• Fisheries and Aquatic Sciences
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• v.25 no.3
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• pp.175-186
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• 2022

Sea mustard (Undaria pinnatifida), an important edible seaweed belonging to the brown algal family of Alariaceae, contains copious physiologically active substances. It has long been popular in Korea as a food and is frequently consumed in the form of soup. It is also commercially available as a home meal replacement. In this study, we developed a seasoning key base with a high degree of sensory preference from sea mustard using the extrusion cooking process. Extrusion cooking conditions were optimized through response surface methodology. Barrel temperature (X₁, 140℃-160℃) and screw speed (X₂, 158-315 rpm) were set as independent variables, and overall preference was determined as the dependent variable (Y, points). An optimal condition was obtained at X₁ = 148.5℃ and X₂ = 315 rpm, and the dependent variable (Y, overall acceptance) was 7.95 points, similar to the experimental value of 7.81. Umami taste had a relationship with the overall acceptance of sea mustard seasoning. In the electronic nose and tongue, increased sourness and umami intensities were associated with the highest sensory score. The samples were separated well by each characteristic via principal component analysis. Collectively, our study provides imperative preliminary data for the development of various seasonings using sea mustard.

• Korean Chemical Engineering Research
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• v.50 no.6
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• pp.1068-1075
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• 2012

Poly(butylene terephthalate) (PBT)/Nylon6,12 core/shell micro fiber were prepared by extrusion molding. To investigate their optimum extrusion conditions, compatibility of PBT/Nylon6,12 blend micro fiber in conformity to their weight ratio and manufacture temperature was explored with SEM morphology and DSC. The alterations in their mechanical properties by extrusion speed were compared and analyzed through a UTM. In comparison with SEM figures, the domain sizes of Nylon6,12 were gradually declined by increasing the extrusion temperature of blends. Furthermore, according to these SEM images, the phase separation between Nylon6,12 domain and PBT matrix became indistinct with increasing of weight percentage of Nylon6,12. In case of DSC, the boundaries of two peaks were almost disappeared when increasing the extrusion temperature and also intervals of each two melting peaks became narrow as increasing the Nylon6,12 ratio. The mechanical properties including tensile strength, elongation, flexural strength and flexural modulus were increased as the increase in the extrusion temperature until $260^{\circ}C$. However, the mechanical properties were actually deteriorated over $260^{\circ}C$. The tensile strength, elongation, flexural strength and flexural modulus at $260^{\circ}C$ were 560 $kg_f/cm^2$, 220%, 807 $kg_f/cm^2$ and 22,146 $kg_f/cm^2$, respectively. These values are more than intermediate values of mechanical properties of PBT and Nylon6,12. These results mean that there is compatibility between PBT and Nylon6,12. Based on the extrusion conditions that produced optimum compatibility of blend, as a result, our group obtained micro fibers with the core/shell structure.

• Journal of Korean Tunnelling and Underground Space Association
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• v.5 no.4
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• pp.323-336
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• 2003

Recently, the development of tunnel reinforcement method has been required relating to the shallow tunnelling in soft ground. In this study, the improvement method on tunnel stability is proposed by evaluating the efficiency of face reinforcement which enables to control extrusion of advance core, however, it is often neglected in urban tunnelling under the poor ground conditions. Systematic pre-confinement ahead of the face improves the tunnel stability, subsequently, displacement of the crown and surface settlement can be restrained by proper method. 3-dimensional numerical analysis including horizontal reinforcement modelling on a face is applied to estimate the behaviour of a tunnel in relation to the ground and reinforcement conditions. Consequently, extrusion at the face decreases significantly after using the horizontal reinforcement and the effect of reinforcement is much increased in case of applying the supplemental reinforcement ahead of the face together. Especially, confinement effect around the tunnel and the core is proved by means of the core reinforcement in poor ground conditions.

• Food Science and Preservation
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• v.14 no.5
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• pp.451-456
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• 2007

The vitamin C content in extruded comstarch matrix was shown to depend on extrusion process variables (barrel temperature and water content), the packaging method, and the storage period. In addition, loss rates of vitamin C under different processing conditions were calculated. Extrusion process variable were barrel temperature ($80^{\circ}C,\;90^{\circ}C,\;100^{\circ}C$ and $110^{\circ}C$), and water content (25% 30% both w/w). The vitamin C content decreased as barrel temperature increased from $80^{\circ}C$ to $110^{\circ}C$ and water content increased from 25% to 30% when either LDPE plastic film packaging or ON film vacuum packaging were employed. As barrel temperature and water content increased, vitamin C decreased in comstarch packed in either LDPE film or ON film. As temperature increased, vitamin C loss rate increased under both packaging conditions, but the loss tate was only 50% of the LDPE film packaging rate when ON film vacuum packaging was used. In conclusion, the higher the temperature, and the greater the water content, the less vitamin C was inactivated during extrusion cooking, although the loss rah of vitamin C became faster as temperature and water content rose. In conclusion, extrusion process could be applied for making vitamin C matrix to extend vitamin C preservation.

• Korean Journal of Food Science and Technology
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• v.35 no.5
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• pp.849-855
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• 2003

The extrusion effects on solubilization of brown rice, glutinous rice, barley and job's tear were investigated in comparison with raw and roasted whole grains. Whole grains were extruded under 13 different operating conditions, where the process variables were controlled in the following ranges: screw speed, $200{\sim}300$ rpm; temperature, $110{\sim}130^{\circ}C$; moisture, $15{\sim}25%$. Solubilization effects of whole grains by extrusion were characterized in terms of water solubility index (WSI), viscosity, dispersibility and dietary fiber in comparison with those of raw and roasted grains. WSI of whole grains significantly increased by extrusion, especially WSI of glutinous rice containing abundant amylopectin increased twice than WSI of brown rice. The content of soluble dietary fiber was increased due to extrusion treatment, while insoluble dietary fiber decreased concomitantly and the content of total dietary fiber was not nearly changed. Extrusion improved the dispersibility and swelling effects in comparison with that of raw and roasting grains.

