• 한국식품조리과학회지
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• 제29권6호
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• pp.833-839
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• 2013

Separated normal and waxy rice starches were pulverized, and the physicochemical and digestive properties of the starches were determined. The size of both starch granules significantly decreased (less than $8{\mu}m$) after pulverization. For pasting properties, significant decreases of peak and setback viscosity were observed in both of pulverized starches than in native ones. The lower pasting temperature as well as increased solubility and water binding capacity of pulverized starches imply molecular degradation of starch by pulverization. For thermal properties, onset temperature and melting enthalpy significantly decreased after pulverization, especially in normal rice starch, however there was no difference in amylose-lipid complex before andafter pulverization. The slowly digestible and resistant starch portion of normal rice starch increased after pulverization, however, in waxy rice starch, the rapidly digestible portion increased.

• Geomechanics and Engineering
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• 제24권2호
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• pp.115-127
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• 2021

This paper investigates the effects of soaking on a lime stabilized high plasticity clay and evaluates the implications for pavement design. In this context, the soil was stabilized by 4%, 6% and 9% hydrated lime. The soil was pulverized in two different gradations so that representative field gradations could be simulated. Both soil pulverization levels passed the relevant field gradation criteria. Curing durations were chosen as 7 days, 28 days and 56 days. Two groups of samples were prepared and were tested in unconfined compression test apparatus to measure the strength and secant modulus at failure values. One of the groups was tested immediately after curing. The other group of samples were first cured and then subjected to soaking for ten days before testing. Visual observations were made on the samples during the soaking period. The results showed the superiority of fine soil pulverization over coarse soil pulverization for unsoaked conditions in terms of strength and modulus values. Soaking of the samples affected the unconfined compressive strength and modulus values based on lime content, curing duration and soil pulverization level. In soaked samples, fine soil pulverization resulted in higher strength and modulus values compared to coarse soil pulverization. However, even with fine soil pulverization, effects of soaking on modulus values were more significant. A new term named as "Soaking Influence Factor (SIF)" was defined to compare the reduction in strength and modulus due to soaking. The data was compared with the relevant design guidelines and an attempt was made to include Soaking Influence Factors for strength and modulus (SIFS and SIFM) into pavement design processes. Two equations which correlated secant modulus at failure to unconfined compressive strength were proposed based on the samples subjected to soaking. The results of this study showed that in order to decrease the diverse effects of soaking for lime stabilized soils, soil pulverization level should be kept as fine as possible in the field. Importance of proper drainage precautions in the pavements is highlighted for better performance of the pavements.

• Journal of Applied Biological Chemistry
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• 제50권4호
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• pp.234-238
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• 2007

The effects of ultra-fine pulverization on the physicochemical properties of rice starch (RS) were investigated using a high impact planetary mill. After pulverization, RVA characteristics, peak viscosity, break down, and set back values of RS decreased from 274.75 to 9.42 RVU, 214.46 to 6.17 RVU, and 87.80 to 17.00 RVU, respectively. The pasting properties also changed significantly. X-Ray diffractogram revealed RS had four A-type peaks, which disappeared after pulverization. The peak temperature and gelatinization enthalpy of RS using differential scanning calorimetry (DSC) were 13.99 J/g at $75.14^{\circ}C$, whereas the pulverized RS (PRS) had two peaks, 0.13 J/g at $63.88^{\circ}C$ and 1.23 J/g at $101.24^{\circ}C$. DSC measurement showed the retrogradation degree of PRS was lower than that of RS after storage at 4 and $25^{\circ}C$. The enzymatic (${\alpha}$-amylase) digestibilities of RS and PRS were 72.7 and 77.3%, respectively.

