• 한국축산식품학회지
• /
• 제32권2호
• /
• pp.155-161
• /
• 2012

This study was carried out to investigate the encapsulation of lactic acid in starch matrix for the application into emulsified sausages. For the encapsulation of lactic acid in starch, the extrusion method was applied, by the different extrusion pressure level. The particle size and morphology of lactic acid containing starch granules and the rate of release of lactic acid from those granules were determined by using Mastersizer$^{(R)}$, a scanning electron microscopy, and electrical conductivity. The size varied slightly depending upon the extruder pressure and influenced entrapment efficiency. Lactic acid was released more slowly, when the extruder had fewer holes, which meant higher extrusion pressure, than when the extruder had more holes. Extruder pressure is therefore critical for producing finer granules that can retain lactic acid longer, during the processing of meat products.

• 소성∙가공
• /
• 제31권5호
• /
• pp.302-308
• /
• 2022

In this study, the weight of the platen was reduced using the structural strength analysis and topology optimization design of the extruder by finite element analysis. The main components of the extruder such as the stem and billet, were modeled, and the maximum stress and safety factor were verified through structural strength analysis. Based on the results of the structural strength analysis, the optimal phase that satisfies the limitation given to the design area of the structure and maximizes or minimizes the objective function was obtained through a numerical method. The platen was redesigned with a phase-optimal shape, the weight was reduced by 40% (from the initial weight of 11.1 tons to 6.6 tons), and the maximum stress was 147.49 MPa safety factor of 1.86.

• 한국식품과학회지
• /
• 제15권4호
• /
• pp.392-398
• /
• 1983

식품 압출성형기 (Food Extruder)의 기계적 성질과 제품 특성을 이해하기 위하여 다목적 Pilot plant 용 Single-Screw Extruder를 제작하고 corn grits를 사용한 Extrusion-cooking process의 기계적 성질과 제품 특성을 조사 하였다. Start-up 기간에서 스크류우 회전속도에 따른 열 발생속도를 측정하여 다음과 같은 결론을 얻었다. Start-up 기간에서의 열 발생속도는 스크류우 회전속도 및 원료사입속도에 직접적인 영향을 받았다. 추정된 바렐내부에서의 반죽의 점도는 스크류우 회전속도에 크게 영향을 받았으며 이 점도의 변화로 바렐내부에서의 가열 용융반응이 진행되는 정도를 예측할 수 있었다. Start-up 기간에서의 팽화율은 주로 바렐내부의 온도와 열용융 반응이 일어난 정도에 의존하였다. Corn Grits가 호화되는 바렐온도와 탄화가 일어나는 온도는 회전속도에 따른 체재시간에 크게 영향을 받았다.

• 한국식품과학회지
• /
• 제16권1호
• /
• pp.37-40
• /
• 1984

국내도정공장에 간단히 부착운용할 수있는 미강안정화 처리용 저렴 Extruder (K-E3030 - 100. 처리능력 시간당 400kg)를 개발하였다. 부산된 미강을 그대로 안정화기로 처리하면 pellet형으로 성형된 안정화 미강을 얻을 수 있다. 안정화 처리온도는 원료투입속도를 조절함으로서 $95-150^{\circ}C$ 범위에서 조절이 가능하며, 이때 전력 소모량은 원료미강kg 당 0.060-0.070KWH이었다. 안정화 처리미강은 처리온도에 따라 용적밀도가 원료미강의 0.313g/cc에서 0.526-0.601g/cc로 증가하였고, 수분함량은 13.08%에서 10.41-6.03%로 감소하였다. 그리고, 처리온도가 $120^{\circ}C$이상인 경우에는 학절기의 기후 조건하에서 9 주간 저장하여도 유리 지방산의 함량이 15%를 넘지 못하였다.

