• Journal of Biosystems Engineering
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• 제31권1호
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• pp.33-38
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• 2006

This work was conducted to find the operating characteristics of an efficient wet grinding system designed to obtain fine rice husk ash powder. Once the rice husk was combusted 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. Grinding time (15, 30, 45 min), impeller speed (250, 500, 750 rpm), and mixed ratio (6.7, 8.4, 11.l, 20.9) were three operating factors examined for the performance of a wet-type stirred ball mill grinding system. For the operating conditions employed, mean diameter of fine ash powder, specific energy input, and grinding energy efficiency were in the range of $2.83{\sim}9.58{\mu}m,\;0.5{\sim}6.73kWh/kg,\;and\;0.51{\sim}3.27m^2/Wh$, respectively. With the wet-type stirred ball mill grinding system used in this study, the grinding energy efficiency decreased with the increase in total grinding time, impeller speed, and mixed ratio. The difference in specific surface area of powder linearly increased with logarithm in total number of impeller revolution and the grinding energy efficiency linearly decreased. Grinding time of 45 min, impeller speed of 500 rpm, and mixed ratio of 6.7 were chosen as the best operating condition. At this condition, mean particle diameter of the fine ash, grinding energy efficiency, grinding throughput, and specific energy input were $2.84{\mu}m,\;2.28m^2/Wh,\;0.17kg/h$, and 2.03kWh/kg, respectively. Wet fine grinding which generates no fly dust causing pollution and makes continuous operation easy, is appeared to be a promising solution to the automatization of rice husk ash grinding process.

• 한국식품저장유통학회지
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• 제21권2호
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• pp.181-186
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• 2014

본 연구에서는 활용도가 낮은 메밀껍질을 활용하고자 효소처리 및 습식분쇄에 따른 통메밀 분말의 품질특성을 조사하였다. 습식 분쇄 통메밀 분말의 입도 분석 결과 메밀쌀의 평균 입자크기는 74.84 ${\mu}m$로 통메밀 분말에 비하여 약 4~5배가량 큰 것으로 나타났으며 습식분쇄 90분 이후에 큰 차이가 없었다. 총 페놀성 화합물 및 총 플라보노이드 함량의 경우 메밀쌀에 비하여 통메밀 분말에서 모두 증가하였으며 분쇄가 진행될수록 조금씩 상승하였다. Rutin 함량 조사결과 메밀쌀 44.10 ppm에 습식분쇄가 진행될수록 함량이 상승하여 습식분쇄 90분에서 152.90 ppm까지 증가한 뒤 이후로는 큰 변화가 없었다. Quercetin의 경우 습식분쇄 시간에 따른 큰 함량변화는 없는 것으로 나타났다. 무기질 함량 조사결과 메밀쌀에 비하여 통메밀 분말에서 Ca, K 및 Mg의 함량이 높게 증가하였으며 Zn 및 Mn이 통메밀 분말에서 검출되었다. 유리아미노산은 통메밀 분말에서 총 유리아미노산 함량이 22.27 mg%로 증가하는 것으로 나타났으며 특히 glutamic acid는 14.58 mg%에서 30.45 mg%로 두 배 이상 증가하는 것으로 나타났다. 이상의 결과 통메밀 분말 제조를 위한 습식분쇄 시간은 90분이 적절하였으며 통메밀 분말의 경우 메밀껍질의 유효성분의 활용이 가능하였으며 습식분쇄과정을 통한 식감개선이 가능하여 차후 다양한 가공제품으로 활용이 기대된다.

• 한국정밀공학회지
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• 제15권9호
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• pp.145-151
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• 1998

In this study, the experimental and analytic investigation with cold air system has been performed for improving the working environment of the conventional grinding fluid. Very simple cold air system was developed which could replace by the conventional grinding fluid system. The identification of heat of grinding Bone is very important for precision grinding. The experimental data was analysed to investigate the heat which was transferred to the workpiece. It was found that 45∼55％ of the total energy for dry grinding, 22∼28％ for wet grinding, and 32∼35％ for cold air system are conducted to the workpiece in grinding with cubic boron nitride wheel. Cubic boron nitride wheel could reduce the residual stress and thermal demage comparing with aluminium oxide wheel, because cubic boron nitride wheel has very high extreme thermal conductivity.

