• Preventive Nutrition and Food Science
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• v.21 no.3
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• pp.271-280
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• 2016

The effects of $CO_2$ injection and barrel temperatures on the physiochemical and antioxidant properties of extruded cereals (sorghum, barley, oats, and millet) were studied. Extrusion was carried out using a twin-screw extruder at different barrel temperatures (80, 110, and $140^{\circ}C$), $CO_2$ injection (0 and 500 mL/min), screw speed of 200 rpm, and moisture content of 25%. Extrusion significantly increased the total flavonoid content (TFC) of extruded oats, and ${\beta}$-glucan and protein digestibility (PD) of extruded barley and oats. In contrast, there were significant reductions in 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity, PD of extruded sorghum and millet, as well as resistant starch (RS) of extruded sorghum and barley, and total phenolic content (TPC) of all extrudates, except extruded millet. At a barrel temperature of $140^{\circ}C$, TPC in extruded barley was significantly increased, and there was also an increase in DPPH and PD in extruded millet with or without $CO_2$ injection. In contrast, at a barrel temperature of $140^{\circ}C$, the TPC of extruded sorghum decreased, TFC of extruded oats decreased, and at a barrel temperature of $110^{\circ}C$, PD of extruded sorghum without $CO_2$ decreased. Some physical properties [expansion ratio (ER), specific length, piece density, color, and water absorption index] of the extrudates were significantly affected by the increase in barrel temperature. The $CO_2$ injection significantly affected some physical properties (ER, specific length, piece density, water solubility index, and water absorption index), TPC, DPPH, ${\beta}$-glucan, and PD. In conclusion, extruded barley and millet had higher potential for making value added cereal-based foods than the other cereals.

• Maxillofacial Plastic and Reconstructive Surgery
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• v.40
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• pp.37.1-37.7
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• 2018

Background: Fibrous dysplasia (FD) is characterized by the replacement of normal bone by abnormal fibro-osseous connective tissue and typically treated with surgical contouring of the dysplastic bone. When dysplastic lesions involve occlusion, not only is surgical debulking needed, orthognathic surgery for correction of dentofacial deformity is mandatory. However, the long-term stability of osteotomized, dysplastic bone segments is a major concern because of insufficient screw-to-bone engagement during surgery and the risk of FD lesion re-growth. Case presentation: This case report reviewed two patients with non-syndromic FD that presented with maxillary occlusal canting and facial asymmetry. Le Fort I osteotomy with recontouring of the dysplastic zygomaticomaxillary region had been performed. The stability of osseous segments were favorable. However, dysplastic, newly formed bone covered the previous plate fixation site and mild bony expansion was observed, which did not influence the facial profile. Including the current cases, 15 cases of orthognathic surgery for FD with dentition have been reported in the literature. Conclusion: The results showed that osteotomy did not appear to significantly reduce the long-term stability of the initial fixation insufficiency of the screw to the dysplastic bone. However, based on our results and those of the others, long-term follow-up and monitoring are needed, even in cases where the osteotomized segment shows stable results.

• Food Engineering Progress
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• v.23 no.2
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• pp.118-124
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• 2019

This study aims to investigate the physical properties of extruded psyllium husk upon the addition of emulsifiers. Three different emulsifiers-glycerol monostearate (GMS), polyglycerol ester (PGE), and sugar ester (SE)-were added to the mixture of psyllium husk and rice powder before extrusion. Extrusion was performed using a twin-screw extruder at 140℃ die temperature, 200 rpm screw speed, and 16% feed moisture content. The physical properties of psyllium husk extrudates including expansion ratio, specific length, piece density, texture profile, color properties, water soluble index, and water absorption index were evaluated. It was observed that the expansion ratio was the highest while the specific length and piece density were the lowest in the control which had no emulsifiers. Texture profile analysis showed that the apparent elastic modulus and breaking strength were highest in the extrudate with a PGE of 0.1%. The adhesiveness was found to be lowest in the extrudates with an SE of 0.1% and GMS of 0.5%. Lightness value was highest in the extrudate with a PGE of 0.1%. Color difference, water soluble index, and water absorption index were highest in the control. The results reveal that some physical properties of extruded psyllium husk were improved with the addition of emulsifiers. This finding provides useful information for the development of psyllium snacks with good physical characteristics.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.2
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• pp.306-310
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• 2005

