• Korean Journal of Food Science and Technology
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• v.25 no.1
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• pp.1-8
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• 1993

Extruded defatted soy flour (DSF) with twin screw extruder was compared with steam treated DSF for soy sauce fermentation. Independent variables of response surface methodology (RSM) for extrusion were barrel temperature $(145{\sim}165^{\circ}C)$, feed moisture content $(25{\sim}35%)$, and feed rate $(20{\sim}30\;kg/hr)$. Extrusion conditions for production of the extrudates having highest water absorption capacity, lowest bulk density and highest expansion ratio were obtained by regression analysis of each dependent variable. Electron photomicrographs revealed significant increase of porosity inside the koji made from extruded DSF. Therefore, growth of fungi inside the koji made from extrudates of DSF was accelerated to achieve higher activities of protease, ${\alpha}-amylase$, and glucoamylase compared to the koji made from steamed DSF. Although amino acid composition of soy sauces prepared from two different DSF did not show any significant difference, the content of free amino acids in soluble nitrogen compounds was higher $(13%{\pm}2)$ in soy sauce made from extruded SDF. During the whole period of fermentation color of soy sauce made from extrudates of DSF was darker. Sensory evaluation did not reveal any serious off-odor and off-taste in the soy sauce fermented from extruded DSF.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.21 no.3
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• pp.576-584
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• 2020

The extruder screw material is mainly SKD11, but the recent development of synthetic resins have increased the occurrence of chemical corrosion and wear. To solve this issue, high chromium cast iron is needed because of its good abrasion resistance and corrosion resistance, but its use is avoided because of its poor machinability. In this study, to improve the machinability of high chrome cast iron, 0, 0.5, 1.0, 1.5% of nickel, which has excellent workability, was added to high chromium cast iron with a composition of Fe-23Cr-2.5C-1.2Si-1.08Mn-0.48Mo-0.3V, and annealed after casting. Subsequently, the effect of nickel on the machinability and corrosion resistance was analyzed using a turning test and coin polarization test, and compared with SKD11. After casting using a high-frequency vacuum induction furnace, the annealing treatment was performed at 750 ℃ for five hours and then reheated at 1100 ℃ for five hours. A turning test after annealing at 750 ℃ showed that the machinability was improved remarkably when the nickel content was over 1.0%. In the potentiodynamic polarization test in a 5% NaCl solution, the corrosion resistance decreased with increasing nickel content in the as-cast and annealing treatment. On the other hand, after reheating, the corrosion resistance was best with a 1.5% nickel content.

• Polymer(Korea)
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• v.38 no.3
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• pp.333-337
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• 2014

PVC (polyvinyl chloride) intravenous fluid bags and tubes that contain DEHP (diethylhexyl phthalate) as a plasticizer have several associated disadvantages for intravenous injections. We investigated the drug absorption behaviors on the inner surface of an infusion tube that consisted of commercialized PVC/PU (polyurethane). We developed a non-PVC (polyolefin) tube in order to improve the efficacy of this drug administration method. We prepared four types of non-PVC (polyolefin) infusion tubes using a polyethylene (PE), polypropylene (PP), syndiotactic 1,2-polybutadiene (PB), and styrene-ethylene (SE) copolymer elastomers were prepared using a single screw extruder. The four types of manufactured non-PVC (polyolefin) infusion tubes had good mechanical properties that were equivalent to PVC tube properties. The four types of prepared non-PVC (polyolefin) infusion tubes also prohibited drug absorption when compared to the commercialized PVC and PU tubes. Therefore, based on the results of this study, prepared non-PVC (polyolefin) tubes are good candidates for infusion because they prevent drug absorption and the release of DEHP.

