• 대한기계학회논문집B
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• 제21권12호
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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.

• 반도체디스플레이기술학회지
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• 제11권4호
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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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• 제30권1호
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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).

• 제어로봇시스템학회논문지
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• 제19권3호
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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.

• 한국식품과학회지
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• 제23권1호
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• pp.88-92
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• 1991

스크류조합을 달리한 실험실용 twin-screw extruder를 사용하여 corn grit를 원료 투입량($30{\sim}60\;kg/hr$), 스크류 회전속도($200{\sim}400\;rpm$) 및 die hole 수($2{\sim}6$개) 범위에서 압출하면서 측정된 system parameters(압출온도, 기계적 에너지 소모율, 평균 체류시간)가 압출물의 특성을 나타내는 target parameters(수분 증발량, 수분 용해도지수 및 수분 흡착지수)에 미치는 영향을 스크류 조합별과 전체 실험결과를 다중회귀분석을 통하여 회귀식으로 나타내면, 스크류조합별 관계식에서는 상관계수가 0.90 이상 이었으며, 구획하지 않은 전체 회귀식에서는 0.80 정도의 상관계수를 보였다. 이상의 결과는 system analysis approach을 이용하면, 상이한 extruder사이의 조업자료 중 system parameters의 분석을 통하여 목적 제품의 특성을 예측할 수 있는 가능성을 보여준다고 생각된다.

• Elastomers and Composites
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• 제47권2호
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• pp.121-128
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• 2012

제대로 재활용되지 못하고 있는 폐 EPDM 즉, 자동차 Weather strip이나 세탁기 가스켓 등에서 재생한 폐EPDM 분말을 적합하고 경제성있는 Polyolefin계 Elastomer와 수지(Binder), 그리고 Filler 및 기타 첨가제를 선정하여, 다양한 배합조건으로 고무 복합소재를 압출 제조하였다. 본 실험에 유익한 기초 실험으로서, 폐 EPDM의 초음파처리 효과, 폐 EPDM복합소재의 폐타이어 복합소재와의 물성 비교, Virgin EPDM과 Devulcanized EPDM과의 비교, 그리고 12 축압출기로 압출한 재료의 물성에의 영향을 고찰하였다. 폐 EPDM을 이용하여 인조잔디 충전재와 카매트용 복합소재를 2 축압출기를 사용하여 압출한 후, 인장시편을 사출하여 인장강도, 신율, 경도의 세가지 물성을 주요 평가지표로 삼고 경제적인 배합처방을 개발하였다.

• 한국식품영양과학회지
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• 제38권12호
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• pp.1760-1766
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• 2009

찹쌀가루, 쌀가루, 탈지콩가루 및 소금을 첨가하여 수분함량 16-18%, screw 속도 300 및 400 rpm, feed rate 43.4kg/hr 조건에서 extruder로 제조한 유과바탕의 특성은 다음과 같았다. 길이, 직경 및 비용적은 extruder에서 공급되는 수분함량이 낮을수록 크게 나타났다. 유과바탕의 색도 중 L값은 수분함량이 많을수록 높은 반면, a값 및 b값은 낮게 나타났다. 유과바탕의 수분흡착지수는 수분 함량이 많을수록 유의적으로 증가되었다. 유과바탕의 x-ray 회절도는 수분함량 16% 및 17%에서는 B도형을 나타냈으며, 수분함량 18%에서는 A도형을 나타냈다. 상대적 결정화도와 breaking strength는 수분함량 16%에서 가장 낮게 나타났으며, 17%, 18%에서는 유의적인 차이가 없었다. TPA에서 hardness는 수분함량 16% 및 17%, screw 속도 400 rpm에서 가장 낮게 나타났다. 유과바탕의 단면을 40배로 확대하여 관찰한 유과바탕은 수분함량이 증가할수록 기공의 크기가 컸고 세포벽은 두꺼웠다. 유과바탕의 관능검사 결과 수분함량에 따른 색과 향미에 대한 기호도는 유의적인 차이는 없었으나, 맛, 외관, 입안에서의 느낌 및 전체적인 선호도는 수분함량이 낮을수록 기호도는 높게 나타났다.

• Preventive Nutrition and Food Science
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• 제5권1호
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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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• 제33권4호
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• pp.255-266
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• 1998

본 연구는 한대의 modular 치합형 동방향회전 이축 압출기에서 음이온 중합 mechanism을 이용하여 Lauryl lactam 단량체의 고분자합성 도중 EPDM을 투입하여 연속적 중합을 수행한 연구이다. PA 12의 반응 도중 EPDM과 반응블렌드(reactive blend)를 하고 기계적블렌드와 그 물성을 비교 측정하였다.

• 한국축산식품학회:학술대회논문집
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• 한국축산식품학회 1997년도 제18차 정기총회 및 학술발표회
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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.