scholarly journals Utilization of Melt Fracture Phenomenon for the Preparation of Shark Skin Structured Hydrophobic Film

Polymers ◽  
2021 ◽  
Vol 13 (24) ◽  
pp. 4299
Author(s):  
Bin Tang ◽  
Yaoyu Yue ◽  
Zipeng Gai ◽  
Yao Huang ◽  
Ying Liu ◽  
...  
Keyword(s):  
Melt Fracture ◽  
Processing Parameter ◽  
Hydrophobic Property ◽  
Screw Speed ◽  
Shark Skin ◽  
Optimal Processing ◽  
Hierarchical Roughness ◽  
Single Screw Extruder ◽  
Processing Cost ◽  
Die Temperature

With the application of biomimetic shark skin microstructures with hydrophobicity in microfluidics, sensors and self-cleaning materials, microstructure processing methods are increasing. The preparation process has higher requirements for processing cost and efficiency. In this paper, linear low-density polyethylene (LLDPE) hydrophobic films were prepared with the help of melt fracture phenomenon. The equipment is a self-made single screw extruder. By adjusting the process parameters, the biomimetic shark skin structured LLDPE films with good hydrophobic property can be obtained. The surface microstructure shape of the product is related to kinds of additive, die temperature and screw speed. When AC5 was selected as an additive, the optimal processing parameter was found to be 160 °C die temperature and 80 r/min screw speed. A contact angle of 133° was obtained in this situation. In addition, the influences of die temperature and screw speed on the size of shark skin structure were also systematically investigated in this paper. It was found that the microstructure surface with hierarchical roughness had a better hydrophobic property.

scholarly journals Warpage Optimisation Using Recycled Polycar-bonates (PC) on Front Panel Housing

Materials ◽  
2021 ◽  
Vol 14 (6) ◽  
pp. 1416
Author(s):  
Nur Aisyah Miza Ahmad Tamizi ◽  
Shayfull Zamree Abd Rahim ◽  
Abdellah El-hadj Abdellah ◽  
Mohd Mustafa Al Bakri Abdullah ◽  
Marcin Nabiałek ◽  
...  
Keyword(s):  
Simulation Analysis ◽  
Processing Parameters ◽  
Front Panel ◽  
Processing Parameter ◽  
Mechanical Recycling ◽  
Great Opportunity ◽  
Average Value ◽  
Optimal Processing ◽  
Materials Used ◽  
Optimisation Methods

Many studies have been done using recycled waste materials to minimise environmental problems. It is a great opportunity to explore mechanical recycling and the use of recycled and virgin blend as a material to produce new products with minimum defects. In this study, appropriate processing parameters were considered to mould the front panel housing part using R0% (virgin), R30% (30% virgin: 70% recycled), R40% (40% virgin: 60% recycled) and R50% (50% virgin: 50% recycled) of Polycarbonate (PC). The manufacturing ability and quality during preliminary stage can be predicted through simulation analysis using Autodesk Moldflow Insight 2012 software. The recommended processing parameters and values of warpage in x and y directions can also be obtained using this software. No value of warpage was obtained from simulation studies for x direction on the front panel housing. Therefore, this study only focused on reducing the warpage in the y direction. Response Surface Methodology (RSM) and Genetic Algorithm (GA) optimisation methods were used to find the optimal processing parameters. As the results, the optimal ratio of recycled PC material was found to be R30%, followed by R40% and R50% materials using RSM and GA methods as compared to the average value of warpage on the moulded part using R0%. The most influential processing parameter that contributed to warpage defect was packing pressure for all materials used in this study.

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 Physical characteristics of potato flour from 'Ibituaçú' cv. under different extrusion parameters

2015 ◽  
Vol 45 (12) ◽  
pp. 2245-2251 ◽  
Author(s):  
Raema Fortes Vicente Cardoso ◽  
Émerson Loli Garcia ◽  
Ezequiel Lopes do Carmo ◽  
Martha Maria Mischan ◽  
Magali Leonel
Keyword(s):  
Water Solubility ◽  
Physical Characteristics ◽  
Raw Material ◽  
Potato Flour ◽  
Screw Extruder ◽  
Screw Speed ◽  
Single Screw Extruder ◽  
Low Humidity ◽  
Independent Parameters ◽  
Central Composite

ABSTRACT: This study aimed to evaluate potato flour from 'Ibituaçú' cultivar as raw material for extrudates. Potato flour was processed in a single-screw extruder following central composite rotational design for three factors, being considered as independent parameters: temperature in the third zone, humidity and screw speed. The products obtained were characterized by expansion index (EI), specific volume (SV), water solubility index (WSI), water absorption index (WAI), hardness (H), color (L*, a* and b*). Results showed an effect of the independent parameters on the extruded physical characteristics. The parameters varied from: 3.22 to 5.47 (EI); 2.08 to 11.23 mL g-1 (SV), 32.88 to 63.72% (WSI), 4.02 to 8.97 g gel g-1 (WAI), 7.54 to 29.85 kgf (H), 53.89 to 68.72 (L*), 5.59 to 6.92 (a*), 16.6 to 22.6 (b*). It was concluded that expanded products with desired physical characteristics are obtained at high temperature; low humidity and intermediate screw speed.

