• Journal of Powder Materials
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• v.16 no.1
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• pp.56-62
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• 2009

The degree of WC decomposition and hardness of thermally sprayed WC-Co coatings are important factors determining the wear resistance of the coatings. In order to minimize the degree of decomposition and to increase hardness, the effects of processing parameters of high velocity oxyfuel(HVOF) spraying on various characteristics of nanostructured WC-12Co coating have been evaluated by an experimental design method. The HVOF sprayed WC-12Co coatings consisted of various carbide phases including WC, $W_2C$ and $W_3Co_3C$, with a much reduced carbon content. The degree of WC decomposition and decarburization was affected by changing barrel length and spray distance. The hardness of WC-Co coatings was strongly related to droplet temperature at substrate, and increased with increasing fuel addition and/or decreasing spray distance. The effective control of processing parameters was discussed in detail for manufacturing a high performance WC-Co coating.

• Journal of Biosystems Engineering
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• v.19 no.1
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• pp.42-49
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• 1994

Texturization of plant protein means the physical or chemical recomposition method of plant protein damaged during the extracting process of soybean oil. As a stable protein supplement, substituted for meat, needs of texturized products have been increased. Twin screw extruder is a very effective tool for texturization process as a physical method. This research, using defatted soy flour as raw material and twin screw extruder manufactured in domestic, showed that plant protein was texturized successfully on the operating conditions of barrel temperature of $120{\sim}140^{\circ}C$, material feed rate of 30~36kg/hr and water content of 20~25%. It also showed that the shape of die affected the texturization continuity.

• Proceedings of the KSME Conference
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• 2001.11a
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• pp.853-858
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• 2001

Generally, mixed materials of LDPE, EVA and foaming agent are manufactured by crosslinking foaming or chemical foaming process. Above materials were used in a microcellular foaming injection molding process. Influence of each factor such as injection type, temperature of barrel, rate of mixed materials and contents of foaming agent was estimated by DOE(Design of Experiments). As a result of experiments, injection type and rate of LDPE, EVA have an influence on foaming rate. This data can be used in field of application of LDPE and EVA.

• Mycobiology
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• v.33 no.4
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• pp.240-242
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• 2005

A soft rot of fruits caused by Mucor racemosus occurred on cherry tomato collected in Agricultural Products Wholesale Market in Jinju, Korea. The disease infection usually occurred wounded areas after cracking of fruits. At first, the lesions started with water soaked and rapidly softened and diseased lesion gradually expanded. Colonies were white to brownish to gray in color. Sporangia were $32{\sim}54\;{\mu}m$ in size and globose in shape. Sporangiophores were $8{\sim}14\;{\mu}m$ in width. Sporangiospores were $5{\sim}12\;{\times}\;4{\sim}8\;{\mu}m$ in size, ellipsoidal to subglobose in shape. Columella was $27{\sim}42\;{\mu}m$ in size, obovoid, ellipsoidal, cylindrical-ellipsoidal, slightly pyriform in shape. Chlamydospores were numerous in sporangiophores and barrel-shaped when young, subglobose in old cultures. Optimum growth temperature was about $25^{\circ}C$. The fungus was identified as M. racemosus Fres.. This is the first report of soft rot on cherry tomato caused by M. racemosus in Korea.

• Food Science and Biotechnology
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• v.14 no.6
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• pp.758-765
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• 2005

Instant powders that only require mixing with water prior to consumption can be produced by extrusion for use in products such as instant beverages. Both extrusion processing conditions and particle size of powder are important to end-product characteristics. In this study, a twin-screw extruder was used under various processing conditions (feed moisture, barrel temperature, and screw speed) to produce extrudates from soft wheat flour, which were ground to powders with particle size ranges of less than 93, 93-145, and $145-249\;{\mu}m$. Effects of adding soy lecithin to wheat flour before extrusion were also investigated. Water absorption, solubility, suspension viscosity, and dispersibility of wheat powders were related to specific. mechanical energy measured during extrusion. Powder particle size was important to instant properties, especially ease of dispersal in water and stability to sedimentation. Addition of lecithin significantly improved dispersibility of powders.

• Korean journal of food and cookery science
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• v.27 no.6
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• pp.745-754
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• 2011

To improve the textural properties of gluten free rice flour based products, the physicochemical and pasting properties of extruded non-waxy rice flours using extruder were investigated. The high yielding Tongil type rice variety, Hanarum was used. Hanarum rice flour was prepared by dry milling from soaked and dried rice grain. The operation conditions of twin screw extruder were 250 rpm of screw speed, $160^{\circ}C$ of barrel temperature, and 24, 27, and 30% of moisture content. Hanarum extruded rice flour (HERF) were lower in crude lipid and ash contents, but higher in crude protein than Hanarum rice flour (HRF). The color values of HERF showed significantly different (p<0.05) with different moisture contents. Water binding capacities, apparent amylose contents, and damaged starch of HERF were higher than those of HRF. Moisture contents affected water binding capacities of HERF. Solubility increased with increasing heating temperature and solubilities of HERF differed significantly (p<0.05). X-ray crystallinity was changed after extrusion cooking and that of HERF showed sharp peaks at $2{\theta}=18-20^{\circ}$. The pasting viscosities of HERF kept lower values (~ 10 RVU) constantly.

