• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.8
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• pp.1018-1024
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• 2008

The objective of this study is to compare the physicochemical properties and release characteristics of red ginseng (A) and tissue cultured mountain ginseng (B) extruded tissue cultured mountain ginsengs at barrel temperatures 110 (C) and $120^{\circ}C$ (D) to produce tissue cultured mountain ginseng-like comercial red ginseng by extrusion process. Extrusion process variables, water content and screw speed were fixed at 25% and 200 rpm, respectively. In the results, reducing and total sugar content were found to be relatively higher in A. The acidic polysaccharides content of B was the lowest among the ginseng samples. Acidic polysaccharide was increased 3 times by extrusion process. A and B were three times higher at maximum than C and D in polyphenolic compound. Polyphenolic compound content was relatively low by extrusion of ginsengs. Amino acid contents of B, C and D were $35{\sim}42\;{\mu}g/mL$; in contrast, A contained $25\;{\mu}g/mL$. The crude saponin content of C and D were higher than A and B.

• The Journal of Korean Academy of Prosthodontics
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• v.36 no.6
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• pp.900-913
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• 1998

Despite of technical difficulties, the combination of occlusal projection and densitometric digital analysis may ultimately provide a means of detection of subtle bone loss at the facial and lingual side of dental implant (Oblique occlusal view is more useful for $ITI^{(R)}$ dental implant due to its contour of shoulder as like tulip flower). In this study, conventional periapical projections of x-ray beam had shown more high sensitivity to detect the bony defects than oblique occlusal projections in alveolar crest obscured by dental implants or not, even if the difference was not statistically significant. Unlike conventional periapical projections. occusal projections combined with densitometric digital analysis technique may provide a means for detection of subtle bone change at the all around of implants without obscuring effect by implant itself. Although the results from this in vitro study were performed under limited circumstances, these results might afford more possibility and versatile modality of diagnosis options to clinician in the implant practice.

• Tunnel and Underground Space
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• v.30 no.5
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• pp.496-507
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• 2020

A prediction of the performance of EPB TBM is significant for improving the constructability of tunnels. Thus, various attempts to simulate TBM excavation by the numerical method have been made until these days. In this paper, to evaluate the performance of TBM with different operating conditions, a parametric study was carried out using coupled discrete element method (DEM) and finite difference method (FDM) EPB TBM driving model. The analysis was conducted by changing the penetration rate (0.5 and 1.0 mm/sec) and the rotational speed of screw conveyor (5, 15, and 25 rpm) while the rotation velocity of the cutter head kept constant at 2 rpm. The torque, thrust force, chamber pressure, and discharging with different TBM operating conditions were compared. The result of parametric study shows that the optimum driving condition can be determined by the coupled DEM-FDM numerical model.

• Tunnel and Underground Space
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• v.30 no.5
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• pp.484-495
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• 2020

To numerically simulate the advance of EPB TBM, various type of numerical analysis methods have been adopted including discrete element method (DEM), finite element method (FEM), and finite difference method (FDM). In this paper, an EPB TBM driving model was proposed by using coupled DEM-FDM. In the numerical model, DEM was applied in the TBM excavation area, and contact properties of particles were calibrated by a series of triaxial tests. Since the ground around the excavation area was coupled with FDM, the horizontal stress considering the coefficient of earth pressure at rest could be applied. Also, the number of required particles was reduced and the efficiency of the analysis was increased. The proposed model can control the advance rate and rotational speed of the cutter head and screw conveyor, and derive the torque, thrust force, chamber pressure, and discharging during TBM tunnelling.

• Korean Journal of Food Science and Technology
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• v.26 no.3
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• pp.305-309
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• 1994

Precooked powder of redbean porridge (RP) was prepared by the series of process extrusion, drying, milling and blending with a mixture of whole redbean flour and corn starch and others. The optimum process and quality of products for RP were investigated. After extrusion under the moisture content 24 to 26%, twin screw speed 350 rpm, extrusion temperature 150 to $155^{\circ}C$ and feed rate 60 kg/hr, the product had a higher quality with its natural redbean flavor/color. During the extrusion process, extrusion temperature and specific mechanical energy increased from 150 to $198^{\circ}C$ and from 134 to 144 kwh/ton respectively, as the amount of addition water decreased from 6 to 2 kg/hr. By the hot air drying of redbean extrudate (RE). it could be dried below to 4% moisture content, of which level considered as an optimal moisture content for anti-caking of the powdered product, at $80^{\circ}C$ for 4hrs and at $100^{\circ}C$ for 1.5 hrs respectively. In the sieve analysis of extrudate powder, when the product milled through a mesh size of 0.5 mm or 1.0 mm, about 80% or 65% of the feed was passed a 65 mesh screen respectively. Moisture absorption of final blended products was formed a cake under 100% of relative humidity after 13 hrs of storage. As the amount of RE powder reduced, the flavor score of products decreased by sensory evaluation of products prepared by the different ratio of RE powder, corn starch and sugar.

