• 한국식품과학회지
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• 제22권4호
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• pp.451-455
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• 1990

본 실험은 압출성형 공정을 이용하여 돈피스낵의 제조에 필요한 가공특성을 조사하고자 실시하였다. 주원료인 돈피에 옥수수가루를 첨가하여 중량비로 1 : 2, 1 : 1, 2 : 1, 3 : 1로 혼합하고 각 혼합물의 수분함량을 5, 10, 15%되도록 건조시켰다. 이 혼합물들을 single screw extruder를 사용하여 주 스크류 회전속도를 고정하고 압출시킨 extrudate의 가공 및 압출성형 특성은 다음과 같다. 돈피와 옥분혼합물의 팽화율은 돈피:옥분=1 : 1의 배합비에서 수분함량 5%구가 가장 높았으며, 혼합물 중 돈피의 함량이 증가될수록 조밀도, 수분흡착력, 절단력과 적색도가 증가하였고, 명도와 황색도는 감소하였다. 이상의 결과에서 돈피 : 옥분의 원료혼합비율이 1 : 2와 1 : 1에서의 extrudate는 팽화된 돈피스낵을 제조하기에 만족스러운 원료배합비를 보여주었다.

• 한국근적외분광분석학회:학술대회논문집
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• 한국근적외분광분석학회 2001년도 NIR-2001
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• pp.1082-1082
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• 2001

Extrusion is one of the most important processes in polymer industry. The characterization of the polymer melt during processing will improve this process noticeably, One possibility of characterizing the actual processed polymer melt is the inline near infrared (NIR) spectroscopy, With this method several polymer properties can be observed during processing, e.g. composition, moisture ormechanical properties of the melt. For this purpose probes for transmission and reflection measurements have been developed, withstanding the high temperatures and pressures appearing during extrusion process (tested up to 300$^{\circ}C$ and 10 ㎫). For the transmission system an optical bypass was developed to eliminate disturbing spectral influences and hence increase the long term stability, which is the prerequisite for an industrial application. Measurements in transmission and reflection produced comparable results (or blending processes, where the prediction error was less than 1%. An optimum RMSEP of only 0.24% was found for preprocessed polymer blends measured in transmission on a laboratory extruder. A transflection measurement allowed for the first time the recording of relevant NIR-spectra in the screw area of an extruder. The application to a (PE+PP) blending process delivered promising results. This new measurement mode allows the observation of the ongoing processes within the screw area, which is of maximum Interest for reactive extrusion processes. Due to economic reasons the calibration transfer between different extrusion systems is also of high importance. Investigations on simulated and real-world spectra showed that a calibration transfer is possible. A new method alternatively to the well-known direct standardization procedures was developed, which is based on an automatic data pretreatment. This procedure delivers comparable results for the calibration transfer. Overall this paper presents concepts, components and algorithms for the inline near infrared (NIR) spectroscopy for polymer extrusion, which allows the use of it in a real industrial extrusion process.

• 한국식품과학회지
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• 제20권5호
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• pp.666-673
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• 1988

쌀을 기질로 하는 유산균 음료 발효에서 Bacillus와 효모의 혼합배양을 이용한 고체상태 예비발효와 extruder를 이용한 압출조리 전처리가 유산균의 생육을 증진하는 효과에 대하여 검토하였다. Bacillus laevolacticus와 Saccharomyces cerevisiae의 혼합배양을 쌀과 탈지 대두분의 혼합물에 접종하여 고체 상태로 $45^{\circ}C$에서 배양한 후 자가발열형 단일축 압출성형기를 통하여 처리함으로서 살균과 조직의 변화를 도모하였다. 이렇게 처리된 물질을 분산액으로 만들어 Lactobacillus plantarum과 Leuconostoc mesenteroides 혼합배양을 접종하여 유산발효시켰다. 예비발효와 압출조리에 의하여 유산균의 증식속도와 산생성이 증가하였으며 가용성 고형분의 함량이 크게 증가하였고 분산안정성이 향상되었고 관능적 기호도도 증가하였다.

