Global Modeling of Single Screw Extrusion with Slip Effects

2019 ◽  
Vol 34 (1) ◽  
pp. 81-90 ◽  
Author(s):  
A. Lewandowski ◽  
K. Wilczyński
Keyword(s):  
Global Modeling ◽  
Single Screw ◽  
Single Screw Extrusion ◽  
Slip Effects ◽  
Screw Extrusion

Global Modeling for Single Screw Extrusion of Viscoplastics

2020 ◽  
Vol 35 (1) ◽  
pp. 26-36
Author(s):  
A. Lewandowski ◽  
K. Wilczyński
Keyword(s):  
Global Modeling ◽  
Single Screw ◽  
Single Screw Extrusion ◽  
Screw Extrusion

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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