• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.8
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• pp.1270-1277
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• 2003

The extrusion conditions of the soymilk residue and corn grits mixtures were optimized. The experiment was designed according to the D-optimal design of response surface methodology (RSM), which shows 18 experimental points including 4 replicates for three independent variables (screw speed, water content and die temperature). The responses variables such as bending force, expansion ratio, bulk density, water solubility index (WSI), water absorption index (WAI), and color values (L＊, a＊, b＊) were evaluated using response surface analysis. Expansion ratio and WSI decreased with increasing water content, whereas bulk density tended to increase with increasing water content. While greater screw speeds enhanced WSI and yellowness, higher moisture contents decreased the expansion ratio and WSI value. However, die temperature did not influence upon the response variables. The optimum extrusion conditions by numerical and graphical methods were similar: the screw speed, water content, and die temperature were 250 rpm, 22.43% and l28.16$^{\circ}C$ by the numerical method; 250 rpm, 22.43%, and 128.02$^{\circ}C$ by graphical method.

• Korean Journal of Food Science and Technology
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• v.22 no.4
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• pp.451-455
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• 1990

The extrusion characteristics of pork rind mixed with corn flour were investigated. The blends of pork rind to corn flour in the ratio of 1 : 2, 1 : 1, 2 : 1 and 3 : 1(w/w) were made and each blend was dried up to 5, 10 and 15% moisture content. The blends were extruded by single screw extruder. The extrusion characteristics of each extrudate were as follow. The highest value of expansion ration was attained by mixing pork rind and corn flour in the ratio of 1 : 1, containing 5% moisture content. As the rind content to the corn flour mixture was increased, the bulk density, water absorption index, breaking stregth and redness, of the extradate increased, but the lightness and yellowness decreased. It was concluded that a high quality snack food could by produced by extrusion-cooking the mixture of pork rind and corn flour.

• Transactions of Materials Processing
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• v.16 no.7
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• pp.530-537
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• 2007

This paper is concerned with the analysis of plastic deformation of bimetal co-extrusion process. Two sets of material combination have been adopted for analysis, i.e. combinations of Cu/Al and Fe/Al. In the first set of material combination, the selected materials are AA 1100 aluminum alloy as hard material and CDA 110 as soft one. This type of material selection is to examine the effect of hard core and soft sleeve and vice versa on the deformation pattern in terms of plastic zone and velocity discontinuity along the contact surface between construction materials. Four different cases of co-extrusion process in terms of material combination and interference bonding were simulated to investigate the effect of material arrangement between core and sleeve, and of bonding on the plastic zones and velocity discontinuity. In the other set of material combination, model materials used as core and sleeve were AA 1100 and AISI 1010, which are relatively soft and hard, respectively. Process parameters except diameter ratio of core to sleeve material such as semi-die angle, reduction in area in global sense and die comer radius have been set constant throughout the simulation to concentrate our effort on the analysis of influence of diameter ratio on deformation behavior such as deformation zone, surface expansion, exit velocity discontinuity between composite materials, and extrusion forces.

• Proceedings of the Korean Society for Technology of Plasticity Conference
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• 2007.05a
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• pp.405-408
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• 2007

Semi-solid Al-Zn-Mg alloys were produced using a cooling plate method in order to investigate the extrudability. Al melt was poured on cooling plate which was adjusted at $60^{\circ}$ with respect to the horizontal plane, and the melt was cooled by water circulation underneath. Obtained Semi-solid feedstock has globular microstructure but also contains considerable amount of gas pore. Due to the pore, tensile elongation of the semi-solid feedstock was very low and it doesn't show yield point phenomenon. Isothermal hot extrusion was carried out using at $400^{\circ}C$ with a ram speed of 1mm/sec and an extrusion ratio of 25:1. The extruded bar show noticeably improved tensile ductility and strength because pore volume fraction decreased from 5% to 0.8% after extrusion. Mechanical properties of the semi-solid extruded bar were compared with that of commercial casting alloy..

• Preventive Nutrition and Food Science
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• v.2 no.4
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• pp.296-300
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• 1997

Glucose syrup and lactose, mixed with citric acid as a polymerizing catalyst, was processed using twin screw extruder, in which 40 of L/D(length/diameter) ratio was designed to provide sufficient retention in extruder for polymerization of sugars. The polymerization yields of glucose syrup were 36.90%, 55.44% and 77.10% at 160, 180 and 20$0^{\circ}C$, respectively, while those of lactose were 26.45%, 38.16% and 45.86% at the same temperatures. Gel permeation chromatography exhibited that the higher molecular weight fractions were increased with extrusion temperature, which also led to increasing hydrodynamic intrinsic viscosity. Both uco-oligosaccharides and lacto-oligosaccharides produced by extrusion of glucose syrup and lactose were stable for thermal treatments over a wide range of pH3.0~11.0. In addition, $\alpha$-amylase and amyloglucosidase treatment of gluco-oligosaccharides did not affect the solution viscosity, indicating the random linkage rather than $\alpha$-1, 4 linkages of glucose and thus the potential applications as a dietary fiber. In this research it was clearly observed that twin screw extrusion can be successfully utilized to produce gluco-oligosaccharides and lacto-oligosaccharides rapidly and continuously in conjunction with selective control of polymerized composition.

