• Journal of Korea Foundry Society
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• v.16 no.2
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• pp.132-140
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• 1996

Both cast and extruded composites of SiC whisker reinforced 6061 Al alloy matrix were fabricated by high pressure infiltration of the alloy melt into the SiC preform and subsequent hot extrusion of the composite ingots. The micro structures, age hardening behavior and mechanical properties have been examined on the both cast and extruded composites of SiCw/6061. The cast composites of SiCw/6061 were obtained in which SiC whiskers were randomly oriented. Hot extrusion of these cast composites lead to alignment of the whisker in the direction of extrusion. Strengthening effect of whisker in the extruded composites is lower than that of the cast composites. The cast composites of SiCw/6061 showed higher thensile strength and lower elongation than extruded composites of SiCw/6061 at all testing temperatures. Lower tensile strength and higher elongation of the extruded composites were attributable to fine grain structures in which grain boundary sliding occruued preferentially at elevated temperatures.

• Journal of Korea Foundry Society
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• v.37 no.2
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• pp.38-44
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• 2017

Given that the conventional extrusion of high-strength Al alloys such as 7075 aluminum alloys is difficult due to their very low extrudability as compared to that of 6061 aluminum alloys, thixo-extrusion can be used to obtain a high-strength material easily at a lower extrusion pressure as compared to conventional extrusion. In this study, hot- and thixo-extruded 7075 aluminum alloys are prepared by a vertical forward extrusion process and their microstructures, hardness levels, and compressive properties are investigated. Hot-extruded alloy bars are assessed to obtain a microstructure elongated in the extrusion direction, whereas with thixo-extruded alloy bars, it was possible to obtain a microstructure having fine and equiaxed grains by dynamic recrystallization. The resulting isotropy and improved formability at the hot deformation temperature of the thixo-extruded alloy were attributed to the fine and equiaxed grains formed by the thixo-extrusion process.

• Transactions of the Korean Society of Mechanical Engineers A
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• v.33 no.5
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• pp.502-507
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• 2009

Curvature extrusion process has several advantages in comparison to the conventional extrusion and bending process. In the curvature extrusion, the extruded part is directly bent during extrusion. Therefore, it does not need additional bending process after extrusion. In the curvature extrusion process, it is possible to produce curved extruded products that have a constant or various curvatures. It is essential that we predict the curvatures of the extruded product to meet the required curvatures. This paper proposed a theoretical model that can predict the curvature of extruded product produced by the curvature extrusion process. Using the proposed model the movement of guide tool that causes the bending of extruded product was controlled to produce the required curved automotive Al bumper back beam. The effectiveness of the proposed prediction model and the movement of guide tool were verified by the FE analysis and curved extrusion experiment.

• Fisheries and Aquatic Sciences
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• v.11 no.4
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• pp.190-194
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• 2008

We estimated the digestibility and growth rate of juvenile olive flounder (Paralichthys olivaceus) on three diets: raw fish-based moist pellets, moist pellets, and extruded pellets. The diets were created using commercially available methods, and a basic formulated powder. A reference diet was used to compare feed digestibility and the fish growth rate achieved using the experimental diets. The apparent digestibility coefficients (ADCs) of protein for raw fish-based moist pellets and moist pellets were significantly higher (P<0.05) than those for extruded pellets and the reference diet. The ADCs of nitrogen-free extracts (NFE) of extruded pellets and moist pellets were significantly higher (P<0.05) than those for raw fish-based moist pellets and the reference diet. Fish that were fed with the raw fish-based moist pellets showed the greatest weight gain (452.4%), which was not significantly different from that of fish fed with extruded pellets (414.4%; P>0.05). These results indicate that the higher protein efficiency in fish fed with extruded pellets can result in good growth performance within flounder culture systems.

• Journal of Korea Foundry Society
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• v.24 no.6
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• pp.331-339
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• 2004

Melt-extrusion process, a metallic melt poured and solidified up to semisolid state in the container can be directly extruded through the die exit to form a product of bar shape without other intermediate processes. In this study, the fabrication characteristics of the process were evaluated with various process parameters, such as preheating temperature of extrusion dies, extrusion temperature and extrusion ratio. AI-Cu alloys were successfully extruded after squeezing out of liquid during melt-extrusion with smaller force compared to the solid extrusion. Soundly AI-Cu alloy bar was fabricated at the preheating temperature of $500{\sim}520^{\circ}C$. The range of extrusion temperature for soundly melt-extruded AI-Cu alloy bar was increased with increasing extrusion ratio. Mechanical properties of melt-extruded AI-Cu alloy bars were found change with Cu content of the melt-extruded bars due to the occurrence of segregation. The various extrusion temperature yielded equiaxed structure with a grains size about 200 ${\mu}m$.

