• Journal of Korean Ophthalmic Optics Society
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• v.16 no.1
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• pp.13-19
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• 2011

Purpose: The purpose of this study was to assess characterize overseas company's Cellulose acetate glasses frame sheets (overseas company's CA sheet) Also, the optimum content of plasticizer and melt extrusion condition of industrial CA resin were established for appropriate glasses frame. Methods: Overseas company's Cellulose acetate glasses frame sheets (overseas company's CA sheet) were characterized by $^1H$-NMR, GPC, and TGA. Also, the optimum content of plasticizer and melt extrusion condition of industrial CA resin were established. Results: The plasticizer of overseas company's CA sheet measured by $^1H$-NMR was diethyl phthalate, and its content was measured 30 wt% by TGA. Also, industrial CA resin showed enough melting behavior in the range of 190~200$^{\circ}C$. Compared to overseas company's CA sheet's tensile strength value of 2.2~2.8 kgf/$mm^2$, industrial CA resin exhibited sufficient tensile strength value of 2.3 kgf/$mm^2$ for glasses frame. Conclusions: Industrial CA resin with 30 wt% plasticizer content would be a promising material for glasses frame prepared by melt extrusion to replace China CA sheet.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.11
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• pp.1603-1610
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• 2012

The effects of moisture content on the physical properties of cereal extrudates were investigated. Cereal flours (rice, wheat, corn, barley, and oat) were extruded at a barrel temperature of $130^{\circ}C$, feed rate of 120 g/min, and various moisture contents (20, 22.5, 25, 27.5, and 30%). Proximate content, expansion index, specific length, bulk density, breaking strength, apparent elastic modulus, water absorption index (WAI), water solubility index (WSI), specific mechanical energy (SME) input, paste viscosity, and color values were analyzed. Expansion ratio of extruded corn flour was higher than that of other extrudates at low moisture content. Bulk density, specific length, and elastic modulus in all cereals decreased with an increase in moisture content. The WAI increased with an increase in moisture content, whereas WSI decreased. SME input of extruded corn flour was higher than those of other cereal flours at lower moisture content, whereas that of oat flour extrudate was lower than those of other cereals at higher moisture content. Lightness of extruded rice flour was lighter than those of other cereals while that of extruded barley flour was darker.

• 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.

• Transactions of the Korean Society of Mechanical Engineers A
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• v.21 no.11
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• pp.1912-1920
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• 1997

In the analysis of metal forming process, ALE(Arbitrary Lagrangian Eulerian) finite element methods have been increasingly used for the capability to control mesh independently from material flow. The methods can be divided into two groups i.e., coupled and split formulations. In the present work, the split ALE formulation is used for computational efficiency. A split ALE finite element method developed for rigid-viscoplastic materials and applied to the analysis of hot square die extrusion. Since thermal state greatly affects the product quality, an ALE scheme for temperature analysis is also presented. As computational examples, profile shapes as square and cross-like sections are chosen.

• Korean Journal of Food Science and Technology
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• v.18 no.2
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• pp.93-97
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• 1986

Dried barley moodle was made with the addition of gelatinized corn flour as binder by using piston type noodle piston press, in which the temperature was kept below the temperature of protein denaturation. The evacuation of air bubble from the dough strengthened the wet noodle strands and improved the cooking quality of the dry noodle. Although the binder was indispensable, the addition should be less than 20%, because the gelatinized corn flour increased the turbidity of the cooking water. Kneading with 3% solution of soy protein resulted in improvement of the noodle's cooking quality.

• Proceedings of the Korean Society of Precision Engineering Conference
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• 2002.10a
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• pp.641-645
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• 2002

In case of aluminum-cased battery, The ratio of height and base of square is generally above the ten times, square-shaped and problem of non-axis symmetry. It is typical model to set up the analysis method of finite element. The reliable analysis of finite element method is suggested, which is used to investigate the possibility that multi-stage deep drawing and ironing used currently is replaced by backward impact extrusion favorable in the respect of cost production and productivity. The influence of parameter was analyzed and compared, which was considered to analyze the process of large deformation plasticity such as extrusion. Die and billet was made as the same shape of finite element model. The results of experiment show good forming without the rupture and wrinkles with the optimum velocity 100mm/sec obtained by analysis.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.4
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• pp.741-746
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• 2004

