• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.2
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• pp.258-264
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• 2014

This study investigated the effects of die temperature and repeated extrusion on the chemical components and antioxidant properties of extruded white ginseng (EWG). Die temperature was adjusted to 100, 120, and followed by repeated extrusion under the same conditions with corresponding samples. Secondary extruded white ginseng (SEWG) at a die temperature of $120^{\circ}C$ had the highest acidic polysaccharide content of all extrudates. Increasing die temperature and repeated extrusion both increased crude saponin content of the extrudate. Ginsenoside Rh1 was detected in the EWG ($140^{\circ}C$) and SEWGs, whereas ginsenosides Rg3s and Rg3r were only detected in SEWG ($140^{\circ}C$). The highest total phenolic content, DPPH radical scavenging activity, and reducing power obtained from SEWG ($140^{\circ}C$) were $8.55{\pm}0.03$ mg/g, $72.05{\pm}0.63%$, and $0.80{\pm}0.004$, respectively. In conclusion, repeated extrusion increases antioxidant activity and crude saponin contents for the development of improved ginseng products.

• Korean Journal of Food Science and Technology
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• v.37 no.5
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• pp.757-762
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• 2005

Characteristics of cereals prepared by extrusion-cooking and freeze-drying were compared. Parameters used were water solubility index (WSI), water absorption index (WAI), paste viscosity, and sterilization. Variables for extrusion process were barrel temperature at die section (70, 90, and $110^{\circ}C$) and moisture content (25 and 30%). WAI and WSI of extruded cereals were higher, whereas trough, breakdown, and final viscosity were lower than those of raw and freeze-dried cereals. Plate counting revealed no microbes in extruded cereals, whereas microbe colony was observed in freeze-dried cereals. Extrusion-cooking at low temperature resulted in better sterilization of microbes than freeze-drying for preparation of instant cereal drinks.

• Korean Journal of Food Science and Technology
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• v.35 no.5
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• pp.849-855
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• 2003

The extrusion effects on solubilization of brown rice, glutinous rice, barley and job's tear were investigated in comparison with raw and roasted whole grains. Whole grains were extruded under 13 different operating conditions, where the process variables were controlled in the following ranges: screw speed, $200{\sim}300$ rpm; temperature, $110{\sim}130^{\circ}C$; moisture, $15{\sim}25%$. Solubilization effects of whole grains by extrusion were characterized in terms of water solubility index (WSI), viscosity, dispersibility and dietary fiber in comparison with those of raw and roasted grains. WSI of whole grains significantly increased by extrusion, especially WSI of glutinous rice containing abundant amylopectin increased twice than WSI of brown rice. The content of soluble dietary fiber was increased due to extrusion treatment, while insoluble dietary fiber decreased concomitantly and the content of total dietary fiber was not nearly changed. Extrusion improved the dispersibility and swelling effects in comparison with that of raw and roasting grains.

• Proceedings of the Korean Society for Technology of Plasticity Conference
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• 2009.10a
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• pp.354-357
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• 2009

The effect of texture of an extruded OFHC Cu rod on its sliding wear has been explored. Disk specimens with three different orientations were machined from the Cu rod for the wear test; surfaces of the disk were perpendicular ($0^{\circ}$), inclined with a specific angle ($45^{\circ}$), and parallel ($90^{\circ}$) to the extrusion axis of the rod. The texture was analyzed using an X-ray goniometer by measuring {111}, {200}, and {220} pole figures of each specimen. The analyzed texture was correlated with wear-test results of the Cu specimen. Dry sliding wear tests were performed at room temperature using a pin-on-disk wear tester against an Al2O3 ball. Applied load, sliding distance, sliding speed were fixed as 20 N, 200 m, and 0.5 m/sec, respectively. The $45^{\circ}$-inclined (to the extrusion axis) disk specimen showed the lowest wear resistance with the least data scatters. It has been found that distribution of cube texture strongly influences wear rate of the extruded Cu rod.

• Journal of the Korean institute of surface engineering
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• v.42 no.6
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• pp.272-275
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• 2009

The purpose of this study is to show the friction and wear characteristic behaviors of TiN and CrN coated SKD61 which is applied to Al 6xxx extrusion mold material. The friction and wear characteristic behaviors of both coating layers were investigated by the reciprocating friction wear tester under atmospheric pressure and un-lubricated state. The processing parameters in this study were temperature (50 and $120^{\circ}C$) and load (3, 5, and 11 kgf). This study was carried out while comparing the coefficient of friction and microstructure of TiN and CrN coating layers on SKD61. The coefficient of friction of CrN became lower than that of TiN at all conditions. Therefore, CrN was suggested to be more advantageous than TiN for extrusion mold.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.7 no.3
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• pp.298-307
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• 2006

TEE Forming process for HDPE(High Density PolyEthylen) pipe has been analyzed by using rigid plastic finite element code, DEFORM-3D. TEE of HDPE pipes is necessary to connect main pipe with branch pipe and change the flow direction of hot water. A HDPE pipe is used as a insulator to maintain the temperature of hot water A butt welding process through TEE forming for a HDPE pipe is a updated process improving the strength of welding part compared to conventional extrusion welding process. The Experiment of Hot and Cold Forming have been performed. The design parameters such as a initial hole shape have been obtained through rigid-plastic finite element analysis, which is applied to the actual manufacturing process.

• Journal of Korea Foundry Society
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• v.36 no.6
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• pp.215-221
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• 2016

In a recent study, the microstructures and mechanical properties of AM80-xSn magnesium alloys with semi solid casting and hot extrusion process were investigated. With increasing Sn content, the amount of ${\beta}$(Mg2Sn) phase increased, while the ${\alpha}-Mg$ dendritic size decreased. The hardness was increased by the Mg2Sn as the Sn content increased. With increasing Sn content, permanent mold cast and semi solid cast AM80 Mg alloy showed less reduction of hardness and also of extruded AM80 Mg alloy after annealing. In the case of the mechanical properties, the extruded semi solid casting AM80 Mg alloy showed higher tensile strength and yield strength with increasing Sn content compared to the extruded permanent mold cast AM80 Mg alloy at room temperature.

• Composites Research
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• v.12 no.5
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• pp.87-97
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• 1999

A clad material is a different type of the typical composites which are composed of two or more matericals joined at their interface surface. The advantge of cald material is that the combination of different materials can satisfy both the need of good mechanical properties and the other demand of user such as electrical properties instantaneously. This paper is concerned with the direct and indirect extrusion processes of copper-clad aluminum rod. Extrusion of copper-clad aluminum rod was simulated using a commercially available finite element package of DEFORM. The simulations were performed for copperclad aluminum rod to predict the distributions of temperature, effective stress, effective strain rate and mean stress for sheath thicknesses, die exit diameters and die temperatures.

• 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.

• Journal of the Semiconductor & Display Technology
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• v.12 no.2
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• pp.19-25
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• 2013

Extrusion is one of the most important operations in the polymer-processing industry. Balancing the distribution of flow through a die to achieve a uniform velocity distribution is the primary objective and one of the most difficult tasks of extrusion die design. If the manifold in a coat-hanger die is not properly designed, the exit velocity distribution may be not uniform; this can affect the thickness across the width of the die. Yet, no procedure is known to optimize the coat hanger die with respect to an even velocity profile at the exit. While optimizing the exit velocity distribution, the constraint optimization used in this work with allowable pressure drop in the die; according to this constraint we can control the pressure in the die. The computational approach incorporates three-dimensional finite element simulations software STAR-CCM+. These simulations are used with numerical optimization to design polymer coat hanger dies with pressure drop, uniform velocity and temperature variation across the die exit.