• 한국전기전자재료학회:학술대회논문집
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• 한국전기전자재료학회 2001년도 하계학술대회 논문집
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• pp.593-596
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• 2001

In the previous work, the effect of blending with two kinds of low density polyethylene (LDPE) on physical and electrical properties have been investigated. From the results, blending with two kinds of LDPE was effective method on changing the morphology of LDPE and improving the high-field characteristics in high temperature region. Especially, it suggested that the F$\_$BImp/ was associated with the changes of the crystal size. In this work, the relationship between the morphology and the high-field characteristics of blended LDPE was discussed. In addition, the physical and electrical properties of blended LDPE with extrusion treatment were investigated. The two groups of specimen were prepared; Group 1 was prepared by passing 1 time through the extruder included in the film-blowing process, and Group 2 was prepared by passing 2 times through the extruder. From the relation between the crystal size which was perpendicular to the (020) plane and the F$\_$BImp/ of blended LDPE, it was confirmed that the F$\_$BImp/ was associated with the changes of crystal size due to the blending. Moreover, the F$\_$BImp/ of blended LDPE in Group 2 was higher than that of blended LDPE in Group 1. The crystal size of the (020) plane became smaller according to the extrusion treatment. These results suggest that the uniform distribution and dispersion of crystalline occurred due to the extrusion treatment and the morphological change due to the extrusion treatment influenced on the electrical properties of blended LDPE.

• 자원리싸이클링
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• 제14권3호
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• pp.55-62
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• 2005

굴 양식의 부산물인 패각과 혼합 폐플라스틱을 이용하여서 패각의 함유 및 패각 표면 재질에 따른 물성과의 상관관계에 관한 연구를 하였다. 먼저 패각과 순수 LDPE를 twin screw extruder를 시용하여 40 wt%의 마스터배치(masterbatch, M/B)를 제조한 후, 다시 이를 순수 LDPE와 섞어서 패각 함유 10 wt%에서 40 wt%까지의 사출용 시편을 제조하였다. 한편 순수 LDPE 대신에 혼합 폐플라스틱을 이용하여 상기와 동일한 방법으로 사출용 시편을 제조하였고, 패각과 혼합 폐플라스틱과의 상용성을 향상시키기 위해서 패각의 표면을 양이온과 양이온성 계면활성제로 치환하였다. 표면 개질 패각을 이용하여 혼합 폐플라스틱과의 혼입을 통해 상기와 동일 함량을 갖는 사출 시편을 제조한 후 기계적 물성을 측정하였다. 측정 결과 표면을 개질한 패각을 함유한 혼합 폐플라스틱은 미개질 패각 함유 시편에 비해 매트릭스와의 상용성 증가로 인해 굴곡강도, 압축강도, 열변형 온도 등의 물성 향상을 나타내었다. 따라서 패각을 함유시 혼합 폐플라스틱의 기계적 물성의 향상으로 인해 새로운 용도 개발이 가능한 것을 확인하였다.

• 폴리머
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• 제37권3호
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• pp.362-372
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• 2013

새로운 방법에 의하여 제조된 셀룰로오스-NMMO pre-dope를 이용한 셀룰로오스 섬유 및 필름 제조를 위한 압출가공 시 열분해 및 기계적 분해에 따른 셀룰로오스의 분자량 및 알파 셀룰로오스 함량 변화에 대하여 고찰하였다. 고속분쇄에 의해 제조된 pre-dope를 압출기에 통과시켜 용액으로 제조할 때 가공온도, 셀룰로오스의 농도 및 체제시간에 따라 셀룰로오스의 분자량 및 알파 셀룰로오스 함량 변화가 다양하게 나타났다. 셀룰로오스의 분자량과 알파 셀룰로오스 함량은 셀룰로오스의 농도가 낮을수록 온도가 높을수록 감소하였다. 셀룰로오스 농도 15% 및 짧은 체제시간 영역에서 알파 셀룰로오스 함량은 높은 전단으로 인해 온도가 높을수록 가장 큰 변화를 보였다. 다양한 가공조건으로부터 알파 셀룰로오스 함량변화 거동은 분자량 변화와 다른 거동을 보였으며 셀룰로오스 용액 제조를 위한 압출가공조건이 중요 요인임을 알 수 있었다.

• KSBB Journal
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• 제27권3호
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• pp.137-144
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• 2012

Among various pretreatment processes for bioethanol production, extrusion pretreatment, one of cheap and simple process was investigated to efficiently produce fermentable sugars from micro alga, Chlorella sp. The biomass was pretreated in a single screw extruder at five different barrel temperatures of 45, 50, 55, 60 and $65^{\circ}C$, respectively with five screw rotation speed of 10, 50, 100, 150 and 200 rpm. The pretreated biomass was reacted with two different hydrolyzing enzymes of cellulase and amyloglucosidase since the biomass contained different types of carbohydrates, compared to cellulose of agricultural by-products such wheat and corn stovers, etc. In general, higher glucose conversion yield was obtained as 13.24 (%, w/w) at $55^{\circ}C$ of barrel temperature and 100 rpm of screw speed conditions. In treating 5 FPU/glucan of cellulase and 150 Unit/mL of amyloglucosidase, ca. 64% of cellulose and 40% of polysaccharides in the micro alga were converted into glucose, which was higher yields than those from other reported data without applying an extrusion process. 84% of the fermentable sugars obtained from the hyrolyzing processes were fermented into ethanol in considering 50% of theoretical maximum fermentation yield of the yeast. These results implied that high speed extrusion could be suitable as a pretreatment process for the production of bioethanol from Chlorella sp.

