• Resources Recycling
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• v.14 no.3
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• pp.55-62
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• 2005

Mechanical properties of shell powder containing mixed recycled plastics were investigated depending on the shell content and surface modification. First, shell powder and LDPE were compounded using the twin screw extruder to manufacture 40 wt% master batch(M/B), and the M/B was blended with LDPE to produce bulk specimens with 10, 20, 30 and 40 wt% shell content. To improve the compatibility of shell powder with mixed recycled plastics matrix, surface of shell powder was chemically modified with cations or cationic surfactant. Surface modified shell was also used to prepare bulk specimens with the same shell content. Mechanical property analysis showed obvious improvement for the surface modified shell containing bulk specimens compared to unmodified ones. These results can lead to the development of new applications for the mixed recycled plastics.

• Resources Recycling
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• v.23 no.4
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• pp.30-36
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• 2014

300,000 tons of waste tires are annually being produced with development of the automotive industry in Korea. Landfill and incineration treatment system are causing the economic problem through secondary environmental pollution and waste. Therefore, as one of the ways to take advantage of this, Thermo-Plastic Vulcanized (TPV) composite was prepared by the ground waste tire and plastic powders. The waste tire powder was gained by mechanical fracturing through crushers. The waste tire powder was ground by a shear crushing method and a 2-stage disk mill method instead of cutting crushing one. The waste tire powder of 50 mesh was mixed with Polypropylene(PP) in various proportions. TPVs were prepared by an extrusion, and tensile and impact tests were performed. In addition, the same experiments were repeated in 40, 80, 140 mesh conditions in order to observe size effect of waste tire powders.

• Journal of Adhesion and Interface
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• v.22 no.3
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• pp.106-110
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• 2021

Recently, research using waste among eco-friendly materials has been attracting attention. In this study, we investigated the physical properties of blends in which high density polyethylene (HDPE) was filled with waste gypsum (CaSO₄) generated during fertilizer manufacturing. Composites were prepared by adding the gypsum content 0~20 wt% using a twin screw extruder. The mechanical, rheological, and thermal properties of the composites were evaluated. It was found that the tensile strength of the composites was less than 4.1% compared to that of unfilled HDPE, so there is no significant deterioration in physical properties. The thermal stability of the composites was improved as the gypsum content increased and the gypsum content had little effect on the viscosities of the composites.

• Textile Coloration and Finishing
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• v.34 no.2
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• pp.117-126
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• 2022

In this study, thermoplastic composites were manufactured using ABS(acrylonitrile butadiene styrene), PC(polycarbonate), and POE(polyolefin elastomer), which are thermoplastic plastics. Twin screw extruder and injection molding were used to manufacture thermoplastic composites. When the ABS/PC/POE thermoplastic composite material was manufactured, the POE mass fraction was set to 1 to 5 wt.%, and the thermal and mechanical properties according to the POE mass fraction were analyzed. Based on the physical properties of ABS/PC/POE, a 3D model in the form of an e-bike frame was created. After setting the boundary conditions, when an external load is applied, geometry simulation was performed to predict product performance. The ABS/PC/POE thermoplastic composite material exhibited the best physical properties when the mass fraction of POE was 3 wt.%. In the simulation results for the physical properties of the 3D model in the form of an e-bike frame, the best physical properties were shown when the mass fraction of POE was 2 ~ 3 wt.%. As a result, the manufacturing conditions for ABS/PC/POE thermoplastic composite materials were set, and research was conducted to reduce product development costs and development time.

• Proceedings of the Korean Society For Composite Materials Conference
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• 2005.11a
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• pp.125-128
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• 2005

The dispersion of carbon nanofiber (CNF) was carried out by solution blending, mechanical mixing, and sonication. CNFs at levels of 5-50% fiber weight content were mixed with polypropylene (PP) powder, and then were melt-mixed using a twin-screw extruder. For the further alignment of fibers, extruded rods were stacked uni-directionally in the mold cavity for the compression molding. For the evaluation of mechanical properties of nanocomposites, tension, in-plane shear, and flexural tests were conducted. CNF/PP composites clearly showed reinforcing effect in the longitudinal direction. The tensile modulus and strength have improved by 100% and 40%, respectively for 50 % fiber weight content, and the flexural modulus and strength have increased by 120% and 25%, respectively for the same fiber weight content. The shear modulus showed 65% increase, but the strength dropped sharply by 40%. However, the property enhancement was not significant due to the poor adhesion between fiber and matrix. In the transverse direction, the tensile, flexural, and shear strength decreased as more fibers were added.

