• Proceedings of the KAIS Fall Conference
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• 2002.11a
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• pp.266-268
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• 2002

본 연구에서는 사출 성형품의 품질에 영향을 주는 인자중 금형의 온도에 따라 성형품의 웰드라인의 표면 및 단면의 미시구조에 미치는 영향에 대해 알아보았다. 또한, MmSH process 가 사출성형품에 미치는 영향 또한 알아보았다. 금형온도가 증가함에 따라 유동수지 선단간의 결합이 원활해져 웰드라인의 폭과 길이 모두 저하되는 것을 볼 수 있었으며, MnSH Process는 외관상 일반적인 사출조건에 비해 웰드라인, V-notch가 나타나지 않음을 알 수 있었다.

• Transactions of the Korean Society of Mechanical Engineers B
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• v.37 no.1
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• pp.35-41
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• 2013

In injection molding, the mold temperature is one of most important process parameters that affect the flow characteristics and part deformation. The mold temperature usually varies periodically owing to the effects of the hot polymer melt and the cold coolant as the molding cycle repeats. In this study, a pulsed mold temperature control was proposed to improve the part quality as well as the productivity by alternatively circulating hot water and cold water before and after the molding stage, respectively. Transient thermal-fluid coupled analyses were performed to investigate the heat transfer characteristics of the proposed pulsed mold heating and cooling system. The simulation results were then compared with those of the conventional mold cooling system in terms of the heating and cooling efficiencies of the proposed pulsed mold temperature control system.

• Proceedings of the KAIS Fall Conference
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• 2002.05a
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• pp.130-133
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• 2002

금형온도가 사출 성형품에 미치는 영향 중에 결정성수지인 PP(Polypropylene)와 비결정성수지인 PS(Polysyene)는 금형온도가 높아짐에 따라 각기 다른 결과를 나타내었다. PS성형품은 금형온도가 높을수록 수축율이 줄어들고 두께 편차가 적어지는 경향을 관찰할 수 있었고, PP성형품의 경우에는 결정의 생성으로 인한 상반된 경향이 관찰되었다. 또한, 금형온도에 따른 캐비티의 매끄러운 면과 거친 면의 결과로 볼 때 금형온도가 높을수록 캐비티의 충전성 및 전사성이 향상되었다. MmSH(Momentary Mold Surface Heating)조건인 경우는 수축율과 전사성 모두다 양호한 결과를 보여주었다.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.4 no.3
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• pp.172-176
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• 2003

In this paper, we studied the effects of mold temperature on the microstructure of injection molded parts. The weld line decreases in length and width as mold temperature increases. We investigated the dimensional stability of the parts made of two kinds of resin(polypropylene and polystyrene) by varying the mold temperature. As the mold temperature is high, both the shrinkage ratio and the thickness difference for the PS parts decreases. But the observation of PP parts shows a tendency to increase. The easiness of cavity filling and transcription of the mold texture is improved as the mold temperature is high.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.6
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• pp.921-927
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• 2015

The aim of this study was to investigate the effect of die temperature and repeated extrusion on physical properties of extruded white ginseng (EWG). The die temperature was adjusted to 100, 120, and $140^{\circ}C$, and extrusion was repeated under the same conditions with their corresponding samples. Specific mechanical energy input decreased as die temperature increased during extrusions. The secondary extruded white ginseng (SEWG) at a die temperature of $120^{\circ}C$ showed a higher expansion index than other extrudates. Elevation of both die temperature and repeated extrusion increased the specific length of extrudates. The highest apparent elastic modulus, breaking strength, and water solubility index obtained from SEWG at a die temperature of $100^{\circ}C$ were $7.53{\times}10^8N/m^2$, $7.49{\times}10^5N/m^2$, and 39.02%, respectively. When die temperature increased, water absorption index (WAI) decreased. The WAI of SEWG was higher than that of EWG. In conclusion, repeated extrusion affected physical properties of white ginseng and could be applied to produce improved quality of ginseng products.

