• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.2
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• pp.292-298
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• 2001

This study was conducted to investigate physicochemical properties of extrudates combining 4 levels of squid (0, 3, 5 and 7%) with 3 levels of defatted soy flour (0, 5, and 10%). Blends were adjusted to moisture content of 27% and then extruded in a single-screw laboratory extruder at 170rpm screw speed and 16$0^{\circ}C$ barrel temperature. The extruded materials were dried at 6$0^{\circ}C$ for 8hr to a moisture content of 3~4% and refrigerated at 4$^{\circ}C$ for 12 hour before examination for textural properties, expansion ratio, bulk density, shear force and Hunter color. Expansion ratio of extrudates decreased as squid content increased whereas bulk density and shear force increased. Expansion ratio of extrudates was not significantly different by defatted soyflour level. Bulk density of products decreased as defatted soyflour content increased but shear force of products increased as defatted soyflour content increased. In scores of sensory hedonic evaluation of snacks, appearance, flavor, texture and overall acceptability values had lowered as squid level increased. Therefore, according to materials contents on extrudates increased, nutritional contents of this products increased and also shear force and bulk density in physical properties increased whereas expansion ratio decreased.

• Korean Journal of Materials Research
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• v.33 no.10
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• pp.422-429
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• 2023

High-strength low-alloy steel is one of the widely used materials in onshore and offshore plant engineering. We investigated the alloying effect of solute atoms in α-Fe based alloy using ab initio calculations. Empirical equations were used to establish the effect of alloying on the Vicker's hardness, screw energy coefficient, and edge dislocation energy coefficient of the steel. Screw and edge energy coefficients were improved by the addition of V and Cr solute atoms. In addition, the addition of trace quantities of V, Cr, and Mn enhanced abrasion resistance. Solute atoms and contents with excellent mechanical properties were selected and their thermal conductivity and thermal expansion behavior were investigated. The addition of Cr atom is expected to form alloys with low thermal conductivity and thermal expansion coefficient. This study provides a better understanding of the state-of-the-art research in low-alloy steel and can be used to guide researchers to explore and develop α-Fe based alloys with improved properties, that can be fabricated in smart and cost-effective manners.

• Preventive Nutrition and Food Science
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• v.5 no.1
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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.

• Proceedings of the KSME Conference
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• 2001.11a
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• pp.406-411
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• 2001

The expandable implant employs an inner expansion screw in order to expand several legs of implant. Compressive stresses are produced at the bone tissue surrounding the implant, and the contact area between the implant and the bone tissue is increased, which result in increased resistance to horizontal and vertical pressure loads. The stress distribution in implant is also an important factor. Three types of implant models including an existing one have been investigated by using the Finite Element Method, and an improved design model has been suggested.

• Proceedings of the Korean Society of Precision Engineering Conference
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• 1997.04a
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• pp.263-268
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• 1997

Development of a high speed feed drive system has been a major issue for the past few decades in machine tool industries. The reduction of tool change time as well as repid travel time can enhance the productivity. However,the high speed feed drive system generates more heat in nature,which leads to thermal expansion that has adverse effects on the accuracy of machined part. The paper divides the feed drive system into the ball screw and guide way. For each part, the thermal behvior model is separtately developed to estimate the position error of the respective feed drive system that is caused by the thermal expansion. The modified lumped capacitance method is used to analyze the linear position error of the ball screw. The thermal deformation of guide way parts affects the straightness and angular error as well as linear position error. Finite element method is used to estimate the thermal behavior of these guide way parts. The effectiveness of the proposed models are verified through the experiments using laser interferometer.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.9
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• pp.1407-1414
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• 2014

Physicochemical properties of rice-based expanded snacks extruded with rice flour, high amylose starch, and isolated soy protein were investigated using a twin-screw extruder. The ingredients were extruded at various feed moisture contents (19~23%) and screw speeds (200~400 rpm) at a constant feed rate (43.4 kg/hr). Bulk density and apparent density of rice snacks were 0.06~0.21, and 0.55~0.65 respectively. Bulk density, apparent density, water absorption index, and breaking strength of rice snacks increased with increasing feed moisture content and decreasing screw speed. However, expansion and water solubility index of rice snacks increased with decreasing feed moisture content and increasing screw speed. Hunter's color L values of rice snacks was lower with increasing screw speed at feed moisture contents of 19% and 21%, but was not significantly different from a feed moisture content of 23%. On the other hand, a and b values of rice snacks were higher with increasing screw speed a feed moisture content of 19%. X-ray diffraction intensity of rice snacks decreased with decreasing feed moisture content and increasing screw speed. X-ray diffraction of rice snacks was V-type at feed moisture contents of 19% and 21% and screw speeds of 300, and 400 rpm. In the microstructure of the cross section of rice snacks, air cells in rice snacks were not well formed, and cell walls were thicker with increasing feed moisture content and decreasing screw speed.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.8
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• pp.1270-1277
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• 2003