• The Korean Journal of Food And Nutrition
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• v.6 no.3
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• pp.178-188
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• 1993

This research was attempted to investigate changes in physicochemical properties of rice extrudate with added ginger powder extruded by single screw extruder. Graphic three dimensional analysis on response surface regression was used to evaluate effects of extrusion variables on quality factors of the extrudate according to two independent variables, ginger consent 0∼12%, moisture content 14∼26%. The summarized results are as follows : 1) Regarding proximate composition of rice extrudate with added ginger powder, as ginger powder content of raw material Increased, crude tat, crude protein, crude ash and crude fiber increased, while soluble nitrogen free extract decreased. 2) Graphic three dimensional analysis on response surface regression was conducted for each dependent variable which revealed statistically significant relationship with independent variables, 0∼120A ginger and 14∼26% moisture content. Expansion ratio had a critical point as moisture content changed. As ginger and moisture content Increased, bulk density, break strength and water absorption Index Increased, while water solubility Index decreased. The predicted maximum degree of gelatinization in 6.15% ginger and 15.56% moisture content is 88.27%, and lightness decreased as ginger content Increased. According to the microstructure for the cross section of extrudate obsorbed with image analyzer, air cell number and perimeter revealed saddle point, meanwhile total area and fractarea of air cell had critical points as moisture content changed. In view of the results, quality of rice extrudate with added ginger powder was optimum when rice flour was fed to the extruder with 2∼7% singer powder and 15∼20% moisture content.

• Elastomers and Composites
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• v.38 no.1
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• pp.27-37
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• 2003

This work presents a comparative study of the morphology and structure related properties of thermoplastic elastomer blends based on SEBS/PP/Oil and dynamically vulcanized EPDM/PP/Oil. A combination of ruthenium oxide staining and low voltage scanning electron microscopy (LVSEM) was found to be suitable for the study of morphology of these highly oil extended blends. h close analogy was found in the mechanical, thermal and rheological properties of the two systems made in an internal Brabender mixer and co-rotating turin screw extruder. The morphology of the blends, as made by the two techniques, was found to be significantly different. In the case of TPVs, the blonds made in the extruder had smaller EPDM domains and better tensile properties. In the case of SEBS, the blends made in the Brabender had more co-continuous phases and showed better tensile properties. Crystallization behavior of the isotactic polypropylene in the blends was found to be influenced by the type of rubber. Blends of SEBS/PP crystallized at a lower temperature than the TPVs. These differences were probably caused by differences in the nucleating ability of the two rubbers.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.17 no.5
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• pp.80-85
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• 2016

Carbon fiber-reinforced composite materials have been widely used in various industrial fields, but there are limits to increasing their strength and stiffness, because of the short-length fibers that are impregnated in them. In this study, a lab-scale small extruder system was developed with the capability to perform the carbon fiber impregnation and extrusion process in order to evaluate the properties of long-length carbon fiber reinforced thermoplastic composite materials molded by the LFT-D method. Specimens were made with the small extruder to press-mold long-length carbon fiber composite materials and evaluate their material properties. As a result, it was found that the carbon fiber length, press load and carbon fiber contents have a considerable influence on the strength and stiffness. Additional studies on such factors as the mixing screw design and coating of the carbon fiber are needed in order to improve the mechanical properties of carbon fiber composite materials.

• Korean Journal of Food Science and Technology
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• v.33 no.1
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• pp.45-49
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• 2001

This research was conducted to study the characteristics of the extruded products prepared from blends containing fixed amounts of frozen pollack (20%) and defatted soy flour (5%) and varying amounts of rice and corn flour using laboratory-scale single-screw extruder. Extrusion conditions were set at 27% feed moisture, $160^{\circ}C$ process temperature and 170 rpm screw speed. Results showed that there was almost no difference in proximate compositions among all extruded products. The product made from 100% rice flour had the highest expansion ratio, the lowest bulk density and the lowest shear force (P<0.05). Also, this product was the highest in L value and had the highest preference in sensory evaluation. Consequently, the addition of frozen pollack and defatted soy flour to rice flour could make desirable expanded extruded products. This study will form the basis for future development of rice snacks containing frozen pollack.

• Preventive Nutrition and Food Science
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• v.6 no.3
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• pp.158-162
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• 2001

Blends of pork meat (20%), defatted soy flour (25%), and corn starch (48.61~53.71%) were prepared with or without additional non-meat ingredients, i.e., onion powder (1%), alone or in combination with carrot powder (1.5%) or extract (1.5%), or defatted oat flour (5%). All blends were formulated for 22.78% moisture, with water added where necessary. They were extruded using a laboratory single-screw extruder at 16$0^{\circ}C$ profess temperature and 170 rpm screw speed. The additional ingredients generally decreased product expansion and increased bulk density and shear force. When the product with no additional ingredient and the product with onion powder were evaluated by trained sensory panelists, \"grain complex\" was the most intense flavor note for both. With 1 % onion powder in feed, a distinct \"onion\" flavor note was detectable in extrudates. All the products may be considered \"healthful\" based on nutrient profiles.t; based on nutrient profiles.