• 한국농촌건축학회논문집
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• 제14권4호
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• pp.135-142
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• 2012

This study is aimed to investigate the dimension feature of the plane about the economic type farming village Korean-style house progressed in the Chonnam province and Longitudinal feature and tries to reveal this feature through the comparing analysis with the traditional house positioned in the Chonnam province. This result is as follows. First, the main feature in plane is the setting up the column interval in front when comparing the house of Happy Village and traditional house. In case house of the Happy Village, after firstly fixed the limited scales, sizes are determined, this is due to control the set up in the post interval in this in range. Second, in the case of the traditional houses, 0.68 ratio of the building height about the side length and 0.19 ratio of the eaves extrusion about the side length are consistent ratio about dimensions. However, there is no consistent ratio or fixed law, the various dimensions show up in case of the house of Happy Village. It will be inevitable that space of the post increases for the convenience of life of the modern people. However, it has to sublate and to disregard as the identity of the morphological shown up in the Korean-style house the more various construction standards will need to be presented.

• 한국표면공학회지
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• 제41권3호
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• pp.109-113
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• 2008

High strength 7xxx series Al-Zn-Mg alloy have been investigated for using light weight automotive parts especially for bump back beam. The composition of commercial 7xxx aluminum has the Zn/Mg ratio about 3 and Cu over 2 wt%, but this composition isn't adequate for appling to automotive bump back beam due to its high resistance to extrusion and bad weldability. In this study the Zn/Mg ratio was increased for better extrusion and Cu content was reduced for better welding. With this new composition we investigated the effect of composition on the resistivity against stress corrosion cracking. As the Zn/Mg ratio is increased fracture energy obtained by slow strain rate test was decreased, which means degradation of SCC resistance. While the fracture energy was increased with Cu contents although it is below 1%, which means improvement of SCC resistance. These effects of composition change on the SCC resistivity were identified by observing the fracture surface and crack propagation.

• 한국주조공학회지
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• 제15권2호
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• pp.184-193
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• 1995

Effects of process parameters during thixocasting, such as solid volume fraction, mold temperature and extrusion ratio, on the mold filling behaviour and fluidity of Mg alloy(AZ91D) have been investigated. The semi-solid ingot held for 60 minutes at the semi-solid temperature range did not contain the equilibrium volume fraction of solid as expected from the phase diagram. Therefore, in order to obtain the desired solid fractions, and to suppress the exaggerated grain growth during heating, it was required to heat the ingot rapidly up to the temperature $10^{\circ}C$ higher than the semi-solid temperature suggested from the phase diagram for a specific volume fraction of solid. The experimental results show that mold filling behaviour and fluidity can be improved with the use of the higher mold temperature and the lower volume fraction of solid, but remain nearly unaffected by the change of extrusion ratio.

• 한국정밀공학회:학술대회논문집
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• 한국정밀공학회 1992년도 춘계학술대회 논문집
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• pp.79-83
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• 1992

According to the variation of hydrostatic pressure on the central axis of deformable material, the V-shaped central bursting defect may be created on extrusion or drawing processes. The process factors whichaffect the generation of defects are die semi-angle, reduction ratio of cross-sectional area, friction factor, material properties and so on. The combination of these factors can determine the prossibility of defect creation and the shape of various round holes which have been created inside already. By the rigid plastic finite element method, this paper describes the observations of change in shape of a round hole with process conditions suchas die semi-angle, reduction ratio of cross-sectional area and friction factorat the unsteady state of axi-symmetrical extrusion process when the round hole is alreadyexisted inside the original billet, and also, the effects of process factors are investigated to prevent the possible defects.

• Elastomers and Composites
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• 제57권3호
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• pp.114-120
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• 2022

The tensile properties of the extruded PC film were measured in the extrusion direction and perpendicular to the extrusion direction. The measured properties were the elastic modulus and Poisson's ratio at the glass transition temperature of PC. The measured orthotropic properties of the film were used for the computer simulation of vacuum forming. In this simulation, three mold shapes were tested: dome, trapezoid, and cubic, and the vacuum was applied between the mold surface and the heated film. The stress, strain, thickness, and stretch ratio distributions of the film in different mold shapes were observed and compared. The thermoforming simulation method used in this study and the obtained results, considering the determined orthotropic properties, can be applied to the thermoforming of various three-dimensional shapes.

