• Particle and aerosol research
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• v.11 no.1
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• pp.9-19
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• 2015

This study investigated the effects of ball mill operation condition on the morphology of raw powders in the dry-type milling process using three types of ball mills traditional ball mill, stirred ball mill and planetary ball mill. Furthermore, since spherical powders offer the best combination of high hardness and high density, the optimum milling condition to produce sphere-shaped powders was studied. The applied rotation speed ranged from 200rpm (low rotation speed) to 700rpm (high rotation speed). The used ball size ranged from 1mm to 5mm. The metal powder morphology was studied using SEM, XRD and PSA. The aimed spherical powders could be obtained under the optimum experimental conditions: traditional ball mill(200rpm, 1mm ball), planetary ball mill (500rpm, 1mm ball) and also planetary ball mill (700rpm, 1 and 3 mm ball). The results show to the development of new material using spherical type copper powder/CNT composites for air-craft and automotive applications.

• Journal of Biosystems Engineering
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• v.43 no.2
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• pp.128-137
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• 2018

Purpose: This study was designed to elucidate the energy-utilization patterns for five methods of robo production. Methods: Robo (fried melon cake) was produced using five different methods, and the energy used for each unit operation was calculated using standard equations. The sensory attributes of the products were determined by panelists. Data were analyzed using descriptive analysis and analysis of variance at p < 0.05. Results: The energy demands for processing 2.84 kg of melon seed into robo (fried melon cake) using processes 1 (traditional method), 2, 3, 4, and 5 (improved methods) were 50,599.5, 21,793.6, 20,379.7, 21,842.9, and 20,429.3 kJ, respectively. These are equivalent to energy intensities of 1,7816.7, 7,673.8, 7,175.9, 7,691.2, and 7,193.4 kJ/kg, respectively. For the traditional process, the frying operation consumed the highest energy (21,412.0 kJ), and the mixing operation consumed the lowest energy (675.0 kJ). For the semi-mechanized processes, the molding operation consumed the highest energy (6,120.0 kJ), and the dry milling consumed the lowest energy (14.4 kJ). Conclusions: The energy-consumption patterns were functions of the type of unit operation, the technology involved in the operations, and the size of the equipment used in the whole processing operation. Robo produced via the milling of dried melon seed before oil expression was rated highest with regard to the aroma and taste quality, as well as the overall acceptability of the sensory evaluation, and required the lowest energy consumption. Full mechanization of the process line has potential for further reduction of the energy demand.

• Resources Recycling
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• v.11 no.1
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• pp.9-18
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• 2002

Printed wiring boards(PWBs) of the obsolete computers are composed of various organic and inorganic compounds as well as metals and alloys. As convinced that the valuable metals obtained from the PWBs are effectively utilized as secondary resources when recovered by economical methods, in this study, an investigation for characterizing the physical separation techniques is conducted. For the recovery of them, the sockets and chips dismantled from PWBs by scraping and residual resin boards are subjected to the appropriate separation processes according to the physical properties of each part. In the case of crushed socket scraps size ranged from -2.36 mm to +1.18 mm, approximately 97 wt% of the product obtained by magnetic separation consists of metallic compounds. In the case of chip scraps, 97% of Fe-Ni alloy and 95% of Cu metal are recovered by the combined process of air classification and dry magnetic separation in the size range from -2.36 mm to +0.15 mm. Ball milling is adopted in order to improve the removal efficiency of the thin-printed metallic materials on the residual resin boards and approximately 77% of Cu metal is recovered by zigzag separation after ball milling.

• Journal of the Korean Ceramic Society
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• v.34 no.2
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• pp.195-201
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• 1997

The present paper describes the effect of dry mixed grinding on kaolinite-aluminum trihydroxide mixture with a planetary ball mill before sintering and its influence on mullite formation during sintering. The size reduction of the mixture is market in the early stage of grinding and the obtained fine particles agglomerate subsequently with an increase of grinding time. The crystal structure of the mixture is collapsed easily into an amorphous one by planetary ball milling, of which amount increases with an increase of grinding time. Only mullite phase except for anatase as an inherent impurity in kaolinite appeared in the sintered body of the mixtures with mixed grinding as relatively lower temperature 1523K, while corundum, cristobalite, and Al-Si spinel phases, besides mullite were formed in the sintered body of the mixture without mixed grinding. Therefore, the mixed grinding treatment is very effective to improve the homogeneous mixing and disp-ersion of the mixture of raw materials on a micro scale and to decrease the thermal decomposition tem-perature by crystal structure change of them so as to obatin direct preparation of mullite with high purity at relatively low temperature.

