• Proceedings of the Korean Powder Metallurgy Institute Conference
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• 2002.04b
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• pp.45-45
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• 2002

나노미터 크기의 결정립을 가지는 나노분말 및 나노복합분말의 제조와 특성에 관한 연구가 매우 활발하다. 나노복합분말의 제조방법에는 기상증발후 응축법, 화학응축법, 기계적합금법 등이 있으나, 고순도 및 균일한 크기분포의 분말과 응집되지 않은 분말의 제조 조건을 가장 잘 만족하는 방법은 화학기상응축법(Chemical Vapor Condensation; CVC)이다. 본 연구그룹 에서는 CVC밤법으로 이용하여 공구/금형재료에 가장 많이 사용되는 WC/Co 합금의 결정립을 n nm크기로 극미세화고자하는 연구을 진행하고 있다. 본 연구에서는 이들 WC/Co합금제조시 가장 중요한 출발분말인 나노크기 WC 분말의 제조와 그 특성에 관하여 연구하고자 하였다. 나노미터 WC분말을 제조하기 의한 전구체는 고상의 금속유기물인Tungstenhexacarbonyl$(W(CO)_6)$ 을 사용하였다. 수평관상로을 반응기로 사용하였으며, 노내의 온도을 500-110$0^{\circ}C$로 변화시 키면서 WC 분말을 합성하였다. 반응기 및 포집기 내부를 대기분위기, 상압의 Ar분위기, 진공 분위기로 변화시켜 압력 및 분위기의 영향을 조사하였다. 포집기는 상온 및 액체질소로 냉각 한 Chiller을 사용하였다. 형성분말의 상분석은 XRD로 조사하였으며, 형태 및 결정립크기는 TEM로 분석하였다. 반응온도 600 -1 OOO$^{\circ}C$의 온도범위에서 검은색의 WC 분말이 제조되었다. XRD 분석의 결과 로 제조된 분말은 상온에서 준안정상인 Hexagonal 구조의 $\gammar-WC_{1-x}$ 상이였으며, TEM 분석결 과 상압하에서는 약 30nm이하의 WC분말이 제조되었으며, 그 형태는 둥근 4각형의 모양을 지녔다. 감압하에서 진행한 경우 결정립의 크기는 8nm이하를 가졌다.곤가스로 산화를 방지하였고, 냉매로는 질소가스를 이용하였다. 제조된 분말을 기ㅖ적 분급법을 이용하여 분급하였고, 냉매로는 질소가스를 이용하였다. 제조된 분말을 기계적 분급ㅂ법을 이용하여 분급하였고, 압출에 이용된 분말은 250$\mu\textrm{m}$이하의 크기를 사용하였다. 또한 분말제조과정 중 형성되는 표면산화층을 제거하기 위하여 36$0^{\circ}C$에서 4시간동안 수소 환원처리를 행하였다. 제조된 분말은 열간 압출을 위하여 Aㅣcan에 넣고 냉간성형체를 만들고, 진공처리를 한 후 밀봉하여 탈가스처리를 하였다. 압출다이는 압출비가 각각 28:1과 16:1인 평다이(9$0^{\circ}C$)를 사용하여 각각 내경이 9, 12cm이고, 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 Nonsign

• Composites Research
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• v.12 no.5
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• pp.87-97
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• 1999

A clad material is a different type of the typical composites which are composed of two or more matericals joined at their interface surface. The advantge of cald material is that the combination of different materials can satisfy both the need of good mechanical properties and the other demand of user such as electrical properties instantaneously. This paper is concerned with the direct and indirect extrusion processes of copper-clad aluminum rod. Extrusion of copper-clad aluminum rod was simulated using a commercially available finite element package of DEFORM. The simulations were performed for copperclad aluminum rod to predict the distributions of temperature, effective stress, effective strain rate and mean stress for sheath thicknesses, die exit diameters and die temperatures.

