• Korean Journal of Food Science and Technology
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• v.20 no.4
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• pp.463-469
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• 1988

The effects of moisture content and particle size of rice flour on the physical properties of the extrudate were examined by using a autogeneous single screw extruder. The moisture contents tested were in the range of 17-28% and the particle sizes were 18-60mesh and 60-120mesh. Samples were taken at different temperatures from the start-up period to the steady state operation. The expansion ratio increased and bulk density decreased as the moisture content and particle size of the flour decreased. The cutting force decreased and the air cell size became uniform as the moisture content and particle size of the flour decreased. As the moisture content increased, the yellowness of the extrudate powder decreased, while the lightness increased, the apparent viscosity increased and the water soluble index decreased. Gelatinization and partial dextrinization were apparent during the extrusion process, and the degree of dextrinization was appeared to be influenced by the levels of moisture content and particle size of rice flour.

• Proceedings of the Plant Resources Society of Korea Conference
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• 2018.04a
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• pp.72-72
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• 2018

The root of Angelica gigas Nakai (AGN) is used as a traditional herbal medicine in Korea for the treatment of many diseases. However, a major challenge associated with the usage of the active compounds from AGN is their poor water solubility. Therefore, this work aimed to enhance the solubility of active compounds by a chemical (viz. surfactant) and physical (hot melt extrusion) crosslinking method (CPC). Infrared Fourier transform spectroscopy (FT-IR) revealed multiple peaks in extrudate solids representing new functional groups including carboxylic acid, alkynes and benzene derivatives. Differential scanning calorimetry (DSC) analysis of the extrudate showed lower glass transition temperature (Tg) and lower enthalpy (${\Delta}H$) (Tg: $43^{\circ}C$; ${\Delta}H$: <6 (J/g)) compared to the non-extrudate (Tg $68.5^{\circ}C$; ${\Delta}H$: 123.2) formulations. X-ray powder diffraction (XRD) analysis revealed amorphization of crystal materials in extrudate solid. In addition, nanonization, enhanced solubility and higher extraction of phenolic compounds were achieved in the extrudate solid. Among the different extrudates, acetic acid- and Span 80-mediated formulations showed superior extractions. We conclude that the CPC method successfully enhanced the production of amorphous nano dispersions from extrudate solid formulations.

• Journal of the Korean Society for Heat Treatment
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• v.33 no.5
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• pp.232-238
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• 2020

Heating experiments using the 7075 aluminum alloy in the state of billet and extrudate have been performed to investigate the pertinent ranges of working temperatures and holding times for the application to the various automobile parts. The 7075 specimens from raw billet of 152 mm in diameter and 400 mm in length prior to extrusion were used for heating with a holding time of 10 minutes at temperatures between 380℃ and 550℃. Then, an extrusion process using the billet has been fulfilled at 380℃ with extrusion speed of 0.8 mm/min to get an plate-type extrudate of 75 mm in width and 4.2 mm in thickness. The samples from the extrudate were subjected to heating experiments at temperatures between 380℃ and 440℃ with holding times such as 10 min, 30 min, 60 min and 120 min at each heating temperature. The microstructures were investigated on the optical and EBSD micrographs. The hardness measurement and the tensile test have been performed to investigate the effect of the heat treatment on the mechanical property. The results showed for the 7075 extrusion process that the safe heating of billet can be performed below 450℃ and the extrusion can be done safely up to 400℃.

• Proceedings of the Korean Society for Technology of Plasticity Conference
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• 1999.05a
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• pp.47-55
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• 1999

The microstructure of Al 6061 powder milled from rapidly solidified flake and it's extrudate were investigated. The grain size of flake was about $0.8-1.5{\mu}m$ and the powder shape was spherical due to the milling condition. In the microstructure of extrudate, the unbinded powder boundary was found the front part of extrudate and all the macroscopic defects such as boundary defect, holes or cracks was not observed except the front part. It was found that the extrudate except 60cm of front part was useful part.

• Proceedings of the Korean Society for Technology of Plasticity Conference
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• 2008.10a
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• pp.50-53
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• 2008

It's so difficult to obtain simultaneously both product quality and improvement of the productivity of which products are in hot aluminum extrusion process. But significant improvements in productivity and extrudate quality result from die cooling system using nitrogen gas injection during aluminum hot extrusion. These benefits are due primarily to cooling effect nitrogen gas and removal of excess heat in the extrudate temperature. This investigation is carried out hot extrusion experiment, also compared cooling system with non-cooling system to inspect cooling effects on hot aluminum extrusion. The purpose of this investigation is estimated the grain growth fur the extrudate quality, and the ram speed for the improvement of the productivity.

