• 한국주조공학회지
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• 제25권5호
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• pp.203-208
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• 2005

The main emphasis of this study is to optimize the process variables for manufacturing aluminum foam materials by direct foaming of remelted aluminum scraps. Aluminum foams were fabricated from two different raw materials, pure aluminum and used beverage cans. For both cases, $TiH_{2}$ was used as a foaming agent. Calcium was added as a thickener for the foaming of pure aluminum and no thickener was added for that of used beverage Cans because the pre-existing oxides of the used beverage cans are used as a thickener. Calcium and $TiH_{2}$ content varies from 0.5wt.% to 2.0wt.% and from 0.5wt.% to 1.5wt.%, respectively. The processing conditions, such as the effect of calcium on the melt viscosity, foaming temperature, and the optimum amount of the foaming agent with regard to the melt viscosity were discussed.

• 폴리머
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• 제29권2호
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• pp.198-203
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• 2005

용융 압출 발포에 의하여 폴리락틱산(PLLA) 지지체를 제조하고 발포 조건이 지지체의 구조와 기계적 특성에 미치는 영향을 살펴보고 이를 염 추출법에 의하여 제조된 지지체와 비교하였다. 발포제를 함유한 PLLA 용융체가 압출기 및 다이에서 체류하는 시간이 발포제의 무게를 최대로 감소시키는 시간과 일치하여야 최적의 PLLA 지지체의 구조를 얻을 수 있음을 확인하였다. PLLA지지체의 구조를 유지하기 위해서는 발포제의 함량을 $10\;wt\%$ 이하로 조절해야 하며 PLLA 지지체의 다공도는 PLLA의 압출기에서의 체류시간에 가장 큰 영향을 받음을 알 수 있었다. 용융 압출 발포에 의하여 얻어진 지지체는 일반적으로 염 추출법에 의하여 제조된 지지체보다 다소 낮은 다공도를 갖지만 발포 조건의 조절에 의하여 적절한 다공 크기와 다공의 연결성을 가지며 동시에 우수한 기계적 특성을 가져 경조직 재생(hard tissue regeneration)용으로 사용이 가능할 것으로 사료된다.

• 한국재료학회지
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• 제33권8호
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• pp.323-329
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• 2023

There are many types of foam molding methods. The most commonly used methods are the pressure foaming method, in which foam resin is mixed with a foaming agent at high temperature and high pressure, and the normal pressure foaming method, which foams at high temperature without pressure. The polymer resins used for foaming have different viscosities. For foaming under normal pressure, they need to be designed and analyzed for optimal foaming conditions, to obtain resins with low melt-viscosity or a narrow optimal viscosity range. This study investigated how changes in viscosity, molding temperature, and cross-link foaming conditions affected the characteristics of the molded foam, prepared by blending rubber polymer with biodegradable resin. The morphologies of cross sections and the cell structures of the normal pressure foam were investigated by SEM analysis. Properties were also studied according to cross-link/foaming conditions and torque. Also, the correlation between foaming characteristics was studied by analyzing tensile strength and elongation, which are mechanical properties of foaming composites.

• 한국재료학회지
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• 제21권6호
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• pp.314-319
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• 2011

Melt foaming method is one of cost-effective methods to make metal foam and it has been successfully applied to fabricate Mg foams. In this research, AZ31 Mg alloy ingot was used as a metal matrix, using AlCa granular as thickening agent and $CaCO_3$ powder as foaming agent, AZ31 Mg alloy foams were fabricated by melt-foaming method at different foaming temperatures. The porosity was above 41.2%~73.3%, pore size was between 0.38~1.52 mm, and homogenous pore structures were obtained. Microstructure and mechanical properties of the AZ31 Mg alloy foams were investigated by optical microscopy, SEM and UTM. The results showed that pore structure and pore distribution were much better than those fabricated at lower temperatures. The compression behavior of the AZ31 Mg alloy foam behaved as typical porous materials. As the foaming temperature increased from $660^{\circ}C$ to $750^{\circ}C$, the compressed strength also increased. The AZ31 Mg alloy foam with a foaming temperature of $720^{\circ}C$ had the best energy absorption. The energy absorption value of Mg foam was 15.52 $MJ/m^3$ at a densification strain of 52%. Furthermore, the high energy absorption efficiencies of the AZ31 Mg alloy foam kept at about 0.85 in the plastic plateau region, which indicates that composite foam possess a high energy absorption characteristic, and the Vickers hardness of AZ31 Mg alloy foam decreased as the foaming temperature increased.