The comparison in release rate constant and properties of extracts from extruded raw ginseng and extruded white ginseng was conducted to apply extrusion process for manufacturing of released ginseng tea bag. Dry raw ginseng and white ginseng powder were extruded at 20∼30% moisture content and 200∼300 rpm by using an experimental twin-screw extruder. Browness and redness (both indicated the releasing of saponin and ginsenosides) were increased with the increase in the screw speed and the decrease of moisture content. Crude saponin and water solubility index (WSI) of both ginseng also share the same behaviour against the level of screw speed and moisture content, as well as browness and redness. The particle size effects of extruded raw ginseng at 20% and 28% moisture content on absorbance of released extract at 260 up to 560 nm, WSI, and water absorption index were determined. While particle size decreased from 800∼1000 nm to 200∼500 nm, absorbance and WSI are decreased. Absorbance and WSI shown increasing level while moisture content was decreased. In conclusion, the formation of pores by expansion and disruption of cell wall in extrusion cooking were obviously responsible to increase the amount of released extract of extruded ginseng and its WSI as well. The extrusion process turns out be the efficient process for manufacturing of commercial ginseng tea product than those of other thermal processes.

• Maxillofacial Plastic and Reconstructive Surgery
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• v.32 no.5
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• pp.459-466
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• 2010

Alveolar distraction osteogenesis (ADO) has been regarded as an acceptable treatment for the alveolar bone deficiency. For ADO at anterior maxillary area, the vector should be oriented to forward and down-ward direction to get an adequate occlusion with mandibular teeth and to increase bone length and width for implant placement. However, the conventional commercial distraction devices for ADO are designed to allow mainly downward movement of alveolar segment, even though a forward movement can be obtained a little by controlling of inclination of device. To make ADO with controllable bidirectional vector possible, we used customized devices using self-manufactured ABDUL (Alveolar Bone Distractor Using Lag screw principle) and commercial orthodontic palatal expansion device ($Hyrex^{(R)}$). In all cases (n = 4), ADO could be performed successfully and dental implants were able to placed with adequate occlusion. We report the procedures, advantages and disadvantages of these methods.

• The korean journal of orthodontics
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• v.11 no.2
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• pp.161-168
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• 1981

This study was undertaken to observe the histologic changes of surrounding maxillary sutures to the widening of midpalatal suture, using two adult dogs, weighing about 10 kg, for experimental, and one for control group. After widening of the midpalatal suture with expansion screw for ten days was performed, and followed by sacrifice of experimental animals. Tissues were excised from 5 surrounding maxillary suture portions such as, internasal, interfrontal, midsagittal, zygomatrco-temporal, and midpalatal sutures. After that, the specimens were fixed and decalcified in $10\%$ formalin sol. and $5\%$ nitric acid. Embedding in paraffin and serial sections at a thickness of 5 micron was done, After Hematoxylin-Eosin staining and light microscopic examination, Following results were obtained: 1. In midpalatal suture area, which showed most prominent histologic change, High degree of fibronlastic and osteoblastic proliferation lining the bony trabeculae with osteoid tissue projection into the fibrous connective tissue were observed. 2. In interfrontal suture area, moderate degree of fibroblastic and osteoblastic proliferation was observed. 3. In internasal suture area, active osteoblastic and osteoclastic proliferation lining the bony trabeculae was observed, and separation of fibrous connective tissue was also observed. 4. In midsagittal and zygomatico-temporal suture areas, no histologic changes can be observed.

