• Food Science and Biotechnology
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• 제16권4호
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• pp.543-548
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• 2007

Low-energy processing technology, which enhances the utility of defatted soybean flour (DSF), was developed using extrusion processing. DSF was extruded at different conditions using a twin screw extruder and then, dried at $40^{\circ}C$ for 20 hr. The nitrogen solubility index (NSI), viscosity, water solubility index (WSI), and water absorption index (WAI) of DSF increased after extrusion processing. The density of DSF extrudates decreased with the decrease in water content from 53 to 33% and the increase in extrusion temperature from 110 to $160^{\circ}C$. The addition of NaOH from 1.2 to 1.8% and citric acid from 1 to 5% increased the total solubility (TS) of DSF due to the decrease of protein coiling and hydrophobic bonds formation during extrusion processing. When viscozyme was reacted first, TS, NSI, and soluble carbohydrate content of DSF hydrolysates increased about 12, 6, and 7%, respectively, compared to them reacted with protease first. The TS and NSI of DSF hydrolysates were increased about 15 and 10%, respectively, by extrusion processing at alkaline and acidic pH. Extrusion processing at alkaline and acidic pH contributed the increase of efficiency to hydrolyze DSF samples using enzyme.

• 한국식생활문화학회지
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• 제3권1호
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• pp.95-99
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• 1988

식품 압출 성형공법을 이용한 전통 식품의 가공 및 개선에 관한 국내 연구 동향을 조사 평가한 것이다. 여기에서는 특히 Extruder를 이용한 미강안정화공법, 즉석 떡 제조법, 곡류를 기질로한 젖산 발효 음료 및 탁주 제조법에 관한 연구 결과를 다루었다.

• 소성∙가공
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• 제23권3호
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• pp.151-158
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• 2014

Half channel angular extrusion(HCAE) is the integration of equal channel angular extrusion(ECAE), which is a well-known severe plastic deformation(SPD) method, with conventional forward extrusion in order to increase the strain per pass and effectiveness of the grain refinement. In the current study, the effects of processing routes during HCAE(Routes A, B, and C) on the strain distribution of the specimens have been investigated for an AZ61 Mg alloy by using three-dimensional finite element analysis. Comparisons with the results from a multi-pass of ECAE are made.

• 소성∙가공
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• 제15권2호
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• pp.143-147
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• 2006

Effect of processing condition on the hot extrusion of Al-Zn-Mg-Sc alloy was investigated. For this purpose, hot compression test and FE-simulation were conducted via Thermecmaster-Z and DEFORM-3D, respectively. The microstructure evolution during hot extrusion and post heat-treatment was investigated and deformation mechanisms were analyzed by constructing processing map. FE-simulation results show that the temperature difference between container and billet has considerable influence on the final shape of extruded T-shape bar. The relation between applied load and processing time was predicted by the FE-analysis as well as punch speed vs. stroke chart.

• 소성∙가공
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• 제8권5호
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• pp.520-526
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• 1999

In this study a practical formula based on the experime수 랙 the estimation of load in the non-circular tube extrusion with the mandrel is proposed by using the effective extrusion ratio. Through some experiments for the several shaped sections, the coefficients of the empirical equation are determined by ticine as a model material at room temperature. The proposed empirical formula for the estimation of extrusion load will be applicable to the non-steady state as well as steady state for the extrusion of various shaped tubes from hollow billets.

• 한국소성가공학회:학술대회논문집
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• 한국소성가공학회 2004년도 추계학술대회논문집
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• pp.199-202
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• 2004

In this present study, an attempt was made to determine the deformation mode of the Zr-Ti-Cu-Ni-Be bulk metallic glass by compression test over a wide range of temperatures and strain rates. From the results, empirical deformation map could be constructed including the boundaries of different deformation modes. Considering power dissipation map and instability map developed on the basis of the Dynamic Materials Model (DMM), the processing map for extrusion could also be constructed. In addition, the macroscopic formability of this BMG alloy has also been examined through the extrusion in laboratory scale within undercooled liquid state. From the results of macroscopic extrusion formability, both deformation map and processing map present good criteria to determine optimal forming conditions.

• Applied Biological Chemistry
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• 제25권3호
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• pp.119-125
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• 1982

피스톤형의 extruder를 사용하여 조건별 보리의 extrusion 가곡적성을 검토하였다. 비교 검토된 가공조건으로서는 원료 보리가루의 수분함량 15, 25, 35%, 겉보기 전단속도 118, 534, $1169sec^{-1}$, extrusion 온도 90, 120, 150, $180^{\circ}C$가 조합되어 사용되었다. extrusion에서의 보리가루의 물성적 특성과 가공된 제품의 품질을 측정하였다. 사용된 전단속도 범위에서 보리가루는 평균유동계수 0.28을 갖는 의가소성의 물성적 특성을 보여주고 있었다. 제품의 종합적 외관, 다이 팽윤(die swell), 밀도, 가수복원성, 복원시 팽윤, 호화도등을 고려하고, 실제의 extrusion가공시 전단속도의 조정을 감안한다면 수분함량 $25{\sim}35%$와 $120^{\circ}C$ extrusion 온도 조건이 국수류와 같은 제품에 적합한 가공조건이었고, 수분함량 25%와 $150^{\circ}C$ extrusion온도 조건이 스넥이나 후레이크 제품의 가공에 좋은 것으로 나타났다. 고온의 고수분함량에서의 extrusion시 extrusion제품의 수분함량은 에너지수지로부터 상당히 잘 예측될 수 있었다.

• 한국소성가공학회:학술대회논문집
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• 한국소성가공학회 2005년도 추계학술대회 논문집
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• pp.202-205
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• 2005

Effect of processing condition on the hot extrusion of Al-Zn-Mg-Sc alloy was investigated. For this purpose, hot compression test and FE-simulation were conducted via Thermecmasteer-Z and DEFORM-3D, respectively. The microstructure evolution during hot extrusion and post heat-treatment was investigated and deformation mechanisms were analyzed by constructing processing map. FE-simulation results show that the temperature difference between container and billet has considerable influence on the final shape of extruded T-shape bar. The relation between applied load and processing time was predicted by the FE-analysis as well as punch speed vs. stroke chart.

• Food Science and Biotechnology
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• 제14권6호
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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.

• 소성∙가공
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• 제27권6호
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• pp.379-385
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• 2018

This study investigated the effect of extrusion conditions on microstructures and mechanical properties of AM80 magnesium alloys. The billets of magnesium alloy used for hot extrusion were prepared by permanent mold casting method, and its extrusion was hot direct extrusion with different extrusion conditions. The results of microstructural analysis showed that the main phases in the as-casted alloys were ${\alpha}-Mg$, ${\beta}-Mg_{17}Al_{12}$, and lamella $Mg_{17}Al_{12}$. Hot extrusion results, The tensile strength of the most soundly manufactured extruded bars (extrusion temp: $350^{\circ}C$, extrusion ratio: 27:1, ram speed: 2mm/s) was approximately 327MPa at room temperature. The increase in the mechanical properties of hot-extruded alloys was as a result of grain refinement by dynamical recrystallization during hot extrusion.