• Transactions of the Korean Society of Mechanical Engineers B
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• v.21 no.12
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• pp.1615-1623
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• 1997

Numerical study on the chaotic stirring of the screw extruder model proposed has been performed. The velocity field was used in obtaining the trajectories of passive particles for studying the stirring effect of the screw extruder. Two nonlinear dynamical tools, that are Poincare sections and Lyapunov exponents, were used in analysing the stirring effect. The Poincare sections and the Lyapunov exponents show that the stirring effect is most satisfactory, when n(the number of flights in a section) is 1, for the case a (aspect ratio ; flight height divided by the spacing between flights) being O.1. It is also required to set n=3, or 5 at a= 0.2, 0.3 for a uniform stirring.

• Journal of the Semiconductor & Display Technology
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• v.11 no.4
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• pp.7-12
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• 2012

Extrusion is one of the most important operations in the polymer-processing industry. Development of models for extrusion and computer tools offer a route to developing reliable and optimized process designs. The models are based on the analysis of physical phenomena encountered during the process. Balance equations for mass, momentum and energy are fundamental to the problem. A predictive computer model has been developed for the single screw extruders with conventional screws of different geometry. The model takes into account melting zones of the extruder and describes an operation of the extruder system, making it possible to predict mass flow rate of the polymer, pressure and velocity profiles along the extruder screw channel. The simulation parameters are the material and rheological properties of the polymer; the screw pitch, and screw speed.

• Journal of Biosystems Engineering
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• v.30 no.1 s.108
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• pp.8-16
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• 2005

The extrusion-cooking condition on Cordyceps pruinosa was designed using twin-screw extruder. Response surface methodology (RSM) was used to investigate extrusion-cooking using a central composition design with varying die temperature $(114-146^{\circ}C)$, feed moisture $(22-38\%)$, feed rate (4-14 ka/h) and screw speed (120-280 rpm). System parameters (die pressure and specific mechanical energy (SME)) and extrudate parameters (density and water solubility index (WSI)) were statically analyzed using RSH. Die pressure was significantly affected by temperature, moisture contents and feed rate. SM was affected by screw speed and feed rate. When die temperature is $130^{\circ}C$ and moisture content $25\%$, the optimum pressure is shown. SME is about 20 Wh/kg, when feed rate is $10\~12kg/min$ and screw speed $200\~250rpm$. WSI was affected by temperature and moisture contents. Density was not affected by any factor. WSI increases by $7\%$ from about $23\%$ to about $30\%$, as temperature is raised from $120^{\circ}C\;to\;140^{\circ}C$. The WSI of Cordyceps pruinosa pulverized after extruding (PE) is about $26.97\%$ higher than that of raw material and $10\%$ higher than that of pulverized after drying (PD). The content of unsaturated fatty acid were not significantly different in PD and PE. Anti-oxidative activity of PE was 1.67-2.2 times higher than that of PD in Cordyceps pruinosa using 1- dipheny1-2-picrylhydrazyl method (DPPH).

• Journal of Institute of Control, Robotics and Systems
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• v.19 no.3
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• pp.262-267
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• 2013

This paper describes a vision based automation case study for the tire tread extruder line. To accurately measure the thread widths, two cameras with laser line illumination have been installed near the takeaway conveyer. The overall tread extruder line is then automated by controlling the speeds of take away conveyor and screw motor such that a difference between measured widths and the targeted data is minimized. By doing this, the conventional tread extruder line has been replaced by the developed automated computer system and with only one operator, increasing the production efficiency and reducing safety accidents.

• Korean Journal of Food Science and Technology
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• v.23 no.1
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• pp.88-92
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• 1991

To analyze the effects of the system parameters on the target parameters, which include the amount of water evaporation, water solubility index(WSI) and water absorption index(WAI), test trials of fractional factorial design of the three process variables at three levels were carried out for corn grit with a laboratory twin-screw extruder with three different screw configurations. The system parameters collected from the trials, such as extrusion temperature, specific mechanical energy input(SME) and mean residence time(RT), were showed the ranges of $129{\sim}182^{\circ}C$, $67{\sim}163\;kwh/ton$ and $12{\sim}34\;sec$, respectively. Within these ranges of the system parameters, the target parameters were able to be quantified by using multiple regression equations. The correlation of results with the system parameters blocked by the screw configuration as dependent variables, yield correlation coefficients above 0.90, and the correlation using the system parameters obtained from whole experiment system as the dependent variables yield correlation coefficients around 0.80. The functional relationship, which can be quantified by second order polynomial regression equation with only two system parameters within necessary degree of accuracy, can he graped in three dimensional surface response and contour diagrams.

