• Composites Research
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• v.26 no.4
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• pp.254-258
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• 2013

Polypropylene films reinforced with multi-walled carbon nanotubes and exfoliated graphite nanoplatelets were fabricated by extrusion, and the effects of filler type and take-up speed on the mechanical properties and microstructure of composite films were investigated. Differential scanning calorimetry revealed that the addition of carbon nanomaterials resulted in increased degree of crystallinity. However, increasing the take-up speed reduced the degree of crystallinity, which indicates that tension-induced orientations of polymer chains and carbon nanomaterials and the loss of degree of crystallinity due to rapid cooling at high take-up speeds act as competing mechanisms. These observations were in good agreement with tensile properties, which are governed by the degree of crystallinity, where the C-grade exfoliated graphite nanoplatelet with a surface area of $750m^2/g$ showed the greatest reinforcing effect among all types of carbon nanomaterials used. Scanning electron microscopy was employed to observe the carbon nanomaterial dispersion and orientation, respectively.

• Polymer(Korea)
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• v.37 no.3
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• pp.399-404
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• 2013

In order to develop the blends with good long-term thermal stability and tensile elongation, the blends of polyphenylene sulfide (PPS) and 7 kinds of elastomer were tested. PPS/elastomer (90/10, 80/20, 70/30) blend samples were prepared by compression molding after twin screw extrusion or punching after sheet extrusion. Rheological, mechanical property and morphology of the blends were analyzed by capillary rheometer, UTM, impact tester, and SEM. For long-term thermal stability tests, the mechanical properties were measured again after the samples were stored in a convection oven for a week. The tensile strengths were almost same regardless of kinds of elastomer and the tensile elongation was the maximum for the PPS/m-EVA blend. As the content of elastomer increased, the elongation increased but delamination occurred at 30 wt% of elastomer content. The tensile strength increased but the elongation decreased seriously after thermal aging. Many problems related with PPS processing could be solved by adding a small amount of the elastomers partially compatibile with PPS and it would be applicable to develop various PPS grades.

• Transactions of Materials Processing
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• v.7 no.4
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• pp.333-339
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• 1998

Hot torsion tests were conducted to investigate the high temperature deformation behavior of $Al_{85}Ni_{10}Y_5$ alloy extrudates fabricated with amorphous ribbons. The powder metallurgy routes, hot pressing and hot extrusion were used to fabricate the extrudates. Thermal properties of amorphous ribbons with different thickness as a function of aging temperature were studied by thin film x-ray dif-fraction (XRD) and differential scanning calorimetry(DSC). The Al phase crystallite firstly formed in the amorphous ribbons and its crystallization temperature($T_x$)Was ~210${\circ}C$ During the processings of consolidation and extrusion, nano-grained structure(~100 nm) was formed in the Al85Ni10Y5 alloy extrudates. The as-extrudated Al85Ni10Y5 alloy and the $Al_{85}Ni_{10}Y_5$ alloy annealed at 250${\circ}C$ for 1 hour showed a flow curve of DRV(dynamic recovery) during hot deformation at 400-550${\circ}C$. On the other hand, the $Al_{85}Ni_{10}Y_5$ alloy annealed at 400${\circ}C$ for 1 hour showed a flow curve of DRX(dynamic recrys-tallization) during hot deformation at 450-500${\circ}C$. Also the flow stress and flow strain of the $Al_{85}Ni_{10}Y_5$ alloy extrudate annealed at 400${\circ}C$ were higher than those at 250${\circ}C$.

