• Elastomers and Composites
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• v.50 no.1
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• pp.49-54
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• 2015

Dynamically vulcanized PMMA/ACM (80 wt%/20 wt%) blend using DCP as a curing agent was prepared using internal mixer. The morphology, mechanical properties, optical properties, melt viscosity and die swell were characterized by using FE-SEM, tensile test, Izod impact test, dynamic mechanical analysis, ARES and capillary rheometer, respectively. The blends show a phase-separated morphology in which ACM are dispersed in PMMA matrix. Dynamically vulcanized blend exhibits higher mechanical properties, higher melt viscosity, and die swell as compared to simple blend. And, the dynamically vulcanized blend showed total transmittance of more than 75% and haze of higher than 90%, which enable it to find potential applications to fabricate an optical diffuser by extrusion process.

• Elastomers and Composites
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• v.46 no.1
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• pp.54-59
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• 2011

One of the viscoelastic flow behaviors during profile extrusion is the swelling of extrudate. In this study, die swell of rubber compound in the capillary die have been investigated through experiment and computer simulation. Simplified viscoelastic model and non-linear differential viscoelastic model such as PTT model have been used in the computer simulation. The simulation results have been compared with experimental data. Experiment and simulation have been performed using fluidity tester and commercial CFD code, Polyflow respectively. Die swells predicted by two models showed good agreement with experimental results. Pressure and velocity distribution, and circulation flow at the corner of reservoir have been well predicted by PTT model. Simplified viscoelastic model can not predict circulation flow at the corner of reservoir. However this model has an advantage in computation time compare with full viscoelastic model, PTT model.

• Korean Journal of Food Science and Technology
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• v.16 no.4
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• pp.429-436
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• 1984

To expand the utility of barley the experiments on the extrusion characteristics of barley flour for snack processing were carried out and the effects of the extrusion conditions on the quality of the extrudates were investigated. The optimum moisture content of barley flour for snack processing was 20%. The moisture content and the density of the extrudates decreased with increasing extrusion temperature and decreasing die size. The die swell ranged from 0.98 to 2.18 according to various extrusion conditions and decreased with increasing temperature above $150^{\circ}C$. The lightness, redness and yellowness increased at higher temperature. The water absorption index and the water solubility index showed their maximum values at $180^{\circ}C$.The gelatinization degree of the extrudates increased with increasing temperature. The fracture fore, Young's modulus and maximum fiber stress decreased, but the deformation to fracture increased, with increasing temperature and decreasing die size. The yield force in puncture test showed lower values at higher temperature. The size and the fraction of the air cells increased with increasing temperature and decreasing die size. The optimum extrusion conditions of barley for snack processing were at the temperature of $180^{\circ}C$, with the die size of 4.5mm when processed at 160 rpm.

• Journal of the Korean Society of Manufacturing Process Engineers
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• v.20 no.1
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• pp.34-41
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• 2021

Interventional radiology and minimally invasive surgery both require a precisely shaped microcatheter. Microcatheters are manufactured using polymer extrusion processes with a die and puller. The manufacturing parameters and die geometry greatly influence the profile of the extrudate and designing dies using a trial-and-error process is expensive and requires a lot of time. Therefore, predicting the profile of the extrudate is important for manufacturing microcatheters. This study investigates the effects of die design and geometry on the profile of the extrudate. The profiles of the extrudate are predicted using ANSYS Polyflow with respect to the different die geometries. The outer and inner diameters and wall thickness of the predicted extrudate are compared to those of a target extrudate. The die swell of melt polymer and the effect of the pulling are both examined. Optimized die designs are suggested for manufacturing the target extrudate.

• Applied Biological Chemistry
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• v.25 no.3
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• pp.119-125
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• 1982

Using piston type extruder, barley flour was extruded at various processing conditions, The used variables were three shear rates (apparent shear rate 118, 534, $1169sec^{-1}$), four extrusion temperatures(90, 120, 150, $180^{\circ}C$) and three moisture contents (15, 25, 35%). The rheological properties and the extrudate quality were monitored in extrusion. Barley flour showed pseudoplastic behavior having average power law index 0.28 in used shear rate range. When viewed from general appearance, die swell, density, water uptake, rehydration swell and gelatinization degree of extrudate, $25{\sim}35%$ moisture and $120^{\circ}C$ temperature was suitable processing condition for noodle-like product, and 25% moisture and $150^{\circ}C$ temperature was good for snack or flake product. Moisture content of the extrudate can be pretty well estimated from energy balance at higher temperature and higher moisture content.

• The Korean Journal of Rheology
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• v.1 no.1
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• pp.46-53
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• 1989

유한요소법을 이용하여 애뉼라다이 팽창현상을 수치 해석학적으로 분석하였다. 이보 고는 계속적인 연구의 일부로써 비탄성 비뉴토니안 유체인 지수법칙형의 유체에 대한 모사 이다. 이지수법칙형의 유체는 간단하나 고분자 공정 연구에 많이 쓰이는 구성식으로써, 분석 결과는 환형압축체의 두께는 지수법칙 지수에 비례하여 증가하였다. 높은 전단응력 감소유 체의 경우 두께는 증가하지 않고 감소하였다. 비등온 유체 및 여러 다른 형태의 압출형에 대한 수치해석 결과도 예시하였다.

• Carbon letters
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• v.11 no.2
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• pp.83-89
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• 2010

We prepared polycarbonate (PC)/poly(methyl methacrylate) (PMMA)/multiwall carbon nanotube (MWCNT) nanocomposites by co-rotating twin screw extruder at 533 K. Thermal analysis results indicate that the miscibility of PC and PMMA is enhanced by MWCNTs. Bead necklace-like morphology of PMMA-rich phase is observed in PC/PMMA/MWCNT nanocomposites with increasing PMMA weight fraction due to the bead necklace-like morphology. The tensile strength of PC/PMMA (75/25)/MWCNT (1 wt.%) nanocomposite is 3% higher than those of PC/PMMA (75/25) alloy. Suppression of die swell by MWCNT filler is observed in the melt flow of PC/PMMA/MWCNT nanocomposites during extrusion.