• The Journal of the Korean dental association
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• v.54 no.7
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• pp.501-512
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• 2016

We evaluated a self-inflatable osmotic tissue expander for its utility in creating sufficient soft tissue elongation for primary closure after bone grafting. Six patients with alveolar defects who required vertical augmentation of >6 mm before implant placement were enrolled. All had more than three prior surgeries, and flap advancement for primary coverage was restricted by severely fibrosed scars. Expanders were inserted beneath the flap and fixed with a screw. After 4 weeks, expander removal and bone grafting were performed simultaneously. A vertical block autograft and guided bone regeneration and distraction osteogenesis were performed. Expansion was sufficient to cover the grafted area without additional periosteal incision. Complications included mucosal perforation and displacement of the expander. All augmentation procedures healed uneventfully and the osseous implants were successfully placed. The tissue expander may facilitate primary closure by increasing soft tissue volume. In our experience, this device is effective, rapid, and minimally invasive, especially in fibrous scar tissue.

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.1
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• pp.64-69
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• 2001

In order to use onion pomace produced from concentration processing of onion juice, dried onion pamace and dried onion were mixed with corn grits at levels of 10, 20, and 30% and extruded in a twin-screw extruder. The physical properties of the extruded onion snack were investigated. The expansion ratio of the extruded onion pomace snack and onion snack and onion snack decreased with onion content. The water absorption index decreased with the onion content. The lightness and the redness of the onion snack decreased and increased as the incorporation level of onion increased, respectively. Native corn grits showed crystalline peaks at 15.2$^{\circ}$, 17.3$^{\circ}$, 17.9$^{\circ}$ and 23.3$^{\circ}$. However, the onion snack did not show the crystalline peaks as native corn grits and showed small peaks at 12.9$^{\circ}$ and 19.8$^{\circ}$. The onion snack showed lower gelatinization temperature and enthalpy than raw corn grits regardless of the onion contents. The rupture strength of the onion pomace snack and onion snack increased with the onion concentration.

• The Korean Journal of Food And Nutrition
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• v.6 no.3
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• pp.178-188
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• 1993

This research was attempted to investigate changes in physicochemical properties of rice extrudate with added ginger powder extruded by single screw extruder. Graphic three dimensional analysis on response surface regression was used to evaluate effects of extrusion variables on quality factors of the extrudate according to two independent variables, ginger consent 0∼12%, moisture content 14∼26%. The summarized results are as follows : 1) Regarding proximate composition of rice extrudate with added ginger powder, as ginger powder content of raw material Increased, crude tat, crude protein, crude ash and crude fiber increased, while soluble nitrogen free extract decreased. 2) Graphic three dimensional analysis on response surface regression was conducted for each dependent variable which revealed statistically significant relationship with independent variables, 0∼120A ginger and 14∼26% moisture content. Expansion ratio had a critical point as moisture content changed. As ginger and moisture content Increased, bulk density, break strength and water absorption Index Increased, while water solubility Index decreased. The predicted maximum degree of gelatinization in 6.15% ginger and 15.56% moisture content is 88.27%, and lightness decreased as ginger content Increased. According to the microstructure for the cross section of extrudate obsorbed with image analyzer, air cell number and perimeter revealed saddle point, meanwhile total area and fractarea of air cell had critical points as moisture content changed. In view of the results, quality of rice extrudate with added ginger powder was optimum when rice flour was fed to the extruder with 2∼7% singer powder and 15∼20% moisture content.

• Macromolecular Research
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• v.10 no.3
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• pp.135-139
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• 2002

Blends of the linear bisphenol-A polycarbonate (L-PC) and randomly branched bisphenol-A polycarbonate (Br-PC), prepared by co-rotating twin screw extrusion, were investigated using differential scanning calorimetry (DSC), sag resistance time tester, extensional rheometry, and advanced rheometric expansion system (ARES). From the DSC results, the glass transition temperature (T$_{g}$) of the L-PC/Br-PC blend was increased with the increase of Br-PC in the blend, and the blend showed a single T$_{g}$, which suggests a miscible blend. The sag resistance time of the L-PC/Br-PC blend was increased with the increase of Br-PC in the blends. From the results of rheological measurements of the L-PC/Br-PC blends, the extensional viscosity and the complex viscosity of the blends were found to increase with the increase of Br-PC in the blends. The increase of extensional viscosity and complex viscosity was related with the increase of sag resistance time with the Br-PC in the L-PC/Br-PC blends.nds.