scholarly journals Computer Modeling for Single-Screw Extrusion of Wood–Plastic Composites

Polymers ◽  
2018 ◽  
Vol 10 (3) ◽  
pp. 295 ◽  
Author(s):  
◽  
◽  
◽  
◽  
Keyword(s):  
Computer Modeling ◽  
Wood Plastic Composites ◽  
Single Screw ◽  
Single Screw Extrusion ◽  
Plastic Composites ◽  
Screw Extrusion

Study on the flow of wood-plastic composites in the single-screw extrusion process

Polimery ◽  
2016 ◽  
Vol 61 (03) ◽  
pp. 195-201 ◽  
Author(s):  
Krzysztof Wilczynski ◽  
Kamila Buziak ◽  
Marta Bartnik
Keyword(s):  
Extrusion Process ◽  
Wood Plastic Composites ◽  
Single Screw ◽  
Single Screw Extrusion ◽  
Plastic Composites ◽  
Screw Extrusion

scholarly journals A Computer Model of Starve Fed Single Screw Extrusion of Wood Plastic Composites

Polymers ◽  
2021 ◽  
Vol 13 (8) ◽  
pp. 1252
Author(s):  
Krzysztof J. Wilczyński ◽  
Kamila Buziak
Keyword(s):  
Computer Model ◽  
Wood Fiber ◽  
Experimental Studies ◽  
Melt Temperature ◽  
Wood Plastic Composites ◽  
Single Screw ◽  
Single Screw Extrusion ◽  
Plastic Composites ◽  
Screw Extrusion ◽  
Melting Mechanism

In this study, we present a computer model of starve fed single screw extrusion of wood plastic composites (WPC). Experimental studies have been performed on the extrusion of the polypropylene (PP) based composites with various wood fiber contents (WF). The melting mechanisms of the composites in the extruder have been observed, and melting models have been proposed for partially and fully filled sections of the screw. It was observed that in the partially filled section the material is melted by conduction, as in the case of extrusion of neat polymers. On the other hand, in the fully filled section, the Tadmor melting mechanism appears, which is different compared to the melting mechanism of neat polymers at starve fed extrusion, where dispersed melting is observed. Using the melting models, the global computer model of the process has been developed which makes it possible to predict the process flow, i.e., the polymer melt temperature and pressure, the polymer melting rate, and the degree of screw filling. To build the model, the specific forward/backward procedure was developed, which consists in determining “forward” the melting profile, and “backward” the pressure and screw filling profile. The temperature profile in the melting section is computed “forward”, while “backward” in the metering section. This procedure makes it possible to solve the crucial problem of modeling of the starve fed extrusion process, which is to find the location of the point where the screw is fully filled, and the pressure is developed. The model has been tested by pressure measurements in the extruder.

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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