Stability analysis in single screw extrusion of thermoplastic elastomers using simple design of experiments

Author(s):  
Harshad Borgaonkar ◽  
Karthik Ramani
2016 ◽  
Vol 33 (2) ◽  
pp. 168-190 ◽  
Author(s):  
Tingrui Fu ◽  
Barry Haworth ◽  
Leno Mascia

The process dynamics of single-screw extrusion on mixtures of polypropylene (PP) and recycled PP were studied using a statistical, design of experiments (DoE) approach. For a conventional screw design, the barrel temperature, screw speed and two vastly different melt viscosity polypropylene mixtures were selected as the independent factors, whilst melt pressure, mass output, screw torque and temperature rise at the die due to shear heating were the dependent responses. A central composite design (CCD) in the framework of response surface methodology (RSM) was constructed, and an analysis of variance (ANOVA) was carried out to determine the significance of the response surface models. The resulting statistical and response surface predictions have demonstrated that the low viscosity component concentration in the blend is a dominating factor on melt pressure and screw torque, apart from the expected effect of screw speed on output. Viscous heating is affected only by screw speed and recycled polypropylene concentration. Furthermore, the predictions have identified a wider process operating window with increased low-viscosity component concentration. The data confirm that statistical tools make quantitative predictions for the effects of experimental process variables, in accordance with the expected qualitative trends towards process optimisation, providing scope towards its application in scaled-up industrial processes.


2018 ◽  
Vol 33 (5) ◽  
pp. 662-668 ◽  
Author(s):  
N. D. Polychronopoulos ◽  
J. Vlachopoulos

2018 ◽  
Vol 24 (5) ◽  
pp. 447-462 ◽  
Author(s):  
Poonam Singha ◽  
Kasiviswanathan Muthukumarappan

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.


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

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