Extension‐dominated improved dispersive mixing in single‐screw extrusion. Part 1: Computational and experimental validation

2020 ◽  
Vol 138 (4) ◽  
pp. 49716
Author(s):  
Vivek Pandey ◽  
João M. Maia
Keyword(s):  
Experimental Validation ◽  
Single Screw ◽  
Single Screw Extrusion ◽  
Screw Extrusion ◽  
Dispersive Mixing

Improving dispersive mixing in compatibilized polystyrene/polyamide-6 blends via extension-dominated reactive single-screw extrusion

2021 ◽  
Vol 0 (0) ◽  
Author(s):  
Hao Chen ◽  
João M. Maia
Keyword(s):  
Phase Transition ◽  
Crystalline Phase ◽  
Reactive Extrusion ◽  
Polyamide 6 ◽  
Single Plane ◽  
Single Screw ◽  
Single Screw Extrusion ◽  
Double Plane ◽  
Dispersive Mixing ◽  
Crystalline Phase Transition

Abstract Extensional mixing elements (EMEs) that impose extension-dominated flow via stationary single-plane or double-plane hyperbolic converging-diverging channels were previously designed for twin-screw and single-screw extruders (TSE and SSE, respectively). In a recently published work by the authors, reactive extrusion was performed on PS/PA6 polymer blends TSE using EMEs and a crystalline phase transition of the minor phase in these droplets was observed as the size of droplet decreases from micron to submicron. Herein, we expand upon this work to SSE and study: a) The ability of the EMEs to improve dispersive mixing in the same blends; b) Assess the possibility of achieving the same crystalline phase transition in SSEs. The final blends were characterized by DSC, rheologically and morphologically via SEM, and the results show that while EME-based SSE leads to much improved mixing, better than non-EME TSE, the reduction in size of the PA6 disperse phase is not enough to induce the phase transition observed in EME-based TSE.

Computer Flow Simulation of Moffatt Eddies in Single Screw Extrusion

2018 ◽  
Vol 33 (5) ◽  
pp. 662-668 ◽  
Author(s):  
N. D. Polychronopoulos ◽  
J. Vlachopoulos
Keyword(s):  
Flow Simulation ◽  
Single Screw ◽  
Single Screw Extrusion ◽  
Screw Extrusion

Single screw extrusion of apple pomace-enriched blends: Extrudate characteristics and determination of optimum processing conditions

2018 ◽  
Vol 24 (5) ◽  
pp. 447-462 ◽  
Author(s):  
Poonam Singha ◽  
Kasiviswanathan Muthukumarappan
Keyword(s):  
Moisture Content ◽  
Apple Pomace ◽  
Soy Flour ◽  
Total Phenolic ◽  
Screw Speed ◽  
Single Screw ◽  
Single Screw Extrusion ◽  
Screw Extrusion ◽  
Feed Moisture ◽  
Die Temperature

Response surface methodology was used to investigate the single screw extrusion of apple pomace–defatted soy flour–corn grits blends and the product properties. Five different blends at a level of 0–20% w/w apple pomace were extrusion cooked with varied barrel and die temperature (100–140℃), screw speed (100–200 rpm), and feed moisture content (14–20% wet basis). Increasing apple pomace content in the blends significantly ( P < 0.05) increased the bulk density, the total phenolic content, and the antioxidant activity of the extrudates. The expansion ratio increased with pomace inclusion level of 5% but decreased significantly ( P < 0.05) at higher levels of pomace inclusion (10–20%). Moisture content had quadratic influence on water absorption and solubility indices. Optimal extrusion cooking conditions most likely to produce apple pomace-enriched extruded snack products were at 140℃ barrel and die temperature, 20% feed moisture content, and 200 rpm screw speed. The results indicated active interaction between apple pomace and starch during expansion process.

The Incumbent Resin Effect for Single-Screw Extrusion of PE Resins

2016 ◽  
Vol 72 (5) ◽  
pp. 28-31
Author(s):  
Mark A. Spalding ◽  
Qian Gou ◽  
Xiaofei Sun ◽  
Qing Shi
Keyword(s):  
Single Screw ◽  
Single Screw Extrusion ◽  
Screw Extrusion
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