Droplet breakup and coalescence in a twin-screw extrusion processing of starch based matrix

Formation of oil droplets during twin screw extrusion processing of maize starch was investigated by analyzing the droplet breakup and coalescence mechanisms separately. For this purpose, the flow was characterized by computational fluid dynamics (CFD) using material data derived from online rheological measurements. The simulated results on local flow conditions were coupled to experimental data on the dispersed phase morphology, which was analyzed by confocal laser scanning microscopy (CLSM). This was used to elucidate the influence of process characteristics relevant for droplet breakup and coalescence. The results showed that increasing screw speed does not necessarily result in smaller droplet sizes. This could be related to the contradictory effects: increasing screw speed improves droplet breakup but also increases the rate of coalescence. Smaller droplet sizes were obtained at higher blend viscosities, which could be achieved either by increasing the feed rate or by using screw configuration that applies less mechanical stress. The results suggest that an increase in blend viscosity reduced the rate of coalescence. Moreover, increasing oil content led to an increased rate of coalescence, and therefore to remarkably bigger droplets. Selection of process parameters (e.g. screw configuration, feed rate, screw speed) based on the findings of this study allowed enhancing the dispersive mixing efficiency of triglyceride droplets during extrusion processing of maize starch.     

啮合同向双螺杆挤出机不同螺杆构型对其流场的影响

目的：探究啮合同向双螺杆挤出机不同螺杆构型对流场的影响,改善聚乳酸的材料性能。方法：应用Solidworks软件建立双头螺纹元件的几何模型,在Polyflow中进行数值模拟,借助Fieldview软件对仿真结果进行后处理分析,并对比剪切速率场、压力场、速度场、黏度场以及停留时间分布曲线RTD,得出螺槽深度对流场的影响。结果：在中心距相同的情况下,通过改变螺纹元件的外径和内径之比改变螺槽深度,在相同的工艺条件下,同向双螺杆流道内各物理场以及混合性能均存在较大差异;与构型二相比,构型一的剪切作用更强,但构型二的建压能力更好;挤出过程中,构型二轴向混合能力较好但自清洁能力较差,而构型一轴向混合能力较差、自清洁能力较好。结论：螺槽深度的改变对流道混合性能有着一定影响且存在规律性,可有效指导双螺杆挤出机螺纹元件的设计。     

同向全啮合双螺杆植物蛋白挤出机不同螺杆元件的仿真分析

为了明确和量化同向全啮合双螺杆挤出机各螺杆元件的功能,增加配置用于生产植物基肉双螺杆挤出机螺杆的合理性,以低温脱脂花生蛋白粉的物性参数为条件,对SLZ36型挤出机的3种元件长度为32 mm的螺杆元件双头螺旋元件、5啮合盘啮合元件及3齿形盘齿形元件的剪切速率、混合指数、物料停留时间、最大剪切应力分布进行仿真分析。采用Solidworks软件建立元件的几何模型,应用Gambit软件进行模型的网格划分及网格质量分析,在Polyflow软件中进行数值模拟,通过Fieldview软件对仿真结果进行后处理分析。结果表明：通过混合指数分析得到3种螺杆元件对物料的混合性能大小为齿形元件>啮合元件>螺旋元件;通过物料停留时间分析得到3种螺杆元件的轴向混合性能大小为齿形元件>螺旋元件>啮合元件;通过剪切速率及平均最大剪切应力分析得到对物料的剪切性能大小为啮合元件>螺旋元件>齿形元件。进行植物基肉双螺杆挤出机螺杆组合时,针对目前整个螺杆配置螺旋元件最多的情况,在进行物料更换时可以合理地配置啮合元件以增加螺杆剪切能力,配置齿形元件以增加螺杆的混合能力。     

带捏合块的渐加速型单螺杆三维流场分析

目的:提高单螺杆挤出机的混合性能和工作效率.方法:设计了一种利用行星轮组件和混合元件的同轴渐加速单螺杆,利用Ansys/cfx对其流道进行了三维流场分析,得到了宏观压力场、速度矢量图、速度流线图以及轴向速度变化曲线并与传统单螺杆进行了对比,结果:随着螺杆转速的不断变大,物料在机筒内停留时间变短,渐加速螺杆的挤出效率得以提高20%～25%,使得耗能大大减少,由于捏合块的存在,物料在捏合块处被反复挤压,使得渐加速型单螺杆在增加产能的同时混合性能又可以得到保证.结论:同轴渐加速单螺杆高速旋转的捏合块可使物料混合更充分,且能缩短物料在螺杆中的停留时间,提高产量.     