• Food Science and Preservation
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• v.14 no.5
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• pp.504-510
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• 2007

An extrusion process was to make an onion kimchi snack from rice grit and onion kimchi powder, in an effort to enhance the nutritional value, flavor, and physicochemical properties of the extrudate. This study investigated optimum conditions (moisture content, barrel temperature, and the content of onion kimchi powder) for the production of high-quality rice extrudate products, and measured quality properties (water absorption index, texture, expansion ratio, and color) of rice extrudate to which onion kimchi powder had been added. Onion kimchi powder at 3%, 5%, 7%, and 10% (all w/w) was mixed with rice grit and the mixture then extruded in a twin-screw extruder. The texture of onion kimchi mack became softer as onion kimchi powder level rose, and water absorption ability increased. The expansion ratio and the lightness of extrudates decreased with increases in onion kimchi powder levels. The maximum water absorption index am the minimum hardness were obtained with 10% onion kimchi powder. Rice extrudate with 10% onion kimchi powder was suitable for extrusion cooking md obtained the highest score for overall acceptability by sensory evaluation.

• Polymer(Korea)
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• v.33 no.4
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• pp.358-363
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• 2009

Maleic anhydride-grafted polypropylene has been widely used to improve the interfacial interaction between the components in PP/polar polymer blends and PP/filler composites and to maximize the physical properties and thermal properties. In this paper. the maleic anhydride (MAH)-grafted polypropylene (co-PP) was fabricated through reactive extrusion process with di-cumyl peroxide (DCP) as an initiator. The grafting degree of MAH depending on the contents of DCP and MAH was investigated by FT-IR spectra and chemical titration. The grafting degree increased with increasing MAH concentration and also showed maximum value at 0.06 wt% of DCP concentration. Melt flow index (MFI) of the grafted copolymer was increased with increasing the contents of MAH. The DSC and TGA analysis data indicate the melting temperature and thermal degradation of PP depending on the grafting degree of MAH.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.19 no.6
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• pp.21-26
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• 2018

Thermoplastic starch (TPS) was prepared by mixing starch with glycerol as a plasticizer. The glycerol content ranged from 20 to 35 wt. % and TPS was prepared in a twin screw extruder. The shear viscosity, thermal and mechanical properties of the TPS were investigated. The viscosity of TPS exhibited typical shear thinning behavior: decreasing viscosity with increasing shear rate. The power index, n, increased with increasing glycerol content. This is because as the content of glycerol, a Newtonian fluid, increases, the viscosity behavior of the TPS becomes closer to that of a Newtonian fluid. The thermal behavior of TPS showed that starch and glycerol are miscible. In addition, when TPS was aged for more than one day at room temperature, TPS showed a partially miscible phase structure. The moisture absorbed into the TPS was assumed to change the phase behavior. The mechanical properties of TPS were found to be strongly dependent on the content of the plasticizer. Both the toughness and stiffness increased with increasing plasticizer content. DSC showed that this unusual result was due to the combined effect of humidity and the high amylose content in starch.

• Polymer(Korea)
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• v.29 no.1
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• pp.19-24
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• 2005

Polymer blends containing polypropylene (PP) with compatibilizers were prepared using twin screw extruder. Physical properties were investigated using universal test machine (UTM) and Izod impact tester. In the PP/acrylonitrilebutadiene-styrene (ABS) blends, mechanical strength was increased with the addition of PP-g-styrene acryloritrile (PP-g-SAN) compatibilizer, and the ductility was increased with the addition of ethylene-ethyl acrylate-maleic anhydride (E-EAMAH-g-SAN) compatibilizer. For the PP/ABS/ polycarbonate (PC)/Nylon-6,6 blends, impact strength was increased with the addition of ethylene glycidylmethacrylate (E-GMA compatibilizer) up to 0.5 phr. In the case of the PP/ABS/PC/Nylon-6,6/poly(methyl methacrylate) (PMMA)/poly(oxymethylene) (POM)/poly(vinyl acetate) (PVC)/poly(butylene terephthalate) (PBT) blends, mechanical properties were increased by the complex compatibilizing effects of PP-g-SAN, E-EA-MAH-g-SAN and E-GMA, respectively.

