• Nuclear Engineering and Technology
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• v.34 no.1
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• pp.60-67
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• 2002

The effects of ball-milling time(0 ~4 hrs) have been investigated on the change of powder characteristics, compaction behavior (compaction pressure range : 200 ~400MPa) and sinterability (1700'c in Ha atmosphere) of two different UO$_2$ powders (ex-ADU and ex-AUC) prepared by the wet process. It is observed that, while the ex-ADU UO$_2$ was little affected, the ex-AUC UO$_2$ was largely affected by the ball-milling treatment. This may be attributed to the characteristics of particle size formed during the preparation step, i.e.., the former has a small average size of about 1.0${\mu}{\textrm}{m}$, while the latter has a relatively large average size of about 301n. It appeared that the effective size reduction by ball-milling treatment is limited to the particle size larger than l${\mu}{\textrm}{m}$, and to the extent of maximum decrease in size of about 0.5tn. In the case of ex-AUC UO$_2$, it is observed that the particle size decreased with ball-milling time and green density and sintered density of the pellets prepared from ball-milled powder increased compared with those of pellets prepared from the as-received powder under the same conditions. This may be attributed mainly to the fine particles formed during the ball-milling treatment.

• Food Science and Preservation
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• v.23 no.4
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• pp.522-529
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• 2016

Clean rice is useful to save time and labor force against washing rice in the household. Nevertheless the quality characteristics of the rice were not established well since the quality characteristics of the rice depend on types of the processing system. The aims of the current study were to understand the quality characteristics of clean rice prepared from the dry, semi-dry, and wet types of processing systems, and to suggest the appropriate processing system for production of clean rice. Here, we found that the quality of clean rice was improved with the increasing whiteness of rice by the dry type, although the whiteness of rice should be below 42 to satisfy 16.0 NTU of the turbidity for higher head rice ratio. Also, both the semi-dry and wet type systems showed higher ratio of head rice than the dry type system at below 16.0 NTU of the turbidity. These results imply that the wet type is more suitable for the place where rice is consumed fast, and the semi-dry type is more proper for long term storage of rice.

• Journal of the Korean Magnetics Society
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• v.5 no.6
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• pp.928-936
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• 1995

In this research, the processing control of NiCuZn Ferrite has been developed. The mixing and the size reduction of raw materials have been proceeded. In order to produce NiCuZn Ferrite, highly concentrated slurry with fixed ratio and wet ball milling were used. First, the dispersion behavior of raw mixture at the region of pH4~pH11 has been studied. Using wet ball milling operation, the best conditions of mixing and size reduction have been determined. Further more, the most suitable conditions, such as, dispersant kind, dispersant amount, milling time, and slurry concentration have been studied. The poly acrylic ammonium salt (PAN) was chosen as a suitable dispersant to have effective dispersion in basic region. The slurry of raw mixture without dispersant, showed high viscosity and poor grindability. As 0.7 wt% of PAN was added, the concentrated slurry (up to 55 vol%) was possible, and showed well grindability. After 18 h ball milling of 30 vol% of mixture slurry with 0.7 wt% of PAN, the average particle size and specific surface area of raw mixture were $0.54\mu\textrm{m}$ and $12.92m^{2}/cc$, respectively. The ball milled raw mixture, calcined at $700^{\circ}C$ for 3h, was totally changed into NiCuZn Ferrite with spinel phase.

• Journal of Biosystems Engineering
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• v.5 no.1
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• pp.1-14
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• 1980

