• Proceedings of the Korean Society for Technology of Plasticity Conference
• /
• 2004.10a
• /
• pp.124-127
• /
• 2004

In the previous experimental study about extrusion of circular product with four helical fins, it was known that product with helical fins may not to be rotated during extruding with rotating extrusion dies in spite of using twisted dies. According to the results of experiments with Plasticin material, it was anticipated that the extrusion load could be reduced if rotating dies could be used, because it needs high pressure in order to twist billet and form fin shape on the surface of product in the case of using conventional fixed helical dies. So, in this paper, according to the extrusion load analyzed by DEFORM-3D software, optimal rotational velocity of rotating dies can be obtained, and the twisting, angle of product can be analyzed during extruding product with helical fins in the case of two types of rotating of dies. The results of analysis by DEFORM-3D show that the twisting angle of product can be controlled by twisted angle of extrusion helical dies and the rotational velocity of helical dies.

• Korean Journal of Food Science and Technology
• /
• v.17 no.6
• /
• pp.469-473
• /
• 1985

The typical force-distance curves by puncture test and Back Extrusion test of acorn flour gels were investigated. Kc' and Ks' were calculated to estimate the compression and shear components of a puncture force. In this study, compression effect played a major role. The more concentration of acorn flour gel and diameter of probe increased, the more compression force contributed to the puncture force. In the Back Extrusion test, the effect of increasing the sample size was to extend the length of the plateau without affecting the maximum force. However, as the concentration of acorn flour gel increased, maximum Extrusion force became larger.

• Food Science and Biotechnology
• /
• v.16 no.4
• /
• pp.543-548
• /
• 2007

Low-energy processing technology, which enhances the utility of defatted soybean flour (DSF), was developed using extrusion processing. DSF was extruded at different conditions using a twin screw extruder and then, dried at $40^{\circ}C$ for 20 hr. The nitrogen solubility index (NSI), viscosity, water solubility index (WSI), and water absorption index (WAI) of DSF increased after extrusion processing. The density of DSF extrudates decreased with the decrease in water content from 53 to 33% and the increase in extrusion temperature from 110 to $160^{\circ}C$. The addition of NaOH from 1.2 to 1.8% and citric acid from 1 to 5% increased the total solubility (TS) of DSF due to the decrease of protein coiling and hydrophobic bonds formation during extrusion processing. When viscozyme was reacted first, TS, NSI, and soluble carbohydrate content of DSF hydrolysates increased about 12, 6, and 7%, respectively, compared to them reacted with protease first. The TS and NSI of DSF hydrolysates were increased about 15 and 10%, respectively, by extrusion processing at alkaline and acidic pH. Extrusion processing at alkaline and acidic pH contributed the increase of efficiency to hydrolyze DSF samples using enzyme.

• Transactions of Materials Processing
• /
• v.13 no.8
• /
• pp.723-730
• /
• 2004

This paper describes the analysis of extrusion process and integrity for a condenser tube which is a component of the heat exchanger in automobile and all conditioning apparatus. Recently, according to the development of analysis method using the computer, the numerical simulation have been applied to the 3-dimensional hot extrusion process with complex section area of the non-steady statement and then results of the analysis have been applied to optimal die design and process design. In this paper, firstly, the die design was performed for a condenser tube with a multi-hole section and the rigid-plasticity FE analysis performed of extrusion process. Secondly, we estimated metal flow of billet, extrusion load, welding pressure in chamber etc. and evaluated the pressure and elastic strain of the die land and mandrel tooth profile through a stress analysis of the die. Finally, the extrusion test was performed to estimate the validity of FE analysis. This paper confirmed that the designed extrusion die of the research is satisfactorily designed fur integrity of condenser tube.

• Korean Journal of Materials Research
• /
• v.4 no.8
• /
• pp.945-951
• /
• 1994

In order to elucidate the extrusion characteristics of $SiC_{p}$/6061 Al composite, defomation resistance, $K_{w}$ was determined using the empirical formula suggested by Watanabe et al, and also extrusion pressure was measured using the extrusion press with a capacity of 350 ton. The $K_{w}$ which are propotional to extrudability, was increased with increasing volume fraction of reinforcement, $SiC_{p}$, but decreased with increasing the particle size. The peaks of maximum extrusion pressure in curves of extrusion force vs ram stroke were changed sharply with decreasing the particle size. The elevated extrustion temperature resulted in the decreased $K_{w}$ and extrusion pressure, but caused the surface tearing of extrusion composite bars. The results showed that extrudability of the composite billets is depend on the extrusion conditions as well as the characteristics of reinforcement, $SiC_{p}$.

