Novel pearl millet couscous process for West African markets using a low-cost single-screw extruder

Traditional West African pearl millet couscous products are popular; however, their preparation is laborious, time-consuming and energy-demanding, involving agglomeration, steaming, drying and sieving steps. In this study, a process was developed to produce millet couscous using a high pressure, high temperature and low-cost single-screw extruder. The innovation was to directly process the cooked low-moisture extrudate to a couscous product by drying and milling to the appropriate particle size (ranging between 1 and 2 mm). Throughput for the traditional process as prepared for commercial sale is 50 kg per day, but with the same amount of labour, the extrusion process yields ~350 kg per day. A consumer sensory study held in Niamey (Niger) showed that the extruded millet couscous was comparable to traditional couscous, though this was dependent on selection of the proper millet variety. This novel extrusion process could stimulate small- to medium-scale manufacturing of couscous and couscous-type products in West Africa.     

基于数值模拟的挤压参数对AZ91镁合金管转角焊合室分流挤压焊合压力的影响规律研究

提出了一种镁合金管材转角焊合室分流挤压新工艺，该工艺可在有效延长焊合室长度和焊合时间前提下保证舌针刚度，从而保证管材尺寸精度，并且可通过转角剪切变形机制增加预焊合金属变形量和动态再结晶程度，从而有利于提高管材性能和焊缝焊合性能。利用有限元法揭示了转角焊合室分流挤压成形过程中金属的流动特征，应变分布特征和焊合室内的静水压力分布特征。结果表明，整个挤压过程无金属折叠，从而保证管材的表面质量；流经转角后预焊合金属变形量明显增加，有利于提高管材质量和焊缝质量。最后，研究揭示了坯料初始温度，挤压速度和模具转角对焊合室内静水压力的影响规律。结果表明，随着挤压速度的增加和模具转角的增大，转角焊合室内静水压力增大；随着坯料预热温度的增加，转角焊合室内静水压力呈先增大后减小的趋势。     

微纳层叠聚丙烯腈凝胶流动特性的数值模拟研究

建立了层叠流道的三维模型和有限元网格模型，根据流变测试数据，采用Polymat对物料的黏度模型参数进行拟合，并利用Polyflow软件对聚丙烯腈（PAN）凝胶在层叠流道内的三维等温流动过程进行了数值模拟分析。研究发现，当入口流量增大时，层叠流道出口速度的不均匀性增加；沿流动方向流道内压力逐渐降低，并在出口处降低至同一最低值；流道进出口压力差与入口流量大小具有正相关性；在流道的中心截面上剪切速率分布均匀，波动较小。     

Improving Properties of Poly(vinylidene fluoride) by Adding Expanded Graphite without Surface Modification via Water‐Assisted Mixing Extrusion

Expanded graphite (EG) is introduced into poly(vinylidene fluoride) (PVDF) by melt mixing extrusion with water injection. The results demonstrate that the unfunctionalized EG in composite prepared with water injection exbibits better dispersion than that in the one prepared without water injection due to the promoting role of water during extrusion. Thus, the PVDF/EG composite with loading of 4 wt% prepared by water‐assisted mixing extrusion (WAME) exhibits electrical conductivity of about three orders of magnitude higher than the neat PVDF and one order of magnitude higher than the one prepared without water injection. Comparing to the neat PVDF, the thermal conductivity of the composites prepared with and without water injection is increased by 101.5% and 75.0%, respectively. The introduced EG leads to increased Young’s modulus and tensile strength especially for the composite prepared by WAME. The present work indicates that WAME can promote the dispersion of EG in PVDF matrix without any extra functionalization.     

