Effect of characteristic scale on the extrudate swelling behavior of polypropylene melt in a micro‐extrusion process

2021 ◽  
Author(s):  
Kui Liu ◽  
Minjie Wang ◽  
Hongxia Li ◽  
Danyang Zhao ◽  
Yifei Jin
Keyword(s):  
Extrusion Process ◽  
Swelling Behavior ◽  
Characteristic Scale ◽  
Polypropylene Melt

A morphological and energy-dispersive x-ray spectroscopy (EDS) investigation of separator-grade cellophane

1994 ◽  
Vol 52 ◽  
pp. 430-431
Author(s):  
Michael E. Rock ◽  
Vern Kennedy ◽  
Bhaskar Deodhar ◽  
Thomas G. Stoebe
Keyword(s):  
Extrusion Process ◽  
Morphological Characterization ◽  
Energy Dispersive ◽  
Regenerated Cellulose ◽  
Battery System ◽  
X Ray ◽  
Functional Differences ◽  
Transmission Electron ◽  
Separator Material ◽  
Underwater Target

Cellophane is a composite polymer material, made up of regenerated cellulose (usually derived from wood pulp) which has been chemically transformed into "viscose", then formed into a (1 mil thickness) transparent sheet through an extrusion process. Although primarily produced for the food industry, cellophane's use as a separator material in the silver-zinc secondary battery system has proved to be another important market. We examined 14 samples from five producers of cellophane, which are being evaluated as the separator material for a silver/zinc alkaline battery system in an autonomous underwater target vehicle. Our intent was to identify structural and/or chemical differences between samples which could be related to the functional differences seen in the lifetimes of these various battery separators. The unused cellophane samples were examined by transmission electron microscopy (TEM) and energy dispersive X-ray spectroscopy (EDS). Cellophane samples were cross sectioned (125-150 nm) using a diamond knife on a RMC MT-6000 ultramicrotome. Sections were examined in a Philips 430-T TEM at 200 kV. Analysis included morphological characterization, and EDS (for chemical composition). EDS was performed using an EDAX windowless detector.

Modeling and Control of a Food Extrusion Process

1997 ◽  
Vol 21 (1-2) ◽  
pp. S361-S366 ◽  
Author(s):  
J Elsey
Keyword(s):  
Extrusion Process ◽  
Modeling And Control ◽  
Food Extrusion ◽  
And Control

Devolatilization and Dehydration of Synthetic Rubber Materials by Continuous Extrusion Process

2020 ◽  
Vol 93 (3) ◽  
pp. 106-110
Author(s):  
Hideki Tomiyama
Keyword(s):  
Extrusion Process ◽  
Synthetic Rubber ◽  
Continuous Extrusion

IDENTIFIKASI KARAKTERISTIK MEKANIS BANTALAN LUNCUR MOTOR STARTER DARI SERBUK TEMBAGA ALUMUNIUM

2013 ◽  
Vol 12 (3) ◽  
Author(s):  
Syamsul Rizal ◽  
Amin Suhandi
Keyword(s):  
Mechanical Test ◽  
Life Time ◽  
Extrusion Process ◽  
Automotive Application ◽  
Powder Metallurgy Method ◽  
Powder Metal ◽  
Time Operation ◽  
Different Temperatures ◽  
Automotive Parts ◽  
Solid Form

There are many attempts to support the development of industry in Indonesia, especially on automotive sector, one of them is by replacing import components with local component products. Bushing is one of imported component that widely used on automotive application including motor strater. Bushing usually made of  copper alloy such as brass, bronz or babbit in a solid form by casting or extrusion process. In this research powder metal technology is used to process Cu-Al powder to become slide bearing of motor starter. It is expected that powder metal process not only increasing local content in automotive parts but also providing better quality by increasing life time of bushing compared to ordinary one. Cu-Al metal powder was compacted at various pressure, i.e: 250 MPa, 350 MPa and 450 MPa, and then all specimens were sintered at different temperatures : 4000C, 5000C dan 6000C for 1 hour.  After sintering specimens were air cooled to room temperature. After physical and mechanical test it can be deduced that bushing made by powder metallurgy method could increase its mechanical properties and as aresult improve its life time operation.  

