• 한국식품과학회지
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• 제27권6호
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• pp.834-838
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• 1995

각기 다른 제분방법에 따라 제조한 쌀가루를 이용하여 증편을 제조한 후 노화도 특성을 조사하였다. 증편의 노화도는 DSC측정에서는 전체적으로 W-C, W-P, D-M, D-J제품 순으로 낮게 나타났고, diastase법에서는 W-C, D-M, D-J, W-P순으로 낮게 나타났다 따라서 DSC측정이나 diastase법에 의한 측정 모두 습식제품 중에서는 W-C제품이 W-P제품보다 크고, 건식제품중에서는 D-M제품이 D-J제품 보다 크게 나타나 유사한 경향을 보여주었다. 이는 각 제분 방법에서 쌀가루의 입자크기 및 Amylogram의 setback값이 감소할수록 또는 전분 손상도가 증가할수록 증편의 노화도는 감소하는 것으로 나타났다.

• 한국가정과학회지
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• 제3권2호
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• pp.68-76
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• 2000

첨가한 당의 종류와 찹쌀의 품종 및 제분 방법에 따른 인절미의 저장 중에 나타나는 텍스쳐의 변화를 비교하기 위하여 신선찰벼와 화선찰벼를 각각 건식방법과 습식방법으로 제분하고, 찹쌀가루에 슈크로오스 지방산 에스테르와 솔비톨을 첨가한 인절미에 자당, 맥아당, 올리고당을 각각 찹쌀가루에 대해 20%씩 첨가하여 인절미를 제조하였다. 인절미를 포장하여 20$^{\circ}C$에서 0, 12, 36, 60시간 동안 저장하면서 레오메타를 이용하여 텍스쳐 특성을 측정하였다. 종류가 다른 당을 첨가한 인절미의 텍스쳐 특성은 찹쌀가루의 품종이나 제분방법과는 관계없이 당의 종류에 따라 경도와 부착성이 유의적인 차이를 보였다(p<0.05). 제분방법에 따라서는 습식제분 찹쌀가루로 만든 인절미의 경도가 더 낮았으며, 인절미에 첨가한 당의 종류에 따른 경도는 두 품종 모두 건식제분 찹쌀가루로 제조한 인절미의 경우 자당> 무첨가 = 맥아당 = 올리고당 첨가 순으로 감소하였으며, 습식제분 찹쌀가루로 제조한 인절미의 경우는 자당> 맥아당> 올리고당>무첨가 인절미의 순으로 감소하였다. 인절미의 부착성은 찹쌀가루의 품종과 제분조건에 관계없이 당을 첨가하지 않은 무첨가 인절미가 가장 낮고 올리고당> 맥아당> 자당을 첨가한 인절미의 순으로 감소하였다.

• 한국작물학회:학술대회논문집
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• 한국작물학회 2022년도 추계학술대회
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• pp.314-314
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• 2022

In the production of rice flour, wet milling is a method of milling rice after soaking it in water, and it takes a lot of time and cost from milling to drying. To overcome this problem, the floury type rice was developed for dry milling and it is known to have round starch granules, low content of damaged starch after milling, and a starch structure similar to wheat. Because of its unique properties different from normal rice, it is necessary to research on processing and characteristics of floury-type rice to expand its utility in the food industry. Therefore, this study aimed to prepare the pregelatinized floury type rice (Baromi2) by autoclave and investigate their physicochemical properties. As the heat treatment time increased, the brightness decreased from 83.8 to 76.8, however, both redness and yellowness increased from 0.57 to 4.5 and from 14.58 to 21.13, respectively. Despite of same treatment time, soaking in water (10 min) before autoclaving increased the solubility and swelling power of Baromi2 over 2 times. The peak viscosity of native Baromi2 was over 2000 RVU, on the other hand, there was a significantly decrease to less than 1000 RVU of pregelatinized Baromi2. Heat treatment without immersion caused partial gelatinization of starch, resulting that some starch granules maintaining their integrity. Whereas there were no starch granules in heat treatment with soaking in water due to complete gelatinization. This study would be helpful to the suggestion of using heat-treated floury-type rice as an intermediate material in the food industry in the future.