• Applied Chemistry for Engineering
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• v.8 no.6
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• pp.994-999
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• 1997

The sintering properties of hydroxyapatite isolated from tuna bone and hydroxyapatite-containing wollastonite sintered by solid-state reaction was investigated. As the sinterability of hydroxyapatite dependent upon the particle size by dry milling, it showed a sintering. But the hydroxyapatite-containing wollastonite was appeared good sinterability. On X-ray measurements, the major phases of hydroxyapatite-containing wollastonite by solid state reaction at $1250^{\circ}C$ were identified as hydroxyapatite and pseudowollastonite(${\alpha}-CaSiO_3$). And the phases appeared as whitlockite [$Ca_3(PO_4)_2$] by decomposition of hydroxyapatite at higher temperature above $1250^{\circ}C$. The shapes of microstructure on SEM images changed from porous to dense bulk by elevating temperature. The mean bending strength of hydroxyapatite-containing wollastonite sintered by solid-state reaction at $1300^{\circ}C$ was about 18 MPa, it was close to the cancellous bone's maximum strength, 20 MPa.

• Journal of Animal Science and Technology
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• v.44 no.1
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• pp.75-86
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• 2002

Adequate forage amounts in ruminant animal are necessary for proper ruminal function in dairy cow. This study was carried out to determine the effect of total mixed fermentation feeds made by different green forage crops and grain processings on chemical compositions, RFV (relative feed value) and ruminal characteristics in sheep. The experiment was arranged in a split plot design with 4 replications. The main plot consisted of 6 kinds of green forages (corn, grass, rye, rape, alfalfa and oat) and the sub plots three different grain processings such as non-milling, half milling (7mm mesh over), and regular milling (7mm mesh below). And the different TMFFs (total mixed fermentation feeds) were analyzed for chemical composition and fed to 8 ruminally fistulated sheep for ruminal charactics and palatability. RFV, daily feed intake, acetate/propionate ratio of the rape-TMFFs were higher compared with the other treatment. Ruminal content of VFA (volatile fatty acid) of corn-TMFF was highest as 90.19 mmol% and pH of the feed was lowest as 3.82. But, acetic acid, propionic acid and butyric acid were no difference among treatments. In conclusion, the effect of grain proceeding was not appeared but if consider of only RFV, palatability and dry matter disappearance, grade of TMFF was improved in order of rape-, corn-, alfalfa-, grass-, oat- and rye-TMFF.

• Journal of the Korean Society of Food Science and Nutrition
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• v.19 no.6
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• pp.617-624
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• 1990

Proper processing condition of Yukwa(oil popped rice snack) for mass production and pop-ping mechanism of it were tested with Shinsun (waxy, Japonica type rice) which was excellent for Yukwa making. Optimum steaming time of dough was 15 min among 4 to 60 min and reasonable moisture content of the dough before steaming was 4895 among 48 to 53% which had good and fine texture. Acceptable stirring time of steamed dough was not significantly different among 1 to 4 min, but no stirring with much larger volume was shown very poor and too soft in texture. At the simplification test of milling method, wet milling was better then dry milling in expansion rate and high temperature treatment of dough at 6$0^{\circ}C$ gave negative effect on their quality. Extending high temperature treatment of dough, reducing sugars in the dough increased and it might be caused of starch degradation. In addition of some other protein sources to dough, Yukwa quality were in proportion to the protein content of the beans. At the long term storage of the Yukwa base, moisture absorption was different depending upon RH of atmosphere and the quality of Yukwa was inferior by storage time. By addition of some alcoholic beverage, such as Makkoli, Soju and Chungju, expansion rate and their texture were somewhat improved by increasing addition amount of them from 15% to. 30％ on dough (w/w).