Drying of raw ginseng root down to 35% moisture content required for extrusion process. There were two kinds of pre-treatments of raw ginseng root which were chopping and whole-root ginseng before frying at 80, 100 and 12$0^{\circ}C$. Drying rate and physicochemical properties of dried ginseng were evaluated to determine optimum drying temperature for extrusion process. Drying time at 8$0^{\circ}C$ to decrease to 35% moisture was 6.5 hr and ginsenoside content in dried ginseng at 8$0^{\circ}C$ was lower than that of dried ginseng at 100 and 12$0^{\circ}C$. Drying time at 100 and 12$0^{\circ}C$ to decrease to 35% moisture was 5.5 and 3.5 hr and redness of dried ginseng powder was 5.20 and 7.23 respectively. Browness and redness of dried ginseng extract from 75% ethylene were significantly increased with the increase in drying temperature. Ginsenosides Rb1, Rb2, Rc, Rd, Rg1 and total saponin were also increased with the increase in drying temperature from 8$0^{\circ}C$ to 10$0^{\circ}C$, however, those were not significantly different with drying temperature at 100 and 12$0^{\circ}C$. Drying temperature for extrusion process can be optimal at 10$0^{\circ}C$.

• Food Engineering Progress
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• v.15 no.2
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• pp.155-161
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• 2011

The aim of this study was to determine the effects of different extrusion conditions on the saccharification characteristics( initial reaction velocity, reaction rate constant, yield) of extruded corn starch. Extruded corn starch-water slurries were mixed with alpha-amylase for the enzymatic saccharification. The saccharification yield of extruded corn starch was high at lower feed moisture content and higher barrel temperature. The solubility of extrudates increased with increase in the SME input which increased with increase in the feed moisture content. Starch hydrolysates having DE 63.8 was obtained after 2 hr reaction. The initial reaction velocity of the extrudate slurry with alpha-amylase was higher with decrease in the feed moisture content. The initial reaction velocity of extruded corn starch was the highest ($2.26{\times}10^{-3}mmol/mL{\cdot}min$) at 25% feed moisture content and $120^{\circ}C$ barrel temperature, 250 rpm screw speed. The pregelatinized starch was $1.83{\times}10^{-3}mmol/mL{\cdot}min$ as a control. Reaction rate constant was a similar trend to initial reaction velocity.

• Korean Journal of Food Science and Technology
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• v.52 no.4
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• pp.357-362
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• 2020

This study was conducted to investigate the effects of mushroom composition (0, 4, 8, and 12%) on the quality characteristics of an extruded meat analog. The meat analog blend was isolated soy protein, wheat gluten, and corn starch (50:40:10). The extrusion condition was set to 55% feed moisture, 170℃ barrel temperature, and 150 screw speed by high moisture extrusion using a twin-screw extruder equipped with a cooling die. The integrity index, hardness, cohesiveness, springiness, chewiness, and cutting strength of the meat analog increased with the increasing mushroom content, while its water holding capacity and nitrogen solubility index (NSI) decreased. The protein digestibility decreased with the increasing mushroom content, while the DPPH radical scavenging activity significantly increased. In conclusion, the incorporation of mushrooms into the investigated meat analog enhanced its texture and antioxidant level.

• Clean Technology
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• v.12 no.4
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• pp.198-204
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• 2006

The modification of biodegradable polycaprolactone was accomplished by reactive extrusion with various contents of free radical initiator. Reaction conditions were in the temperature range of $130^{\circ}C$ to $180^{\circ}C$ with initiator contents of 0.1, 0.3, 0.5 and 1.0 wt%. To characterize the modified polycaprolactone (PCL), molecular weight was measured by gel permeation chromatography(GPC) and thermal, mechanical and rheological properties as well as biodegradability were measured. The modified PCL (MPCL) with 1% of initiator showed ca. 20% increase in crystallinity and ca. 50% increase in tensile modulus. Also, a large increase in rheological properties such as complex viscosity, storage and loss modulus was observed. The biodegradability of most MPCL was higher than that of virgin PCL.