• 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 $115^{\circ}C$.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.6
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• pp.912-920
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• 2015

The study was designed to investigate the effects of die temperature and $CO_2$ injection on the physical and antioxidant properties of extruded rice with tomato flour. Moisture content and screw speed were fixed at 25% and 150 rpm, respectively. Die temperatures and $CO_2$ injection were adjusted to 80, 110, and $140^{\circ}C$ and 0, and 300 mL/min, respectively. Specific mechanical energy input decreased as die temperature increased from 80 to $140^{\circ}C$. The expansion index increased, while bulk density decreased with $CO_2$ injection. All extrudates showed increased water soluble index (WSI) and water absorption index through the extrusion process. WSI increased as die temperature increased. 1,1-Diphenyl-2-picrylhydrazyl (DPPH) radical-scavenging activity and total phenolic compounds increased as die temperature increased from 80 to $140^{\circ}C$. Total carotenoid and lycopene contents decreased through the extrusion process. Total carotenoid and lycopene contents upon 0 mL/min $CO_2$ injection and $140^{\circ}C$ die temperature were highest at $6.65{\mu}g/g$ and 2.69 mg/kg, respectively. In conclusion, $CO_2$ injection affects expansion properties while an increased die temperature leads to increased DPPH radical scavenging activity and total phenols.

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 2003.10a
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• pp.214.2-215
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• 2003

압출조리 공법에 의한 한국형 쌀 이유식 제조에서 아밀라제 첨가가 압출미분의 물성 변화에 미치는 영향을 알아보았다. 압출조리기의 스크류 회전수는 200rpm, 원료의 사입속도는 180g/min로 고정하여 작동하였다. 원료 쌀가루의 수분함량은 18, 23, 28%로 가수하였고 첨가된 아밀라제는 Bacillus licheniformis로부터 분리한 Termamyl 120LS(NOVO사), Bacillus amylolichuefaciens로부터 분리한 BAN 240L(NOVO사) 및 맥아분말이다. 아밀라제 첨가에 의해 압출미분의 수용성지수는 3배까지 증가했고, 환원당 생성량은 원료의 수분함량에 크게 영향을 받아 28% 수분함량에서 급격히 증가하여 수용성지수와는 다른 경향을 나타내었다. 겔 투과크로마토그래피에 의한 분자량적 구조 변화 측정 결과 아밀라제 첨가에 의해 고분자 획분이 상당히 감소했으며 상대적으로 저분자 획분이 증감함을 알 수 있었다. 아밀라제의 잔존환성은 아밀라제 종류에 따라 다르며 가장 내열성인 Termamyl 120LS의 경우 용융부위 온도 14$0^{\circ}C$에서 27%까지 감소하였다. 침전법에 의한 분산특성은 아밀라제 작용에 의해 수용성 물질이 증가함에 따라 침전층의 감소를 나타내었으나 처리온도가 14$0^{\circ}C$로 증가하면 침전층의 높이는 증가하였다. 겉보기 점도는 아밀라제 첨가에 의해 무처리 압출미분의 1/4~1/200로 감소하였다. 시판 이유식의 권장농도에서의 점도와 같은 점도 수준에 도달하기 위해서는 원료의 수분함량(18, 23, 28%), 아밀라제 종류 및 첨가량, 계량부위 온도에 따른 각 작동조건의 압출미분을 최고 1.8배의 양을 사용할 수 있었다. 이상에서 살펴본 바와 같이 원료 쌀가루에 첨가된 아밀라제가 압출조리기내를 통과하면서 쌀가루의 가수분해를 일으켜 환원당 등 수용성 물질이 증가하고 분산특성이 좋아지며 점도가 낮아지고 결국 이유식의 열량밀도를 증가시킬 수 있음을 확인할 수 있었다.

• Proceedings of the Korean Powder Metallurgy Institute Conference
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• 2001.11a
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• pp.28-28
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• 2001