不同温度状态下啮合异向双螺杆挤出机的流道分布规律

为探索等温与非等温状态下啮合异向双螺杆挤出机的流道分布规律,采用Solidworks三维建模软件建立啮合异向双螺杆的物理模型,在Polyflow分析软件中进行相应的数值模拟。结果表明:在等温问题中,随着双螺杆转速的增加,出口方向上的压力、黏度、剪切速率变化趋势不同;在非等温问题中,挤出方向从入口到出口温度呈线性增加的趋势,并且沿着径向向外的方向,温度逐渐增加。     

啮合异向双螺杆挤出机中螺杆端面结构参数对聚乳酸流场的影响

目的:探究啮合异向双螺杆挤出机中螺杆构型的改变对聚乳酸流场的影响。方法:通过Solidworks软件建立异向双头螺纹元件的理论模型和经两种不同方式调整结构参数后的螺纹元件几何模型，将建立的三维模型导入Gambit软件进行网格划分，再应用Polyflow软件进行流场模拟计算，最终借助Fieldview软件提取流场分布结果，对比分析修正时螺纹元件端面上结构参数的调整对剪切速率场、黏度场和速度场的影响。结果:修正时螺纹元件的结构参数经两种方式调整后均会对聚乳酸流场造成影响；两种对结构参数的调整方式均在不同程度上减小了流道内的剪切速率梯度，方式一还造成了流道内聚乳酸的黏度降低。结论:从对剪切速率场、黏度场和速度场的影响上看，经方式一调整后的螺纹元件更有利于挤出，而经方式二调整后的螺纹元件实体构型更贴近螺纹元件理论构型。     

基于ANSYS的带行星轮同轴变速单螺杆挤出机三维流场分析

运用ANSYS/CFX软件对带行星轮同轴变速单螺杆挤出机流道进行分析,并与普通单螺杆进行对比。结果表明：相较于普通单螺杆,新型同轴变速单螺杆挤出机的建压能力更好,物料在螺杆中的停留时间更长,有利于物料更好地混合,表明带行星轮同轴变速单螺杆可局部降低物料运输速度,增加物料混合能力以及螺杆建压能力。     

不同螺杆接触状态下异向双螺杆挤出机的流道分布规律

目的:探索聚乳酸在异向双螺杆挤出机不同螺杆接触状态下的流道分布规律。方法:用Solidworks软件建立啮合螺杆、部分啮合螺杆和非啮合螺杆3种几何模型;运用POLYFLOW流体仿真软件进行数值模拟;对3种螺杆不同接触状态下聚乳酸流体的压力场、剪切速率场与黏度场进行对比研究。结果:部分啮合状态下的异向双螺杆挤出机对聚乳酸有较好的建压能力与分散混合能力。结论:聚乳酸在部分啮合状态下的挤出效果优于其他2种螺杆接触状态。     

基于ANSYS/CFX渐加速双螺杆设计及三维流场分析

目的:提高双螺杆挤出机的混合效率和工作性能。方法:设计了一种内嵌行星轮系和安装捏合块的新型双螺杆挤出机，并用SolidWorks建立三维模型，以有限体积法为基础，用ANSYS/CFS有限元分析软件对其流道进行分析。获得其宏观压力图、速度矢量图、速度流线图并与传统双螺杆挤出机三维流场进行对比。结果:在行星轮系和捏合块的渐加速作用下，渐加速双螺杆挤出机的混合性能和工作效率要明显优于传统双螺杆，经计算渐加速型双螺杆比普通双螺杆提高20%～25%。结论:渐加速双螺杆在不断加速的过程中使得物料在机筒内停留的时间变短，从而提高产量且减少耗能，捏合块的加入更使得物料可以得到更好的剪切。     

Distribution of the residence time in a single-screw extruder with differing numbers of mixing elements

Starch was extruded with sodium trimetaphosphate and sodium hydroxide in a single‐screw extruder at 40% moisture content and screw speeds of 90 and 140 r.p.m. The effect of screw configurations, which included one and two mixing elements, on mean residence time, spread of residence time distribution (RTD), and flow pattern were determined. Increasing the screw speed and reducing the number of mixing elements reduced mean residence time. Higher RTD spread values were obtained at a screw speed of 90 r.p.m. when compared with 140 r.p.m. and increasing the number of mixing elements in the screw increased the RTD spread. The flow pattern was between plug and mixed flow, and increasing the number of a mixing element in the screw did not significantly affect the flow pattern in the single‐screw extruder.     