• Nuclear Engineering and Technology
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• 제46권5호
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• pp.675-680
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• 2014

Pulverization of two different sized micro-$B_4C$ particles (${\sim}10{\mu}m$ and ${\sim}150{\mu}m$) was investigated using a STS based high energy ball milling system. Shapes, generation of the impurities, and reduction of the particle size dependent on milling time and initial particle size were investigated using various analytic tools including SEM-EDX, XRD, and ICP-MS. Most of impurity was produced during the early stage of milling, and impurity content became independent on the milling time after the saturation. The degree of particle size reduction was also dependent on the initial $B_4C$ size. It was found that the STS nanoparticles produced from milling is strongly bounded with the $B_4C$ particles forming the $B_4C$/STS composite particles that can be used as a neutron absorbing nanocomposite. Based on the morphological evolution of the milled particles, a schematic pulverization model for the $B_4C$ particles was constructed.

• Applied Biological Chemistry
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• 제50권3호
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• pp.160-166
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• 2007

본 연구는 초미세 분체기술을 이용하여 쌀 전분의 입자구조 파괴가 이루어졌을 때 분자구조적, 물리적 변화가 어떻게 이루어지는지를 구명하고자 하였다. 분쇄 후 쌀 전분의 평균직경은 약 20% 감소가 이루어졌으며 비표면적은 25% 증가하였다. 분쇄 전후의 쌀 전분에 대한 분자량분포를 GPC(gel permeation chromatography)로 측정한 결과 Peak II의 면적이 36.5%에서 59.5%로 상승하였다. 분쇄 전후 손상전분 정도는 각각 16.40%와 99.2%로 나타났다. 분쇄 전에 비하여 분쇄 후 쌀 전분의 물결합능력, 용해도와 광 투과도에서도 월등히 높았다. $30^{\circ}C$에서 20 rpm을 기준으로 분쇄후의 쌀 전분의 겉보기점도는 상대적으로 분쇄 전의 7% 수준에 불과하였으며 측정온도가 높아짐에 따라서 차이는 더욱 커졌다.

• 공업화학
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• 제18권1호
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• pp.48-53
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• 2007

진동 밀을 이용한 kenyaite의 분쇄특성과 에폭시에 대한 분산특성을 SEM, XRD, TEM, 입도분석을 통하여 조사하였다. 분쇄는 0.5~5 h 동안 진행되었으며, SEM 분석 결과 1 h 분쇄할 경우 다발을 이루던 판상입자가 거의 깨어져 흩어짐을 알 수 있었으며, 그 이상 분쇄하게 되면 판상형태가 거의 사라졌다. 또한, XRD 분석결과, 1 h 이하로 분쇄한 입자의 경우 H-kenyaite 고유의 피크가 유지되었고, 3 h 이상 분쇄된 입자의 경우 H-kenyaite 고유의 피크가 사라지면서 결정구조가 파괴되어 거의 무정형으로 변환되었다. 에폭시 수지와 나노복합체를 만들 경우, 분쇄를 하지 않은 시료는 단지 3~5 nm의 층간거리 확장을 나타내지만, 1 h 분쇄한 경우엔 5~10 nm로 층간거리가 크게 확장됨을 TEM 분석을 통하여 확인할 수 있었다. 상기의 결과는 넓은 판들이 다발을 이루는 kenayite 입자의 적절한 분쇄가 박리형 kenyaite-polymer 나노복합체 제조에 큰 영향을 줄 수 있음을 확인할 수 있다.

• 산업식품공학
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• 제13권4호
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• pp.335-340
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• 2009

본 연구는 초미세분쇄기술을 이용하여 옥수수전분의 입자구조파괴가 이루어졌을 때 분자구조적, 물리적 변화가 어떻게 이루어지는지를 구명하고자 하였다. 초미세 분쇄처리 후 옥수수전분의 평균직경은 약 50% 감소가 이루어졌으며 비표면적은 567% 증가하였다. 초미세분쇄처리 전 후의 옥수수전분에 대한 분자량분포를 GPC로 측정한 결과 분쇄 후 저분자량의 Peak II의 면적이 21.0%에서 86.5%로 상승하였다. 손상전분 함량은 각각 9.63%와 83.57%로 초미세분쇄처리에 의하여 크게 증가하였다. 옥수수전분의 경우는 겔(gel)을 형성하였으나 초미세분쇄처리 후에는 전분의 분쇄과정에서 전분입자파괴와 아울러 옥수수전분의 분자량이 저분자화 되면서 겔 형성능력이 크게 저하되었다.