• Agricultural and Biosystems Engineering
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• v.6 no.1
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• pp.27-33
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• 2005

Soy protein meat analog was produced using a twin-screw extruder attached with a cooling die. Heat transfer analysis was performed for cooling dies with various die sizes at the four different moisture contents of feed during extrusion process. The experimental design consisted of two cooling die widths (30 and 60 mm), three cooling die lengths (100, 200, and 300 mm), four product moisture contents (71.2, 67.0, 61.6 and 55.8%), and water and water plus ethylene glycol as cooling material. When water was used as cooling medium, the values of equivalent overall heat transfer coefficient $(U_e)$ for each die width of 30 and 60 mm were in the range of 187.0 - 341.4 and $358.5-191.6W/m^2^{\circ}C$ depending on the size of die length. Convective heat transfer coefficients between cooling water and inside die wall of cooling channel $(h_c)$ for both die widths of 30 and 60 mm were 588.5, 416.1, and $339.8W/m^2^{\circ}C$ for each die length of 100, 200, and 300 mm. Convective heat transfer coefficients between product and inside die wall of product channel $(h_p)$ for each die width of 30 and 60 mm were in the range of $434.6-888.1W/m^2^{\circ}C$ and $460.7-1014.5W/m^2^{\circ}C$ depending on the size of die length. When water plus ethylene glycol was used as cooling medium, the values of $U_e$ were in the range of $143.9-319.6W/m^2^{\circ}C$ and $177.8-332.7W/m^2^{\circ}C$ for each die width of 30 and 60 mm depending on the size of die length.

• Transactions of Materials Processing
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• v.13 no.8
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• pp.663-670
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• 2004

The bending phenomenon has been known to be occurred by the difference of velocity at the die exit. The difference of velocity at the die exit section can be obtained by the different velocity of billets through the multi-hole container. The difference of velocity at the die exit can be controlled by the two variables, the one of them is the different velocity of extrusion punch through the multi-hole container, the other is the difference of hole diameter of muliti-hole container. In this paper the difference of hole diameter is applied. So it can bend during extruding products because of the different amount of two billets when billets would be bonded in the porthole dies cavity. And the bending curvature can be controlled by the size of holes. The experiments with aluminum material for the curved tube product had been done for circular or rectangular curved tube section. The results of the experiments show that the curved tube product can be formed by the extru-bending process without the defects such as distortion of section and thickness change of wall of tube and folding and wrinkling. The curvature of product can be controlled by shape of cross section and the difference of billet diameters. And it is known that the bonding and extruding and bending process can be done simultaneously in the die cavity by the experiments that rectangular hollow curved tubes could be extruded by porthole dies with four different size billets made of aluminum material. And it shows that bending phenomenon can happen during extruding with for different billets from the analysis by DEFORM-3D.

• Elastomers and Composites
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• v.59 no.2
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• pp.51-63
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• 2024

Polypropylene (PP) is a commodity plastic that is widely used owing to its cost-effectiveness, lightweight nature, easy processability, and outstanding chemical and thermomechanical characteristics. However, the imperative to address energy and environmental crises has spurred global initiatives toward a circular economy, necessitating sustainable alternatives to traditional fossil-fuel-derived plastics. In this study, we conducted a series of comparative investigations of bio-based polypropylene (bio-PP) blends with current PP of the same and different grades. An extrusion-based processing methodology was employed for the bio-PP composites. Talc was used as an active filler for the preparation of the composites. A comparative analysis with the current petroleum-based PP indicated that the thermal properties and tensile characteristics of the bio-PP blends and composites remained largely unaltered, signifying the feasibility of bio-PP as a potential substitute for the current PP. To achieve a higher Young's modulus, elongation at break (EAB), and melt flow index (MFI), we prepared different composites of PP of different grades and bio-PP with varying talc contents. Interestingly, at higher biomass contents, the composites exhibited higher MFI and EAB values with comparable Young's moduli. Notably, the impact strengths of the composites with various biomass and talc contents remained unaltered. In-depth investigations through surface analysis confirmed the uniform dispersion of talc within the composite matrix. Furthermore, the moldability of the bio-PP composites was substantiated by comprehensive rheological property assessments encompassing shear rate and shear viscosity. Thus, from these outcomes, the fabricated bio-PP-based composites could be an alternative to petroleum-based PP composites for sustainable automobile applications.

