• Journal of Biosystems Engineering
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• v.34 no.6
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• pp.439-445
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• 2009

This study was performed to investigate the optimum abrasive and friction milling ratio. This was accomplished by determining changes in the quality, such as whiteness, moisture content, broken kernel, unstripped embryo rate, and surface characteristics or milling difference, during an abrasive and friction based milling process. When only abrasive was milled, the increase of whiteness was fast in the first milling, whereas the increasing rate of whiteness was small in the latter milling. The decreasing rate of moisture content and broken kernel increased as the friction milling ratio was increased. Combining with the friction milling was considered a suitable method because the unstripped embryo rate was high only when abrasive milling was used. In the case of a high abrasive milling ratio, a significant milling difference was observed in the initial milling. This indicated that the milling difference was not completely eliminated despite using friction milling in the latter milling. Consequently, it was necessary to minimize the milling difference in the initial milling. When milling quality was synthetically considered, the abrasive milling ratio was varied from 20~50%. When the abrasive milling ratio was greater than 40%, the external quality of the rice milled deteriorated since holes and defects generated on the surface in the initial milling were not removed. Due to this deterioration in surface characteristics, an abrasive milling ratio of 30% was identified as a suitable level.

• Journal of Biosystems Engineering
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• v.4 no.2
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• pp.1-8
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• 1979

This study was carried out to investigated the actual state of rice milling at local milling plants and to find out sources for elevating their milling recoveries in both quantity and quality. At 36 local milling plants located in Gyeongnam and Jeonnam , milling recoveries and head rice recoveries were measured with respect to their different milling systems and rice varieties. Then, the same samples of rice were milled by experimental milling equipments at laboratory, and the two experimental results were compared in order to determine the amount of milling recovery possibly to be increased. The results of this study are as follows ; 1. Milling recoveries of rice at local milling plants were proved to have no relationship with milling systems, and were 68.1% per ent and 72.6percent on an average with new variety and native variety, respectively. 2. The milling recoveries above stated can be elevated 4.5 percent and 2.9percent with new variety and native variety, respectively, by developing and extending technologies of manufacturing and handling rice milling machinery. 3. The head rice recovery of new variety at local milling plants has insignificant differences among milling systems, and was 54.8 percent on the average. With native variety, the recovery by friction type rice polisher was 0.9percent higher than that of friction-abrasive type polisher, and was 64.9 percent on the average. 4. The head rice recoveries of new variety and native can be elevated 5.1percent and 3.9percent, respectively, by the same stimulation above mentioned.

• The Korean Journal of Community Living Science
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• v.11 no.1
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• pp.1-8
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• 2000

The characteristics of rice-breads with wet-milling and dry-milling rice-flours were investigated. Rice-breads by wet-milling had a good fermentation than the breads by dry-milling. Also, the fermentation of mugwort rice-breads was lower than those. Rice-breads by dry-milling indicated the higher value in hardness and the lower value in springiness, cohesiveness and chewiness than rice-breads by wet-milling. Also, mugwort rice-breads was the higher value in hardness, springiness, chewiness and the lower value in cohesiveness than rice breads. The test of the sensory characteristics for rice-breads showed that moistness, springiness, chewiness was higher for rice-breads by wet-milling. The sensory characteristics of mugwort rice-breads were lower than those, of rice-breads except the chewiness. Overall quality of rice-breads by wet-milling was higher than that of rice-breads by dry-milling. The overall quality of mugwort rice breads was higher than that of rice-breads by wet-milling, but lower than that of rice-breads by dry-milling.

• 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.

• Transactions of the Korean Society of Mechanical Engineers A
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• v.29 no.7 s.238
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• pp.1022-1027
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• 2005

In this study, ball milling process was applied to reduce the particle size of bio-material down to submicron size. The material used was Ibuprofen. The ball milling was performed at low temperature of about $-180^{\circ}C$. The effect of processing conditions (milling time, milling speed) on the particle size was determined. The results showed that the degree of crystallite of Ibuprofen was slightly reduced by the ball milling process. The results also showed that the size of Ibuprofen was significantly reduced by the ball milling process. The effect of milling time was significant within the milling time of six hours while it was small thereafter.

• Journal of Powder Materials
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• v.7 no.1
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• pp.19-26
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• 2000

Al-Cr-Zr metal powders were prepared by cryo-milling(-75$^{\circ}C$),ambi-milling(25$^{\circ}C$) and warm-milling(200$^{\circ}C$) to investige the effect of milling temperature. The morphogical changes and microstructural evolution of Al-6wt.%Cr-3wt.%Zr metal powder ball milling were investigated by SEM, OM and XRD. The cryo-milling at -75$^{\circ}C$ caused the more refinement of powder particle size than ambi-milling and warm-milling. The partic morpholgy of Al-Cr-Zr metal powders changed changes into spheroidal particles at 25$^{\circ}C$and spherical particles at 200$^{\circ}C$The spherical particles were formed by agglomertion and contiuous wrapping of the spheroidal particles. The calculated Al crystallite size in Al-Cr-Zr metal powders by the Scherer equation were refined rapidly for short milling time -75$^{\circ}C$compared with milling at 25$^{\circ}C$ and 200$^{\circ}C$.

