• Journal of the Korea Academia-Industrial cooperation Society
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• v.17 no.9
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• pp.228-234
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• 2016

The aim of this study was to develop pharmaceutical dosage forms with a bi-phasic drug using a double extrusion approach. Hot melt extrusion was performed using a co-rotating twin-screw extruder. The. 1st melt extrusion was performed using polymer with a relatively higher Tg, such as HPMC and the 2nd melt extrudate was obtained using the 1st extrudate and polymers with a lower Tg, such as HPMC-AS and PEO. In addition, the formulation with all the content in the same proportion as the double extudate was produced using single extrusion for comparison. Physical characterization was performed on the formulations employing differential scanning calorimetry (DSC). In vitro release tests were studied using a USP Type-I apparatus at $37{\pm}0.5^{\circ}C$ and 100 rpm. The similarity factor (f2) was also used to check the difference statistically. The DSC results indicated that the crystallinity of ibuprofen was changed to an amorphous state after extrusion in both double and single melt extrusion. Double melt extrudate with ibuprofen showed the desired release in acidic media (pH 1.2) in the first two hours and basic (pH 6.8) during six hours. Double melt extrudate with glimepiride showed faster release in 60 min of over 80%, whereas the single extrudate with glimepiride showed retarded release due to the interaction with HPMC. The similarity factor(f2) value was 28.5, which demonstrates that there were different drug release behavior between the double and single extrusion. Consequently, the double melt extrudated formulation was robust and gave the desired drug release pattern.

• Food Science and Preservation
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• v.14 no.5
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• pp.504-510
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• 2007

An extrusion process was to make an onion kimchi snack from rice grit and onion kimchi powder, in an effort to enhance the nutritional value, flavor, and physicochemical properties of the extrudate. This study investigated optimum conditions (moisture content, barrel temperature, and the content of onion kimchi powder) for the production of high-quality rice extrudate products, and measured quality properties (water absorption index, texture, expansion ratio, and color) of rice extrudate to which onion kimchi powder had been added. Onion kimchi powder at 3%, 5%, 7%, and 10% (all w/w) was mixed with rice grit and the mixture then extruded in a twin-screw extruder. The texture of onion kimchi mack became softer as onion kimchi powder level rose, and water absorption ability increased. The expansion ratio and the lightness of extrudates decreased with increases in onion kimchi powder levels. The maximum water absorption index am the minimum hardness were obtained with 10% onion kimchi powder. Rice extrudate with 10% onion kimchi powder was suitable for extrusion cooking md obtained the highest score for overall acceptability by sensory evaluation.

• Polymer(Korea)
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• v.33 no.4
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• pp.358-363
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• 2009

Maleic anhydride-grafted polypropylene has been widely used to improve the interfacial interaction between the components in PP/polar polymer blends and PP/filler composites and to maximize the physical properties and thermal properties. In this paper. the maleic anhydride (MAH)-grafted polypropylene (co-PP) was fabricated through reactive extrusion process with di-cumyl peroxide (DCP) as an initiator. The grafting degree of MAH depending on the contents of DCP and MAH was investigated by FT-IR spectra and chemical titration. The grafting degree increased with increasing MAH concentration and also showed maximum value at 0.06 wt% of DCP concentration. Melt flow index (MFI) of the grafted copolymer was increased with increasing the contents of MAH. The DSC and TGA analysis data indicate the melting temperature and thermal degradation of PP depending on the grafting degree of MAH.

• Elastomers and Composites
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• v.46 no.3
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• pp.223-230
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• 2011

Considering of utilizing renewable resources and recycled plastics, green composites consisted of recycled polyethylene (PE) as matrix and eco-friendly natural fibers as reinforcement were processed and characterized in the present study. First, the wood flour/recycled polyethylene pellets with different wood flour contents were prepared by twin-screw extrusion processing. Using the pellets, wood flour/recycled polyethylene green composites were fabricated and the effects of wood flour loading on their flexural, tensile, impact properties, heat deflection temperature and fracture behavior were investigated. It was concluded that the flexural strength, flexural modulus, tensile modulus and heat deflection temperature of wood flour/recycled polyethylene green composites were increased with wood flour, whereas the tensile strength and impact strength were decreased. The fracture behavior observed by means of scanning electron microscopy supported qualitatively the tendency of the impact strength with wood flour loading, compared with the ductile fracture pattern of recycled polyethylene.

• Journal of the Korean Society of Safety
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• v.27 no.6
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• pp.78-83
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• 2012

In this study, some experimental results of the peroxide-degradation process of polypropylene(PP) in a co-rotating twin-screw extruder to produce controlled rheology polypropylene(CRPP) are presented. The peroxide was dicumyl peroxide(DCP) and the concentration of DCP was in the range 0-0.3 wt%. It was found that the rheological properties of PP change significantly during reactive extrusion. Melt flow index(MFI) increased with DCP concentration. Intrinsic viscosity decreases with increasing DCP concentration. From dynamic rheological data, number average molecular weight(Mn), weight average molecular weight(Mn) and molecular weight distribution(MWD) were calculated. Results indicated that Mw decreases and MWD becomes narrower with increasing peroxide concentration. Especially, particle size distribution of CRPP decreases with increasing DCP concentration by chemical powdering process, and anti-slip floor paint, CRPP(DCP 0.2 wt%) powder by 10phr was friction coefficient 2.15 ${\mu}$, abrasion resistance 511.18%.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.28 no.3
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• pp.157-163
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• 2022

