• Title, Summary, Keyword: extrusion temperature

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A Study on Fabrication of Al-Cu alloy bar by Melt-extrusion Process (용탕압출법에 의한 Al-Cu 합금 선재의 제조에 관한 연구)

  • Joo, Dae-Heon;Lee, Byoung-Soo;Kim, Myung-Ho
    • Journal of Korea Foundry Society
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    • v.24 no.6
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    • pp.331-339
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    • 2004
  • Melt-extrusion process, a metallic melt poured and solidified up to semisolid state in the container can be directly extruded through the die exit to form a product of bar shape without other intermediate processes. In this study, the fabrication characteristics of the process were evaluated with various process parameters, such as preheating temperature of extrusion dies, extrusion temperature and extrusion ratio. AI-Cu alloys were successfully extruded after squeezing out of liquid during melt-extrusion with smaller force compared to the solid extrusion. Soundly AI-Cu alloy bar was fabricated at the preheating temperature of $500{\sim}520^{\circ}C$. The range of extrusion temperature for soundly melt-extruded AI-Cu alloy bar was increased with increasing extrusion ratio. Mechanical properties of melt-extruded AI-Cu alloy bars were found change with Cu content of the melt-extruded bars due to the occurrence of segregation. The various extrusion temperature yielded equiaxed structure with a grains size about 200 ${\mu}m$.

Extrusion Die Development of Interior & Exterior Parts for High Speed Train on Aluminum Alloys and Controls of Extrusion Conditions (고속전철 내·외장재용 알루미늄 합금의 압출 금형 개발 및 압출 조건의 제어)

  • Kim, Kee Joo
    • Journal of the Korea Academia-Industrial cooperation Society
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    • v.19 no.7
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    • pp.50-55
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    • 2018
  • The important thing in extrusion technology is the design and production of molds. Appropriate design of the molds is essential for achieving the desired extrusion of molds at the same time to maximize the life of the molds and increase their efficiency. The extrusion temperature and extrusion speed are the main parameters at the time of extrusion. Different extrusion conditions should be added depending on the extrusion ratio, physical properties of the material, and type of extrusion. In this study, the extrusion process of various 6xxx series aluminum cast alloys for high speed train interior or exterior parts were investigated. The extruded die design was performed for the 6063, 6061, 6N01, 6005, 5083 and 6060 alloy profiles and an extrusion test was conducted. In addition, the extrusion conditions, such as extrusion pressure following as the billet temperature, extrusion temperature, and materials change, were analyzed. Although the 6063 aluminum alloy can be extruded at the lowest temperature and pressure, the 6061 alloy can be extruded at the highest temperature and pressure. From these results, the successful extruded products were manufactured from these established conditions.

Analysis of Rheological Properties of Rye Flour (호밀가루의 레올로지 특성분석)

  • Lee, Gwi-Hyun
    • Journal of Biosystems Engineering
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    • v.35 no.6
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    • pp.408-412
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    • 2010
  • Rheological properties of cereals such as rye are great important for the design of die for extrusion and the development of models for extrusion process. Therefore, this study was carried out to analyze the rheological properties according to moisture content of rye flour and extrusion temperature. Rheological properties of rye flour were investigated by using a capillary rheometer for moisture content of three levels (30, 35, 40%) and extrusion temperature of three levels (120, 130, $140^{\circ}C$). Determination coefficients for the relationship between apparent shear stress ($\tau_{ap}$) and apparent shear velocity ($\gamma_{ap}$) were relatively high in the range of 0.973 ~ 0.997 under each extrusion condition. The values of consistency index (K) was decreased with increasing moisture content and extrusion temperature. However, the value of flow behavior index (n) presented the highest value at moisture content of 35%, but it was not affected by extrusion temperature.

The Characteristic of a Hydrostatic Extrusion of Magnesium Alloy(AZ31) - II (Mg 합금(AZ31)의 열간 정수압 압출 특성에 관한 연구(II))

  • Seo Y. W.;Jeong H. G.;Na K. H.;Yoon D. J.
    • Proceedings of the Korean Society for Technology of Plasticity Conference
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    • pp.144-147
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    • 2005
  • In hydrostatic extrusion the billet in the container is extruded through a die with a liquid acting as a pressure medium, instead of by the direct application of the load by a ram. And the extrusion pressure can be affected by the flow stress and they are affected by the temperature. So in this study the temperature is the main issue with a extrusion ratio and a half die angle. As extrusion temperature goes down from $300^{\circ}C$ to $200^{\circ}C$, tensile strength goes up to 310MPa. Because velocity of extrusion is higher than the conventional extrusion, there is another characteristic in the sense of microstrure. The temperature was sotted to $300^{\circ}C,\;250^{\circ}C,\;200^{\circ}C$, respectively. There is a increase of extrusion pressure abot $15\%$.

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Effects of Extrusion Conditions on Pasting Properties of Potato

  • Cha, Jae-Yoon;Ng, Perry K.W.;Shin, Han-Seung;Cash, Jerry
    • Food Science and Biotechnology
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    • v.16 no.5
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    • pp.783-788
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    • 2007
  • An advantage to the extrusion of raw potatoes is a reduction in the energy input required to process potato products; however, the effects of extrusion on the properties of raw potato have not been studied. The purposes of this study were to develop a workable extrusion process for raw potato and to study the effects of extrusion conditions on the pasting properties of extruded potato products. The peak viscosity, final viscosity, pasting temperature, water solubility index, and water absorption index of pressed and pressed-dried potato extrudates decreased as die exit temperature increased, whereas they did not change as screw speed increased. The peak viscosity, final viscosity, and water solubility of steam-cooked potato products decreased with extrusion processing; however, they did not change with increasing die exit temperature and screw speed. Potato products with different degrees of depolymerization of extruded potato starch, depending on die exit temperature, were produced from raw potatoes.