• Elastomers and Composites
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• v.47 no.2
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• pp.121-128
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• 2012

Waste EPDM(W-EPDM) collected from the automotive weather strip and the gasket of a laundry machine has not been effectively recycled. Using this W-EPDM powder and other ingredients, i.e., binder(polyolefin resin, polyolefin elastomer, etc.), filler and additives, various economic rubber composites were made by extrusion. In advance of main experiments, the effects of ultrasonic treatment of W-EPDM on the property of rubber composites, comparison in the property of the composites of W-EPDM with those of virgin and devulcanized EPDM, and waste tire rubber were investigated. Also, the properties of the rubber composites extruded with a 12-screw extruder were compared with those extruded with twin-screw extruder. Various W-EPDM composites for synthetic turf filler and car mat were extruded and injection molded, and 3 main properties of tensile strength, elongation and hardness were investigated to develop economical and proper recipes of the rubber composites.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.12
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• pp.1760-1766
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• 2009

Physical properties of Yukwa base extruded with glutinous rice flour, rice flour, defatted soy flour, and salt using an twin-screw extruder were investigated. The ingredients were extruded at various moisture contents (16-18%), screw speeds (300 & 400 rpm) at 43.4 kg/hr feed rate. Length and specific volume of Yukwa base increased with decreasing moisture contents. Hunter's color L* values of Yukwa base was higher whereas $a^*\;and\;b^*$ values were lower with increasing moisture content. Water absorption index of Yukwa base increased with increasing moisture contents. X-ray diffraction of Yukwa base showed B type moisture content of 16% and 17% while it showed A type moisture content of 18%. Degree of crystallinity and breaking strength of Yukwa base were the lowest in the moisture content of 16% while the lowest value for hardness was found in the moisture content of 16% and of 17% with screw speed 400 rpm for all samples. In the microstructure of cross section of Yukwa base, air cell size was larger and cell wall was thicker as moisture content increased. The sensory evaluation of the Yukwa base showed that color and flavor were not significantly different among samples, while taste, appearance, mouth feel, and overall preference were higher as moisture contents decreased.

• Preventive Nutrition and Food Science
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• v.5 no.1
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• pp.25-31
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• 2000

Extrusion conditions for production of rice extrudate were studied. The optimal production conditions of rice extrudate were determined by the relationship between dependent variables such as expansion ratio, shear strength and color change and independent variables such as moisture content of raw material, screw speed, and die tem-perature of extruder. The textural quality of rice exturdate was significantly affected by the moisture content of raw material (x1), screw speed (x2), and die temperature (x3) of extruder. The expansion ratio of rice extrudate showed the highest value at the moisture content of 18% of raw material, and the lowest at 24%, and whose regression equation was Y=34.8967 - 3.219X1 - (0.623$\times$10-2)X2 + 0.136X3 + (0.648$\times$10-1)X12 + (0.138$\times$10-3)X1X2 + (0.456$\times$10-4)X22 + (0.719$\times$10-3)X1X3 -(0.515$\times$10-3)X2X3- (0.552$\times$10-3)X32. The most desirable texture of rice extrudate determined by shear test and sensory evaluation was obtained at the following conditions : mois-ture content of 18% of raw material, screw speed of 210 rpm and die temperature of 11$0^{\circ}C$. The rice extrudate prepared under the above conditions showed the lowest shear force of 954g at which the highest sensory score was obtained.

• Elastomers and Composites
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• v.33 no.4
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• pp.255-266
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• 1998

One-step continuous reactive blend with EPDM is investigated using a modular intermeshing corotating twin screw extruder This was performed via anionic polymerization mechanism. Mechanical properties were characterized and compared with mechanical blends.

• Proceedings of the Korean Society for Food Science of Animal Resources Conference
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• 1997.06a
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• pp.19-39
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• 1997

Extrusion conditions were optimized for blends of ground lamb and starch using a single-screw extruder for the purpose of producing expanded snack-type products. A central composite rotatable response surface methodology(RSM) design was used with variation in feed moisture, process temperature, and screw speed. The three variables significantly affected one or more of the measured physical properties of extrudates. The optimum conditions for minimum shear force values were 26.5% feed moisture, $148^{\circ}C$ process temperature, and 134 rpm screw speed. Lean ground beef, chicken, goat, lamb or mutton was blended with corn starch, and extruded at the optimum condition established from RSM experiments. Physical/rheological properties were generally similar, water activity was low (<0.12) and total aerobic plate counts were <10 for all products. Extrudates containing chicken had the highest ratio of polyunsaturated fatty acids to saturated fatty acids, whereas those containing beef had the highest ratio of monounsaturated fatty acids to saturated fatty acids. Sensory data indicated that texture was acceptable and flavor characteristics were not different among the products.