• Clean Technology
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• v.12 no.4
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• pp.198-204
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• 2006

The modification of biodegradable polycaprolactone was accomplished by reactive extrusion with various contents of free radical initiator. Reaction conditions were in the temperature range of $130^{\circ}C$ to $180^{\circ}C$ with initiator contents of 0.1, 0.3, 0.5 and 1.0 wt%. To characterize the modified polycaprolactone (PCL), molecular weight was measured by gel permeation chromatography(GPC) and thermal, mechanical and rheological properties as well as biodegradability were measured. The modified PCL (MPCL) with 1% of initiator showed ca. 20% increase in crystallinity and ca. 50% increase in tensile modulus. Also, a large increase in rheological properties such as complex viscosity, storage and loss modulus was observed. The biodegradability of most MPCL was higher than that of virgin PCL.

• Journal of Microbiology and Biotechnology
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• v.29 no.5
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• pp.721-730
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• 2019

The probiotic Lactobacillus acidophilus KBL409 was encapsulated with alginate (Al) and alginate-chitosan (Al/Chi) through extrusion method. The sizes and zeta potentials of microspheres were measured to confirm encapsulation. To evaluate the protective effect of microspheres against gastrointestinal fluids, all the samples were exposed to simulated gastric fluids (SGFs, pH 1.5) at $37^{\circ}C$ for 1 or 2 h, followed by incubation with simulated intestinal fluids (SIFs, pH 6.5) for 2 h. The mucoadhesive ability of microspheres was evaluated using the intestinal epithelial cell line HT29-MTX. To extend the shelf-life of probiotics, lyoprotectants such as disaccharide and polysaccharide were mixed with free or encapsulated cells during the freeze-drying process. The size of the microspheres demonstrated a narrow distribution, while the zeta potentials of Al and Al/Chi-microspheres were $-17.9{\pm}2.3$ and $20.4{\pm}2.6mV$, respectively. Among all the samples, Al/Chi-encapsulated cells showed the highest survival rate even after exposure to SGF and SIF. The mucoadhesive abilities of Al and Al/Chi-microspheres were higher than 94%, whereas the free L. acidophilus showed 88.1% mucoadhesion. Ten percent of sucrose showed over 80% survival rate in free or encapsulated cells. Therefore, L. acidophilus encapsulated with Al and Al/Chi-microspheres showed higher survival rates after exposure to the gastrointestinal tract and better mucoadhesive abilities than the free cells. Also, sucrose showed the highest protective effect of L. acidophilus during the freeze-drying process.

• Journal of Surface Science and Engineering
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• v.43 no.6
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• pp.278-282
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• 2010

In this research, the friction and wear characteristic behaviors of coating materials of TiAlN and CrAlN were investigated. The wear test was conducted in air and un-lubricated state using the reciprocating friction wear tester. Temperature were 50 and $120^{\circ}C$, and load were 3, 7, and 11 kgf for tests. By comparing the coefficient of friction and observing the wear microstructure, the friction and wear characteristic behaviors of TiAlN and CrAlN coating layers on SKD61 were investigated. The coefficient of friction of CrAlN coating was lower than that of TiAlN at all conditions. Therefore, CrAlN was suggested to be more advantageous coating than TiAlN for the extrusion mold of aluminum.

• Journal of the Korean Society for Heat Treatment
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• v.26 no.4
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• pp.165-172
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• 2013

In the present study, the microstructure and solution treatment response of Al-Zn-Mg alloys bars by thixo-extrusion was investigated. The alloy bars were solution treated at 400, 430, 460 and $490^{\circ}C$ for various times. In order to examine the microstructures and phase analysis of the samples after solution treatment, it was performed by optical and scanning electron microscopy. And, Vickers hardness and electrical conductivity was measured on the solution treated samples for each condition to investigate the solution treatment response of extruded bars during solution treatment. The results show that the optimum solution heat treatment conditions of thixo-extruded Al-Zn-Mg alloy for minimization of the grain growth and degradation promotion of the second phase is a temperature of $460^{\circ}C$ and holding time of 0.5 to 2 h.

• Journal of the Korea Institute of Military Science and Technology
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• v.19 no.5
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• pp.559-566
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• 2016

Cables for Towed Array Sonar System(TASS) were developed. In order to verify the performance of cables, environmental and operational conditions as well as functional requirements were investigated during design stage. Double armored high and low voltage integrated cable for towed body and two kinds of cables, armored and light weight power and optic hybrid cables for towed array sensor system were developed by modeling and simulation. Customized manufacturing process and test method, such as foam extrusion and dynamic fatigue test were applied to this development. In conclusion, underwater towed hybrid cable with high tensile strength and compact structure were developed.

