• Preventive Nutrition and Food Science
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• 제6권3호
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• pp.163-169
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• 2001

To produce expanded, minimally hard extrudates from blends of raw pork meat (20%), defatted soy flour (25%), and corn starch using a single-screw extruder, various combinations of feed moisture, process temperature, and screw speed were evaluated. First series of extrusion runs were conducted according to a central composite rotatable design/response surface methodology (RSM). Upon assessing the full model for each response, insignificant terms were eliminated to determine final response surface models. Screw speed within the range evaluated was found to have no significant effect on expansion ratio (ER) or shear force (SF) of extrudates. Since examinations of the response surfaces and their generated grids of predicted values indicated that maximum ER and minimum SF were likely to be attained with a moisture-temperature combination outside the RSM experimental range, the second series of extrusion runs were conducted with several selected combinations of moisture and temperature to determine a practical optimum extrusion condition. The combination of 22.78% feed moisture, 16$0^{\circ}C$ process temperature, and 170 rpm screw speed was chosen as such a condition, and used in the final extrusion. The final product required less force to break than did commercial pretzel sticks.

• 한국전산유체공학회지
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• 제9권4호
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• pp.55-63
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• 2004

The three-dimensional Stokes flow within a staggered screw channel is obtained by using a finite volume method. The geometry is intended to mimic the single screw extruder having staggered arrangement of flights. The flow solution is then subjected to the analysis of the stirring performance. In the analysis of the stirring performance, the stretching-mapping method developed by the author is employed for calculating the materials' stretching exponents, which are to be used in quantification of the mixing effect. The numerical results Indicate that the staggered geometry gives indeed far much better stirring-performance than the standard (nonstaggered) flight geometry. It was also shown that care must be given to the selection of the basis planes for evaluating the local stretching rate, and it turns out that the best method (H-method) has its basis plane just on the half way between the past and future evolution of fluid particles subjected to the defromation. In evaluating the stretching exponent, the expansion ratio must be considered which is one of the characteristic differences of the actual three-dimensional flows from the two-dimensionmal counterparts. The larger axial pressure-difference causes in general the smaller stirring performance while the flow rate is increased. The smaller channel length also increases the stirring performance.

• Maxillofacial Plastic and Reconstructive Surgery
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• 제37권
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• pp.11.1-11.5
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• 2015

Rapid palatal expansion(RPE) with the tooth-born appliance is not sufficient to apply to the patients with periodontal problem or insufficient tooth anchorage, and it leads to tipping of the anchorage teeth and increasing teeth mobility and root resorption. To avoid these disadvantages, we present the case using palatal screws and custommade palatal expander. A 23-year-old patient underwent surgically assisted rapid maxillary expansion with the Hyrax expansion using 4 tent screws. The study models were used to measure the pre-/-post surgical width of the anterior and posterior dental arches with a digital sliding caliper. In the result, the custom-made palatal expander with 4 tent screws is suitable for delivering a force to the mid-palatal suture expansion. And it is low cost, small sized and simply applied. The results indicated that maxillary expansion with the custom-made palatal anchorage device is predictable and stable technique without significant complications in patients.

• 대한치과교정학회지
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• 제21권3호
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• pp.657-670
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• 1991

It was said that early rapid palatal expansion was the treatment of choice in case of maxillary constriction with posterior crossbite. The author tried to assess dimensional changes of nasal and oral cavity before rapid palatal expansion and over 4 months of retention by use of three coronal tomograms through the incisal, molar, and maxillary tuberosity areas. The subjects of this study were consisted of 9 boys and 11 girls ranging from 11 to 13 years old. The results were as follows: 1. A mean change in maxillary first molar width was 3.68mm and a mean change in nasal cavity width was 2.26mm after 6.70mm expansion by Hyrax-type screw and over 4 months of retention tomographically in molar cut. 2. A change in nasal cavity width tomographically showed in order of molar cut, incisal cut, maxillary tuberosity cut respectively. 3. There was no correlation between changes in oral cavity width and nasal cavity width.

