• The Korean Journal of Rheology
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• v.7 no.3
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• pp.250-260
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• 1995

스크류 압출기로 제조한 poly(ether ether ketone) (PEEK)과 p-hydroxy benzoic acid/poly(ethylene tere-phthalate) (HBA/PET)의 공중합체인 열방성 액정 고분자의 블렌드 를 전조성에 대하여시차 주사 열분석기 (DSC)와 주사전자현미경(SEM)을 이용하여 연구하 였다. 측정된 유리전이 온도와 유리전이 온도에서의 열용량 증가분으로부터 PEEK가 액정고 분자에 녹아들어가는 양보다 액정 고분자가 PEEK에 녹아들어가는 양이 더 많음을 알수 있 었다. 고분자-고분자상호작용계수($\chi$12)값은 35$0^{\circ}C$에서 0.069$\pm$0.004이었고, 짝상에서 액정고 분자의 degree of disorder는 PEEK의 질량분율이 증가함에 따라 증가하였다. 블렌드에서 PEEK의 결정화에 액정 고분자는 거의 영향을 주지않았고 액정 고분자의 결정화 역시 PE 따에 영향을 받지 않았다. 모폴로지연구에서는 액정 고분자를 PEEK에 10%첨가시에 PEEK 의 메트릭스상에서 액정 고분자가 신장된 타원형을 형성하였으며 액정 고분자를 20% 첨가 시에는 액정 고분자가 섬유상구조를 가지고 있었다.

• Korean Journal of Food Science and Technology
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• v.26 no.4
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• pp.442-447
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• 1994

Effect of different mixing ratio of non-glutinous and glutinous rice on physical and rheological properties of extrudate prepared in a single screw extruder were examined. The extrusion conditions in term of screw speeds, moisture content and die temperature were 258 rpm, 18% and $120^{\circ}C$, respectively. The resisdence time distribution of the most of materials were within 30 second and small portion of them went up to 80 second. The expansion ratio was the highest value (2.93) for 70% of glutinous rice in the mixture, while the lowest value for 100% of non-glutinous rice. Breaking strength was in the range between 1,051g and 1,117g for $10{\sim}20%$ of glutinous rice in the mixture, while the lowest value (737g) for 80%r of glutinous rice. As the amount of glutinous rice increased, L and a values were increased and b value was decreased. The uncooked cold paste viscosity had 400 B.U. for 100% non-glutinous rice , while no peak for the 100% glutinous rice. As the amount of glutinous rice increased up to 100%, the water absorption index (WAI) was decreased, while water solubility index (WSI) was increased. The rheological properties of extrudate were accounted by the law of Oswald. The flow behavior index of extrudate was less than 1.0, which showed pseudoplastic behavior. Yield stress was the highest value for 20% of glutinous rice in the mixture and the lowest value for $80{\sim}100%$ of glutinous; rice. Number of air cell was between 128 and 159 for $80{\sim}100%$ of glutinous rice in the mixture, while $81{\sim}84%$ for $0{\sim}20%$ of glutinous rice. The degree of shapefact was increased more when the mixtures of glutinous and non-glutinous rice was used than when glutinous or non-glutinous rice was only used.

• Applied Chemistry for Engineering
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• v.26 no.5
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• pp.615-620
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• 2015

Polypropylene (PP)/bamboo fiber (BF) composites were fabricated by twin screw extruder in order to investigate effects of the compatibilizer on physical properties of PP/BF composites. The content of BF changed from 10 to 25 wt% and that of the compatibilizer was fixed at 3 wt%. Maleic anhydride grafted PP (PP-g-MAH) was used to increase the compatibility between PP and BF as a compatibilizer. Chemical structures of the composites were confirmed by the existence of carbonyl group (C=O) stretching peak at $1,700cm^{-1}$ in FT-IR spectrum. Considering the degradation and mechanical properties, the optimum extrusion conditions were selected to be $210^{\circ}C$ and 100 rpm, respectively. There was no distinct changes in melting temperature of the composites, but the crystallization temperature increased by $10-20^{\circ}C$ owing to the heterogeneous nuclei of BF. It was checked that the optimum BF content was in the range of 15-20 wt% from the results of tensile and flexural properties of the composites. The effect of the compatibilizer on mechanical properties was confirmed by SEM images of fractured surface and contact angles.

• Korean Journal of Food Science and Technology
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• v.33 no.6
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• pp.686-692
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• 2001

The effects of extrusion on solubilization of brown rice, glutinuous rice, barley and job's tear were analyzed by response surface methodology (RSM). Solubilization of whole grains by extrusion was characterized in terms of water solubility index (WSI), concentration of water soluble polysaccharides (C) and intrinsic viscosity $([\eta])$. Considering both concentration and intrinsic viscosity, a dimensionless target parameter $([\eta])$ was also included for analysing the extrusion effects on cereal extrusion. Response surface methodology analysis showed that the moisture content was the most significant contributor among screw speed, temperature and moisture content affecting the solubilizing phenomena of cereals processed with extrusion. Brown rice was not showed the significant relationship on $([\eta])$ because $([\eta])$ was more affected by intrinsic viscosity. The critical point of whole grains extrusion except brown rice was corresponded to screw speed of 300 rpm, moisture content of 20% and temperature of $120^{\circ}C$.

