• Transactions of Materials Processing
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• v.24 no.5
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• pp.317-322
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• 2015

A process for the concurrent welding and extruding of pipe was designed for continuous production of fin tubes. Unlike a conventional pipe extrusion, the new process is able to extrude a pipe continuously without limit of length by using spring type wire material. The current paper provides the basic research for welding during the extrusion using a spring type wire material. The object of the current study is to investigate the possibility that the spring type wire material could be extrude into a welded pipe. The appropriate extrusion ratio was selected through investigation of loads using computer simulations. As a result, experiments showed that pipe could be welded and simultaneously extruded with spring type wire material of aluminum. The tensile strength of the welded and extruded aluminum pipe can reach 80% of tensile strength of original aluminum feedstock.

• Animal Bioscience
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• v.37 no.6
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• pp.1085-1095
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• 2024

Objective: The main objective of this study was to determine available energy and nutritional digestibility of extruded cereals and the effect of extrusion on the nutritional value of feed ingredients, aiming to provide scientific basis for efficient application of extrusion in the diets of growing pigs. Methods: In Exp. 1, 48 crossbred growing pigs (Duroc×Landrace×Yorkshire) with an initial body weight (BW) of 34.6±2.2 kg were selected and fed with eight diets (non-extrusion or extrusion) to determine the digestible energy (DE), metabolizable energy (ME), and nutrients digestibility. Eight diets included extruded grains (barley, wheat, sorghum, or broken rice), while four had unprocessed grains. In Exp. 2, 9 diets were formulated including 4 cereals with extrusion or non-extrusion and a N-free diet. In addition, 9 growing pigs (BW = 22.3±2.8 kg) were fitted with T-cannula in the distal ileum and arranged in a 9×6 Youden square design. Results: Results show that apparent total tract digestibility of gross energy, dry matter, organic meal, ether extract, neutral and acid detergent fiber was not affected by the extrusion process and there was no interaction between cereal type and extrusion treatment on DE, ME. However, the apparent total tract digestibility for crude protein (CP) increased markedly (p<0.05). The standardized ileal digestibility (SID) of all amino acids (AA) except for leucine remarkably increased by extrusion (p<0.05). There was an interaction on the SID of arginine, leucine, isoleucine, methionine, phenylalanine, cystine, and tyrosine in growing pigs between type of grain and extrusion treatment (p<0.05). Conclusion: Extrusion increased the ileal digestibility of CP and most AA in cereals, however, the DE and ME of cereals were not affected in growing pigs.

• Transactions of Materials Processing
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• v.9 no.3
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• pp.242-248
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• 2000

This paper is concerned with the family of parts that generally feature a central hub with radial protrusions. Radial Extrusion is usually used in order to produce complex parts, which is combined with upsetting and/or forward and backward extrusion. Typical parts that fall into this category include cross pieces for universal joints, key-shaft type parts, tube fittings, and differential gears. In this paper, the forming characteristics of radial extrusion combined with forward extrusion is investigated by comparing the punch and mandrel loads. The design factors during radial extrusion combined with forward extrusion are applied to the simulation to see how much those factors have effect on the forming loads. The rigid-plastic FEM is applied to the simulation.

• Transactions of the Korean Society of Machine Tool Engineers
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• v.18 no.2
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• pp.194-200
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• 2009

The extruder type is classified as screw type and non-screw type in terms of the extrusion method. The screw type extruder, which is the most frequently used, is classified as the single screw extruder and the multi-screw extruder. They are classified as vertical type and horizontal type in terms of structure; and those for compounding and for forming in terms of function. The single screw extruder is a universal extruder, most of which is suitable for the extrusion forming of thermoplastic resin. The multi-screw(two-screw, three-screw and four-screw) extruder can increase the extrusion power using the engagement of the screw flank. The single screw extruder does not have a good mixing ratio of the raw material and stable extrusion power, while it has low construction cost and operation cost. In this study, the single screw extruder, which has many weak points compared with the multi-screw extruder, was studied. There have been many studies on the single screw extruder, and they led to its significant development. The existing study method, however, had complex analysis processes and required much time. In this study, the CFD was applied to the performance test and analysis of the extruder, and the optimal design condition of the extrusion power for the screw and die of the single screw extruder was found by comparing the analysis results with the actual performance measurement of the single screw extruder.

• Microbiology and Biotechnology Letters
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• v.22 no.3
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• pp.283-289
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• 1994

The production of maltose utilizing swollen extrusion starch seems to have many technical advantages, such as, high reaction rate and high yield, production of high purity concentrated maltose, and low energy consumption, over the conventional method utilizing liquefied starch. The characteristics of maltose formation in heterogeneous enzyme reaction system comtaining swollen extrusion starch was investigated using fungal $\alpha $-amylase. The influence of extrusion conditions on structure of extruded starch, such as, degree of gelatinization, water absorption index, and water solubility index was analyzed. The relationship between the structural features and maltose forming reaction was investigated, and the result was analyzed in terms of surface reaction of insoluble extruded swollen starch. The characteristics of maltose formation from swollen sxtrusion starch was compared using endo-type fungal $\alpha $-amylase and exo-type $\beta $anylase, and the structural trasformation of extruded starch was also observed to clarify the reaction mechanism.

