• 한국식품과학회지
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• 제17권6호
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• pp.469-473
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• 1985

도토리묵의 관통검사와 Back Extrusion test를 실시하여 각각의 특징적인 force-distance curve를 구하였다. 관통검사시에 관여하는 compression force와 shear force의 기여도를 알기 위하여 $K{\acute{c}}$와 $K{\acute{s}}$를 계산하였다. 도토리묵의 관통에는 compression force가 훨씬 더 크게 기여하고, 도토리묵의 농도가 클수록 탐침의 지름이 커질수록 그 기여도가 더 증가하였다. Back Extrusion test에 의해 얻어지는 maximum Extrusion force는 시료량의 증감에는 변화가 없었지만, 도토리묵의 농도가 증가함에 따라서는 그 값이 증가하였다.

• 한국소성가공학회:학술대회논문집
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• 한국소성가공학회 2002년도 제5회 압출 및 인발가공 심포지엄
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• pp.7-14
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• 2002

To carry out the analysis of the extruding products, it is necessary to get the optimum computation of extruding force for the extrusion. The existing numerical models of the extrusion may be large different from the actual conditions. In this study, accurate theoretical analysis of the extrusion forming and optimum extruding force should be subjected. It is to develop the numerical models which describes the optimum extrusion force. Therefore, the results should improve accuracy of extrusion forming and cause the energy saving for the extrusion.

• Journal of Biosystems Engineering
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• 제35권5호
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• pp.336-342
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• 2010

This study was performed to develop extrusion pelletizer for pelletizing the compost waste food. The effect of water content on the shape of pellet, the relationship between diameter of pellet and of extrusion hole and the relationship between extrusion force and die angle were investigated. Considering the stable shape of compost pellet and the operation efficiency of pelletizer, the water content of 2~4% was considered as the best condition. And the compost pellet could not maintain it's shape at the water content of 10% or over. The strongest extrusion force was needs when the die angle had $90^{\circ}C$ in 6 mm extrusion hole diameter, on the other hand, the weakest extrusion force was need at the die angle of $45^{\circ}{\sim}65^{\circ}$. The compression strength of pellet shows the highest strength of 9.2Mpa when we make the compost pellet after screening the compost and make it with a size of 1.18 mm(No.16) or less.

• 대한치과교정학회지
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• 제20권2호
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• pp.267-280
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• 1990

The purpose of this study was to investigate the force mechanism of Multiloop Edgewise Arch Wire and the intensity and distribution of stresses with vertical and intermaxillary elastics. The obtained results were as follows. 1. When plain wires were inserted and vertical and intermaxillary elastics were used in the upper and lower arch, the stresses of the anterior and posterior ends of wires were observed greatly but the stresses of the premolar were very small. 2. When MEAW were inserted in upper and lower arch, the upper 1st and 2nd premolar and the lower 1st premolar were extruded greatly. 3. In the area of the upper 1st molar and the lower 2nd premolar and the lower 1st molar, any stresses were not observed. 4. The vertical elastic counteracted the intrusion force of the MEAW in the anterior teeth but could not affect on posterior teeth. Using with the Class II elastics, the distal tipping force and extrusion force were exerted in the upper anterior teeth and the intrusion forces of the lower anterior teeth were relieved. Using with the Class III elastics, the extrusion force were exerted in the upper and lower anterior teeth, the distal tipping force were increased in the lower posterior teeth. 5. The Class II elastic counteracted the anterior intrusion force of the MEAW and extruded and tipped mesially the lower 2nd molar. The intrusion force of the MEAW also could not overcome the extrusion force of the class II elastics. 6. When the Class III elastics were engaged, the upper 2nd molar was extruded in spite of the intrusion forces of the MEAW and the extrusion forces of the lower anterior teeth and distal tipping forces in the posterior teeth were observed.

• 한국식품과학회지
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• 제19권2호
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• pp.171-175
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• 1987

삶은 국수의 식미 평가를 위한 객관적 측정 방법으로 레오메타에 특수하게 고안한 test cell을 사용하는 층밀림 압출 시험법을 개발하였다. 층밀립 압출 시험에서 얻어지는 힘-거리 곡선을 분석하여 최초 압출력, 최고 압출력, 압출일, 경사도 등의 파라메타를 구하였다. 17종류의 호주밀로부터 만든 밀국수(건면)에 대한 실험 결과, 최초 압출력 압출일은 삶은 국수의 기호도를 가장 크게 영향하는 단단하고 무른 성질과 쫄깃쫄깃한 성질의 정도를 나타낼 수 있었다. 한편, 경사도는 삶은 국수의 저장중에 일어나는 조직감 변화를 감지할 수 있었다. 이들 파라메타들은 원료 밀가루의 단백질 함량, 수분흡수력, 발전시간(D.T.), 인장도와 높은 삼관관계를 나타내었으나 비스코그램의 최고 점도와는 상관관계를 나타내지 않았다. 비스코스램의 최고 점도와 층밀림 압출 시험의 최고 압출력을 두 독립변수로 한 다중회귀분석 결과 관능적 조직감 기호도와의 상관계수는 최고 압출력만을 사용한 단순회귀분석상관계수보다 크게 증가하지 않았다.