• Applied Chemistry for Engineering
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• v.25 no.1
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• pp.14-19
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• 2014

Nanocomposites based on poly(methyl methacrylate) (PMMA)/poly(vinylidene fluoride) (PVDF) and poly(ethylene terephthalate) (PET)/(PVDF) blended with carbon fibers (CF) and carbon nanotube (CNT) were prepared by melt mixing in the twin screw extruder. Morphologies of the PMMA/PVDF/CF/CNT and PET/PVDF/CF/CNT nanocomposites were investigated using SEM. The aggregation of CNT was observed in PMMA/PVDF/CF/CNT nanocomposites while the good dispersion of CNT was shown in PET/PVDF/CF/CNT nanocomposites. In SEM image of PET/PVDF/CF/CNT nanocomposite, the CNT were mainly located at the PET domain of phase-separated PET/PVDF blend due to the ${\pi}-{\pi}$ interaction between the phenyl ring of PET and graphite sheet of the CNT's surface. In addition, a fairly good compatibility between PET/PVDF matrix and CF was shown in the SEM image. In the case of PET/PVDF nanocomposites blended with the co-addition of CF and CNT, the volume electrical resistivity decreased while no change was observed in PMMA/PVDF/CF/CNT composites. The degree of CNT dispersion in morphology results was consistent with the electrical conductivity results. From the DSC results, the crystallization temperature (Tc) of PET/PVDF/CF/CNT nanocomposites increased due to the co-addition of CF and CNTs acting as a nucleating agent. Flexural modulus of PET/PVDF/CF/CNT were sharply enhanced due to increasing the interaction between PET and CF.

• Korean Journal of Food Science and Technology
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• v.18 no.3
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• pp.187-191
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• 1986

Vitamin retention in rice bran during the extrusion cooking adapted for the rice bran stabilization was studied. The rice bran of different moisture content (9.5% and 15.6%) were extruded with cooking extruder (screw dia: 100mm. strew rpm:900. L/D ratio: 10.0) under the given conditions of specific power consumption(42.1 67.9 W/Kg) and extrusion temperatures $(99-135^{\circ}C)$. The affected retention rates of thiamine, riboflavin and niacin in extruded rice bran were determined. The extruded rice bran with higher moisture level had a lower or similar vitamin retention rate at lower specific power consumption and extrusion temperatures, relatively. The vitamin retention in extruded rice brail with the same moisture level were gradually decreased by the increased specific politer consumption and extrusion temperatures. The vitamin retention of rice bran during the extrusion cooking for the rice bran stabilization were observed as 89.9-97.0% for thiamin, 83.4- 97.3% for riboflavin and 94.0 - 97.7% for niacin, respectively.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.53 no.6
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• pp.823-833
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• 2020

The Manila clam Ruditapes philippinarum, is an important marine bivalve that is widely distributed along the west and north coasts of South Korea. It has been used in a variety of Korean foods owing to its superior umami taste. In the present study, we developed a flavoring with an excellent sensory preference from Manila clam using extrusion cooking processing. Optimization of extrusion cooking conditions was performed using response surface methodology (RSM). Barrel temperature (X1, 140-160℃) and screw speed (X2, 400-560 rpm) of the extruder were chosen as independent variables. The dependent variable was overall acceptance (Y, points). The estimated optimal conditions were as follows: overall acceptance (Y): X1=140℃ and X2=560 rpm. The indicated value of the dependent variable overall acceptance (Y) under the optimal conditions was 8.94 points, which was similar to the experimental value (8.82 points). Overall acceptance of the Manila clam flavoring was related to its umami and Manila clam tastes. The electronic nose and tongue results successfully segregated different clusters of the samples between the lowest and highest sensory scores. The sample with the highest sensory score had higher sourness, umami, and sweetness intensities, and the lowest sensory scored sample showed more off-flavor compounds.