• 한국세라믹학회지
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• 제22권5호
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• pp.47-53
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• 1985

In view of innovated utilization of Korean clay resources conventional techniques for pulverization are reviewed in comparison with fluid energy milling processes of fluidized-bed type. Throughout experiment indigenous halloysite ores (white grade) after usual pretreatment are employed as typical sample. It is evidenced that grinding by means of porcelain ball mills has limitation in reducing clay particles to less than 10${\mu}{\textrm}{m}$ in diameter regardless of whether it is processed in dry or wet. Upon use of tungsten carbide bull mill particulation to submicron sizes could be effected with relative ease but severe coloration in grey is attended indicating metallic contamination possibly from friction of the grinding apparatus itself. In contrast the modified fluid en ergy milling enables particulation to $\leq$10${\mu}{\textrm}{m}$ in diameter with simultaneous classification int olimited ranges of particle size distributions. Since this technique is in principle based on the interparticle collisions rather than on the frictions between particles and mill surfaces minimum impurity attendance would be an additional advantage. Evidence leads to the conclusion that the fluidized-bed type milling is regarded as highly effective in puverization as well as fractionation of the clay minerals under examination. This is especially so in contemplating high-value and/or high-purity clay products.

• 한국식품저장유통학회지
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• 제6권1호
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• pp.71-75
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• 1999

Power consumption, mesh size, moisture content, color difference, amylogram of rice flour milled with water soaked rice were compared with that of rice using dry pin mil process. Maximum water absorbance of rice was 35% for 2.5 hr. Power consumption to mill the soaked rice was less than of dry rice by 6.9kW/100Kg. Moisture content of rice flour from the water soaked rice was 2% higher than that of rice flour from dry rice. Population of flour particle was 52.9% of 60 mesh and 32.6% of 60∼80mesh. Gelatinization temperature of rice flour from the water soaked rice was 30C lower than that of rice flour from dry rice. Maximum and minimum viscosity of rice flour from the water soaked rice after boiling were 296 cps and 158 cps, independently. Brightness and whiteness of the rice flour from the water soaked rice were increased upto 10hr soaking and decreased after 17hr soaking. Brightness and whiteness of the rice flour were 96.17 and 96.02, independently.

• 한국식품저장유통학회:학술대회논문집
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• 한국식품저장유통학회 2003년도 제23차 추계총회 및 국제학술심포지움
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• pp.221.2-222
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• 2003

The relative retrogradation of Jeungpyun investigated with different millimg methods of rice flour. The relative retrogradation of Jeungpyun was reduced in order that of W-C, W-P, D-M, D-J in DSC(Differential Scanning Calorimetry) method while W-C, D-M, D-J, W-P in Diastase method. In wet milling method, the relative retrogradation of Jeungpyun by Pin mill(W-P) was lower than Jeungpyun by colloid mill(W-C). In dry milling method, the relative retrogration of Jeungpyun by jet mill(D-J) was lower than Jeungpyun by micro mill(D-M). The relative retrogradation of Jeungpyun by DSC method was similar to the Diastase method. The relative retrogradation of Jeungpyun was decreased with decreasing particle size and setback value for amylogram and increasing damaged starch.

• Journal of Biosystems Engineering
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• 제3권1호
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• pp.47-63
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• 1978

