• Proceedings of the Korean Powder Metallurgy Institute Conference
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• 2004.11a
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• pp.30-31
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• 2004

• Proceedings of the Korean Society for Technology of Plasticity Conference
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• 1999.05a
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• pp.47-55
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• 1999

The microstructure of Al 6061 powder milled from rapidly solidified flake and it's extrudate were investigated. The grain size of flake was about $0.8-1.5{\mu}m$ and the powder shape was spherical due to the milling condition. In the microstructure of extrudate, the unbinded powder boundary was found the front part of extrudate and all the macroscopic defects such as boundary defect, holes or cracks was not observed except the front part. It was found that the extrudate except 60cm of front part was useful part.

• Nuclear Engineering and Technology
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• v.51 no.4
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• pp.1069-1074
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• 2019

A novel fabrication method of oxide dispersion strengthened (ODS) steel cladding tubes for advanced fast reactors has been investigated using the cold spray powder-based materials deposition process. Cold spraying has the potential advantage for rapidly fabricating ODS cladding tubes in comparison with the conventional multi-step extrusion process. A gas atomized spherical 14YWT (Fe-14%Cr, 3%W, 0.4%Ti, 0.2% Y, 0.01%O) powder was sprayed on a rotating cylindrical 6061-T6 aluminum mandrel using nitrogen as the propellant gas. The powder lacked the oxygen content needed to precipitate the nanoclusters in ODS steel, therefore this work was intended to serve as a proof-of-concept study to demonstrate that free-standing steel cladding tubes with prototypical ODS composition could be manufactured using the cold spray process. The spray process produced an approximately 1-mm thick, dense 14YWT deposit on the aluminum-alloy tube. After surface polishing of the 14YWT deposit to obtain desired cladding thickness and surface roughness, the aluminum-alloy mandrel was dissolved in an alkaline medium to leave behind a free-standing ODS tube. The as-fabricated cladding tube was annealed at $1000^{\circ}C$ for 1 h in an argon atmosphere to improve the overall mechanical properties of the cladding.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.7
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• pp.946-950
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• 2009

Chemical components and antioxidative activities of white ginseng, red ginseng and extruded white ginseng (EWG) were evaluated. Extrusion condition was 20% moisture content, 100 and $140^{\circ}C$ barrel temperature. The results showed that total sugar and acidic polysaccharide contents of white ginseng powder were increased after extrusion treatment of which EWG at $140^{\circ}C$ barrel temperature had higher value than EWG at $100^{\circ}C$ barrel temperature. Free radical scavenging activity of EWG at $140^{\circ}C$ barrel temperature was 80.2 and 45.6% respectively. The butanol fraction of polyphenolic compound and acidic polysaccharide were $27.2{\pm}0.1\;mg/g$ and $217.6{\pm}0.7\;mg/g$, respectively. The ginsenosides were quantified by HPLC and the yield of ginsenoside-Rg3s and Rg3r were achieved by extrusion process.

• Clean Technology
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• v.4 no.2
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• pp.32-40
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• 1998

The polymeric porous materials which consist of polypropylene(PP) and polyethylene(PE) powder were prepared to apply to the air purification systems by extrusion sintering method. SEM analysis showed that a composite polymeric porous structure made up of PP and PE was obtained, where PE was melted and adhered to PP because the melting temperature of PE was lower than that of PP. The filtration characteristics and mechanical properties of polymeric porous materials were investigated by varying the head die temperature of the extruder, extrusion velocity, and the melt index and quantity of PE. The filtration efficiency was proportional to the quantity of PE but inversely proportional to the melt index of PE. The polymeric porous materials composed of PP and PE, which was made by extrusion sintering method, was found to be suitable for the filter element of the air purification system.

• Food Engineering Progress
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• v.21 no.4
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• pp.351-359
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• 2017

This study investigates the quality characteristics of dough and bread added with 6% chestnut shell powder and extruded chestnut shell powder at various conditions. As extrusion process variables, melt temperature ($110^{\circ}C$, $130^{\circ}C$, $150^{\circ}C$) and moisture (25% and 30%) were controlled. Total dietary fiber content was slightly increased in extruded chestnut shell powder group. In the farinogram, absorption was significantly increased in the group of 25% moisture content and 30% moisture content (p<0.05). After 2 hours and 3 hours, the leavening heights of dough for control showed a similar tendency to that of dough with extruded chestnut shell at a melt temperature $150^{\circ}C$ and with moisture content of 25% and 30%. Specific volume was the highest at a control of $3.74{\pm}0.08cc/g$ and extruded chestnut shell powder group was slightly higher than the chestnut shell powder group. Firmness after 1 day on control of $107.42{\pm}14.52g$ was similar to that of the bread with extruded chestnut shell at a temperature of $150^{\circ}C$ and moisture content of 25% for $113.33{\pm}6.17g$. In conclusion, the extrusion-cooking of chestnut shell powder improved the quality characteristics of dough and bread. The optimum combinations of conditions in tested range were melt temperature at $150^{\circ}C$ and moisture content at 25%, and melt temperature at $130^{\circ}C$ and moisture content at 30%.