• Coupled systems mechanics
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• v.11 no.2
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• pp.151-166
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• 2022

Peltier cells have low efficiency, but they are becoming attractive alternatives for affordable and environmentally clean cooling. In this line, the current article develops closed-form and semianalytical solutions to improve the temperature distribution of Bi₂Te₃ thermoelements. From the distribution, the main objective of the current work-the optimal electric intensity to maximize cooling-is inferred. The general one-dimensional differential coupled equation is integrated for linear and quadratic geometry of thermoelements, under temperature constant properties. For a general shape, a piece-wise solution based on heat flux continuity among virtual layers gives accurate analytical solutions. For variable properties, another piece-wise solution is developed but solved iteratively. Taking advantage of the formulae, the optimal intensity is directly derived with a minimal computational cost; its value will be of utility for more advanced designs. Finally, a parametric study including straight, two linear, barrel, hourglass and vase geometries is presented, drawing conclusions on how the shape of the thermoelement affects the coupled phenomena. A specially developed coupled and non-linear finite element research code is run taking into account all the materials of the cell and using symmetries and repetitions. These accurate results are used to validate the analytical ones.

• Nuclear Engineering and Technology
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• v.48 no.4
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• pp.941-951
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• 2016

The aim of this work is to simulate the thermohydraulic consequences of a main steam line break and to compare the obtained results with Rossendorf Coolant Mixing Model (ROCOM) 1.1 experimental results. The objective is to utilize data from steady-state mixing experiments and computational fluid dynamics (CFD) calculations to determine the flow distribution and the effect of thermal mixing phenomena in the primary loops for the improvement of normal operation conditions and structural integrity assessment of pressurized water reactors. The numerical model of ROCOM was developed using the FLUENT code. The positions of the inlet and outlet boundary conditions and the distribution of detailed velocity/turbulence parameters were determined by preliminary calculations. The temperature fields of transient calculation were averaged in time and compared with time-averaged experimental data. The perforated barrel under the core inlet homogenizes the flow, and therefore, a uniform temperature distribution is formed in the pressure vessel bottom. The calculated and measured values of lowest temperature were equal. The inlet temperature is an essential parameter for safety assessment. The calculation predicts precisely the experimental results at the core inlet central region. CFD results showed a good agreement (both qualitatively and quantitatively) with experimental results.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.2
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• pp.247-254
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• 2005

The objective of this study is to compare the chemical properties of red ginseng, white ginseng, and extruded ginseng. Six kinds of samples were prepared and examined their chemical components. The comparison among crude ash, crude lipid, and total sugar resulted insignificant difference. White ginseng had lower content of reducing sugar than those of extruded ginseng and red ginseng. Total amino acid was found relatively low in treatment A (sliced whole root and dried at 7$0^{\circ}C$). Total amino acid of treatment C (extruded dry whole root ginseng slices, moisture content 30%, barrel temperature 11$0^{\circ}C$, and screw speed 200 rpm) was higher than that of treatment B (extruded dry whole root slices, moisture content 25%, barrel temperature 11$0^{\circ}C$, and screw speed 200 rpm). Crude saponin of treatments A, B, C, D (white ginseng with skin), E (skinless white ginseng), and F (red ginseng) were 4.02, 4.77, 4.12, 3.56, 3.25, and 4.02%, respectively. Ginsenoside was contained similarly as crude saponin. The amount of ginsenoside in the treatment of A, B, C, D, E, and F was recorded respectively at 6.031, 8.108, 6.876, 7.978, 5.591, and 9.834 mg/g. A specific component in red ginseng, $R_{g3}$ was detected in treatment F. Maltol was detected in treatment Band F. Acidic polysaccharide was increased 2∼3% by extrusion process. In conclusion, extruded ginseng had similar components to those of red ginseng.

• Food Engineering Progress
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• v.15 no.2
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• pp.155-161
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• 2011

The aim of this study was to determine the effects of different extrusion conditions on the saccharification characteristics( initial reaction velocity, reaction rate constant, yield) of extruded corn starch. Extruded corn starch-water slurries were mixed with alpha-amylase for the enzymatic saccharification. The saccharification yield of extruded corn starch was high at lower feed moisture content and higher barrel temperature. The solubility of extrudates increased with increase in the SME input which increased with increase in the feed moisture content. Starch hydrolysates having DE 63.8 was obtained after 2 hr reaction. The initial reaction velocity of the extrudate slurry with alpha-amylase was higher with decrease in the feed moisture content. The initial reaction velocity of extruded corn starch was the highest ($2.26{\times}10^{-3}mmol/mL{\cdot}min$) at 25% feed moisture content and $120^{\circ}C$ barrel temperature, 250 rpm screw speed. The pregelatinized starch was $1.83{\times}10^{-3}mmol/mL{\cdot}min$ as a control. Reaction rate constant was a similar trend to initial reaction velocity.