The incumbent resin effect for single-screw extrusion of polyethylene resins: The effect of resin changeover on gels in the product

2017 ◽  
Vol 34 (4) ◽  
pp. 382-393
Author(s):  
Mark A Spalding ◽  
Qian Gou ◽  
Xiaofei Sun ◽  
Qing Shi
Keyword(s):  
Polyethylene Films ◽  
Single Screw ◽  
Single Screw Extrusion ◽  
Screw Extrusion ◽  
Degraded Material ◽  
Test Film ◽  
Technical Solutions

Innovative polyethylene films are constantly being developed by switching the existing or incumbent resin with a new or challenger resin. If the extrusion equipment is designed properly, the film with the challenger resin will be acceptable for further testing and marketing. However, if the extrusion equipment is not designed properly, old degraded material from the incumbent resin will be pushed out of the extruder by the challenger resin, contaminating the test film. In many cases, the challenger resin is incorrectly blamed for the gels. This paper describes the incumbent resin effect, presents a case study, and provides technical solutions.

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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