• 한국식품과학회지
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• 제22권4호
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• pp.456-460
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• 1990

단일축 압출성형기를 이용한 meat snack의 제조특성을 조사하고자 하였다. 돈육과 계육을 원료로 하여 압출기 내의 스크류 회전속도(120, 190, 260rpm)를 변수로 하고 고기함량비(고기 : 옥분=1 : 3, 1 : 1, 2 : 1, 3 : 1)에 따른 extrudate의 가공 및 압출성형 특성을 조사한 결과는 다음과 같다. 고기함량이 증가할수록 팽화율, 수분흡착력, 명도 및 황색도는 감소하였다. 팽화율은 스크류 회전속도가 증가함에 따라 커지는 경향을 나타내었으나 고기함량이 높은 2 : 1 배합비에서는 반대 현상을 나타내었다. 그러나 수분흡착력은 고기함량이 적을때에는 스크류 회전속도 190rpm에서 최대치를 나타내었으나, 고기함량이 증가함에 따라 120rpm에서 최대치를 나타내었다. 밀도에 대한 압출물의 영향은 배합비가 1 : 1, 2 : 1과 3 : 1에서는 큰 유의성은 없었으나 1 : 3과 0.1의 배합비보다는 유의적으로 높은 밀도값을 나타냈다. 한편, 고기함량이 증가할수록 적색도는 커졌으며 절단력은 배합비 1:1에서 최대치를 나타내었고 스크류 회전속도가 커질수록 절단력은 감소하는 경향을 나타내었다.

• 대한치과기공학회지
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• 제35권4호
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• pp.303-312
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• 2013

Purpose: In this research, non-linear three dimensional finite element models with contact elements were constructed. For the investigations of the distributions of contact stresses, 3 units fixed partial dentures model were studied, especially on the interface of the gold screw and cylinder, abutment screw. Methods: 3 types of models were constructed ; the basic fixed partial denture in molar region with 3 units and 3 implants, the intermediate pontic fixed partial denture model with 3 units and 2 implants, and the extension pontic fixed partial denture model with 3 units and 2 implants. For all types, the external loading due to chewing was simulated by applying $45^{\circ}$ linguo-buccal loading of 300 N to the medial crown. For the simulation of the clamping force which clinically occurs due to the torque, thermal expansion was provided to the cylinder as a preload. Results: Under 300 N concentrated loading to the medial crown, the maximum contact stress between abutment screw and gold screw was 86.85~175.86MPa without preload, while the maximum contact stress on the same area was 25.59~57.84MPa with preload. Conclusion: The preloading affected the outcomes of the finite element stress analysis. Reflecting the clinical conditions, the preloading conditions should be considered for other practical study utilizing FEA. For the study of the contact stresses and related motions, various conditions, such as frictional coefficient changes, gap between contact surfaces, were also varied and analyzed.

• Food Science and Biotechnology
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• 제16권3호
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• pp.381-385
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• 2007

The objective of this experiment was to study the influence of feed moisture content on the degree of enzymatic hydrolysis of com starch in a twin screw extruder and the saccharification yield of the dried extrudate. The feed moisture content was set at 25, 30, and 35% and ${\alpha}$-amylase solution was directly injected into the feed section at a barrel temperature of $95^{\circ}C$ and screw speed of 250 rpm. Amyloglucosidase was used for the saccharification of the dried extrudate at a concentration of 0.055%(w/w). Expansion ratio and swelling factor of extrudates decreased with increasing the feed moisture content. Addition of ${\alpha}$-amylase during extrusion process raised reducing sugar content of extrudates which also increased with the feed moisture content. The saccharification yield of dried extrudate was higher for the extrudate with lower feed moisture content.

• 한국식품영양과학회지
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• 제46권6호
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• pp.751-758
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• 2017

