• Macromolecular Research
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• v.9 no.4
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• pp.238-246
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• 2001

Properties of ternary blends of nylon 6 (Ny6), a thermotropic liquid crystalline polymer (TLCP, poly(ester amide), 20 wt%) and a maleic anhydride grafted polypropylene (2 wt%) (MAPP) were studied under various processing conditions. TLCP was pre-blended with MAPP first and then the binary one blended again with Ny6. The processing temperature of the second mixing was varied. Thermal properties show the partial miscibility of the ternary blend. The morphology of the TLCP phase in the first blending shows mostly in the fibril bundle shape, but varies between droplets and oriented fibrils after the second processing. Some of TLCP phase lost the fibril morphology during the second processing stage. The morphology variation invokes the change in tensile properties. Low extrusion temperature (270$\^{C}$) provides more fibril shapes, which are associated with less deformation in the second stage. The processing temperature effect was more evident when the draw ratio was high. High drawing was applicable due to the stabilizing action of tile compatibilizer.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.12
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• pp.1769-1775
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• 2016

Aerial parts (leaves and stems) of radish are usually discarded due to the distinct undesirable flavors associated with inappropriate preparations, despite their many health benefits. In this study, we examined the role of extrusion process in the removal of off-flavors and elevation of antioxidant activity in radish (Raphanus sativus L.) leaves and stems. To optimize the extrusion conditions, we changed the barrel temperature (110, 120, and $130^{\circ}C$), screw speed (150, 200, 250, and 300 rpm), and moisture content (20, 25, and 30%). The polyphenol and flavonoid contents significantly increased in extruded radish leaves and stems (ER) under optimum extrusion conditions ($130^{\circ}C$, 250 rpm, and 20%). Under extrusion conditions, we compared off-flavors (as amount of sulfur-containing compound) levels between ER and non-extruded radish leaves and stems (NER) by an electronic nose. A total of six peaks (sulfur-containing compound) were similarly detected in both ER and NER, whereas the ER showed reduced off-flavors. Levels of glucosinolate (${\mu}g/g$), which can be hydrolyzed into off-flavors during mastication or processing, were significantly decreased in the ER. From these results, extrusion processing can be an effective method to increase anti-oxidant activity and removal of off-flavors in radish leaves and stems.

• 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 Fisheries and Aquatic Sciences
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• v.53 no.6
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• pp.823-833
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• 2020

The Manila clam Ruditapes philippinarum, is an important marine bivalve that is widely distributed along the west and north coasts of South Korea. It has been used in a variety of Korean foods owing to its superior umami taste. In the present study, we developed a flavoring with an excellent sensory preference from Manila clam using extrusion cooking processing. Optimization of extrusion cooking conditions was performed using response surface methodology (RSM). Barrel temperature (X1, 140-160℃) and screw speed (X2, 400-560 rpm) of the extruder were chosen as independent variables. The dependent variable was overall acceptance (Y, points). The estimated optimal conditions were as follows: overall acceptance (Y): X1=140℃ and X2=560 rpm. The indicated value of the dependent variable overall acceptance (Y) under the optimal conditions was 8.94 points, which was similar to the experimental value (8.82 points). Overall acceptance of the Manila clam flavoring was related to its umami and Manila clam tastes. The electronic nose and tongue results successfully segregated different clusters of the samples between the lowest and highest sensory scores. The sample with the highest sensory score had higher sourness, umami, and sweetness intensities, and the lowest sensory scored sample showed more off-flavor compounds.

• Food Science of Animal Resources
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• v.44 no.2
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• pp.225-238
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• 2024

3D printing technology enables the production of creative and personalized food products that meet consumer needs, such as an attractive visual appearance, fortification of specific nutrients, and modified textures. To popularize and diversify 3D-printed foods, an evaluation of the printing feasibility of various food pastes, including materials that cannot be printed natively, is necessary. Most animal resources, such as meat, milk, and eggs, are not inherently printable; therefore, the rheological properties governing printability should be improved through pre-/post-processing or adding appropriate additives. This review provides the latest progress in extrusion-based 3D printing of animal resource-based inks. In addition, this review discusses the effects of ink composition, printing conditions, and post-processing on the printing performance and characteristics of printed constructs. Further research is required to enhance the sensory quality and nutritional and textural properties of animal resource-based printed foods.

• Proceedings of the Korean Society of Tribologists and Lubrication Engineers Conference
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• 2002.10b
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• pp.447-451
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• 2002

The explosive compaction for processing of electrode material was realized based on axisymmetric loading scheme. The compression of internally oxidized fraction of the alloy Cu-0.15%BeO alloy did not provide a considerable strengthening effect; average microhardness varied from 130 to l50Mpa. The tensile strength comes to 30Mpa. However this method can be applicable to obtain a dense briquette for further extrusion of electrode.

• 한국약용작물학회:학술대회논문집
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• 2011.04a
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• pp.252-253
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• 2011

• Journal of Biosystems Engineering
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• v.19 no.1
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• pp.50-61
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• 1994

This research was conducted to determine a preliminary design parameters for the development of twin screw extruder using Booy's screw design method, and to analyze a extrusion process using Janssen's mathematical flow model. In processing process, the experimental mass flow rates of com flour and wheat flour were almost the same as theoretical values corrected by correction factors of 0.95 and 0.6 respectively. It was appeared that the mathematical model would be suitable to predict the conveying capacity.

• Transactions of Materials Processing
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• v.5 no.4
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• pp.297-304
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• 1996

A process model is formulated considering the effect of crystallographic texture developed in forming process. The deformation induced plastic anisotropy can be predicted by capturing the evolution of texture during large deformation in the polycrystalline aggregate. The anisotropic stiffness matrix for the aggregate is derived and implemented in Eulerian finite element code using a Consistent Penalty method. As an application the evolution of texture in rolling drawing and extrusion processes are simulated. The numerical results show good agreements with report-ed experimental textures.

• Transactions of Materials Processing
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• v.9 no.2
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• pp.171-178
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• 2000

This paper is concerned with the optimization of the drive for linear-guide press which is one of mechanical presses. The design of linear-guide drive for a mechanical press is introduced and the drive for the linear-guide press is optimized for the improvement of load and velocity characteristics. As a result of optimization, the load capacity during stroke increases and the slide velocity decreases in working region, respectively. The new design could be suited to many applications in precision forming such as extrusion and the sheet metal-forming processes.