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

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.

scholarly journals Natural Fibre-Reinforced Biofoams

2011 ◽  
Vol 2011 ◽  
pp. 1-14 ◽  
Author(s):  
Anne Bergeret ◽  
Jean Charles Benezet
Keyword(s):  
Mechanical Properties ◽  
Cellulose Fibre ◽  
Fibre Surface ◽  
Natural Fibre ◽  
Void Content ◽  
Blowing Agent ◽  
Single Screw ◽  
Single Screw Extrusion ◽  
Density Reduction ◽  
Screw Extrusion

Starches and polylactic acids (PLAs) represent the main biobased and biodegradable polymers with potential industrial availability in the next decades for “bio” foams applications. This paper investigates the improvement of their morphology and properties through processing and materials parameters. Starch foams were obtained by melt extrusion in which water is used as blowing agent. The incorporation of natural fibres (hemp, cellulose, cotton linter, sugarcane, coconut) in the starch foam induced a density reduction up to 33%, a decrease in water absorption, and an increase in mechanical properties according to the fibre content and nature. PLA foams were obtained through single-screw extrusion using of a chemical blowing agent that decomposed at the PLA melting temperature. A void content of 48% for PLA and 25% for cellulose fibre-reinforced PLA foams and an improvement in mechanical properties were achieved. The influence of a fibre surface treatment was investigated for both foams.

Sign in / Sign up

Export Citation Format

Share Document