• Food Science and Biotechnology
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• v.17 no.1
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• pp.118-122
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• 2008

The use of tartary buckwheat flour as a source of dietary rutin has been limited because of the enzymatic degradation of rutin during the dough-making process, which results in a bitter taste. A variety of pretreatment regimes, including heating, steaming, boiling, and extruding, were evaluated in relation to the inactivation of the rutin-degrading enzyme responsible for rutin loss and color change during dough-making. Steaming (120 see), boiling (90 see) buckwheat grains, or extruding (180 rpm/min at $140^{\circ}C$) the flour resulted in the retention of >85% of the original rutin and eliminated the bitter taste in the hydrated flours. In contrast, dry heating at $140^{\circ}C$ for 9 min or microwaving at 2,450 MHz for 3 min did not reduce the rutin loss, and the bitter taste remained. Unlike in the flour, the rutin degradation in water-soaked grains was insignificant at room temperature. Moreover, the samples treated by steaming, boiling, or extrusion were darker and more reddish in color.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.26 no.1
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• pp.1-9
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• 2020

We evaluated the applicability of baking soda, charco'al, coffee, and green tea as a natural deodorant in Kimchi packaging. Moreover, to evaluate the potential usage of these deodorants in packaging materials and confirm their applicability in high-temperature melt-extrusion processing, the thermal stabilities of the deodorants were investigated, and heat-treated deodorants were evaluated in terms of the deodorizing function compared with non-treated deodorants. Aroma patterns were decreased after deodorizing treatment with all-natural deodorants. Dimethyl disulfide, methyl trisulfide, and diallyl disulfide, the most significant odorous Volatile organic compounds (VOCs) of Kimchi, decreased after treatment with the deodorants. In particular, baking soda and charcoal showed the highest efficiency in removing odorous compounds and VOCs from Kimchi, even after high-temperature processing. The acetic acid removal rates for both baking soda and charcoal were 99.9±0.0%. The heating process increases the deodorizing effects of baking soda. Sensory evaluation results showed that there is a significant increase (p < 0.05) in the overall preference for Kimchi samples packaged with charcoal and baking soda. This study provides useful information for the deodorization effects of natural deodorants for Kimchi smell and their applicability for packaging materials.

• Journal of Powder Materials
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• v.27 no.1
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• pp.8-13
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• 2020

In this study, we investigated the effects of precipitates and oxide dispersoids on the high-temperature mechanical properties of oxide dispersion-strengthened (ODS) Ni-based super alloys. Two ODS Ni-based super alloy rods with different chemical compositions were fabricated by high-energy milling and hot extrusion process at 1150 ℃ to investigate the effects of precipitates on high-temperature mechanical properties. Further, the MA6000N alloy is an improvement over the commercial MA6000 alloy, and the KS6000 alloy has the same chemical composition as the MA6000 alloy. The phase and microstructure of Ni-based super alloys were investigated by X-ray diffraction and scanning electron microscopy. It was found that MC carbide precipitates and oxide dispersoids in the ODS Ni-based super alloys developed in this study may effectively improve high-temperature hardness and creep resistance.

• Journal of the Korean Society for Heat Treatment
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• v.7 no.1
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• pp.3-10
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• 1994

The structure and mechanical properties of the extruded specimens were investigated in rapid solidified Al-(1, 3, 5) Cr alloys after mechanical alloying. Finer lamellar microstructure could no longer be resolved in the bars obtained by extrusion of the spherical particles after 200 min. of processing time. The structure of extruded bars are highly depended on the processing time of splats. The isothermal annealing of the extruded bars showed that all the alloys had good thermal stability up to $400^{\circ}C$ and did not show the recrystallization phenomena. Severe working of Al-(1, 3, 5) Cr splats produced a very fine grain size and substructural strengthening (high dislocation density and fine grain size). Effects of mechanical alloying on the thermal stability of the extruded bars Al-(1, 3, 5) Cr alloys decreases, with increasing Cr content. But the ultimate tensile Strength in the extruded bars increases with increasing Cr content.