Effects of Extrusion Conditions of Corn and Soybean Meal on the Physico-Chemical Properties, Ileal Digestibility and Growth of Weaned Pigs

Chae, B.J.,Han, In K.,Kim, J.H.,Yang, C.J.,Chung, Y.K.,Rhee, Y.C.,Ohh, S.J.,Ryu, K.H. Asian Australasian Association of Animal Productio 1997 Animal Bioscience Vol.10 No.2

Two experiments were conducted to evaluate the effects of different extrusion conditions of corn and soybean meal on physico-chemical properties, ileal digestibility of amino acid and growth performance in weaned pigs. In Expt. 1, to compare physico-chemical properties and ileal digestibility of extruded corn and soybean meal, ground corn (2 mm screen) and soybean meal were separately extruded in four different conditions: (1) no preconditioning, low water supply (3.0 l/min) (NCLW), (2) no preconditioning, high water supply (7.0 l/min) (NCHW). (3) preconditioning (steam 3.0 l/min) with low water supply (3.0 l/min) (CLW), and (4) preconditioning (steam 3.0 l/min) plus high water supply (7.0 l/min) (CHW). Twenty-five cannulated pigs ($L{\times}Y{\times}D$, 7.62 kg BW for soybean meal, 8.80 kg BW for corn) were employed to determine nutrients digestibility of the extruded feedstuffs. In Expt. 2, a total of 90 pogs ($L{\times}Y{\times}D$, 9.18 kg BW) were used for a 28 d feeding trial to compare growth performance of pigs as affected by different extrusion conditions. Before mixing, corn and soybean meal were blended and extruded by the same conditions as described in Expt. 1. corn extruded with NCLW showed the highest (p < 0.05) degree of gelatinization (DG), compared to the lowest values observed for NCHW. Extrusion of corn with preconditioning (CLW and CHW) increased (p < 0.05) the DG as compared to the extrusion condition of NCHW. Extruded SBM with NCLW showed the lowest (p < 0.05) degree of texturization among treatments. The ileal digestibility of GE in SBM was higher with NCHW and CHW as compared to NCLW. The ileal digestibility of CP was lower in extruded corn, but was higher in extruded SBM, compared to untreated sample. Lysine digestibility of extruded corn (except corn with NCHW) was in general significantly improved. Extrusion of SBM resulted in no improvements in ileal digestibility of amino acids, but extruded SBM with NCLW had lower lysine digestibility compared to other treatments. In growth responses, pigs fed a diet with CLW had higher, but not significant, average daily gain (ADG) than other treatments during first 2 weeks. From d 15 to 28, pigs fed a diet with CHW had significantly less (p < 0.05) average daily feed intake (ADFI) than others except NCHW. In conclusion, the proper extrusion condition for corn and SBM in terms of ileal digestibility of amino acids and growth performance of weaning pigs seems to be the combination of preconditioning and a low water supply (3.0 l/min).

압출성형 조건에 따른 밤과육의 물리화학적 특성

안상희 ( Sang Hee An ),이주연 ( Ju Yeon Lee ),김송원 ( Song Won Kim ),류기형 ( Gi Hyung Ryu ) 한국산업식품공학회 2014 산업 식품공학 Vol.18 No.3

