• Korean Journal of Food Science and Technology
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• v.27 no.4
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• pp.593-597
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• 1995

To measure theological 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. The effects of heating temperature on the viscosity of starch dough with $36{\sim}52%$ moisture contents were examined in terms of Arrhenius equation. The activation emergy(Ea) of the dough viscosity from the effect of heating temperatures changed from negative(-) to positive(+), as the moisture content increased from 44% to 48% in the corn starch dough and from 44% to 44% in the waxy corn starch dough.

• Journal of Adhesion and Interface
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• v.17 no.3
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• pp.96-103
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• 2016

In this work, pellets consisting of cellulose-based natural fiber bamboo and poly(lactic acid) (PLA) was prepared by extrusion process and then bamboo fiber/PLA biocomposites with various fiber contents were produced by injection molding process. The water treatment effect of bamboo fibers on the flexural, tensile, and impact properties and heat deflection temperature of the biocomposites were investigated. The thermal stability of bamboo and the flexural properties, tensile modulus, and impact strength depended on the presence and absence of water treatment as well as on the fiber content, whereas the heat deflection temperature are influenced mainly by water treatment. The increase of the mechanical and impact properties of biocomposites is ascribed to the improvement of the interfacial adhesion between the bamboo fibers and the PLA matrix by the water treatment. The result suggests that the pre-treatment of natural fibers by using water, which is environment-friendly and labor-friendly, may contribute to enhancing the performance of biocomposites.

• Asian-Australasian Journal of Animal Sciences
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• v.13 no.11
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• pp.1584-1592
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• 2000

Three hundred nursery pigs were used in two growth assays (avg initial BW of 6.5 and 6.0 kg, respectively) to determine the effects of sodium sulfite ($Na_2SO_3$) as an extrusion aid for soy products used in diets for weanling pigs. In Exp. 1, treatments were arranged as $3{\times}2$ factorial with main effects of soy product [soybean meal (SBM), extruded SBM, and dry-extruded whole soybeans (DEWS)] and concentration of $Na_2SO_3$ (0 and 10 g/kg of soy product). The extruded SBM and DEWS treatments were processed in a dry extruder ($Insta-Pro^{(R)} $, Triple F Nutrition, Des Moines, IA) with barrel temperatures and throughputs of $169^{\circ}C$ and 578 kg/h, and $147^{\circ}C$ and 598 kg/h, respectively. All diets were formulated to 3.5 Mcal/kg DE, with 0.92% lysine for d 0 to 14, and 0.76% lysine for d 14 to 28. For d 0 to 14, there was a tendency for pigs fed diets with $Na_2SO_3$ to have greater ADG (p<0.08), and pigs fed SBM to have greater ADFI (p<0.02), thus pigs fed the extruded soy products has 15% greater gain/feed than those fed SBM (p<0.007). For d 14 to 28, there were no differences in ADG or gain/feed among pigs fed diets with SBM and those fed diets with the extruded soy products (p>0.15). However, pigs fed DEWS had greater ADG than pigs fed extruded SBM, and pigs fed $Na_2SO_3$ had greater ADG and ADFI compared to those not fed $Na_2SO_3$ (p<0.02 and 0.08, respectively). The positive response in ADG and gain/feed to the addition of $Na_2SO_3$ resulted with SBM and extruded SBM treatments, and not with DEWS (interaction effect, p<0.04). Overall (d 0 to 28), pigs fed DEWS had greater ADG (p<0.01) and gain/feed (p<0.08) than pigs fed extruded SBM. Also pigs fed diets with $Na_2SO_3$ had greater ADG, ADFI, and gain/feed compared to those fed diets without $Na_2SO_3$ (p<0.002, 0.04, and 0.04, respectively). Exp. 2 was designed as a $2{\times}3$ factorial with main effects of soy product (SBM and DEWS) and concentration of $Na_2SO_3$ (none, 7.5, and 15.0 g/kg of soy product). As in Exp. 1, all diets were formulated to 3.5 Mcal/kg DE, with 0.92% lysine for d 0 to 13, and 0.76% lysine for d 13 to 53. At a constant processing temperature (148 to $149^{\circ}C$, $Na_2SO_3$ increased throughput of the extruder (578, 595, and 602 kg/h for the 0, 7.5, and 15.0 g/kg additions, respectively). For d 0 to 13, treatment had no effect on ADG or ADFI, but gain/feed decreased for pigs fed SBM with increasing concentrations of $Na_2SO_3$, and increased for pigs fed DEWS with increasing concentrations of $Na_2SO_3$ (SBM vs DEWS sulfite quadratic interaction, p<0.03). For d 13 to 35, pigs fed DEWS had greater ADG (p<0.01) and gain/feed (p<0.001) than pigs fed SBM. Also, ADFI decreased and gain/feed increased with increasing concentrations of $Na_2SO_3$ (linear effects, p<0.04 and 0.01, respectively). Overall, pigs fed the diets with DEWS had greater ADG and gain/feed than pigs fed SBM (p<0.003 and 0.002, respectively), and $Na_2SO_3$ tended to decrease ADFI and increase gain/feed (linear effects, p<0.07 and 0.06, respectively). In conclusion, pigs fed DEWS had greater rate and efficiency of gain than pigs fed SBM. Also, adding $Na_2SO_3$ prior to extrusion increased yield and feed efficiency.

