• Proceedings of the KAIS Fall Conference
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• 2000.10a
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• pp.74-77
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• 2000

사출성형에 관한 연구는 오랜 역사를 가지고 있으며 공정 시뮬레이션을 위한 상용화된 CAE 프로그램을 포함하여 많은 연구가 진행되는 분야중의 하나이다. 그러나 다양한 고분자 재료의 성질, 금형의 복잡한 형상 및 성형조컨 둥의 변화로 인해 금형설계 및 제작 그리고 사출성형시 상당한 어려움을 겪게 된다. 사출성형 공정에서는 금형온도, 플라스틱 재료, 냉각수, 보압과 사출압 등의 여러 가지 공정변수가 있어 현장전문가의 경험에 의해 사출금형의 제작이 이루어지는 경우가 보통이다 이와 같은 경험에 의한 금형 제작은 상당한 납기지연과 노동집약적인 방식으로 흘러가게 된다. 금형 제작시 가장 고려해야 될 사항 중의 하나는 사출성형품의 수축이다. 사출성형에서 광음수지는 냉각, 고화하면서 수축하는데 성형품 치수를 유지하기 위해서는 수축하는만큼 금형의 치수를 보정하여야 한다. 이 수축률은 사용수지의 종류와 성형품 크기, 살두께 등에 따라 다르다. 또 동일한 수지일 경우에도 성형조건에 따라 변화하고 특히 배향성을 가진 수지는 유동방향에 따라서도 변화가 있다. 즉, 금형의 온도가 높으면 수축률은 증가하고 사출압력이 높으면 감소한다. 또한 살두께가 두껍고 길이가 길 때 수축률은 증가한다 방향성이 있는 수지는 유동방향에 대하여 지각방향에서 가장 적다. 특히 방향성이 현저한 HDP에서는 유동방향에 따라 수축차가 크므로 성형할 때 변형을 일으키는 경우가 많다. 일반적으로 PE, PP. PA와 같은 결정성 수지는 PS, SAM, ABS 등의 비결정성 수지보다 수축률이 크다. 본 연구에서는 한조산업사에서 제작한 '클랠프 척' 금형 제작과정에서 성형품의 수축으로 인한 금형의 치수보정에 있어서의 문제점을 유동해석 전용 CAE 프로그램인 C-mold를 사용하여 해석하고 평가하였다. 그리하여 현장 전문가가 경험적으로 여러 번의 시행착오를 거쳐 완성된 금형을 제작하던 기존의 방법보다 체계적이고 합리적이며 또한 신속하게 문제를 해결함으로써 궁극적으로 금형설계 및 제작기간을 단축하고자 한다.

• Food Engineering Progress
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• v.23 no.2
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• pp.118-124
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• 2019

This study aims to investigate the physical properties of extruded psyllium husk upon the addition of emulsifiers. Three different emulsifiers-glycerol monostearate (GMS), polyglycerol ester (PGE), and sugar ester (SE)-were added to the mixture of psyllium husk and rice powder before extrusion. Extrusion was performed using a twin-screw extruder at 140℃ die temperature, 200 rpm screw speed, and 16% feed moisture content. The physical properties of psyllium husk extrudates including expansion ratio, specific length, piece density, texture profile, color properties, water soluble index, and water absorption index were evaluated. It was observed that the expansion ratio was the highest while the specific length and piece density were the lowest in the control which had no emulsifiers. Texture profile analysis showed that the apparent elastic modulus and breaking strength were highest in the extrudate with a PGE of 0.1%. The adhesiveness was found to be lowest in the extrudates with an SE of 0.1% and GMS of 0.5%. Lightness value was highest in the extrudate with a PGE of 0.1%. Color difference, water soluble index, and water absorption index were highest in the control. The results reveal that some physical properties of extruded psyllium husk were improved with the addition of emulsifiers. This finding provides useful information for the development of psyllium snacks with good physical characteristics.

• Proceedings of the KIEE Conference
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• 2007.07a
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• pp.240-241
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• 2007

연자성 분말의 독특한 특성은 3D 등방성 강자성체 이며, 이 때문에 3차원적 자속(flux)를 활용할 수 있어 전기 강판(sillicon steel)에 비해 3차원 성형시 유리한 장점을 가지고 있다는 점이다.[1] 따라서 본 논문에서는 연자성 분말 (Soft Magnetic Composites)의 3차원 성형시 각 성형 형태에 따른 압분 시료의 전기적, 기계적 특성에 대한 연구를 하였다. 연자성 분말의 코어 형상을 크게 ' '형으로 구분하여 압분 코어를 만든 후 압분 코어의 Overhang 각도 및 코어 Teeth의 길이에 따른 파라미터에 변화를 주어 철손 및 경도, 밀도를 측정 하였다. 이 논문에서 우리는 3차원 코어 성형시 전기적, 기계적 특성이 가장 우수한 코어 성형 조건을 연구해 낼 수 있었다.