• 한국공작기계학회논문집
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• 제18권2호
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• pp.194-200
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• 2009

The extruder type is classified as screw type and non-screw type in terms of the extrusion method. The screw type extruder, which is the most frequently used, is classified as the single screw extruder and the multi-screw extruder. They are classified as vertical type and horizontal type in terms of structure; and those for compounding and for forming in terms of function. The single screw extruder is a universal extruder, most of which is suitable for the extrusion forming of thermoplastic resin. The multi-screw(two-screw, three-screw and four-screw) extruder can increase the extrusion power using the engagement of the screw flank. The single screw extruder does not have a good mixing ratio of the raw material and stable extrusion power, while it has low construction cost and operation cost. In this study, the single screw extruder, which has many weak points compared with the multi-screw extruder, was studied. There have been many studies on the single screw extruder, and they led to its significant development. The existing study method, however, had complex analysis processes and required much time. In this study, the CFD was applied to the performance test and analysis of the extruder, and the optimal design condition of the extrusion power for the screw and die of the single screw extruder was found by comparing the analysis results with the actual performance measurement of the single screw extruder.

• 한국식품과학회지
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• 제27권3호
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• pp.404-413
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• 1995

밀기울의 물리화학적 변형을 유도하기 위하여 3가지 형태의 스크류 조합을 달리한 이축 압출성형 가공시 수반되는 시스템 변수(압출온도, 압출압력, 기계적에너지 소모율, 평균 체류시간)의 변화를 분석하였다. 스크류는 reverse screw element(RSE)를 바렐의 중앙부에 3, 4 및 5개를 조합한 형태를 사용하여 스크류의 회전속도 $280{\sim}380\;rpm$, 원료의 공급속도 $22{\sim}38\;kg/hr$, 원료의 수분함량 $17{\sim}33%$ 범위에서 압출성형을 실시하였다. 압출온도는 RSE의 갯수가 증가할수록 상승하였고, 원료의 공급량과 수분함량이 증가할수록 감소하였다. 압출압력은 원료의 충진율이 감소하면 낮아졌으며, RSE가 많을수록 압출온도가 상승함으로서 용융물질의 점도가 떨어져 압력이 감소하였다. 또 원료의 공급량이 증가하고 원료의 수분함량이 낮을수록 압출압력이 감소하였다. 기계적에너지 소모율(specific mechanical energy; SME)은 원료의 공급량과 수분함량이 증가할수록 감소하였으며, RSE의 갯수를 3개에서 5개로 조합하여 사용함에 따라서 SME가 증가하였다. 평균체류시간(RT)은 RSE를 4개 조합한 경우가 가장 길었고, die hole의 크기가 작을수록 RT도 증가하였다. 원료의 공급량이 증가함에 따라서 RT는 감소하였으며, 원료의 수분함량이 증가될수록 RSE가 3개인 경우에는 RT가 증가하였고 4개 및 5개인 경우는 감소하였다.

• 한국식품영양과학회지
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• 제33권5호
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• pp.899-904
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• 2004

압출성형공법을 이용한 수삼의 전처리를 통한 추출수율의 향상과 최적조건에서 열수 추출한 인삼추출액의 첨가량을 달리하여 저온압출공정으로 제조한 구형과립의 입자분포, 마모율, 용적밀도, 진동밀도, 압축지수와 용출패턴을 결정하였다. 열수추출수율에서 수삼을 압출성형할 때 수분함량이 가장 유의적으로 영향을 미쳤다. 수분함량의 감소와 함께 스크류 회전속도가 증가할수록 압출성형 수삼의 추출수율이 크게 증가하였다. 추출수율이 최대가 되는 압출성형 공정변수는 수분함량 15%, 스크류 회전속도 250 rpm, 사출구 부위온도 13$0^{\circ}C$였다. 동일한 추출조건에서 15개 압출성형 수삼 시료의 평균 추출수율(43.5%)은 홍삼(38.3%)과 백삼(29.0%) 추출수율과 비교하여 크게 향상되었다. 저온압출공정으로 압출성형 수삼농축액(고형분함량 59.2%)의 농도를 5, 20, 30, 40, 50, 60%로 각각 증류수에 희석한 용액 200 mL과 200 g 미세결정 셀룰로오즈를 이용하여 과립화시킬 수 있는 압출성형 수삼추출액의 최대 농도는 60%였으며 추출액의 증가와 함께 입자수율의 증가, 마모율의 감소, 압출지수의 감소 등으로 입자의 물리적 특성은 구형과립을 젤라틴 캡슐에 포장하여 제품화할 수 있었다. 또한 압출성형 수삼 추출액을 포함한 구형과립으로부터 농축액 성분이 10분 이내에 쉽게 용출되므로 구형과립은 젤라틴 캡슐에 적합하다는 결론을 내릴 수가 있었다.