Extruded meat alternatives made from Maillard-reacted beef bone hydrolysate and plant proteins: part I – Effect of moisture content

This study investigated the effects of moisture content (MC) on the physicochemical properties of extruded meat alternatives made from Maillard-reacted beef bone hydrolysate and plant proteins. Samples were extruded at 170 °C (maximum barrel temperature), at 3.6 kg h⁻¹ (liquid feed rate) and at 1.8, 2.2, 2.6 and 3.0 kg h⁻¹ (dry feed rates) to obtain MC of 60%MC, 56%MC, 52%MC and 49%MC, respectively. Meat alternatives at 52%MC showed the greatest degree of texturisation. However, meat alternatives at 49%MC were the closest in terms of both textural and microstructural properties to reference sample, boiled chicken breast. Results from protein solubility suggested that a large amount of aggregated proteins were associated with hydrogen bonds, while disulphide bonds were the main contributor in the formation of fibrous structure in meat alternatives. Results showed that the change in MC as process parameter played an important role in the formation of fibrous structure in extruded meat alternatives.     

Automatic Transformation of Membrane‐Type Electronic Devices into Complex 3D Structures via Extrusion Shear Printing and Thermal Relaxation of Acrylonitrile–Butadiene–Styrene Frameworks

This work demonstrates a means of automatic transformation from planar electronic devices to desirable 3D forms. The method uses a spatially designed thermoplastic framework created via extrusion shear printing of acrylonitrile–butadiene–styrene (ABS) on a stress‐free ABS film, which can be laminated to a membrane‐type electronic device layer. Thermal annealing above the glass transition temperature allows stress relaxation in the printed polymer chains, resulting in an overall shape transformation of the framework. In addition, the significant reduction in the Young's modulus and the ability of the polymer chains to reflow in the rubbery state release the stress concentration in the electronic device layer, which can be positioned outside the neutral mechanical plane. Electrical analyses and mechanical simulations of a membrane‐type Au electrode and indium gallium zinc oxide transistor arrays before and after transformation confirm the versatility of this method for developing 3D electronic devices based on planar forms.     

热处理对挤压态Mg-6Gd-5Y-1Zn合金组织与性能的影响

通过对Mg-6Gd-5Y-1Zn(质量分数,%)合金在固溶和时效处理状态下显微组织和力学性能的研究发现,α-Mg基体、沿挤压方向分布的条状18R-LPSO相、少量的Mg₂₄(GdYZn)₅ 相以及细层片状的14H-LPSO相构成了挤压态合金的组成相。挤压态合金经固溶(T4)处理后,一部分18R-LPSO相溶入基体,并且基体中的14H-LPSO相伸长同时粗化。挤压态合金经过固溶加时效(T6)处理后,大量β′相从α-Mg基体中析出。T6态合金的室温力学性能最好,其屈服强度、抗拉强度及伸长率分别为272 MPa、406 MPa和6.1%。β′相沉淀也发生在挤压态合金的直接人工时效(T5)处理过程,但相比于T6处理,14H-LPSO相和β′相在基体中的体积分数均偏低。     

The effect of rice bran on physicochemical,textural and glycaemic properties of ready-to-eat extruded corn snacks

In this work, corn extruded snack products were enriched with rice bran (RB) at 10% and 15%. A co-rotating twin-screw extruder was used with a feed moisture content of 16 g 100 g⁻¹, a screw speed of 240 r.p.m. and four heating sections of the barrel (100, 140, 150 and 150 °C). The impact of RB inclusion on nutritional profile, starch digestion, physicochemical and textural properties of snack products was evaluated. RB-enriched extrudates showed a lower specific volume and hardness and higher crispness than control. RB at 15% gave a water-holding capacity lower than control. Rheology of extrudate dispersions indicated an increase in elastic interactions and solid-like behaviour with RB supplementation. Differences in rheological properties resulted in attenuation of predictive glycaemic response for RB-enriched snacks.     

Effect of extrusion temperature on mechanical properties of as-extruded Zn–22Al alloys

ABSTRACT

The effect of extrusion temperature on the microstructures and mechanical properties of as-extruded Zn–22Al alloys was investigated in this study. With decrease of extrusion temperature from 350 to 200°C, the elongation of as-extruded Zn–22Al alloys increases remarkably at low strain rate and has no change at high strain rate, which implies that the Zn–22Al alloys extruded at lower temperature exhibit high-ductility behaviour. X-ray diffraction and electron back-scattered diffraction analysis demonstrated that the maximum elongation of Zn–22Al alloys extruded at the extrusion temperature of 200°C can be attributed to the elimination of the lamellar structure and the refinement in grain size of the Zn-rich phase.