• Korean journal of food and cookery science
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• v.11 no.1
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• pp.51-57
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• 1995

The effect of milling on the nutrients of raw and parboiled rice grain samples was investigated. Parboiling treatments of choo chung paddy decreased head rice yields and pressure parboiling proved to be more beneficial in reducing white belly rice. Except PP sample mean length/width ratio of parboiled milled rice kernels(8% milling degree) were more larger than raw milled rice and the extent depended on severity of parboil heat treatment. Parboiling had no effect on the protein content of browm rice(0% milling degree) but increased in 4%, 8% milling degree and in PL40 sample. Parboiled rice had a lower fat and the extent depended on degree of milling. Ash content of parboiled brown rice decreasd compared to raw brown rice and generally decreased according to milling degrees were high. Nevertheless, PP, PT40 and PL40 parboiled milled rice samples(0% milling degree) contained more ash than raw milled rice. Parboiling increased total sugar and reducing sugar and increased according to milling degrees were high. Parboiled rice had a high reducing sugar content than raw rice except for PT sample, and more contained as higher milling degree. Total amino acid content of parboiled brown rice increased compared to raw brown rice except for PL40 sample. Parboiled rice of 4% milling degree had a lower total amino acid content and then 8% milling degree had a higher than raw rice. Ca content of parboiled rice was lower than raw rice and tended to have lower as milling degree were high. Parboiled rice of 0 and 4% milling degree had a lower Fe content degree but higher in 8% milling degree. PP and PT40 samples contained more Fe than any other parboiled rice. Parboiled milled rice contained more thiamin than raw milled rice. Rice of milling degree 6% and PL sample contained most thiamin.

• Journal of the Korean Society for Precision Engineering
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• v.27 no.7
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• pp.49-54
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• 2010

The cryogenic ball milling was performed on carbon nanotubes (CNTs) at an extremely low temperature to increase the dispersion of CNTs. The effects of milling speed and time on the deagglomeration and structural changes of CNTs were studied. FESEM was used to analyze the dispersion and the change of particle size before and after milling process. Transmission electron microscopic (TEM) analysis was also investigated the effect of cryogenic ball milling on the morphological characteristics of CNTs. The structural changes by the cryogenic ball milling process were further confirmed by x-ray diffraction (XRD) and Raman spectroscopic analysis. The results showed that the agglomeration of CNTs was significantly reduced and amorphous structure was observed at high milling speed. However, the milling time has no great effect on the dispersion property and structural change of CNTs compared with milling speed.

• Journal of Powder Materials
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• v.8 no.1
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• pp.42-49
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• 2001

Ti-50Ni(at%) and Ti-40Ni-10Cu(at%) alloy powders have been fabricated by ball milling method, and their microstructure and phase transformation behavior were investigated by means of scanning electron microscopy/energy dispersive spectrometry, differential scanning calorimetry (DSC), X-ray diffractions and transmission electron microscopy. In order to investigate the effect of ball milling conditions on transformation behavior, ball milling speed and time were varied. Ti-50Ni alloy powders fabricated with the milling speed more than 250 rpm were amorphous, while those done with the milling speed of 100rpm were crystalline. In contrast to Ti-50Ni alloy powders, Ti-40Ni-10Cu alloy powders were crystalline, irrespective of ball milling conditions. DSC peaks corresponding to martensitic transformation were almost discernable in alloy powders fabricated with the milling speed more than 250 rpm, while those were seen clearly in alloy powders fabricated with the milling speed of 100 rpm. This was attributed to the fact that a strain energy introduced during ball milling suppressed martensitic transformation.

• Proceedings of the Korean Society of Precision Engineering Conference
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• 2003.06a
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• pp.1789-1794
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• 2003

As a new approach to analyze shear behaviors in the shear plane and chip-tool friction behaviors in the chip-tool contact region during an end milling process, this paper introduces a method to transform an end milling process to an equivalent oblique cutting process. In this approach, varying undeformed chip thicknesses and cutting forces in the up-and down-end milling process are replaced with the equivalent ones of oblique cutting. Accordingly, in the current paper, the shear and friction characteristics of end milling operations, up- and down-end milling, have been analyzed based on the equivalent oblique cutting models. Two series of cutting tests, up- and down-end milling tests and the equivalent oblique cutting tests to that, have been carried out to verify the validity of the analyses. And using the results of cutting tests the cutting characteristics of the up- and down-end milling processes have been thoroughly investigated.