• Food Science and Biotechnology
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• v.16 no.3
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• pp.381-385
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• 2007

The objective of this experiment was to study the influence of feed moisture content on the degree of enzymatic hydrolysis of com starch in a twin screw extruder and the saccharification yield of the dried extrudate. The feed moisture content was set at 25, 30, and 35% and ${\alpha}$-amylase solution was directly injected into the feed section at a barrel temperature of $95^{\circ}C$ and screw speed of 250 rpm. Amyloglucosidase was used for the saccharification of the dried extrudate at a concentration of 0.055%(w/w). Expansion ratio and swelling factor of extrudates decreased with increasing the feed moisture content. Addition of ${\alpha}$-amylase during extrusion process raised reducing sugar content of extrudates which also increased with the feed moisture content. The saccharification yield of dried extrudate was higher for the extrudate with lower feed moisture content.

• Korean Journal of Food Science and Technology
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• v.26 no.4
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• pp.448-452
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• 1994

This paper presents a computer image processing system, which measures the thickness of the food extrudate on a real-time basis. The image processing system was established with a CCD camera, an image grabber, and a 486 PC. The image obtained by the system was analyzed by a devised C-program, specially designed for the real-time thickness measurement of the extrudate. Experimental results showed that the proposed computer algorithm yielded an accurate measurement of the thickness of the food extrudate within 1 second.

• Microbiology and Biotechnology Letters
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• v.16 no.3
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• pp.231-237
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• 1988

Several methods to produce ethanol from tapioca starch were examined. Among four methods tested, alcohol fermentation with extruded tapioca starch was the most effective, which alcohol yield was 460.5 f/ton. After 69hours reaction with Rhizopus sp. glucoamylase, 108.7mg/$m\ell$ of reducing sugar were produced from extruded tapioca and 43.8mg/$m\ell$ from raw tapioca starch. In alcohol fermentation with extruded tapioca, the high concentration of alcohol at early stage prevented bacterial contamination and the fermentation rate was increased due to the high saccharifying power of glucoamylase on the extruded starch, but extrusion temperature had no influence on the fermentability, Scanning electron microscopy showed that the extrusion process changed the structure of tapioca starch granule to more susceptible form to glucoamylase attack than the raw starch. And glucoamylase of Rhizopus sp. had stronger digestion activity on both extruded tapioca and raw tapioca starch than that of Aspergillus usamii.

• Korean Journal of Food Science and Technology
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• v.21 no.6
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• pp.780-787
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• 1989

The texturization properties of extrudate from isolated soybean protein and rice flour by extrusion cooking were investigated. The addition of up to 30% rice flur to isolated soy proetin could give more tenderness to the texturized extrudate. As the rice flour content increased, die temperature, nitrogen solubility index, and integrity index were decreased slightly with lower chewiness and gumminess. The water content of final extrudate was increased as the addition of rice flour increased, while density was maintained without variation, and rehydration ratio was decreased. The distribution of pressure profile during extrusion were in the range of $15-100kg/cm^3$. As the addition of rice flour increased, scanning electron micrographs demonstrated the gelatinized surface structure of rice starch and the increased air cell size of the testurized extrudate.

• Korea-Australia Rheology Journal
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• v.11 no.3
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• pp.225-232
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• 1999

This study presents 1-dimensional simple model for sheet casting or rectangular fiber spinning process. In order to achieve this goal, we introduce the concept of force flux balance at the die exit, which assigns for the extensional flow outside the die the initial condition containing the information of shear flow history inside the die. With the Leonov constitutive equation that predicts non-vanishing second normal stress difference in shear flow, we are able to describe the anisotropic swelling behavior of the extrudate at least qualitatively. In other words, the negative value of the second normal stress difference causes thickness swelling much higher than width of extrudate. This result implies the importance of choosing the rheological model in the analysis of polymer processing operations, since the constitutive equation with the vanishing second normal stress difference is shown to exhibit the characteristic of isotropic swelling, that is, the thickness swell ratio always equal to the ratio in width direction.