• Preventive Nutrition and Food Science
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• v.6 no.3
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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.

• Journal of computational fluids engineering
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• v.9 no.4
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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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• v.37
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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.

• The korean journal of orthodontics
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• v.21 no.3
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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.

• Korean Journal of Food Science and Technology
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• v.22 no.4
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• pp.456-460
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• 1990

The processing conditions for the production of meat snack were investigated by using a Bonnot Single-screw extruder Pork and thicken meat were mixed with corn flour in various ratios, respectively, and extruded at different screw speeds(120-260 rpm). As the meat content was increased, the expansion ratio, water absortion index, lightness and yellowness of the extrudate were decreased. The expansion ratio tended to increase with an increase in screw speed, but the opposite relationship was observed with the maximum meat content(meat corn flour=2:1). The maximum water absorption ratio was obtained at the screw speed of 190rpm when the meat content was relatively low, but it moved to 120 rpm as the meat content was increased. The bulk density of the extrudate was significantly increased as the meat content exceeded 50% and no significant differences in bulk density was found at the highter meat content. The redness increased as the moisture content was increased. The maximum breaking strength was attained at the meat-corn flour ratio 1 : 1, and the breaking strength tended to decreased as the screw speed increased.

• Journal of Technologic Dentistry
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• v.35 no.4
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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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• v.16 no.3
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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.

• Journal of the Korean Society of Food Science and Nutrition
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• v.46 no.6
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• pp.751-758
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• 2017

The objective of this study was to determine the effects of moisture content and screw speed on the physical properties of extruded soy protein isolate (SPI). Expansion index, water absorption index, texture, integrity index, color, and nitrogen solubility index of extruded SPI were analyzed to determine the relationship with extrusion conditions. Extrusion conditions were moisture content (40, 50, and 60%) at a fixed die temperature ($140^{\circ}C$) and screw speed (250 rpm). The other extrusion conditions were screw speed (150, 250, and 330 rpm) at a fixed moisture content (55%) and die temperature ($140^{\circ}C$). Specific mechanical energy (SME) input decreased as moisture content increased from 40 to 60%. However, SME input increased as screw speed increased from 150 to 330 rpm. Expansion ratio and piece density decreased as moisture content and screw speed increased, and specific length increased as moisture content and screw speed increased. The extruded SPI at 40% moisture content had higher water absorption index, texture, and color differences than those of the extruded SPI at other moisture contents (50 and 60%). however, the extruded SPI at 40% moisture content had lower integrity index and cutting strength than those of the extruded SPI at other moisture contents (50 and 60%). In conclusion, the physical properties of extruded SPI were more affected by moisture content than screw speed.

• The korean journal of orthodontics
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• v.49 no.6
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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.

• Korean Journal of Food Science and Technology
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• v.33 no.1
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• pp.45-49
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• 2001

This research was conducted to study the characteristics of the extruded products prepared from blends containing fixed amounts of frozen pollack (20%) and defatted soy flour (5%) and varying amounts of rice and corn flour using laboratory-scale single-screw extruder. Extrusion conditions were set at 27% feed moisture, $160^{\circ}C$ process temperature and 170 rpm screw speed. Results showed that there was almost no difference in proximate compositions among all extruded products. The product made from 100% rice flour had the highest expansion ratio, the lowest bulk density and the lowest shear force (P<0.05). Also, this product was the highest in L value and had the highest preference in sensory evaluation. Consequently, the addition of frozen pollack and defatted soy flour to rice flour could make desirable expanded extruded products. This study will form the basis for future development of rice snacks containing frozen pollack.