Threshing operation may be one of the most important processes in the paddy post-production system as far as the grain loss and labor requirement are concerned . head-feeding type threshers commercially available now in Korea originally were developed for threshing dry paddy in the range of 15 to 17 % in wet basis. However, threshing wet-paddy with the grain moisture content above 20 % has been strongly recommended, especially for new high-yielding Indica -type varieties ; (1) to reduce high grain loss incurred due to the handling operations, and (2) to prevent the quantitative and qualitative loss of milled -rice when unthreshed grains are rewetted due to the rainfall. The objective of this study were to investigate the adaptability of both a head-feeding type thresher and a throw-in type thresher to wet-paddy , and to find out the possiblilities of improving the components of these threshers threshing. Four varieties, Suweon 264 and Milyang 24 as Tongil sister line varieties, minehikari and Jinhueng as Japonica-type varieties, were used at the different levels of the moisture content of grains. Both the feed rate and the cylinder speed were varied for each material and each machine. The thresher output quality , composition of tailing return, and separating loss were analyzed from the sampels taken at each treatment. A separate experiment for measurement opf the power requirement of the head-feeding type thresher was also performed. The results are summarized as follows : 1. There was a difference in the thresher output quality between rice varieties. In case of wet-paddy threshing at 550 rpm , grains with branchlet and torn heads for the Suweon 264 were 12 % and 7 % of the total output in weight, respectively, and for the Minehikari 4.5 % and 2 % respectively. In case of dry paddy threshing , those for the Suweon 264 were 8 % and 5% , and for the Minehikari 4% and 1% respectively. However, those for the Milyang 23 , which is highly susceptable to shattering, were much lower with 1 % and 0.5% respectively, regardless of the moisture content of the paddy. Therefore, it is desirable to breed rice varieties of the same physical properties as well as to improve a thresher adaptable to all the varieties. Torn heads, which increased with the moisture content of rall the varieties except the Milyang 23 , decreased as the cylinder speed increased, but grains with branchlet didnt decrease. The damaged kernels increased with the cylinder speed. 3. The thresher output quality was not affected much by the feed rate. But grains with branchlet and torn heads increased slightly with the feed rate for the head-feeding type thresher since higher resistance lowered at the cylinder speed. 4. In order to reduce grains with branchlet and torn heads in wet-paddy threshing , it is desirable to improve the head-feeding type thresher by developing a new type of cylinder which to not give excess impact on kernels or a concave which has differenct sizes of holes at different locations along the cylinder. 5. For the head-feeding type thresher, there was a difference in separating loss between the varieties. At the cylinder speed of 600 rpm the separating losses for the Minehikari and the Suweon 264 were 1.2% and 0.6% respectively. The separating loss of the head-feeding type thresher was not affected by the moisture content of paddy while that of the Mini-aged thresher increased with the moisture content. 6. From the analysis of the tailings return , to appeared that the tailings return mechanism didn't function properly because lots of single grains and rubbishes were unnecessarily returned. 7. Adding a vibrating sieve to the head-feeding type thresher could increase the efficiency of separation. Consequently , the tailing return mechanism would function properly since unnecessary return could be educed greatly. 8. The power required for the head-feeding type thresher was not affected by the moisture content of paddy, but the average power increased linearly with the feed rate. The power also increased with the cylinder speed.

• Food Engineering Progress
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• v.15 no.1
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• pp.56-63
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• 2011

Durum wheat semolina was added into wet-milled rice flour in order to improve chewy texture, firm bite ("al dente"), and resistance to overcooking of the ordinary rice noodles. Wet noodles were prepared by mixing 0 (control), 5, 10, 15, and 20% (w/w) of semolina per semolina and rice flour mixtures. Vital gluten (4%, w/w) and salt (2%, w/w) were added to form the pliable strands of wet noodles and final moisture contents of the raw mixtures were equalized at 45%. Pasting properties of the suspended flour mixtures as measured by the Rapid Visco Analyser (RVA) showed slight increases (up to $1.2^{\circ}C)$ in pasting temperatures along with the considerable decreases in peak viscosities as semolina increased at over 15%. Reduced shear thinning and retrogradation of the starch solution that leads to hardening of the cooked noodles were indicated by lowered breakdown viscosities and gaps between finaland setback viscosities from the RVA viscogram as semolina increased at over 10%. Reduced water uptake and turbidity increases of the cooking water as caused by the soluble starches from the noodle were also noted as the content of semolina increased. More or less significant (p<0.05) decreases in colorimetric L (lightness) value of the raw- and cooked noodles were observed as semolina increased while a- (redness) and b (yellowness) values were rather increased at the same moment. Textural properties of the cooked noodles such as hardness, springiness, cohesiveness, gumminess, and chewiness from TPA tests were significantly (p<0.05) influenced by added semolina, even at 5%-levels or more. It can be concluded that addition of semolina into rice flour could provide easy handling of the wet noodles without distortion during transportation, integrity and firm bite of the cooked noodles, and less loss of starch to the cooking water in comparison with the ordinary rice noodle. It was finally suggested that optimum level of the semolina in the product was approximately 10% for the quality wet rice noodle products.

• Journal of Practical Agriculture & Fisheries Research
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• v.21 no.1
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• pp.49-59
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• 2019

The field trial was performed to evaluate the rice growth and yield in different direct seeding methods after Italian Ryegrass Harvest The required time for seed emergence was for 7 ~ 8days in the tested direct seeding methods and there was high in seedling establishment in order of wet hill-seeding with iron-coated seeds > water seeding with iron-coated seeds > wet hill-seeding with soil coverage with pregerminated seeds. The rice plant height was shorter in the tested direct seeding methods than that of machine transplanting until 45day after seeding but there was not significant difference in terms of statistical analysis at 63day after seeding. The growth of tiller number in the rice plant was high in water seeding with iron-coated seeds and wet hill-seeding with soil coverage and low in wet hill-seeding with iron-coated seeds compared to machine transplanting. The yield component in the tested direct seeding methods was not significant difference in terms of statistical analysis. The milled rice yield in the tested direct seeding methods was higher 2 ~ 8% being with 4.94 ~ 5.24t/ha than that of machine transplanting but there was not significant difference in terms of statistical analysis. The percentage of head rice was low in the tested direct seeding methods compared to machine transplanting. The weedy rice was not occurred in the tested rice cultivation methods. In conclusion the direct seeding method would be recommended to be a suitable to in following by Italian ryegrass harvesting in southern area of Korea in terms of reduction in production cost and high income basis for rice growing farmers.