• 한국환경과학회지
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• 제24권2호
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• pp.245-251
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• 2015

The main objective of this study is to recovery valuable metals with metal particle size distributions in waste cell phone PCBs(Printed Circuit Boards) by means of pulverization and nitric acid process. The particle size classifier also was evaluated by specific metal contents. The PCBs were pulverized by a fine pulverizer. The particle sizes were classified by 5 different sizes which were PcS1(0.2 mm below), PcS2(0.20~0.51 mm), PcS3(0.51~1.09 mm), PcS4(1.09~2.00 mm) and PcS5(2.00 mm above). Non-magnetic metals in the grinding particles were separated by a hand magnetic. And then, Cu, Co and Ni were separated by 3M nitric acid. Particle diameter of PCBs were 0.388~0.402 mm after the fine pulverizer. The sorting coefficient were 0.403~0.481. The highest metal content in PcS1. And the bigger particle diameter, the lower the valuable metals exist. The recovery rate of the valuable metals increases in smaller particle diameter with same leaching conditions. For further work, it could improve to recovery of the valuable metals effectively by means of individual treatment, multistage leaching and different leaching solvents.

• 임산에너지
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• 제19권1호
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• pp.30-37
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• 2000

This study was to analyze the chamical components of the pollens of Pinus rigida and P. koraensis and to investigate the optimal conditions for pollen pulverization. The results are as follow: (1) The contents of moisture, crude ash, crude protein, crude fat, crude filber and carbohydrate in the pollen of P. rigida were 9.9%, 2.5%, 13.1% 2.9% 7.5% 64.1% respectively, while those of P. koraiensis were 9.8%, 2.1%, 11.1% 2.8% 8.1% 66.1% respectively. All the contents of P. rigida and P. koraiensis were much higher than those of general crop grains. (2) Eighteen different amino acids were detected in the pollen of P. rigida and P. koraiensis. Among them, ten essential amino acids were indentified, which showed high nutritions values. (3) The contents of vitamin A, B1, B2, C, and E in the pollen of P. rigida were 8.7 mg, 10.1 mg, 15.9 mg, 32.9 mg, 1.9 mg, respectively, while those of in the pollen of P. koraiensis were 7.9 mg, 9.7 mg, 14.5 mg, 34.2 mg, and 2.5 mg respectively. Vitamin C among them was abundant. (4)When the pollen grains of P. prigida was pulverized for 50minutes at 5,000rpm and P. koraiensis for 40 minutes at 5,000rpm by Overhead stirrer, the 100% of pollen was pulverized.

• 산업식품공학
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• 제15권2호
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• pp.169-174
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• 2011

This study was performed to analyze the effects of ultra fine pulverization (UFP) on the physicochemical properties of sweet potato starch (SPS). The average diameter and specific surface area of the SPS was decreased from 22.94 to 10.25 $\mu$m and from 0.879 to 1.909 $m^2$ /g throughout UFP, respectively, and the damaged starch content was increased from 13.7 to 99.2%. The pulverized sweet potato starch (PSPS) had higher swelling power, solubility, and transmittance values than the SPS. X-ray diffractograms revealed that the SPS had a C-type pattern, which disappeared in PSPS. The rapid visco analysis (RVA) characteristics, peak viscosity, break down, and set back of SPS ceased to exist in PSPS. According to differential scanning calorimetry (DSC) curves, the peak temperature ($T_p$) and gelatinization enthalpy ($\Delta$E) of SPS were $71.95^{\circ}C$ and 10.40 J/g, respectively, while these remained undetected in PSPS. The enzymatic digestibilities of SPS and PSPS were 61.7 and 84.7%, respectively.