본 연구는 수분함량 22, 25, 28%, 스크루 회전속도 200, 250 rpm, 용융물 온도 110, 120, 130℃의 조건범위로 조절하고 원료 사입량 100 g/min으로 고정하여 압출 성형한 밤 과육의 물리적 특성(직경 팽화율, 비길이, 체적밀도), 수분 용해지수 및 수분흡착지수, 환원당 함량과 항산화 활성에 대해 분석하였다. 밤 압출성형물은 직경 팽화율이 증가할 수록 비길이와 체적밀도는 감소하였고, 수분용해지수와 수분흡착지수는 수분함량이 낮아질수록 증가하였다. 압출성형을 통하여 환원당 함량, DPPH 라디칼 소거능, 총 페놀함량 및 플라보노이드 함량은 감소하였으며, 탄닌함량은 압출성형을 통해 2.94±0.10-4.23±0.12 mg/g 범위로 낮아지는 경향을 나타내었다. 결론적으로 압출성형 후 수분용해 지수의 증가는 밤 음료의 용해도 개선의 효과를 나타낼 수 있으며, 또한 압출성형공정은 소비자 기호성에 영향을 미치는 탄닌의 쓴맛을 감소시키는 가능성을 제시하였다. 이를 통해 다양한 식품의 중간소재로써 압출성형 밤이 활용될 수 있다고 판단된다. 밤의 식품중간소재 기초자료로서 응용될 것으로 생각되지만, 압출성형 최적조건을 보다 효과적으로 도출하기 위한 연구가 필요할 것으로 판단된다. The effects of extrusion conditions on the physicochemical properties of extruded chestnut fruit were determined by analyzing expansion index, specific length, bulk density, water solubility index (WSI), water absorption index (WAI), reducing sugar, DPPH (1,1-diphenyl-2-picrylhydrazyl) radical-scavenging activity, total phenolic compound, flavonoid content and tannin content. The extrusion conditions contained moisture contents of 22, 25 and 28%, screw speeds of 200 and 250 rpm, melt temperatures of 110, 120 and 130℃. The expansion index decreased as the moisture content increased from 22% to 25%. In contrast, the specific length and bulk density increased along with increasing moisture content. WSI and WAI were found to increase through the extrusion process. The reducing sugar, DPPH radical-scavenging activity, total phenolic compound and flavonoid content all decreased. The tannin content of the extruded chestnut fruit was 2.94 to 4.23 mg/g lower than the non-extruded chestnut. Based on these results, extrusion- cooking may be useful for tannin reduction and applied in value-added chestnut related products such as snacks, noodles and beverages etc.

기계적 특성 향상을 위한 마그네슘 합금의 등틍로각압출 공정 조건에 관한 연구

배성환,민경호,Bae, Seong-Hwan,Min, Kyung Ho 한국금형공학회 2016 한국금형공학회지 Vol.10 No.1

Although magnesium alloy has received much attention to date for its lightweight and high specific strength, their applications are impeded by the low formability which is caused by the hexagonal crystal structure at room temperature. In general, equal-channel angular extrusion(ECAE) is recognized as one of the attractive severe plastic deformation techniques where the processed bulk metals generally achieve ultrafine-grained microstructure leading to improved physical characteristics and mechanical properties. ECAE process has several parameters such as angle of die, process temperature, process route and speed. During ECAE process of Mg alloy, these parameters has great influence on the extrudability and the mechanical properties of alloy. The aim of this study is to estimate the influences of process conditions on the formability of AZ31 and AZ31-CaO alloys. Mg alloys are processed through ECAE at elevated temperatures using three types of die with channel angle of $90^{\circ}$, $110^{\circ}$, $135^{\circ}$ using route $B_c$, respectively. This study discusses the feasibility of using ECAE to improve both formability and strength on magnesium alloys by comparative analyzing the mechanical properties and microstructural evolution in each condition.

전/후방 복합 압출공정에서 마찰조건이 재료 유동에 미치는 영향

김민태(M. T. Kim),노정훈(J. H. Noh),황병복(B. B. Hwang) 한국소성가공학회 2009 한국소성가공학회 학술대회 논문집 Vol.2009 No.10

This study is concerned with an effect of frictional condition in a forward/backward combined extrusion process. Generally, the material flow of the billet is influenced by the corners of the die cavity, the ratio in reduction in area, and thickness ratio of backward can thickness to forward can thickness. In addition, the frictional condition in contact area between the billet and the punch/die also affect the material flow. This paper investigated the effect of frictional condition for variable friction factors. The FEM simulation has been carried out in order to examine the effect of frictional condition. Deformation patterns and flow characteristics were examined in terms of design parameters such as extruded length ratio etc. Die pressure exerted on the die-workpiece interface is calculated by the simulation results and analyzed for safe tooling. Therefore the numerical simulation works provide a combined extrusion process of stable cold forging process planning to avoid the severe damage on the tool.

