The effects of temperature (150°C and 160°C) on physicochemical properties of extruded texturized vegetable protein with mealworm (0%, 15%) were studied. The extrusion process had a screw speed of 250 rpm, moisture content of 65%. The variation of formula was gluten content of 40% in 4 samples and none of gluten in 4 samples. As addition of mealworm increased and temperature increased, breaking strength and integrity index decreased, The nitrogen solubility index and protein digestibility increased as addition of mealworm increased and temperature decreased. DPPH radical scavenging activity significantly increased as addition of mealworm increased and temperature increased. On the contrary, the value of rancidity decreased as addition of mealworm increased even in 60 days. In conclusion, addition of mealworm became softer texture, and protein quality of the extruded texturized vegetable protein. The process promoting functionality such as improvement of antioxidant function was confirmed through this study. Also, adjusting temperature have an effect on protein content and antioxidation. The addition of gluten of 40% resulted in improving texture of TVP.

In order to develop a new commercial Al-12%Si casting alloy with improved physical properties, we investigated the effect of adding Sr and TiB to the alloy. Al-12%Si alloys were prepared by die casting at 660 oC. The eutectic temperature of the Sr-modified Al-12%Si alloy decreased to 9 oC and the mushy zone region increased. The shape of the Si phase changed from coarse acicula to fine fiber with the addition of Sr. The addition of TiB in the Al-12%Si alloy reduced the size of the primary α-Al and eutectic Si phases. When Sr and TiB were added together, it worked more effectively in refinement and modification. The density of twins in the Si phase-doped Sr increased and the width of the twins was refined to 5 nm. These results are related to the impurity induced twinning(IIT) growth.

This study aims to make extruded rice snack with high quality in texture and nutrition by adding mealworm. Addition of the mealworm has the merit to fill in high-quality protein and unsaturated fatty acids which are insufficient in rice. Thus, the physicochemical properties were investigated through the process of extrusion cooking. As the extrusion process varied, the die temperatures were set to 120oC and 130oC. Also, the moisture contents were adjusted to 30% and 35%. The specific length, the expansion ratio, and the water absorption index increased as the added content of mealworm became higher. On the contrary, the density, the breaking strength, the apparent elastic modulus, and the water solubility index decreased. As mealworm and moisture content increased, DPPH radical scavenging activity significantly increased but the rancidity decreased. As a result, the addition of mealworm to the extruded rice snack was effective in improving texture, nutrition, and antioxidation.

This study aims to make extruded rice snack with high quality in texture and nutrition by adding mealworm. Addition of the mealworm has the merit to fill in high-quality protein and unsaturated fatty acids which are insufficient in rice. Thus, the physicochemical properties were investigated through the process of extrusion cooking. As the extrusion process varied, the die temperatures were set to 120oC and 130oC. Also, the moisture contents were adjusted to 30% and 35%. The specific length, the expansion ratio, and the water absorption index increased as the added content of mealworm became higher. On the contrary, the density, the breaking strength, the apparent elastic modulus, and the water solubility index decreased. As mealworm and moisture content increased, DPPH radical scavenging activity significantly increased but the rancidity decreased. As a result, the addition of mealworm to the extruded rice snack was effective in improving texture, nutrition, and antioxidation.

In the present study, the focus is on the analysis of the effect of the mold dimensions on the temperature distribution of a die during plasma activated sintering. The temperature distribution of a cylindrical mold with various dimensions was measured using K-type thermocouples. The temperature homogeneity of the die was studied based on the direction and dimensions of the die. A temperature gradient existed in the radial direction of the die during the plasma activated sintering. Also, the magnitude of the temperature gradient was increased with increasing sintering temperature. In the longitudinal direction, however, there was no temperature gradient. The temperature gradient of the die in the radial direction strongly depended on a ratio of die volume to punch area

Effects of the extrusion temperature and die angle on the tensile properties of SiCIyAl composites in powder extrusion have been investigated. SiCP/Al composites were extruded at various extrusion temperatures (450, 500, ) under the extrusion ratio of 25 : 1. The ram speed was maintained at 13 cm/min for all the extrusion conditions. The surface of the extruded rod appeared to be smooth without tearing at 450 and 50, whereas it was very rough due to tearing at . It was found that the tensile strength and elongation of the composites extruded at are greater than those of composites extruded at This is due to the easier plastic deformation of composite extruded at , compared with the composites extruded at . The effect of die angle was examined under 20=60, 120, die angles at extrusion temperature of under 25:1 extrusion ratio. The tensile strength of the composites extruded with 20=approved to be higher than that of the composties extruded with 28 : 120 and This is attributable to the higher extrusion pressure, which mixed composite powders could be densely consolidated at elevated temperatures, resulting from high friction force between billet and sliding surface of conical die.