• Korean Journal of Food Science and Technology
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• v.17 no.6
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• pp.469-473
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• 1985

The typical force-distance curves by puncture test and Back Extrusion test of acorn flour gels were investigated. Kc' and Ks' were calculated to estimate the compression and shear components of a puncture force. In this study, compression effect played a major role. The more concentration of acorn flour gel and diameter of probe increased, the more compression force contributed to the puncture force. In the Back Extrusion test, the effect of increasing the sample size was to extend the length of the plateau without affecting the maximum force. However, as the concentration of acorn flour gel increased, maximum Extrusion force became larger.

• Proceedings of the Korean Society for Technology of Plasticity Conference
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• 2002.11a
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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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• v.35 no.5
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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.

• The korean journal of orthodontics
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• v.20 no.2
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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.

• Korean Journal of Food Science and Technology
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• v.19 no.2
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• pp.171-175
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• 1987

An objective method for the evaluation of eating quality of cooked noodle was established by using a specially designed shear extrusion cell of Rheometer. From the force-distance curve, the maximum force, initial force, extrusion work, and the slope were determined. In a test with Korean dried noodles made from 17 types of Australian wheat flour, the maximum and initial forces and extrusion work could represent the firm-soft and chewy character, which govern mostly the preference of cooked noodle. On the other hand, the slope could distinguish the textural changes of cooked noodle during the storage after cooking. The parameters showed significant correlation with the protein content, water absorption, development time and extensibility of flour, but no correlation was obtained with the maximum viscosity of viscogram. For the estimation of textural preference, the correlation coefficient obtained from a multiple regression analysis using the maximum viscosity of viscogram and the maximum force of shear extrusion test as the two independent variables was not significantly higher than the coefficient obtained from a simple regression with the maximum force only.

• Journal of the Korean Society of Safety
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• v.15 no.4
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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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• v.6 no.3
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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.

• Korean Journal of Food Science and Technology
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• v.26 no.1
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• pp.98-101
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• 1994

The amount of added water for rice cooking was determined by extrusion test and sensory evaluation of cooked rice. The extrusion force was positively correlated with hardness and negatively correlated with moisture content and wetness of cooked rice. The extrusion force and moisture content of cooked rice were 57.9 kg and 62.3% respectively at the 'medium' wetness (neither too hard and dry nor too soft and watery) of cooked rice. The optimum water to rice ratio for the cooked rice haying 'medium' wetness was 1.46.

• Journal of Korea Foundry Society
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• v.24 no.6
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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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• v.3 no.2
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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.