This study was conducted to obtain a basic information necessary to assess present rice milling technology in Korea The profiles for milling plants was analyzed by survey work.For the private custom-work mills, which process about 80 percent of domestic rice consumption ,their actual milling test for the identical samples as used for filed mills was conducted. Two rice varieties Japonica and Tongil-type were associated with the experiments. The results are summarized as follows: 1. Analyses for private custom-work mills showed their general aspects as; about 91 percent of the mills belonged to an individual owner ship ; more than 93 percent of the mills was established earlier than 1950 ; about 80 percent of the mills was powered with electric motor; mills having less than two employees were about 75 percent; about 45 percent of the mills provided for warehouse in storing customers cereal grains. 2. The polishers installed in 1,255mills within the surveyed area (7 counties) have been supplied by 44 different domestic manufacturers ;in but about 60 percent of which was supplied by 6major manufacturers. The polishers could be classified into two categories in terms of principles of their polishing actions ;jet-pearler and friction types. About 51 percent of the mills was equipped with the former which has been recognized as giving greater milling recovery than the friction types. 3. Reason for owners of private mills to supplement new machines was due mainly to pgrading their mills to meet the requirements that established by the Government. However, about 60 percent of the mill owners intended to replace with new pearler by their own needs to meet with new high yielding varieties. 4. Processing systems of each previate rice mills surveyed could be classified into three categories, depending upon whether the systems posessed such components as precleaner and paddy separator or not. Only 36.7 percent of mills was installed with both precleanr ad paddy seperrator, 5.0 percent of mills did have neither percleaner nor paddy seperator, and rest of them equipped only one of the two. Hence,it is needed for about 63% of rice miils to be supplemented with these basic facilities to meet with the requirements for the standaized system. 5. Actual milling capacity measured at each field rice mills was shown a wide variation, having range from about 190 to 1,210 kg/hr. The percentages of mills classified according to daily milling capacity based on this hourly capacity were 24.3% for the capacity less than 3 M/T a day; 20.0% for 3-4 M/T; 15.6% for 4-5 M/T; 6.7% for 5-6 M/T; 22.3% for 6-7 M/T; and 11.0% for more than 7 M/T a day. 6. Actual amount of rice processed was about 310 M/T a year in average. About 42% of total milled rice was processed during October to Decembear, which formed a peak demand period for rice mills. The amount of rice milled during January to May was relatively small, but it had still a large amount compared to that during June to September. 7. Utilization rate of milling facility, i. e., percentage of the actual amount of milled rice to the capacity of rice mills, was about 18% on the year round average, about 41% in the peak demand season, and about 10% during June to September. Average number of operating days for mills surveyed was about 250 days a year, and about 21 days a month. 8. Moisture contents of paddy at the time of field mill tests were ranged 14.5% to 19.5% for both Japonica and Tong-i] varieties, majority of paddy grains having moisture level much higher than 1530. To aviod potential reduction of milling recovery while milling and deterioration of milled rice while storage due to these high grain mJisture contents, it may be very important for farmers holding rice to dry by an artificial drying method. 9. Milling recovery of JapJnica varieties in rice mills was 75.0% in average and it was widely ranged from 69.0% to 78.0 % according to mills. Potential increase in milJing recovery of Japonica variety with improvement of mill facilities was estimated to about 1.9%. On the other hand, milling recovery of Tong-il varieties in the field mill tests was 69.8% in average and it ranged from 62% to 77 %, which is much wider than that of Japonica varieties. It is noticed that the average milling recovery of Tong-il variety of 69.8% was much less than that of the Japonica-type. It was estimated th3.t up to about 5.0% of milling recovery for Tong-il variety could be improved by improving the present lo'.ver graded milling technology. 10. Head rice recoveries, as a factor of representing the quality of commercial goods, of Japonica and Tong-il varieties were 65.9% and 53.8% in average, and they were widely ranged from 52% to 73% and from 44% to 65% , respectively. It was assessed that head rice recovery of Japonica varieties can be improved up 3.3% and that of Tong-il varieties by 7.0% by improving mill components and systems.

• 한국자기학회지
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• 제12권2호
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• pp.57-63
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• 2002

Nd-Fe-B계 소결자석의 특성을 향상시키기 위해서는 Nd-Fe-B계 합금의 조성 및 제조공정을 조절하여 자성분말의 입도 및 입도분포, 강자성상인 N $d_2$F $e_{14}$B상의 분율, 자성분말의 배향도, 산소 함량, grain size 등과 같은 factor들을 최적화 하여야 한다. 본 연구에서는 실험실 규모로 Nd-Fe-B계 합금 조성 및 공정 조절을 통하여 Nd-Fe-B계 소결자석을 제조하는 연구를 수행하였으며, 분쇄매체 분쇄시간 및 ball size에 따른 Nd-Fe-B계 소결자석의 자기적특성을 분석하여 최적의 분쇄조건을 조사하였다. 또한 분쇄공정 중 FeGa합금을 첨가하여 잔류자속밀도의 감소없이 Nd-Fe-B계 소결자석의 보자력을 향상시킬 수 있었다. 이와 같은 분쇄 조건의 연구, FeGa 합금에 의한 보자력 향상, 건식분쇄 방법 및 powder blending 공정을 적용하여 잔류자속밀도( $B_{r}$,) : 14.4kG, 보자력($_{i}$ $H_{c}$) : 9.4kOe, 최대자기에너지적((BH)$_{\max}$) : 47 MGOe의 자기적 특성을 갖는 Nd-Fe-B계 소결자석을 제조하였다.