• Journal of Korean Tunnelling and Underground Space Association
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• v.13 no.4
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• pp.319-345
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• 2011

In case of tunnels in cold regions, a freeze of groundwater around tunnel may act as a barrier of tunnel drainage in winter, or may cause the inner extrusion of lining. In spite of that, a design of insulation for preventing the frost damage of tunnel lining has not been introduced in Korea, while foreign countries such as Norway and so on have a standard on insulation. In this study, a few freezing cases of road tunnels have been reviewed, and the results show that the freezing protection is necessary. In order to characterize the thermal distribution in the tunnel, following measurements have been performed at Hwa-ak tunnel; the temperature distribution by longitudinal lengths, the internal temperature of lining and the temperature distribution of the ground under pavement. From these measurements, the characteristics of the tunnel's internal temperature distribution due to temperature change in the air has been analyzed. Based on the measurement results on the temperature distribution at Hwa-ak tunnel, thermal flow tests on the rock specimen with and without insulation have been performed in the artificial climate chamber to investigate the performance of the insulation. Also, a number of 3D numerical analyses have been performed to propose appropriate insulation and insulation thicknesses for different conditions, which could prevent the frost damage of tunnel lining. As a result of the numerical analysis, air freezing index of 291$^{\circ}C{\cdot}$ Hr has been suggested as the threshold value for freezing criteria of groundwater behind the tunnel lining.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.11
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• pp.1848-1856
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• 2013

This study is designed to examine the change in physical properties of extruded brown rice-vegetable mix at different temperatures and $CO_2$ gas injections. Moisture content and screw speed were fixed to 27% and 100 rpm respectively. Die temperatures and $CO_2$ gas injections were adjusted to 60, 80, $100^{\circ}C$ and 0, 150 mL/min, respectively. The ratio of ${\alpha}$-brown rice, brown rice and sugars (oligosaccharides and palatinose) was fixed to 25, 50 and 16%, respectively. Green tea, tomato and pumpkin powder were blended individually at 9%. Specific mechanical energy (SME) input decreased as die temperature for each vegetable addition increased. All extrudates decreased in density and breaking strength, but increased in specific length and water soluble index as $CO_2$ gas injection increased. Elastic modulus decreased as the die temperature and $CO_2$ gas injection increased. Extruded green tea mix with $CO_2$ gas injection at 150 mL/min was larger pore size and higher amount of pore than the tomato and pumpkin extrudates with $CO_2$ gas injection. Cold extrusion with $CO_2$ gas injection at $60^{\circ}C$ die temperature could be applicable for making Saengsik (uncooked food).

• Journal of the Korean Society of Food Science and Nutrition
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• v.46 no.6
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• pp.751-758
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• 2017

The objective of this study was to determine the effects of moisture content and screw speed on the physical properties of extruded soy protein isolate (SPI). Expansion index, water absorption index, texture, integrity index, color, and nitrogen solubility index of extruded SPI were analyzed to determine the relationship with extrusion conditions. Extrusion conditions were moisture content (40, 50, and 60%) at a fixed die temperature ($140^{\circ}C$) and screw speed (250 rpm). The other extrusion conditions were screw speed (150, 250, and 330 rpm) at a fixed moisture content (55%) and die temperature ($140^{\circ}C$). Specific mechanical energy (SME) input decreased as moisture content increased from 40 to 60%. However, SME input increased as screw speed increased from 150 to 330 rpm. Expansion ratio and piece density decreased as moisture content and screw speed increased, and specific length increased as moisture content and screw speed increased. The extruded SPI at 40% moisture content had higher water absorption index, texture, and color differences than those of the extruded SPI at other moisture contents (50 and 60%). however, the extruded SPI at 40% moisture content had lower integrity index and cutting strength than those of the extruded SPI at other moisture contents (50 and 60%). In conclusion, the physical properties of extruded SPI were more affected by moisture content than screw speed.

