• Journal of the Korean Crystal Growth and Crystal Technology
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• v.17 no.6
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• pp.277-282
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• 2007

The artificial lightweight aggregate (ALA) was manufactured using coal bottom ashes produced from a thermoelectric power plant with clay and, the sintering temperature and batch composition dependence upon physical properties of ALA were studied. The bottom ash (BA) had 13wt% coarse particle (>4.75mm) and showed very irregular shape so should be crushed to fine particles to be formed with clay by extrusion process. Also the bottom ash contained a many unburned carbon which generates the gas by oxidation and lighten a aggregate during a sintering process. Plastic index of green bodies decreased with increasing bottom ash content but the extrusion forming process was possible for the green body containing BA up to 40wt% whose plastic index and plastic limit were around 10 and 22 respectively. The ALA containing $30{\sim}40wt%$ BA sintered at $1100{\sim}1200^{\circ}C$ showed a volume specific density of $1.3{\sim}1.5$ and water absorption of $13{\sim}15%$ and could be appled for high-rise building and super-long bridge.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.3
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• pp.427-433
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• 2013

This study was designed to examine changes in the physicochemical properties of extruded corn fibers with different amounts of feed moisture (30, 40, and 50%). The screw speed and die temperature were fixed to 200 rpm and $140^{\circ}C$, respectively. The crude ash, fat, and protein in corn fiber decreased from the extrusion process. The insoluble dietary fiber in corn fibers decreased, while soluble dietary fiber increased at a feed moisture of 30%. The specific length of the extruded corn fiber increased while the specific mechanical energy input, density, breaking strength, and elastic modulus decreased. The water absorption index (WAI) and reducing sugar content of the corn fibers did not significantly change, but the water soluble index (WSI) decreased as the feed moisture content of the corn fiber increased. On the other hand, the WAI of de-starched corn fiber decreased while WSI and reducing sugars increased as the feed moisture content of the corn fiber increased.

• Journal of Dairy Science and Biotechnology
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• v.24 no.1
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• pp.53-63
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• 2006

Nano and micro capsulation (NM capsulation) involve the incorporation for nanofood materials, enzymes, cells or other materials in small capsules. Since Kim D. M. (2001) showed that a new type of food called firstly the name of nanofood, which means nanotechnology for food, and the encapsulated materials can be protected from moisture, heat or other extreme conditions, thus enhancing their stability and maintaining viability applications for this nanofood technique have increased in the food. NM capsules for nanofood is also utilized to mask odours or tastes. Various techniques are employed to form the capsules, including spray drying, spray chilling or spray cooling, extrusion coating, fluidized bed coating, liposome entrapment, coacervation, inclusion complexation, centrifugal extrusion and rotational suspension separation. Each of these techniques is discussed in this review. A wide variety of nanofood is NM capsulated - flavouring agents, acids, bases, artificial sweeteners, colourants, preservatives, leavening agents, antioxidants, agents with undesirable flavours, odours and nutrients, among others. The use of NM capsulation for sweeteners such as aspartame and flavors in chewing gum is well known. Fats, starches, dextrins, alginates, protein and lipid materials can be employed as encapsulating materials. Various methods exist to release the ingredients from the capsules. Release can be site-specific, stage-specific or signaled by changes in pH, temperature, irradiation or osmotic shock. NM capsulation for the nanofood, the most common method is by solvent-activated release. The addition of water to dry beverages or cake mixes is an example. Liposomes have been applied in cheese-making, and its use in the preparation of nanofood emulsions such as spreads, margarine and mayonnaise is a developing area. Most recent developments include the NM capsulation for nanofood in the areas of controlled release, carrier materials, preparation methods and sweetener immobilization. New markets are being developed and current research is underway to reduce the high production costs and lack of food-grade materials.

• Journal of Nutrition and Health
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• v.39 no.8
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• pp.742-747
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• 2006

This study was performed to investigate the lipolytic effects of Portulaca oleracea L. extract in 3T3-L1 adipocytes. The Portulaca oleracea L. was extracted with extrusion method using twin-screw extruder under $58{\sim}60rpm$ screw speed, $4{\sim}5kg/hr$ feed rate, $140^{\circ}C$ extrusion temperature. The lipolytic action of Portulaca oleracea L. extract was estimated by measuring the amount of glycerol and free fatty acids (FFA) released from 3T3-L1 adipocytes and by measuring the cellular lipid content in 3T3-L1 adipocytes. The hormone sensitive lipase (HSL) mRNA level was analyzed using quantitative real-time PCR. The Portulaca oleracea L. extract at 1 to $100{\mu}g/ml$ suppressed lipid accumulation. The release of glycerol and FFA into the medium, and the mRNA level of HSL were significantly increased by the addition of Portulaca oleracea L. extract at dose-dependent manner. In conclusion, the Portulaca oleracea L. extract was suggested to have the lipolytic effect through release of lipolytic products (FFA and glycerol) of triacylglyceride to the culture medium and suppression of lipid accumulation via up-regulation of HSL gene expression in 3T3-L1 adipocytes.