• Journal of Ginseng Research
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• v.37 no.2
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• pp.219-226
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• 2013

This study was conducted to investigate the effect of extrusion conditions (moisture content 20% and 30%, screw speed 200 and 250 rpm, barrel temperature $115^{\circ}C$ and $130^{\circ}C$) on the acidic polysaccharide, ginsenoside contents and antioxidant properties of extruded Korean red ginseng (KRG). Extruded KRGs showed relatively higher amounts of acidic polysaccharide (6.80% to 9.34%) than non-extruded KRG (4.34%). Increased barrel temperature and screw speed significantly increased the content of acidic polysaccharide. The major ginsenosides (Rb1, Rb2, Rc, Rd, Re, Rf, Rg2s, Rg3s, Rh1, and Rg3r) of KRG increased through extrusion, while the ginsenoside (Rg1) decreased. The EX8 (moisture 30%, screw speed 250 rpm, and temperature $130^{\circ}C$) had more total phenolics and had a better scavenging effect on 2,2-diphenyl-1-picrylhydrazyl radicals than those of extruded KRG samples. The extrusion cooking showed a significant increase (6.8% to 20.9%) in reducing power. Increased barrel temperature significantly increased the values of reducing power, the highest value was 1.152 obtained from EX4 (feed moisture 20%, screw speed 250 rpm, and temperature $130^{\circ}C$). These results suggest that extrusion conditions can be optimized to retain the health promoting compounds in KRG products.

• Transactions of Materials Processing
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• v.31 no.2
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• pp.73-80
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• 2022

In this study, a developed Mg-5Bi-2Al-0.4Mn (BAM520, wt%) alloy was successfully extruded at an extremely high speed of 70 m/min. Microstructural evolution during extrusion and the microstructural characteristics and tensile properties of the very-high-speed extruded BAM520 alloy were then investigated. The homogenized BAM520 billet contained only thermally stable Mg₃Bi₂ phase particles without any Mg₁₇Al₁₂ phase with a low melting temperature. Therefore, the BAM520 alloy exhibited excellent extrudability. The very-high-speed extruded BAM520 alloy had a completely recrystallized grain structure and a typical basal fiber texture. Despite the extremely high extrusion speed of 70 m/min, the extruded BAM520 alloy had a high ultimate tensile strength of 280 MPa due to combined strengthening effects of a small grain size, numerous fine Mg₃Bi₂ particles, and strong basal texture.

• Food Engineering Progress
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• v.15 no.4
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• pp.404-412
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• 2011

The purpose of this study is to prepare extruded rice flours suitable for baking rice cookies. The extruded rice flours were prepared at 100 and 130$^{\circ}C$ temperature and 25 and 27% moisture content in a co-rotating twin screw extruder. The rice extrudates were dried at 100$^{\circ}C$ for 18 hr and subsequently ground into the fine flour. Characteristics of the extruded rice flours were examined by rapid visco analysis, hydration property analysis, differential scanning calorimetry (DSC), and in vitro digestion test. Water absorption, solubility, and swelling power of all extruded rice flours were higher than those of native rice flour. DSC analysis showed that native rice flour had a peak at about 65$^{\circ}C$ while all extruded rice flours did not show any peaks since they were already gelatinized during the extrusion proess. Viscosity of the extruded rice flours decreased with increasing temperature and lowering moisture content in the extrusion proess. The extruded rice flours prepared at 130$^{\circ}C$ exhibited lower viscosity than those prepared at 100$^{\circ}C$. The operating temperature of the extrusion proess was critical for the starch digestion in vitro. The extruded rice flours prepared at 130$^{\circ}C$ showed a rapid decrease in digestible starch content while an increased level of slowly digestible starch content was observed compared to those treated at 100$^{\circ}C$ in the extruder. Cookies were prepared with a mixture of wheat flour and extruded rice flours at the ratio of 7 to 3. The cookies made with the extruded rice flours had lower spread factor and darker yellow color than those prepared with wheat flour only. Hardness of the extruded rice flour-added cookies was similar to that of the wheat flour cookie whereas their overall acceptance was better. Therefore the rice cookies partially supplemented with extruded rice flours may have a potential as early childhood foods which require soft texture and allergy reduction.

• Journal of the Korean Society for Railway
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• v.4 no.3
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• pp.87-93
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• 2001

Characteristics of the local vibration modes of an aluminium extruded panel are investigated by the finite element analysis and modal testing. Practical methods to increase the damping of the local resonances are proposed. Effects by filling urethan foam in the core cavity and by coating tar on the panel surface are compared by experiments. Modified panel structures to shift the local resonance frequency band are proposed. The results of the study are utilized to predict the severe local resonances in the aluminium extruded panels and prevent their undesirable effect on the sound insulation.

• Proceedings of the Korean Society of Precision Engineering Conference
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• 1991.04a
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• pp.46-58
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• 1991

An upper-bound method is applied to determine the final-stage extrsuion load and the deformed configuration of extruded billet. A simple kinematically admissible velocity field for trhee-dimensional deformation at final-stage is proposed. From the proposed velocity field the upper-bound extrusion load, the velocity distribution and the configuration of extruded billet are determined byminimizing the otoal power consumption. Experiments are carried out with full-annealed commercial aluminum billets at room temperature by using different sizes of elliptic punches. The theroretical predictions both in extrusion load and deformed configuration of extruded billet are ingood agreements with the experimentalresults.