Polycarbonate Colours Optimization Using Box Behnken Design (BBD)

2021 ◽  
Vol 13 (3) ◽  
pp. 398-406
Author(s):  
Usman Saeed
Keyword(s):  
Feed Rate ◽  
Mechanical Energy ◽  
Processing Parameters ◽  
Extrusion Process ◽  
Strong Impact ◽  
Functional Requirements ◽  
Box Behnken Design ◽  
Specific Mechanical Energy ◽  
Polymer Compound ◽  
Optimized Model

The principal objective of incorporating pigments in the polymer is to introduce color either for aesthetic reasons or for the functional requirements. The enhancement of extrusion process parameters is necessary for the proper dispersion of pigment in the polymer. In the study presented three influential processing parameters during extrusion of polymer compound are speed, temperature and feed rate. The experimental design software with Box Behnken (BBD) methodology is being utilized for the optimization. The optimized model and experimental data exceeds the analytical examination making the formulation of model crucial. Also, it was found that the extrusion parameters have strong impact on color characteristics DL, Da and Db which is determined through the analysis of variance (ANOVA). Moreover, specific mechanical energy was calculated for the experimental runs and it was revealed that the specific energy decreases with increase in feed rate.

scholarly journals Process Efficiency and Energy Consumption During the Extrusion of Potato and Multigrain Formulations

2018 ◽  
Vol 22 (2) ◽  
pp. 49-57 ◽  
Author(s):  
Arkadiusz Matysiak ◽  
Agnieszka Wójtowicz ◽  
Tomasz Oniszczuk
Keyword(s):  
Energy Consumption ◽  
Moisture Content ◽  
Energy Demand ◽  
Rotation Speed ◽  
Raw Materials ◽  
Mechanical Energy ◽  
Extrusion Process ◽  
Raw Material ◽  
Process Efficiency ◽  
Specific Mechanical Energy

AbstractThe aim of the research was to determine the effect of extrusion conditions (various moisture content of raw materials and screw rotation speed), as well as the effect of recipe composition on the process efficiency and the energy consumption during treatment of potato and multigrain products. The efficiency of the extrusion process (Q) was determined by the mass of the product obtained at a given time for all prepared raw material mixtures and the process parameters used, while the specific mechanical energy demand was determined using the SME index. The obtained results allow to conclude that the level of raw materials moisture content had a greater impact on the efficiency and energy consumption of the extrusion process than the variable screw speed during the treatment. The efficiency of the process increased with the increasing moisture of the tested compositions, while a decrease in the requirements of SME was observed. The use of differentiated raw material compositions also influenced the Q and SME values determined during the tests.

Effect of processing techniques on the quality of animal feed

2021 ◽  
pp. 45-58
Author(s):  
Dennis Forte ◽  
Keyword(s):  
Nutritional Value ◽  
Animal Feed ◽  
Mechanical Energy ◽  
Processing Parameters ◽  
Feed Formulation ◽  
Extrusion Processing ◽  
Specific Mechanical Energy ◽  
Processing Techniques

The objective of this chapter is to demonstrate how the manipulation of extrusion processing parameters such as specific mechanical energy (SME) can directly influence the nutritional value of a given formulation component such as starch in a dry animal feed formulation.

scholarly journals Extrusion Process as an Alternative to Improve Pulses Products Consumption. A Review

Foods ◽  
2021 ◽  
Vol 10 (5) ◽  
pp. 1096
Author(s):  
Mario Cotacallapa-Sucapuca ◽  
Erika N. Vega ◽  
Helayne A. Maieves ◽  
José De J. Berrios ◽  
Patricia Morales ◽  
...  
Keyword(s):  
Food Industry ◽  
Mechanical Energy ◽  
Food Products ◽  
Extrusion Process ◽  
Processing Conditions ◽  
Food Ingredients ◽  
Extrusion Processing ◽  
Specific Mechanical Energy ◽  
Macro And Micronutrients ◽  
The Impact

The development of new food products obtained by extrusion processing has increased in recent years. Extrusion is used by the food industry to produce a wide variety of food products, such as ready-to-eat foods (e.g., snacks), among others. Pulses have also gained popularity as novel food ingredients in the formulation of a variety of food and food products, due to their high content of macro and micronutrients, and bioactive compounds that improve the nutritional and functional properties of the final food products. In this review, the impact of extrusion variables on proteins, carbohydrates, vitamins, phenolics and antinutritional compounds in pulses and pulse-based formulations are highlighted. Particularly, the impact of the specific mechanical energy. Also, the preservation, increase and/or reduction in those functional compounds, as a consequence of different extrusion processing conditions, are discussed.

Influence of extrusion process parameters on specific mechanical energy and physical properties of high-moisture meat analog

2020 ◽  
Vol 0 (0) ◽  
Author(s):  
The-Thiri Maung ◽  
Bon-Yeob Gu ◽  
Gi-Hyung Ryu
Keyword(s):  
Physical Properties ◽  
Process Parameters ◽  
Corn Starch ◽  
Mechanical Energy ◽  
Wheat Gluten ◽  
Extrusion Process ◽  
High Moisture ◽  
Screw Speed ◽  
Specific Mechanical Energy ◽  
Feed Moisture

