• 한국식품과학회지
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• 제16권4호
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• pp.429-436
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• 1984

스낵가공을 위한 보리의 압출성형특성을 조사하였고 가공조건이 제품의 품질에 미치는 영향을 분석하여 다음과 같은 결과를 얻었다. 압출성형을 위한 원료 보리의 적정 수분함량은 20%였으며 extrudate의 수분함량은 extrusion 온도가 증가할수록 die 크기가 감소할수록 낮았으며 Harper의 실험식에 의한 예측수분함량과 잘 일치하였다. Die swell은 0.98-2.18 정도의 값을 나타내었으며, $150^{\circ}C$ 이상에서 온도가 증가함에 따라 감소하였다. Extrudate의 밀도는 온도가 높을수록 die 크기가 작을수록 감소하였다. 또한 색택은 온도가 증가함에 따라 L, a, b 치가 큰 값을 나타내었다. 흡수율과 용해율은 $180^{\circ}C$에서 최대치를 나타내었으며 호화도는 온도가 증가함에 따라 증가하였다. Extrudate의 파괴응력, 영률, 최대응력은 온도가 높을수록 die 크기가 작을수록 감소하였으며 파괴점까지의 변형은 반대양상을 나타내었다. 또한 온도가 증가함에 따라 extrudate의 내부기공의 크기 및 비율이 증가하였다. 이상의 결과를 종합하여 볼때, 보리 스낵가공을 위한 최적 extrusion 조건은 스크류 회전속도 160 rpm에서 원료수분함량 20%, 온도 $180^{\circ}C$, die 크기 4.5 mm인 경우이었다.

• 한국식품과학회지
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• 제18권3호
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• pp.187-191
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• 1986

미강(쌀겨)의 유지, 단백질 및 vitamin을 효과적으로 활용하기 위한 연구로서, 미강(수분함량 9.5% 및 15. 6%)을 extrusion cooking 처리장치로서 주어진 specific dower consumption ($42.1{\sim}67.9w/kg$범위)extrusion temperature ($99{\sim}135^{\circ}C$범위) 조건에서 extrusion cooking하여, 미강이 함유하고 있는 thiamine, riboflavin 및 niacin의 잔동율에 관하여 연구한 결과를 요약하면 다음과 같다. 미강에 함유되어 있는 thiamine, riboflavin 및 niacin의 잔존율은 extrusion cooking 처리시의 원료수분함량에 영향을 받으며, 수분함량이 많으면 적은 specific power consumption 및 낮은 extrusion temperature에서도 이들 vitamin의 파괴현상이 더 일어난다. 동등한 수분함량의 원료미강을 extrusion cooking 처리할 때, specific power consumption이 커질수록 그리고 extrusion temperature가 높을수록 이들 vitamin의 잔존율이 저하된다. 그리고 전extrusion cooking 조건에서 thiamine은 $89.9{\sim}97.0%$, riboflavin은 $83.4{\sim}97.3%$, niacin은 94.0%. riboflavin은 $83.4%{\sim}97.3%$ 그리고 niacin은 $94.0{\sim}97.7%$의 잔존율을 보이므로써, 전반적으로 순간고온압출공정인 extrusion cooking이. 가열처리보다 높은 vitamin 잔존율을 나타내고 있었다.

• 한국정밀공학회지
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• 제20권5호
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• pp.73-81
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• 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.

• 산업경영시스템학회지
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• 제18권34호
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• pp.35-42
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• 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.

• 소성∙가공
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• 제5권2호
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• pp.156-164
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• 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.

• 한국자기학회지
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• 제6권5호
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• pp.310-316
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• 1996

본 연구에서 인가 자장의 세기, 압출 금형의 온도 및 압출 속도가 페라이트계 이방성 압출 본드 자석의 자기적 특성에 미치는 영향을 조사하였다. 압출 본드 자석 단면에 대한 X-선 회절실험 결과 압출 금형 내의 용융 흐름에 의해 자성 분말의 자장 방향으로의 배향이 억제됨을 알 수 있었다. 압출 금형의 온도가 $20^{\circ}C$ 일 때 4 kOe의 인가자장에서 82 %의 배향도를 얻을 수 있었으며, Sr-페라이트 분말의 충전율이 50 vol%일 때 잔류자속밀도 2.2 kG인 압출 본드 자석을 제조할 수 있었다.

• 소성∙가공
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• 제19권6호
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• pp.352-356
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• 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.

• 소성∙가공
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• 제4권1호
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• pp.69-78
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• 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.

• 한국식품영양학회지
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• 제7권2호
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• pp.137-143
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• 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.

• 한국분말재료학회지
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• 제11권1호
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• pp.34-42
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• 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.