60 percent of which was supplied by 6major manufacturers. The polishers could be classified into two categories in terms of principles of their polishing actions ;jet-pearler and friction types. About 51 percent of the mills was equipped with the former which has been recognized as giving greater milling recovery than the friction types. 3. Reason for owners of private mills to supplement new machines was due mainly to pgrading their mills to meet the requirements that established by the Government. However, about 60 percent of the mill owners intended to replace with new pearler by their own needs to meet with new high yielding varieties. 4. Processing systems of each previate rice mills surveyed could be classified into three categories, depending upon whether the systems posessed such components as precleaner and paddy separator or not. Only 36.7 percent of mills was installed with both precleanr ad paddy seperrator, 5.0 percent of mills did have neither percleaner nor paddy seperator, and rest of them equipped only one of the two. Hence,it is needed for about 63% of rice miils to be supplemented with these basic facilities to meet with the requirements for the standaized system. 5. Actual milling capacity measured at each field rice mills was shown a wide variation, having range from about 190 to 1,210 kg/hr. The percentages of mills classified according to daily milling capacity based on this hourly capacity were 24.3% for the capacity less than 3 M/T a day; 20.0% for 3-4 M/T; 15.6% for 4-5 M/T; 6.7% for 5-6 M/T; 22.3% for 6-7 M/T; and 11.0% for more than 7 M/T a day. 6. Actual amount of rice processed was about 310 M/T a year in average. About 42% of total milled rice was processed during October to Decembear, which formed a peak demand period for rice mills. The amount of rice milled during January to May was relatively small, but it had still a large amount compared to that during June to September. 7. Utilization rate of milling facility, i. e., percentage of the actual amount of milled rice to the capacity of rice mills, was about 18% on the year round average, about 41% in the peak demand season, and about 10% during June to September. Average number of operating days for mills surveyed was about 250 days a year, and about 21 days a month. 8. Moisture contents of paddy at the time of field mill tests were ranged 14.5% to 19.5% for both Japonica and Tong-i] varieties, majority of paddy grains having moisture level much higher than 1530. To aviod potential reduction of milling recovery while milling and deterioration of milled rice while storage due to these high grain mJisture contents, it may be very important for farmers holding rice to dry by an artificial drying method. 9. Milling recovery of JapJnica varieties in rice mills was 75.0% in average and it was widely ranged from 69.0% to 78.0 % according to mills. Potential increase in milJing recovery of Japonica variety with improvement of mill facilities was estimated to about 1.9%. On the other hand, milling recovery of Tong-il varieties in the field mill tests was 69.8% in average and it ranged from 62% to 77 %, which is much wider than that of Japonica varieties. It is noticed that the average milling recovery of Tong-il variety of 69.8% was much less than that of the Japonica-type. It was estimated th3.t up to about 5.0% of milling recovery for Tong-il variety could be improved by improving the present lo'.ver graded milling technology. 10. Head rice recoveries, as a factor of representing the quality of commercial goods, of Japonica and Tong-il varieties were 65.9% and 53.8% in average, and they were widely ranged from 52% to 73% and from 44% to 65% , respectively. It was assessed that head rice recovery of Japonica varieties can be improved up 3.3% and that of Tong-il varieties by 7.0% by improving mill components and systems.

• 한국정밀공학회지
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• 제15권2호
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• pp.114-123
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• 1998

In the end milling process, the information of the surface errors plays an important role in adaptive control systems for precision machining. As the measuring accuracy of the surface errors directly matches the control's, it is an important factor for evaluating the performance of the system. In order to obtain the surface errors, the prediction using the cutting force, torque, motor power etc. is frequently practiced owing to the easiness in measurement. In the implementation of the prediction, the information on the cutting depths make it concrete and precise. Actually the axial depth of cut limits the range of the calculation. In general, it is not easy to know the cutting depths due to irregular shape of workpieces, inaccurate positioning of them on the table of machine tool, and machining error in the previous cutting. In addition to, even if cutting depths are informed, it is difficult to match the individual position of the cutter on the varying shape of the work material. This work suggests an algorithm estimating the cutting depths based on cutting force and makes it precise to predict the surface error. The proposed algorithm can be applied in more extensive cutting situations, such as presence of the tool wear, change of the work material hardness, etc.

• 한국식품과학회지
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• 제7권2호
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• pp.85-90
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• 1975

일정한 제분 조건하에서 쌀보리의 제분수율은 겉보리의 경우보다 약 10% 높았으나, 제품속의 회분함량은 오히려 낮았다. 그리고 쌀보리 가루의 아미로그람은 겉보리가루보다 높은 점성을 보였다. 보리가루와 밀가루의 10:90 및 30:70 혼합물로 부터 만든 반죽의 화리노그람에서는 보리가루 함량이 증가함에 따라서 제빵품질이 감퇴됨을 살폈다. 또, 제빵비교 시험에서도 쌀보리가루의 경우 겉보리가루보다 안정성이 높았고, 탄력이 좋았으며, 조직이 튼튼하였다.

• 한국정밀공학회:학술대회논문집
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• 한국정밀공학회 1997년도 춘계학술대회 논문집
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• pp.1033-1037
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• 1997

In the end milling process, the information of axial and depths of cut plays an important role in adaptive control systems for precision machining and tool monitoring systems for unmanned machining. In general, it is not easy to know the depths of cut due to irregular shape of workpieces, inaccurate positioning of them on the table of machine tool and machining error in previous cutting. In addition to, even they are informed, it is difficult to match the individual position of the cutter on the varying shape of the work material. This work suggest an algorithm estimating the depths of cut based on cutting force sigal. The proposed algorithm can be applied in more extensive cutting situations, for example, presence of the tool wear, variation of work material hardness, etc.

