• Proceedings of the Korean Society for Technology of Plasticity Conference
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• 2000.04a
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• pp.40-43
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• 2000

A process optimal design methodology applicable to steady-state forming with a strain-hardening material is presented. in this approach the optimal design problem is formulated on the basis of a rigid-viscoplastic finite element process model and a derivative based approach is adopted as an optimization technique The process model the schemes for the evaluation of the design sensitivity considering the effect of strain-hardening and an iterative procedure for design optimization are described. the validity of the proposed approach is demonstrated through application to die shape optimal design in extrusion.

• Transactions of the Korean Society of Mechanical Engineers
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• v.10 no.5
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• pp.653-660
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• 1986

Two uppor bound solutions, by the force balance method and by a kinematically admissible velocity field, are compared for the metal forming problems in plane strain. It is concluded that these two approaches always give identical results when the geometrical configurations of the deformation model reman the same. By detailed derivations for plastic bending of a notched bar, closed die forging, compression of a rectangular block, machining with a restricted contact tool and plane strain backward extrusion, the identity of both approaches is verified.

• Korea-Australia Rheology Journal
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• v.13 no.4
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• pp.179-187
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• 2001

As part of continuing efforts to investigate nonlinear dynamics and stability of film casting process, our earlier results obtained by Lee et al. (2001b) have been extended in the present study to cover the film casting of both extension thickening and extension thinning fluids. The same instability mechanism and draw resonance criterion previously derived have been found valid here, and a rather complex dynamic behavior of film width in contrast to that of film thickness has also been confirmed. The effect of fluid viscoelasticity on draw resonance, however, exhibits opposite results depending on whether the fluid is extension thickening or thinning, i.e., it stabilizes film casting in the former while destabilizing in the latter. The encapsulation extrusion method which recently has been successfully employed to stabilize industrially important paper coating process, has been theoretically explained in the present study as to why such stabilization is possible.

• Journal of Dental Rehabilitation and Applied Science
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• v.32 no.1
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• pp.47-59
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• 2016

Purpose: The aim of this study was to investigate the changes in occlusal force after loss of the lower first molar depending on the inclination and extrusion of the adjacent and opposing teeth by using a strain gauge. Materials and Methods: Anatomic teeth were used to reconstruct the normal dental arch with loss of the lower right first molar. A uniformly thick layer of silicone was applied to the root to mimic the periodontal ligament. Four stages of dies with varying degrees of inclination and extrusion of the adjacent and opposing teeth were constructed and attached to master model interchangeably by using a CAD/CAM fabricated customized die system. The strain gauges were attached to teeth and a universal testing machine was used to determine the changes in occlusal force. An independent t-test and one-way ANOVA were performed (${\alpha}=.05$). Results: While simulating chewing food, the upper first, second premolar and lower second molar showed greater occlusal force than before extraction. When the change of adjacent teeth's occlusal force with their progressive movement after molar loss was evaluated, the difference among four die models was significant and was in the decreasing aspect (P < 0.05). Conclusion: When the lower first molar was lost and the adjacent teeth did not move yet, the occlusal force in adjacent teeth was higher than that when the lower first molar still existed. In addition, the occlusal force in the upper premolars and lower second molar decreased significantly with the progressive movement of adjacent teeth.

• Food Science and Preservation
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• v.30 no.5
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• pp.896-904
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• 2023

The texturization characteristics of textured vegetable protein (TVP) were investigated based on the extent of soybean decoating during the pretreatment of defatted soybean flour used for TVP. The raw materials for TVP consisted of 50% defatted soybean flour, 30% gluten, and 20% corn starch. The weight ratios of soybean seed coat to soybean flour were 9%, 6%, 3%, and zero. Extrusion was performed using an extruder equipped with a cooling die, maintaining a barrel temperature of 190℃ and screw speed of 250 rpm, Water was injected at a rate of 9 rpm using a metering pump. Regarding the textures of the extruded TVPs produced from defatted soybean flour, an increase in the soybean seed coat content led to a decrease in the apparent fibrous structural layer and an increase in hardness. However, there were no significant changes in elasticity and cohesion. Moreover, as the soybean seed coat content increased, the pH of TVPs decreased. A higher soybean seed coat content also tended to lower the moisture content, increasing water absorption, solids elution, and turbidity. These results suggest that an increased seed coat content reduces the proportion of protein, and the fibers present in the seed coats prevent texturization.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.3
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• pp.427-433
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• 2013

This study was designed to examine changes in the physicochemical properties of extruded corn fibers with different amounts of feed moisture (30, 40, and 50%). The screw speed and die temperature were fixed to 200 rpm and $140^{\circ}C$, respectively. The crude ash, fat, and protein in corn fiber decreased from the extrusion process. The insoluble dietary fiber in corn fibers decreased, while soluble dietary fiber increased at a feed moisture of 30%. The specific length of the extruded corn fiber increased while the specific mechanical energy input, density, breaking strength, and elastic modulus decreased. The water absorption index (WAI) and reducing sugar content of the corn fibers did not significantly change, but the water soluble index (WSI) decreased as the feed moisture content of the corn fiber increased. On the other hand, the WAI of de-starched corn fiber decreased while WSI and reducing sugars increased as the feed moisture content of the corn fiber increased.