• Korean Journal of Food Science and Technology
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• v.22 no.6
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• pp.659-667
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• 1990

Starch acetates were prepared by conventional method, preheat treatment, and extrusion process through acetylation of corn starch with acetic anhydride and their physicochemical properties were investigated. The optimal conditions of the acetylation of starch by conventional method(CSA) was found that starch concentration was 30%, reaction temperature $35^{\circ}C$ and pH 8.5. With increasing the molar ratio of acetic anhydride to anhydrous glucose unit from 0.03 to 0.20, DS(Degree of substitution) value of corn starch acetate prepared at the optimum condition was increased from 0.019 to 0.080, while the acetylation efficiency was decreased from 31.6% to 20.5%. In the case of the preheated (gelatinized), then acetylated starch(PSA), DS value was increased from 0.027 to 0.04 at the fixed molar ratio of the acetic anhydride with increasing preheating temperature from $60^{\circ}C\;to\;90^{\circ}C$. The DS was low as 0.02 in the case of starch acetate prepared by extrusion process(WESA). The CSA and PSA showed lowering gelatinization temperature and enthalpy than raw corn starch with increasing DS. All of starch acetates showed the increased degree of transparency, the decreased lightness and the increased yellowness as compared to the raw corn starch. WESA showed lower apparent viscosity and more close to the characteristic of the Newtonian fluid than CSA and PSA. Intrinsic viscosity was reduced in CSA and WESA, although PSA has a slightly higher one than raw corn starch. The rate of retrogradation of the gels was retarded in all starch acetates.

• Journal of Surface Science and Engineering
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• v.42 no.6
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• pp.272-275
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• 2009

The purpose of this study is to show the friction and wear characteristic behaviors of TiN and CrN coated SKD61 which is applied to Al 6xxx extrusion mold material. The friction and wear characteristic behaviors of both coating layers were investigated by the reciprocating friction wear tester under atmospheric pressure and un-lubricated state. The processing parameters in this study were temperature (50 and $120^{\circ}C$) and load (3, 5, and 11 kgf). This study was carried out while comparing the coefficient of friction and microstructure of TiN and CrN coating layers on SKD61. The coefficient of friction of CrN became lower than that of TiN at all conditions. Therefore, CrN was suggested to be more advantageous than TiN for extrusion mold.

• Journal of the Korean Society for Precision Engineering
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• v.13 no.11
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• pp.106-113
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• 1996

Using stainless steel as the cold forged parts especially the outer parts of automobile is gradually increasing because it can bear up against the erosion and the wear. During cold forging of the stainless steel the working pressure acting on die surface are very high therefore the wear on die surface can be greatly increased. In cold forging processes, die failure must be considered before die design. One of the main reasons of die failure in industrial application of metal forming technologies is wear. The die wear affects the tolerances of forged parts, metal flow and costs of processes etc. The only way to to control these failures is to develop methods which allow prediction of the die wear and which are suited to be used in the desing stage in order to optimize the process. In this paper, the rigid-plastic finite element method was combined with the wear prediction routine and then the forward extrusion process using stainless steel was analysed simultaneously. To minimize the die wear the FPS algorithm was applied and the optimal conditions of die configuration are suggested.

• Transactions of the Korean Society of Mechanical Engineers
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• v.18 no.10
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• pp.2585-2596
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• 1994

Many particle filled materials like Poweder/Binder mixtures for poweder injection moldings, have complicated rheological behaviors such as an yield stress and slip phenomena. In the present study, numerical simulation programs via a finite element method and a finite difference method were developed for the quasi-three-dimensional flows and the two-dimensional flow models, respectively, with the slip phenomena taken into account in terms of a slip velocity. In order to qualitatively understand the slip effects, typical numerical results such as vector plots, pressure contours in the cross-channel plane, and isovelocity controus for the down-channel direction were discussed with respect to various slip coefficients. Slip velocities along the boudary surfaces were also investigated to find the effects of the slip coefficient and processing conditions on the overall flow behavior. Based on extensive numerical calculations varying the slip coefficients, pressure gradient, aspect ratio, and power law index, the screw characteristics of the extrusion process were studied in particular with comparisons between the slip model and non-slip model.

• Proceedings of the KSME Conference
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• 2000.04a
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• pp.230-235
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• 2000

By using the finite element method, the Oyane's ductile fracture integral I was calculated from the histories of stress and strain according to every element and then the forming limit of hydroforming process could be evaluated. The fracture initiation site and the forming limit fer two typical hydroforming processes, tee extrusion and bumper rail under different forming conditions are predicted in this study. For tee extrusion hydroforming process, the pressure level has significant influence on the forming limit. When the expansion area is backed by a supporter and bulged, the process would be more stable and the possibility of bursting failure is reduced. For bumper rail, the ductile fracture integral I is not only affected by the process parameters, but also by the shape of preforming blank. Due to no axial feeding on the end side of the blank, the possibility of cracking in hydroforming of the bumper rail is influenced by the friction condition more strongly than that of the tee extrusion. All the simulation results show reasonable plastic deformation, and the applications of the method could be extended to a wide range of hydroforming processes.