• Applied Chemistry for Engineering
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• v.5 no.6
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• pp.1036-1043
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• 1994

The silane crosslinking method was applied for the crosslinking of polyethylene (PE). Crosslinking of PE was performed by, first grafting vinyltrimethoxysilane(VTMOS) to the main chain of PE using an extruder at $200{\sim}210^{\circ}C$, followed by exposure to three different silane crosslinking conditions (1. immersed in $80^{\circ}C$ water, 2. at $80^{\circ}C$ air forced convection oven, 3. exposed to air at room temperature ). The thermal characteristic changes of PE resins with respect to the silane crosslinking conditions were studied by measuring the crystalline melting temperature, density and crosslinking reaction rate. Because silane crosslinking was carried out at solid state, crystalline melting temperature, crystallinity, crystal growth rate, crosslinking reaction rate and the change in the density of silane crosslinked PE were affected by crosslinking condition and the type of base resin. The properties of silane crosslinked PE were different from those of Peroxide crosslinked PE which was crosslinked at the molten state. It was found, from the result of DSC analysis, that silane crosslinked linear low density polyethylene(LLDPE) crosslinked at room temperature had no secondary melting peak because the crosslinking reaction proceeds slowly as the crystalline grows. After crystallization, the melting point of PE was lowered by crystalline interruption of crosslinked site.

• Korean Journal of Food Science and Technology
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• v.23 no.2
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• pp.235-240
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• 1991

Starch phosphates were prepared from the corn starch mixed with 2% sodium tripolyphosphate by twin-screw extruder with a feed rate of 20 kg/hr and an extrusion temperature of $130^{\circ}C$, and the effects of extrusion variables on the physicochemical properties (target parameters) of starch phosphates were investigated. Interrelations of system parameters (specific mechanical energy and extrudate moisture) and rheological properities of starch was analyzed by using the response surface analysis. Degree of substitution (DS) was increased with increasing the feed moisture, and showed the maximum value at the screw of near 250 rpm, Degree of gelatinization was proportionally increased with increasing the screw speed and decreasing the feed moisture. Apparent viscosity of the paste was increased with increasing the feed moisture, but it was not significantly affected by the screw speed. It was found by scanning electron microscopy that the starch microgranules were much more degradaded, and as consequent result, the intrinsic viscosity was decreased, whereas, water solubility index was increased. The rate of retrogradation of the gels was retarded with increasing DS and decreasing viscosity.

• Korean Journal of Food Science and Technology
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• v.29 no.5
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• pp.963-968
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• 1997

Cereals and legumes were ground, blended and extruded with a twin-screw extruder to form a reconstituted grain. The basic formula was as follows: brown rice 30%, barley 30%, wheat 20%, millet 5%, sorghum 5%, soybean 7%, and red bean 3%. Extrusion conditions were properly set for feed moisture content of $24{\sim}30%$, barrel temperature of $50{\sim}60^{\circ}C$, and screw speed at 250 rpm. The extruded grain was air-dried and evaluated for quality characteristics, compared with milled rice. Size and shape of the reconstituted grain were similar to short-grain milled rice. Stacking volume of the reconstituted grain was a little higher than that of milled rice, and its water absorption was more rapid. From the texture measurements, hardness of cooked reconstituted grain was slightly lower and adhesiveness was appeared to be higher.

• Journal of the Korean Society of Food Science and Nutrition
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• v.46 no.4
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• pp.473-480
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• 2017

The aim of this study was to investigate the effects of gluten and moisture contents on the physical properties of extruded soy protein isolate. Extrusion conditions included various moisture (45, 50, and 55%) and gluten contents (20, 40, and 60%) at a fixed screw speed and die temperature of 250 rpm and $140^{\circ}C$, respectively. Specific mechanical energy input decreased as gluten content increased from 20 to 60%. Hydration ratio was highest ($293.23{\pm}13.68%$) at gluten and moisture contents of 20 and 55%, respectively. Lightness and yellowness increased as gluten content increased from 20 to 60% while redness decreased as gluten content increased. Color difference was the highest at low gluten and moisture contents. Integrity index was the highest ($71.15{\pm}0.93%$) at gluten and moisture contents of 60 and 45%, respectively. Nitrogen solubility index was not significantly affected by moisture content and was lowest ($22.46{\pm}1.11%$) at gluten and moisture contents of 60 and 55%, respectively. In conclusion, higher gluten and lower moisture contents were effective for texturization of soy protein isolate.