• Korean Journal of Materials Research
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• v.3 no.5
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• pp.514-520
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• 1993

In this paper the cure cycle of carbon fiber/phenolic resin was investigated by the Taguchi Method in an experimental design. Experiments were systematically performed using $L_{18}(2^1 \times 3_7)$ orthorgonal array table of the experimental design. In the experimental design, eight compression molding parameters (heating rate, pressing temperature, pressing rate, molding pressure, curing temperature, dwell time at curing temperature, cooling rate and degassing) were considered and the effects of the parameters on the flexural strength and the apparent porosity of carbon fiber/phenolic composites were investigated. The analysis of variance for the experimental results indicated that molding pressure and curing temperature are the most significant parmeters in the flexural strength and the apparent porosity of carbon fiber/phenolic resin composites, respectively.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.2
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• pp.258-264
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• 2014

This study investigated the effects of die temperature and repeated extrusion on the chemical components and antioxidant properties of extruded white ginseng (EWG). Die temperature was adjusted to 100, 120, and followed by repeated extrusion under the same conditions with corresponding samples. Secondary extruded white ginseng (SEWG) at a die temperature of $120^{\circ}C$ had the highest acidic polysaccharide content of all extrudates. Increasing die temperature and repeated extrusion both increased crude saponin content of the extrudate. Ginsenoside Rh1 was detected in the EWG ($140^{\circ}C$) and SEWGs, whereas ginsenosides Rg3s and Rg3r were only detected in SEWG ($140^{\circ}C$). The highest total phenolic content, DPPH radical scavenging activity, and reducing power obtained from SEWG ($140^{\circ}C$) were $8.55{\pm}0.03$ mg/g, $72.05{\pm}0.63%$, and $0.80{\pm}0.004$, respectively. In conclusion, repeated extrusion increases antioxidant activity and crude saponin contents for the development of improved ginseng products.

• The Korean Journal of Rheology
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• v.8 no.1
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• pp.58-68
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• 1996

고분자 가공에서 가장널리 사용되고 있는 사출공정은 비등온의 싸이클 공정이므로 사출조건에 따라 성형품은 다양한 형태의 열이력과 변형이력을 받게 되고 그 결과 최종성형 품의 기계적 물성이 현저히 달라지게 된다. 그러므로 우수한 물성을 갖는 성형품을 얻기위 해서는 열이력과 변형이력에 연관되어 나타나는 미세구조의 변화와 잔류응력을 최소화할수 있는 최적 성형조건의 선정이 대단히 중요하게 된다. 본 연구에서는 수치모사실험을 기초로 설정한 성형조건의 범위에서 다양한 사출성형실험을 수행하여 얻은 시편을 대상으로 미세구 조의 변화와 잔류응력에 미치는 성형조건의 영향을 조사함으로써 최적성형조건을 선정하기 위한 방안을 찾고자 하였다. 편광현미경을 사용하여 관찰한 결정성 고분자수지 시편의 내부 구조는 전형적인 skin-core 구조를 보일뿐만아니라 충전속도, 사출온도, 금형온도, 및 gate로 부터의 위치 변화에 따라 미세구조가 현저히 변함을 알수 있었으며 광탄성법과 layer removal method를 이용하여 조사한 무정형 고분지수 시편의 잔류응력은 금형온도와 사출압 에 가장 영향을 많이 받으며 두께 방향으로 parabola한 분포를 가짐을 알수 있었다. 이상의 결과로부터 사출조건의 변화에 따라 잔류응력과 내부구조가 현저히 변하게 되며 이는 성형 품의 물성에 직접적인 영향을 미치고 있음을 알수 있었다.

• Korean Journal of Food Science and Technology
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• v.37 no.5
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• pp.757-762
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• 2005

Characteristics of cereals prepared by extrusion-cooking and freeze-drying were compared. Parameters used were water solubility index (WSI), water absorption index (WAI), paste viscosity, and sterilization. Variables for extrusion process were barrel temperature at die section (70, 90, and $110^{\circ}C$) and moisture content (25 and 30%). WAI and WSI of extruded cereals were higher, whereas trough, breakdown, and final viscosity were lower than those of raw and freeze-dried cereals. Plate counting revealed no microbes in extruded cereals, whereas microbe colony was observed in freeze-dried cereals. Extrusion-cooking at low temperature resulted in better sterilization of microbes than freeze-drying for preparation of instant cereal drinks.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.5
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• pp.636-642
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• 2007

In order to develop a novel food utilization of germinated brown rice, physicochemical properties of germinated brown rice and its extrudates were investigated. The physical characteristics, the paste viscosity, and the anti-oxidation activity were analyzed. Brown rice was soaked for 10 hr and germinated for 24 and 48 hr at $30^{\circ}C$. Extrusion conditions of brown rice and germinated brown rice were barrel temperature at 100 and $120^{\circ}C$ and moisture content at 20%. The expansion ratio increased with the increase in germination time. It increased at barrel temperature of $100^{\circ}C$, and decreased at $120^{\circ}C$. The bulk density showed negative corporations with the expansion ratio. The paste viscosity of germinated brown rice was decreased with the increase in the germination time. However the paste viscosity of extrudates was lower as barrel temperature increased. Content of polyphenolic compound in extrudates was increased by increasing germination time and barrel temperature.