The demands for Home Meal Replacement (HMR) products are continuously increasing owing to the convenience of instant food and online food delivery. Ready-to-heat (RTH) products have received massive attention in the HMR industry because these products can be easily warmed using a microwave oven. However, the conventional microwave packaging should be opened before microwave heating to prevent bursting or food loss owing to the steam-pressure build-up inside the package. Open packaging might lead to non-uniform food heating and cross-contamination. Therefore, packaging materials that are able to release steam without opening are of interest to the HMR industry. In this study, polylactic acid(PLA)/polyethylene glycol(PEG)/nanoclay composite films were manufactured using an extrusion method as packaging materials with a smart steam-releasing function. The introduction of PEG to the PLA imparted a steam self-releasing feature to the composite films owing to the morphology change of composite films during microwave heating. Further, PEG increased the ductility of PLA, which in turn prevented bursting caused due to the steam-pressure build-up. The uniform dispersion of nanoclay obtained by a twin-screw extrusion led to stronger mechanical properties. Therefore, the smart composite films developed here can be applied as microwave packaging materials with a self-releasing function.

• Food Engineering Progress
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• v.15 no.4
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• pp.404-412
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• 2011

The purpose of this study is to prepare extruded rice flours suitable for baking rice cookies. The extruded rice flours were prepared at 100 and 130$^{\circ}C$ temperature and 25 and 27% moisture content in a co-rotating twin screw extruder. The rice extrudates were dried at 100$^{\circ}C$ for 18 hr and subsequently ground into the fine flour. Characteristics of the extruded rice flours were examined by rapid visco analysis, hydration property analysis, differential scanning calorimetry (DSC), and in vitro digestion test. Water absorption, solubility, and swelling power of all extruded rice flours were higher than those of native rice flour. DSC analysis showed that native rice flour had a peak at about 65$^{\circ}C$ while all extruded rice flours did not show any peaks since they were already gelatinized during the extrusion proess. Viscosity of the extruded rice flours decreased with increasing temperature and lowering moisture content in the extrusion proess. The extruded rice flours prepared at 130$^{\circ}C$ exhibited lower viscosity than those prepared at 100$^{\circ}C$. The operating temperature of the extrusion proess was critical for the starch digestion in vitro. The extruded rice flours prepared at 130$^{\circ}C$ showed a rapid decrease in digestible starch content while an increased level of slowly digestible starch content was observed compared to those treated at 100$^{\circ}C$ in the extruder. Cookies were prepared with a mixture of wheat flour and extruded rice flours at the ratio of 7 to 3. The cookies made with the extruded rice flours had lower spread factor and darker yellow color than those prepared with wheat flour only. Hardness of the extruded rice flour-added cookies was similar to that of the wheat flour cookie whereas their overall acceptance was better. Therefore the rice cookies partially supplemented with extruded rice flours may have a potential as early childhood foods which require soft texture and allergy reduction.

• Applied Chemistry for Engineering
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• v.26 no.5
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• pp.615-620
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• 2015

Polypropylene (PP)/bamboo fiber (BF) composites were fabricated by twin screw extruder in order to investigate effects of the compatibilizer on physical properties of PP/BF composites. The content of BF changed from 10 to 25 wt% and that of the compatibilizer was fixed at 3 wt%. Maleic anhydride grafted PP (PP-g-MAH) was used to increase the compatibility between PP and BF as a compatibilizer. Chemical structures of the composites were confirmed by the existence of carbonyl group (C=O) stretching peak at $1,700cm^{-1}$ in FT-IR spectrum. Considering the degradation and mechanical properties, the optimum extrusion conditions were selected to be $210^{\circ}C$ and 100 rpm, respectively. There was no distinct changes in melting temperature of the composites, but the crystallization temperature increased by $10-20^{\circ}C$ owing to the heterogeneous nuclei of BF. It was checked that the optimum BF content was in the range of 15-20 wt% from the results of tensile and flexural properties of the composites. The effect of the compatibilizer on mechanical properties was confirmed by SEM images of fractured surface and contact angles.

• Journal of Adhesion and Interface
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• v.20 no.3
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• pp.87-95
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• 2019

In the present study, the effect of alkali treatment of rice straw on the flexural properties and impact strength of rice straw/recycled polyethylene composite was investigated. Alkali treatments were performed by means of two different methods at various sodium hydroxide (NaOH) concentrations. One is static soaking method and the other is dynamic shaking method. The composites were made by compression molding technique using rice straw/recycled polyethylene pellets produced by twin-screw extrusion process. The result strongly depends on the alkali treatment method and concentration. The shaking method done with a low concentration of 1 wt% NaOH exhibits the highest flexural and impact properties whereas the soaking method done with a high concentration of 10 wt% NaOH exhibits the highest properties, being supported qualitatively by the fiber-matrix interfacial bonding of the composites. The properties between the two highest property cases above-described are comparable each other. The study suggests that such a low concentration of 1 wt% NaOH may be used for alkali treatment of natural fibers to improve the flexural and impact properties of resulting composites, rather than using high concentrations of NaOH, 10 wt% or higher. Considering of environmental concerns of alkali treatment, the shaking method is preferable to use.