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 2002.08a
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• pp.54-63
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• 2002

Post-harvest technology for rice was focused on in-bin drying system, which consists of about 100, 000 facilities in 1980s. The modernized Rice Processing Complex (RPC) and Drying Storage Center (DSC) became popular for rice dry, storage, process and distribution from 1990s. However, the percentage of artificial drying for rice is 48% (2001) and the ability of bulk storage is about 15%. Therefore it is necessary to build enough drying and bulk storage facilities. The definition of high quality rice is to satisfy both good appearance and good taste. The index for good taste in rice is a below 7% of protein, 17-20% of amylose, 15.5-16.5% of moisture contents and high concentration of Mg and K. To obtain a high quality rice, it is absolutely needed to integrate high technologies including breeding program, cropping methods, harvesting time, drying, storing and processing methodologies. Generally, consumers prefer to rice retaining below b value of 5 in colorimetry, and the whiteness, the hardness and the moisture contents of rice are in order of consumer preference in rice quality. By selection of rice cultivars according to acceptable quality, the periods between harvesting time and drying reduced up to about 20 days. Therefore it is necessary to develop a low temperature grain drying system in order to (1) increase the rate of artificial rice drying up to 85%, (2) keep the drying temperature of below 45C, (3) maintain high quality in rice and (4) save energy consumption. Bulk storage facilities with low temperature storage system (7-15C) for rice using grain cooler should be built to reduce labor for handling and transportation and to keep a quality of rice. In the cooled rice, there is no loss of grain quality due to respiration, insect and microorganism, which results in high quality rice containing 16% of moisture contents all year round. In addition, introducing a low temperature milling system reduced the percentage of broken rice to 2% and increased the percentage of head rice to 3% because of proper hardness of grain. It has been noted that the broken rice and cracking reduced significantly by using low pressure milling and wet milling. Our mission for improving rice market competitiveness goes to (1) produce environment friendly, functional rice cultivars, (2) establish a grade standard of rice quality, (3) breed a new cultivar for consumer oriented and (4) extend the period of storage and shelf life of rice during postharvest.

• Journal of Biosystems Engineering
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• v.25 no.1
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• pp.39-46
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• 2000

This work was conducted to study the operating characteristics of a grinding system designed to obtain fine rice husk ash powder. To find better utilizing of rice husk, a valuable by-product from rice production, once the rice husk was incinerated and the thermal energy was recovered from the furnace, the ash was fed and pulverized in the grinding system resulting a fine powder to be used as a supplementary adding material to the portland cement manufacturing . The rice husk ash grinding system consisted of a high speed centrifugal fan for the preliminary coarse milling and a dry-type stirred ball mill for the subsequent fine grinding . Total grinding time 9 5, 15, 30, 45 min), impeller speed (250, 500, 750 rpm) , and mixed ratio (4.8, 7.9, 14.9) were three operating factors examined for the performance of a stirred ball mill used for the fine grinding of ash. With the stirred ball mill used in this study, the minimum attianable mean diameter of rice husk ash powder appeared to be 2 ${\mu}{\textrm}{m}$. During the find grinding, the difference in specific surface area of powder showed an increase and the grinding energy efficiency decreased with the increase in total grinding time, impeller speed ,and mixed ratio. For the operating conditions employed , the resulting mean diameter of fine ash powder, specific energy input, and grinding energy efficiency were in the range of 1.79 --16.04${\mu}{\textrm}{m}$, 0.072-5.226kWh/kg, an d1.11-12.15$m^2$/Wh, respectively. Grinding time of 30 min , impeller speed of 750 rpm, and mixed ratio of 4.8 were chosen as the best operating conditions of the stirred ball mill for fine grinding . At these conditions, mean particle diameter of the fine ash, grinding energy efficiency, grinding throughtput, and specific energy input were 2.73${\mu}{\textrm}{m}$, 3.95$m^2$/Wh, 0.25kg/h, and 1.22kWh/kg, respectively.

• Korean Journal of Food Science and Technology
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• v.52 no.4
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• pp.396-402
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• 2020

In order to investigate the changes in the quality attributes during the storage of dry-milled rice flour, two flour samples were obtained from two rice varieties (Hangaru (HG), Samkwang (SK)). These samples were stored at 4℃ and room temperature, respectively, and we analyzed the initial rice flour moisture content and chemical properties. The changes in the rice flour pasting and quality properties during storage were measured for 12 months. Our results showed that HG exhibited better pasting properties than SK, while the fat acidity of HG rapidly increased at room temperature, resulting in short shelf-life. However, the low-temperature (4℃) storage of dry-milled rice flour could reduce the change in the free fatty acid values of both samples. Therefore, low-temperature storage seems to contribute not only to an increased rice flour shelf-life by reducing the fatty acid value changes but also to a reduction in the changes in pasting properties.