• Journal of Korea Foundry Society
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• v.32 no.4
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• pp.181-189
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• 2012

The microstructures of self-designed 7000 series Aluminium alloys added with Sc are observed. Moreover, the mechanical properties of the Sc-added Aluminium alloys are evaluated as a function of tensile temperature to establish the conditions of a following extrusion process. New casting conditions in the aluminium alloys added with Sc could be established by changing the casting speed and stirring time in the existing casting conditions of Aluminium alloys. The Sc addition results in $Al_3(Sc,Zr)$ precipitates in the cast alloys, and leads to the formation of equal-axed grains and fine grains. After homogenization heat treatment at $450^{\circ}C$, the Sc-added Aluminium alloys showed the highest elongation values in the temperature ranging from $300{\sim}400^{\circ}C$.

• Proceedings of the Korean Society for Technology of Plasticity Conference
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• 2006.05a
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• pp.53-56
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• 2006

Magnesium alloy AZ31, which processed by conventional rolling or extrusion, has high anisotropy of mechanical properties in its strength and elongation at room temperature. We compared the influence of differential speed rolling with conventional rolling process on microstructure and mechanical properties of commercial AZ31 sheet. Commercial AZ31 alloy sheets were processed with conventional and differential speed rolling with thickness reduction ratio of 30% at a various temperature. The elongation of AZ31 alloy, warm-rolled by differential speed rolling is larger than those rolled by conventional rolling. Besides, grain size and distribution on microstructure of the conventional rolled materials were coarse and inhomogeneous, on the contrary, those of the differential speed rolled were fine and homogeneous.

• Journal of Korea Foundry Society
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• v.21 no.4
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• pp.246-252
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• 2001

Variation in the microstructure of Mg-5%Al semi-solid slurry during isothermal heating was investigated in relation to initial microstructure, holding time, and holding temperature. Specimens with three different initial microstructures were isothermally heated. Dendritic structure in as-cast ingot was decomposed into solid globules in the semi-solid slurry during isothermal holding, while in the recrystallized specimens prepared by extrusion or rolling the size of solid particles was continuously increased during the heating. Effects of mold temperature and liquid fraction of slurry on the mold filling ability were also studied. Very thin section (0.4 mm) could be successfully filled up to 50 mm by 60% liquid slurry when the mold was heated to $600^{\circ}C$.

• Korean Journal of Food Science and Technology
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• v.27 no.4
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• pp.582-592
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• 1995

To measure rheological properties of the starch dough, an Extrusion Capillary Viscometer(ECV) cell was self-made and attached to Instron machine(Model 1140). Apparent viscosities of corn and waxy corn starch doughs were measured and their gelatinization degrees were determined by enzymatic analysis. When corn and waxy corn starch doughs with $36{\sim}52%$ moisture content were heated at $60{\sim}100^{\circ}C$, come-up time of the cold point of doughs decreased from 220 sec to 140 sec with increased in the moisture content. In the measurement range of $36{\sim}52%$ moisture content and $60{\sim}100^{\circ}C$ heating temperature, both corn and waxy corn starch doughs showed pseudoplastic flow behaviors. At the same shear rate, both shear stress and viscosity of starch dough decreased as the moisture content increased. At the moisture content above 44%, the shear stress and viscosity of starch dough decreased as the heating temperature increased from $60^{\circ}C\;to\;70^{\circ}C$, but increased as the heating temperature increased from $80^{\circ}C\;to\;100^{\circ}C$. When the moisture content increased and heating temperature, the gelatinization degree of starch dough increased from about 10% to about 62%. The gelatinization degree of waxy corn starch dough was $15{\sim}20%$ higher than that of corn starch dough under the same gelatinization conditions. The effects of moisture content on the viscosity of starch dough were examined by Arrhenius equation. As the moisture content increased, viscosity of starch dough decreased. But the effect of moisture content was greater in the range of $80{\sim}100^{\circ}C$ than in the range of $60{\sim}70^{\circ}C$ heating temperature.

• Food Engineering Progress
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• v.14 no.2
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• pp.127-134
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• 2010

This study was to develop high-nutritious energy bar from extruded hemp obtained by extrusion process. Mixture of rice flour and defatted hemp was extruded at a barrel temperature of 110 and 130$^{\circ}C$, and moisture content of 20 and 25%. Properties of extrudates such as bulk density, expansion index, breaking strength, apparent elastic modulus, water absorption index (WAI), water solubility index (WSI) have been analyzed. The antioxidant potential was determined by the DPPH-radical scavenging assay. The expansion index was the highest in rice-hemp extrudate at 130$^{\circ}C$ barrel temperature and 20% moisture content among the other hemp-added extrudates. The WAI was increased with increase in moisture content, while the WSI was increased with increase in barrel temperature. The peak viscosity of rice extrudate had higher valule than those of extrudate added with hemp. DPPH scavenging activity of rice-hemp extrudate at 130$^{\circ}C$ barrel temperature and 20% moisture content showed the highest value. Sensory properties, moisture content and color were assessed for quality of energy bar. The color values of the energy bar indicated decreasing L (lightness) and b (yellowness), and increasing a (redness) after 30 days storage at ambient condition. The highest overall acceptable was the energy bar added with rice-hemp extrudate at 130$^{\circ}C$ barrel temperature and 20% moisture content.