• Journal of Applied Biological Chemistry
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• 제42권4호
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• pp.175-179
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• 1999

Grape seed oil was extracted using different preparatory treatments as follows: (1) grinding, (2) grinding and roasting, (3) grinding and wet- roasting, (4) grinding, roasting, and wet-roasting, and (5) grinding, wet-roasting, and wet-roasting. The highest antioxidant activity was obtained from the sample with the method (2). Initial states of oxidation were similar except method (1) that showed more oxidized state, being P.O.V.8. Acid values were observed in the range from 1.42 to 1.89. The lowest acid value was found as 1.42 in method (1) and those of others were somewhat higher, indicating that heating process of roasting produced some free fatty acids. From the results of sensory evaluation, the best odor and taste were obtained from the methods (2) and (3). Repetitive procedure of wet-roasting, like method 5, caused some loss of flavor components and decrease in the sensory evaluation score. Addition of grape seed oil (method 2) to soybean and perilla oil at the level of 20% retained considerable antioxidant activities as much as 4.3 and 5 times, respectively, than 100% soybean or perilla oil stored for 12 weeks. When soybean or perilla oil was mixed with 20% grape seed oils, P.O.V. decreased to half of that of unmixed oils.

• 산업식품공학
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• 제13권4호
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• pp.269-274
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• 2009

습식분쇄의 최적조건을 얻고자 부형제 종류, 농도, 습식 분쇄시 rotor speed, bead size, feed rate, 분쇄회수를 달리하여 분쇄한 결과, 부형제로는 gum arabic을 사용하여 5%의 농도로 첨가할 때 가장 좋은 분쇄효과를 나타내었다. Rotor speed를 달리하여 습식분쇄한 결과, rotor speed가 증가할수록 좋은 결과를 나타내어 4,000 rpm에서 가장 우수한 것으로 나타났다. 원료와 직접 부딪혀 분쇄를 하게 되는 bead는 0.4 mm의 크기를 사용하였을 때 가장 작은 사이즈로 분쇄되는 것으로 나타났다. 분쇄가 이루어지는 chamber내에 원료를 공급하는 비율에 따른 결과에서는 40 L/h 의 속도로 공급했을 때 가장 작은 입도분포를 보였다. 분쇄회수에 따른 영향은 횟수에 따라서는 8회 이상으로 분쇄하였을때 0.6 $\mu$m이하의 입도분포가 90% 이상으로 나타나 10회를 분쇄하였을때 가장 좋은 효과를 나타내었다. 연속운전과 비연속운전의 비교에서는 연속운전이 더 효율적이었으며 부형제 종류에 따른 영향은 gum arabic을 첨가하여 분쇄하였을때 가장 우수한 결과를 나타내었다. 따라서 적절한 농도와 종류의 부형제 사용과 rotor speed, bead size, feed rate, 용매와의 혼합비의 최적공정을 수립한 습식 분쇄기술로 초미세액상칼슘의 제조가 가능하였고, 습식분쇄기술을 식품가공기술로 활용할 수 있는 가능성을 확보하였다.

• 한국정밀공학회:학술대회논문집
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• 한국정밀공학회 1996년도 추계학술대회 논문집
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• pp.90-94
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• 1996

Thermal problems of creep-feed grinding are more serious than regular grinding. So grinding fluid supply in creep-feed grinding is very important. Grinding fluid supply quantity is not linear with effectiveness because grinding wheel is porosity material and the grinding area is solid contact area. In this paper, by using AE signal, optimal quantity of fluid supply was determined. And surface characteristics of wet creep-feed grinding were analized.