• Proceedings of the Korean Society for Technology of Plasticity Conference
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• 2005.10a
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• pp.247-250
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• 2005

The need for improved fuel efficiency, weight reduction has motivated the automotive industry to focus on aluminum alloys as a replacement for steel-based alloy. To cope with the needs for high structural rigidity with low weight, it is forecasted that substantial amount of cast components will be replaced by tubular parts which are mainly manufactured by the extruded aluminum tubes. The extrusion process is utilized to produce tubes and hollow sections. Because there is no weld seam, the circumferential mechanical properties may be uniform and advantageous for hydroforming. However the possibility of the occurrence of a surface defect is very high, especially due to the temperature increase from forming at high pressure when it comes out of the bearing and the roughness of the bearing, which cause the surface defects such as the dies line and pick-up. And when forming a extruded aluminum tube, the free surface of the tube becomes rough with increasing plastic strain. This is well known as orange peel phenomena and has a great effect not only on the surface quality of a product but also on the forming limit. In an attempt to increase the forming limit of the tubular specimen, in the present paper, surface asperities generated during the hydroforming process are polished to eliminate the weak positions of the tube which lead to a localized necking. It is shown that the forming limit of the tube can be considerably improved by simple method of polishing the surface roughness during hydroforming. And also the extent of the crack propagation caused by dies lines generated during the extrusion process is evaluated according to the deformed shape of the tube.

• Korean Journal of Food Science and Technology
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• v.21 no.6
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• pp.780-787
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• 1989

The texturization properties of extrudate from isolated soybean protein and rice flour by extrusion cooking were investigated. The addition of up to 30% rice flur to isolated soy proetin could give more tenderness to the texturized extrudate. As the rice flour content increased, die temperature, nitrogen solubility index, and integrity index were decreased slightly with lower chewiness and gumminess. The water content of final extrudate was increased as the addition of rice flour increased, while density was maintained without variation, and rehydration ratio was decreased. The distribution of pressure profile during extrusion were in the range of $15-100kg/cm^3$. As the addition of rice flour increased, scanning electron micrographs demonstrated the gelatinized surface structure of rice starch and the increased air cell size of the testurized extrudate.

• Journal of the Korean Ceramic Society
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• v.43 no.8 s.291
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• pp.504-508
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• 2006

Functionally gradient porous $Al_2O_3-(t-ZrO_2)/HAp$ composites consist of 3 layers were fabricated using the multi-pass extrusion process at the various temperatures. The continuous pores were homogeneously formed in the $2^{nd}$ passed samples and their size was about $180{\mu}m$ in diameter. In the porous composites sintered at $1200-1400^{\circ}C$, the relative density and bending strength increased with the sintering temperature. The maximum values of relative density and bending strength in the $2^{nd}$ passed $Al_2O_3-(t-ZrO_2)/HAp$ composites were 62.2% and 107.8 MPa, respectively. In order to investigate the growth behavior of osteogenic cells on the functionally gradient porous $Al_2O_3-(t-ZrO_2)/HAp$ composites, an in vitro test was performed, using human osteoblast-like MG-63 cells. The cells were well attached and grown on the rough surface of the inside of the functionally gradient porous body.

• Korean Journal of Food Science and Technology
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• v.23 no.3
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• pp.366-369
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• 1991

In order to elucidate texturization mechanism of extrudated protein, egg white lysozyme was heated under high pressure conditions, and its solubility and changes of molecular weight were investigated. Under high pressure conditions of $100,\;300\;and\;600\;kg/cm^2$, solubility decreased gradually with increasing temperature in the samples heated at $70,\;120\;and\;150^{\circ}C$ and decreased notably with increasing pressure at $200^{\circ}C$. Polymerization was found in the samples heated at $150\;and\;200^{\circ}C$ while a band which located below monomer(low-molecular) could be recognized. Molecular weight of the low-molecular was estimated to be about $6,000{\sim}9,000$ and no smaller peptide was recognized. The polymerization may have occured by disulfide crosslinking in the samples heated at $120^{\circ}C$ but other crosslinking may have played a role in those at $150\;and\;200^{\circ}C$.

• Elastomers and Composites
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• v.41 no.4
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• pp.223-230
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• 2006

Rubber compounds have a high viscoelastic property. One of the viscoelastic behaviors during profile extrusion is the swelling of extrudate, and the amount of swelling varies with operational conditions in extrusion. It is well recognized that the elastic portion in the viscoelastic property plays an important role in the extrudate swell. In this study computer simulation of the die swell at the capillary die for several rubber compounds has been performed using commercial CFD code, Polyflow. A non-linear differential viscoelastic model, Phan-Thien-Tanner (PTT) model, was used in the computer simulation. Non-isothermal behavior was considered in the calculation. Distribution of pressure, velocity and temperature in the reservoir and capillary die, and extrudate profiles were predicted through the simulation. The amount of the die swell fur the different rubber compounds was investigated for various flow rates and three types of length to diameter of the capillary die. It is concluded that the PTT model successfully represented viscoelastic behavior of rubber compounds.

• Clean Technology
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• v.15 no.2
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• pp.102-108
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• 2009

In this study, poly(lactic acid) (PLA) was modified by reactive extrusion with a functional monomer GMA(glycidyl methacrylate), MMT(montmorillonite), and initiator to enhance the melt strength. Each modified PLA was prepared with different amounts of GMA and MMT and was characterized by measuring thennal- and melt-viscoelastic properties. The degree of dispersion of MMT was measured by X-ray diffraction(XRD) and transmission electron microscopy(TEM). The glass transition temperature($T_g$) of modified PLA-GMA-MMT nanocomposite decreased with increasing GMA content, but was a little affected by the amount of MMT. Surface analysis showed that the nanocomposite became more intercalated than exfoliated as the amount of MMT increases. The complex viscosity and storage modulus of the nano-composite were greatly increased by addition of MMT.