• 한국소성가공학회:학술대회논문집
• /
• 한국소성가공학회 2007년도 춘계학술대회 논문집
• /
• pp.246-249
• /
• 2007

It is very important that there are saving resource and energy in the future as well as in these day. Weight saving of structural parts, which are formed by extrusion, plays a key role in manufacturing field. Extruded aluminum parts' cross sections are constant in the axial direction by conventional extrusion method. Especially these aluminum parts used in the car need other processes to vary the cross section in the axial direction. Thus, applications of these parts are limited by high cost. if the cross section of the parts is variable by only extrusion, application of extruded aluminum parts will more increase. Therefore, a new CNC extruder which can control the section area of a car part was invented the nation's first. Using the extrusion machine, the experiment was performed to validate the workability.

• 한국소성가공학회:학술대회논문집
• /
• 한국소성가공학회 2001년도 추계학술대회 논문집
• /
• pp.97-101
• /
• 2001

Fine metal (Au, Ag, Cu) wire was extruded with hydrostatic extrusion process in cold condition. A vertical type 900kN hydrostatic extruder has been developed. The extruder was facilitated with high pressure container which are available for hot and cold forming. The container endured 1400MPa internal pressure and extrusion ratio To was achieved in cold forming for Au fine wire which had $600{\mu}m$ diameter. In contrast to the conventional macroscopic-sized-billet fine-wire requires higher extrusion pressure and effect of friction is much more significant.

• 대한기계학회:학술대회논문집
• /
• 대한기계학회 2001년도 춘계학술대회논문집D
• /
• pp.337-342
• /
• 2001

A numerical study of three-dimensional fluid flow and heat transfer in the metering section of a single screw extruder has been performed. The mathematical model for the screw channel is simplified by unwound channel and fixing the coordinate system to the screw. The pressure boundary and the prescribed mass flow rate conditions are imposed on the inlet and outlet, respectively. The commercial code STAR-CD based on the finite volume method is used to obtain the results of the present work. The computation of the reverse flow, which cannot be computed by the marching-type 3-D model, is performed in the present study.

• Korea-Australia Rheology Journal
• /
• 제13권2호
• /
• pp.89-95
• /
• 2001

Effects of particulate size and frictional characteristics were examined on the melting behavior of PP(polypropylene) in a twin screw extruder. Powder and pellet types of PP were used and each component was blended with PE(polyethylene) wax and clay, respectively. It was observed that small size particulates, 1.e. powder systems exhibit accelerated melting behavior; and it was also found that the abrasive auditive acts as an effective agent for fast melting of PP powder. Retardation of melting due to the reduced friction was observed in both types of PP, contrary to the result found in a batch mixer. The tendency observed in variation of torque and exit temperature was explained in terms of frictional effect and length of compacted region formed during evolution of melting.

• Journal of Biosystems Engineering
• /
• 제19권1호
• /
• pp.42-49
• /
• 1994

Texturization of plant protein means the physical or chemical recomposition method of plant protein damaged during the extracting process of soybean oil. As a stable protein supplement, substituted for meat, needs of texturized products have been increased. Twin screw extruder is a very effective tool for texturization process as a physical method. This research, using defatted soy flour as raw material and twin screw extruder manufactured in domestic, showed that plant protein was texturized successfully on the operating conditions of barrel temperature of $120{\sim}140^{\circ}C$, material feed rate of 30~36kg/hr and water content of 20~25%. It also showed that the shape of die affected the texturization continuity.

• Korea-Australia Rheology Journal
• /
• 제18권3호
• /
• pp.143-151
• /
• 2006

We analyzed the non-Newtonian and non-isothermal flow in a single screw extruder system and investigated the mixing performance with respect to the screw speed and the screw pitch. The viscosity of polymer melt was described with Carreau-Yasuda model. The mixing performance was computed numerically by tracking the motions of particles in the screw element system. The extent of mixing was characterized in terms of the deformation rate, the residence time distribution, and the strain. The results revealed that the high screw speed reduces the residence time but increases the deformation rate while the small screw pitch increases the residence time. It is concluded that the high screw speed increases the dispersive mixing performance and the small screw pitch increases the distributive mixing performance.