압출성형 공정변수에 따른 율피분말 첨가 반죽의 물성과 식빵의 품질특성

이정숙 ( Jeong Sug Lee ),윤성준 ( Seong Jun Yoon ),류기형 ( Gi-hyung Ryu ) 한국산업식품공학회 2017 산업 식품공학 Vol.21 No.4

본 연구는 율피분말을 제빵에 효과적으로 활용하기 위한 방안으로 율피분말 및 압출성형 공정변수를 달리한 율피분말 6%를 첨가하여 반죽의 물성과 식빵의 품질특성을 조사하였다. 율피의 압출성형 공정변수는 수분함량 25%와 30%, 용융물 온도는 110, 130, 150℃로 조절하였다. 총 식이섬유 함량은 압출성형 율피분말에서 약간 증가하였으며, 총 폴리페놀 함량은 율피분말이 869.09 mg인데 비하여 수분함량 25%, 용융물 온도 150℃에서 1,397.17 mg까지 증가하였다. 패리노그램에서, 반죽의 흡수율은 대조군과 율피분말에 비해 압출성형 공정변수 수분함량 25%와 수분함량 30%의 실험군에서 유의적인 증가를 보였다(p<0.05). 2시간 및 3시간 이후의 발효팽창력은 수분함량 25%의 용융물 온도 150℃와 수분함량 30%의 용융물 온도 150℃에서 대조군과 비슷한 경향을 나타내었다. 비용적은 대조군이 3.74±0.08 cc/g으로 가장 높았으며, 율피분말에 비하여 압출성형 율피분말 실험군이 높게 관측되었다(p<0.05). 1일 경과 후의 경도는 수분함량 25%의 용융물 온도 150℃에서 113.33±6.17 g으로 대조군의 107.42±14.52g과 비슷하였다. 이상의 결과로 수분함량 25%의 용융물 온도 150℃ 및 수분함량 30%의 용융물 온도 130℃에서 반죽의 물성과 식빵의 품질특성이 전반적으로 향상된 것을 알 수 있었다. 이는 부재료의 첨가에도 불구하고 압출성형 율피분말 전분의 호화 및 식이섬유소의 수분흡수력이 반죽의 물성과 식빵의 품질특성에 영향을 준 것으로 보인다. This study investigates the quality characteristics of dough and bread added with 6% chestnut shell powder and extruded chestnut shell powder at various conditions. As extrusion process variables, melt temperature (110℃, 130℃, 150℃) and moisture (25% and 30%) were controlled. Total dietary fiber content was slightly increased in extruded chestnut shell powder group. In the farinogram, absorption was significantly increased in the group of 25% moisture content and 30% moisture content (p<0.05). After 2 hours and 3 hours, the leavening heights of dough for control showed a similar tendency to that of dough with extruded chestnut shell at a melt temperature 150℃ and with moisture content of 25% and 30%. Specific volume was the highest at a control of 3.74±0.08 cc/g and extruded chestnut shell powder group was slightly higher than the chestnut shell powder group. Firmness after 1 day on control of 107.42±14.52 g was similar to that of the bread with extruded chestnut shell at a temperature of 150℃ and moisture content of 25% for 113.33±6.17 g. In conclusion, the extrusion-cooking of chestnut shell powder improved the quality characteristics of dough and bread. The optimum combinations of conditions in tested range were melt temperature at 150℃ and moisture content at 25%, and melt temperature at 130℃ and moisture content at 30%.

모델재료를 이용한 범용 플랜지의 레이디얼 압출 공정설계

이상돈(Sang-Don Lee),변성광(Sung-Kwang Byon) 한국생산제조학회 2008 한국생산제조학회지 Vol.17 No.2

This study is to compare and analyze the material flow, deformation characteristics, and forming load of flange by means of similitude experimental method of model material using plasticine. In order to find optimal forming conditions, prototype experiments were designed to investigate forming characteristics of general-purpose flange under various working conditions. As a result of prototype experiments, billet thickness and gap-height ratio was found to be the most influential experimental parameter in flange forming. Forming loads from prototype experiments were compared to the results of finite element analysis after conducting estimation of forming loads of real material. Results of prototype experiments based on model material techniques are expected to be used as a basic data of die design for the development of products and process.