• 한국식품영양학회지
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• 제13권6호
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• pp.547-552
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• 2000

옥수수에 5 $\mu$g/g의 FB$_1$을 인위적으로 첨가한 후 co-rotating mixing twin screw extruder를 사용하여 140, 160, 및 18$0^{\circ}C$에서 각각 screw speed를 80, 100 및 120rpm으로 조정하여 extrusion 처리하였다. Extrusion 처리에 의한 FB$_1$ 감소율은 약 41~45% 수준이었으며, 처리 조건에 따른 차이는 없었다. Glucose, fructose 및 sucrose를 각각 첨가한 옥수수를 14$0^{\circ}C$, 120 rpm에서 extrusion 처리하였을 때 glucose를 첨가한 옥수수에서의 FB$_1$ 감소율이 증가하였다. Glucose 함량의 증가에 따라 FB$_1$의 감소율도 증가하였으며, glucose가 2.5%, 5% 및 7.5% 존재할 때 extrusion 처리 옥수수에 잔존하는 FB$_1$은 각각 51%, 34% 및 19%수준이었다.

• 한국식품조리과학회지
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• 제23권3호통권99호
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• pp.369-377
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• 2007

The aims of this study were to develop and standardize the manufacturing procedures and ingredient formulation of non-fried, extrusion-puffed Yukwa. The quality and storage stability of the non-fried Yukwa (NF) were characterized and compared against a traditional deep-fried Yukwa (F). The moisture contents of both the NF and F were almost comparable at 5.12${\sim}$6.22% after the final product preparation. The textural hardness values of the NF samples were one-half to two times as hard as those of F, although no clear distinctions were reported between the two products by the sensory evaluation results (p<0.05). During storage, the acid value of F was 1.68 KOH mg/g on day 7, and then it rapidly increased to 5.52 KOH mg/g on day 14. In contrast, the acidity values of NF were 1.21 and 2.62 KOH mg/g on day 7 and 14, respectively. The peroxide values of the samples increased from 23.5 to 62.0 meq/kg (F) and from 2.0 to 2.5 meq/kg (NF) during the two weeks of storage after preparation, suggesting excellent fat stability for the NF product. Regarding the sensory evaluation results of the products, no significant (p<0.05) differences were noted between F and NF with scores of approximately 3.1 out of 5.0 points for the overall quality characteristics of the final products. Accordingly, we conclude that extrusion puffing technology could be adopted as an alternative to conventional deep fat frying as a partial manufacturing process of Yukwa.

• Agricultural and Biosystems Engineering
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• 제6권1호
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• pp.27-33
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• 2005

Soy protein meat analog was produced using a twin-screw extruder attached with a cooling die. Heat transfer analysis was performed for cooling dies with various die sizes at the four different moisture contents of feed during extrusion process. The experimental design consisted of two cooling die widths (30 and 60 mm), three cooling die lengths (100, 200, and 300 mm), four product moisture contents (71.2, 67.0, 61.6 and 55.8%), and water and water plus ethylene glycol as cooling material. When water was used as cooling medium, the values of equivalent overall heat transfer coefficient $(U_e)$ for each die width of 30 and 60 mm were in the range of 187.0 - 341.4 and $358.5-191.6W/m^2^{\circ}C$ depending on the size of die length. Convective heat transfer coefficients between cooling water and inside die wall of cooling channel $(h_c)$ for both die widths of 30 and 60 mm were 588.5, 416.1, and $339.8W/m^2^{\circ}C$ for each die length of 100, 200, and 300 mm. Convective heat transfer coefficients between product and inside die wall of product channel $(h_p)$ for each die width of 30 and 60 mm were in the range of $434.6-888.1W/m^2^{\circ}C$ and $460.7-1014.5W/m^2^{\circ}C$ depending on the size of die length. When water plus ethylene glycol was used as cooling medium, the values of $U_e$ were in the range of $143.9-319.6W/m^2^{\circ}C$ and $177.8-332.7W/m^2^{\circ}C$ for each die width of 30 and 60 mm depending on the size of die length.