THE CHARACTERISTICS OF ARTIFICIAL RICE WITH SEAWEED Eucheuma cottonii ADDITION AS A DIETARY FIBER SOURCE

2014 ◽  
Vol 6 (1) ◽  
Author(s):  
Natalia Prodiana Setiawati ◽  
Joko Santoso ◽  
Sri Purwaningsih
Keyword(s):  
Blood Glucose ◽  
Dietary Fiber ◽  
Dietary Fibre ◽  
Extrusion Process ◽  
The Body ◽  
Starch Digestibility ◽  
Food Commodities ◽  
The Stability ◽  
Extrusion Technology ◽  
Eucheuma Cottonii

The utilization of local food commodities such as corn and cassava with seaweed addition as a dietary fiber source for producing artificial rice through extrusion technology is an  alternative for food diversification. The research was carried out to find out the best composition (rice, corn, cassava, and seaweed) and temperature of extrusion process on making artificial rice and the influence of dietary fibre on sensory properties and physicochemical. The composition of rice, corn, and cassava in proportion  of 1:3:1 with 20% seaweed, Eucheuma cottonii, addition and temperature extruder of 90 °C were selected as the best product for artificial rice. The  sensory evaluation was 8.02±0.21 (people’s preference). In physicochemical properties, dietary fiber significantly affected on low bulk density and starch digestibility. This condition is very good for health especially in maintaining the stability of blood glucose in the body. Keywords: artificial rice, composition, extrusion, seaweed, dietary fibre, temperature

Swelling behavior and viscoelastic properties of a polyacetal hydrogel

2008 ◽  
Vol 33 (5) ◽  
pp. 387-395
Author(s):  
Hayet Bendaikha ◽  
Saliha Chaoui ◽  
Seghier Ould Khada ◽  
Abdelghani Krallafa
Keyword(s):  
Viscoelastic Properties ◽  
Swelling Behavior

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.

Increase in Anti-Oxidant Components and Reduction of Off-Flavors on Radish Leaf Extracts by Extrusion Process

2016 ◽  
Vol 45 (12) ◽  
pp. 1769-1775 ◽  
Author(s):  
Nak-Yun Sung ◽  
Woo-Young Park ◽  
Yi-Eun Kim ◽  
Eun-Ji Cho ◽  
Hayeon Song ◽  
...  
Keyword(s):  
Extrusion Process ◽  
Leaf Extracts ◽  
Off Flavors ◽  
Anti Oxidant

Application of Pregelatinized Meal of Rice and Sorghum in the Preparation of Instant Soups: Centesimal Characterization, Technological, Microbiological and Sensory Quality

2019 ◽  
Vol 15 ◽  
Author(s):  
Gomes Acg ◽  
Lima Mcpm ◽  
Caliari M ◽  
Alves Dg ◽  
Machado Alb ◽  
...  
Keyword(s):  
Fast Food ◽  
Water Solubility ◽  
Potato Starch ◽  
Rice Flour ◽  
Extrusion Process ◽  
Experimental Development ◽  
Sorghum Flour ◽  
Predicted Values ◽  
Experimental Values ◽  
Physical And Chemical

Due to the technological importance that the extrusion process represents in the application of fast food, the objective of this work was to apply pregelatinized rice and sorghum flours in the development of an instant preparation soup and to evaluate its centesimal, technological, and their sensorial analysis. Ten formulations of the instant soup were prepared from the mixtures experimental design. According to the experimental results, it can be stated that the predicted values corroborated with the experimental values, that is, a mixture was obtained for the instant soup with the characteristics of water absorption, water solubility, color, luminosity and viscosity close to the predicted by the models. After the physical and chemical analysis, the microbiological characterization of the best formulation defined by the desirability test was used, which demonstrated that the product is suitable to microbiological standards. The results obtained showed that the 80:10:10 instant soup formulation of pregelatinized rice flour, pregelatinized sorghum flour and potato starch allowed the experimental development of a new product with good nutritional characteristics benefits. It was obtained a food with good technological characteristics solubility and absorption in water, good viscosity, light color and with good sensory acceptance by the tasters.

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