• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.11
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• pp.1848-1856
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• 2013

This study is designed to examine the change in physical properties of extruded brown rice-vegetable mix at different temperatures and $CO_2$ gas injections. Moisture content and screw speed were fixed to 27% and 100 rpm respectively. Die temperatures and $CO_2$ gas injections were adjusted to 60, 80, $100^{\circ}C$ and 0, 150 mL/min, respectively. The ratio of ${\alpha}$-brown rice, brown rice and sugars (oligosaccharides and palatinose) was fixed to 25, 50 and 16%, respectively. Green tea, tomato and pumpkin powder were blended individually at 9%. Specific mechanical energy (SME) input decreased as die temperature for each vegetable addition increased. All extrudates decreased in density and breaking strength, but increased in specific length and water soluble index as $CO_2$ gas injection increased. Elastic modulus decreased as the die temperature and $CO_2$ gas injection increased. Extruded green tea mix with $CO_2$ gas injection at 150 mL/min was larger pore size and higher amount of pore than the tomato and pumpkin extrudates with $CO_2$ gas injection. Cold extrusion with $CO_2$ gas injection at $60^{\circ}C$ die temperature could be applicable for making Saengsik (uncooked food).

• Journal of the Korea Academia-Industrial cooperation Society
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• v.21 no.10
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• pp.206-211
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• 2020

Tungsten alloys are used widely in general industrial fields, but they are difficult to cast, so products are manufactured using powder metallurgy. In this study, a mixed powder of tungsten, nickel, and iron homogenized using a ball mill was added to pure water as a solvent, and PVA as a binder was added to prepare a spray drying mixture. The mixed liquid was prepared using a spraying machine. A study was carried out to produce a granular powder that can reduce the variations between products during the molding and sintering process of the powder metallurgy method. A preliminary experiment was conducted to confirm the influence of the variables in the granulation process. Through the preliminary test results, this experiment was performed with the volume of solvent of the spray drying the mixture as an independent variable, and granular powder having a mean particle size similar to that of the existing mass-production conditions and an increased apparent density was prepared. In addition, a pilot test was conducted for the molding and sintering process. The improved granular powder reduced the characteristic variation (weight variation) of the mass-produced product.

• Restorative Dentistry and Endodontics
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• v.25 no.4
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• pp.536-542
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• 2000

임상에서 점차 Mineral Trioxide Aggregate (MTA)에 대한 우수성이 소개되면서, apical matrix로의 사용은 주목할 만하다 할 수 있다. 본 연구의 목적은 개방형근관에서 MTA가 apical matrix로 사용될 때의 치근단 밀폐효과를 알아 보고, 근관충전의 시기와 matrix의 두께가 치근단 밀폐에 미치는 영향을 치근단 미세누출의 측면과 matrix탈락빈도의 측면에서 관찰하고자 하는 것이다. 개방형 근관을 재현하고자 45개의 발거된 단근치에 #90크기로 근단공을 형성하였고, 투명레진등을 이용하여 치근단 병소를 갖는 치조골을 재현한 후, 4개의 실험 군과 1개의 대조 군으로 분류하였다. A군: 2mm두께의 MTA matrix 형성후, 열연화된 Gutta-percha와 AH26 sealer를 이용하여 즉시 근관충전. B군: 2mm 두께의 MTA matrix 형성후, A군과 같은 방법으로 24시간 후 근관충전. C군: 4mm 두께의 MTA matrix 형성후, A군과 같은 방법으로 즉시 근관충전. D군: 4mm 두께의 MTA matrix 형성후, A군과 같은 방법으로 24시간 후 근관충전. 대조군: matrix를 사용하지 않고 열연화된 Gutta-percha와 AH26 sealer를 이용하여 근관충전하였다. Matrix의 탈락이 있는 경우 기록하고 완전 수세 후 다시 시행하였다. 색소침투정도의 평가를 위해 methylene blue에 치아를 48시간 침수시킨 후 협설로 양분하였다. 각 시편들을 고배율 현미경 관찰 후 비디오촬영 하였고, digitalized image analysing program을 이용하여 두명의 관찰자가 누출의 정도를 평가한 후, One-way ANOVA로 통계적 유의성을 검증하여 다음과 같은 결과를 얻었다. 1. Matrix를 사용한 실험 군이 matrix를 사용하지 않은 대조 군에 비해 유의성 있게 낮은 누출을 보였다(p<0.05). 그러나 근관충전시기와 matrix의 두께를 달리한 실험군 내에서는 누출에 유의성 있는 차이가 나타나지 않았다. 2. 모든 실험군에서 gutta-percha를 이용한 근관충전의 시기에 matrix탈락 및 gutta-percha의 압출은 발생하지 않았다.

