• Proceedings of the Korean Nuclear Society Conference
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• 2005.10a
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• pp.298-299
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• 2005

• Korean Journal of Food Science and Technology
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• v.20 no.4
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• pp.504-510
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• 1988

The physicochemical properties of rice flours which were obtained by dry milling(blade, hammer, test and micro mill) and wet & dry milling (roller & micro mill) were investigated. The resulting flour particle sizes were reduced in the order that of blade, hammer, test, micro and roller & micro mill. Scanning electron microscopic examination showed that the starch granules were freed from the imbedding matrix as the particles became finer. The test-milled flour had the hightest levels of starch damage, maltose value and hot-water soluble amylose content, and the blade-milled flour showed the lowest levels. Amylograph viscosity and gelatinization temperature of the flours decreased as the particles became finer, and the addition of $Hg^{+2}$ increased the peak viscosity of the dry-milled flour pastes, whereas the wet & dry-milled flour did not show any changes. The blue values and ${\lambda}$max values of the iodine complex of the cold-water extractable ${\alpha}-D-glucan$ from flours were in the range of 0.023-0.029 and 518-522nm, respectively, indicating these materials were shown to be mainly composed of amylopectin-like polymer.

• Resources Recycling
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• v.26 no.4
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• pp.71-78
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• 2017

This study investigated the recovery of metallic aluminium in the black dross generated from used beverage can recycling process with crushing mechanism such as compression and impact. The as-received Al black dross had a spherical shape, and its size was about 10~40 mm. Also, The X-ray diffraction pattern showed that the main contents of black dross are composed of halite (NaCl), sylvite (KCl), spinel ($MgAl_2O_4$) and corundum ($Al_2O_3$). A metallic aluminium recovery test was performed using jaw crusher and hammer mill having different crushing mechanism. It was analysed that Jaw crushing process can separate into metallic aluminium and non metallic constituents. However, hammer milling process shows significant difference on the separation results. It was found that jaw crushing process was effective for recovery of metallic aluminium in the black dross than that of hammer milling process.

• Proceedings of the Korean Society for Agricultural Machinery Conference
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• 2002.02a
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• pp.257-262
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• 2002

본 연구에서는 분쇄방법에 따른 감초 분쇄생성물의 특성을 분석한 결과는 다음과 같다. 1. Hammer mill의 경우 d$_{80}$=750$\mu\textrm{m}$로 중간미분쇄의 입도범위를 가지며 비표면적은 0.269m/g로 분석되었고, Pin mill의 경우 d$_{80}$=600$\mu\textrm{m}$로 Hammer mill보다 입자크기는 조금 작으나 중간미분쇄영역의 입도범위를 가지며 비표면적은 0.324m$^2$/g로 분석되었고, Turbo mill은 d$_{80}$=250$\mu\textrm{m}$와 비표면적은 0.370m$^2$/g로 입자의 크기가 가장 작아 다른 분쇄기보다 분쇄능이 가장 우수한 것으로 분석되었다. 2. Hammer mill의 분쇄메커니즘은 대부분 충격, 일부 전단과 마찰에 의해 분쇄가 행해지고, Pin mill은 핀 사이에서의 전단, 충격, 마찰에 의해 분쇄된다. 즉 충격과 마찰에 의한 분쇄는 전단력에 의한 분쇄메커니즘보다 분쇄 능이나 분쇄효율이 상대적으로 낮은 것을 알 수 있었으며 주로 전단력과 충격, 반발력에 의해 분쇄가 이루어지는 Turbo mill의 분쇄능 및 분쇄 효율이 우수함을 알 수 있었다. 본 연구에 의해서 감초와 같이 섬유질을 많이 함유하고 있는 원료를 분쇄할 경우 분쇄메커니즘이 전단력인 분쇄기가 가장 적합하고, 분쇄중 소요되는 동력 면에서도 기존 분쇄기보다 우수한 Turbo mill의 분쇄조건을 확립해야 한다고 사료된다. 사료된다.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.3
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• pp.370-374
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• 2003