Influence of Process Parameters on the Breathable Film Strength of Polymer Extrusion (고분자압출의 공정변수가 통기성필름강도에 미치는 영향)

  • Choi, Man-Sung
    • Journal of The Korean Society of Manufacturing Technology Engineers
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    • v.21 no.4
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    • pp.625-632
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    • 2012
  • Optimization of process parameters in polymer extrusion is an important task to reduce manufacturing cost. To determine the optimum values of the process parameters, it is essential to find their influence on the strength of polymer breathable thin film. The significance of six important process parameters namely, extruder cylinder temperature, extruder speed, extruder dies temperature, cooling roll temperature, stretching ratio, stretching roll temperature on breathable film strength of polymer extrusion was determined. Moreover, this paper presents the application of Taguchi method and analysis of variance (ANOVA) for maximization of the breathable film strength influenced by extrusion parameters. The optimum parameter combination of extrusion process was obtained by using the analysis of signal-to-noise ratio. The conclusion revealed that extruder speed and stretching ratio were the most influential factor on the film strength, respectively. The best results of film strength were obtained at higher extruder speed and stretching ratio.

Optimization Techniques of Die Disign on Hot Extrusion Process of Metal Matrix Composites (금속복합재료의 열간압출에 관한 금형설계의 최적화기법(I))

  • 강충길;김남환;김병민
    • Transactions of Materials Processing
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    • v.6 no.4
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    • pp.346-356
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    • 1997
  • The fiber orientation distribution and interface bonding in hot extrusion process have an effect on the maechanical properties of metal matrix composites(MMC's). Aluminium alloy matrix composites reinforced with alumina short fibers are fabricated by compocasting method. MMC's billets are extruded at high temperature through conical and curved shaped dies with various extrusion ratios and temperature. This present study was directed to describe the systematic correlation between extrusion die shape and subsequent results such as fiber breakage, fiber orientation and tensile strength to hot extruded MMC's billet. Extrusion load, tensile strength and hardness for variation of extrusion ratios and temperature are investigated to examine mechanical properties of extruded MMC's SEM fractographs of tensile specimens are observed to analyze the fracture mechanism.

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The Characteristics of Hot Hydrostatic Extrusion of AZ Magnesium Alloy (AZ계 마그네슘 합금의 열간 정수압 압출특성 연구)

  • Yoon, D.J.;You, B.S.;Lim, S.J.;Kim, E.Z.
    • Proceedings of the Korean Society for Technology of Plasticity Conference
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    • pp.62-65
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    • 2008
  • Extrusion characteristics of Mg alloys were studied experimentally. The Al-Zn-Mg alloys, AZ31, AZ6l, AZ80, and AZ91 were extruded with hot hydrostatic extrusion process. The hydrostatic process was efficient to reduce surface friction and extend steady state region in extrusion which made it more convenient to examine deformation behavior of the alloys avoiding the disturbance caused by temporary contact state between billet and die, and billet and container. High pressure was cooperative to expand forming limit of the alloys which were applied on the billet during the extrusion process. Extrusion limits were traced in temperature and extrusion speed domain with changing composition of the alloying elements. Effects of process parameters on extrusion load and microstructure evolution were investigated also.

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The Effect of Process Parameter in Direct Extrusion of Copper Clad Aluminum Composite Materials (Cu-Al 층상 복합재료의 직접압출시 공정변수의 영향)

  • 윤여권;김희남;김용수
    • Journal of the Korean Society of Safety
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    • v.15 no.4
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    • pp.28-34
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    • 2000
  • Copper clad aluminum composite materials are being used for economic and structural purposes, The development of an efficient production method of copper clad aluminum composite material rods by extrusion is very important. This paper describes experimental investigations in the direct extrusion of copper clad aluminum rods through conical dies. There are several parameters that have an influence on determining a sound clad extrusion. These variables are extrusion temperature, extrusion ratio, semi-cone angle of die, extrusion force, extrusion velocity, friction of between the container and billet, percentage of copper used and ratio of flow stress of copper to aluminum. In order to investigate the influence of extrusion temperature, extrusion ratio, semi-cone angle of die on the hot direct extrudability of the copper clad aluminum composite material rods, the experimental study have been performed with these variation.

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Vitamin Retention in Rice Bran during Extrusion Cooking (Extrusion Cooking처리가 미당(米糖)에 함유하는 비타민의 잔존율에 미치는 영향)

  • Kim, Bok-Nam;Cheigh, Hong-Sik;Lee, Kyu-Han
    • Korean Journal of Food Science and Technology
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    • v.18 no.3
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    • pp.187-191
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    • 1986
  • Vitamin retention in rice bran during the extrusion cooking adapted for the rice bran stabilization was studied. The rice bran of different moisture content (9.5% and 15.6%) were extruded with cooking extruder (screw dia: 100mm. strew rpm:900. L/D ratio: 10.0) under the given conditions of specific power consumption(42.1 67.9 W/Kg) and extrusion temperatures $(99-135^{\circ}C)$. The affected retention rates of thiamine, riboflavin and niacin in extruded rice bran were determined. The extruded rice bran with higher moisture level had a lower or similar vitamin retention rate at lower specific power consumption and extrusion temperatures, relatively. The vitamin retention in extruded rice brail with the same moisture level were gradually decreased by the increased specific politer consumption and extrusion temperatures. The vitamin retention of rice bran during the extrusion cooking for the rice bran stabilization were observed as 89.9-97.0% for thiamin, 83.4- 97.3% for riboflavin and 94.0 - 97.7% for niacin, respectively.

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