• Asian-Australasian Journal of Animal Sciences
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• v.33 no.1
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• pp.148-156
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• 2020

Objective: This study aimed to evaluate the effect of dietary integration with extruded linseed (EL) on fatty acid (FA) and aromatic profile of goat cheese after 60 (T₆₀) days of ripening. Methods: Thirty goats were divided in two groups. The control group (CG) was fed with conventional diet, whereas the experimental group (EL+) was fed with conventional diet supplemented with 10% of EL. Milk samples were collected on 30 and 60 days of trial to determinate chemical-nutritional composition and FA profile. At the end of experiment, six cheese-making sessions (3 for each group) were carried out using a pooled milk sample obtained from the 15 goats of each group. At 60 days of ripening, cheeses were analyzed for chemical-nutritional composition, FA and aromatic profile. Results: An increase in the milk production, protein, fat and lactose were evidenced in the EL+ goats. Conversely, a reduction of somatic cells was observed in the EL+ compared with the CG. However, no variation was observed for urea and casein levels content in milk samples, and no changes in protein and lipid content were found for cheeses in the two experimental groups. Dietary supplementation with EL modified the FA profile of milk. There was a decrease in saturated FAs and an increase in polyunsaturated FAs. Chemical composition of T₆₀ cheese did not differ between the two groups but a different FA profile was observed. In T₆₀ cheese obtained from EL+ milk, an increase in short-chain FA and a decrease in medium and long-chain FA were observed. The EL diet led to cheeses with butanoic acid 2 times higher compared to CG cheeses. Moreover, a greater presence of aldehyde compounds and alcohols were observed in the cheeses of experimental group. Conclusion: The present study pointed out that EL supplementation may improve the chemical and physical qualities of goat milk and cheeses.

• Design & Manufacturing
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• v.17 no.4
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• pp.63-71
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• 2023

In order to increase the extrusion production speed of aluminum, extrusion die cooling technology using liquid nitrogen has recently attracted a lot of attention. Increasing the extrusion speed increases the temperature of the bearing area of extrusion dies and the extrusion profile, which may cause defects on the surface of extruded profile. Extrusion die cooling technology is to directly inject liquid nitrogen through a cooling channel formed between the die and the backer inside the die-set. The liquid nitrogen removes heat from the die-set, and gaseous nitrogen at the exit of the channel, covers the extrusion profile of an inert atmosphere reducing the oxidation and the profile temperature. The aim of this study is to evaluate the cooling capacity by applying die cooling to extrusion of Al-Mn-based aluminum alloy flat tubes, and to investigate the effects of die cooling on the change in extrusion characteristics of flat tubes. Cooling capacity was confirmed by observing the temperature change of the extrusion profile depending on whether or not die cooling is applied. To observe changes in material characteristics due to die cooling, surface observation is conducted and microstructure and precipitate analysis are performed by FE-SEM on the surface and longitudinal cross section of the extruded flat tubes.

• Proceedings of the Korean Society for Technology of Plasticity Conference
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• 2008.10a
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• pp.110-113
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• 2008

This study was performed to predict the shape of polymer extrusion product and to find the cause of defective products Experiments was performed to extrude the complex profile shape using PC/ABS composite resin with new profile die and cooling die. A finite element analysis for the Polymer Extrusion process considering the heat transfer and thermal deformation was also performed, and the result was compared with the experimental data. It is found that the predicted profile shape in F. E. M was similar to the experimental result and the thickness of extruded product was thin when the velocity of profile die outlet was slow than the velocity of production (2m/min).

• 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.

• Asian-Australasian Journal of Animal Sciences
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• v.33 no.12
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• pp.1991-1998
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• 2020

Objective: This study aimed to evaluate and compare the effects of three different diets on the fatty acids (FA) profile and sensory properties of a characteristic Italian fresh cheese: Pecorino "Primo Sale" (PS). Methods: Fifty-four sheep were divided into three feeding groups: total mixed ration (TMR) enriched with extruded linseed (TL), control diet with TMR without any integration (TC), and pasture (P). During cheese production, six cheeses per experimental group were produced each week, stored for 10 days at 4℃, and then analyzed for chemical composition, FA profile, and sensory properties. Results: Saturated fatty acids (SFA) were significantly higher in PS from group TC (82.11%) than in cheese from other two groups (P 75.48% and TL 66.83%). TL and P groups presented higher values of polyunsaturated fatty acids, 4.35 and 3.65%, respectively, than that of TC group (2.31%). The lowest SFA/unsaturated fatty acid ratio was found in TL and P groups, while the highest was found in the TC group. Vaccenic acid and conjugated linoleic acid (CLA) were higher in group P (p<0.05) than in groups L and TC. Sensory properties of cheese from group P received the highest scores for odor intensity and friability, while control group had a greater chewing consistency. Overall, all cheeses received good scores for acceptability. Conclusion: In conclusion, this study showed how the integration of extruded linseed improved the FA profile of fresh pecorino cheese PS preserving its sensory properties. Levels of CLA in the PS group achieved using this approach was not higher than that in a grazing diet. Cheeses from groups P and L contained a higher value of FA, with nutritional implications for humans, when compared with un-supplemented diet. Linseed may be a good feeding strategy when pasture is not available.

