• Journal of the Korea Academia-Industrial cooperation Society
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• v.19 no.7
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• pp.50-55
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• 2018

The important thing in extrusion technology is the design and production of molds. Appropriate design of the molds is essential for achieving the desired extrusion of molds at the same time to maximize the life of the molds and increase their efficiency. The extrusion temperature and extrusion speed are the main parameters at the time of extrusion. Different extrusion conditions should be added depending on the extrusion ratio, physical properties of the material, and type of extrusion. In this study, the extrusion process of various 6xxx series aluminum cast alloys for high speed train interior or exterior parts were investigated. The extruded die design was performed for the 6063, 6061, 6N01, 6005, 5083 and 6060 alloy profiles and an extrusion test was conducted. In addition, the extrusion conditions, such as extrusion pressure following as the billet temperature, extrusion temperature, and materials change, were analyzed. Although the 6063 aluminum alloy can be extruded at the lowest temperature and pressure, the 6061 alloy can be extruded at the highest temperature and pressure. From these results, the successful extruded products were manufactured from these established conditions.

• Transactions of the Korean Society of Mechanical Engineers A
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• v.35 no.8
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• pp.847-853
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• 2011

In this study, a hybrid powder-extrusion process involving the control of temperature dwelling time for improving the formability of Zn-22Al powder was developed and the effect of dwelling time on the mechanical properties of a spur gear with a pitch circle having a diameter of 1.8 mm was investigated. General extrusion experiments were carried out at different temperatures such as 290, 300, and $310^{\circ}C$. Spur gears with good qualities and without any surface defects were obtained in the case of extrusion temperature of $310^{\circ}C$ and ball-milling duration of 32 h. The Vickers hardness distribution was non-uniform, and after the sintering process, an internal crack was generated because of the different deformation energy between gear central part and teeth. To overcome the abovementioned problems, research on controlling the dwelling time of the extrusion temperature in the powder-extrusion process was carried out. Good-quality spur gears were obtained when the dwelling time was 15 min.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.15 no.2
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• pp.660-665
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• 2014

Optimization of process parameters in polymer extrusion is an important task to reduce manufacturing cost. To determine the optimum values of the process parameters, it is essential to find their influence on the elongation of polymer breathable thin film. The significance of six important process parameters namely, extruder cylinder temperature, extruder speed, extruder dies temperature, cooling roll temperature, stretching ratio, stretching roll temperature on breathable film elongation of polymer extrusion was determined. Moreover, this paper presents the application of Taguchi method and analysis of variance(ANOVA) for maximization of the breathable film elongation influenced by extrusion parameters. The optimum parameter combination of extrusion process was obtained by using the analysis of signal-to-noise ratio. The conclusion revealed that stretching ratio were the most influential factor on the film elongation. The best results of film elongation were obtained at lower stretching ratio.

• 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.

• Polymer(Korea)
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• v.34 no.6
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• pp.579-587
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• 2010

To investigate the properties of PET films, PET films were extruded at various temperature above $T_m$ and quenched at $18^{\circ}C$ for amorphous sheet, and stretched along a direction defined as the machine direction (MD) with a transverse direction (TD) above $T_g$ at various stretching ratios and then annealed at various temperatures produced by SKC PET line. Thermal shrinkage of MD and TD increased with decreasing annealing temperature and extruding temperature, and increasing stretching ratio. The degree of crystallinity, density, heat of fusion (${\Delta}H$) and pre-melting point ($T_m'$) increased with increasing annealing temperature and extruding temperature. Number average molecular weight ($M_n$) and intrinsic viscosity decreased with increasing extruding temperature. Tensile strength and modulus increased with increasing stretching ratio, however decreased with increasing annealing temperature. Reflective index of both stretching and thickness direction increased with increasing stretching ratio and annealing temperature.

• 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.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.

• 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.

• The Korean Journal of Rheology
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• v.3 no.1
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• pp.56-67
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• 1991

압출공정에서 발생하는 전달현상을 이해하기 위하여 싱글-스크류 압출기에서의 비 뉴톤성 유체의 비등온유동에 대한 수치해석을 위한 유한요서법(FEM)을 개발하였다. FEM 은 준-3차원 물리적 모델을 기본으로 하였고 온도분포해석을 위하여 전진방법을 도입하였 다. 본 연구에서 도입한 수치해석적 모델과 더 간단한 준-2차원 모델을 온도분포의 예측에 관하여 초점을 맞추어서 비교 하였다. 압출기의 내부채넬에서 순환유동이 온도분포에 미치 는 영향의 중요성이 강조되었다. 순환유동의 효과를 파악하기 위하여 유한 요소식에서 순환 과 관련된 대류항을 빼도록 유한요소 프로그램을 개조 하였고 개발된 원래의 프로그램과 개 조된 프로그램의 해석을 수행한후 해석결과 중에서 특히 온도분포에 있어서의 차이점을 비 교하였다. 이로부터 간단한 준-2차원 모델은 순환효과를 무시했기 때문에 속도분포의 예측 에서는 별문제가 없으나 온도분포의 예측에 있어서는 크게 잘못될 수 있음을 알수 있다.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.9
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• pp.1211-1218
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• 2007

The aim of this study was to compare the fermentability and characteristics of fermented broths for white ginseng, red ginseng and extruded white ginseng at $110^{\circ}C$ (A), $120^{\circ}C$ (B) and $130^{\circ}C$ (C). The scanning electron microphotograph of B and C was uniform aircell distribution, but A had increased pore size and exploded some aircell's wall. Saccharification rate constant of C was the highest (10.123 $mg/mL·hr^{1/2}$). Fermentation temperature was $27^{\circ}C$ for 30 days and the cultivation was fixed with Saccharomyces cerevisiae, Aspergillus usamii, and Rhizopus japonicus. The pH of red ginseng fermented broth was 3.79, which was the highest among the fermented samples. The fermented broth of B had the highest acidity (4.46%). The fermented broth of A had the highest reducing sugar content in ginseng suspensions (32.36 mg/mL). In ginseng fermented broths, reducing sugar content was decreased rapidly during the initial 5 days and alcohol content was increased during the initial 5 days. On the fifth day, the fermented broth of C showed the highest alcohol content (5.20%).