• 한국식품영양과학회지
• /
• 제23권4호
• /
• pp.686-697
• /
• 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.

• 한국기계가공학회지
• /
• 제21권8호
• /
• pp.87-92
• /
• 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.

• 한국분말재료학회지
• /
• 제20권4호
• /
• pp.258-263
• /
• 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.

• 대한기계학회:학술대회논문집
• /
• 대한기계학회 2008년도 추계학술대회A
• /
• pp.464-468
• /
• 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.

• 한국식품영양과학회지
• /
• 제20권6호
• /
• pp.653-662
• /
• 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
• /
• 제9권3호
• /
• pp.189-202
• /
• 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.

• 한국식품조리과학회지
• /
• 제31권5호
• /
• pp.544-550
• /
• 2015

분질미, 연질미 및 경질미 쌀 품종을 건식제분과 습식제분 방법으로 제조한 쌀가루의 bakery 제품 활용도를 알아보기 위해서 제조한 잉글리쉬 머핀의 품질특성을 비교한 결과는 다음과 같다. 각각의 쌀가루로 제조한 잉글리쉬 머핀의 무게는 시료간에 유의한 차이가 없었고, 부피, 부피팽창율 및 비용적은 습식제분 분질미 쌀가루를 이용한 잉글리쉬 머핀에서 가장 높았으며, 건식제분 경질미 쌀가루로 제조한 잉글리쉬 머핀에서 가장 낮았다. 외관과 단면 형태를 살펴본 결과, 습식제분 분질미와 연질미 그리고 건식제분 분질미를 이용한 잉글리쉬 머핀이 가장 좋게 나타났다. 색도 측정 결과, L값은 건식제분 경질미를 이용한 잉글리쉬 머핀이 가장 높았고, b값은 건식제분 분질미를 이용한 잉글리쉬 머핀이 가장 높았다. 경도, 점착성 및 씹힘성은 습식제분 분질미를 이용한 잉글리쉬 머핀에서 가장 낮아 부드러웠고, 건식제분 경질미 쌀가루를 이용한 잉글리쉬 머핀에서 가장 높아 단단하게 나타났다. 관능검사 측정 결과, 색, 향미, 외형, 질감 및 전체적인 기호도는 습식제분 분질미 쌀가루를 이용한 잉글리쉬 머핀이 가장 높게 나타났고, 맛에 대한 기호도는 습식제분 연질미 쌀가루를 이용한 잉글리쉬 머핀이 가장 높게 나타났다.

• 소성∙가공
• /
• 제15권1호
• /
• pp.57-64
• /
• 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.

• 한국소성가공학회:학술대회논문집
• /
• 한국소성가공학회 2005년도 금형가공,미세가공,플라스틱가공 공동 심포지엄
• /
• pp.114-120
• /
• 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
• /
• 제27권1호
• /
• pp.21-28
• /
• 1984

호주산(産) 밀 6종류(種類)에 대(對)한 제분특성(製粉特性)을 $B{\ddot{u}}hler$ test mill로 조사(調査)하고 우리나라 재래종(在來種) 수원 219호와 비교(比較)하였다. 또한 이들로부터 얻어진 밀가루(patent flour)에 대한 반죽형성능력 및 전분(澱粉)호화성질을 Farinograph, Mixograph, Amylograph, 침강시험(沈降試驗) 및 Pelshenke 시험(試驗)등을 통하여 조사(調査)하였다. 호주산(産) 밀의 제분율(製粉率)은 $59{\sim}66%$ 범위(範圍)에 속하였다. 제분율(製粉率)은 천립중(千粒重)과 밀접(密接)한 관계(關係)를 나타내었으며 liter 중(重)과는 유의적 상관관계(相關關係)를 나타내지 않았다. 이들 밀로부터 얻어진 밀가루의 단백질 함량(含量)은 밀의 종류(種類)에 따라 14.47%에서부터 6.59%로 크게 상이(相異)하였으며 반죽의 물성(物性)도 밀의 종류(種類)에 따라 큰 차이(差異)를 보였다. Australian Prime Hard와 Australian Hard는 강력한 gluten 형성능력을 가진 반면 Australian Standard White와 Australian Soft Wheat는 매우 약(弱)한 gluten 형성능력(形成能力)을 보였다. 한편 Australian Standard White와 Western Australian Wheat는 대단히 높은 호화점도를 가지는 반면 South Australian Wheat는 이례적으로 낮은 호화점도를 보였다.