• Korean Journal of Materials Research
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• v.4 no.7
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• pp.837-844
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• 1994

To investigate that the theoretical formulas for extrusion forces are applicable to the manufacturing plant, the maximum extrusion forces were calculated from Siebel's and Geleji's formulas and also measured using 550 ton extrusion press. Parameters such as flow stress, $K_f$, angle of dead metal zone, $\alpha$ were obtained experimentally in order to calculate the maximum extrusion forces by the the theoretical formulas, and it was showed that the results were reliable as the deformation efficient factor, $\eta _f$ was determined to be less than 0.5. The maximum extrusion forces calculated from Siebel's formula and Geleji's formula for the angle of dead metal zone, $\alpha = 50^{\circ}$ were approached to the experimental results. However, it was found that Siebel's formula is more useful to apply to the manufacturing plant.

• Korean Journal of Food Science and Technology
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• v.30 no.5
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• pp.1128-1133
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• 1998

Extrusion cooking treatment was compared with autoclaving/cooling treatment for formation of enzyme resistant starch of high amylose corn starch (HACS). Effects of barrel temperature $(100^{\circ}C,\;120^{\circ}C,\;140^{\circ}C)$ and feed moisture content (25%, 35%, 45%) on extrusion processing in a co-rotating twin-screw extruder under fixed screw speed (100 rpm) were investigated by measuring enzyme resistant starch (RS) yield. RS yield were estimated by in-vitro pancreatin digestion method and enzymatic-gravimetric method using termamyl. Barrel temperature and yield of RS were negatively correlated and feed moisture content and yield of RS was positively correlated as determined by in-vitro pancreatin method. The highest yield (38.4%) of RS was obtained from HACS extrudate processed at the barrel temperature of $100^{\circ}C$ and the feed moisture content of 45%, while the yield of RS by 5 times of autoclaving/cooling was 25%. The yield of RS by in vitro pancreatin digestion method was 20.7% with high amylose corn starch and 8.2% with ordinary corn starch (CS), respectively, under the same extrusion condition (barrel temperature $120^{\circ}C$, feed moisture content 35%). At the same condition, the yields of RS by enzyme-gravimetric method were 14.6% with HACS and 6.8% with CS, respectively. The yield of RS increased during the storage at $4^{\circ}C$ for 4 weeks and the highest yield (60%) was obtained by the storage of HACS extrudates extruded at $100^{\circ}C$ and 45% feed moisture content.

• The Korean Journal of Food And Nutrition
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• v.10 no.2
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• pp.234-240
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• 1997

Agar has widely been used as medical aids and food ingredients due to its pecular physicochemical and rheological properties. In this paper, the effects of spray drying and extrusion drying on functional properties of agar were investigated to clarify the sol-gel transition mechanism at low temperature and microstructure of agar gel by measuring phase transition by differential scanning calorimetery, structural differences by light microscope and scanning electron microscope observation. The lowest endothermic onset(To), peak(Tp), conclusion(Tc) temperature and enthalpy($\Delta$H) using differential scanning calorimetery were showed in extrusion-dried agar wic were checked in 41.30, 61.72, 80.50 and 0.73cal/g. In cases of unmodified and spray-dried, the values were 81.20, 95.51, 112.14 and 3.22cal/g, and 60.11, 76.45, 89.54 and 1.53cal/g, respectively. When all samples were reheated using differential scanning calorimetery after gelling fully, no significant differences of endothermic To, Tp, Tc and $\Delta$H appeared. The surface structure of unmodified agar powder observed by light microscope and scanning electron microscope appeared a continuous surface without any indication of small pores, gaps or point of discontinuity. In cases of spray-dried agar, the unstable structures with pores was resulted. The microstructures of extrusion-dried agar, however, was solid with large gaps and areas of discontinuity in the surface. From the results above, it was suggested that significant differences in phase transition and surface microstructures were clearly related to the physicochemical changes and rheological properties, solubility and gelling ability of the types of agar gel.

• Food Science and Preservation
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• v.18 no.3
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• pp.271-278
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• 2011

Considering the importance of cassava as food crops in humid tropics, the effect of feed moisture (20, 25%) and barrel temperature (110, $130^{\circ}C$) on physical properties (piece density, expansion, mechanical properties, color, water solubility index, water absorption index) and pasting properties of extruded cassava starch was investigated. The feed moisture used during extrusion processing had a significant effect on extrudates SME input, specific length and piece density at (p<0.05) while effect on cross-sectional expansion index, apparent elastic modulus and breaking strength in bending shown significantly at p<0.1. Furthermore, the interaction effect of feed moisture and barrel temperature gave a significantly affected the SME input and piece density (p<0.1), specific length (p<0.05) and on redness (p<0.01). The increase in water injection rate led to increase in piece density, apparent elastic modulus, breaking strength in bending, cold peak viscosity, breakdown and final viscosity and decrease in cross-sectional expansion index and specific length. It was found that the extrusion cooking process did not affect the value of color L, color b, water solubility index and water absorption index. Thus, the results of this study can be useful to some extent in developing extruded cassava starch as human and animal feeds.