$Bi_2Te_3$계 열전반도체 재료는 200 ~ 400K 정도의 저온에서 에너지 변환 효율이 가장 높은 재료로서 열전냉각 및 발전재료로 제조볍 및 특성에 관한 많은 연구가 진행되어 왔다. 전자냉각 모듈의 제조에는 P형 및 N형 $Bi_2Te_3$계 단결정이 주로 사용되고 있으나. $Bi_2Te_3$ 단결정은 C축에 수직한 벽개면을 따라 균열이 쉽게 전파하기 때문에 소자 가공사 수윤 저하가 가장 큰 문제점으로 지적되고 있다. 이에 따라 최근 열전재료의 가공방법에 따른 회수율 증가 및 열전특성 향상에 관한 열간압출, 단조와 같은 연구가 활발히 이루어지고 있다. 본 연구는 가스분사법(gas atomizer)을 이용하여 용질원자 편석의 감소, 고용도의 증가,균일고용체 형성, 결정립미세화 둥 급속응고의 장점을 이용하여 화학적으로 균질한$Bi_2Te_3$계 열전재료 분말을 제조하고, 제조된 분발을 압출가공하여 기계적성질, 소자의 가공성 및 열전 성능 지수율 향상시키는데 연구 목적이 있다. 본 설험에서는 99.9%이상의 고순도 Bi. Te. Se. Sb를 이용하여, 고주파 유도로에서 Ar 분위기로 용융하고, 가스분사법를 이용하여 균질한 $Bi_2Te_3$계 열전재료 분만을 제조하였다. 분말표면의 산화막을 제거하기 위하여 수소분위기에서 환원처리를 행하였고, 된 분말을 Al 캔 주입하여 냉간성형 한 후 진공중에서 압출온도를 변화시켜 열간압출 가공을 행하였다. 압출 온도변화에 따른 압출재의 미세조직 및 열전특성에 중요한 영향을 미치는 C면 배향에 대한 결정방위 해석, 압출재의 압축강도 등을 분석하였으며, 압출온도에 따삼 미세조직 변화와 결정방위의 변화에 따른 열전특성의 관계를 해석하였다성시켰고 이들이 산인 HNO3에서 녹았기 때문이다. 본 연구에서 개발된 새로운 에칭 용액인 90H2O2 - 10HNO3 (vol%)의 에칭 원리가 똑같이 적용 가능한 다른 종류의 초경 합금에서도 사용이 가능할 것으로 판단된다.로 판단된다.멸과정은 다음과 같다. 출발물질인 123 분말이 211과 액상으로 분해될 때 산소가스가 배출되며, 이로 인해 액상에서 구형의 기공이 생성된다. 이들 중 일부는 액상으로 채워져 소멸되나, 나머지는 그대로 남는다. 특히, 시편 중앙에 서는 수십-수백 마이크론 크기의 커다란 기공이 다수 관찰된는데, 이는 기공의 합체로 만들어진 것이다. 포정반응 열처리 시 기공 소멸로 만들어진 액상포켓들은 주변 211 입자와 반응하여 123 영역으로 변한다. 이곳은 다른 지역과 비교하여 211 밀도 가 낮기 때문에, 미반응 액상이 남거나 211 밀도가 낮은 123 영역이 된다. 액상으로 채워지지 못한 구형의 기공들 중 다수가 123 결정 내로 포획되며, 그 형상은 액상/ 기공/고상 계면에너지에 의해 결정된다.단의 경우, 파단면이 매끄럽고 파변상의 결정립도 매우 미세하였으며, 산확물 의 용집도 찾아보기 어려웠 나, 접합부 파단의 경우에는 파변의 굴곡이 비교척 심하고 연성 입계파괴의 형태를 보였￡며, 결정립도 모채부 파단의 경우에 비해 조대하였다. 조대하였다. 셋째, 주상기간 중 총 에너지 유입률 지수와 $Dst_{min}$ 사이에 높은 상관관계가 확인되었다. 특히 환전류를 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

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.8
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• pp.1212-1218
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• 2015

The study was designed to investigate the effects of cold and conventional extrusion on antioxidant properties of extruded rice with vegetables. Moisture content and screw speed were fixed at 25% and 150 rpm. Cold extrusion and conventional extrusion were adjusted at die temperature of $80^{\circ}C$ with a $CO_2$ injection rate of 300 mL/min and $140^{\circ}C$ without a $CO_2$ injection, respectively. Pumpkin, tomato, strawberry, and green tea powder of 10% were individually blended with rice flour. 1,1-Diphenyl-2-picrylhydrazyl radical-scavenging activity of extruded pumpkin and tomato mix by conventional extrusion was higher than that by cold extrusion. Total phenolic content in extruded pumpkin, tomato, and strawberry mix by cold extrusion was higher than that by conventional extrusion. Total flavonoid content was highest (18.82 mg/g) in extruded green tea by conventional extrusion. Total carotenoid content decreased in extruded pumpkin but increased in extruded tomato. Tomato extrudates with cold extrusion had higher lycopene content than conventional extrusion. Anthocyanin content of conventional extruded strawberry was higher than that of cold extrudates. Total chlorophyll contents decreased through the extrusion process.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.15 no.6
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• pp.3990-3996
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• 2014

