• The Korean Journal of Food And Nutrition
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• v.10 no.2
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• pp.234-240
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• 1997

Agar has widely been used as medical aids and food ingredients due to its pecular physicochemical and rheological properties. In this paper, the effects of spray drying and extrusion drying on functional properties of agar were investigated to clarify the sol-gel transition mechanism at low temperature and microstructure of agar gel by measuring phase transition by differential scanning calorimetery, structural differences by light microscope and scanning electron microscope observation. The lowest endothermic onset(To), peak(Tp), conclusion(Tc) temperature and enthalpy($\Delta$H) using differential scanning calorimetery were showed in extrusion-dried agar wic were checked in 41.30, 61.72, 80.50 and 0.73cal/g. In cases of unmodified and spray-dried, the values were 81.20, 95.51, 112.14 and 3.22cal/g, and 60.11, 76.45, 89.54 and 1.53cal/g, respectively. When all samples were reheated using differential scanning calorimetery after gelling fully, no significant differences of endothermic To, Tp, Tc and $\Delta$H appeared. The surface structure of unmodified agar powder observed by light microscope and scanning electron microscope appeared a continuous surface without any indication of small pores, gaps or point of discontinuity. In cases of spray-dried agar, the unstable structures with pores was resulted. The microstructures of extrusion-dried agar, however, was solid with large gaps and areas of discontinuity in the surface. From the results above, it was suggested that significant differences in phase transition and surface microstructures were clearly related to the physicochemical changes and rheological properties, solubility and gelling ability of the types of agar gel.

• Food Engineering Progress
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• v.14 no.2
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• pp.99-105
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• 2010

Proximate composition of whole hemp seed, paste viscosity of whole hemp seed pellets, bulk density, color, compression force, water solubility and absorption index and bowl life of whole hemp seed flakes manufactured by extrusion process were determined to evaluate whole hemp seed as flake additive. Extrusion process conditions were 35% of moisture content and 90, 100 and 110$^{\circ}C$ of barrel temperature. Content of moisture content, crude protein, crude fat, crude ash from whole hemp seed were 5.67${\pm}$0.02%, 25.93${\pm}$0.16%, 28.21${\pm}$0.56% and 7.70${\pm}$0.08%, respectively. The pellets hemp seed at 100 or 110$^{\circ}C$ had higher paste viscosity as compared to those pellet at 90$^{\circ}C$. The bulk density values of all hemp seed flakes were between 0.24 to 0.43 g/mL, depending on the barrel temperatures. The hardness of flake increased with decreasing percentage of hemp seed in flakes. An increase in barrel temperature from 90$^{\circ}C$ to 110$^{\circ}C$ resulted in increase of WSI and decrease of WAI. The bowl life of hemp seed flakes was increased from 5.8 to 15.5 min with the decrease in percentage of hemp seed. The highest overall quality was showed in flake added with 20% of hemp seed.

• Proceedings of the Korean Society of Tribologists and Lubrication Engineers Conference
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• 1999.11a
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• pp.283-288
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• 1999

The sealing performance of an elastomeric O-ring seat with a temperature gradient has been analyzed for the contact stress behaviors that develop between the O-ring seal and the surfaces with which it comes into contact. The leakage of an O-ring seal will occur when the pressure differential across the seal just exceeds the initial (or static) peak contact stress. The contact stress behaviors that develop in compressed O-rings, in common case of restrained geometry (grooved), are investigated using the finite element method. The analysis includes material hyperelasticity and axisymmetry. The computed FEM results show that the contact stress behaviors are related to a compression rate and a temperature gradient between the vacuum chamber with a groove and the contacting plate with a cooling jacket.

• Proceedings of the Korean Society of Tribologists and Lubrication Engineers Conference
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• 2003.11a
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• pp.341-347
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• 2003

Single flighted screw extrusion is the most cost effective method for the production of film, sheet, pipe and the fundamental step in other processes including blow molding and injection molding The temperature and injection pressure in barrel play a very important role in quality of products. Because thermal distortion and displacement of barrel by temperature difference and injection pressure difference cause irregular resine melting and flow. In this paper thermal distortion and stress of barrel includes pressure and temperature distributions by finite element analysis to understand dynamic characteristics of barrel.

• Journal of Powder Materials
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• v.6 no.1
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• pp.111-118
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• 1999

Ni(Fe)Al powders containing a homogeneous distribution of the in-situ formed AIN and $Al_2O_3$ dispersoids have been produced by mechanical alloying process in a controlled atmosphere using high energy attrition mill. The powders have been successfully consolidated by hot extrusion process. The phase information investigated by TEM and XRD analysis reveals that Fe can be soluble up to 20% to the NiAl phase ($\beta$) at room temperature after MA process. Subsequent thermomechanical treatment under specific condition has been tried to induce secondary recrystallization (SRx) to improve high temperature properties, however, the clear evidence of SRx was not obtained in this material. Mechanical properties in term of strength at room temperature as well as at high temperatures have been improved by the addition pf AIN, and the room temperature ductility has been shown to be improved after heat treatment, presumably due to the precipitation of second phase of $\alpha$ in this material.

