• Proceedings of the Korean Society of Precision Engineering Conference
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• 2004.05a
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• pp.77-77
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• 2004

현재 플라스틱 제품의 재료 절감을 통한 원가 절감과 아울러 기계적 성질을 더 향상시키거나 유지하기 위한 초미세 발포 공법이 주목받고 있다. 이론 위해 많은 연구가 진행되어 왔으나 아직까지도 셀의 미소화, 균일화 그리고 표면 품위 등을 위한 지속적인 연구가 요구되고 있다. 초미세 발포 사출에서 셀의 형상에 영향을 주는 인자는 여러 가지이다 우선 사출 속도에 영향을 받으며, 사출 온도에 따라서도 많은 영향을 받는다.(중략)

• Proceedings of the Korean Powder Metallurgy Institute Conference
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• 2003.04a
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• pp.23-23
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• 2003

분말야금된 소결체의 가장 큰 특징 중의 하나는 피할 수 없는 소결체의 기공이다. 이러한 기공이 기계적 특성에 미치는 영향에 관해서는 많은 연구가 오래 전부터 진행되었었다. 그러나 기존의 연구는 거의 대부분 일반 분말야금에 의한 것이고 분말사출성형된 소결체의 기공율과 기계적 특성 광계는 거의 연구가 이루어 지지 않았다. 본 연구에서는 기공율의 조절이 용이한 분말사출성형 공정을 이용하여 소결 초기부터 완전 치밀화에 가까운 조직까지 다양한 소경율의 시편을 만들어 기계적 특성에 미치는 순수기공의 영향은 조사하기 위해 다음과 같이 조사하고자 하였다. 사출성형에 사용된 재료는 고강도 이며 내식성이 뛰어난 17-4 PH STS이고 평균 입경은 10mm였다. 열분해와 소결은 수소 분위기에서 행하였으며 소결온도는 900~$1350^{\circ}C$였다. 연구수행을 통해 다음과 같은 결론을 얻었다. 1. 기공율과 기계적 특성의 관계는 닫힌 기공이 지배하는 고밀도 영역과 열린 기공이 지배하는 저밀도 영역을 분리하여 해석해야한다. 2. 저밀도 영역에서의 기공율과 강도의 관계는 넥 성장에 따른 load bearing area의 증가로 나타낼 수 있고 아래와 같다. $\frac{\delta}{\delta_o}=1-\frac{P}{P_i}$ 3. 고밀도 영역에서의 기공율과 강도의 관계는 소결 현상과 초기 충진율을 고려한 ideal pore모델을 도입하였고 아래와 같이 나타났다. $\frac{\delta}{\delta_o}=1-1.95(P_i\;{\cdot}\;P)^{2/3}$

• The Korean Journal of Rheology
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• v.10 no.2
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• pp.113-120
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• 1998

사출성형공정은 대표적인 고분자 가공공정으로 그 복잡한 특성으로 인하여 공정변 수를 최적화하는 것을 주로 경험에 의존해 왔다. 본 연구에서는 사출성형공정의 보압과정 중에 보압의 이력을 최적화하여 제품각 부분의 부피수축율차이를 최소가 되게 하는 최적화 시스템을 개발하였다. 최적화 알고리즘으로는 GA방법을 사용하였으며 본 연구에서 제안한 최적화 시스템으로 보압과정의 최적화를 수행한 결과 부피수축율의 차이가 현저히 감소하는 것을 알수 있었다. 특히 SA방법을 사용하는 경우 초기의 최적화 속도가 GA를 사용하는 경 우에 비해서 뛰어남을 알수 있었다. 또한 충전과정과 보압과정을 함께 최적화하여 보압과정 만 최적화한 결과와 비교하여 보았다.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.7
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• pp.1109-1113
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• 2005

The objective of this study was to determine the effect of extrusion temperature on puffing of white and red ginseng powder. The extrusion variables were feed material (red and white ginseng powder) and die temperature $(100\;and\;115^{\circ}C)$. The analyzed characteristics of ginseng extrudates were sectional expansion index, microstructure and rheological properties. Most of biopolymer was highly puffed at higher extrusion temperature, but the cross-sectional expansion of white and red ginseng powder was higher at 1000e and longitudinal expansion seems to higher at $115^{\circ}C$. White and red ginseng powder were puffed inconsistently and discontinuously at $115^{\circ}C$. The scanning electron microphotograph of extruded white ginseng was uniform air cell distribution at 100oe, but pore size increased at $115^{\circ}C$ and had fine uniformity due to pore explosion. White ginseng and its extrudate were pseudoplastic. Intrinsic viscosity was lower as a result of increased die temperature. The cross-sectional expansion seems to be inconsistent and decreased due to decrease in melt viscosity at $115^{\circ}C$.