• Journal of the Korean Ceramic Society
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• v.42 no.4
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• pp.260-268
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• 2005

A heat-resisting diatomite protection tube, using diatomite as a main component, was manufactured through an extrusion molding of ceramic slurry in different component ratios. And its mechanical strength, carbon analysis and microstructural non-homogeneity were investigated. After fixing $60wt\%$ of porous diatomite whose particle size was $50\~100\;{\mu}m$, the optimum mixture ratio with composition variables by changing $1\;wt\%$ of each component that was silica sol$(4.3\~7.3\;wt\%)$ as an inorganic binder, CMC (Sodium CarboxyMethyl Cellulose $(6\~9\;wt\%)$) as an organic binder and paper powder$(4.7\~7.7\;wt\%)$ was obtained. As a result of the investigation on a composition containing $60\;wt\%$ diatomite, $5.3\;wt\%$ silica sol, and $7\;wt\%$ CMC, a heat-resisting protection tube that could be used as a molten steel probe for measuring the temperature and components of molten steel was developed. The bending strength, compressive strength, and elastic modulus of the protection tube developed, that contained $\le2.3\;wt\%$ carbon, were 7.1 MPa, 7.5 MPa, and 1090 MPa, respectively.

• Journal of the Korean Ceramic Society
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• v.39 no.5
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• pp.503-510
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• 2002

Silicon carbide candle filters for the pressurized fluidized bed combustion system were fabricated by extrusion process. Carbon black was added to control the porosity. Inorganic additives such as clay and calcium carbonate were added to exhibit appropriate strength. Silicon carbide layer with a finer pore size (mean pore diameter ~$10{\mu}m$) was coated on the silicon carbide support layer (mean pore diameter ~$47{\mu}m$, porosity ∼40%). After that, the filter was sintered at 1400${\circ}C$ in air. We evaluated the filtration performances of the filter at 500${\circ}C$ and $5kgf/cm^2$ of pressure. As a result, high separation efficiency, >99.999% was measured. It is expected that silicon carbide candle filter can be successfully used for the pressurized fluidized bed combustion system.

• Korean journal of food and cookery science
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• v.28 no.2
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• pp.111-121
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• 2012

The purpose of this study was to investigate the quality characteristics of Garaedduk with regard to the amount of added whole soybean curd (Chun-Tofu). Whole soybean curd was added in amounts of 0, 3, 6 and 9%. Whole soybean curd Topokki dduk was stored at room temperature for 48 hours. The moisture contents had no significant difference for increases in the amount of whole soybean curd. The L value and b values of Garaedduk increased significantly with increases in the amount of whole soybean curd. Texture characteristics of Garaedduk measured with a texture analyzer revealed that hardness and cohesiveness decreased significantly for different amounts of whole soybean curd, and hardness increased significantly and cohesiveness and chewiness decreased with increase of storage time. As for sensory characteristics, samples with 9% added whole soybean curd rated higher in overall acceptability compared with other samples. In regard to cooking properties, water absorption increased and solid contents decreased with increases in the amount of whole soybean curd. Therefore, Garaedduk containing 9% whole soybean curd was most preferable.

