• Korean Chemical Engineering Research
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• v.49 no.6
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• pp.804-809
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• 2011

Tubular $Ba_{0.5}Sr_{0.5}Co_{0.8}Fe_{0.2}O_{3-${\delta}$}$ membranes were prepared by extrusion. TGA results of green body membrane after extrusion showed three successive weight losses due to decomposition of organic additives and carbonate. Drying shrinkage rate of tubular $Ba_{0.5}Sr_{0.5}Co_{0.8}Fe_{0.2}O_{3-${\delta}$}$ membranes was no change after 68 h and higher in the membrane with large outer diameter. XRD and SEM results showed the sintered membranes were the single phase structure and dense. The stoichiometric molar ratio agreed well with composition ratio calculated by EDS results for $Ba_{0.5}Sr_{0.5}Co_{0.8}Fe_{0.2}O_{3-${\delta}$}$ membrane. Radial crushing strength of tubular $Ba_{0.5}Sr_{0.5}Co_{0.8}Fe_{0.2}O_{3-${\delta}$}$ membrane with 0.95 mm thickness was 5.7 kgf/$mm^2$ and the oxygen permeation rate of same membrane was 146.85 mL/min ($Jo_2$=2.33 mL/$min{\cdot}cm^2$) at $950^{\circ}C$. Therefore, it was known that use of vacuum pump was more effective than that of sweep gas to obtain higher oxygen permeation flux.

• Korean Journal of Food Science and Technology
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• v.49 no.4
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• pp.444-452
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• 2017

This study aims to investigate the physicochemical properties of the extruded rice snack with added the containing mealworm. Adding the mealworm addition enhanced protein and unsaturated fatty acid contents, which are insufficient in rice. As the extrusion process variables, the death temperatures and moisture content were set to at respective 130 and $140^{\circ}C$, and 20 and 25%, respectively. The expansion ratio increased as with death temperature, whereas the increased moisture content decreased. The nitrogen solubility index and protein digestibility index increased with the added mealworm content of mealworm increased. As mealworm content and death temperature, and moisture content increased, DPPH radical scavenging activity significantly increased but the rancidity decreased. As the result of this study, confirmed that the addition of mealworm to the extruded rice snack was the confirmed as the effective process to improve nutrition, and antioxidation. Also, death temperature and moisture content have an effect on softened the texture of extruded rice snack.

• 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.

• Journal of the Korean Society for Nondestructive Testing
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• v.19 no.3
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• pp.180-188
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• 1999

The dynamic elastic properties of metal matrix composites were investigated by resonant ultrasound spectroscopy(RUS). The composites used in this study consisted of 2124 aluminum alloy reinforced with different concentrations of SiC particles. RUS can determine the nine independent elastic stiffness($C_{ij}$) for the orthorhombic symmetry on a small specimen simultaneously. The elastic constants were determined as a function of the volume fraction. A concept of effective aspect ratio. which combine the aspect ratio and the orientation of reinforcement. was used to calculate the initial moduli from Mori-Tanaka theory for the input of RUS minimization code. Young's moduli can be obtained from the measured stiffnesses. The results show that the elastic stiffness increases with increment of the particle content. The behavior of elastic stiffness indicates that the particle redistribution induced by the extrusion process enlarges the transversely isotropic symmetry as the fraction of reinforced particles increase. This relationship could be used for determination of the volume fractions of reinforcement as a potential tool of nondestructive material characterization.

• Asian-Australasian Journal of Animal Sciences
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• v.11 no.5
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• pp.597-607
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• 1998

Processing is generally employed to alter the physical and chemical properties of feeds used in pig diets, using hammer/roller mills, pellet mills and extruders/expanders. The reported optimum particle sizes of corn are approximately $500{\mu}m$, $500-700{\mu}m$, $400-600{\mu}m$, for nursery, growing-finishing, and breeder pigs respectively. Optimum particle size of grains are affected by diet complexity. There was a trend towards reducing particle size in order to increase ADG in pigs fed a simple diet, though such was not the case for pigs fed a complex diet. Uniformity of particle size also affects the nutritional values of swine feeds. Uniform particle sizes would consistently give greater nutrient digestibilities. In terms of pellet quality, it is reported that a higher incidence of fmes in pelleted feeds has a direct correlation with poorer feed conversion ratio in pigs. Particle and pellet sizes are also very important for pelleting in terms of grinding, digestibility, stomach ulceration and pellet durability. A particle size of $600{\mu}m$, or slightly less, seemed optimal for com in fmishing pigs, and the 5/32 in. diameter pellets supported the best efficiencies of gain during nursery and finishing phases. Extruder and/or expander processes would allow the feed industry an increased flexibility to utilize a wider spectrum of feed ingredients, and improve pellet quality of finished feeds. It would appear that extruded or expanded diets containing highly digestible ingredients have little effect on the growth performance of pigs, and the feeding values of the feeds over pelleted diets were not improved as pigs grew. The extruder or expander is much more effective than a pelletizer in salmonella control. Gastric ulcerations and/or keratinizations were consistently reported in pigs fed mash and processed diets containing finely ground grains, whereas carcass quality was not affected by diet processing methods such as pelleting, extruding or expanding. In corn- or sorghum-based diets, the electrical energy consumption is 4-5 times higher in the expanding than in the pelleting process. But the expander's processing cost was half of that shown by an extruder. Finally, the decision of which feed processing technology to adopt would depend on the processing cost, and any potential improvement in growth performance and digestibilities of nutrients should offset the increased operating and capital costs related to the extruder/expander technology over mash or pelleting processes in pigs.

• Journal of the Korean Society of Food Science and Nutrition
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• v.46 no.4
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• pp.473-480
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• 2017

The aim of this study was to investigate the effects of gluten and moisture contents on the physical properties of extruded soy protein isolate. Extrusion conditions included various moisture (45, 50, and 55%) and gluten contents (20, 40, and 60%) at a fixed screw speed and die temperature of 250 rpm and $140^{\circ}C$, respectively. Specific mechanical energy input decreased as gluten content increased from 20 to 60%. Hydration ratio was highest ($293.23{\pm}13.68%$) at gluten and moisture contents of 20 and 55%, respectively. Lightness and yellowness increased as gluten content increased from 20 to 60% while redness decreased as gluten content increased. Color difference was the highest at low gluten and moisture contents. Integrity index was the highest ($71.15{\pm}0.93%$) at gluten and moisture contents of 60 and 45%, respectively. Nitrogen solubility index was not significantly affected by moisture content and was lowest ($22.46{\pm}1.11%$) at gluten and moisture contents of 60 and 55%, respectively. In conclusion, higher gluten and lower moisture contents were effective for texturization of soy protein isolate.