• Food Science and Biotechnology
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• v.16 no.4
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• pp.543-548
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• 2007

Low-energy processing technology, which enhances the utility of defatted soybean flour (DSF), was developed using extrusion processing. DSF was extruded at different conditions using a twin screw extruder and then, dried at $40^{\circ}C$ for 20 hr. The nitrogen solubility index (NSI), viscosity, water solubility index (WSI), and water absorption index (WAI) of DSF increased after extrusion processing. The density of DSF extrudates decreased with the decrease in water content from 53 to 33% and the increase in extrusion temperature from 110 to $160^{\circ}C$. The addition of NaOH from 1.2 to 1.8% and citric acid from 1 to 5% increased the total solubility (TS) of DSF due to the decrease of protein coiling and hydrophobic bonds formation during extrusion processing. When viscozyme was reacted first, TS, NSI, and soluble carbohydrate content of DSF hydrolysates increased about 12, 6, and 7%, respectively, compared to them reacted with protease first. The TS and NSI of DSF hydrolysates were increased about 15 and 10%, respectively, by extrusion processing at alkaline and acidic pH. Extrusion processing at alkaline and acidic pH contributed the increase of efficiency to hydrolyze DSF samples using enzyme.

• Journal of the Korean Society of Food Culture
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• v.3 no.1
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• pp.95-99
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• 1988

The recent research results and applications of extrusion cooking in Korean traditional food processing are reviewed. It covers the development of rice bran extrusion stabilizer, instant rice cake production and researches in cereal based lactic beverage and alcohol beverage by using extrusion cooking technology.

• Transactions of Materials Processing
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• v.23 no.3
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• pp.151-158
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• 2014

Half channel angular extrusion(HCAE) is the integration of equal channel angular extrusion(ECAE), which is a well-known severe plastic deformation(SPD) method, with conventional forward extrusion in order to increase the strain per pass and effectiveness of the grain refinement. In the current study, the effects of processing routes during HCAE(Routes A, B, and C) on the strain distribution of the specimens have been investigated for an AZ61 Mg alloy by using three-dimensional finite element analysis. Comparisons with the results from a multi-pass of ECAE are made.

• Transactions of Materials Processing
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• v.15 no.2 s.83
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• pp.143-147
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• 2006

Effect of processing condition on the hot extrusion of Al-Zn-Mg-Sc alloy was investigated. For this purpose, hot compression test and FE-simulation were conducted via Thermecmaster-Z and DEFORM-3D, respectively. The microstructure evolution during hot extrusion and post heat-treatment was investigated and deformation mechanisms were analyzed by constructing processing map. FE-simulation results show that the temperature difference between container and billet has considerable influence on the final shape of extruded T-shape bar. The relation between applied load and processing time was predicted by the FE-analysis as well as punch speed vs. stroke chart.

• Transactions of Materials Processing
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• v.8 no.5
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• pp.520-526
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• 1999

In this study a practical formula based on the experime수 랙 the estimation of load in the non-circular tube extrusion with the mandrel is proposed by using the effective extrusion ratio. Through some experiments for the several shaped sections, the coefficients of the empirical equation are determined by ticine as a model material at room temperature. The proposed empirical formula for the estimation of extrusion load will be applicable to the non-steady state as well as steady state for the extrusion of various shaped tubes from hollow billets.

• Proceedings of the Korean Society for Technology of Plasticity Conference
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• 2004.10a
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• pp.199-202
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• 2004

In this present study, an attempt was made to determine the deformation mode of the Zr-Ti-Cu-Ni-Be bulk metallic glass by compression test over a wide range of temperatures and strain rates. From the results, empirical deformation map could be constructed including the boundaries of different deformation modes. Considering power dissipation map and instability map developed on the basis of the Dynamic Materials Model (DMM), the processing map for extrusion could also be constructed. In addition, the macroscopic formability of this BMG alloy has also been examined through the extrusion in laboratory scale within undercooled liquid state. From the results of macroscopic extrusion formability, both deformation map and processing map present good criteria to determine optimal forming conditions.

• Proceedings of the Korean Society for Technology of Plasticity Conference
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• 2005.10a
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• pp.202-205
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• 2005

Effect of processing condition on the hot extrusion of Al-Zn-Mg-Sc alloy was investigated. For this purpose, hot compression test and FE-simulation were conducted via Thermecmasteer-Z and DEFORM-3D, respectively. The microstructure evolution during hot extrusion and post heat-treatment was investigated and deformation mechanisms were analyzed by constructing processing map. FE-simulation results show that the temperature difference between container and billet has considerable influence on the final shape of extruded T-shape bar. The relation between applied load and processing time was predicted by the FE-analysis as well as punch speed vs. stroke chart.

• Applied Biological Chemistry
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• v.25 no.3
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• pp.119-125
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• 1982

Using piston type extruder, barley flour was extruded at various processing conditions, The used variables were three shear rates (apparent shear rate 118, 534, $1169sec^{-1}$), four extrusion temperatures(90, 120, 150, $180^{\circ}C$) and three moisture contents (15, 25, 35%). The rheological properties and the extrudate quality were monitored in extrusion. Barley flour showed pseudoplastic behavior having average power law index 0.28 in used shear rate range. When viewed from general appearance, die swell, density, water uptake, rehydration swell and gelatinization degree of extrudate, $25{\sim}35%$ moisture and $120^{\circ}C$ temperature was suitable processing condition for noodle-like product, and 25% moisture and $150^{\circ}C$ temperature was good for snack or flake product. Moisture content of the extrudate can be pretty well estimated from energy balance at higher temperature and higher moisture content.

• Food Science and Biotechnology
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• v.14 no.6
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• pp.758-765
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• 2005

Instant powders that only require mixing with water prior to consumption can be produced by extrusion for use in products such as instant beverages. Both extrusion processing conditions and particle size of powder are important to end-product characteristics. In this study, a twin-screw extruder was used under various processing conditions (feed moisture, barrel temperature, and screw speed) to produce extrudates from soft wheat flour, which were ground to powders with particle size ranges of less than 93, 93-145, and $145-249\;{\mu}m$. Effects of adding soy lecithin to wheat flour before extrusion were also investigated. Water absorption, solubility, suspension viscosity, and dispersibility of wheat powders were related to specific. mechanical energy measured during extrusion. Powder particle size was important to instant properties, especially ease of dispersal in water and stability to sedimentation. Addition of lecithin significantly improved dispersibility of powders.

• Transactions of Materials Processing
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• v.27 no.6
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• pp.379-385
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• 2018

This study investigated the effect of extrusion conditions on microstructures and mechanical properties of AM80 magnesium alloys. The billets of magnesium alloy used for hot extrusion were prepared by permanent mold casting method, and its extrusion was hot direct extrusion with different extrusion conditions. The results of microstructural analysis showed that the main phases in the as-casted alloys were ${\alpha}-Mg$, ${\beta}-Mg_{17}Al_{12}$, and lamella $Mg_{17}Al_{12}$. Hot extrusion results, The tensile strength of the most soundly manufactured extruded bars (extrusion temp: $350^{\circ}C$, extrusion ratio: 27:1, ram speed: 2mm/s) was approximately 327MPa at room temperature. The increase in the mechanical properties of hot-extruded alloys was as a result of grain refinement by dynamical recrystallization during hot extrusion.