• Preventive Nutrition and Food Science
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• v.6 no.3
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• pp.158-162
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• 2001

Blends of pork meat (20%), defatted soy flour (25%), and corn starch (48.61~53.71%) were prepared with or without additional non-meat ingredients, i.e., onion powder (1%), alone or in combination with carrot powder (1.5%) or extract (1.5%), or defatted oat flour (5%). All blends were formulated for 22.78% moisture, with water added where necessary. They were extruded using a laboratory single-screw extruder at 16$0^{\circ}C$ profess temperature and 170 rpm screw speed. The additional ingredients generally decreased product expansion and increased bulk density and shear force. When the product with no additional ingredient and the product with onion powder were evaluated by trained sensory panelists, \"grain complex\" was the most intense flavor note for both. With 1 % onion powder in feed, a distinct \"onion\" flavor note was detectable in extrudates. All the products may be considered \"healthful\" based on nutrient profiles.t; based on nutrient profiles.

• Food Science and Biotechnology
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• v.17 no.1
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• pp.118-122
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• 2008

The use of tartary buckwheat flour as a source of dietary rutin has been limited because of the enzymatic degradation of rutin during the dough-making process, which results in a bitter taste. A variety of pretreatment regimes, including heating, steaming, boiling, and extruding, were evaluated in relation to the inactivation of the rutin-degrading enzyme responsible for rutin loss and color change during dough-making. Steaming (120 see), boiling (90 see) buckwheat grains, or extruding (180 rpm/min at $140^{\circ}C$) the flour resulted in the retention of >85% of the original rutin and eliminated the bitter taste in the hydrated flours. In contrast, dry heating at $140^{\circ}C$ for 9 min or microwaving at 2,450 MHz for 3 min did not reduce the rutin loss, and the bitter taste remained. Unlike in the flour, the rutin degradation in water-soaked grains was insignificant at room temperature. Moreover, the samples treated by steaming, boiling, or extrusion were darker and more reddish in color.

• Carbon letters
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• v.19
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• pp.89-98
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• 2016

Taguchi’s experimental design was employed in the melt spinning of molten mesophase pitch to produce carbon fibers. The textures of the obtained carbon fibers were radial with varied crack angles, as observed by scanning electron microscopy and polarized optical imaging. The diameter, crack angle, preferred orientation, and tensile modulus of the produced samples were examined to investigate the influence of four spinning variables. The relative importance of the variables has been emphasized for each characteristic. The results show that thicker carbon fiber can be obtained with a smaller entry angle, a higher spinning temperature, a reduced winding speed, and an increased extrusion pressure. The winding speed was found to be the most significant factor in relation to the fiber diameter. While it was observed that thicker carbon fiber generally shows improved preferred orientation, the most important variable affecting the preferred orientation was found to be the entry angle. As the entry angle decreased from 120° to 60°, the shear flow was enhanced to induce more ordered radial alignment of crystallite planes so as to obtain carbon fibers with a higher degree of preferred orientation. As a consequence, the crack angle was increased, and the tensile modulus was improved.

• Journal of the Korean Society of Manufacturing Process Engineers
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• v.15 no.3
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• pp.28-35
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• 2016

Forging operations are non-stationary processes occurring because of indirect pressure, generally, under conditions of three-dimensional stress and deformation. Furthermore, due to friction and the constraints of die geometry, deformation is not homogeneous. Material flow and deformation are largely determined by the shape of the tools. It is well known that net-shape forging can improve the mechanical strength of the final product as well as reduce material waste. Oxygen-free copper that is used for electrical and electronic components has excellent electrical and thermal conductivity. Oxygen-free copper parts have a low productivity in cutting process. Thus, the forging process is performed in order to improve the low productivity in cutting process. The forging of oxygen-free copper for electrode body parts was modeled using finite element simulation and forging experiments that were conducted for producing electrode body parts at room temperature. In order to reduce the cost of cutting products, the forging was performed in a closed cavity to obtain near-net or net-shape parts.