聚乳酸/低密度聚乙烯共混聚合物的制备及表征

聚乳酸（PLA）是一种来源于玉米及甜菜根的脂肪类聚合物,可被降解为无毒的化合物。目前,常用的PLA合成方法为直接由乳酸或丙交酯开环聚合制得PLA。首先用乳酸合成低分子量的PLA,随后使其解聚成丙交酯（不稳定的二聚物）,最后经催化剂开环聚合成可控的高分子聚合物,其制备过程免溶剂处理。该方法能够以低成本生产高分子量的PLA,故在市场上得到了广泛的应用。     

EFFECT of SCREW CONFIGURATION and SPEED ON RTD and EXPANSION of RICE EXTRUDATE

The influence of screw configuration and screw speed on the residence time distribution and product expansion was determined for rice meal processed in a corotating twin screw extruder. Screw speed had strong effect on the E(t)- and F(t)-diagrams, with the mean residence time varying inversely with screw speed from 206 s to 256 s. the F-diagram was modeled by the combination of perfect mixing and plug flow. the P estimates, which express the fraction of material in plug flow, varied inversely with screw speed from 0.41 to 0.55 for the operating conditions in this study. Both screw configuration and screw speed were statistically significant to the expansion ratios of rice extrudate, with the expansion in the height ranging from 2.98 to 4.13.     

Evaluating Energy Consumption and Efficiency of a Twin-Screw Extruder

ABSTRACT: Using the results from twin-screw extrusion of corn meal, both energy consumption and extruder efficiency were found to be significantly correlated with screw speed and specific feeding load (SFL). An increase in the SFL decreased the total specific mechanical energy, but increased the extruder efficiency. SFL influenced the extruder efficiency more than the screw speed. Increasing the screw speed from 300 to 450 rpm at a constant SFL level increased the extruder efficiency by 6 to 11%, whereas an increase of SFL from 0.0026 to 0.0038 kg rev ¹ raised the extruder efficiency by 30%. Of the mechanical energy consumed per unit mass of extrudate, over 98% were used for shearing or viscous dissipation and less than 1.5% were for pumping during twin-screw extrusion of corn meal.     

非等温条件下啮合同向双螺杆挤出过程数值模拟分析

采用SolidWorks建立啮合同向双螺杆三维物理模型,通过改变螺杆挤出机加工聚乳酸时的转速,在非等温的模拟条件下,通过polyflow软件对其进行相应的模拟分析,对比不同转速对聚乳酸加工时产生的影响。结果表明:在非等温条件下,温度在挤出方向上线性增加,并且温度在Z轴截面上沿径向向外逐渐增大。通过对比不同转速下的流场分析,发现随着转速的增大,螺槽内出现较大的温差,当转速达到240r/min时,聚合物出现部分降解,对生产加工产生影响;对剪切速率场和黏度场的对比分析也进一步验证了两者的相关性。     

PROPERTIES of CROSS-LINKED STARCH PRODUCED IN A SINGLE SCREW EXTRUDER WITH and WITHOUT A MIXING ELEMENT

Starch was extruded with sodium hydroxide and sodium trimetaphosphate in order to cross‐link it in a single‐screw extruder with and without a mixing element at constant screw speed of 90 rpm in the first set of experiments and at similar mean residence time controlled by screw speed in the second set of experiments. For the screw without mixing element in the second set of experiments, screw speed was adjusted to give the similar residence time as the single‐screw extruder with mixing element at 220 rpm. Phosphorus content and pasting curves of extrudates showed that starch was cross‐linked during extrusion. Replacing the screw without mixing element by the screw with mixing     

双螺杆磨浆机螺纹元件三维流场分析

建立了双螺杆磨浆机中螺纹元件流道的三维几何模型,利用FLUENT有限元软件对悬浮液纸浆在流道内的流动状态进行了模拟分析,得出了速度场和压力场.在此基础上,对剪切速率及剪切粘度进行了模拟计算.结果表明,纤维物料通过正向螺纹段时,受到较大的挤压和剪切,促使纤维分离并帚化分丝;纤维物料通过反向螺纹时,同样受到剪切,并能使物料匀整化.     