• Korean Journal of Food Science and Technology
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• v.21 no.6
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• pp.780-787
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• 1989

The texturization properties of extrudate from isolated soybean protein and rice flour by extrusion cooking were investigated. The addition of up to 30% rice flur to isolated soy proetin could give more tenderness to the texturized extrudate. As the rice flour content increased, die temperature, nitrogen solubility index, and integrity index were decreased slightly with lower chewiness and gumminess. The water content of final extrudate was increased as the addition of rice flour increased, while density was maintained without variation, and rehydration ratio was decreased. The distribution of pressure profile during extrusion were in the range of $15-100kg/cm^3$. As the addition of rice flour increased, scanning electron micrographs demonstrated the gelatinized surface structure of rice starch and the increased air cell size of the testurized extrudate.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.16 no.9
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• pp.5789-5794
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• 2015

Recently, thin and light-weight production technologies are needed in IT industry in accordance with increase of the smart phones and mobile PC products. In order to make light and high rigidity products, engineering plastic and aluminum materials are frequently used in products appearance and frame hat support structure. Especially aluminum extrusion and CNC Brick processes are widely used for high strength and high rigidity technology. But extrusion method has constraints to apply exterior design and CNC Brick process has relatively high production cost and low speed of manufacturing. In this research, a new process method is introduced in order to reduce material cost and to improve manufacturing speed dramatically. Plate forging process means basically that thickening of local wall area thickness after deform exterior shape by deep drawing and bending process. Therefore, it is possible to minimize the waste of material and the manufacturing time. In this study the process of plate forging is designed using finite element program AFDEX-2D and the thickness and the width of initial deformed blank. And it is verified as a sample which is a part of laptop developed through the proposed plate forging method.

• Design & Manufacturing
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• v.7 no.1
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• pp.45-49
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• 2013

Since the shell-molds are used to make casting the metal parts for the automobile industry, the quality may well be inconsistent with the lower productivity, increasing the cost of the end products. The primary elbow design shell molded steel castings being produced through extrusion process has $180^{\varnothing}$ O.D., $150^{\varnothing}$ I.D., 14mm thickness and 400mm length, while being processed onto the left side of the tubing. The primary cause for the poor processing is the uneven manual shell molding. If the manual shell molds should be produced to have even quality, they would not be processed for tube linking. The purpose of this study was to develop the flask-molds for manufacturing of the shell molds to ensure mass-production, consistent quality, ommission of processing and comfortable working environment. For this purpose, four flask-molds were produced and thereby, four shell molds were assembled. In particular, the shell molds for processing were formed of the fine coated sand to be blown. As a result, productivity increased about three times, while a consistent quality was ensured. Furthermore, the tubes could be linked with each other without being processed, while pallets could be stacked, stored, transported and managed more easily. In a nut-shell, the molding theory could be applied more effectively. However, it is conceived that this study should be followed up by future studies which will research into reliability and endurability of the end products.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.27 no.1
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• pp.13-26
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• 1994

The present study was focused on investigation of proper processing conditions to develop physicochemical properties of extrudates using sea mustard and corn by single extruder. Response surface analysis was used to evaluate effects of extrusion variables on the quality of the extrudates. Physicochemical dependence variables of sea mustard extrudates with corn grits show a significance correlation of within $5\%$. Among the various dependence variables, the expansion ratio showed a high correlation with bulk density, break strength, water solubility index and yellowness. Bulk density correlated closely with water solubility index; break strength with water absorption index and lightness, and water absorption index with lightness. Water solubility index and lightness showed a significance correlation with yellowness of within $0.5\%$. Three dimensional graphic analysis on response surface regression was conducted with each of the dependent variables which revealed statistically significant relationship to independent variables: $15{\sim}21\%$ moisture content, $10{\sim}30\%$ sea mustard content and $95{\sim}115^{\circ}C$ die temperature. Expansion ratio decreased with increasing moisture and sea mustard content. It showed the highest value at $18\%$ moisture content, $10\%$ sea mustard content and $95^{\circ}C$ die temperature. and the lowest value was at $21\%$ moisture content, $30\%$ sea mustard content and $105^{\circ}C$ die temperature. Bulk density was highest at $21\%$ moisture content, $30\%$ sea mustard content and $105^{\circ}C$ die temperature. On the other hand, it was lowest at $18\%$ moisture content, $10\%$ sea mustard content and $95^{\circ}C$ die temperature. Break strength was highest at $18\%$ moisture content, $10\%$ sea mustard content and $115^{\circ}C$ die temperature, but lowest at $21\%$ moisture content, $30\%$ sea mustard content and $105^{\circ}C$ die temperature. Water solubility index increased in the range of $43.9{\sim}54.8\%$ as the moisture content increased.