• Proceedings of the Korean Society of Precision Engineering Conference
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• 1994.10a
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• pp.217-222
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• 1994

This paper describes the determination of optimal initial billet size for axisymmetric cold forging products using neural networks. The determination of optimal initial billet size is very important in forging design and forming sequence design, because the result of such designs and forming load can be different by variable initial billet sizes. The forming difficulty has been defined as the degree of difficulty in forming by 3 process ' forward extrusion, backward extrusion and upsetting. By neural networks a forming difficulty can be determined with the ratio of shape and forming process. From the graph of maximum, minimum, and average forming difficulties by variable billet sizes, the optimal billet size can be determined. The initial billets of a solid part and a hollow part whichwas determined by this study are compared with the sequence drawing generated by the one of forming sequence design system.

• Transactions of the Korean Society of Machine Tool Engineers
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• v.17 no.2
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• pp.114-120
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• 2008

This study is to compare and analyze the material flow, deformation characteristics, and forming load of flange by means of similitude experimental method of model material using plasticine. In order to find optimal forming conditions, prototype experiments were designed to investigate forming characteristics of general-purpose flange under various working conditions. As a result of prototype experiments, billet thickness and gap-height ratio was found to be the most influential experimental parameter in flange forming. Forming loads from prototype experiments were compared to the results of finite element analysis after conducting estimation of forming loads of real material. Results of prototype experiments based on model material techniques are expected to be used as a basic data of die design f3r the development of products and process.

• Korean Journal of Food Science and Technology
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• v.26 no.3
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• pp.305-309
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• 1994

Precooked powder of redbean porridge (RP) was prepared by the series of process extrusion, drying, milling and blending with a mixture of whole redbean flour and corn starch and others. The optimum process and quality of products for RP were investigated. After extrusion under the moisture content 24 to 26%, twin screw speed 350 rpm, extrusion temperature 150 to $155^{\circ}C$ and feed rate 60 kg/hr, the product had a higher quality with its natural redbean flavor/color. During the extrusion process, extrusion temperature and specific mechanical energy increased from 150 to $198^{\circ}C$ and from 134 to 144 kwh/ton respectively, as the amount of addition water decreased from 6 to 2 kg/hr. By the hot air drying of redbean extrudate (RE). it could be dried below to 4% moisture content, of which level considered as an optimal moisture content for anti-caking of the powdered product, at $80^{\circ}C$ for 4hrs and at $100^{\circ}C$ for 1.5 hrs respectively. In the sieve analysis of extrudate powder, when the product milled through a mesh size of 0.5 mm or 1.0 mm, about 80% or 65% of the feed was passed a 65 mesh screen respectively. Moisture absorption of final blended products was formed a cake under 100% of relative humidity after 13 hrs of storage. As the amount of RE powder reduced, the flavor score of products decreased by sensory evaluation of products prepared by the different ratio of RE powder, corn starch and sugar.

• Journal of the Korean Society for Precision Engineering
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• v.22 no.3 s.168
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• pp.86-92
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• 2005

In this paper a forward-backward can extrusion process are analyzed by using rigid-plastic FEM simulation. FEM simulation is conducted to investigate forming characteristics such as deformation modes fur different process parameters. Design parameters such as thickness ratio, punch angle, friction factor and diameter ratio are selected to study the effect of them on the pattern of material flow. The analysis is focused mainly on the influences of the design factors on deformation pattern in terms of forming load, extruded length ratio and volume ratio. It is known for the simulation that the forming load, the length ratio and the volume ratio increase as the thickness ratio (TR), the wall thickness in forward direction to that in backward direction, decreases. The various punch angles have slight influence on the forming load. length ratio and volume ratio. However friction factor have little effect on the forming characteristics such as the forming load, volume ratio and so on. In addition the forming load increases as diameter ratio (DR), the outer diameter of a can in forward direction to that in backward direction, increases. Furthermore the extruded length ratio is lowest with a certain value of DR=0.85 among diameter ratios. Pressure distribution exerted on the die-material interface is illustrated schematically.

• Food Engineering Progress
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• v.23 no.2
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• pp.118-124
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• 2019

This study aims to investigate the physical properties of extruded psyllium husk upon the addition of emulsifiers. Three different emulsifiers-glycerol monostearate (GMS), polyglycerol ester (PGE), and sugar ester (SE)-were added to the mixture of psyllium husk and rice powder before extrusion. Extrusion was performed using a twin-screw extruder at 140℃ die temperature, 200 rpm screw speed, and 16% feed moisture content. The physical properties of psyllium husk extrudates including expansion ratio, specific length, piece density, texture profile, color properties, water soluble index, and water absorption index were evaluated. It was observed that the expansion ratio was the highest while the specific length and piece density were the lowest in the control which had no emulsifiers. Texture profile analysis showed that the apparent elastic modulus and breaking strength were highest in the extrudate with a PGE of 0.1%. The adhesiveness was found to be lowest in the extrudates with an SE of 0.1% and GMS of 0.5%. Lightness value was highest in the extrudate with a PGE of 0.1%. Color difference, water soluble index, and water absorption index were highest in the control. The results reveal that some physical properties of extruded psyllium husk were improved with the addition of emulsifiers. This finding provides useful information for the development of psyllium snacks with good physical characteristics.