• Proceedings of the Korean Society of Tribologists and Lubrication Engineers Conference
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• 2000.11a
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• pp.212-220
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• 2000

Single flighted screw extrusion is the most cost effective method for the production of film, sheet, pipe and the fundamental step in other processes including blow molding and injection molding. The temperature of polymer melts and injection pressure play a very important role in the injection molding machine. Thermal distortion and displacement of screw by temperature difference and injection pressure difference cause adhesive wear by metal-to-metal contact. In this paper we analyze thermal distortion and stress of screw includes pressure and temperature distributions by finite element analysis to understand dynamic characteristics of screw.

• Transactions of Materials Processing
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• v.31 no.2
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• pp.89-95
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• 2022

3D printing products manufactured by material extrusion are used in many industrial fields recently. However, these products are difficult to use in the field due to their low tensile strengths. In order to solve this problem, research on improving the tensile strength of the output using a 3D printer has been continuously conducted. In this study, we performed a tensile test using Universal Testing Machine according to infill pattern, nozzle temperature, bed temperature, and printing speed conditions. Results revealed that tensile specimen of concentric shape had the highest tensile strength in infill pattern condition and that the tensile strength increased linearly with increasing nozzle and bed temperatures. However, the tensile strength decreased with increasing printing speed. Consequently, we confirmed that tensile strength could be increased and decreased depending on output conditions of 3D printing.

• Korean Journal of Food Science and Technology
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• v.23 no.1
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• pp.81-87
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• 1991

To examine the effect of the individual operational variables on extrusion process, test trials of the fractional factorial design of the three process variables at three levels, including feed rate, screw speed and die openings, were carried out by using a laboratory scale twin-screw extruder with three different screw configuration for corn grit with the water addition fixed at 15% of the powder feed rate. As the increase of feed rate, while extrusion temperature(ET), specific mechanical energy input (SME), and residence time(RT) were showed the tendency to decrease, extrusion pressure(EP) was increased and as the increase of screw speed, ET, SME and EP were showed the tendency to increase, but RT was decreased. However, as increase the number of die hole, all system parameters were showed the tendency to decrease. The influence of the change in each process parameters was increased as the increase of the number of reverse element in screw configuration. In case of using the screw configuration with increasing number of reverse element at the condition of same process parameters, ET, SME and RT was increased, but EP was decreased. The functional relationships of the system parameters to the process parameters can be quantified by using multiple regression equations(mostly R-sq>0.90) and maped on suface response diagrams to expedite evaluation.

• Korean Journal of Food Science and Technology
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• v.31 no.4
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• pp.1011-1016
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• 1999

This study was performed to search a physical method having high yield and quality and minimum environmental pollution for extraction of pectin from apple pomace. Based on the physical solubilization of plant cell wall under the condition of high temperature, pressure and shearing stress, apple pomace was treated by a corotating intermeshing type twin-screw extruder with the diameter-to-length ratio of 1/20. The specific mechanical energy of extruder was introduced as system parameter for extrusion process modeling and the shaft speed, feed rate and moisture content as process variables. The yield, average molecular weight and galacturonic acid content of water-soluble polysaccharides obtained by extrusion were, respectively, modeled with the linear functions of the system parameter which was of the form as a linear function of process variables. The specific mechanical energy increased with increase of shaft speed and with decrease of feed rate and moisture content. Out of process variables, moisture content had the greatest effect on specific mechanical energy. The yield increased with increase of specific mechanical energy while the average molecular weight and galacturonic acid content increased with its decrease. In aspects of yield and quality of pectin, the results from this study showed the possibility to replace a traditional acidic method with the extrusion treatment of this study.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.53 no.6
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• pp.823-833
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• 2020

The Manila clam Ruditapes philippinarum, is an important marine bivalve that is widely distributed along the west and north coasts of South Korea. It has been used in a variety of Korean foods owing to its superior umami taste. In the present study, we developed a flavoring with an excellent sensory preference from Manila clam using extrusion cooking processing. Optimization of extrusion cooking conditions was performed using response surface methodology (RSM). Barrel temperature (X1, 140-160℃) and screw speed (X2, 400-560 rpm) of the extruder were chosen as independent variables. The dependent variable was overall acceptance (Y, points). The estimated optimal conditions were as follows: overall acceptance (Y): X1=140℃ and X2=560 rpm. The indicated value of the dependent variable overall acceptance (Y) under the optimal conditions was 8.94 points, which was similar to the experimental value (8.82 points). Overall acceptance of the Manila clam flavoring was related to its umami and Manila clam tastes. The electronic nose and tongue results successfully segregated different clusters of the samples between the lowest and highest sensory scores. The sample with the highest sensory score had higher sourness, umami, and sweetness intensities, and the lowest sensory scored sample showed more off-flavor compounds.