• Proceedings of the Korean Society for Technology of Plasticity Conference
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• 1995.10a
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• pp.143-149
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• 1995

A simple kinematically admissible velocity field is proposed to drtermine the final-stage extrusion load and the average extruded length in the square-die forward extrusion of non-axisymmetric bars from circular billets. The proposed velocity field is applied to the square-die extrusion of trochoidal gear-shaped bars and rectangular-shaped bars, the profile function of a rectangular being approximated by using a Fourier series. Experiments have been carried out with hard solder billets at room temperature. The theoretical predictions of the extrusion load are in good agreements with the experimental results and there is generally reasonable agreements in average extruded length between theory and experiment.

• Transactions of Materials Processing
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• v.4 no.4
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• pp.390-397
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• 1995

A simple kinematically admissible velocity field is proposed to determine the final-stage extrusion load and the average extruded length in the square-die forward extrusion of non-axisymmetric bars from circular billets. The proposed velocity field is applied to the square-die extrusion of trochoidal gear-shaped bars and rectangular-shaped bars. The profile function of a rectangle is approximated by using a Fourier series. Experiments have been carried out with hard solder billets at room temperature. The theoretical predictions of the extrusion load are in good agreements with the experimental results and there is generally reasonable agreements in average extruded length between theory and experiment.

• Proceedings of the KSR Conference
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• 2009.05b
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• pp.311-320
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• 2009

Most advanced countries are researching to apply light weight materials far rolling stock because weight reduction for railway body derives cost-saving, energy-saving, and high-speed. Likewise, current Korea rolling stock field makes arduous effects of weight-reduction, miniaturization, and high-efficiency to achieve a high-speed railway. Aluminum becomes suitable material for these projects because it is much lighter than steel or stainless. Manufacturing the railway car body by using the Aluminum is increasing because Aluminum is not bringing the corrosion by unique oxidation-passivate. Aluminum extrusion profile far railway body requires a high mechanical property, accurate shape dimension, and stable quality because the railway body is composed with many different kinds of extruded profiles. Therefore, it is necessary to research about Aluminum precision-extrusion technology to maintain exit temperature and die load. The goal of this project is applying the Aluminum extrusion profile to next-generation railway car body by developing the Aluminum extrusion profile according to precision-extrusion technology which may maintain isothermal exit temperature.

• Transactions of Materials Processing
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• v.16 no.7
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• pp.555-560
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• 2007

This paper shows some achievements at bending of extruded aluminum profiles during the extrusion process. The conventional process for the production of bent profiles involves a successive extrusion, stretching, and bending of the profiles. Conventional bending methods can not meet demands far precision and cost-effective production in some cases, due to cross sectional deformation, irregular decrease of tube wall thickness and a complication of the process design. An estimation of spring-back required for precision of the bending radius can not always be achieved by the over bending of the profile. Since the profile is hot during the bending process, the spring-back phenomenon can be avoided. This means that an additional bending process is not necessary. Consequently, flexible bending can be achieved with cost reduction and quality improvement. Experimental tests were completed to study the relationship between curvature radius of profile and position of guide on the extrusion for vehicle bumper. A7108 is applied as a billet material in order to increase strength. The overall correlation between the experimental and numerical results is good. It is therefore concluded that the present method provides an efficient means for the constant curvature extrusion process.

• Asian-Australasian Journal of Animal Sciences
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• v.22 no.11
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• pp.1504-1512
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• 2009

A feeding trial was conducted to examine the effect of high-temperature-micro-time (HTMT) processing of diets containing extruded soybean (ESB) in high quantity on milk fat production, metabolic responses, and the formation of conjugated linoleic acid (CLA) and trans-vaccenic acid (TVA). Twenty-one multiparous Holstein cows in mid-lactation were blocked according to milk yield in the previous lactation. Cows within each block were randomly assigned to either normal concentrate or HTMT treated diets containing ESB (7.5% HTMT-ESB and 15% HTMT-ESB). It was hypothesized that the HTMT-ESB would affect the undegradable fatty acids in the rumen and, thus, would modify the fatty acid profile of milk fat. Both 7.5% and 15% HTMT-ESB did not affect milk yield, fat, protein, lactose and solid-not-fat (SNF), but the proportion of cis-9, trans-11 CLA in milk fat was significantly increased by these treatments. Content of TVA in milk fat was not affected by HTMT-ESB. The HTMT-ESB influenced the fatty acid profile in milk fat, but there was little difference between 7.5% and 15% of supplementation. HTMT-ESB feeding significantly decreased the concentration of plasma insulin and glucose, while plasma growth hormone (GH), triglyceride (TG), non-esterified fatty acid (NEFA) and HDLcholesterol were increased by 7.5% and 15% ESB-HTMT supplementation in comparison to the control group (p<0.05). However, no significant difference was observed in plasma LDL-cholesterol, insulin like growth factor (IGF)-1, T3, T4, and leptin concentrations among treatments (p>0.05). The present results showed that cis-9, trans-11 CLA production was increased by HTMT treatment of dietary ESB without reduction of milk fat, and the unchanged milk fat and yield was assumed to be associated with the constant level of thyroid hormones, leptin, and IGF-1.