AbstractTo investigate the effect of process parameters during high-moisture extrusion on system parameter (specific mechanical energy, SME) and product physical properties, blend of soy protein isolate, wheat gluten, and corn starch (50:40:10 w/w) was extruded using co-rotating twin screw extruder equipped with cooling die at 55 and 65% feed moisture, 150 and 170 °C barrel temperature, 150 and 200 rpm screw speed. The hardness and chewiness of products increased as all the extrusion process parameters became low. Among the tested range of process parameters in this study, a combination of high moisture (65%), high barrel temperature (170 °C), and low screw speed (150 rpm) generated the low SME input (less energy consumption) with high texturization degree of meat analogs. Layer and fibrous structure formation of the samples were influenced by variations in process parameters, primarily feed moisture and barrel temperature.

scholarly journals Development and Characterization of Extrudates Based on Rapeseed and Pea Protein Blends Using High-Moisture Extrusion Cooking

Foods ◽  
2021 ◽  
Vol 10 (10) ◽  
pp. 2397
Author(s):  
Izalin Zahari ◽  
Ferawati Ferawati ◽  
Jeanette K. Purhagen ◽  
Marilyn Rayner ◽  
Cecilia Ahlström ◽  
...  
Keyword(s):  
Moisture Content ◽  
Mechanical Energy ◽  
Processing Parameters ◽  
High Moisture ◽  
Screw Speed ◽  
Rapeseed Protein ◽  
Twin Screw ◽  
Food Applications ◽  
Specific Mechanical Energy ◽  
High Moisture Extrusion

Rapeseed protein is not currently utilized for food applications, although it has excellent physicochemical, functional, and nutritional properties similar to soy protein. Thus, the goal of this study was to create new plant-based extrudates for application as high-moisture meat analogs from a 50:50 blend of rapeseed protein concentrate (RPC) and yellow pea isolate (YPI) using high-moisture-extrusion (HME) cooking with a twin-screw extruder to gain a better understanding of the properties of the protein powders and resulting extrudates. The effects of extrusion processing parameters such as moisture content (60%, 63%, 65%, 70%), screw speed (500, 700, and 900 rpm), and a barrel temperature profile of 40–80–130–150 °C on the extrudates’ characteristics were studied. When compared to the effect of varying screw speeds, targeted moisture content had a larger impact on textural characteristics. The extrudates had a greater hardness at the same moisture content when the screw speed was reduced. The specific mechanical energy (SME) increased as the screw speed increased, while increased moisture content resulted in a small reduction in SME. The lightness (L*) of most samples was found to increase as the target moisture content increased from 60% to 70%. The RPC:YPI blend was equivalent to proteins produced from other sources and comparable to the FAO/WHO standard requirements.

Modelling the Processing Parameters of Rotary Curved Surface Grinding Using RSM

2011 ◽  
Vol 338 ◽  
pp. 130-135 ◽  
Author(s):  
Zhao Hui Deng ◽  
Lin Lin Wan ◽  
Xiao Hong Zhang ◽  
Sheng Chao Li
Keyword(s):  
Surface Roughness ◽  
Prediction Model ◽  
Feed Rate ◽  
Processing Parameters ◽  
Curved Surface ◽  
Experimental Conditions ◽  
Box Behnken Design ◽  
Wheel Radius ◽  
Nc Grinding

The NC grinding of Si3N4 ceramics rotary curved surface workpieces was carried on the CNC jig grinders, combining the nomal tracing grinding and the arc envelope forming grinding. According to the grinding track, a grinding surface scallop height model was built. The model analysis indicated that workpiece curvature, wheel radius and feed rate affected the surface roughness. A prediction model based on the response surface methodology (RSM) was built to study the influences of these processing parameters on the surface roughness, using the Box-Behnken design to design the grinding experiments. It was shown that the surface roughness of rotary curved surface workpieces grinding which increased with increasing workpiece curvature could be reduced by chosen larger radius wheel and lower feed rate. The confidence and practicality of the prediction model is high in experimental conditions. The process parameters can be selected to improve the quality of the surface based on the model of the paper.

scholarly journals Optimization of extrusion process for production of nutritious pellets

2012 ◽  
Vol 32 (1) ◽  
pp. 34-42 ◽  
Author(s):  
Ernesto Aguilar-Palazuelos ◽  
José de Jesús Zazueta-Morales ◽  
Elizabeth Nabeshima Harumi ◽  
Fernando Martínez-Bustos
Keyword(s):  
Potato Starch ◽  
Mechanical Energy ◽  
Extrusion Process ◽  
X Ray Diffraction ◽  
Independent Variables ◽  
Optimal Processing ◽  
Penetration Force ◽  
Optimal Region ◽  
Specific Mechanical Energy ◽  
Feed Moisture

A blend of 50% Potato Starch (PS), 35% Quality Protein Maize (QPM), and 15% Soybean Meal (SM) were used in the preparation of expanded pellets utilizing a laboratory extruder with a 1.5 × 20.0 × 100.0 mm die-nozzle. The independent variables analyzed were Barrel Temperature (BT) (75-140 °C) and Feed Moisture (FM) (16-30%). The effect of extrusion variables was investigated in terms of Expansion Index (EI), apparent density (ApD), Penetration Force (PF) and Specific Mechanical Energy (SME), viscosity profiles, DSC, crystallinity by X-ray diffraction, and Scanning Electronic Microscopy (SEM). The PF decreased from 30 to 4 kgf with the increase of both independent variables (BT and FM). SME was affected only by FM, and decreased with the increase in this variable. The optimal region showed that the maximum EI was found for BT in the range of 123-140 °C and 27-31% for FM, respectively. The extruded pellets obtained from the optimal processing region were probably not completely degraded, as shown in the structural characterization. Acceptable expanded pellets could be produced using a blend of PS, QPM, and SM by extrusion cooking.

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