The extrusion of plasticized poly(vinyl chloride) in an extruder with a modified feed zone. Part 1: extrusion process

2015 ◽  
Vol 35 (2) ◽  
pp. 191-198 ◽  
Author(s):  
Janusz W. Sikora ◽  
Bronisław Samujło ◽  
Andrzej Stasiek
Keyword(s):  
Vinyl Chloride ◽  
Experimental Studies ◽  
Extrusion Process ◽  
Screw Extruder ◽  
Pocket Depth ◽  
Single Screw Extruder ◽  
Poly Vinyl Chloride ◽  
Feed Zone ◽  
Process Energy ◽  
Opening Width

Abstract The work presents the results of experimental studies of plasticized poly(vinyl chloride) (PVC) extruded by a single-screw extruder with a modified feed section. The variable factors were the feed opening width, the feed pocket depth in the extruder barrel, and the rotational speed of the screw. The following parameters were studied: extrudate temperature Tw (°C), screw torque M (Nm), polymer mass flow rate G (kg/h), unit consumption of energy supplied to the extruder Ejc (J/g), and extrusion process energy efficiency κ (%). It was found that the increase in the depth of the pocket and the decrease in the width of the feed opening influence the extrusion process in a positive way.

Gelation of poly(vinyl chloride) inside a single screw extruder and its effect on product properties

2018 ◽  
Vol 25 (S1) ◽  
pp. E174-E180 ◽  
Author(s):  
Abdullah Demirci ◽  
Ismail Teke ◽  
Ali Goger ◽  
Elif Canbaz ◽  
John Vlachopoulos
Keyword(s):  
Vinyl Chloride ◽  
Screw Extruder ◽  
Single Screw ◽  
Single Screw Extruder ◽  
Poly Vinyl Chloride

The methodology of experimental research of the feed components extrusion process in order to improve its energy performance

2020 ◽  
pp. 147-152
Author(s):  
E. M. Ratnikov ◽  
D. O. Milko
Keyword(s):  
Experimental Studies ◽  
Energy Performance ◽  
Extrusion Process ◽  
Mathematical Methods ◽  
Screw Extruder ◽  
Mathematical Planning ◽  
Factors Affecting ◽  
Extrusion Processing ◽  
Definition Of

Annotation Purpose. Development of a program and methods for conducting experimental studies of the extrusion process with the definition of parameters and modes of operation of the extruder to improve its energy performance. Methods. Methods of mathematical statistics, synthesis, analysis, description and modeling were used. Results. The application of mathematical methods, in particular mathematical planning, reduces the number of experiments several times, and allows to evaluate the role of influencing factors, obtain a mathematical model of the process and determine the optimal conditions for its parameters and modes, etc. Conclusions. The methodology for experimental studies of a screw extruder is presented with the necessary equipment and methodology for processing the obtained experimental data. A mathematical method of planning, which reduces the number of experiments several times, allows us to evaluate the role of factors affecting productivity and energy intensity is presented. Keywords: extruder, auger, nutrients, research methodology, extrusion, processing, feed.

scholarly journals Characteristics of nanoclay reinforced starch biocomposites through the extrusion process

2018 ◽  
Vol 204 ◽  
pp. 00008
Author(s):  
Heru Suryanto ◽  
Alfian Widi Rahmawan ◽  
Solichin ◽  
Sahana Rizki Tata ◽  
Uun Yanuhar
Keyword(s):  
Tensile Strength ◽  
Functional Group ◽  
Extrusion Process ◽  
Cassava Starch ◽  
Diffraction Peak ◽  
Screw Extruder ◽  
Materials Engineering ◽  
Single Screw ◽  
Single Screw Extruder ◽  
Composite Properties

The development of materials engineering has led to many significant discoveries one of which is biocomposite with its diverse applications. The addition of reinforcing materials in biopolymers improves the composite properties. This study aimed at investigating the effect of adding nanoclay on the tensile strength, morphology, functional group, and structure of extruded biocomposites with cassava starch matrix. This experimental research involved different concentrations of nanoclay i.e. 0%, 2.5%, 5%, 7.5%. The extrusion process was performed using a single screw extruder at 120°C. The samples were characterized by tensile testing, XRD, and SEM. The biocomposite reinforced with 5% nanoclay had the highest tensile strength of 10.8 MPa. The highest diffraction peak at 2θ of 19.4° appeared in the sample added with 5% nanoclay. The addition of excessive amounts of nanoclay can hinder the formation of exfoliated structures.

The Effect of Screw Speed on Extrusion Quality of the Single-Screw Extruder

2014 ◽  
Vol 941-944 ◽  
pp. 1715-1719
Author(s):  
Yuan Lou Gao ◽  
Xin Wang ◽  
Li Zhou
Keyword(s):  
Extrusion Process ◽  
Screw Extruder ◽  
Screw Speed ◽  
Element Analysis ◽  
Outlet Pressure ◽  
Single Screw ◽  
Single Screw Extruder ◽  
Multi Phase Flow ◽  
Multi Phase

This paper adopts the method of multi-phase flow to simulate the extrusion process of single-screw extruder based on different screw speed by using the finite element analysis software, and get the conclusion that the screw speed has a significant effect on the extrusion quality and outlet pressure of the single-screw extruder. With the increase of the screw speed, the extrusion quality of the single-screw extruder gets worse and the outlet pressure of the single-screw extruder increases.

scholarly journals Cassava and turmeric flour blends as new raw materials to extruded snacks

2014 ◽  
Vol 38 (1) ◽  
pp. 68-75 ◽  
Author(s):  
Alessandra Mussato Spinello ◽  
Magali Leonel ◽  
Martha Maria Mischan ◽  
Ezequiel Lopes do Carmo
Keyword(s):  
Water Solubility ◽  
Raw Materials ◽  
Low Cost ◽  
Extrusion Process ◽  
Intermediate Water ◽  
Screw Extruder ◽  
Food Ingredients ◽  
Single Screw Extruder ◽  
Flour Blends ◽  
Central Composite

Short cooking time and ability to blend varieties of food ingredients have made extrusion cooking a medium for low-cost and nutritionally improved food products. The effect of moisture, extrusion temperature and amount of turmeric flour mixed with cassava flour on physical characteristic of puffed snacks was evaluated in this work. Extrusion process was carried out using a single-screw extruder in a factorial central composite design with four factors. Results showed effect of extrusion parameters on dependents variables. High expansion, low browning, low water solubility index, intermediate water absorption index and high crispness desirable characteristics to puffed snacks are obtained in conditions of 12% moisture, 5% turmeric flour, 105º C of temperature and 250 rpm of screw speed. These paper point to the potential still unexplored of the use of flours of cassava and turmeric as raw materials in the development of extruded puffed snacks.

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