• 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.

• Journal of the Korean Society of Manufacturing Technology Engineers
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• v.22 no.1
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• pp.145-149
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• 2013

The performance of injection molding machine's control system, such as reproducibility, repeatability, etc, is widely studied nowadays. Since screw stroke, injection cylinder body pressure and barrel temperature are the most important terms of injection unit, interval linearity and repeatability to each parameter are analyzed here. Barrel temperature is analyzed according to the repeatability of the thermocouple at $150^{\circ}C$, $210^{\circ}C$, $300^{\circ}C$ using a precise oven. The result temperature is within ${\pm}0.5^{\circ}C$ Through the reliability evaluation of the most important terms of injection unit, the method of evaluating the linearity and repeatability is proposed and verified.

• Korean Journal of Food Science and Technology
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• v.15 no.4
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• pp.392-398
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• 1983

A pilot single-screw food extruder was constructed, and its mechanical properties and product characteristics were investigated by using corn grits. The screw rotational speed was varied and the changes in temperature profile of the barrel for the start-up period of operation were measured. The rate of heat generation for the start-up period was affected by the screw speed and feed rate. The screw speed resulted in a great influence on the estimated dough viscosity. The changes in the dough viscosity could indicate the on-set of termoplastic reaction in the barrel. The expansion ratio during the start-up period mainly depended on the barrel temperature and the degree of thermoplastic reaction in the barrel. The barrel temperatures for the gelatinization and burning of corn grits depended on the screw speed as well as the feed rate.

• Food Engineering Progress
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• v.14 no.2
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• pp.127-134
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• 2010

This study was to develop high-nutritious energy bar from extruded hemp obtained by extrusion process. Mixture of rice flour and defatted hemp was extruded at a barrel temperature of 110 and 130$^{\circ}C$, and moisture content of 20 and 25%. Properties of extrudates such as bulk density, expansion index, breaking strength, apparent elastic modulus, water absorption index (WAI), water solubility index (WSI) have been analyzed. The antioxidant potential was determined by the DPPH-radical scavenging assay. The expansion index was the highest in rice-hemp extrudate at 130$^{\circ}C$ barrel temperature and 20% moisture content among the other hemp-added extrudates. The WAI was increased with increase in moisture content, while the WSI was increased with increase in barrel temperature. The peak viscosity of rice extrudate had higher valule than those of extrudate added with hemp. DPPH scavenging activity of rice-hemp extrudate at 130$^{\circ}C$ barrel temperature and 20% moisture content showed the highest value. Sensory properties, moisture content and color were assessed for quality of energy bar. The color values of the energy bar indicated decreasing L (lightness) and b (yellowness), and increasing a (redness) after 30 days storage at ambient condition. The highest overall acceptable was the energy bar added with rice-hemp extrudate at 130$^{\circ}C$ barrel temperature and 20% moisture content.

• 한국연소학회:학술대회논문집
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• 2014.11a
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• pp.107-109
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• 2014

Through the economic development, people enjoying the camping and demand of camping goods are increasing since they have free time. So they use portable butane gas range outdoor. In addition to that, many restaurants that offer hotpot or meat in Korea use portable butane gas ranges for their convenience. But 19% of gas accidents are using portable butane gas range, 13.7% of them are using oversized cookware. Despite the high accident rate, there is no safety standards about portable butane gas range using oversized cookware. Therefore we conducted to measure temperature and pressure of portable butane gas ranges for reforming safety standards. As a result. we confirmed relation between bottom temperature of the portable butane gas barrel and pressure of the butane gas. Also we confirmed that portable butane gas ranges operate safely when bottom temperature of the portable butane gas barrel is bellow $50^{\circ}C$.

• Journal of the korean Society of Automotive Engineers
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• v.2 no.1
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• pp.39-50
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• 1980

This paper presents the variations obtained in heat flow rate and engine performance of a four-stroke cycle Diesel engine when there were changes in the temperature of cooling water, compression ratio, injection timing of fuel, and other factors. Heat dissipation of engine cylinder was calculated by the heat transfer coefficient of Nusselt's empirical equation and the analysis of distribution of temperature in cylinder barrel was obtained by the finite element method of two-dimensional steady state heat conduction. In this experiment, the out side temperature of cylinder liner was measured by the data logger, and the temperature distribution of liner was computed by the analysis of triangular finite element model under the assumption due to surface heat flux of cylinder inner surface. The results obtained by this study are as follows. Under the given operating condition, the temperature distribution of cylinder liner by using finite element method shows that the mean temperature of barrel is in accordance with the experimental results of Eichelberg and temperature difference is lower than 4.23.deg. C. The heat dissipation of engine decrease in accordance with the decrease of piston mean velocity, compression ratio, and the increase of coolant temperature. Influence on the delay of injection timing of fuel brings about the decrease of heat rejection over the cylinder at constant test conditions.