• Proceedings of the Korean Institute of Electrical and Electronic Material Engineers Conference
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• 2003.05e
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• pp.44-48
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• 2003

할로겐 난연재료 및 고분자의 연소시 Dioxine의 문제점이 대두되고 있어 유럽국가를 중심으로 할로겐 난연제 사용을 규제하고 있다. 환경과 인체에 대한 안정성을 고려해서 저 유해 가스화, 저 발연화, 저 부식성, 리사이클링 등을 겸비한 제품의 개발로 관심이 모아지고 있는 실정이다. 본 연구에서는 환경친화적인 금속화합(수산화 알루미늄)을 사용하여 연소시 발생할 수 있는 난연성, 무독성, 소연성 등을 함량별로 확인하고 난연재가 증가할수록 취약한 기계적 물성 보완을 위해 moisture cure crosslikable 기술로 케이블절연 및 자켓 피복층 특성을 증가 시켰다. 그러나 수산화알루미늄 함량이 증가할수록 기계적 물성과 기타 특성도 감소하는 경향을 보이고 있어 최적의 난연제 조성함량이 약 130~150 phr정도에서 우수한 결과를 확인하였다. 또한 moisture cure agent는 전선압출 시 표면에 scorch 및 장기 압출에 영향을 주므로 약 1.5~2phr 범위에서 처방하는 것이 우수하다. 원료투입 후 mixing 공정 중에서는 온도관리가 매우 중요하므로 되도록 믹싱 온도를 $130^{\circ}C$ 이하를 유지해야한다. 온도는 수산화알루미늄의 분산성과 케이블 피복압출 시 표면에도 영향을 주기 때문이다 본 연구는 이런 작업방법을 통해 친환경 가교 난연콤파운드가 비(比) 가교된 제품에 비해 특성이 증가되는 것을 입증할 수 있었다.

• Food Engineering Progress
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• v.15 no.4
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• pp.404-412
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• 2011

The purpose of this study is to prepare extruded rice flours suitable for baking rice cookies. The extruded rice flours were prepared at 100 and 130$^{\circ}C$ temperature and 25 and 27% moisture content in a co-rotating twin screw extruder. The rice extrudates were dried at 100$^{\circ}C$ for 18 hr and subsequently ground into the fine flour. Characteristics of the extruded rice flours were examined by rapid visco analysis, hydration property analysis, differential scanning calorimetry (DSC), and in vitro digestion test. Water absorption, solubility, and swelling power of all extruded rice flours were higher than those of native rice flour. DSC analysis showed that native rice flour had a peak at about 65$^{\circ}C$ while all extruded rice flours did not show any peaks since they were already gelatinized during the extrusion proess. Viscosity of the extruded rice flours decreased with increasing temperature and lowering moisture content in the extrusion proess. The extruded rice flours prepared at 130$^{\circ}C$ exhibited lower viscosity than those prepared at 100$^{\circ}C$. The operating temperature of the extrusion proess was critical for the starch digestion in vitro. The extruded rice flours prepared at 130$^{\circ}C$ showed a rapid decrease in digestible starch content while an increased level of slowly digestible starch content was observed compared to those treated at 100$^{\circ}C$ in the extruder. Cookies were prepared with a mixture of wheat flour and extruded rice flours at the ratio of 7 to 3. The cookies made with the extruded rice flours had lower spread factor and darker yellow color than those prepared with wheat flour only. Hardness of the extruded rice flour-added cookies was similar to that of the wheat flour cookie whereas their overall acceptance was better. Therefore the rice cookies partially supplemented with extruded rice flours may have a potential as early childhood foods which require soft texture and allergy reduction.

• Applied Chemistry for Engineering
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• v.25 no.1
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• pp.90-95
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• 2014

Nylon66 extrudates as a function of the extrusion number were prepared by a twin screw extruder. Chemical structures, thermal properties, melt index, crystal structures, mechanical properties such as the tensile strength, elongation at break and impact strength, and rheological property were measured by FT-IR, $^1H$-NMR, melt indexer, DSC, TGA, XRD, universal tensile tester, Izod impact tester, and rheometer. FT-IR and $^1H$-NMR characterizations indicated that the number of extrusions did not affect the chemical structure. The decrease in the molecular weight was checked by the melt index of extrudates. There were no effects of the thermal history on the melting and degradation temperature. The tensile and impact strength and modulus were found to be similar, regardless of the number of extrusions, but the elongation decreased significantly. The complex viscosity of extrudates at low frequencies decreased with the extrusion number. No structural changes after extrusion were confirmed from the fact that there was no change in the slope and shape of G'-G" plot.

• Solar Energy
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• v.15 no.2
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• pp.25-37
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• 1995

This paper presents an approximate analytical solution to one-dimensional model of the charging process for stratified thermal storage tanks, in which variation of the inlet temperature as well as the momemtum-induced mixing is taken into accout. The mixing is incorporated into the model as a constant-depth perfectly mixed layer above the plug flow region. Based on the superposition principle, the variable inlet temperature is approximated by a number of step functions. Temperature distributions for the thermocline corresponding to three types of interfacial condition arr successfully derived in terms of well-defined functions, so that a linear combination of them constitutes the final solution. Validity and utility of this work is examined through the comparison of the approximate solution with an exact solution available for the case of linearly increasing inlet temperature. With increasing the number of steps, the present solution asymptotically approaches to the exact one. Even with a limited number of steps, the present results favorably agree with those by the exact solution for a wide range of the mixing depth. Also, it is revealed that fewer steps are needed for meaningful predictions as the mixing. depth becomes larger.