• Food Engineering Progress
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• v.21 no.2
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• pp.116-125
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• 2017

This study aims to make extruded rice snack with high quality in texture and nutrition by adding mealworm. Addition of the mealworm has the merit to fill in high-quality protein and unsaturated fatty acids which are insufficient in rice. Thus, the physicochemical properties were investigated through the process of extrusion cooking. As the extrusion process varied, the die temperatures were set to $120^{\circ}C$ and $130^{\circ}C$. Also, the moisture contents were adjusted to 30% and 35%. The specific length, the expansion ratio, and the water absorption index increased as the added content of mealworm became higher. On the contrary, the density, the breaking strength, the apparent elastic modulus, and the water solubility index decreased. As mealworm and moisture content increased, DPPH radical scavenging activity significantly increased but the rancidity decreased. As a result, the addition of mealworm to the extruded rice snack was effective in improving texture, nutrition, and antioxidation.

• The Korean Journal of Rheology
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• v.11 no.2
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• pp.159-167
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• 1999

Sandwich injection molding is one of the remarkable polymer processes recently developed from conventional injection molding. But it is almost impossible to do theoretical investigation that we've researched it through numerical simulation. In this paper, numerical simulation on the study of sandwich injection molding is based on Finite Element Method and FAN/Control Volume method. In addition to conventional filling parameter that can confirm skin polymer melt front, new filling parameters have been introduced to confirm core polymer melt front advancement. These filling parameters are defined in each layer which is divided to solve temperature field along the thickness direction. One can notice different filling patterns resulted from the variation of material properties such as viscosities and power-law indexes, and processing conditions such as switch-over times and wall temperatures. It gives us a better understanding of the sandwich injection molding process. And we can recognize that it's the core polymer spatial distribution after the completion of filling that is the most important key point to use this process for industrial molding process.

• Korean Journal of Food Science and Technology
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• v.49 no.4
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• pp.444-452
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• 2017

This study aims to investigate the physicochemical properties of the extruded rice snack with added the containing mealworm. Adding the mealworm addition enhanced protein and unsaturated fatty acid contents, which are insufficient in rice. As the extrusion process variables, the death temperatures and moisture content were set to at respective 130 and $140^{\circ}C$, and 20 and 25%, respectively. The expansion ratio increased as with death temperature, whereas the increased moisture content decreased. The nitrogen solubility index and protein digestibility index increased with the added mealworm content of mealworm increased. As mealworm content and death temperature, and moisture content increased, DPPH radical scavenging activity significantly increased but the rancidity decreased. As the result of this study, confirmed that the addition of mealworm to the extruded rice snack was the confirmed as the effective process to improve nutrition, and antioxidation. Also, death temperature and moisture content have an effect on softened the texture of extruded rice snack.

• Clean Technology
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• v.14 no.1
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• pp.1-6
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• 2008

Removal of paraffin wax from a ceramic injection mold using supercritical $CO_2$ has been studied. The paraffin wax is used as a binder in the ceramic injection molding process. The effects of pressure, temperature and flow rate of supercritical $CO_2$ on the removal of the paraffin wax were investigated. The removal rates were measured with various flow rates of $CO_2$ in the range of 328.15 - 348.15 K and 15 - 30 MPa. The removal rate of paraffin wax increased as the pressure increased. In the effect of temperature, the paraffin wax was effectively removed over 329.15K (melting point of paraffin wax), however, the efffct of temperature was not significant when the temperature was further increased. The increase of $CO_2$ flow rate also affected the removal of paraffin wax. However, the effect of flow rate was not observed when the flow rate reached a certain value. Propane was used as a co solvent in order to remove the paraffin wax effectively. When the propane was added to the $CO_2$, the removal efficiency was improved. The paraffin wax was completely removed from the ceramic injection mold without any change in their shape and the structure.

• 대한공업교육학회지
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• v.34 no.2
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• pp.321-330
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• 2009

This study presents the blow molding of injection stretch-blow molding process for PET bottle. The numerical analysis of the blow molding of PET bottle is considered in this paper using CAE with a view to minimize the thickness difference. In order to determine the design parameters and processing conditions in blow molding, it is very important to establish the numerical model with physical phenomenon. In this study, a shell model with thickness has been introduced for the purpose and blow simulations with 3-type blow process condition are carried out. The simulations resulted in the thickness distribution in good agreement with the physical phenomenon. Also, from the result of numerical analysis, we appropriately predicted the thickness distribution along the PET bottle wall and Using the result of numerical analysis we apply the preform design and blow molding process condition for optimization.

• Transactions of the Korean Society of Mechanical Engineers A
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• v.38 no.7
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• pp.771-777
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• 2014

Injection-compression molding was used for film insert molding of an automotive door grip using films with three-dimensional embossed patterns. A vacuum mold was fabricated for vacuum-assisted thermoforming of the film, and an injection-compression mold was developed for film insert molding. Three pressure transducers were installed inside the mold cavity to measure cavity pressures. Injection-compression molding experiments under various compression strokes and toggle speeds were performed to investigate their effects on the cavity pressure and heights of the embossed patterns. The compression stroke of 0.9mm and low toggle speed resulted in a higher degree of conservation of embossed patterns. Additionally, the processing conditions for the maximum heights of embossed patterns were almost similar to those for minimum integral value of cavity pressures. The injection-compression molding process presents the opportunity to impart a soft-touch feeling of plastic parts printed with embossed patterns.