• 폴리머
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• 제25권5호
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• pp.707-718
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• 2001

폴리프로필렌 (PP)은 낮은 밀도, 우수한 내열성, 내화학성, 가공성과 더불어 재활용이 용이한 플라스틱이다. 하지만 폴리프로필렌의 발포에 대한 연구는 그리 많지 않다. 본 연구에서는 화학적 발포제를 사용하여 발포 폴리프로필렌을 만들고자 하였다. 폴리프로필렌의 가공온도에서 유동성과 발포체의 유연성을 높이기 위해 에틸렌/옥텐 공중합체 (mPE)를 폴리프로필렌에 용융 블렌드하였다. 발포에 앞서 발포체의 발포배율과 셀구조에 미치는 상분리 거동의 영향을 알기 위해 PP/mPE 블렌드 상분리 거동을 조사하였다. PP/mPE 블렌드의 강 거동은 블렌드 조성과 mixing torque ratio, 그리고 mixing rpm에 영향을 받았다. PP 기질에 mPE가 분산상으로 존재하는 블렌드를 발포시켰을 때 높은 배율과 안정한 셀 구조를 가지는 발포체를 얻을 수 있었다.

• Design & Manufacturing
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• 제11권2호
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• pp.1-8
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• 2017

In this study, we applied microcellular foaming injection molding process to improve the performance of system air-conditioner drain fan which had been produced by injection molding process and studied the optimization of process conditions through 6-sigma process and response surface method (RSM) to reduce weight and deformation of products. Additive type, melt temperature, mold temperature, and injection screw shape were selected as the factor affecting the weight and deformation of the products by carrying out analysis of trivial many through ANOVA and design of experiment (DOE) method. Among the effect factor, we set the addictive type to Long G/F and screw shape to foaming screw which had the highest level of weight reduction and deformation reduction. The amount of foaming agent gas was set at 60 ml, which was the limit beyond which the weight of product did not decrease any more. For melt temperature and mold temperature, we studied the conditions where both weight and deformation were minimized using the RSM. As a result, we set the melt temperature to $250^{\circ}C$, fixed mold temperature to $20^{\circ}C$, and moving mold temperature to $40^{\circ}C$. The improvement effect was analyzed by appling the selected optimal conditions to the production process using the microcellular foaming injection molding. The results showed that the mean weight of product was measured to be 1,420g which was 19% lower than that measured in the current process. The standard deviations of the weights were found to be similar to those in the current process and it showed a low dispersion. The mean deformation was measured to be 0.9237mm, which represented a 57% reduction compared to the mean deformation in the current process, and the standard deviation decreased from 0.3298mm to 0.1398mm. Moreover, we analyzed the process capability for deformation, and the results showed that the short-term process capability increased from 2.73 to 6.60 which was even higher than targeted level of 6.0.

• 한국재료학회:학술대회논문집
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• 한국재료학회 2007년도 추계학술발표대회 및
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• pp.107.2-107.2
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• 2007

• 한국재료학회:학술대회논문집
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• 한국재료학회 2006년도 추계학술발표대회 및 제11회 신소재 심포지엄
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• pp.33.2-33.2
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• 2006

• 한국재료학회:학술대회논문집
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• 한국재료학회 2008년도 춘계학술발표대회 및 제14회 신소재 심포지엄
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• pp.48.1-48.1
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• 2008

• 한국식품조리과학회지
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• 제16권2호
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• pp.151-159
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• 2000

The effects of bromelain and $\alpha$-chymotrypsin treatments on the functional properties(foaming capacity, foaming stability, emulsifying capacity, and emulsifying stability) of soy protein isolate(SPI) and the addition of various sweeteners(sucrose, sorbitol, xylitol) on the quality attributes(viscosity, overrun ratio, melt-down property, and sensory characteristic) of soy ice cream were studied. SPI was more effectively hydrolyzed with $\alpha$-chymotrypsin than bromelain, resulting in a better foaming and emulsifying capacity. Adding xylitol could significantly improve the viscosity, overrun and melt-down property of soy ice creams while the effect was the lowest in the sucrose addition. Bromelain treatment caused a lower apparent viscosity of SPI suspension compared with $\alpha$-chymotrypsin treatment and untreated. The overrun ratios of the soy ice cream prepared with bromelain and $\alpha$-chymotrypsin treated SPI were 18.9∼25.9% and 24.9∼40.3%, respectively as a result of freezing with agitation for 20 min in an ice cream maker. Comparatively, untreated SPI could bring only 15.8∼21.4% overrun ratios after operating for 15 min. The bromelain treatment caused high melt-down tendency of the product while soy ice cream with untreated SPI showed an opposite trend. In sensory characteristics, no significant differences in the strength of beany flavor were noted among the samples. Sweetness, bitter taste, icy feel, and mouthfeel of the product were greatly affected by the enzyme-treatment of SPI. Soy ice cream added with xylitol after $\alpha$-chymotrypsin treatment was the most acceptable among all samples.