• Transactions of Materials Processing
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• v.16 no.5 s.95
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• pp.391-395
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• 2007

Semi-solid Al-Zn-Mg alloys were produced by using a cooling plate method in order to investigate the extrudability. Al melt was poured on cooling plate which was adjusted at $60^{\circ}$ with respect to the horizontal plane, and the melt was cooled by water circulation underneath. Obtained Semi-solid feedstock has globular microstructure but also contains considerable amount of gas pore. Due to the pore, tensile elongation of the semi-solid feedstock was very low and it doesn't show yield point phenomenon. Isothermal hot extrusion was carried out using at $400^{\circ}C$ with a ram speed of 1mm/sec and an extrusion ratio of 25:1. The extruded bar show noticeably improved tensile ductility and strength because pore volume fraction decreased from 5% to 0.8% after extrusion. Mechanical properties of the semi-solid extruded bar were compared with that of commercial casting alloy.

• Journal of the Korean Society for Precision Engineering
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• v.7 no.3
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• pp.26-36
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• 1990

This paper describes the Computer Aided Design (CAD) of dies for direct hot extrusion of structural shapes such as Z's and U's from aluminum alloys. A simple analysis of the direct extrusion process is developed and used to formulate a disign procedure for determining the optimal shape of the extrusion dies. A computer software system has been developed to design flat-faced dies for non-lubricated hot extrusion process. This software is a system of computer programs which are written to logical design procedure. Computer programs are based on empirical and analytical relationships, as well as on established knowledge based system. In the interactive mode of operation, the reaults at various tages of the design process are plotted on a screen. At any stage, the designer can interact with the computer to change or modify the design, based on his experience. The output from the program is (a) the design of the flat-faced die, (b) information on extrusion load, reduction ratio, and other process variables, etc. The implementation of this CAD system is expected to (a) provide scientific basis and rationalize the die design procedure, (b) optimize extrusion variables to maximize yield and production rate, (c) improve utilization of existing press capacity, etc.

• Korean Journal of Materials Research
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• v.11 no.7
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• pp.590-598
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• 2001

SiCp/pure Al and SiCp/2024Al MMCs were fabricated by in-situ VHP process designed specially just in this study which is composed of the vacuum hot press at range from R.T. to $500^{\circ}C$ and the continuous extrusion without canning process at $520^{\circ}C$. It was investigated the effect of SiC particle size, volume fraction and extrusion ratio on the tensile properties and micro structure in auf composites. In case of the 10:1 extrusion ratio, but SiCp/pure Al and SiCp/2024Al composites were shown a sound appearance and a good micro structure without crack of SiCp as well as uniform distribution of SiCp. However, in case of the 16:1 extrusion ratio, the number of cracked SiC particles more than increased in a higher volume fraction composite and 2024Al matrix composite compared with pure Al matrix one. The tensile strength of the composites reinforced smaller SiCp was higher than that of the bigger SiCp reinforced in same volume fraction and extrusion ratio.

• Preventive Nutrition and Food Science
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• v.5 no.1
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• pp.25-31
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• 2000

Extrusion conditions for production of rice extrudate were studied. The optimal production conditions of rice extrudate were determined by the relationship between dependent variables such as expansion ratio, shear strength and color change and independent variables such as moisture content of raw material, screw speed, and die tem-perature of extruder. The textural quality of rice exturdate was significantly affected by the moisture content of raw material (x1), screw speed (x2), and die temperature (x3) of extruder. The expansion ratio of rice extrudate showed the highest value at the moisture content of 18% of raw material, and the lowest at 24%, and whose regression equation was Y=34.8967 - 3.219X1 - (0.623$\times$10-2)X2 + 0.136X3 + (0.648$\times$10-1)X12 + (0.138$\times$10-3)X1X2 + (0.456$\times$10-4)X22 + (0.719$\times$10-3)X1X3 -(0.515$\times$10-3)X2X3- (0.552$\times$10-3)X32. The most desirable texture of rice extrudate determined by shear test and sensory evaluation was obtained at the following conditions : mois-ture content of 18% of raw material, screw speed of 210 rpm and die temperature of 11$0^{\circ}C$. The rice extrudate prepared under the above conditions showed the lowest shear force of 954g at which the highest sensory score was obtained.

• Proceedings of the Plant Resources Society of Korea Conference
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• 2018.04a
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• pp.71-71
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• 2018

The aim of this study was to prepare a new functional food with enriched bioactive compound by the combination of Tartary buckwheat and bean flour mixes. Two types of bean such as: black bean and white bean with the ratio of 5, 10, 15 % were used to develope a food formulation. The solid formulation of functional food was prepared by the hot melt extrusion process (HME) at the temperature of 60, 90, $120^{\circ}C$. Total phenolic content (TPC), total flavonoid (TF) and DPPH were analysed of the prepared food by the use of spectrophotometer. Results demonstrated that TPC (254 mg/g), TF (18.22 mg/g) and DPPH (88%) were significanlty increased in the receipe of 10% black bean and 90% Tartary buckwheat mixes among the formulation at $90^{\circ}C$. As therefore, it is concluded that the optimum ratio of bean and Tartary buckwheat flour mixes should be considerd for the preparation of high quality functional food.