• Asian-Australasian Journal of Animal Sciences
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• 제15권12호
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• pp.1765-1772
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• 2002

Three experiments were conducted to determine the feed processing method best suited for early and conventionallyweaned pigs, and to investigate the effects of different extrusion temperatures on ileal digestibility of amino acids in diets containing different protein sources. In exp.1, a total of 108 pigs (Landrace${\times}$Yorkshire${\times}$Duroc; 24 d of age and 7.60 kg average body weight) were alloted on the basis of sex, weight and ancestry to three treatments in a randomized complete block design. Feed processing methods used were mash (M), simple pellet (SP), and expanded pellet (EP). In exp. 2, a total of 96 pigs (Landrace${\times}$Yorkshire${\times}$Duroc; 14 d of age) were allotted on the basis of sex, weight, and ancestry to three treatments in a randomized complete block design. Diets were mash (M), expanded pellet (EP), and expanded pellet crumble (EPC). In exp. 3, a study was designed to investigate the effect of different extrusion temperatures (100, 120, and $140^{\circ}C$) over the control (untreated) on the ileal digestibility of amino acids in diets containing protein sources such as spray-dried plasma protein (SDPP), whey protein concentrate (WPC), and fish meal (FM). Results in exp.1 showed that ADG, ADFI and the F/G ratio of pigs fed the SP diet were improved (p<0.05) compared with those fed the M or the EP diets, but the digestibility of nutrients was not different (p>0.05) among the treatments. In exp. 2, pigs fed expanded pellet treatments (EP or EPC) had a significantly improved (p<0.05) F/G ratio compared to the pigs fed the M diet which was primarily attributed to the significant reduction (p<0.05) in ADFI, but the overall growth rate of pigs fed expanded pellet diets was not improved. In exp. 3, there was a significant interaction effect (p<0.05) between the extrusion temperature and protein source on the ileal digestibility of amino acids. With an extrusion temperature of $100^{\circ}C$, the ileal digestibility of Lys, Val, Gly and Ser was significantly lower in the diet containing WPC compared to the diet containing SDPP. Increasing the temperature to $120^{\circ}C$ led to significant differences (p<0.05) in the digestibility of Thr and Tyr between diets containing WPC and SDPP. Regardless of extrusion temperatures, the weaned pigs' diet containing either SDPP or FM had significantly higher Lys, Phe, Thr, Val, and Gly digestibility relative to the WPC diet. Results of the present study suggest that simple pelleting of diets containing protein sources such as whey protein concentrate, spray-dried plasma protein and fish meal would be better than the extruded or expanded pellet diets. Extruder or expander processing of weaned pigs' feed could reduce palatability and ileal digestibility of several amino acids and therefore may be responsible for a negative growth response in weaned pigs.

• 한국식품과학회지
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• 제36권2호
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• pp.276-282
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• 2004

쌀보리와 거의 유사한 식품학적 특성을 지니지만 활용도가 극히 낮은 보리 파쇄립을 이용하여 압출성형에 의한 보리 후레이크를 개발하였다. 압출성형시 $100^{\circ}C$ 이상의 온도, 35% 이상의 수분함량에서 파쇄립이 충분히 호화되었으며, 메성보리 파쇄립의 경우 찰성보리에 비해 절단성, roll 분리성 등이 우수하였다. 메성 및 찰성보리 파쇄립의 혼합비율을 달리하면서 압출성형하여 제조한 pellet의 특성을 조사한 결과 찰성보리 파쇄립의 혼합비율이 증가할수록 RVA 상의 최고점도가 감소하였고 또한 겉보기 점도와 항복력이 감소한 반면 유동지수는 증가하였다. 그리고 이를 oil frying하여 제조한 후레이크의 특성을 조사한 결과 찰성보리 파쇄립의 혼합비율이 증가함에 따라 압착강도와 bulk density가 크게 감소하였고 단면상에서의 air cell 크기가 커지고 cell을 이루는 body가 얇아지는 것으로 나타났다. 그리고 관능검사 결과 찰성보리 파쇄립의 혼합비율이 증가할수록 조직감과 맛에 대한 기호도가 증가하였고 메성과 찰성보리 파쇄립의 혼합비율 (60-70):(30-40) 처리구의 경우 관능적으로 가장 바람직한 것으로 나타났다.