• Korean Journal of Food Science and Technology
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• v.26 no.6
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• pp.670-678
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• 1994

The effects of amylase addition during extrusion cooking of rice on the physico-chemical properties of the extrudates were investigated in order to develop rice-based Korean style weaning food products. A laboratory-built single screw extruder was used, the enzymes used were Termamyl 120LS(amylase from Bacillus licheniformis, NOVO Co.), BAN 240L(amylase from Bacillus amylolichuefaciens, NOVO Co.) and malt powder. By the addition of enzymes, the water soluble index of the extrudates increased by 3 times compared to that of the extrudates without enzyme and the concentration of reducing sugar in the extrudates increased drastically at 28 feed moisture. The gel permeation chromatographic pattern showed that the large molecular starch fractions diminished by the addition of enzyme during extrusion and the low molecular fraction increased. The residual enzyme activity in the extrudate were 27% for the most thermo-resistance enzyme by treating at $140^{\circ}C$ in the metering section of the extruder. The sediment volume of the extrudate dispersion increased as the metering section temperature increased to $140^{\circ}C$ . By the addition of enzymes the viscosity of extrudate dispersion was redused $1/4{\sim}1/200$ of that of the extrudates without enzyme. It allowed to use 1.8 times of solid material to the weaning food formulation to attain the same level of consistency as the commercial products. It proves that the addition of amylase during rice extrusion is effective to increase the energy density of weaning food by starch degradation, which results in the increases of water solubility, reducing sugar content, dispersibility and fluidability.

• The Korean Journal of Rheology
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• v.2 no.2
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• pp.35-44
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• 1990

자유표면 유동을 수반하여 복잡한 구조를 지나는 유동문제를 수치모사할 수 있는 삼차원 유한요소법코드를 개발하였다. 정사각관을 대상으로 하는 삼차원 압출팽창 문제를 등온 뉴톤 유동뿐만아니라 비뉴톤유동 및 비등온 유동문제의 경우까지 다룰수 있도록 확장 하여 수치모사하였다. 삼차원 유한요소법 알고리듬에 pathline approach 방법과 사상방법을 적용시켜 등온 뉴톤 유체의 미동흐름에 대하여 압출 팽창문제를 푼 결과 팽창비가 대칭면에 서 최대 21.0%관의 모서리 부분에서 최소 4.1%로 나타났다 전단박화현상이 있는 비뉴톤 유 동의 경우 뉴톤유동에 비해 팽창이 작게 일어났고 비등온 유동의 경우 관벽온도가 낮은 쪽 이 높은 쪽에 비해 팽창이 크게 일어남을 알수 있었다.

• Proceedings of the Korean Society of Precision Engineering Conference
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• 1995.10a
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• pp.232-235
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• 1995

A side-extrusion model, meant for deeper understanding of the material flow in the CONFORM (continuous extrusion forming) of trub shaped aluminum profiles is presented. In order to get the desirded straight shape of the extrudate,every part of its cross-section must exit the die with the same velocity. Problem is assumed by plane strain UBET-model to analyze it in a simplified way. This has been done by studying the side-extrusion through a two -hole die face. The flow is balanced by determining the optimum lengths of the bearing lands, i.e., those lengths which result in equal exit velocities of the extrudates. Furthermore, the material flow, as influenced by the punch velocity, has been investigated.

• Journal of Powder Materials
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• v.2 no.2
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• pp.165-170
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• 1995

Alloying behavior of nanocrystalline Al-Ti-(Si) composite powders via mechanical alloying (MA) has been investigated, and the effect of Si on the microstructural changes during MA was discussed. The microstructures of both MA powders and extruded compacts were examined. In Al-Ti system, the solid solutionized nanocrystalline powders could be obtained by MA. On the contrary, fine Si particles were embedded as an elemental state in the matrix of Al-Ti-Si system because of the brittleness and the negligible solid solubility of Si in Al. After hot extrusion, $Al3Ti$ phase was finely precipitated in Al-10fSTi alloy, and Si particles were dissolved to form $(Al, Si)_3Ti$ phase in Al-10%Ti-2%Si alloy.

• Elastomers and Composites
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• v.34 no.3
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• pp.212-221
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• 1999

Mechanical properties of polypropylene filled with recycled rubber dusts obtained from the buffing process in sport shoe sole manufacture were investigated. The use of these dusts eliminates the need for the size reduction process which is usually employed in rubber recycling. Two different waxes, polypropylene wax and ethylene vinyl acetate wax, were used in the PP/rubber dust compound. Two different processes, extrusion and injection moulding, were used to study the influence of the blends on the properties. The waxes gave significant improvement in the shaping of the extrudate. It was found that the impact strength of the injection moulded samples were higher than the extruded samples and the virgin PP. The tensile properties (yield stress and modulus) were dependent on the amount of rubber dust addition. An increase in the rubber dust loading gave lower yield stress and modulus.