• Proceedings of the Korean Society of Precision Engineering Conference
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• 1997.10a
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• pp.476-479
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• 1997

A Knowledge of friction force in pneumatic cylinders makes it possible to improve cylinder description during simulation and to asses performance under changing operating conditions more accurately. Such knowledge is particularly useful, for example, when modeling continuous pneumatic positioning systems or predicting the operating conditions under which stick slip may occur, as well as in establishing preventive maintenance procedures for pneumatic cylinders. Friction force depends on a number of factors, including operating pressure, seal running speed on the cylinder barrel and rod, barrel material and surface roughness, seal dimensions and profile, seal material, lubrication conditions, cylinder distortion during assembly, and the operating temperature of cylinder components. This paper shows a system for measuring the friction force caused by a seal used in pneumatic cylinders. Results of experimental tests show that seal friction forces for grease lubricated service are clearly dependent on speed and pressure and are les sensitivity to other parameter. i.e., barrel material and roughness, seal material, and profile.

• Food Science and Preservation
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• v.14 no.5
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• pp.451-456
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• 2007

The vitamin C content in extruded comstarch matrix was shown to depend on extrusion process variables (barrel temperature and water content), the packaging method, and the storage period. In addition, loss rates of vitamin C under different processing conditions were calculated. Extrusion process variable were barrel temperature ($80^{\circ}C,\;90^{\circ}C,\;100^{\circ}C$ and $110^{\circ}C$), and water content (25% 30% both w/w). The vitamin C content decreased as barrel temperature increased from $80^{\circ}C$ to $110^{\circ}C$ and water content increased from 25% to 30% when either LDPE plastic film packaging or ON film vacuum packaging were employed. As barrel temperature and water content increased, vitamin C decreased in comstarch packed in either LDPE film or ON film. As temperature increased, vitamin C loss rate increased under both packaging conditions, but the loss tate was only 50% of the LDPE film packaging rate when ON film vacuum packaging was used. In conclusion, the higher the temperature, and the greater the water content, the less vitamin C was inactivated during extrusion cooking, although the loss rah of vitamin C became faster as temperature and water content rose. In conclusion, extrusion process could be applied for making vitamin C matrix to extend vitamin C preservation.

• Bulletin of the Korean Space Science Society
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• 2011.04a
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• pp.31.2-31.2
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• 2011

IGRINS (Immersion GRating INfrared Spectrometer) is a high resolution wide-band infrared spectrograph developed by Korea Astronomy and Space Science Institute (KASI) and the University of Texas at Austin (UT). The slit-viewing camera is one of four re-imaging optics in IGRINS including the input relay optics and the H- and K- band spectrograph cameras. Consisting of five lenses and one Ks-band filter, the slit viewing camera relays the infrared image of $2'{\times}2'$ field around the slit to the detector focal plane. Since IGRINS is a cryogenic instrument, the lens barrel is designed to be optimized at the operating temperature of 130 K. The barrel design also aims to achieve easy alignment and assembly. We use radial springs and axial springs to support lenses and lens spacers against the gravity and thermal contraction. Total weight of the lens barrel is estimated to be 1.2 kg. Results from structural analysis are presented.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.5
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• pp.636-642
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• 2007

In order to develop a novel food utilization of germinated brown rice, physicochemical properties of germinated brown rice and its extrudates were investigated. The physical characteristics, the paste viscosity, and the anti-oxidation activity were analyzed. Brown rice was soaked for 10 hr and germinated for 24 and 48 hr at $30^{\circ}C$. Extrusion conditions of brown rice and germinated brown rice were barrel temperature at 100 and $120^{\circ}C$ and moisture content at 20%. The expansion ratio increased with the increase in germination time. It increased at barrel temperature of $100^{\circ}C$, and decreased at $120^{\circ}C$. The bulk density showed negative corporations with the expansion ratio. The paste viscosity of germinated brown rice was decreased with the increase in the germination time. However the paste viscosity of extrudates was lower as barrel temperature increased. Content of polyphenolic compound in extrudates was increased by increasing germination time and barrel temperature.