• Korean Journal of Food Science and Technology
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• v.18 no.3
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• pp.187-191
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• 1986

Vitamin retention in rice bran during the extrusion cooking adapted for the rice bran stabilization was studied. The rice bran of different moisture content (9.5% and 15.6%) were extruded with cooking extruder (screw dia: 100mm. strew rpm:900. L/D ratio: 10.0) under the given conditions of specific power consumption(42.1 67.9 W/Kg) and extrusion temperatures $(99-135^{\circ}C)$. The affected retention rates of thiamine, riboflavin and niacin in extruded rice bran were determined. The extruded rice bran with higher moisture level had a lower or similar vitamin retention rate at lower specific power consumption and extrusion temperatures, relatively. The vitamin retention in extruded rice brail with the same moisture level were gradually decreased by the increased specific politer consumption and extrusion temperatures. The vitamin retention of rice bran during the extrusion cooking for the rice bran stabilization were observed as 89.9-97.0% for thiamin, 83.4- 97.3% for riboflavin and 94.0 - 97.7% for niacin, respectively.

• Microbiology and Biotechnology Letters
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• v.23 no.4
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• pp.416-424
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• 1995

Mechanism of the cyclodextrin (CD) production reaction by cyclodextrin glucanotransferase (CGTase) using swollen extrusion starch as substrate was investigated emphasizing the structural features of starch granule. The degree of gelatinization was identified to be the most representative structural characteristic of swollen starch. The most suitable degree of gelatinization of swollen starch for CD production was around 63.52%. The structural transformation of starch granule during enzyme reaction was also followed by measuring the changes of the degree of gelatinization, microcrystallinity, and accessible and inaccessible portion to CGTase action of residual swollen starch. The adsorption phenomenon of CGTase to swollen starch was also examined under various conditions. The inhibition mechanism of CGTase by various CDs was identified to be competitive, most severely by a-CD. The mechanism elucidated will be used for development of a kinetic model describes CD production reaction in heterogeneous enzyme reaction system utilizing swollen extrusion starch.

• Transactions of Materials Processing
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• v.12 no.8
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• pp.693-701
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• 2003

In this paper, the influence of frictional conditions on the backward impact extrusion of aluminum battery casing with large aspect ratio has been investigated. In the simulation, MSC.Superforge, a package based on the finite volume method, is used for the extrusion analysis. The formability and earing problem during the production have been evaluated by studying the sensitivity to frictional effects. During the sensitivity analysis, the friction factor was varied from 0.02 to 0.24. As the friction factor is increased, the forming height of the narrow edge is decreased, and the forming height of the wide edge is increased. When the friction factor becomes 0.2, the earing problem does not occur The experimental results show a good agreement with analytical results.

• Transactions of Materials Processing
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• v.16 no.1 s.91
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• pp.67-74
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• 2007

This study is aimed to find out the optimal forming conditions by comparing and analyzing material flow, deformation pattern, and a forming load through rigid-plastic FEM for a flange using pipe. Flanges are widely used for various purposes as connectors of industrial steel pipes which are manufactured by drawing process. The forming feature of flange was reviewed through both heading process and radial extrusion process in a cold working condition. As a result of simulation, the shape of flange can not be made by heading process, but made by radial extrusion process. The effects of design factors, such as gap-height, die-comer radius, and frictional factors on maximum forming load and deformation pattern are investigated for radial extrusion process.

• Journal of the Korean Society for Precision Engineering
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• v.8 no.3
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• pp.93-104
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• 1991

Limit analysis is based on the duality theorem which equates the least upper bound to the greatest lower bound. In this study, limit analysis of axisymmetric forming problem with workhardening materials is formulated by minimizing the upper bound functional and finite element program is developed for forward estrusion. Limit loads, velocity and flow line fields are directly obtained under various process conditions and deformation characteristics such as strains, strain rates and grid distortion are obtained from the optimum velocity components by numerical calculation. The experimental observation was carried out for extrusion and compared with computed results. The good agreement between theoretical and experimental results is shown that the developed programming is very effective for the analysis of axisymmetric extrusion.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.8
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• pp.1270-1277
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• 2003