螺棱间隙对单螺杆食品挤压膨化机熔体输送影响数值模拟

采用POLYFLOW软件对单螺杆挤压膨化机中食品熔体的三维等温流场进行数值模拟,结合粒子示踪技术,探索不同螺棱间隙(0.4,0.8,1.2mm)对食品熔体流场和混合性能的影响。研究表明:随着螺棱间隙的减小,螺棱顶端的剪切速率增大,食品熔体平均黏度变小,螺杆的轴向输送能力变差;随着螺棱间隙的增大,食品熔体的停留时间先增后减,分散混合能力变差。当螺棱间隙增至1.2mm时,物料停留时间反而比间隙值为0.4 mm时长,说明螺棱间隙过大,食品物料的停留时间将难以控制,同时对各物料组分的混合效果也较差。螺棱间隙对熔体流场和混合特性均有一定的影响,螺棱间隙为0.8mm时,既能保证对熔体的输送能力,又能保证良好的流场分布和混合效果,为比较理想的螺棱间隙。     

Residence Time Distribution for Evaluating Flow Patterns and Mixing Actions of Rice Extruded with Thermostable <Emphasis Type="Italic">α</Emphasis>-Amylase

The effect of enzyme concentration, feed rate, screw speed, moisture content, and barrel temperature on residence time distributions (RTDs) of rice flour in a co-rotating twin-screw extruder had been broadly investigated. Feed rate and screw speed as the most important operating variables affecting the mean residence time (MRT) were further emphasized by using a second-order central composite design for achieving high-efficiency enzymatic extrusion with other variables constant. Increasing enzyme concentration to 1‰ (db of starch), the MRT increased probably due to the largely reduced viscosity of extrudate caused by rapid gelatinization and degradation of starch. Limited range of moisture content and barrel temperature had only slight impact on MRT and axial mixing considering the required high enzymatic activity relying on their levels sensitively. Flow pattern of extruded rice with thermostable α-amylase was close to perfect mixing flow. Seven flow models were compared to fit the RTD data, and Yeh-Jaw simplified model showed the best fitting results for enzymatic extrusion. Overall, the mechanism of introduced enzyme affecting MRT and mixing actions of extrusion process is of industrial implication for main ingredients reactions and nutrients to retain during enzymatic extrusion.     

Rheological Modeling of Corn Starch Doughs At Low to Intermediate Moisture

A generalized model for predicting the extrudate viscosity of starch based products at low to intermediate moisture content is presented. It incorporates the effects of shear rate, temperature, moisture content, time-temperature history and strain history. The model was tested using corn starch dough at various moisture contents. An Instron capillary rheometer and a Baker Perkins MPF 50 D/25 co-rotating twin screw extruder were used to collect all data. Viscosity was found to be a function of cook temperature and moisture content but not cook time. Observed versus predicted viscosity gave an R² of 0.975 after accounting for shear rate, temperature, moisture content and time-temperature history in the capillary rheometer. Extrusion tests indicated that correction for strain history was important for highly puffed extrudates.     

Integrated numerical simulation and quality attributes of soybean protein isolate extrusion under different screw speeds and combinations

A numerical simulation of the fluid-dynamic parameters (shear rate distribution, shear viscosity distribution and residence time) inside the barrel combined with extrudate properties, is a potential novel approach for investigating molten soybean protein isolate (SPI) under different screw speeds and combinations. Through finite element simulation, computer fluid dynamics and particle tracking simulation analysis, it was found that increasing the screw speed can increase the shear rate, decreased the shear viscosity of the SPI fluid, and reduced the RDT, thereby promoting the dispersion degree. The maximum shear rate and minimum shear viscosity were generated at the screw flight flanks, and the fluid underwent an alternate shearing force in the barrel. A small axial channel width can significantly promote the fluidity of molten proteins. In conclusion, SPI extrudates with a homogenous structure, smooth surface, and favourable colour and textual profile were produced at a relatively high screw speed (140 rpm).