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

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.43 no.2
• /
• pp.258-264
• /
• 2014

This study investigated the effects of die temperature and repeated extrusion on the chemical components and antioxidant properties of extruded white ginseng (EWG). Die temperature was adjusted to 100, 120, and followed by repeated extrusion under the same conditions with corresponding samples. Secondary extruded white ginseng (SEWG) at a die temperature of $120^{\circ}C$ had the highest acidic polysaccharide content of all extrudates. Increasing die temperature and repeated extrusion both increased crude saponin content of the extrudate. Ginsenoside Rh1 was detected in the EWG ($140^{\circ}C$) and SEWGs, whereas ginsenosides Rg3s and Rg3r were only detected in SEWG ($140^{\circ}C$). The highest total phenolic content, DPPH radical scavenging activity, and reducing power obtained from SEWG ($140^{\circ}C$) were $8.55{\pm}0.03$ mg/g, $72.05{\pm}0.63%$, and $0.80{\pm}0.004$, respectively. In conclusion, repeated extrusion increases antioxidant activity and crude saponin contents for the development of improved ginseng products.

• Korean Journal of Food Science and Technology
• /
• v.44 no.4
• /
• pp.411-416
• /
• 2012

This study was carried out to investigate the effects of the extrusion process on the change of components in ginseng. The extraction yields from ginseng by distilled water extraction were highest in the extruded ginsengs, whereas it was lowest in the white ginseng. The contents of crude saponin were highest in the extruded ginseng, and they increased as the extrusion temperature was raised. The total contents of 11 kinds of ginsenosides increased in the order of red, white and extruded ginsengs. In particular, red ginseng showed higher contents of Rg1, Rg3 and Rb2, whereas Re was highest in white ginseng. In addition, the contents of Rg2, Rh1, Rh2 and Rg3 in the extruded white ginseng became higher. Free sugar contents were greatest in red ginseng. However, they were lowest in the extruded ginseng. White ginseng had a greater L value, whereas extruded ginseng demonstrated higher a and b values. In conclusion, the extraction yields, the contents of saponin, and ginsenoside-Rg2, Rh1, Rh2 and Rg3 were increased through the extrusion process.

• The Korean Journal of Rheology
• /
• v.8 no.1
• /
• pp.30-38
• /
• 1996

단축 압출 공정에서 혼합 증진 장치로 사용될수 있는 새로운 스크류가 본 연구를 통하여 개발되었다. 스크류의 체널을 따라가면서 정규유동에서 존재하는 폐쇄유선을 깨뜨리 기 위하여 배리어를 공간상에서 주기적으로 배치하여 카오스 혼합을 일으키는 것이 새로운 스크류 설계의 기본적인 아이디어이다. 본 논문에서는 단축 압축기상에서의 카오스 혼합에 관한 기본 역학 구조를 설명하였고 카오스 스크류를 사용하여 실험적으로 카오스 혼합을 관 찰하였다. 단축 압출기에서의 기존 스크류와 비교하여 카오스 스크류를 사용하였을 경우 혼 합성능이 월등하게 증진됨을 실험적으로 얻은 혼합형태로부터 알수 있었다. 또한 카오스 스 크류는 특허 출원된 다른 혼합장치들에 비하여 형상이 간단하여 제작비가 저렴하고 스크류 특성이 우수하며 수해석적 면에서 스크류특성, 체류시간, 변형척도등을 예측할수 있는 장점 이 가진다.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.44 no.6
• /
• pp.921-927
• /
• 2015

The aim of this study was to investigate the effect of die temperature and repeated extrusion on physical properties of extruded white ginseng (EWG). The die temperature was adjusted to 100, 120, and $140^{\circ}C$, and extrusion was repeated under the same conditions with their corresponding samples. Specific mechanical energy input decreased as die temperature increased during extrusions. The secondary extruded white ginseng (SEWG) at a die temperature of $120^{\circ}C$ showed a higher expansion index than other extrudates. Elevation of both die temperature and repeated extrusion increased the specific length of extrudates. The highest apparent elastic modulus, breaking strength, and water solubility index obtained from SEWG at a die temperature of $100^{\circ}C$ were $7.53{\times}10^8N/m^2$, $7.49{\times}10^5N/m^2$, and 39.02%, respectively. When die temperature increased, water absorption index (WAI) decreased. The WAI of SEWG was higher than that of EWG. In conclusion, repeated extrusion affected physical properties of white ginseng and could be applied to produce improved quality of ginseng products.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.37 no.8
• /
• pp.1018-1024
• /
• 2008

The objective of this study is to compare the physicochemical properties and release characteristics of red ginseng (A) and tissue cultured mountain ginseng (B) extruded tissue cultured mountain ginsengs at barrel temperatures 110 (C) and $120^{\circ}C$ (D) to produce tissue cultured mountain ginseng-like comercial red ginseng by extrusion process. Extrusion process variables, water content and screw speed were fixed at 25% and 200 rpm, respectively. In the results, reducing and total sugar content were found to be relatively higher in A. The acidic polysaccharides content of B was the lowest among the ginseng samples. Acidic polysaccharide was increased 3 times by extrusion process. A and B were three times higher at maximum than C and D in polyphenolic compound. Polyphenolic compound content was relatively low by extrusion of ginsengs. Amino acid contents of B, C and D were $35{\sim}42\;{\mu}g/mL$; in contrast, A contained $25\;{\mu}g/mL$. The crude saponin content of C and D were higher than A and B.