Cell cracking method using a non-collision was evaluated for the possibility of new red ginseng grinding technique. Based on particle size distribution analysis by 1size shaker, the ratios of 100 mesh penetrated particles were 94.9% for hammer mill (group A) and 95.6% for cell crack (group B). The ratio of 120 mesh penetrated particle of group A was higher than that in group B. The particle size distributions for 100 mesh non-penetrated Powder between 2 groups were not significantly different, and particle size distribution analysis by laser scattering analyzer showed that the particle size ranges were 0.77~128.07 ${\mu}{\textrm}{m}$ for group A and 4.24~180.07 ${\mu}{\textrm}{m}$ for group B. The Particle size distribution in group A was more broad than that in group B. The mean particle size in group B was larger than that in group A, while the standard deviation of particle size distribution in group B was less than that in group A. Structural surface characteristics, in group A, particle size distribution was broad and the distribution curve was amorphous. The structure of individual particles was similar to unequal stone which was roughly grinded and had soft cotton-like surface. In the contrary, in group B, particle size distribution was relatively narrow and also individual size particles were ubiquitously distributed. The structure of individual particles was unequal cut stone shape.

• Journal of the Korean Professional Engineers Association
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• v.17 no.4
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• pp.28-39
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• 1984

Experiments were carried out for the development of a processing method of soybean into full-fat or defatted flour, using two varieties of soybean (kwangkyo produced in Korea and Bragg produced in India) Samples were subjected to dry dehulling, size reduction and wet heat treatment processes to make soybean flours. The quality of soybean flours were evaluated, and the results obtained were summarized as follows. 1. Crude fiber content of dehulled soybean was under 3.0% which indicated satisfactory dehulling, and there was no significant difference in crude fibre content between two varieties. 2. When dehulled soybean was cracked into soy grits by a hammer mill, 98.71∼98.86％ of the soy grit was in the range of 10∼18 mesh which was the optimum size of particle for quick and uniform penetration of heat into the intra-particle air spaces. 3. Moisture content of soy flour after steam treatment at 15 psig for 5 to 30 min was only 0.29∼1.68% which did not hinder the next milling operation. 4. From the color analysis of soy flours, it was observed that the dominant wavelength for all the samples are in a very narrow range from 575 to 581 nm and the color variation was from yellow to yellowish orange. Twenty to twenty five ％ higher reflectance was observed in the defatted flours than full fat flours. The ％ chroma of the defatted flour slightly increased as the duration of steaming of soy grits increased, whereas that of the full-fat flour did not. 5. The protein extractability in the defatted flour at pH 7.6 showed progressive decrease in solubility from 48.40％ (Bragg), 75.20％ (kwangkyo) for untreated flours to 9.75％ (Bragg), 26.27％ (kwangkyo) for 30 min steaming. But Kwangkyo variety showed twice higher protein extractability than Bragg variety.

• Proceedings of the Korean Society of Crop Science Conference
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• 2022.10a
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• pp.300-300
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• 2022

Wheat (Triticum spp.) is an important source of food worldwide and the focus of considerable efforts to identify new combinations of genetic diversity for crop improvement. In particular, wheat starch composition is a major target for changes that could benefit human health. Starches with increased levels of amylose are of interest because of the correlation between high amylose content and elevated levels of resistant starch, which has been shown to have beneficial effects on health for combating obesity and diabetes. In this study, high amylose wheat germplasms from other countries were collected and cultivated in Korea, and then the content of amylose was evaluated, we examined amylose content in 614 wheat germplasm. Furthermore, amylose content was validated using several milling processes such as roller, hammer, and grinding mill. As a result, the amylose content distribution was divided into five groups. The range of the amylose levels in whole wheat flour was 18.3% to 29.6%. In addition, the mutant lines were screened for high amylose, and two mutant lines (WX-1046 and WX-1074) exhibited a comparable amylose content to Keumkang whole wheat (19.6%). It has been established that high amylose indicated SS IIa null and necessitate GBSS. Based on these findings, it may be helpful to develop high amylose wheat germplasm and production techniques, particularly in Korea.