여러 측정조건에서의 압출 시험에 의한 쌀밥의 조직감 특성 분석

신선화(Sun-Hwa Shin),최원석(Won-Seok Choi) 한국식품영양과학회 2022 한국식품영양과학회지 Vol.51 No.6

시판 즉석 쌀밥을 시료로 관능적 조직감 특성값을 예측하는데 더 효과적이라고 알려진 압출 시험을 통해 다양한 측정조건에서 쌀밥의 조직감을 측정하였다. 탐침 이동속도가 1.67 ㎜/s에서 10 ㎜/s로 증가함에 따라 모든 시료의 최대힘, 기울기 및 면적값이 증가하였으나, 시료 사이에서 유의차 변동은 전혀 나타나지 않았다. 탐침 이동거리를 45 ㎜에서 50 ㎜ 증가할 경우, 모든 시료에서 최대힘과 기울기값은 유의적으로 증가하지 않았으나 면적값의 경우 이동거리가 증가함에 따라 유의적으로 증가하는 것으로 나타났다. 각 측정조건에서 최대힘과 기울기값 또는 최대힘과 면적값과의 Pearson 상관관계를 조사한 결과, 모든 조건에서 상관계수값이 0.90 이상으로 높은 상관관계를 나타내었다. The texture of cooked rice was measured under various measurement conditions using extrusion test which better predict sensory texture characteristic values. Commercial cooked rice was used for these tests. As the cross-head speed increased from 1.67 ㎜/s to 10 ㎜/s, the maximum force, gradient, and area values of all the samples increased, but there were no changes in significant differences between the samples. When the probe travel distance was increased from 45 ㎜ to 55 ㎜, the maximum force and gradient values did not show a significant increase in all samples, but the area value increased significantly as the travel distance increased. The Pearson correlation test between the maximum force and the gradient value or the maximum force and the area value under each measurement condition, showed a high correlation of 0.90 or more under all conditions.

Sensitivity of friction condition in finite element investigations of equal channel angular extrusion

Son, I.H.,Jin, Y.G.,Im, Y.T.,Chon, S.H.,Park, J.K. Elsevier Sequoia 2007 Materials science & engineering. properties, micro Vol.445 No.-

Equal channel angular extrusion (ECAE) is an effective forming technique that increases the material strength by accumulating plastic strain into the workpiece without changing its cross-sectional shape in the multi-pass processing. This study concentrates on the investigation of interface contact phenomenon between the workpiece and channel in terms of forming load and material flow predictions. The change of contact conditions during remeshing was also investigated in terms of variation of load requirements and volume losses. In order to validate the numerical algorithm proposed, simulation results were compared with the experimentally measured data of the ECAE with the CP-Ti Gr-1 cylindrical specimen. Numerical simulations were obtained by applying the mixed finite element formulation with tetrahedral elements under the non-isothermal condition. For determination of the material data, compression test was carried out and the tested data was interpolated as a function of strain, strain rate and temperature. The current investigation clearly showed the importance of proper handling of the friction boundary condition during numerical simulations to guarantee the solution accuracy of the ECAE.

보스-리브 시험 시 펀치 형상 및 마찰 조건데 따른 변형 양상에 대한 연구

윤여웅(Y. W. Yun),강성훈(S. H .Kang) 한국소성가공학회 2009 한국소성가공학회 학술대회 논문집 Vol.2009 No.10

Recently, boss and rib test based on backward extrusion process was proposed to quantitative evaluate the interfacial friction condition in bulk forming process. In this test, the tube-shaped punch with hole pressurizes the workpiece so that the boss and rib are formed along the hole and outer surface of the punch. It was experimentally and numerically revealed that the height of boss is higher than that of the rib under the severe friction condition. This work is focused on the effect of the punch design and friction condition on deformation pattern in boss and rib test. From the boss and rib test simulations, it was found that there is slight variation in both the heights of boss and rib according to the length of punch land, nose radius, and face angle. However the hole diameter of the punch and the clearance between the punch and die have a significant influence on the heights of the boss and rib. In addition, the effect of flow stress was also investigated on the deformation pattern through FE simulations.

Study on the Reduction of Food Fabrication Time in Additive Manufacturing Process Using Dual Nozzle

백승엽(Seung Yeop Baik),박주호(Ju Ho Park),강상인(Sang In Kang),이인환(In Hwan Lee) Korean Society for Precision Engineering 2021 한국정밀공학회지 Vol.38 No.11

Additive manufacturing requires a relatively long time to fabricate complex three-dimensional (3D) structures or parts with more than one material. For additive manufacturing processes, production time and precision vary depending on the fabrication conditions. In this study, we developed a food additive manufacturing process of the material extrusion method type using a dual nozzle. In addition, we observed the change in the cross-sectional shape of the discharged food line according to each fabrication condition. By using a dual nozzle, the structure was fabricated under conditions of relatively high precision for the outer wall and relatively low precision for the infill, thereby shortening the production time. Through this process, it can be expected that the production time will be shortened in the food field, while the appearance will be of good quality.