• Preventive Nutrition and Food Science
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• v.5 no.1
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• pp.25-31
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• 2000

Extrusion conditions for production of rice extrudate were studied. The optimal production conditions of rice extrudate were determined by the relationship between dependent variables such as expansion ratio, shear strength and color change and independent variables such as moisture content of raw material, screw speed, and die tem-perature of extruder. The textural quality of rice exturdate was significantly affected by the moisture content of raw material (x1), screw speed (x2), and die temperature (x3) of extruder. The expansion ratio of rice extrudate showed the highest value at the moisture content of 18% of raw material, and the lowest at 24%, and whose regression equation was Y=34.8967 - 3.219X1 - (0.623$\times$10-2)X2 + 0.136X3 + (0.648$\times$10-1)X12 + (0.138$\times$10-3)X1X2 + (0.456$\times$10-4)X22 + (0.719$\times$10-3)X1X3 -(0.515$\times$10-3)X2X3- (0.552$\times$10-3)X32. The most desirable texture of rice extrudate determined by shear test and sensory evaluation was obtained at the following conditions : mois-ture content of 18% of raw material, screw speed of 210 rpm and die temperature of 11$0^{\circ}C$. The rice extrudate prepared under the above conditions showed the lowest shear force of 954g at which the highest sensory score was obtained.

• Journal of Dental Rehabilitation and Applied Science
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• v.32 no.1
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• pp.47-59
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• 2016

Purpose: The aim of this study was to investigate the changes in occlusal force after loss of the lower first molar depending on the inclination and extrusion of the adjacent and opposing teeth by using a strain gauge. Materials and Methods: Anatomic teeth were used to reconstruct the normal dental arch with loss of the lower right first molar. A uniformly thick layer of silicone was applied to the root to mimic the periodontal ligament. Four stages of dies with varying degrees of inclination and extrusion of the adjacent and opposing teeth were constructed and attached to master model interchangeably by using a CAD/CAM fabricated customized die system. The strain gauges were attached to teeth and a universal testing machine was used to determine the changes in occlusal force. An independent t-test and one-way ANOVA were performed (${\alpha}=.05$). Results: While simulating chewing food, the upper first, second premolar and lower second molar showed greater occlusal force than before extraction. When the change of adjacent teeth's occlusal force with their progressive movement after molar loss was evaluated, the difference among four die models was significant and was in the decreasing aspect (P < 0.05). Conclusion: When the lower first molar was lost and the adjacent teeth did not move yet, the occlusal force in adjacent teeth was higher than that when the lower first molar still existed. In addition, the occlusal force in the upper premolars and lower second molar decreased significantly with the progressive movement of adjacent teeth.

• Korean Journal of Food Science and Technology
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• v.33 no.1
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• pp.45-49
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• 2001

This research was conducted to study the characteristics of the extruded products prepared from blends containing fixed amounts of frozen pollack (20%) and defatted soy flour (5%) and varying amounts of rice and corn flour using laboratory-scale single-screw extruder. Extrusion conditions were set at 27% feed moisture, $160^{\circ}C$ process temperature and 170 rpm screw speed. Results showed that there was almost no difference in proximate compositions among all extruded products. The product made from 100% rice flour had the highest expansion ratio, the lowest bulk density and the lowest shear force (P<0.05). Also, this product was the highest in L value and had the highest preference in sensory evaluation. Consequently, the addition of frozen pollack and defatted soy flour to rice flour could make desirable expanded extruded products. This study will form the basis for future development of rice snacks containing frozen pollack.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.8
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• pp.1270-1277
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• 2003

The extrusion conditions of the soymilk residue and corn grits mixtures were optimized. The experiment was designed according to the D-optimal design of response surface methodology (RSM), which shows 18 experimental points including 4 replicates for three independent variables (screw speed, water content and die temperature). The responses variables such as bending force, expansion ratio, bulk density, water solubility index (WSI), water absorption index (WAI), and color values (L＊, a＊, b＊) were evaluated using response surface analysis. Expansion ratio and WSI decreased with increasing water content, whereas bulk density tended to increase with increasing water content. While greater screw speeds enhanced WSI and yellowness, higher moisture contents decreased the expansion ratio and WSI value. However, die temperature did not influence upon the response variables. The optimum extrusion conditions by numerical and graphical methods were similar: the screw speed, water content, and die temperature were 250 rpm, 22.43% and l28.16$^{\circ}C$ by the numerical method; 250 rpm, 22.43%, and 128.02$^{\circ}C$ by graphical method.

• Proceedings of the Korean Geotechical Society Conference
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• 1999.10a
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• pp.193-200
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• 1999

Since Broms and Bennermark(1967) suggested the face stability criterion based on laboratory extrusion tests and field observations, the face stability of a tunnel driven in cohesive material has been studied by several authors. And recently, more general solution for the tunnel front is given by Leca and Panet(1988). They adopted a limit state design concept to evaluate the face stability of a shallow tunnel driven into cohesionless material and showed that the calculated upper bound solution represented the actual behavior reasonably well. In this study, two factors are simultaneously considered for assessing tunnel face stability: One is the effective stress acting on the tunnel front calculated by upper bound solution; and the other is the seepage force calculated by numerical analysis under the condition of steady state ground water flow. The model tests were performed to evaluate the seepage force acting on the tunnel front and these results were compared with results of numerical analysis. Consequently, the methodology to evaluate the stability of a tunnel face including limit analysis and seepage analysis is suggested under the condition of steady state ground water flow.

