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Extrusion Parameters (extrusion + parameter)

Distribution by Scientific Domains

Chemistry	66%
Polymers and Materials Science	33%

Selected Abstracts

Online Light Scattering Measurements as a Means to Assess Influence of Extrusion Parameters on Non-reactive Polymer Blend Morphology: Experimental Procedure and Preliminary Results

THE CANADIAN JOURNAL OF CHEMICAL ENGINEERING, Issue 6 2002
Christophe Serra
Abstract The influence of extrusion parameters on the morphology of non-reactive blends has been investigated by means of online light-scattering measurements. A light-scattering device was especially designed to be mounted on a twin screw extruder at different locations along the barrel. The obtained light-scattering patterns were interpreted with respect to the variation of the processing parameters. Preliminary results show that there is little effect of the rotational speed, position along the screw and feed throughput on the morphology but a quite noticeable effect of the blend composition. These results were confirmed by SEM micrographs. On a étudié l'influence des paramètres d'extrusion sur la morphologie de mélanges non réactifs par des mesures de diffusion de la lumière en ligne. Un système de diffusion de la lumière a été spécialement conçu pour être monté sur une extrudeuse bi-vis à différents endroits le long du fourreau. Les modèles de diffusion de la lumière obtenus sont interprétés en tenant compte de la variation des paramètres de procédé. Les résultats préliminaires montrent le peu d'effet de la vitesse rotationnelle, de la position sur la vis et de la capacité d'alimentation sur la morphologie mais un effet assez appréciable de la composition du mélange. Ces résultats sont confirmés par des micrographes en microscopie électronique à balayage. [source]

Effect of extrusion parameters on flavour retention, functional and physical properties of mixtures of starch and d -limonene encapsulated in milk protein

INTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 2006
Sri Yuliani
Summary The purpose of this research was to investigate the retention of flavour volatiles encapsulated in water-insoluble systems during high temperature,short time extrusion process. A protein precipitation method was used to produce water-insoluble capsules encapsulating limonene, and the capsules were added to the extruder feed material (cornstarch). A twin-screw extruder was used to evaluate the effect of capsule level of addition (0,5%), barrel temperature (125,145 °C) and screw speed (145,175 r.p.m.) on extruder parameters (torque, die pressure, specific mechanical energy, residence time distribution) and extrudate properties [flavour retention, texture, colour, density, expansion, water absorption index, water solubility index (WSI)]. Capsule level had a significant effect on extrusion conditions, flavour retention and extrudate physical properties. Flavour retention increased with the increase in capsule level from 0% to 2.5%, reached a maximum value at capsule level of 2.5% and decreased when the capsule level increased from 2.5% to 5%. The die pressure, torque, expansion ratio, hardness and WSI exhibited the opposite effect with the presence of capsules. [source]

Statistical evaluation of different technological and rheological tests of Polish wheat varieties for bread volume prediction

INTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 1 2004
Iwona Konopka
Summary Forty-two Polish wheat flour were used to establish correlation coefficients between protein content, Zeleny test, falling number value, amylograph viscosity, farinograph water absorption, bread volume and rheological properties of dough, as shown by use of a extrusion chamber and alveograph. The equations expressing the changes of bread volume and flour water absorption as a function of significantly correlated parameters were calculated. The correlations and their significance depended on wheat quality and the alveographic parameters were significantly correlated with the dough extrusion parameters. The dough extrusion parameters were significantly correlated only with the water absorption of soft wheats. The dough rheological tests were correlated to a greater extent with the values of the Zeleny test than to the protein content. The prediction of the bread volume as a function of flour quality parameters and dough rheological properties was best done by grouping wheat varieties into specific qualitative classes. [source]

Optimizing Melt-Processing Conditions for the Preparation of iPP/Fumed Silica Nanocomposites: Morphology, Mechanical and Gas Permeability Properties

MACROMOLECULAR REACTION ENGINEERING, Issue 4 2007
Alexandros Vassiliou
Abstract A series of iPP/SiO2 nanocomposites, containing 1, 2.5, 5, 7.5, and 10 wt.-% fumed silica nanoparticles, were prepared by melt mixing in a twin screw co-rotating extruder. The effect of different extrusion parameters was evaluated. The size of aggregates increased with increase in SiO2 content and repetition of the mixing process improved the filler's dispersion. A similar effect was also exhibited by either increasing the rotor speed or the mixing temperature, with the latter being more pronounced at the ranges studied. The mechanical properties of the prepared nanocomposites were evaluated and various models used to explain the observed enhancements. However, only the three-phase model could provide some correlation with the experimental results. All nanocomposites displayed lower permeability to gases. [source]

Polyolefins,biofibre composites: A new way for an industrial production

POLYMER ENGINEERING & SCIENCE, Issue 4 2007
J. Soulestin
Low density polyethylene (LDPE) composites based on cellulose fibres have been processed by high shear extrusion with water injection to help dispersion of fibres and release nanofibres from cellulose. Influence of extrusion parameters as shear, residence time, storage conditions of the matrix, and effect of water injection on the morphological properties of the composites have been studied using microscopy. Optimization of the extrusion parameters is necessary to reach a dispersion of the fibres. Increasing shearing forces and residence time allows limiting the presence of large aggregates of cellulose fibres. Use of powdered LDPE, even for short residence time and low shear, is efficient to produce well-dispersed composites. Injection of water during the extrusion also improves the quality of the dispersion. However, no nanofibres are observed. The main effect is a spectacular decrease of the discoloration (yellowing) due to cellulose degradation. Mechanical properties of the composites have been investigated. Young modulus increases with cellulose content and reinforcing effect is more important above 10% by weight. For well-dispersed composites, the extrusion parameters have no significant influence on the stiffness of the composites. However, due to the weakness of the interface, the ductility of composites is reduced compared with LDPE. POLYM. ENG. SCI., 47:467,476, 2007. © 2007 Society of Plastics Engineers. [source]

Online Light Scattering Measurements as a Means to Assess Influence of Extrusion Parameters on Non-reactive Polymer Blend Morphology: Experimental Procedure and Preliminary Results