• 한국안전학회지
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• 제15권4호
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• pp.28-34
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• 2000

Copper clad aluminum composite materials are being used for economic and structural purposes, The development of an efficient production method of copper clad aluminum composite material rods by extrusion is very important. This paper describes experimental investigations in the direct extrusion of copper clad aluminum rods through conical dies. There are several parameters that have an influence on determining a sound clad extrusion. These variables are extrusion temperature, extrusion ratio, semi-cone angle of die, extrusion force, extrusion velocity, friction of between the container and billet, percentage of copper used and ratio of flow stress of copper to aluminum. In order to investigate the influence of extrusion temperature, extrusion ratio, semi-cone angle of die on the hot direct extrudability of the copper clad aluminum composite material rods, the experimental study have been performed with these variation.

• Preventive Nutrition and Food Science
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• 제6권3호
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• pp.163-169
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• 2001

To produce expanded, minimally hard extrudates from blends of raw pork meat (20%), defatted soy flour (25%), and corn starch using a single-screw extruder, various combinations of feed moisture, process temperature, and screw speed were evaluated. First series of extrusion runs were conducted according to a central composite rotatable design/response surface methodology (RSM). Upon assessing the full model for each response, insignificant terms were eliminated to determine final response surface models. Screw speed within the range evaluated was found to have no significant effect on expansion ratio (ER) or shear force (SF) of extrudates. Since examinations of the response surfaces and their generated grids of predicted values indicated that maximum ER and minimum SF were likely to be attained with a moisture-temperature combination outside the RSM experimental range, the second series of extrusion runs were conducted with several selected combinations of moisture and temperature to determine a practical optimum extrusion condition. The combination of 22.78% feed moisture, 16$0^{\circ}C$ process temperature, and 170 rpm screw speed was chosen as such a condition, and used in the final extrusion. The final product required less force to break than did commercial pretzel sticks.

• 한국식품과학회지
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• 제26권1호
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• pp.98-101
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• 1994

가수율을 변화시켜 취반한 밥의 관능검사, extrusion test, 수분함량측정 등의 실험을 통해 질지도 되지도 않은 보통의 밥상태를 만들기 위해 필요한 취반 가수율을 결정할 수 있었다. 밥의 압출력은 밥의 경도에 대한 관능 검사치와 정의 상관, 수분함량과는 부의 상관을 보였다. 관능 검사에서 질거나 되지 않은 보통밥상태로 평가된 밥의 수분함량은 62.3%, 압출력은 59.7kg이었으며, 이때의 가수율은 1.46배였다.

• 한국주조공학회지
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• 제24권6호
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• pp.331-339
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• 2004

Melt-extrusion process, a metallic melt poured and solidified up to semisolid state in the container can be directly extruded through the die exit to form a product of bar shape without other intermediate processes. In this study, the fabrication characteristics of the process were evaluated with various process parameters, such as preheating temperature of extrusion dies, extrusion temperature and extrusion ratio. AI-Cu alloys were successfully extruded after squeezing out of liquid during melt-extrusion with smaller force compared to the solid extrusion. Soundly AI-Cu alloy bar was fabricated at the preheating temperature of $500{\sim}520^{\circ}C$. The range of extrusion temperature for soundly melt-extruded AI-Cu alloy bar was increased with increasing extrusion ratio. Mechanical properties of melt-extruded AI-Cu alloy bars were found change with Cu content of the melt-extruded bars due to the occurrence of segregation. The various extrusion temperature yielded equiaxed structure with a grains size about 200 ${\mu}m$.

• Progress in Superconductivity
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• 제3권2호
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• pp.193-197
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• 2002

There are many problems in wire fabrication of long length Bi-2223 superconductor by using conventional extrusion method. They are mainly due to high surface resistance and inhomogeneous distribution of inner stress. Hydrostatic extrusion process will not only decrease the extrusion pressure but also enhance homogeneous deformation of material by reducing friction force between billet and container Hydrostatic extrusion method is considered to be useful fur fabrication of the homogeneous wire with high density. In this paper, hydrostatic extrusion process is introduced to fabricate Bi-2223 superconducting tape, and also discussed are the interface homogeneity and microstructural aspects of extruded BSCCO/Ag billet.