• 한국식품영양과학회지
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• 제39권7호
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• pp.1005-1010
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• 2010

본 연구에서는 인삼의 유용성분 강화 및 인삼 전근 활용을 위한 증숙 및 습식분쇄 조건을 조사하였다. 그 결과 무처리(A), $95^{\circ}C$/3 hr(B) 및 $121^{\circ}C$/15 min(C)의 증숙조건에 의해 각각의 당도는 7.7, 10.7 및 $11.2^{\circ}Brix$, 갈색도 0.37, 1.97 및 1.50로 증숙구간에서 당도 및 갈색도가 높게 나타났다. 조사포닌 함량은 7.19(A), 6.99(B) 및 8.83 mg/g(C)으로 C 조건에서 가장 높게 나타났다. 관능검사를 실시한 결과 C 조건에서 쓴맛 감소, 단맛 강도 및 전반적 기호도가 가장 높게 나타나 증숙처리 조건에서 관능적인 특성을 향상시킬 수 있었다. 가수량에 따른 습식분쇄 조건을 조사한 결과 가수량 300%에서 입자가 가장 작게 나타났다. 인삼의 습식분쇄조건은 분쇄 30분 및 3회에서 분쇄효율이 높았으며 평균입자크기는 $67.66\;{\mu}m$로 미세화되었다. 분쇄시간 및 횟수에 따른 유효성분 함량은 큰 차이가 없었다. 이상의 결과 증숙처리($121^{\circ}C$/15 min) 및 습식분쇄는 인삼의 전근 활용 및 유효성분 강화에 효과적인 것으로 확인되었다.

• 한국안전학회지
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• 제5권1호
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• pp.31-39
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• 1990

In this paper, the influence of the table speed, metal removal rate and grinding fluid on long wheel workpiece contact zone at high effect grinding was investigated by theoretical analyses and measuring the temperature, and discussed by the temperature distribution in grinding surface layer. Main results obtained are as follows, 1) Rega.dless of the table speed, the temperature gap of the workpiece(heat influx) is about 6-8 times as high in dry condition as in wet condition. 2) Good grinding condition can be obtained owing to the effect of grinding fluid without any burning defect under the condition of the metal removal rate(1.0mm$^3$/mm.s) in case of wet grinding. 3) When the depth from the surface layer is about 1.25-1.5mm under the condition of the slow table speed, surface temperature goes up higher as the table speed slows down, because long contact time is laked at the surface layer. 4) In case of the same metal removal rate, the lower the table speed becomes, the higher the surface temperature is, because grinding depth has a far more influence on wheel workpiece contact zone than the table speed.

• 대한약학회:학술대회논문집
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• 대한약학회 2003년도 Proceedings of the Convention of the Pharmaceutical Society of Korea Vol.2-2
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• pp.234.2-234.2
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• 2003

Recently, the need for ultra-fine particles, especially nano-sized particles has increased in the fields preparing raw powders such as pharmaceutical additive and high value added products in the Nano-Technology processes. Therefore, the research in ultra-fine grinding is very important, especially, in nanometer grinding. In the previous paper, a series of wet grinding experiments using grinding aids using a stirred ball mill have been performed on grinding rate constant based on grinding kinetics. (omitted)

• 한국재료학회지
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• 제17권10호
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• pp.532-537
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• 2007

A series of wet grinding experiments have been carried out using a stirred ball mill to systematically investigate consideration of grinding characteristics. The particle size distribution and median diameter of the grinding consumption power for a given grinding time were considered. Also, the effect of grinding aids on particle size and grinding consumption energy defined as the summation of grinding power was investigated. The grinding aids had influence on the smaller products size and decrease grinding consumption energy because the function of grinding aids were to be attribute to the prevention of agglomeration and ball and grinding chamber wall coating of sample powder. The grinding process seemed to be controlled by the force of agglomeration of the ground products. It was demonstrated that the particle size and grinding consumption energy could be more decreased by the addition of grinding aids.