• Korean journal of food and cookery science
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• v.29 no.3
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• pp.267-274
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• 2013

Demand for a rice cake, a popular traditional food in Korea, is rising, but its industrial-scale production is extremely difficult due to its short shelf-life caused by starch retrogradation and microbial spoilage. By means of the sourdough fermentation technique, we attempt to develop rice cakes with a longer shelf-life. Heterofermentative lactic acid bacteria (Weissella koreensis HO20, Weissella kimchii HO22) isolated from kimchi were used to ferment wet-milled rice flour for their abilities to produce exopolysaccharides and to inhibit the microbial spoilage of rice cakes. After 24 hr of fermentation at $25^{\circ}C$, viable cell counts in rice dough increased from $10^6$ CFU/g to $10^8$ CFU/g and total titratable acidity increased from 0.05% to 0.20%, whereas pH decreased from 6.5 to 5.1. Fermented rice flour showed significantly lower peak, trough, and final viscosities as well as breakdown and setback viscosities measured by rapid viscoanalyzer. Both lactic acid bacteria showed in vitro antifungal activity against Penicillium crustosum isolated from rice cakes. The antifungal activity remained constant after the treatments with heat, proteinase K and trypsin, but fell significantly by increase of pH. Rice cakes made of fermented rice flour were found to retard mycelial growth of P. crustosum. The degree of retrogradation as measured by the hardness of the rice cake was significantly reduced by the use of fermented rice flour. The results suggest that use of fermented rice flour has a beneficial role in retarding starch retrogradation and in preventing fungal growth, hence extending the shelf-life of rice cakes.

• Korean Journal of Food Science and Technology
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• v.24 no.1
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• pp.97-100
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• 1992

Tofu-residue (biji) which was made on a laboratory scale from the three U.S. and three Korean soybean varieties contained approximately 57% dietary fiber, 20% protein, while the commercial residue contained 59% dietary fiber and 17% protein. The percent soluble fiber in total dietary fiber were 3% and 46% for residue and tofu, respectively. The tofu-residue was wet milled by blade grinding once or twice, followed by sieving and centrifugation of the liquid fraction. For twice-ground residue, the dietary fiber content increased from 58.70 to 80.6% in the sieved residue, with a fiber recovery of 90.4%. On the other hand, twice-ground centrifuged solids contained 46.8% protein, representing 42.4% of the total protein. Lipid levels in the sieved residue were much lower than in the original residue.

• Proceedings of the Korean Society of Crop Science Conference
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• 2017.06a
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• pp.253-253
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• 2017

Recently, strong interest in the well-being and healthy food trends lead a spreading of rice processing products such as rice noodles, rice breads, and rice cakes. However, most of rice varieties developed in Korea showed very limited processing properties in processing of noodles compare to that of wheat flour. Moreover, low competitiveness as a raw processing materials due to high price give poor evaluations for rice noodles processing. To cope those barriers, 'Saemimyeon' a Tongil type high yielding variety with a high amylose contents was developed in RDA. 'Saemimyeon' showed about 10~32 % of increase in yield as 7.08MT/ha and 26.7% of high amylose contents together with easy grinding property of 65.7% of high chalkiness ratio. The both of milled as well as brown rice of 'Saemimyeon' were well fit for processing properties in rice pasta where the contents of rice flour for rice pasta was 99% (1% of Tapioka starch was intermixed in to the rice flour). A spaghetti type for wet noodles and macaroni type for dry noodles were developed, respectively. Each of pasta were showed relatively more or less an equal quality and panel test compare to that of durum wheat pasta products. Finally, rice pasta products could suggest an alternative idea for a new rice processing items where rice noodles market was stagnant.

• Korean Journal of Food Science and Technology
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• v.29 no.4
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• pp.700-704
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• 1997

Fermentation and morphological characteristics of rice bread baked with gums, lipids, and glutens added dough were investigated to establish the standard recipe for rice bread processing. All gum-type additives 1ed to successful formation of rice bread. Hydroxypropyl-methyl-cellulose among tested gums showed the best volume expansion and successful formation of rice bread. Addition of vegetable oils gave better effect on increasing the specific loaf volume and tenderness of rice bread than addition of the solid-type lipids such as margarin and lard during rice bread processing. Dry heating during baking of the rice bread gave more desirable effect on specific gravity of rice bread than wet heating. High-amylose rices such as Suweonjo, AC 27, and IR 44 showed better formation of rice bread in the case of adding 3% hydroxypropyl-methyl-cellulose, while Suweon 230 and Pusa-33-30 showed slightly better formation of rice bread in the case of adding the gluten and strong hard flour. The glutinous rice Hangangchalbyeo failed to the formation of rice bread in both cases of adding 3% hydroxypropyl-methyl-cellulose and the gluten and hard flour.