• Korean Journal of Food Science and Technology
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• v.30 no.5
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• pp.1024-1028
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• 1998

Crystalline structure of the extrudate of high amylose corn starch was studied by X-ray diffractometer and $^{13}C\;NMR$. The X-ray diffraction crystal ratio of the extrudates (barrel temperature $100^{\circ}C$ )of high amylose corn starch slightly increased from 6.08% to 8.37% by increasing feed moisture content from 25% to 45%. But extrudates of high amylose corn starch showed similar crystal ratio on various extrusion conditions. Extrudates of high amylose corn starch (feed moisture content 20%, barrel temp $140^{\circ}C$) showed more enlarged crystal structure than that of non-extrudates. The perpendicular distance of crystal increased by extrusion. Crystal ratio was changed from $6.3{\sim}8.3%$ to $4.5{\sim}5.8%$ during storage at $4^{\circ}C$. Starch configuration was examined with $^{13}C\;NMR$. Double helical content was measured by $^{13}C\;NMR$ method. The highest double helical content (60%) was obtained from high amylose corn starch extrudate (barrel temp.: $100^{\circ}C$, feed moisture content 45%). Double helical contents and resistant starch (RS) yield (pancreatin) were positively correlated. However, double helical content of the extrudates was not changed by the storage at $4^{\circ}C$.

• Korean Journal of Food Science and Technology
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• v.31 no.4
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• pp.1011-1016
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• 1999

This study was performed to search a physical method having high yield and quality and minimum environmental pollution for extraction of pectin from apple pomace. Based on the physical solubilization of plant cell wall under the condition of high temperature, pressure and shearing stress, apple pomace was treated by a corotating intermeshing type twin-screw extruder with the diameter-to-length ratio of 1/20. The specific mechanical energy of extruder was introduced as system parameter for extrusion process modeling and the shaft speed, feed rate and moisture content as process variables. The yield, average molecular weight and galacturonic acid content of water-soluble polysaccharides obtained by extrusion were, respectively, modeled with the linear functions of the system parameter which was of the form as a linear function of process variables. The specific mechanical energy increased with increase of shaft speed and with decrease of feed rate and moisture content. Out of process variables, moisture content had the greatest effect on specific mechanical energy. The yield increased with increase of specific mechanical energy while the average molecular weight and galacturonic acid content increased with its decrease. In aspects of yield and quality of pectin, the results from this study showed the possibility to replace a traditional acidic method with the extrusion treatment of this study.

• Journal of Korea Foundry Society
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• v.39 no.2
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• pp.26-31
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• 2019

In this study, the mechanical characteristics and microstructure of hypereutectic Al-17Si-5Fe extruded alloys prepared by a rapid solidification process (RSP) were investigated. The hypereutectic Al alloy was fabricated by means of RSP and permanent casting. For RSP, the Al alloy melted at $920^{\circ}C$, cooling the specimens at a rate of $10^6^{\circ}C/s$ when the RSP was used, thus allowing the refining of primary Si particles more than when using permanent casting, at a rate of about 91%. We tested an extrusion RSP billet and a permanent-cast billet. Before the hot-extrusion process, heating to $450^{\circ}C$ took place for one hour. The samples were then hotextruded with a condition of extrusion ratio of 27 and a ram speed of 0.5 mm/s. Microstructural analyses of the extruded RSP method and the permanent casting method were carried out with OM and SEM-EDS mapping. The mechanical properties in both cases were evaluated by Vickers micro-hardness, wear resistance and tensile tests. It was found that when hypereutectic Al-17Si-5Fe alloys were fabricated by a rapid solidification method, it becomes possible to refine Si and intermetallic compounds. During the preparation of the hypereutectic Al-17Si-5Fe alloy by the rapid solidification method, the pressure of the melting crucible was low, and at faster drum speeds, smaller grain alloy flakes could be produced. Hot extrusion of the hypereutectic Al-17Si-5Fe alloy during the rapid solidification method required higher pressure levels than hot extrusion of the permanent mold-casted alloy. However, it was possible to produce an extruded material with a better surface than that of the hot extruded material processed by permanent mold casting.

• Korean Journal of Food Science and Technology
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• v.45 no.4
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• pp.473-477
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• 2013

The aim of this study was to identify the optimal ingredient-mixing ratio of Job's-tear and wheat flour subjected to extrusion. A modified distance-based mixture design analysis was chosen for the experimental design. The results showed that the bending failure force, the a-value, and the water absorbtion index (WAI) value had no correlation with the mixture ratio of Job's-tear and wheat flour. However, the diameter of the extrudates, the L- and b-values, and the water solubility index (WSI) value were all found to be correlated to the mixture ratio. While the first three values were determined using a linear model, the WSI value was determined using a quadratic model. The diameter and color had an inverse correlation to the mixture ratio: the higher the ratio of Job's-tear to wheat flour, the lower the diameter and darker the color. The L- and b-values were found to change in accordance with the mixture ratio of Job's-tear to wheat flour. The lowest WSI value was obtained at a 40:60 ratio of Job's-tear to wheat.

• Proceedings of the Korean Institute of Building Construction Conference
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• 2008.11a
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• pp.193-197
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• 2008

This study enforced to produce the planting concrete block which could be applied to various slopes economically. First of all, the physical properties was investigated with the various types of aggregate and aggregate ratio of the paste for the lead to mixture proportion of the planting concrete. As a result, the orchid stone as aggregate and 30% of aggregate ratio of the paste were used as the basic mixture proportion considering 20~30% of maintained void ratio for the growth of plant, over 20% of capillary suction for holding water, and 3MPa as the minimum strength. For the result of the test to the new planting block which was quite different from existing planting concrete block, it could complement the problems and be possible to produce effectively and economically because various slopes like 40ﾟ~75ﾟ, continual produce by extrusion, and pumping out were possible were possible.