• Journal of the Korean Institute of Electrical and Electronic Material Engineers
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• v.18 no.12
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• pp.1092-1100
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• 2005

We investigated a carbon nanotube (CNT) oscillator controlled by the thermal gas expansion using classical molecular dynamics simulations. When the temperature rapidly increased, the force on the CNT oscillator induced by the thermal gas expansion rapidly increased and pushed out the CNT oscillator. As the CNT oscillator extruded from the outer nanotube, the suction force on the CNT oscillator increased by the excess van der Waals(vdW) energy. When the CNT oscillator reached at the maximum extrusion point, the CNT oscillator was encapsulated into the outer nanotube by the suction force. Therefore, the CNT oscillator could be oscillated by both the gas expansion and the excess vdW interaction. As the temperature increased, the amplitude of the CNT oscillator increased. At the high temperatures, the CNT oscillator escaped from the outer nanotube, because the force on the CNT oscillator due to the thermal gas expansion was higher than the suction force due to the excess vdW energy. By the appropriate temperature controls, such as the maximum temperature, the heating rate, and the cooling rate, the CNT oscillator could be operated.

• Transactions of the Korean Society of Mechanical Engineers A
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• v.38 no.10
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• pp.1093-1100
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• 2014

The purpose of this paper is to suggest a weight-reduction design method for the hybrid carbody of a high-speed maglev train that uses aluminum extrusion profiles and sandwich composites. A sandwich composite was used on the roof as a secondary member to minimize the weight. In order to assemble the sandwich composite roof and aluminum extrusion side frame of the carbody using welding, a guide aluminum frame located at the four sides of the sandwich composite roof was introduced in this study. The clamping force of this guide aluminum frame was verified by three-point bending test. The structural integrity and crashworthiness of the hybrid carbody of a high-speed maglev train were evaluated and verified according to the Korean Railway Safety Law using a commercial finite element analysis program. The results showed that the hybrid carbody composed of aluminum extrusion frames and a sandwich composite roof was lighter in weight than a carbody made only of aluminum extrusion profiles and had better structural performance.

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.2
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• pp.292-298
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• 2001

This study was conducted to investigate physicochemical properties of extrudates combining 4 levels of squid (0, 3, 5 and 7%) with 3 levels of defatted soy flour (0, 5, and 10%). Blends were adjusted to moisture content of 27% and then extruded in a single-screw laboratory extruder at 170rpm screw speed and 16$0^{\circ}C$ barrel temperature. The extruded materials were dried at 6$0^{\circ}C$ for 8hr to a moisture content of 3~4% and refrigerated at 4$^{\circ}C$ for 12 hour before examination for textural properties, expansion ratio, bulk density, shear force and Hunter color. Expansion ratio of extrudates decreased as squid content increased whereas bulk density and shear force increased. Expansion ratio of extrudates was not significantly different by defatted soyflour level. Bulk density of products decreased as defatted soyflour content increased but shear force of products increased as defatted soyflour content increased. In scores of sensory hedonic evaluation of snacks, appearance, flavor, texture and overall acceptability values had lowered as squid level increased. Therefore, according to materials contents on extrudates increased, nutritional contents of this products increased and also shear force and bulk density in physical properties increased whereas expansion ratio decreased.

• The korean journal of orthodontics
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• v.35 no.2 s.109
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• pp.137-147
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• 2005

The purpose of this study was to investigate the stress distribution in the periodontal tissue and the displacement of teeth when active torque was applied to the maxillary incisors by three-dimensional finite element analysis A three-dimensional finite element model consisted of the maxillary teeth and surrounding periodontal membrane, $.022{\times}.028$ Roth prescription bracket and stainless steel, NiTi and TMA rectangular ideal arch wires which were modeled by hexahedron elements. Applied active torques were 2, 5 and 10 degrees ThHe findings of this study showed that the reaction force acting or the bracket was the extrusion force on the mesial side of the incisors and canine and the intrusion force on the distal side of the incisors and canine. The amount of force and moment was greatest at the lateral incisor. When active anterior labial crown torque was applied. labial crown and distal tipping and Intrusion of the incisors took place. and lingual crown distal tipping and extrusion of the canine occured. An excessive force was concentrated on the lateral incisor, when the stainless steel wire was used NiTi or TMA wire is desirable for torque control.

• Proceedings of the Korean Society for Technology of Plasticity Conference
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• 2009.10a
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• pp.470-473
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• 2009

In this paper, back pressure forging processes of which back pressures are exerted by mechanical forces including spring reaction are simulated by three-dimensional finite element method. The basic three-dimensional approach extended from two-dimensional approach is accounted for. An axisymmetric backward and forward extrusion process having a back pressing die, which is exposed to oscillation of forming load due to variation of reduction ratios with stroke and its related frequent variation of major deforming region, is simulated by both two and three dimensional approaches to justify the presented approach by their comparison. A three-dimensional forging process having a back pressing die attached to the punch by a mechanical spring is simulated and the results are investigated to reveal accuracy of the presented approach.