• The Korean Journal of Rheology
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• v.4 no.1
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• pp.70-81
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• 1992

비교적 묽은 섬유현탁액의 압출팽창 유동을 수치모사하기 위하여 유동장과 섬유배 향 사이의 상호작용을 고려하고 연속체이론에 기초한 유변방정식을 사용하였다. 또한 섬유 배향분포를 얻기 위하여 배향텐서로 표시된 섬유배향방정식을 사용하였는데 이때 섬유간 상 호작용의 효과를 고려해 주기 위하여 현상학적 확산항을 추가하였다. 실험결과와 비교가 용 이한 원통관을 통과하는 섬유현탁액의 압출팽창 유동을 수치모사한 결과 관 입구에서 섬유 가 유선방향으로 정렬되어 유입될 때 현탁강도가 증가함에 따라 팽창비는 감소함을 알수 있 었다. 하지만 관 길이가 짧고 또한 관 입구에서 섬유가 임의 배향상태로 유입될 경우에는 반대로 팽창비가 증가함을 보였다. 관 입구에서의 다른 배향상태에 의해 발생하는 팽창비의 서로다른 경향은 외부 표면부분과 내부중심부분의 신장점도의 차이로 설명할 수 있었다.

• 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.

• Food Engineering Progress
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• v.14 no.4
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• pp.322-327
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• 2010

Wheat is widely used in food industry because of its low price, convenience, protein-rich resource, easy processibility, and so on. However, people who have wheat-gluten allergy need gluten-free products. Especially, gluten-free products are desirable to early childhood even though they may or may not be sensitive to wheat-gluten. As the alternative of wheat flour, recently, rice flour is gaining popularity. Hence, we developed the puffed rice snack for the baby. In order to prepare for rice extrudate, 1 kg rice flour, 450 g water, and 6 g salt were mixed together and then steamed for 1 hr. The rice extrudate was shredded into pieces (0.5 cm${\times}$0.5 cm) and dried up to 4.5% moisture content. The dried rice shreds were puffed at $257^{\circ}C$ in a puffing machine. The puffed rice snack was oval-shaped having thickness of 0.5 cm, white in color with brown flakes. Appearance and texture of the puffed rice snacks were evaluated by the measurement of the texture, isothermal water absorption, expansion, and the color. Puffed rice was more porous, because rice increased up to about two times larger than its original volume. Texture of the rice puffing snack was suitable for early childhood. Rice puffing snack showed potentials including soft, low-allergenic, and easily digestible properties. It is concluded that rice puffing snack has potential in the food markets for early childhood.

• Food Engineering Progress
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• v.23 no.2
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• pp.118-124
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• 2019

This study aims to investigate the physical properties of extruded psyllium husk upon the addition of emulsifiers. Three different emulsifiers-glycerol monostearate (GMS), polyglycerol ester (PGE), and sugar ester (SE)-were added to the mixture of psyllium husk and rice powder before extrusion. Extrusion was performed using a twin-screw extruder at 140℃ die temperature, 200 rpm screw speed, and 16% feed moisture content. The physical properties of psyllium husk extrudates including expansion ratio, specific length, piece density, texture profile, color properties, water soluble index, and water absorption index were evaluated. It was observed that the expansion ratio was the highest while the specific length and piece density were the lowest in the control which had no emulsifiers. Texture profile analysis showed that the apparent elastic modulus and breaking strength were highest in the extrudate with a PGE of 0.1%. The adhesiveness was found to be lowest in the extrudates with an SE of 0.1% and GMS of 0.5%. Lightness value was highest in the extrudate with a PGE of 0.1%. Color difference, water soluble index, and water absorption index were highest in the control. The results reveal that some physical properties of extruded psyllium husk were improved with the addition of emulsifiers. This finding provides useful information for the development of psyllium snacks with good physical characteristics.

• Journal of the Korean Society of Food Science and Nutrition
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• v.22 no.3
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• pp.328-333
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• 1993

The effect of defatted and dehydrated beef muscle on the physical properties of thermoplastically extruded defatted soybean, cottonseed, peanut and sunflower seed flours were investigated. To minimize the adverse effect of meat fat and to increase the mixing efficiency of the meat with defatted oilseed flours at a given moisture level, beef muscle was extracted with chloroform-ethanol(2 : 1) at 2$0^{\circ}C$ and air dried. The variety of oilseed flours used had greater effects on color, expansion, bulk density, water absorption rate and textural strength of the extrudate than did the added level of defatted, dehydrated beef muscle (0 to 20% on a dry weight basis).