Study on the effect of processing conditions on the impact strength of PP/SEBS/PC ternary blends using Taguchi experimental analysis

2011 ◽  
Vol 31 (2-3) ◽  
Author(s):  
Omid Moini Jazani ◽  
Ahmad Arefazar ◽  
Seyyed Hassan Jafari ◽  
Mohammad Reza Saeb
Keyword(s):  
Impact Strength ◽  
Processing Condition ◽  
Point Of View ◽  
Interactive Effects ◽  
Processing Conditions ◽  
Ternary Blends ◽  
Screw Speed ◽  
Die Temperature ◽  
Blending Sequence ◽  
The Impact

Abstract In this study, nine ternary blends of polypropylene (PP)/poly [styrene-b-(ethylene-co butylene)-b-styrene] tri-block copolymer (SEBS)/polycarbonate (PC) were produced at different processing conditions through twin screw extruder. Accordingly, die temperature, screw speed, and blending sequences were altered based on L9 Taguchi experimental design as indications of processing variables. Consequently, the impact strength of each produced sample is considered as the responding variable. Analyzing two important aspects, namely main and interactive effects by using Taguchi analysis, was the especial point of view in our contribution; as a result, not only was the PP/SEBS/PC ternary system studied for the first time, but the SEBS-g-MAH compatibilizer also showed sufficient effects on morphology development. It was observed that the impact strength of PP/SEBS/PC ternary blends is not affected by die temperature significantly, whereas screw speed and blending sequence have had effective impacts. Besides, the optimum processing condition, which is proportional to the highest value of impact strength, is recommended through the mentioned ternary blends. These results are also confirmed while applying image analysis on morphology micrographs.

Development and Characterization of Extruded Product Using Carrot Pomace and Rice Flour

2010 ◽  
Vol 6 (3) ◽  
Author(s):  
Navneet Kumar ◽  
B. C. Sarkar ◽  
Harish Kumar Sharma
Keyword(s):  
Moisture Content ◽  
Water Absorption ◽  
Bulk Density ◽  
Water Solubility ◽  
Rice Flour ◽  
Absorption Index ◽  
Lateral Expansion ◽  
Screw Speed ◽  
Sensory Score ◽  
Die Temperature

Dehydrated carrot pomace was added in different proportions (10-30%) to rice flour. The formulation was extruded at different moisture content (17-21%), screw speed (270-310 rpm) and die temperature (110-130°C). The experimental combinations were decided based on central composite rotatable design for four variables at five levels of each variable. The lateral expansion, bulk density, water absorption index, water solubility index, hardness and sensory characteristics were measured as responses. Significant regression models were established with the coefficient of determination, R² greater than 0.70. The results indicated that pomace proportion, screw speed and temperature significantly influenced (P<0.10) lateral expansion; moisture content and screw speed for bulk density; pomace proportion and temperature for water absorption index and water solubility index, pomace proportion, screw speed and temperature for hardness and screw speed for sensory score. The compromised optimum condition obtained by numerical integration for development of extrudates were: carrot pomace of 11.75% in rice flour, moisture content 19.92%, screw speed 249.1 rpm and die temperature 114.3°C. Sensory evaluation revealed that carrot pomace could be incorporated into ready-to-eat expanded products upto the level of 11.75%.

Study on the Hydrophobic Property of Shark-Skin-Inspired Micro-Riblets

2014 ◽  
Vol 11 (2) ◽  
pp. 296-302 ◽  
Author(s):  
Danyang Zhao ◽  
Qianqian Tian ◽  
Minjie Wang ◽  
Yifei Jin
Keyword(s):  
Hydrophobic Property ◽  
Shark Skin

The Effect of Screw Speed on Extrusion Quality of the Single-Screw Extruder

2014 ◽  
Vol 941-944 ◽  
pp. 1715-1719
Author(s):  
Yuan Lou Gao ◽  
Xin Wang ◽  
Li Zhou
Keyword(s):  
Extrusion Process ◽  
Screw Extruder ◽  
Screw Speed ◽  
Element Analysis ◽  
Outlet Pressure ◽  
Single Screw ◽  
Single Screw Extruder ◽  
Multi Phase Flow ◽  
Multi Phase