Because the physical properties can be decreased when a Nylon 66/glass fiber composite is injected into a mold over $300^{\circ}C$, a systematic study of the thermal history in the case of re-use is needed. Nylon 66/glass fiber extrudates as a function of the extrusion number were prepared using a twin screw extruder at 305/290/273/268/265/$260^{\circ}C$. The chemical structure, thermal properties, melt index, crystal structure, Izod impact strength, and rheological properties were measured by Fourier transform infra-red (FT-IR), melt indexer, DSC, TGA, XRD, Izod impact tester, and dynamic rheometer. The FT-IR spectra indicated that the number of extrusions did not affect the chemical structure. The decrease in molecular weight with increasing extrusion number was confirmed by the melt index and the complex viscosity of extrudates. Based on the DSC and TGA results, the thermal history had no effect on the melting temperature, regardless of the number of extrusions, but the degradation temperature decreased up to $20^{\circ}C$ with increasing extrusion number. The Izod impact strengths of the extrudates were found to decrease with increasing extrusion number. No structural change after extrusion was also confirmed because there was no change in the slope and shape of the G'-G" plot.

• 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.

• Korean Journal of Food Science and Technology
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• v.27 no.3
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• pp.404-413
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• 1995

System parameters (extrusion temperature, extrusion pressure, specific mechanical energy, mean residence time) were analysed on three different screw configurations during twin-screw extrusion of wheat bran. Experiments were conducted over a screw speed of $280{\sim}380\;rpm$, feed rate of $22{\sim}38\;kg/hr$ and moisture content of $17{\sim}33%$ using screws assembled with 3, 4, and 5 reverse screw elements (RSE) adjacent to the heating zone of the barrel. Extrusion temperature increased with increasing RSE but it decreased with increasing feed rate and moisture content. Decreasing the filling ratio of the screw resulted in a lower extrusion pressure, and increasing the length of the RSE gave similar results due to the higher temperature and lower viscosity of melted dough. It was also observed that increasing the feed rate and decreasing moisture content resulted in the reduced extrusion pressure. Specific mechanical energy (SME) decreased when the feed rate and moisture content increased, and SME increased when using RSE posses from 3 to 5. Screw configuration posses with 4 RSE yielded the longest RT, and the smaller the die hole, the higher the RT. In contrast, RT decreased when the feed rate increased. With increasing moisture content RT for 3 RSE increased, but that for 4 and 5 RSE decreased.

• Journal of Ginseng Research
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• v.29 no.2
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• pp.107-112
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• 2005

The objective of this study was to determine effects of the die temperature(100 and $120^{\circ}C$) and screw speed(200 and 300 rpm) on the characteristics of extruded raw ginseng such as crude saponin, ginsenosides, maltol and the color of powder. Crude saponin content increased after extrusion-cooking. Ginsenoside $Rg_1\;and\;Rg_2$ that contained in red ginseng increased from 0.2275 mg/g to 0.2835 mg/g$(Rg_l)$ and 0.1164 mg/g to 0.2230 mg/g$(Rg_2)$ with the increase in die temperature from 100 to $120^{\circ}C$, which increased with the decrease in screw speed from 300 to 200 rpm. Maltol, specific component in red ginseng was detected in extruded ginseng. Total sugar content was not changed by extrusion process, however reducing sugar decreased with the increase in die temperature from 100 to $120^{\circ}C$. In conclusion extrusion process can be applied to red ginseng manufacturing by controling extrusion process variables such as extrusion temperature and screw speed.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.19 no.9
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• pp.77-83
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• 2018

Thermoplastic elastomers are being used increasingly throughout industry owing to their superior properties, such as superior elasticity, formability, and recoverability. Currently, research related to thermoplastic elastomers is focused on the development of composite elastomers by combining with various materials and the development of equipment. On the other hand, in the field of small and medium sized companies, it is necessary to study not only the application of these new materials, but also the process conditions that enable the extrusion of thermoplastic elastomers in inexpensive uniaxial screwing equipment. If extrusion is performed in a single screw extruder, it is important to maintain a uniform thickness through process control of the extruder. This study examined the effects of the processing temperature, which is an extrusion process variable, on the formability of a tube in the thermoplastic elastomer TPE-800L uniaxial extrusion process. The nozzle zone temperature is the most important factor in the extrusion of thermoplastic elastomer TPE-800L; the most excellent moldability was confirmed at $165-170^{\circ}C$.