• 공업화학
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• 제18권1호
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• pp.41-47
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• 2007

Wyler법으로 제조된 구리프탈로시아닌(Cupc)을 kneader, attritor, SC-mill 및 acid pasting법으로 미분쇄하여 입자 크기, 모양, 결정구조를 비교하였다. Cupc 표준물질은 산업적으로 우수한 acid pasting, kneader법으로 제조하여 사용하였고, attritor, SC-mill로 분쇄한 후, 입도분석기, 전자현미경(SEM), X-선 회절스펙트럼(XRD)으로 입자특성을 분석하여 상호 비교하였다. SC-mill의 경우, 분쇄시간에 따라 입도분석기와 전자현미경으로 측정하였을 때, 90 min간의 분쇄시간 까지는 입자크기가 감소하였으나 그 이후부터는 Cupc의 강한 응집으로 평균입자크기가 증가하였다. Attritor로부터 건식 분쇄한 Cupc는 강한 응집에 의해 입도분석기로 입자크기를 측정할 수 없었지만, XRD peak intensity로부터 최적분쇄시간을 간접적으로 예측할 수 있었다.

• 한국식품저장유통학회지
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• 제21권3호
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• pp.308-314
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• 2014

본 연구는 제조방식별로 제조된 씻지 않는 쌀의 저장특성을 조사하기 위하여 최근 개발된 건식(DT), 반건식(SDT) 및 가수정미방식(WT)의 제조 시스템으로 공시재료를 조제한 후 저장기간과 저장온도에 따른 품질특성을 분석하여 수행하였다. 공시재료는 각각 백도가 41(DT1, SDT1, WT1)과 43(DT2, SDT2, WT2)의 두 가지 수준으로 조제하였으며, 저장기간은 약 12주이었고, 저장온도는 각각 10, 20 및 $30^{\circ}C$로 설정하였다. 저장기간 동안의 품질특성을 살펴본 결과 색도 b값과 지방산가는 점차 증가하는 경향을 나타내었으며, 백도, 함수율, 탁도, 건고물량 및 총균수는 감소하는 경향을 나타내었다. 그러나 백도, 색도 b값, 탁도 및 건고물량은 저장초기인 1주차 이후부터는 변화가 적게 나타났다. 반면 함수율, 총균수, 지방산가는 제조방식보다 저장온도의 영향이 큰 것으로 나타났으며, 저장온도가 높을수록 함수율과 지방산가는 감소폭이 크게 나타났고, 총균수는 증가폭이 크게 나타났다. 또한 함수율, 탁도, 건고물량은 제조방식의 영향을 받아 가수정미방식으로 제조된 시료의 경우에는 각 항목의 초기값이 다른 제조방식과 차이가 큰 것으로 나타났다. 가수정미방식으로 제조된 시료(WT1, WT2)의 초기함수율은 높게 나타났으며, 탁도 및 건고물량은 다른 제조방식의 시료보다 낮게 나타났으나, 저장기간이 경과함에 따른 감소폭은 비슷한 것으로 나타났다. 따라서 본 연구에서는 건식, 반건식 및 가수정미방식으로 제조한 백미는 저장온도와 저장기간이 증가할수록 저장성이 떨어지는 경향을 나타내었고, 특히 가수정미방식으로 제조된 시료는 초기 품질특성 중 함수율이 높게 나타나 저장중의 산패에 영향을 주는 지방산가가 증가하여 저장성이 낮은 것으로 판단되었다.