• Journal of the Korean Geotechnical Society
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• v.19 no.6
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• pp.189-206
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• 2003

During tunnel excavation in urban area a systematic monitoring is important for the purpose of determination of support type and quantity, as well as for the control of stability of both surface structures and the tunnel itself due to the frequently, and in many cases, abruptly changing ground condition. In Austria absolute displacement monitoring methods have replaced relative displacement measurements by geodetic methods to a large extent. Prompt detection of weak ground ahead of the tunnel face as well as better adjustment of excavation and support to the geotechnical conditions is possible with the help of the improved methods of data evaluation on sites. Deformation response of the ground to excavation starts ahead of the tunnel face, therefore, the deformation and state of the tunnel advance core is the key factor of the whole deformation process after excavation. In other words, the rigidity and state of the advance core play a determining role in the stability of both surface structures and the tunnel itself. This paper presents the results from detailed three-dimensional numerical studies, exploring vertical displacements, vector orientations and extrusions on tunnel face during the progressive advancement for the shallow tunnel in various geotechnical conditions.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.9
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• pp.1407-1414
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• 2014

Physicochemical properties of rice-based expanded snacks extruded with rice flour, high amylose starch, and isolated soy protein were investigated using a twin-screw extruder. The ingredients were extruded at various feed moisture contents (19~23%) and screw speeds (200~400 rpm) at a constant feed rate (43.4 kg/hr). Bulk density and apparent density of rice snacks were 0.06~0.21, and 0.55~0.65 respectively. Bulk density, apparent density, water absorption index, and breaking strength of rice snacks increased with increasing feed moisture content and decreasing screw speed. However, expansion and water solubility index of rice snacks increased with decreasing feed moisture content and increasing screw speed. Hunter's color L values of rice snacks was lower with increasing screw speed at feed moisture contents of 19% and 21%, but was not significantly different from a feed moisture content of 23%. On the other hand, a and b values of rice snacks were higher with increasing screw speed a feed moisture content of 19%. X-ray diffraction intensity of rice snacks decreased with decreasing feed moisture content and increasing screw speed. X-ray diffraction of rice snacks was V-type at feed moisture contents of 19% and 21% and screw speeds of 300, and 400 rpm. In the microstructure of the cross section of rice snacks, air cells in rice snacks were not well formed, and cell walls were thicker with increasing feed moisture content and decreasing screw speed.

• Korean Journal of Food Science and Technology
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• v.39 no.2
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• pp.146-151
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• 2007

Resistant starch (RS) content, paste viscosity, water solubility and absorption index, bulk density, color, compression force, and bowl life of Goami flakes manufactured by extrusion process were determined to evaluate Goami (high fiber rice) as a food material. Various extrusion process conditions included barrel temperature (90, 110, $130^{\circ}C$) and moisture content (50, 55%). RS content in the extruded pellet and defatted flake ranged from $8.00{\sim}8.56%$ and $6.57{\sim}9.53%$ respectively. RS content increased as moisture increased from 50% to 55%. Peak viscosity, trough viscosity, final viscosity, and setback viscosity of the extruded pellet and defatted flake decreased with steeping for 1 hr, and the breakdown viscosity significantly increased. The water solubility and absorption index increased in the flake compared to Goami and extruded pellet. The water solubility index of the extruded pellet was lower than that of Goami, while its water absorption index was higher than Goami. The bulk density of the flake ranged from $0.35{\sim}0.44$ g/mL. The bowl life of the flake was $12.4{\sim}19.4$ min, which was longer than commercial breakfast cereals on the market.

• Korean Journal of Food Science and Technology
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• v.25 no.1
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• pp.1-8
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• 1993

Extruded defatted soy flour (DSF) with twin screw extruder was compared with steam treated DSF for soy sauce fermentation. Independent variables of response surface methodology (RSM) for extrusion were barrel temperature $(145{\sim}165^{\circ}C)$, feed moisture content $(25{\sim}35%)$, and feed rate $(20{\sim}30\;kg/hr)$. Extrusion conditions for production of the extrudates having highest water absorption capacity, lowest bulk density and highest expansion ratio were obtained by regression analysis of each dependent variable. Electron photomicrographs revealed significant increase of porosity inside the koji made from extruded DSF. Therefore, growth of fungi inside the koji made from extrudates of DSF was accelerated to achieve higher activities of protease, ${\alpha}-amylase$, and glucoamylase compared to the koji made from steamed DSF. Although amino acid composition of soy sauces prepared from two different DSF did not show any significant difference, the content of free amino acids in soluble nitrogen compounds was higher $(13%{\pm}2)$ in soy sauce made from extruded SDF. During the whole period of fermentation color of soy sauce made from extrudates of DSF was darker. Sensory evaluation did not reveal any serious off-odor and off-taste in the soy sauce fermented from extruded DSF.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.2
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• pp.306-310
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• 2005

The comparison in release rate constant and properties of extracts from extruded raw ginseng and extruded white ginseng was conducted to apply extrusion process for manufacturing of released ginseng tea bag. Dry raw ginseng and white ginseng powder were extruded at 20∼30% moisture content and 200∼300 rpm by using an experimental twin-screw extruder. Browness and redness (both indicated the releasing of saponin and ginsenosides) were increased with the increase in the screw speed and the decrease of moisture content. Crude saponin and water solubility index (WSI) of both ginseng also share the same behaviour against the level of screw speed and moisture content, as well as browness and redness. The particle size effects of extruded raw ginseng at 20% and 28% moisture content on absorbance of released extract at 260 up to 560 nm, WSI, and water absorption index were determined. While particle size decreased from 800∼1000 nm to 200∼500 nm, absorbance and WSI are decreased. Absorbance and WSI shown increasing level while moisture content was decreased. In conclusion, the formation of pores by expansion and disruption of cell wall in extrusion cooking were obviously responsible to increase the amount of released extract of extruded ginseng and its WSI as well. The extrusion process turns out be the efficient process for manufacturing of commercial ginseng tea product than those of other thermal processes.