• Journal of the Society of Disaster Information
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• v.8 no.3
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• pp.223-233
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• 2012

Steel fiber is high stiffness and large weight. So, Pumping hose to rupture of the safety management is difficult. Steel fiber caused by corrosion of the deterioration of durability and high-rebound losses are needed for the improvements. Thus, the revised regulations in 2009 by a steel fiber to reinforce other materials is possible. Variety of fiber reinforcement material for concrete review of applicability is needed. Steel fiber strength than the other fibers is large and by the geometry of the fibers are attached to improve performance. However, compared to steel fiber organic fibers and low modulus of elasticity and tensile strength of fiber and agglomeration occurs in the concrete to be used as reinforcement material is difficult. In this regard, the present study as a single object in the micro-fiber bouquet sharp entanglement through make muck attach surface area, distributed fibers from surfactant of the surface enhanced polyamide fibers, steel fiber and PP fiber reinforced concrete by comparing the scene to provide a basis for the use.

• Journal of Korea Foundry Society
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• v.39 no.2
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• pp.26-31
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• 2019

In this study, the mechanical characteristics and microstructure of hypereutectic Al-17Si-5Fe extruded alloys prepared by a rapid solidification process (RSP) were investigated. The hypereutectic Al alloy was fabricated by means of RSP and permanent casting. For RSP, the Al alloy melted at $920^{\circ}C$, cooling the specimens at a rate of $10^6^{\circ}C/s$ when the RSP was used, thus allowing the refining of primary Si particles more than when using permanent casting, at a rate of about 91%. We tested an extrusion RSP billet and a permanent-cast billet. Before the hot-extrusion process, heating to $450^{\circ}C$ took place for one hour. The samples were then hotextruded with a condition of extrusion ratio of 27 and a ram speed of 0.5 mm/s. Microstructural analyses of the extruded RSP method and the permanent casting method were carried out with OM and SEM-EDS mapping. The mechanical properties in both cases were evaluated by Vickers micro-hardness, wear resistance and tensile tests. It was found that when hypereutectic Al-17Si-5Fe alloys were fabricated by a rapid solidification method, it becomes possible to refine Si and intermetallic compounds. During the preparation of the hypereutectic Al-17Si-5Fe alloy by the rapid solidification method, the pressure of the melting crucible was low, and at faster drum speeds, smaller grain alloy flakes could be produced. Hot extrusion of the hypereutectic Al-17Si-5Fe alloy during the rapid solidification method required higher pressure levels than hot extrusion of the permanent mold-casted alloy. However, it was possible to produce an extruded material with a better surface than that of the hot extruded material processed by permanent mold casting.

• Korean Journal of Food Science and Technology
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• v.48 no.2
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• pp.147-152
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• 2016

This study was conducted to investigate the physicochemical quality properties and provide basic data for the activation of traditional Kamju of juice type product prepared by mixing malt and extruded rice collet powder. Malt extracts were prepared by extracting the mixture of malt and water at a weight ratio of 25:75 after soaking for 2 h at $45^{\circ}C$. Rice collet powder was prepared by adjusting the barrel temperature to $95^{\circ}C$, screw speed to $3.07{\times}g$, discharge port diameter to 7 mm and a raw material input to 50 kg/h, the powder was then ground to a particle size of 80 mesh. The physicochemical characteristics (pH, color, viscosity, reducing sugars, number of viable cells, free amino acids) and sensory evaluations were conducted at various time points during the saccharification and at different mixing ratios of the extruded rice collet powder to malt extract (5:95, 15:85, 25:75, 35:65, each at $55^{\circ}C$ for 9 h). As a result, with an increase in the proportion of the extruded rice collet powder and saccharification time, the physicochemical properties of traditional Kamju significantly improved (p<0.05). A mixing ratio of 35:65 rice collet powder to malt extract and a saccharification time of 9 h were found to be the most desirable conditions. However, based on the sensory evaluation, a mixing ratio of rice collet powder and malt extract of 25:75 and a saccharification time of 5 h resulted in the most preferable palatability of traditional Kamju (p<0.05). Therefore, the mixing ratio and saccharification time should be determined to provide a better choice with respect to the taste and economic aspects of traditional Kamju.