본 연구는 수분함량과 스크루 회전속도가 식물성 단백질의 조직화 및 물리적 특성에 미치는 영향을 분석하기 위해 스크루 회전속도 250 rpm, 배럴 온도 $140^{\circ}C$로 고정하고, 수분함량을 40, 50, 60%로 조절하였다. 또 다른 압출성형공정은 수분함량 55%, 용융물의 온도 $140^{\circ}C$로 고정하고 스크루 회전속도를 150, 250, 330 rpm으로 조절하였다. 분리대두단백 압출성형물의 팽화율은 수분함량과 스크루 회전속도가 감소할수록 증가하였으나, 비길이는 수분함량과 스크루 회전속도가 증가할수록 증가하였다. 조각밀도는 수분함량과 스크루 회전속도가 감소할수록 증가하였다. 색도는 수분함량이 40%일 때 가장 낮은 명도($46.68{\pm}0.42$)와 황색도($19.37{\pm}0.52$)를 나타내었다. 수분함량이 50%에서 60%로 증가할수록 명도는 $52.25{\pm}0.27$, $52.70{\pm}0.42$로 증가하였다. 색도 차는 수분함량이 60%, 스크루 회전속도 250 rpm 일 때 $30.88{\pm}0.38$로 기존 원료의 색도와 차이가 가장 작았다. 수분흡착지수는 수분함량이 40%일 때 가장 큰 값인 482.24%였으며, 스크루 회전속도가 150 rpm에서 330 rpm으로 증가할수록 $258.90{\pm}8.26$, $294.71{\pm}4.30$, $347.84{\pm}10.30%$로 증가하였다. 탄성력과 응집력은 양의 상관관계를 보였으며, 수분함량이 40%일 때 탄력성과 응집성이 각각 $80.15{\pm}0.93$, $51.71{\pm}5.50%$였다. 50%에서 60%로 증가할수록 탄력성과 응집성은 감소하였으나 스크루 회전속도가 증가할수록 값은 증가하는 경향을 보였다. 절단강도는 수분함량이 40%에서 60%로 증가할수록, 스크루 회전속도가 낮을수록 높은 값을 나타냈다. 수용성 질소지수는 수분함량 55%, 스크루 회전속도 330 rpm일 때 가장 높은 값인 $80.57{\pm}3.06%$였다. 또한, 수분함량이 40%에서 50%로 증가할수록 $75.25{\pm}0.59$에서 $66.06{\pm}2.63%$로 감소하였다. 조직잔사지수는 수분함량이 증가할수록, 스크루 회전속도가 낮을수록 증가하였고, 스크루 회전속도가 150 rpm일 때 가장 높은 값(30.92%)을 나타내었다. 결론적으로 고수분함량(60%)과 낮은 스크루 회전속도(150 rpm)일 때 조직감과 조직잔사지수가 높고 수용성 질소지수가 낮았으므로 조직결착력이 향상된 것으로 생각된다.

• 대한치과교정학회지
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• 제49권6호
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• pp.360-371
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• 2019

Objective: We sought to determine the predictors of midpalatal suture expansion by miniscrew-assisted rapid palatal expansion (MARPE) in young adults. Methods: The following variables were selected as possible predictors: chronological age, palate length and depth, midpalatal suture maturation (MPSM) stage, midpalatal suture density (MPSD) ratio, the sella-nasion (SN)-mandibular plane (MP) angle as an indicator of the vertical skeletal pattern, and the point A-nasion-point B (ANB) angle for anteroposterior skeletal classification. For 31 patients (mean age, 22.52 years) who underwent MARPE treatment, palate length and depth, MPSM stage and MPSD ratio from the initial cone-beam computed tomography images, and the SN-MP angle and ANB angle from lateral cephalograms were assessed. The midpalatal suture opening ratio was calculated from the midpalatal suture opening width measured in periapical radiographs and the MARPE screw expansion. Statistical analyses of correlations were performed for the entire patient group of 31 subjects and subgroups categorized by sex, vertical skeletal pattern, and anteroposterior skeletal classification. Results: In the entire patient group, the midpalatal suture opening ratio showed statistically significant negative correlations with age, palate length, and MPSM stage (r = -0.506, -0.494, and -0.746, respectively, all p < 0.01). In subgroup analyses, a strong negative correlation was observed with the palate depth in the skeletal Class II subgroup (r = -0.900, p < 0.05). Conclusions: The findings of this study indicated that age, palate length, and MPSM stage can be predictors of midpalatal suture expansion by MARPE in young adults.

• 한국식품과학회지
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• 제33권1호
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• pp.45-49
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• 2001

본 연구는 single-screw extrusion puffing을 이용하여 동태, 탈지콩가루의 양은 고정시키고, 쌀가루와 옥수수가루의 함량을 달리하여 제조한 압출 성형제품의 특성을 알아보고자 실행하였다. 각 제품에 있어 일반성분에서의 통계적인 차이는 나타나지 않았으며 품질특성에서는 쌀가루 100%로 제조한 제품이 다른 제품과 비교했을 때 팽화율이 높고, 밀도가 낮으며 전단력이 가장 낮게 나타나 유의성 있는 차이를 보여주었다(P<0.05). 100% 쌀가루제품이 색도에서도 명도가 가장 높았고, 관능검사의 전반적인 바람직성 검사에서도 선호도가 높게 나타났다. 결론적으로 수산식품인 동태와 탈지콩가루를 쌀가루에 첨가하여 옥수수가루보다 팽창이 잘된 압출성형제품을 전단력이 낮은 좋은 조건에서 생산할 수 있었다. 이 결과는 차후 제품 개발에 동태를 첨가시킨 쌀가루 스낵제품을 만들 수 있는 기초자료가 될 것으로 사료된다.