The extrusion conditions of the soymilk residue and corn grits mixtures were optimized. The experiment was designed according to the D-optimal design of response surface methodology (RSM), which shows 18 experimental points including 4 replicates for three independent variables (screw speed, water content and die temperature). The responses variables such as bending force, expansion ratio, bulk density, water solubility index (WSI), water absorption index (WAI), and color values (L＊, a＊, b＊) were evaluated using response surface analysis. Expansion ratio and WSI decreased with increasing water content, whereas bulk density tended to increase with increasing water content. While greater screw speeds enhanced WSI and yellowness, higher moisture contents decreased the expansion ratio and WSI value. However, die temperature did not influence upon the response variables. The optimum extrusion conditions by numerical and graphical methods were similar: the screw speed, water content, and die temperature were 250 rpm, 22.43% and l28.16$^{\circ}C$ by the numerical method; 250 rpm, 22.43%, and 128.02$^{\circ}C$ by graphical method.

• Korean Journal of Food Science and Technology
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• v.47 no.2
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• pp.149-157
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• 2015

The effects of feed moisture content (25, 35, and 45%), screw speed (230, 250, and 270 rpm), and barrel temperature (130, 140, and $150^{\circ}C$) on the product yield and soluble arabinoxylan (SAX) content from destarched corn fiber (DCF), and its optimization were investigated. The yield and SAX content of corn fiber gum (CFG) from the extruded destarched corn fiber (EDCF) were higher than those of DCF. Statistical analyses revealed that the feed moisture content and barrel temperature had a significant effect on the CFG yield and total SAX content. The optimum extrusion pretreatment conditions were as follows: feed moisture content, 30%; screw speed, 260 rpm; barrel temperature, $133^{\circ}C$. This study showed that the response surface methodology was suitable for the optimization of the extrusion conditions used to maximize the CFG yield and total SAX content from EDCF.

• Proceedings of the Korean Society of Precision Engineering Conference
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• 1997.04a
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• pp.584-588
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• 1997

Lots of forginfs used in automobile and aerospce industries are made in hot or cold working conditions, depending on the size and shape of a product. Usually the die design for new items has been first made on the basis of experiences and many know-hows accumulated in the company and then slightly modified through trial and error method to get the desired forgings without defects. Most of drawings at the die design stage have been manually drawn, butrecently some of forging companies have begun to apply a computer-aided drafting technique to the die design for reducing drafting time as well as repeatedly utilizing standardized parts form registerd data base. In this paper the automated die design technique for forward extrusion of axisymmetric forgings is developed by using AutoLISP language. For this study the representative die system is determined form the investigation of several types of forging dies being currently employed in the metal forming field and the design rules for cold extrusion die are summarized and programmed on a personal computer. A few design examples of forward extrusion die are given and discusses.

• Transactions of the Korean Society of Mechanical Engineers A
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• v.32 no.11
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• pp.1010-1015
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• 2008

In this study, the characteristics of aluminum tube hydroformed products at different extrusion type and heat treatment conditions were investigated. For the investigation, as-extruded, full annealed and T6-treated Al 6061 tubes at different extrusion type were prepared. To evaluate the hydroformability, free bulge test was performed at room temperature to $300^{\circ}C$. Also mechanical properties of hydroformed products at various pre- and post-heat treatments were estimated by hexagonal prototype hydroforming test at $250^{\circ}C$. And the tensile test specimens were obtained from hexagonal prototype hydroformed tube. As a results, hydroformability of full annealed tube is $5{\sim}8%$ higher than that of extruded and T6-treated tube. The tensile strength and elongation of T6-post heat treated indirect extrusion tube were more than 330MPa and 12%, respectively. However, T6 pre treated hydroformed product represents high strength, 330MPa and low elongation, 8%. Therefore, Hydroformability of Al6061 tube showed similar value for both extrusion types. However flow stress of direct tube showed $20{\sim}50MPa$ lower value than indirect tube.

• 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.