• Journal of Powder Materials
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• v.27 no.1
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• pp.8-13
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• 2020

In this study, we investigated the effects of precipitates and oxide dispersoids on the high-temperature mechanical properties of oxide dispersion-strengthened (ODS) Ni-based super alloys. Two ODS Ni-based super alloy rods with different chemical compositions were fabricated by high-energy milling and hot extrusion process at 1150 ℃ to investigate the effects of precipitates on high-temperature mechanical properties. Further, the MA6000N alloy is an improvement over the commercial MA6000 alloy, and the KS6000 alloy has the same chemical composition as the MA6000 alloy. The phase and microstructure of Ni-based super alloys were investigated by X-ray diffraction and scanning electron microscopy. It was found that MC carbide precipitates and oxide dispersoids in the ODS Ni-based super alloys developed in this study may effectively improve high-temperature hardness and creep resistance.

• Journal of the Korean Institute of Electrical and Electronic Material Engineers
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• v.18 no.12
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• pp.1092-1100
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• 2005

We investigated a carbon nanotube (CNT) oscillator controlled by the thermal gas expansion using classical molecular dynamics simulations. When the temperature rapidly increased, the force on the CNT oscillator induced by the thermal gas expansion rapidly increased and pushed out the CNT oscillator. As the CNT oscillator extruded from the outer nanotube, the suction force on the CNT oscillator increased by the excess van der Waals(vdW) energy. When the CNT oscillator reached at the maximum extrusion point, the CNT oscillator was encapsulated into the outer nanotube by the suction force. Therefore, the CNT oscillator could be oscillated by both the gas expansion and the excess vdW interaction. As the temperature increased, the amplitude of the CNT oscillator increased. At the high temperatures, the CNT oscillator escaped from the outer nanotube, because the force on the CNT oscillator due to the thermal gas expansion was higher than the suction force due to the excess vdW energy. By the appropriate temperature controls, such as the maximum temperature, the heating rate, and the cooling rate, the CNT oscillator could be operated.

• Computers and Concrete
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• v.16 no.2
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• pp.261-274
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• 2015

This study established the standard recommended values and expansion fracture threshold values for the content of steel slag in controlled low-strength materials (CLSM) to ensure the appropriate use of steel slag aggregates and the prevention of abnormal expansion. The steel slags used in this study included basic oxygen furnace (BOF) slag and desulfurization slag (DS), which replaced 5-50% of natural river sand by weight in cement mixtures. The steel slag mortars were tested by high-temperature ($100^{\circ}C$) curing for 96 h and autoclave expansion. The results showed that the effects of the steel slag content varied based on the free lime (f-CaO) content. No more than 30% of the natural river sand should be replaced with steel slag to avoid fracture failure. The expansion fracture threshold value was 0.10%, above which there was a risk of potential failure. Based on the scanning electron microscopy (SEM) analysis, the high-temperature catalysis resulted in the immediate extrusion of peripheral hydration products from the calcium hydroxide crystals, leading to a local stress concentration and, eventually, deformation and cracking.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.4
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• pp.544-548
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• 2005

The objective of this study was to determine the effect of die temperature and dimension on extraction pattern, extract yield, and crude saponin content of extruded white ginseng. The extrusion variables were die temperature $(110\;and\;120^{\circ}C)$ and die dimension (3 holes with 1.0 mm, 2 holes with 2.0 mm, and 1 hole with 3.0 mm diameter). The browness and redness were indicator of active components in ginseng extract. Both were used to evaluate the effect of die temperature and die dimension on release pattern and release rate constant. Browness and redness of extract achieved its lowest value at die temperature $110^{\circ}C$ and 2 holes with 2.0 mm diameter, indicating the lowest extraction rate constant. Extract yield highly increased by extrusion treatment. Extract yield and crude saponin content were the highest at die temperature $120^{\circ}C$ and 1 hole with 3.0 mm diameter. In conclusion, extrusion process has contributed significantly in improvement of release rate of its active components.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.7
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• pp.951-957
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• 2009

In this study, antibacterial activity of extruded ginseng extract by 60 and 80% Et-OH were investigated by agar diffusion assay against two bacteria causing dental caries (Streptococcus mutans and Lactobacillus casei). Extrusion conditions were 20% moisture content $100^{\circ}C$ and $140^{\circ}C$ barrel temperature. The inhibition effect of 60% Et-OH ginseng extract was higher than 80% Et-OH ginseng extract. The minimum inhibitory concentration (MIC) of 80% Et-OH extruded ginseng extract at 140 and $100^{\circ}C$ barrel temperature against L.casei were 100 and 150 mg/mL respectively using broth assay method. The amount of glucosyltransferase (GTase) inhibitory content was the highest in extruded ginseng at $140^{\circ}C$ barrel temperature with 60% Et-OH. Moreover, n-hexane and n-butanol fraction ginseng extract had potential against tested bacteria. Our results demonstrated that antibacterial activities of extruded ginseng extract at $140^{\circ}C$ barrel temperature were more effective than Ex-$100^{\circ}C$, RG and WG.