• Korean Journal of Food Science and Technology
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• v.26 no.3
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• pp.305-309
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• 1994

Precooked powder of redbean porridge (RP) was prepared by the series of process extrusion, drying, milling and blending with a mixture of whole redbean flour and corn starch and others. The optimum process and quality of products for RP were investigated. After extrusion under the moisture content 24 to 26%, twin screw speed 350 rpm, extrusion temperature 150 to $155^{\circ}C$ and feed rate 60 kg/hr, the product had a higher quality with its natural redbean flavor/color. During the extrusion process, extrusion temperature and specific mechanical energy increased from 150 to $198^{\circ}C$ and from 134 to 144 kwh/ton respectively, as the amount of addition water decreased from 6 to 2 kg/hr. By the hot air drying of redbean extrudate (RE). it could be dried below to 4% moisture content, of which level considered as an optimal moisture content for anti-caking of the powdered product, at $80^{\circ}C$ for 4hrs and at $100^{\circ}C$ for 1.5 hrs respectively. In the sieve analysis of extrudate powder, when the product milled through a mesh size of 0.5 mm or 1.0 mm, about 80% or 65% of the feed was passed a 65 mesh screen respectively. Moisture absorption of final blended products was formed a cake under 100% of relative humidity after 13 hrs of storage. As the amount of RE powder reduced, the flavor score of products decreased by sensory evaluation of products prepared by the different ratio of RE powder, corn starch and sugar.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.7
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• pp.946-950
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• 2009

Chemical components and antioxidative activities of white ginseng, red ginseng and extruded white ginseng (EWG) were evaluated. Extrusion condition was 20% moisture content, 100 and $140^{\circ}C$ barrel temperature. The results showed that total sugar and acidic polysaccharide contents of white ginseng powder were increased after extrusion treatment of which EWG at $140^{\circ}C$ barrel temperature had higher value than EWG at $100^{\circ}C$ barrel temperature. Free radical scavenging activity of EWG at $140^{\circ}C$ barrel temperature was 80.2 and 45.6% respectively. The butanol fraction of polyphenolic compound and acidic polysaccharide were $27.2{\pm}0.1\;mg/g$ and $217.6{\pm}0.7\;mg/g$, respectively. The ginsenosides were quantified by HPLC and the yield of ginsenoside-Rg3s and Rg3r were achieved by extrusion process.

• Polymer(Korea)
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• v.37 no.3
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• pp.362-372
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• 2013

During extruder processing to manufacture cellulose fiber and film using cellulose-NMMO pre-dope produced by a new method, it seems to occur the changes of molecular weight and ${\alpha}$-cellulose content of cellulose upon thermal and mechanical degradation. In an extruder making cellulose solutions from the pre-dope obtained by high-speed mixer, the changes of cellulose molecular weight and ${\alpha}$-cellulose content resulted with the variations of processing temperature, concentration of cellulose, and residence time. The molecular weight and ${\alpha}$-cellulose content of cellulose decreased with decreasing cellulose concentration and increasing processing temperature. At 15% concentration and short residence time region, the change of ${\alpha}$-cellulose content was so high due to high-shear with an increase in temperature. From these processing conditions, the variations of ${\alpha}$-cellulose content and molecular weight showed different behaviors, and these processing conditions for making cellulose solution were found to be important factors.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.10
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• pp.1742-1747
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• 2004

Effects of raw material composition, feed moisture and process temperature on chemical, physical and sensory properties of extrudates produced by a single-screw extruder from the mixtures of rice flour, isolated soy protein and file fish were evaluated through response surface methodology (RSM). Nitrogen solubility index (NSI), integrity index (II), rehydration ratio (RR), density, and the external appearance were measured as indices of physicochemical and sensory properties of extrudates. RR was negatively correlated with density (R=-0.742, p<0.0l). Increased amounts of rice flour in feed mixtures resulted in increased RR. The extrudate prepared from the mixtures of ISP, rice flour and file fish showed the highest sensory score at which extrusion temperature was 13$0^{\circ}C$ or above.