• Food Engineering Progress
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• v.23 no.4
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• pp.283-289
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• 2019

This study was performed to determine the effect of psyllium husk addition on the physical properties of rice extrudates. Rice-based formulations mixed with psyllium husk (0, 7, 14 and 21%) were extruded at a die temperature of 140℃, screw speed of 200 rpm, and moisture content of 20%. As the content of psyllium husk increased, expansion ratio decreased, while piece density and specific length increased. Apparent elastic modulus, breaking strength, adhesiveness, and hardness augmented with an elevation in psyllium husk content. Lightness declined as psyllium husk content furthered, while redness, yellowness, and color difference intensified. Water soluble index and water absorption index increased with an increased amount of psyllium husk. In conclusion, the addition of psyllium affected the expansion of extruded rice snack possessing hard texture, small cells, and sticky texture due to higher water absorption during hydration.

• Korean Journal of Food Science and Technology
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• v.49 no.4
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• pp.444-452
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• 2017

This study aims to investigate the physicochemical properties of the extruded rice snack with added the containing mealworm. Adding the mealworm addition enhanced protein and unsaturated fatty acid contents, which are insufficient in rice. As the extrusion process variables, the death temperatures and moisture content were set to at respective 130 and $140^{\circ}C$, and 20 and 25%, respectively. The expansion ratio increased as with death temperature, whereas the increased moisture content decreased. The nitrogen solubility index and protein digestibility index increased with the added mealworm content of mealworm increased. As mealworm content and death temperature, and moisture content increased, DPPH radical scavenging activity significantly increased but the rancidity decreased. As the result of this study, confirmed that the addition of mealworm to the extruded rice snack was the confirmed as the effective process to improve nutrition, and antioxidation. Also, death temperature and moisture content have an effect on softened the texture of extruded rice snack.

• Food Science and Preservation
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• v.18 no.3
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• pp.271-278
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• 2011

Considering the importance of cassava as food crops in humid tropics, the effect of feed moisture (20, 25%) and barrel temperature (110, $130^{\circ}C$) on physical properties (piece density, expansion, mechanical properties, color, water solubility index, water absorption index) and pasting properties of extruded cassava starch was investigated. The feed moisture used during extrusion processing had a significant effect on extrudates SME input, specific length and piece density at (p<0.05) while effect on cross-sectional expansion index, apparent elastic modulus and breaking strength in bending shown significantly at p<0.1. Furthermore, the interaction effect of feed moisture and barrel temperature gave a significantly affected the SME input and piece density (p<0.1), specific length (p<0.05) and on redness (p<0.01). The increase in water injection rate led to increase in piece density, apparent elastic modulus, breaking strength in bending, cold peak viscosity, breakdown and final viscosity and decrease in cross-sectional expansion index and specific length. It was found that the extrusion cooking process did not affect the value of color L, color b, water solubility index and water absorption index. Thus, the results of this study can be useful to some extent in developing extruded cassava starch as human and animal feeds.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.7 no.3
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• pp.471-475
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• 2006

Filling the microchannels is very important in designing micro-injection molding, microdevices, etc. In this paper, flow dynamics was studied in injection molding with microchannels. A transparent PMMA mold was designed and the flow dynamics was observed. The experiment was performed using poly (ethylene oxide) (PEO) and polyacrylamide (PA) aqueous solutions. The transignt dynamic flow and flow competition between the base plate and the microchannels were observed. The flow observation was used to explain previous filling length results in microchannels during micro-injection molding.

• Transactions of the Korean Society of Mechanical Engineers A
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• v.38 no.3
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• pp.251-258
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• 2014

Sunroof tracks are manufactured by press-forming extruded aluminum sheets. During press forming, cracking occurs along the sharply bent edge. The final positions of the punch and die were measured on the section, and their relation to cracking was investigated. Finite element simulation of bending to the final position was done to find the critical strains. Three-point bending tests with different material orientations, hardnesses, bending edge lengths, and bending radii were carried out in the laboratory, and finite element simulation of the three-point bending tests was performed to find the critical strains.

• Composites Research
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• v.30 no.6
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• pp.399-405
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• 2017

We manufactured the long fiber-reinforced thermoplastic prototype of under cover using in-line compounding technology, and investigated the formability, mechanical properties and durability of the prototype of under cover. We manufactured the injection mold for the prototype through injection molding analysis and consideration of weight reduction. We investigated the formability of the prototype by evaluating the residual length and dispersion of fiber, and also tested the mechanical properties such as flexural strength, stiffness and impact strength. We investigated the durability of the prototype by the Key-Life Test(KLT) method which is generally used for the automotive interior parts.

• Composites Research
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• v.31 no.1
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• pp.12-16
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• 2018

Composite material and mold steel can be expanded differently with the temperature gradients during the forming process because their coefficients of thermal expansions are not the same. Therefore, in order to manufacture the product with accuracy, it is necessary to verify that the forming pressure on the surface of the composite material is maintained to the required level from the material supplier. In this paper, the pressure between the composite material and mold due to the temperature difference was predicted by finite element analysis and the accuracy of predicted value was verified by measuring the thermal expansions of mold steel by the ruler. The predicted value by finite element analysis is closely in agreement with one by the experiment within the required tolerance value of ${\pm}0.05mm$.