• Applied Biological Chemistry
• /
• v.25 no.3
• /
• pp.119-125
• /
• 1982

Using piston type extruder, barley flour was extruded at various processing conditions, The used variables were three shear rates (apparent shear rate 118, 534, $1169sec^{-1}$), four extrusion temperatures(90, 120, 150, $180^{\circ}C$) and three moisture contents (15, 25, 35%). The rheological properties and the extrudate quality were monitored in extrusion. Barley flour showed pseudoplastic behavior having average power law index 0.28 in used shear rate range. When viewed from general appearance, die swell, density, water uptake, rehydration swell and gelatinization degree of extrudate, $25{\sim}35%$ moisture and $120^{\circ}C$ temperature was suitable processing condition for noodle-like product, and 25% moisture and $150^{\circ}C$ temperature was good for snack or flake product. Moisture content of the extrudate can be pretty well estimated from energy balance at higher temperature and higher moisture content.

• Korean journal of food and cookery science
• /
• v.32 no.4
• /
• pp.449-457
• /
• 2016

Purpose: The study was conducted to analyze the change in quality characteristics of Ddukguk Garaedduk and Ddukgukdduk by the frequency of extruding rice dough. Methods: Ddukguk Garaedduk samples were made by extruding and shaping rice flour dough 2, 3, and 4 times; while Ddukgukdduk samples were made by drying the Ddukguk Garaedduk at room temperature for 48 hours and slicing them in slices of 0.3 cm thickness. Results: Significant differences were not found in water content by the extrusion frequency for Ddukguk Garaedduk and Ddukgukdduk. The adhesiveness and springiness of Ddukguk Garaedduk with a 4 times extrusion were significantly higher than those of Ddukguk Garaedduk with a 2 times extrusion. Ddukgukdduk with a 4 times extrusion generated finer cells and a more even distribution of cells than the other samples, as observed by scanning electron microscopy. Upon boiling, significantly more water was absorbed in Ddukgukdduk of a 2 times extrusion than in that of a 4 times extrusion. Hardness and adhesiveness scores of the cooked Ddukgukdduk were the highest, and springiness was the lowest in the sample with the 4 times extrusion. Conclusion: The extrusion of rice dough makes the structure of Ddukguk Garaedduk finer and more even, which results in the increased adhesiveness of Ddukguk Garaedduk. When cooking Ddukguk, Ddukgukdduk that has been extruded more absorbs less water and dissolves less solids, which maintains the chewiness and structure of cooked Ddukgukdduk.

• Transactions of Materials Processing
• /
• v.33 no.3
• /
• pp.178-184
• /
• 2024

In this study, we investigated the effects of extrusion ratio and extrusion temperature on the microstructure and tensile properties of extruded Mg-6Al-0.3Mn-0.3Ca-0.2Y (SEN6) alloy. As the extrusion ratio and temperature increase, dynamic recrystallization during extrusion is promoted, leading to the formation of a fully recrystallized microstructure with increased grain size. Additionally, the increases in extrusion ratio and temperature lead to texture strengthening, exhibiting a higher maximum texture intensity. The extruded materials contain three types of secondary phases, i.e., Al₈Mn₄Y, Al₂Y, and Al₂Ca, with irregular or polygonal shapes. The quantity, size, distribution, and area fraction of the second-phase particles are nearly identical between the two materials. Despite its larger grain size, the tensile yield strength of the material extruded at 450 ℃ and an extrusion ratio of 25 (450-25) is higher than that of the material extruded at 325 ℃ and an extrusion ratio of 10 (325-10), which is mainly attributed to the stronger texture hardening effect of the former. The ultimate tensile strength is similar in the two materials, owing to the higher work hardening rate in the 325-10 extrudate. Despite differences in grain size and recrystallization fraction, numerous twins are formed throughout the specimen during tensile deformation in both materials; consequently, the two materials exhibit nearly the same tensile elongation.

• Proceedings of the Korean Society for Technology of Plasticity Conference
• /
• 2007.05a
• /
• 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.

• Proceedings of the Korean Society for Technology of Plasticity Conference
• /
• 2008.10a
• /
• pp.50-53
• /
• 2008

It's so difficult to obtain simultaneously both product quality and improvement of the productivity of which products are in hot aluminum extrusion process. But significant improvements in productivity and extrudate quality result from die cooling system using nitrogen gas injection during aluminum hot extrusion. These benefits are due primarily to cooling effect nitrogen gas and removal of excess heat in the extrudate temperature. This investigation is carried out hot extrusion experiment, also compared cooling system with non-cooling system to inspect cooling effects on hot aluminum extrusion. The purpose of this investigation is estimated the grain growth fur the extrudate quality, and the ram speed for the improvement of the productivity.