This paper adopts the method of multi-phase flow to simulate the extrusion process of single-screw extruder based on different screw speed by using the finite element analysis software, and get the conclusion that the screw speed has a significant effect on the extrusion quality and outlet pressure of the single-screw extruder. With the increase of the screw speed, the extrusion quality of the single-screw extruder gets worse and the outlet pressure of the single-screw extruder increases.

scholarly journals Physical characteristics of extrudates from corn semolina flavored with cocoa shells

2019 ◽  
Vol 2 (1) ◽  
pp. 1
Author(s):  
Nesho Toshkov ◽  
Apostol Simitchiev ◽  
Vencislav Nenov
Keyword(s):  
Water Absorption ◽  
Water Solubility ◽  
Absorption Index ◽  
Screw Extruder ◽  
Screw Speed ◽  
Practical Applications ◽  
Extrusion Processing ◽  
Single Screw Extruder ◽  
Feed Screw ◽  
Full Factorial

Extrusion of corn semolina milled with cocoa shells using a single screw extruder “BRABENDER 20 DN” was carried out. Full factorial experimental 22 was used to investigate the effects of the quantity of cocoa shells and moisture of the material on the water absorption index (WAI) and water solubility index (WSI). Working screw speed and feed screw speed were fixed at 200 and 40 rpm, respectively. Compression ratio of the screw was fixed at 4:1. Temperatures of the first, second and third zone were 150, 155 and 160 °C. Water absorption index values range were between 6.71 and 7.6 g/g and the water solubility index between 25.38 and 35.33 %. The increase in moisture content and quantity of cocoa shells leads to an increase in water absorption index and a decrease in water solubility index. Practical applications: Cocoa shells in an amount of up to 10% can be used in the production of extrudates by mixing with corn semolina. Water absorption index values range between 6.71 and 7.6 g/g and the water solubility index between 25.38 and 35.33 %. The resulting regression models can be used to optimize the process. In general, results show that cocoa shells can be mixed with corn semolina for the production of extrudates, which allows us to recommend extrusion processing of cocoa shells as an alternative technology in utilization processing of raw cocoa materials.

Studies on the Influencing Factors of Biodegradable Buffer Material

2011 ◽  
Vol 221 ◽  
pp. 701-705 ◽  
Author(s):  
Chuan Sheng Wang ◽  
Guang Zhen Meng ◽  
Hui Hui Su
Keyword(s):  
Tensile Strength ◽  
Composite Material ◽  
Influencing Factors ◽  
Starch Granules ◽  
Biodegradable Material ◽  
Screw Speed ◽  
Foaming Agent ◽  
Technological Factors ◽  
Buffer Material ◽  
Die Temperature

Biodegradable buffer materials are yhfriendly to the environment and better suited for a number of applications. Many factors affect properties of biodegradable buffer materials. They can generally be divided into technological factors and formula factors. Elasticity and tensile strength are two indicators of quality. Through experiments study, the starch granules are initially fragmented, and then under temperature and shearing by the extrusion. Starch is destructured, plasticized and melted. The elasticity and the tensile strength of the composite material were got. Combination of technological factors include screw configuration, screw speed and die temperature; formulations include foaming agent, filling dosage, and so on. The results showed that each factors had different influences on the properties of the biodegradable material.

Effects of Screw Speed and Sesame Cake Level on Optimal Operation Conditions of Expanded Corn Grits Extrudates

2014 ◽  
Vol 10 (2) ◽  
pp. 317-328
Author(s):  
Junjai Huang ◽  
Wai-Bun Lui ◽  
Jinchyau Peng
Keyword(s):  
Nutritional Value ◽  
Water Solubility ◽  
Expansion Ratio ◽  
Optimal Operation ◽  
Radial Expansion ◽  
Screw Speed ◽  
Operation Conditions ◽  
Single Screw Extruder ◽  
Contour Plots ◽  
Sesame Cake

Abstract Mixtures of sesame cake (0–20%) and corn grits processed in a single-screw extruder to improve the nutritional value of corn-expanded extrudates. Response surface methodology (RSM) was used to analyse the effect of screw speed (X1) and sesame cake level (X2) on the objective (radial expansion ratio (Y1), hardness (Y2), degree of gelatinization (Y3), and water solubility index (Y4)) attributes of a corn-based sesame cake extrudates. The optimum acceptable regions determined from subjective decision and previous studies by referred authors. Therefore, it assumed that radial expansion ratio should be more than 4, hardness should be less than 7.7 kgf, degree of gelatinization should be more than 69%, and water solubility index should be less than 2.9%. Individual contour plots of the different responses were overlaid, and regions meeting the optimum radial expansion ratio of 4.03, hardness of 7.51 (kgf), degree of gelatinization of 69.28(%), and water solubility index of 2.87 (%) were identified at the screw speed of 311 rpm and the sesame cake level of 16%, respectively.

Sign in / Sign up

Export Citation Format

Share Document