• Korean Journal of Medicinal Crop Science
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• v.26 no.4
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• pp.317-327
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• 2018

Background: The root of Angelica gigas Nakai is used as a traditional herbal medicine in Korea for the treatment of many diseases. However, the poor water solubility of the active components in A. gigas Nakai is a major obstacle to its bioavailability. Methods and Results: This work aimed at enhancing the solubility of the active compounds of A. gigas Nakai by a chemical (using a surfactant) and physical (hot melt extrusion, HME) crosslinking method. Fourier transform infrared spectroscopy revealed multiple peaks in the case of the extrudate solids, attributable to new functional groups including carboxylic acid, alkynes, and benzene derivatives. Differential scanning calorimetry analysis showed that the extrudate soilid had a lower glass transition temperature ($T_g$) and enthalpy (${\Delta}H$) ($T_g:43^{\circ}C$, ${\Delta}H$ : < 6 J/g) as compared to the non-extrudate ($T_g:68.5^{\circ}C$, ${\Delta}H:123.2$) formulations. X-ray powder diffraction analysis revealed the amorphization of crystalline materials in the extrudate solid. In addition, enhanced solubility (53%), nanonization (403 nm), and a higher amount of extracted phenolic compounds were achieved in the extrudate solid than in the non-extrudate (solubility : 36%, nanonization : 1,499 nm) formulation. Among the different extrudates, acetic acid and span 80 mediated formulations showed superior extractions efficiency. Conclusions: HME successfully enhanced the production of amorphous nano dispersions of phenolic compound including decursin from extrudate solid formulations.

• Journal of Ginseng Research
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• v.29 no.2
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• pp.107-112
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• 2005

The objective of this study was to determine effects of the die temperature(100 and $120^{\circ}C$) and screw speed(200 and 300 rpm) on the characteristics of extruded raw ginseng such as crude saponin, ginsenosides, maltol and the color of powder. Crude saponin content increased after extrusion-cooking. Ginsenoside $Rg_1\;and\;Rg_2$ that contained in red ginseng increased from 0.2275 mg/g to 0.2835 mg/g$(Rg_l)$ and 0.1164 mg/g to 0.2230 mg/g$(Rg_2)$ with the increase in die temperature from 100 to $120^{\circ}C$, which increased with the decrease in screw speed from 300 to 200 rpm. Maltol, specific component in red ginseng was detected in extruded ginseng. Total sugar content was not changed by extrusion process, however reducing sugar decreased with the increase in die temperature from 100 to $120^{\circ}C$. In conclusion extrusion process can be applied to red ginseng manufacturing by controling extrusion process variables such as extrusion temperature and screw speed.

• Resources Recycling
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• v.23 no.4
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• pp.30-36
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• 2014

300,000 tons of waste tires are annually being produced with development of the automotive industry in Korea. Landfill and incineration treatment system are causing the economic problem through secondary environmental pollution and waste. Therefore, as one of the ways to take advantage of this, Thermo-Plastic Vulcanized (TPV) composite was prepared by the ground waste tire and plastic powders. The waste tire powder was gained by mechanical fracturing through crushers. The waste tire powder was ground by a shear crushing method and a 2-stage disk mill method instead of cutting crushing one. The waste tire powder of 50 mesh was mixed with Polypropylene(PP) in various proportions. TPVs were prepared by an extrusion, and tensile and impact tests were performed. In addition, the same experiments were repeated in 40, 80, 140 mesh conditions in order to observe size effect of waste tire powders.

• Korean Journal of Food Science and Technology
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• v.38 no.5
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• pp.621-627
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• 2006

To characterize aroma properties of burnt beef reaction flavor manufactured by extrusion, volatile flavor compounds and aroma-active compounds were analyzed by simultaneous steam distillation and solvent extraction (SDE)-gas chromatography-mass spectrometry-olfactometry (GC-MS-O). Hydrolyzed vegetable protein (HVP) was successfully extruded with precursors (glucose, cystine, furaneol, thiamin, methionine, garlic powder, and lecithin) at $160^{\circ}C$, screw speed of 45 rpm, and feed rate of 38 kg/hr. Sixty eight volatile flavor compounds were found in burnt beef reaction flavor. The number of volatile flavor compounds decreased significantly when HVP was extruded either with furaneol-free precursors or without precursors. Twenty seven aroma-active compounds were detected in burnt beef reaction flavor. Of these, methional and 2-methyl-3-furanthiol were the most intense aroma-active compounds. It was suggested that furaneol played an important role in the formation of burnt beef reaction flavor.