• Proceedings of the Korean Society of Precision Engineering Conference
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• 2012.05a
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• pp.757-758
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• 2012

• 축산식품과학과 산업
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• v.10 no.1
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• pp.22-30
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• 2021

• Korean Journal of Food Science and Technology
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• v.50 no.5
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• pp.457-463
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• 2018

Various health benefits of turmeric have been reported. Therefore, an innovative application of turmeric as a functional food was explored. In the current study, effects of an extrusion process on the chemical properties and antioxidant activities of turmeric were investigated. Extrusion of turmeric was performed at $150^{\circ}C$ using screw revolution speeds of 500, 1,000, 1,300, and 1,600 rpm. A significant reduction in turmeric pigments and the formation of browning compounds occurred due to the extrusion. The degradation of pigments was proportional to the increase in screw speed. Infusion yields were significantly increased after the extrusion. The content of proteins and polyphenols, as well as the content of flavonoids in infusions and EtOH extracts were significantly reduced by the extrusion. Scavenging activities of turmeric against DPPH and ABTS radicals were also significantly reduced following the extrusion. These results indicate that the extrusion process caused a significant loss of pigments and decreased the antioxidant activities of turmeric. Therefore, further study related to the development of a proper extrusion process is to be needed.

• Journal of the Korean Society of Manufacturing Process Engineers
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• v.19 no.9
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• pp.15-23
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• 2020

Spline is a machine component using transmits rotating energy with grooves on internal of boss and external periphery of shaft. Internal spline is generally produced by machining process. However, to reduce manufacturing cost and save time, plastic deformation process such as backward extrusion is gradually adapted for spline production. In plastic deformation process, forming load, stress on tools and flow flaws should be taken into account to have sound products. For this purpose, kinematically admissible velocity fields for Upper Bound Method in backward extrusion of internal spline has been suggested, then forming load and relative pressure have been calculated. Internal spline forming experiments have been con-ucted under hydraulic press and the calculated forming load well predicts the load of experiment.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.5
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• pp.899-904
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• 2004

The objectives of the experiment were to examine the effects of extrusion process variables on the yield of extruded ginseng extract and to determine the effect of ratio of extruded ginseng extract and microcrystalline cellulose on characteristics of spheronized granules by cold extrusion-spheronization process. Extrusion process variables observed were feed moisture (15, 22, 29%), die temperature (90 110 13$0^{\circ}C$) and screw speed (150 200, 250 rpm). The results showed that moisture content of dried ginseng significantly affected extraction yield (P<0.05). The less moisture content of the feed resulted in the higher yield of the extract. Moisture content of 15%, screw speed of 250 rpm and die temperature of 13$0^{\circ}C$ gave the highest yield of ginseng extract. Mean extraction yield of extruded ginseng using hot water extraction was greatly improved by extrusion process The extract yield of extruded ginseng was 43.5% which was higher than that of red ginseng (38.3%) and white ginseng (29.0%) produced by traditional process. It was possible to make from the mixture of microcrystalline cellulose (200 g) mixed with different concentration of 200 mL solution (0, 5, 20, 30 40 50 60% of ginseng extract with 59.2% dry solid) by using cold extrusion spheronization. When the concentration of ginseng extract Increased, the granulation yield was improved but friability and compression index were reduced. Ginseng extract such as saponin was completely released from spheronized granules in distilled water within 10 min. It can be concluded that spheroniged granule with ginseng extract could be packed in gelatin capsule since granules Possessed proper physical properties and quick release of saponin.

• Journal of Powder Materials
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• v.16 no.6
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• pp.438-441
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• 2009

Mg-Cu composites were successively fabricated using a combination of rapid solidification and extrusion processes. In addition, the microstructural variation of the composite was investigated by performing the extrusion repeatedly. It resulted that the composite formed an uniform and dense structure by the extrusion, and the microstructure became fine as the extrusion conducted repeatedly. The microstructural variation was known to be dependent on the number of extrusion and the area reduction ratio. The tensile strength was also measured as a function of the microstructural variation.

• Microbiology and Biotechnology Letters
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• v.23 no.4
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• pp.425-431
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• 1995

A kinetic model of the cyclodextrin formation in a heterogeneous enzyme reaction system using swollen extrusion starch as substrate was derived emphasing the structural features of extrusion starch. The degree of gelatinization, the ratio of accessible and inaccessible portion of extrusion starch, adsorption of CGTase on swollen starch, the structural transformation during reaction, and product inhibition caused by produced CDs were considered in deriving kinetic model. Various kinetic constants were also evaluated. The derived kinetic equation was numerically simulated, which result showed that the derived kinetic equations can be used to predict the experimental data reasonably well under the various experimental conditions. Kinetic model can be utilized for the optimization of enzyme reactor and the process development for CD production from swollen extrusion starch.

• Journal of the Korean Society for Precision Engineering
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• v.20 no.1
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• pp.135-143
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• 2003

This study presents development of a automatic design software for process and die design of hot extrusion of aluminium alloys through square dies. The design of extrusion dies is still an art rather than a science with increasing complexity of shape and thinness of section. Therefore, most of the die design is still dependent on personal judgement, intuition and experience. The objective of this study is to develop a software system which includes a design rule extracted from literatures and experts in the extrusion industry. The developed system is effectively used to design extrusion processes and dies with reduced lead time and trial extrusion.

• Proceedings of the Korean Society for Technology of Plasticity Conference
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• 2001.05a
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• pp.98-101
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• 2001

In the present study, several design parameters of the flat-die extrusion process are investigated using the rigid-plastic finite element method. The effect of loaction of extrusion profile, arrangement of multiple extrusion profiles, and design of various die land has been investigated through the analysis. Several numerical examples of flat-die extrusion, such as C-section, multiple U- shape, and window guide extrusion, are analyzed. From the comparative study, the effect of design parameters is investigated. In each example, comparing the velocity distribution with that of the original design, it has been shown that the design modification affords much more uniform distribution of axial velocity

• Proceedings of the Korean Society for Technology of Plasticity Conference
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• 1999.05a
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• pp.83-88
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• 1999

This study presents development of an software for process and die design of hot extrusion through square dies. The design of extrusion dies is still an art rather than a science with increasing complexity of shape and thinness of section. Therefore, most of the die design is still dependent on personal judgement, intuition and experience. The objective of this study is to develop an software system which includes a design rule extracted from literatures and experts in the extrusion industry. The system also includes finite element simulation program. The developed system is effectively used to design extrusion processes and dies with lead time and trial extrusion.