The extrusion conditions of the soymilk residue and corn grits mixtures were optimized. The experiment was designed according to the D-optimal design of response surface methodology (RSM), which shows 18 experimental points including 4 replicates for three independent variables (screw speed, water content and die temperature). The responses variables such as bending force, expansion ratio, bulk density, water solubility index (WSI), water absorption index (WAI), and color values (L＊, a＊, b＊) were evaluated using response surface analysis. Expansion ratio and WSI decreased with increasing water content, whereas bulk density tended to increase with increasing water content. While greater screw speeds enhanced WSI and yellowness, higher moisture contents decreased the expansion ratio and WSI value. However, die temperature did not influence upon the response variables. The optimum extrusion conditions by numerical and graphical methods were similar: the screw speed, water content, and die temperature were 250 rpm, 22.43% and l28.16$^{\circ}C$ by the numerical method; 250 rpm, 22.43%, and 128.02$^{\circ}C$ by graphical method.

• Korean Journal of Food Science and Technology
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• v.15 no.4
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• pp.392-398
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• 1983

A pilot single-screw food extruder was constructed, and its mechanical properties and product characteristics were investigated by using corn grits. The screw rotational speed was varied and the changes in temperature profile of the barrel for the start-up period of operation were measured. The rate of heat generation for the start-up period was affected by the screw speed and feed rate. The screw speed resulted in a great influence on the estimated dough viscosity. The changes in the dough viscosity could indicate the on-set of termoplastic reaction in the barrel. The expansion ratio during the start-up period mainly depended on the barrel temperature and the degree of thermoplastic reaction in the barrel. The barrel temperatures for the gelatinization and burning of corn grits depended on the screw speed as well as the feed rate.

• Journal of Industrial Technology
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• v.22 no.A
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• pp.19-28
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• 2002

The Nelder-Mead simplex algorithm has been one of the most widely used methods for the nonlinear unconstrained optimization, since 1965. Recently, the new algorithm, (so-called the Fuzzy Simplex Algorithm), with fuzzy logic controllers for the expansion, reflection and contraction process of this algorithm has been proposed. In this paper, this new algorithm is developed. And, the formulation for the optimum design of the power screw's efficiency is made. And then, the developed fuzzy simplex algorithm as well as the original one is applied to this optimum design problem. The Fuzzy simplex algorithm results in a faster convergence in this problem, as reported in other study, too.

• The korean journal of orthodontics
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• v.30 no.3 s.80
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• pp.317-333
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• 2000

The purpose of this study was to determine the proliferative activity of the osteoblasts and fibroblasts in the midpalatal area and to investigate the adjacent periodontal tissues of individual tooth following rapid expansion of the palate. Ten young adult dogs, aged approximately ten months, were used in the experiment. The experimental design was consisted of 1 week expansion group(Group E1, 3 dogs), 2 week expansion group(Group E2, 3 dogs), 2 week expansion and 2 week retention group(Group E3, 3 dogs), and control group(Group C, 1 dog). For each group, expansion screw was activated one time per day(1/4 turn;$90^{\circ}$) following Hyrax-screw application. The experimental animals in each group were sacrificed at 1, 2 and 4 weeks following palatal expansion. Maxillary tissue blocks were obtained and prepared ior the histomorphologic and immunohistochemical studies. Light mcroscope, polarizing microscope, and soft X-ray apparatus were used in this study, and following results were obtained. 1. In polarizing microscopic study, the expansion groups(E1 & E2) showed blue color representing bone resorption and new bone formation in midpalatal suture area. E3 groups skewed less blue color compared to the E1 and E2 group. But yellow color increased by calcification in the E3 groups. 2. Immunohistochemical study revealed that positive responses of the osteoblasts to PCNA and undifferentiated fibroblasts to EGF in E1 group were somewhat increased. Positive response to PCNA and EGF were increased in fibroblasts and the osteoblasts forming new bone in E2 group. In E3 group, the positive response cell concentrated the periphery of edge of palatal process in both PCNA and EGF. 3. Throughout the expansion period(E1 & E2), light microscopic study showed the edges of the extensive resorption and new palatal processes, indicating bone remodeling within the suture. E3 group exhibited less remodeling of midpalatal suture area. E2 group and E3 group showed cementum formation and resorption at the apex of 3rd premolar and 1st molar E3 group exhibited extensive hyalinized zone on the cervical portion of buccal side of 1st molar. 4. Soft X-ray analysis of E1 group showed hypomineralized defect and microfractures in various parts of the suture areas when compared with control animals. There was no significant difference in the degree of mineralization in the midpalatal suture region between the C and E3 groups. Tooth axis showed tipping of 3rd premolar and 1st molar in the E2 group and E3 group. Based upon these experimental results, it is concluded that the undifferentiated mesenchymal cells always presented in midpalatal suture area following RPE. Differentiated osteoblasts and fibroblasts possess proliferating cellular activity until the 2 week retention period. The posterior teeth are tend to tip buccally as RPE force applied. Retention group exhibited irreversible response with severe hyalinized zone on the buccal surface of the first molar.