• Proceedings of the Korean Society of Precision Engineering Conference
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• 2009.06a
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• pp.785-786
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• 2009

• Proceedings of the Korean Institute of Surface Engineering Conference
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• 2009.10a
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• pp.201-202
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• 2009

열간금형용강인 SKD61은 압출금형재로서 널리 사용되고 있으며, Al압출금형의 장수명화를 위한 방안으로 SKD61에 높은 경도를 갖는 TiN, CrN을 코팅하여 마모 시험을 실시하였다. 마모시험하중과 온도의 변화를 통해 각각의 코팅층의 마찰.마모 특성을 비교할 수 있었으며, 마모시험의 데이터는 직선왕복동 마모시험기를 사용하여 수집하였다.

• Korean Journal of Materials Research
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• v.5 no.8
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• pp.953-959
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• 1995

It was investigated that reinforced species, billet condition and extrusion variation in Al 6061 composite material effected on extrusion process of particulate reinforced composite material. The strength of composite material with reinforcement species revealed SiC$\sub$w/> A1$_2$O$\sub$3f/ > A1$_2$O$\sub$3f/ > A1$_2$O$\sub$3f/ orderly. K$\sub$w/ increased as volute fraction increased in all composite material. The composite materials reinforced by A1$_2$ $O_3$required the larger pressure in hot extrusion process than those by SiC$\sub$p/ at all condition. Extrusion process tended to decrease as the semi-angle of extrusion dies increased because larger contact area caused larger shear friction. Extrusion temperature went up about 50$^{\circ}C$ in low elevated deformation temperature. In extrusion temperature above 500$^{\circ}C$, severe tearing occurred on extrusion surface. More reinforcement in volume fraction, more hot tearing.

• The Korean Journal of Rheology
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• v.3 no.2
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• pp.135-147
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• 1991

압출공정 중에 화학반응이 수반되는 경우에 화확반응은 온도와 체류시간분포 (Residence Time Distribution (RTD))에 의해 결정되므로 압출기의 설계 및 공정조건의 확 립에 있어서 RTD를 정확히 측정하거나 예측하는 것은 매우 중요하다. RTD를 예측하기 위 해 제안된 종래의 방법은 압출기내에서의 유동을 2차원으로 단순화하여 RTD와 체류시간분 포함수 f(T)와 누적 체류시간 분포함수 F(T)를 해석적으로 구하였다. 그러나 이러한 종래의 RTD에 관한 해석방법은 실제압출기 내부에서 일어나는 3차원적 순환유동(Circulatory Flow)을 정확하게 고려하지 못하는 문제점을 갖고 있다. 본논문에서는 RTD를 정확하게 예 측하기 위하여 3차원 순환유동을 고려한 RTD를 구하는 방식을 제시하고 f(T)에 관한 새로 운 공식을 유도하였다. 새로운 방식을 적용하기 위해서 유사 3차원(Quasi-3-Dimensional) 유한요소 해석법을 이용하여 속도분포를 구한 후에 순환유동을 고려한 RTD 및 f(T), F(T) 를 계산하였다. 순환유동이 고려안된 종래의 방법에 따른 계산 결과와 비교한 결과로서 종 래의 방식은 순환유동이 고려안되었기 때문에 RTD를 과소평가하는 경향이 있음을 알수 있 었다.

• Polymer(Korea)
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• v.29 no.6
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• pp.549-556
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• 2005

Effects of the dimensionless variables on the heat transport phenomena in the extrusion process of a single screw extruder have been studied numerically. Based on the understanding of the solids conveying related to the geometrical structure and characteristics of the screw, the heat balance equation for the solids conveying zone was established and normalized. The finite volume method and power-law scheme were applied to derive a discretized equation and the equation was solved using the alternating direction iterative method with relaxation. Effects of the dimensionless parameters, Biot and Peclet numbers, that define the heat transfer characteristics of the solids conveying zone have been investigated with respect to the temperature of the feeding zone and the length of the solids conveying zone. As the Biot number is increased, the heat loss by cooling dominates to decrease the temperature of the barrel but it has little effects on the temperature of the solids bed and the length of the solids conveying zone. On the other hand, if the Peclet number is increased, the convection term dominates to decrease the temperature of the solids bed and it results in an increase in the length of the solids conveying zone.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.8
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• pp.1270-1277
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• 2003

The extrusion conditions of the soymilk residue and corn grits mixtures were optimized. The experiment was designed according to the D-optimal design of response surface methodology (RSM), which shows 18 experimental points including 4 replicates for three independent variables (screw speed, water content and die temperature). The responses variables such as bending force, expansion ratio, bulk density, water solubility index (WSI), water absorption index (WAI), and color values (L＊, a＊, b＊) were evaluated using response surface analysis. Expansion ratio and WSI decreased with increasing water content, whereas bulk density tended to increase with increasing water content. While greater screw speeds enhanced WSI and yellowness, higher moisture contents decreased the expansion ratio and WSI value. However, die temperature did not influence upon the response variables. The optimum extrusion conditions by numerical and graphical methods were similar: the screw speed, water content, and die temperature were 250 rpm, 22.43% and l28.16$^{\circ}C$ by the numerical method; 250 rpm, 22.43%, and 128.02$^{\circ}C$ by graphical method.