• Transactions of Materials Processing
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• v.18 no.1
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• pp.80-86
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• 2009

This paper presents the plastic inhomogeneous deformation behavior of bimetal composite rods during the axisymmetric and steady-state extrusion process through a conical die. The rigid-plastic FE model considering frictional contact problem was used to analyze the co-extrusion process with material combinations of Cu/Al. Different cases of initial geometry shape for composite material were simulated under different conditions of co-extrusion process, which includes the interference and frictional conditions. From the simulation results, the sleeve cladding rate at the core/sleeve interface was recorded as a distribution of diameter ratio and interference conditions, which will be useful for the investigations of the bonding process during co-extrusion process. In addition, the results of the co-extrusion, connected with the results of the variations of diameter rate and average contact pressure, demonstrate a good agreement and present the possibility of describing the parameters of the plastic zones in non-uniform deformation of these type of composite materials.

• Journal of the Korean Society of Food Science and Nutrition
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• v.20 no.5
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• pp.509-512
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• 1991

Rheological property and apparent viscosity(η)of several semi-solid foods were measured with extrusion capillary viscometer. Apparent viscosities of several semi-solid foods ranged from 0.2714 Pa.s to 2.6453 Pa.s Rheological property of spread type semi-solid foods was pseudoplastic (with yield value). Especially, as the moisture content and temperature of Chungkook-jang spread increased, apparent viscosity decreased. On the contrary, as the added soybean oil content of Chungkook-jang spread increased, apparent viscosity also increased.

• Proceedings of the Korean Society for Technology of Plasticity Conference
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• 2004.05a
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• pp.31-34
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• 2004

A new extrusion process of the circular section product with helical fins could be developed by using rotating extrusion dies. The twisting of extruded product is caused by the twisted conical die surface connecting the die entrance section and the die exit section linearly. But, until now, because the process has used fixed extrusion dies, it needs high pressure in order to twist billet and form fin shape on the surface of billet. So, during extruding billet, in order not to twist billet, the extrusion dies is needed to rotate itself instead of twisting billet. And in order to rotate dies, the shape of inside contour of extrusion dies must have conical type with twisted Inclined die surface connecting the die entrance section and the die exit section linearly. The results of experiments show that, in spite of using twisted extrusion dies, twisting of the billet should not happen because of rotating dies in the opposite direction of twisting direction of billet during extruding billet, and, from the results, it shows that it can decrease the power of extrusion pressure and could prevent crack of teeth for fin forming.

• Journal of the Korean Association of Oral and Maxillofacial Surgeons
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• v.45 no.5
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• pp.254-259
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• 2019

Objectives: Crown-root fracture and cervical caries in maxillary premolars constitute a challenge in cases of subgingival placement of restoration margins. Surgical extrusion has been practiced successfully in permanent anterior teeth. The aim of the present retrospective study was to assess the clinical outcome of surgical extrusion after orthodontic extrusion in maxillary premolars. Materials and Methods: Twenty-one single, tapered root maxillary premolars with subgingival crown-root fracture or caries were included. Presurgical orthodontic extrusion was performed on all teeth to prevent root resorption. Extent of extrusion and rotation was determined based on crown/root ratio. The postoperative splinting period was 7 to 14 days. Clinical and radiographic examination was performed at an interval of 1, 2, and 3 months. Results: After the mean follow-up of $41.9{\pm}15.2months$, failure was observed as increased mobility in 3 of 21 cases. No significant difference was observed in the outcome of surgical extrusion based on tooth type, age, sex, $180^{\circ}$ rotation, or time for extraction. Furthermore, marginal bone loss was not observed. Conclusion: Surgical extrusion of maxillary premolars can be a possible therapeutic option in cases of subgingival crown-root fracture.

• Proceedings of the Korean Society for Technology of Plasticity Conference
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• 2003.10a
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• pp.277-280
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• 2003

It was investigated that the "ㄱ" type angle product could be bended with a curvature during extrusion by extru-bending process. The bending process for the "ㄱ" type angle product can be developed by the hot metal extru-bending machine with the two punches moving in the different velocity. Because of non-symmetry of product, it is important to design the ruled surface contour of dies cavity for the welding and bending with two billets. So it is designed that the multi-hole container has two non-symmetric holes and non-symmetric contour of dies entrance. The results of the experiment show that "ㄱ" type angle product can be bended by the extrusion process and that the curvature of the product can be controlled by the velocity of punch and that the defects such as the distortion of section and the thickness change of the product and the folding and wrinkling of the product did not happen after the bending processing by the extrusion bending machine.