• Journal of the Korean Society for Precision Engineering
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• v.16 no.11
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• pp.116-121
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• 1999

Since the material flow near the die part in CONFORM (Continuous Extrusion Forming) process is similar to that of side-extrusion, the side-extrusion model of tube shaped aluminum profiles was studied for the die design in CONFORM process. In this paper, the effects of process parameters in the side -extrusion through a two-hole die face, such as material flow, height and thickness of the tube, velocities of punch and lengths of bearing land were investigated using UBET program and DEFORM commercial FEM code. The optimum lengths of the bearing lands and punch velocities for obtaining the straight shape products required were determined.

• 축산식품과학과 산업
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• v.10 no.1
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• pp.22-30
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• 2021

• Korean journal of food and cookery science
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• v.31 no.3
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• pp.248-254
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• 2015

We conducted this study to investigate the amount of RS and cooking characteristics of the commercial extrusion-cooked noodles. Ten kinds of noodles were selected and grouped according to the storage conditions; dry noodles (3), refrigerated noodles (2), freeze noodles (4), and dry noodle made from wheat flour as a control (not extrusion-cooked). The total starch of commercial noodles ranged from 62.50% to 84.13%, Refrigerated Naengmyeon and dry Dangmyun had high proportions of total starch (respectively 84.13% and 80.13%, respectively). The amounts of apparent amylose ranged from 25.01% to 42.93% and RS ranged from 0.61% to 5.99%. A high proportion of the total starch was rendered digestible by extrusion cooking, and a small amount of RS remained in the samples. Dry Dangmyun had the highest percentages of RS (5.99%), followed by refrigerated Naengmyeon C (2.41%) and dry Jjolmyeon (1.94%), and those of the other noodles were lower than that of the control (1.86%). Cooking properties and texture measurements were evaluated. Cooking loss and turbidity of cooking water were highest in dry Jjolmyeon and dry Naengmyeon. There was little cooking loss in dry Dangmyun and freeze rice noodles. In particular, dry Dangmyun and refrigerated Naengmyeon C containing high amounts of RS and amylose had relatively high measurements of hardness and tensile strength.

• Transactions of Materials Processing
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• v.16 no.8
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• pp.614-620
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• 2007

Deformation characteristics and damage evolution during warm backward extrusion of bulk AZ31 Mg alloy were investigated using finite element analyses. AZ31 Mg alloy was assumed as a hardening viscoplastic material. The tensile tests of AZ31 Mg alloy in previous experimental works showed the ductile fracture even at the warm temperature of $175^{\circ}C$. In this study, damage evolution model proposed by Lee and Dawson, which was developed based on the growth of micro voids in hardening viscoplastic materials, was combined into DEFORM 2D. Effects of forming temperature, punch speed, extrusion ratio and size of work piece on formability in warm backward extrusion as well as on mechanical properties of extruded products were examined. In general, finite element predictions matched the experimental observations and supported the analyses based on experiments. Distributions of accumulated damage predicted by the finite element simulations were effective to identify the locations of possible fracture. Finally, it was concluded that the process model, DEFORM2D combined with Lee & Dawson#s damage evolution model, was effective for the analysis of warm backward extrusion of AZ31 Mg alloys.

• 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.

• Proceedings of the Korean Society of Precision Engineering Conference
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• 1995.10a
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• pp.232-235
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• 1995

A side-extrusion model, meant for deeper understanding of the material flow in the CONFORM (continuous extrusion forming) of trub shaped aluminum profiles is presented. In order to get the desirded straight shape of the extrudate,every part of its cross-section must exit the die with the same velocity. Problem is assumed by plane strain UBET-model to analyze it in a simplified way. This has been done by studying the side-extrusion through a two -hole die face. The flow is balanced by determining the optimum lengths of the bearing lands, i.e., those lengths which result in equal exit velocities of the extrudates. Furthermore, the material flow, as influenced by the punch velocity, has been investigated.

• Food Science and Biotechnology
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• v.14 no.6
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• pp.758-765
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• 2005

Instant powders that only require mixing with water prior to consumption can be produced by extrusion for use in products such as instant beverages. Both extrusion processing conditions and particle size of powder are important to end-product characteristics. In this study, a twin-screw extruder was used under various processing conditions (feed moisture, barrel temperature, and screw speed) to produce extrudates from soft wheat flour, which were ground to powders with particle size ranges of less than 93, 93-145, and $145-249\;{\mu}m$. Effects of adding soy lecithin to wheat flour before extrusion were also investigated. Water absorption, solubility, suspension viscosity, and dispersibility of wheat powders were related to specific. mechanical energy measured during extrusion. Powder particle size was important to instant properties, especially ease of dispersal in water and stability to sedimentation. Addition of lecithin significantly improved dispersibility of powders.

• Korean Journal of Food Science and Technology
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• v.37 no.1
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• pp.15-22
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• 2005

Extrusion with enzyme treatment improved processing characteristics and physiological activity of whole grains, strongly suggesting industrial potential of whole grains for production of cereal-based functional foods containing activated nutraceuticals. Physicochemical properties of whole grains prepared by extrusion were characterized in terms of vitamin, mineral, and resistant starch contents, gelatinization, and digestibility in comparison with those of raw and roasted grains. Extrusion increased grain gelatinization, with degree of gelatinization in extruded barley being seven times higher than that of raw barley. Extrusion improved digestibility of whole grains in comparison with those of raw and roasted grains. Dispersibility of starch was improved through extrusion, while content of resistant starch decreased. Release of ${\beta}-sitosterol$ present in whole grains increased 13-fold when both extrusion and enzyme treatment were used.

• Elastomers and Composites
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• v.55 no.4
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• pp.329-338
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• 2020

In this study, three different die geometries were selected to understand the die characteristics in the film casting extrusion processes. First, large and small-scale T-dies were numerically simulated to observe the scaled-down effect on the flow inside the dies. Second, three different dies-keyhole, linear tapper coat-hanger die (LTCD), and curved tapper coat-hanger die (CTCD)-were numerically observed and discussed according to the mass flow rate. Finally, the die exit velocity profiles and die characteristics were observed and discussed based on the power-law index for the LTCD die. These numerical simulations and numerical data will aid the optimization of the die design in industrial fields.

• Proceedings of the Korean Institute of Electrical and Electronic Material Engineers Conference
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• 2001.07a
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• pp.593-596
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• 2001

In the previous work, the effect of blending with two kinds of low density polyethylene (LDPE) on physical and electrical properties have been investigated. From the results, blending with two kinds of LDPE was effective method on changing the morphology of LDPE and improving the high-field characteristics in high temperature region. Especially, it suggested that the F$\_$BImp/ was associated with the changes of the crystal size. In this work, the relationship between the morphology and the high-field characteristics of blended LDPE was discussed. In addition, the physical and electrical properties of blended LDPE with extrusion treatment were investigated. The two groups of specimen were prepared; Group 1 was prepared by passing 1 time through the extruder included in the film-blowing process, and Group 2 was prepared by passing 2 times through the extruder. From the relation between the crystal size which was perpendicular to the (020) plane and the F$\_$BImp/ of blended LDPE, it was confirmed that the F$\_$BImp/ was associated with the changes of crystal size due to the blending. Moreover, the F$\_$BImp/ of blended LDPE in Group 2 was higher than that of blended LDPE in Group 1. The crystal size of the (020) plane became smaller according to the extrusion treatment. These results suggest that the uniform distribution and dispersion of crystalline occurred due to the extrusion treatment and the morphological change due to the extrusion treatment influenced on the electrical properties of blended LDPE.