• Elastomers and Composites
• /
• v.47 no.2
• /
• pp.121-128
• /
• 2012

Waste EPDM(W-EPDM) collected from the automotive weather strip and the gasket of a laundry machine has not been effectively recycled. Using this W-EPDM powder and other ingredients, i.e., binder(polyolefin resin, polyolefin elastomer, etc.), filler and additives, various economic rubber composites were made by extrusion. In advance of main experiments, the effects of ultrasonic treatment of W-EPDM on the property of rubber composites, comparison in the property of the composites of W-EPDM with those of virgin and devulcanized EPDM, and waste tire rubber were investigated. Also, the properties of the rubber composites extruded with a 12-screw extruder were compared with those extruded with twin-screw extruder. Various W-EPDM composites for synthetic turf filler and car mat were extruded and injection molded, and 3 main properties of tensile strength, elongation and hardness were investigated to develop economical and proper recipes of the rubber composites.

• Korean Journal of Food Science and Technology
• /
• v.41 no.5
• /
• pp.566-571
• /
• 2009

The principal objective of this study was to use a fermentation and extrusion process in order to improve the antioxidant properties of original Sangmaksan (ES), containing maekmoondong, omija, and white ginseng. The antioxidant activities of fermented Sangmaksan prepared with different types of ginseng [white (FSW), red (FSR), and extruded white (FSE)], were investigated. The white ginseng powder was extruded at 20% moisture content and $120^{\circ}C$ of the maximum process temperature at the barrel. The antioxidant properties of Sangmaksan were increased after fermentation. Interestingly, the fermented Sangmaksan containing the extruded white ginseng evidenced more potent antioxidant properties than the fermented Sangmaksan containing white ginseng. The content of total phenolic compounds, DPPH-radical scavenging activity, acidic polysaccharide, reducing power, and total anthocyanin were highest with FSR, followed by FSE, FSW and ES, respectively. Additionally, superoxide dismutase-like activity and total flavonoid contents were highest in the fermented Sangmaksan containing extruded white ginseng. In conclusion, it can be asserted that the fermentation and extrusion process utilized in this study may prove to be an effective new process for the production of high-quality Sangmaksan.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.46 no.11
• /
• pp.1327-1335
• /
• 2017

This study was carried out to determine the effect of cacao bean addition on the physicochemical properties of extruded rice flour. Rice-based cacao beans (0, 20, 40, 60%) were extruded at a die temperature of $130^{\circ}C$, screw speed of 200 rpm, and moisture content of 25%. As the content of cacao beans increased from 20% to 60%, expansion index decreased, while piece density and specific length increased. The water soluble index and water absorption index of the extrudate increased through extrusion cooking. Lightness decreased as cacao bean content increased while redness increased. As the content of cacao beans increased, paste viscosity decreased. Cold peak viscosity was observed in all extrudates of raw roasted cacao beans. ${\alpha},{\alpha}$-Diphenyl-${\beta}$-picrylhydrazyl (DPPH) radical-scavenging activity increased upon extrusion and cacao bean addition. As content of cacao beans increased, non-roasted cacao beans had higher total phenolic contents than roasted cacao beans. This study showed that addition of cacao beans to extruded rice snack improved antioxidant activity.

• Journal of the Korea institute for structural maintenance and inspection
• /
• v.28 no.1
• /
• pp.24-31
• /
• 2024

Mortar has been applied in most previous studies on 3D concrete printing. In such cases, however, the economic efficient cannot help decreasing due to higher binder contents and larger amount of fine aggregates. In order to enhance the applicability of 3D printing technology to construction industry, therefore, 3D concrete printing technology utilizing coarse aggregates needs to be developed further. This study aims at proposing the mix design process of concrete containing coarse aggregates for 3D printing. Based on extensive literature review and experimental studies, the mix proportion suitable for 3D printing has been derived, and the extrudability of concrete with coarse aggregates has been verified through 3D printing tests. The primary variable of the extrudability tests was the contents of viscosity modifying agent (VMA), and the extrudability was quantitatively evaluated by measuring dimensions, distribution of aggregates, and surface quality of 3D-printed filaments. The test results showed that the dimensional suitability and surface quality were improved as the VMA contents were larger, and the coarse aggregates were evenly distributed in the section of filament regardless of the VMA contents. Based on the test results, the mix design process for concrete containing coarse aggregates for 3D printing has been proposed.