• Journal of the Korean Society for Precision Engineering
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• v.21 no.7
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• pp.179-184
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• 2004

In this work, a copper-clad aluminum composite was fabricated using hot hydrostatic extrusion with various extrusion ratios (8.5, 19, 49) and semi-die angles (30, 45, 60 degree) at a temperature of 32$0^{\circ}C$, Material characteristics of copper-clad aluminum composites were determined from compression tests and hardness tests The results showed that for ER of 8.5, the optimum semi-die angle was below or equal to 30 degree and a pressure drop was about 31%. For ER of 19, the optimum semi-die angle was in the range of 40 to 50 degree and a pressure drop was about 38%. In the case of ER=49, the optimum semi-die angle was above or equal to 60 degree and a pressure drop was about 36%. Compressive yield strength was maximum for ER of 8.5 and semi-die angle of 30 degree and the value of maximum was 155 MPa. Uniform hardness distribution was obtained as the extrusion ratio increases and the semi-die angle decreases. In the case of ER=8.5 and semi-die angle of 30 degree, the lowest extrusion pressure and the maximum compressive yield strength was obtained. Therefor, it was concluded that the optimum extrusion condition for fabricated copper-clad aluminum composites under hydrostatic pressure environment was ER of 19 and semi-die angle of 30 degree.

• Preventive Nutrition and Food Science
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• v.6 no.3
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• pp.163-169
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• 2001

To produce expanded, minimally hard extrudates from blends of raw pork meat (20%), defatted soy flour (25%), and corn starch using a single-screw extruder, various combinations of feed moisture, process temperature, and screw speed were evaluated. First series of extrusion runs were conducted according to a central composite rotatable design/response surface methodology (RSM). Upon assessing the full model for each response, insignificant terms were eliminated to determine final response surface models. Screw speed within the range evaluated was found to have no significant effect on expansion ratio (ER) or shear force (SF) of extrudates. Since examinations of the response surfaces and their generated grids of predicted values indicated that maximum ER and minimum SF were likely to be attained with a moisture-temperature combination outside the RSM experimental range, the second series of extrusion runs were conducted with several selected combinations of moisture and temperature to determine a practical optimum extrusion condition. The combination of 22.78% feed moisture, 16$0^{\circ}C$ process temperature, and 170 rpm screw speed was chosen as such a condition, and used in the final extrusion. The final product required less force to break than did commercial pretzel sticks.

• Preventive Nutrition and Food Science
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• v.21 no.3
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• pp.271-280
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• 2016

The effects of $CO_2$ injection and barrel temperatures on the physiochemical and antioxidant properties of extruded cereals (sorghum, barley, oats, and millet) were studied. Extrusion was carried out using a twin-screw extruder at different barrel temperatures (80, 110, and $140^{\circ}C$), $CO_2$ injection (0 and 500 mL/min), screw speed of 200 rpm, and moisture content of 25%. Extrusion significantly increased the total flavonoid content (TFC) of extruded oats, and ${\beta}$-glucan and protein digestibility (PD) of extruded barley and oats. In contrast, there were significant reductions in 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity, PD of extruded sorghum and millet, as well as resistant starch (RS) of extruded sorghum and barley, and total phenolic content (TPC) of all extrudates, except extruded millet. At a barrel temperature of $140^{\circ}C$, TPC in extruded barley was significantly increased, and there was also an increase in DPPH and PD in extruded millet with or without $CO_2$ injection. In contrast, at a barrel temperature of $140^{\circ}C$, the TPC of extruded sorghum decreased, TFC of extruded oats decreased, and at a barrel temperature of $110^{\circ}C$, PD of extruded sorghum without $CO_2$ decreased. Some physical properties [expansion ratio (ER), specific length, piece density, color, and water absorption index] of the extrudates were significantly affected by the increase in barrel temperature. The $CO_2$ injection significantly affected some physical properties (ER, specific length, piece density, water solubility index, and water absorption index), TPC, DPPH, ${\beta}$-glucan, and PD. In conclusion, extruded barley and millet had higher potential for making value added cereal-based foods than the other cereals.