• Korean Journal of Food Science and Technology
• /
• v.16 no.4
• /
• pp.429-436
• /
• 1984

To expand the utility of barley the experiments on the extrusion characteristics of barley flour for snack processing were carried out and the effects of the extrusion conditions on the quality of the extrudates were investigated. The optimum moisture content of barley flour for snack processing was 20%. The moisture content and the density of the extrudates decreased with increasing extrusion temperature and decreasing die size. The die swell ranged from 0.98 to 2.18 according to various extrusion conditions and decreased with increasing temperature above $150^{\circ}C$. The lightness, redness and yellowness increased at higher temperature. The water absorption index and the water solubility index showed their maximum values at $180^{\circ}C$.The gelatinization degree of the extrudates increased with increasing temperature. The fracture fore, Young's modulus and maximum fiber stress decreased, but the deformation to fracture increased, with increasing temperature and decreasing die size. The yield force in puncture test showed lower values at higher temperature. The size and the fraction of the air cells increased with increasing temperature and decreasing die size. The optimum extrusion conditions of barley for snack processing were at the temperature of $180^{\circ}C$, with the die size of 4.5mm when processed at 160 rpm.

• Korean Journal of Food Science and Technology
• /
• v.18 no.3
• /
• pp.187-191
• /
• 1986

Vitamin retention in rice bran during the extrusion cooking adapted for the rice bran stabilization was studied. The rice bran of different moisture content (9.5% and 15.6%) were extruded with cooking extruder (screw dia: 100mm. strew rpm:900. L/D ratio: 10.0) under the given conditions of specific power consumption(42.1 67.9 W/Kg) and extrusion temperatures $(99-135^{\circ}C)$. The affected retention rates of thiamine, riboflavin and niacin in extruded rice bran were determined. The extruded rice bran with higher moisture level had a lower or similar vitamin retention rate at lower specific power consumption and extrusion temperatures, relatively. The vitamin retention in extruded rice brail with the same moisture level were gradually decreased by the increased specific politer consumption and extrusion temperatures. The vitamin retention of rice bran during the extrusion cooking for the rice bran stabilization were observed as 89.9-97.0% for thiamin, 83.4- 97.3% for riboflavin and 94.0 - 97.7% for niacin, respectively.

• Journal of the Korean Society for Precision Engineering
• /
• v.20 no.5
• /
• pp.73-81
• /
• 2003

In case of hollow cylinder extrusion using porthole die, the effects of extrusion parameters-temperature, the speed of extrusion, the shape of the die and mandrel-on metal flow in porthole die extrusion of aluminum have been investigated. However, there have been few studies about condenser tube extruded by porthole die. Original metal flow of condenser tube by porthole die extrusion is similar to hollow cylinder extrusion but the estimation of metal flow for extrusion parameters is different. For example, variation of chamber length in hollow extrusion only affects the welding pressure, however, the welding chamber length in condenser tube extrusion influences to the welding pressure as well as the deflection of mandrel. This study was designed to evaluate metal flow, welding pressure, extrusion load, tendency of mandrel deflection according to angular variation in the bottom of chamber in porthole die. Estimation was carried out using finite element method in as non-steady state. Analytical results can provide useful information the optimal design of porthole die.

• Journal of Korean Society of Industrial and Systems Engineering
• /
• v.18 no.34
• /
• pp.35-42
• /
• 1995

In the plastic extrusion process, product quality is influenced by work condition for temperature of cylinders and dies. The work conditions are various, so it is difficult to standardization of the work conditions. Therefore, the work conditions are depended on the workers of experience and skill. In the plastic extrusion process, it has five control heating points on the cylinder and three control heating points on the die. In addition, there is one control point on the extrusion process. It is extrusion speed. In this case, we don't know how these affect product quality. We structure the multiple linear regression equation with the temperature of cylinders and dies as independent variables and the product weight as dependent variable. We solve this equation using statistic computer package named Juse-Qcas.

• Transactions of Materials Processing
• /
• v.5 no.2
• /
• pp.156-164
• /
• 1996

To investigate the behavior of plastic deformation in axisymmetric extrusion through square dies, experimental works with the plasticine as a model material are carried out at the room temperature. Some mechanical properties of the model material are determined by compression and ring compression tests. Visioplasticity method using expermental grid distortion in extrusion is introduced to analyze the plastic flow strain rate and strain distribution. In spite of severe deformation during the extrusion through square die the visioplasticity method shows good results for the distribution of effective strain rate and effective strain.