• Korean Journal of Food Science and Technology
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• v.35 no.5
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• pp.849-855
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• 2003

The extrusion effects on solubilization of brown rice, glutinous rice, barley and job's tear were investigated in comparison with raw and roasted whole grains. Whole grains were extruded under 13 different operating conditions, where the process variables were controlled in the following ranges: screw speed, $200{\sim}300$ rpm; temperature, $110{\sim}130^{\circ}C$; moisture, $15{\sim}25%$. Solubilization effects of whole grains by extrusion were characterized in terms of water solubility index (WSI), viscosity, dispersibility and dietary fiber in comparison with those of raw and roasted grains. WSI of whole grains significantly increased by extrusion, especially WSI of glutinous rice containing abundant amylopectin increased twice than WSI of brown rice. The content of soluble dietary fiber was increased due to extrusion treatment, while insoluble dietary fiber decreased concomitantly and the content of total dietary fiber was not nearly changed. Extrusion improved the dispersibility and swelling effects in comparison with that of raw and roasting grains.

• Journal of the Korean Society of Food Science and Nutrition
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• v.46 no.4
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• pp.473-480
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• 2017

The aim of this study was to investigate the effects of gluten and moisture contents on the physical properties of extruded soy protein isolate. Extrusion conditions included various moisture (45, 50, and 55%) and gluten contents (20, 40, and 60%) at a fixed screw speed and die temperature of 250 rpm and $140^{\circ}C$, respectively. Specific mechanical energy input decreased as gluten content increased from 20 to 60%. Hydration ratio was highest ($293.23{\pm}13.68%$) at gluten and moisture contents of 20 and 55%, respectively. Lightness and yellowness increased as gluten content increased from 20 to 60% while redness decreased as gluten content increased. Color difference was the highest at low gluten and moisture contents. Integrity index was the highest ($71.15{\pm}0.93%$) at gluten and moisture contents of 60 and 45%, respectively. Nitrogen solubility index was not significantly affected by moisture content and was lowest ($22.46{\pm}1.11%$) at gluten and moisture contents of 60 and 55%, respectively. In conclusion, higher gluten and lower moisture contents were effective for texturization of soy protein isolate.

• Journal of the Korean Society of Food Science and Nutrition
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• v.46 no.4
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• pp.465-472
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• 2017

In this study, tuna sawdust was added to extruded meat analog in order to develop a meat analog with high quality. Addition of tuna sawdust has merit for utilizing a byproduct from poultry processing. Physicochemical characteristics were examined through the extrusion cooking process. The basic mixture of sample mixed with 65% deffated soy flour 25% isolated soy protein, and 10% corn starch was setup as the raw material. Three kinds of samples were made in total by addition of 15% and 30% tuna sawdust to this mixture. The extrusion process had a screw speed of 250 rpm, die temperature of $140^{\circ}C$, and moisture content of 50%. As addition of tuna sawdust increased, breaking strength and density decreased, specific length increased, and integrity and water holding capacity decreased. Likewise, nitrogen solubility index and protein digestibility decreased as addition of tuna sawdust increased. DPPH radical scavenging activity increased as addition of tuna sawdust addition, whereas it decreased as storage period increased to 30 or 60 days. The value of rancidity decreased as addition of tuna sawdust increased. However, 60 days later, radical scavenging activity increased more or less, and a significant difference was detected 150 days later. In conclusion, addition of tuna sawdust increased soft texture, and nutrition of the basic mixture sample. The process promoting functionality such as improvement of antioxidant function was confirmed through this study.

• Journal of Korean Tunnelling and Underground Space Association
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• v.19 no.6
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• pp.1029-1044
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• 2017

The Discrete Element Method (DEM) is one of the useful numerical methods to analyze the behavior of the ground formation by computing the motion and interaction using particles. The DEM has not been applied in civil engineering but also a wide range of industrial fields, such as chemical engineering, pharmacy, material science, food engineering, etc. In this study, to review a performance of the spoke-type earth pressure balance (EPB) shield TBM (Tunnel Boring Machine), the commercial software based on the DEM technology was used. An analysis of the TBM during excavation was conducted according to two pre-defined excavation conditions with the different rotation speed of a cutterhead. During the analysis, the resistant torque at the face of the cutterhead, the compressive force at the cutterhead and shield surface, the muck discharge at the screw auger were measured and compared. Upon the two kinds of excavation conditions, the applicability of the DEM analysis was reviewed as a modelling method for the TBM.

• Journal of the Korean Society of Food Science and Nutrition
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• v.46 no.11
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• pp.1327-1335
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• 2017

This study was carried out to determine the effect of cacao bean addition on the physicochemical properties of extruded rice flour. Rice-based cacao beans (0, 20, 40, 60%) were extruded at a die temperature of $130^{\circ}C$, screw speed of 200 rpm, and moisture content of 25%. As the content of cacao beans increased from 20% to 60%, expansion index decreased, while piece density and specific length increased. The water soluble index and water absorption index of the extrudate increased through extrusion cooking. Lightness decreased as cacao bean content increased while redness increased. As the content of cacao beans increased, paste viscosity decreased. Cold peak viscosity was observed in all extrudates of raw roasted cacao beans. ${\alpha},{\alpha}$-Diphenyl-${\beta}$-picrylhydrazyl (DPPH) radical-scavenging activity increased upon extrusion and cacao bean addition. As content of cacao beans increased, non-roasted cacao beans had higher total phenolic contents than roasted cacao beans. This study showed that addition of cacao beans to extruded rice snack improved antioxidant activity.