• 소성∙가공
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• 제15권8호
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• pp.539-543
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• 2006

Experimental studies are carried out in order to investigate the effects of heat treatment on the surface machined by W-EDM. In this work, two ways of heat treatment after W-EDM are considered. As a comparison, the machined surface by a traditional method such as milling/grinding is also considered. Thereby, specimens are prepared by four different machining methods. Those are (1) milling and then grinding, (2) wire-cut electric discharge machining (W-EDM), and (3) low temperature heat treatment or (4) high temperature heat treatment after W-EDM. The resulting surface roughness are measured and the changes of surface microstructures are investigated using the scanning electron microscope (SEM) with energy dispersive X-ray spectrometer (EDS). In general, heat treatment after W-EDM result in smoother surface and better chemical composition at the machined surface. Especially, high temperature tempering could remove defects in the thermally affected zone, which cause an overall deterioration of the surface machined by W-EDM.

• 한국자기학회지
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• 제12권2호
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• pp.57-63
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• 2002

Nd-Fe-B계 소결자석의 특성을 향상시키기 위해서는 Nd-Fe-B계 합금의 조성 및 제조공정을 조절하여 자성분말의 입도 및 입도분포, 강자성상인 N $d_2$F $e_{14}$B상의 분율, 자성분말의 배향도, 산소 함량, grain size 등과 같은 factor들을 최적화 하여야 한다. 본 연구에서는 실험실 규모로 Nd-Fe-B계 합금 조성 및 공정 조절을 통하여 Nd-Fe-B계 소결자석을 제조하는 연구를 수행하였으며, 분쇄매체 분쇄시간 및 ball size에 따른 Nd-Fe-B계 소결자석의 자기적특성을 분석하여 최적의 분쇄조건을 조사하였다. 또한 분쇄공정 중 FeGa합금을 첨가하여 잔류자속밀도의 감소없이 Nd-Fe-B계 소결자석의 보자력을 향상시킬 수 있었다. 이와 같은 분쇄 조건의 연구, FeGa 합금에 의한 보자력 향상, 건식분쇄 방법 및 powder blending 공정을 적용하여 잔류자속밀도( $B_{r}$,) : 14.4kG, 보자력($_{i}$ $H_{c}$) : 9.4kOe, 최대자기에너지적((BH)$_{\max}$) : 47 MGOe의 자기적 특성을 갖는 Nd-Fe-B계 소결자석을 제조하였다.

• Journal of Biosystems Engineering
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• 제38권2호
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• pp.103-112
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• 2013

Background: The Korean government launched a project in 2008, where the amount of rice used as raw ingredient in rice-based foods in 2012 was planned to increase up to 10% (470,000 ton) of the total rice production through developing various new rice-based processed foods and their commercial manufacturing technology. Among the four major rice-based processed foods, rice cakes and noodles need rice flour as their main raw ingredient. Technology in rice flour utilization and manufacturing is far behind than the technology pertinent to wheat flour in many subject areas. Purpose: This review aims to provide information on rice flour utilization and manufacturing with some fundamental subjects in the area of size reduction. Results: A variety of food items including bread, noodle, cake, cookie, muffin, pre-mix, beverage, vinegar, surimi, and artificial meat have found rice flour as their raw ingredient. Rice bread made out of 100% rice flour has been developed and is now sold in retail stores. Various noodle products made from rice flour are also on the market. Issues on product definition and labeling regulation about rice flour content of the products were explored. Generalized grinding equations available in the literature were seldom used in practice; instead, it has been a general practice to develop empirical equations from test milling data. Introductory remarks on three popular particle size measurement methods (sieving, Coulter counter, light diffraction) were explained. Mathematical expressions frequently used to describe particle size distribution and to correlate cumulative quantity of particles with particle size were represented. Milling methods used in producing rice flour were described along with their advantages and disadvantages. Because of their profound effect on functional properties of the rice flour, four rice flour milling equipments used at both laboratory experiments and commercial manufacturing plants were discussed.

• Preventive Nutrition and Food Science
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• 제12권3호
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• pp.167-172
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• 2007

This study was conducted to determine the effect of hygienic processing (HP) on the reduction of microorganisms during manufacturing of saengshik with two vegetables (carrots and cabbage) and two grains (barely and glutinous rice) compared to general processing (GP). For GP, distilled water was used for washing raw materials and equipment. For HP, aqueous ozone (3 ppm) in combination with 1% citric acid and 70% alcohol were used for washing raw materials and the equipment, respectively. In carrots, after cutting, total aerobic bacteria (TAB), yeast and mold (YM) and coliforms were significantly increased to 5.19, 8.04 and 2.08 ($log_{10}$ CFU/g), respectively (p<0.05). Washing effectively reduced the increased microorganisms from cross contamination during cutting, but cross contamination increased with subsequent GP drying and milling procedures to 8.56, 8.27 and 3.71 ($log_{10}$ CFU/g) for TAB, YM and coliforms, respectively (p<0.05). On the other hand, HP washing of carrots with 3 ppm ozone in combination with 1% citric acid showed higher antimicrobial effect than GP washing, significantly decreasing the number of microorganisms (p<0.05). Further cross contamination did not occur through drying and milling due to cleaning the equipments with 70% alcohol prior to processing. After milling, the number of TAB, YM and coliforms were significantly decreased to 3.89, 4.47 and not detectable level ($log_{10}$ CFU/g), respectively (p<0.05). Similar results were observed in cabbage and grains. During storage for two months at different temperatures (22 or $4^{\circ}C$), there were no changes in numbers of spoilage microorganisms in the packaged saengsik after either processing. This suggests the importance of HP for the reduction of microorganisms during saengsik production, and demonstrates the effectiveness of disinfection at each processing stage in minimizing contamination levels to enhance microbial safety of saengshik products.