• Journal of the Korean Society of Food Science and Nutrition
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• v.23 no.4
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• pp.686-697
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• 1994

The hardness of hard red winter (HRW) wheat had an effect on the yield of farina , as it positively correlated with the coarse fraction (over 34W) and negatively correlated with the flour fraction from farina milling. But it did not show any significances on flour milling from the micromilling process. The flour yields was better correlated with the break flour fraction (r=0.730 than with reduction flour (r=0.27). The farina yield was controlled by a fraction over 34W (coarse granule0. Protein was the most important single factor for the quality of cooked farina spaghetti, but not for flour milling or farina milling. On the other hand, hardness was important in the production of farina milling , whereas it did not govern spaghetti cooking quality, Environmental factors affected the quality of cooked spaghetti as much as varieties of HRW wheats. The quality of cooked farina spaghetti generally correlated with the protein in the location composites of wheats. Higher protein content wheats showed better spaghetti cooking quality.

• Journal of the Korean Society of Manufacturing Process Engineers
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• v.21 no.8
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• pp.87-92
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• 2022

The Al3003 aluminum plate was cut by grinding, milling, sawing, and shearing, and the hard-anodizing surface of the material was investigated. Large burrs were formed during grinding and milling. The brittle anodized film split and migrated along the deformed aluminum surface. During shearing, the hard-anodized film on the blade entry surface cracks and slides along the deforming aluminum. The cutting heat increased the ductility of the aluminum and further promoted burr formation. The oil-based coolant suppressed burrs and prevented chips from sticking to the endmill. It is better to avoid the high cutting speed and slow material feed rate conditions, which increase the cutting temperature and burr in the band saw.

• Journal of Powder Materials
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• v.20 no.4
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• pp.258-263
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• 2013

We examined various ball-milling parameters which affect the structural and morphological modification of multi-wall carbon nanotubes. In particular, the effect of milling mode and the use of different milling agents were examined. Friction milling mode induced more structural changes than impact milling mode except the use of dry ice as a milling agent. Wet milling was helpful for reducing more effectively the agglomeration of nanotubes than dry milling. The use of hard solid particles such as silica and alumina as milling agents resulted in an effective shortening of nanotubes, but often susceptible to the amorphization and the destruction of crystallinity.

• Proceedings of the KSME Conference
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• 2008.11a
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• pp.464-468
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• 2008

In most of the passenger side airbag door in hard type IP today is designed with invisible tear-seam line. In order to design the tear-seam invisible, the tear-seam must be designed with required RWT (residual wall thickness) that is just thick enough to be broken by the PAB pressure on deployment and not by other surrounding impact forces. Hence, keeping the right optimum opening force is very important, and finding the right RWT became the key in designing the tear-seam. The study conducted in this paper describes the search for the optimum RWT around the tear-seam by using finite element method and the optimum RWT is suggested for milling type tear-seam having V-shape cross-section.

• Journal of the Korean Society of Food Science and Nutrition
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• v.20 no.6
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• pp.653-662
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• 1991

aThe terms of hard and soft as applied to wheats are descriptions of the texture of the kernel. A hard wheat kernel required greater force to cause it to disintegrate than those a soft wheat kernel. Factors than can affect the measurement of hardness outnumber those that affect hardness itself. Kernel texture is the most important single characteristic that affects the functionality of a common wheat. It affect the way in which must be tempered for milling ; the yield and the particle size, and density of flour particles ; and the end use properties in milling, breadmaking, production of soft wheat products, and noodle-making. Papers are reviewed from various sources not only hardness but flour functionality.

• Advances in materials Research
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• v.9 no.3
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• pp.189-202
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• 2020

The objective of the present work is to investigate the effect of cutting parameters (Vc, fz and ap) on tool life and the level of vibrations velocity in the machined part during face milling operation of hardened AISI 52100 steel. Dry-face milling has been achieved in the annealed (28 HRc) and quenched (55 HRc) conditions using multi-layer coating micro-grain carbide inserts. Statistical analysis based on the Response surface methodology (RSM) and ANOVA analysis have been conducted through a plan of experiments methodology using a reduced Taguchi table (L9) in order to obtain engineering models for tool life and vibration velocity in the workpiece for both heat treatment conditions. The results show that the cutting speed has a dominant influence on tool life for both soft and hard part. Cutting speed and feed per tooth is the most significant parameters for vibration levels. Comparing the experimental values with those predicted by the developed engineering models of tool life and levels of vibrations velocity, a good correlation has been obtained (between 97% and 99%) in annealed and hard conditions.

• 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.

• Transactions of Materials Processing
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• v.15 no.1 s.82
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• pp.57-64
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• 2006

High speed milling experiment on the hardened mold steel (CALMAX at hardness of HRC 55) is carried out using small diameter ball endmills. Tool lift and wear characteristics under the various machining parameters are investigated Effect of dynamic runout on the wear of the tool is also studied. For most of the cases, catastrophic chipping of tool edge is not observed and uniformly distributed wear on the flank surface of the tool is obtained. It is found that lower rate of tool wear is obtained as the cutting speed is increased. Also, high pick feed rate is found to be more favorable in terms of the tool wear and material removal rate.

• Proceedings of the Korean Society for Technology of Plasticity Conference
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• 2005.09a
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• pp.114-120
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• 2005

High speed milling experiment on the hardened mold steel (CALMAX at hardness of HRc 55) is carried out using small diameter ball endmill. Tool lift and wear characteristics under the various machining parameters are investigated. Effect of dynamic runout on the wear of the tool is also studied. For most of the cases, catastrophic chipping of tool edge is not observed and uniformly distributed wear on the flank surface of the tool is obtained. It is found that lower rate of tool wear is obtained as the cutting speed is increased. Also, high pick feed rate is found to be more favorable in terms of tool wear and material removal rate.

• Applied Biological Chemistry
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• v.27 no.1
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• pp.21-28
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• 1984

The milling property of ti different Australian Wheat varieties (Australian Prime Hard (APH), Australian Hard (AH), Western Australian Wheat (WAW), South Australian Wheat (SAW), Australian Standard White (ASW) and Australian Soft Wheat (SW) was investigated by using $B{\ddot{u}}hler$ test mill. The flour characteristics were evaluated by farinograph, mixograph, amylograph, sedimentation and pelshenke tests. The milling race of Australian wheats varied from 59% to 66%, and that of Suwon 219 (Korean variety) was 65.5%. The milling rate was significantly related to the seed weight but less extent to the bulk density of grain. The flours obtained from the wheat varieties exhibited distinctly different chemical compositions and dough properties. The protein content of the flour varied from 14.47% (APH) to 6.59 % (SW). The gluten forming ability of APH and AH was very high, but very low with ASW and Sw. On the other hand, ASw and WAW showed very high gelatinized viscosity, while SAW marked exceptionally low viscosity.