• Korean Journal of Food Science and Technology
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• v.36 no.2
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• pp.276-282
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• 2004

Barley flakes were developed by extrusion cooking using broken kernels, by-products of the barley pearling process. Broken kernels from both non-waxy and waxy barley broken kernels were sufficiently gelatinized at the barrel temperature of over $100^{\circ}C$ and the moisture content of broken kernels of over 35%. Cutting and flaking roll separating properties of pellets prepared from non-waxy barley broken kernels were better than those of waxy barley broken kernels. Characteristics of pellets prepared by extrusion cooking in different mixing ratios of non-waxy and waxy barley broken kernels were investigated. As the mixing ratio of waxy barley broken kernels increased, RVA peak viscosity, apparent viscosity, and yield stress of prepared pellets decreased, while flow behavior index increased. As the mixing ratio of waxy barley broken kernels increased, compressive strength and bulk density of deep-fat fried flakes drastically decreased, and the size of air cells on cross-section increased, and thickness of cell-constituting bodies decreased. Sensory evaluation results showed that acceptability for texture and taste of flakes inclosed as the mixing ratio of waxy barley broken kernels increased, and optimum mixing level of waxy barley broken kernels appeared to be 30-40%.

• Proceedings of the Korean Powder Metallurgy Institute Conference
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• 2003.04a
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• pp.35-35
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• 2003

)를 금속와이어에 인가하면 저항발열에 의해 와이어가 미세한 입자나 금속증기상태로 폭발하는 현상을 이용한 것으로 기상합성법에 속한다고 할 수 있다. 선폭법은 다른 제조법에 비해 공정이 간단하여 생산비용이 저렴하며, 원재료의 조성을 갖는 분말의 합성과 금속간화합물, 융점차이가 나는 재료의 합금화 등이 가능하다. 인가에너지의 크기와 폭발 시 분위기를 제어함으로써 분말의 평균크기와 분포 제어 또한 가능하다. 본 연구는 러시아의 우수한 기초기술을 바탕으로 Pb-Sn계 합금은 전기폭발법으로 극미세분말을 제조하였으며, 분말의 형상, 상 화학조성의 변화를 조사하였다. 본 실험에 사용된 Sn-Pb계(All-Union State Standard 1499-70, 0.53mm)합금와이어는 자동시스템(1-0.6Hz)에 의해 챔버안으로 공급되었다. 이 때 임계폭발 와이어 길이는 50-80nm으로 실험을 행하였다. 챔버 압력은 1.4~2.0atm으로 유지하였다. 제조된 분말의 특성은 XRD, XRPES, SEM등을 이용하여 분말의 형상과 상, 화학조성, 표면분석을 행하였으며 DSC, TGA, BET분석을 통하여 온도변화에 따른 금속분말의 열량변화, 질량변화, 비표면적을 측정하였다. 제조된 Sn-Pb계 분말은 모두 평균 입도 117nm~220nm의 구형형상이었다. 이때 합금분말의 조성은 51.17~63.21 at%Sn, 35.47~46.37 at%Pb로 나타났다. 와이어에 인가되는 비에너지(W/Wc)가 감소된에 EK라 표면층의 Pb함량이 증가함을 보였다. 이는 와이어 내부 저항의 감소로 인한 공정시간의 지연과 Sn, Pb의 확산계수 차이에 의한 것으로 사료된다. 열분석 결과, Sn~Pb계 화합물의 융점은 167~$169^{\circ}C$로 관찰되었으며, $10^{\circ}C$/min로 $920^{\circ}C$까지 승은 하였을 때 17.1~18 wt%의 질량증가를 보였다.TEX>계 나노복합분말이 얻어짐을 알 수 있었다. 이 때 X션 회절피크의 line broadening으로부터 복합분말의 Fe 명균 결정립 크기는 24nm로 초미세 결정럽의 분말합금이었다. 포화자화값은 볼밀처리에 따라 점점 증가하여 MA 30시간에는 20.3emu/g로 포화됨을 알 수 있었다. 또한 보자력 Hc는 MA초기단계에 350e로 매우 낮으나 30시간 후에는 Hc값이 2600e로 매우 큰 값을 나타내었다. 이것은 환원반응결과 초기에 생성된 Fe의 결정립이 비교적 크고 결정결함이 적으나 볼밀처리를 30시간까지 행하면 Fe 결정렵의 미세화 빛 strain 증가로 magnetic hardening이 일어나기 때문인 것으로 사료된다.길이가 50, 30cm인 압출재를 제조하였다. 열간압출한 후의 미세조직을 광학현미경으로 압출방향에 평행한 방향과 수직방향으로 관찰하였고, 열간 압출재 이방성을 검토하기 위하여 X선 회절분석을 실실하여 결정방위를 확인하였다. 전기 비저항 및 Seebeck 계수 측정을 위하여 각각 2$\times$2$\times$10$mm^3$ 그리고 5$\times$5$\times$10TEX>$mm^3$ 크기의 시편을 준비하였다.준비하였다.전류를 구성하는 주요 입자의 에너지 영역(75~l13keV)에서 가장 높은(0.80) 상관계수를 기록했다. 넷째, 회복기 중에 일어나는 입자들의 유입은 자기폭풍의 지속시간을 연장시키는 경향을 보이며 큰 자기폭풍일수록 현저했다. 주상에서 관측된 이러한 특성은 서브스톰 확장기 활동이 자기폭풍의 발달과 밀접한 관계가 있음을 시사한다.se that were all low in two aspects, named "the Nonsignificant group". And the issues were high risk perception in general setting and lo