• Journal of the Korean Magnetics Society
• /
• v.6 no.5
• /
• pp.310-316
• /
• 1996

In this study magnetic properties of anisotropic ferrite bonded magnets produced by extrusion molding with a variety of magnetic field, extrusion mold temperature and extrusion rate were investigated. X-ray diffraction study showed the alignment of magnetic powder was decreased by molten flow in extrusion mold. When the temperature of extrusion mold was $20^{\circ}C$, the degree of alignment as much as 82% could be achieved under the applied magnetic field of 4 kOe. The bonded magnets having the remanence of 2.2 kG was able to fabricated by extrusion molding when the packing density of Sr-ferrite powder was 50 vol%.

• Transactions of Materials Processing
• /
• v.19 no.6
• /
• pp.352-356
• /
• 2010

This paper was designed to fabricate the micro-spur gear by the LIGA and hybrid powder extrusion process. It is important to manufacture a micro-die with a high aspect ratio and determine appropriate extrusion conditions for a microforming. Ni has been used to fabricate micro-dies. LIGA process was capable to produce micro-extrusion dies with close tolerance, longer bearing length and adequate surface quality. Superplastic Al-78Zn powders have the great advantage in achieving deformation under low stresses and exhibiting good micro-formability with average strain rate raging from $10^{-3}$ to $10^{-2} s^{-1}$ and constant temperature ranging from 503 to 563K. Al-78Zn powders were compacted into a cylindrical shape ($\Phi3\times$h10mm) under compressive force of 10kN and, subsequently, the compacted powders were extruded by the hybrid powder extrusion process controlling of the temperature holing time for a improvement on formability of Al-22Zn powder. Micro-extrusion has succeeded in forming micro-gear shafts.

• Transactions of Materials Processing
• /
• v.4 no.1
• /
• pp.69-78
• /
• 1995

The arbitrary Lagrangian-Eulerian(ALE) finite element analysis is applied to the axisymmetric hot extrusion through continuous dies. In order to simulate hot forming problems, an ALE scheme for temperature analysis is proposed. The computed results are compared with experimental results as with those by pure Lagrangian method. In the present study mesh control is accomplished by the use of isoparametric mapping of quadrilaterals.

• The Korean Journal of Food And Nutrition
• /
• v.7 no.2
• /
• pp.137-143
• /
• 1994

To optimize extrusion cooking condition of single screw extuder for production of puffed rice extrudate using response surface methodology (RSM), moisture content, barrel temperature and screw speed were determined from contour maps, showing relationship between dependent (hardness, expansion ratio, water absorption index, water solubility Index, degree of gelatinization) and independent variables. Optimum operational conditions for production of puffed rice extrudate with suitable quality properties were moisture content 17%, barrel temperature 1$25^{\circ}C$ and screw speed 210 rpm, respectively.

• Journal of Powder Materials
• /
• v.11 no.1
• /
• pp.34-42
• /
• 2004

The effect of extrusion temperature on the microstructure and mechanical properties were studied in He-gas atomized $Al_{81-(x＋y)}Si_{19}Ni_xCe_y$ alloy powders and their extruded bars using SEM, tensile testing and thermal expansion testing. The extruded bar of $Al_{73}Si_{19}Ni_7Ce_1$ alloy consists of a mixed structure in which fine Si particles with a particle size below 20∼500nm and very fine $Al_3Ni,\;Al_3Ce$ compounds with a particle size below 200nm are homogeneously dispersed in Al martix with a grain size below 500nm. With increasing extrusion temperature, the microstructural scale was decreased. The ultimate tensile strength of the alloy bars has incresed with decreasing extrusion temperature from 500 to 35$0^{\circ}C$ and $Al_{73}Si_{19}Ni_7Ce_1$ alloy extreded at 35$0^{\circ}C$ shows a highest tensile strength of 810 MPa due to the fine namostructure. The addition of Ni and Ce decreased the coefficients of thermal expansion and the effects of extression temperature on the thermal expansion were not significant.