双螺杆反应挤出模型的研究

详细研究了双螺杆中反应挤出聚合物的动力学模型、流动模型和传热模型。通过实验得到了双螺杆反应器中聚合物的停留时间分布及平均停留时间。     

Egg white powder in extruded fish crackers

Four levels of egg white powder (EWP), 0, 1.5, 3.0 and 4.5%, were added to fisfc cracker formulation consisting of tapioca starch, fish paste, and water. the mixture was extruded through a single screw extruder, and the extrudate was cut, dried, heated in a microwave, and the degrees of expansion, bulk density, colour and protein content were measured.
The addition of 1.5 and 3.0% EWP had no significant effect ( P < 0.01) on diametral and longitudinal expansion, however, 4.5% EWP significantly ( P < 0.01) reduced them. Bulk density and protein content of the final product increased as the percentage of EWP increased in the formulation. the total colour difference measurement showed a significant increase ( P < 0.01) in brown colouration at 4.5% EWP.     

Effect of processing on in vitro digestibility of protein and starch in quinoa seeds

The in vitro digestibility of protein in raw quinoa assessed by an enzymic method was 78%, significantly ( P > 0.01 ) lower than that of casein, 91%, and also somewhat lower ( P > 0.01) than that of the raw washed quinoa sample, 83%. the process used to remove the outer layers of the seeds containing saponins increased the protein digestibility significantly ( P > 0.01), by 7%. Heat treatments increased protein digestibility over that of raw quinoa samples. Only the cooked sample treated for 60 min presented a slightly lower protein digestibility, 77%, than those obtained for other heat-treated samples.
The temperature, time and moisture used in cooking and autoclaving of whole seeds of quinoa did not improve starch digestibility significantly. the digestibility of the starch in the raw and precooked samples was 72 and 77%, respectively, after drum drying and about 64% after extrusion in both cases. Precooking at 60°C for 20 min does not improve the digestibility of the quinoa starch.     

ECAP细化晶粒法的仿真与分析

ECAP(Equal Channel Angular Extrusion)方法，是实现材料纯剪切变形的有效方法。本文采用有限元（FEA）分析软件ANSYS对Al的挤压过程进行仿真与分析。分析结果表明：外切角Φ、圆角半径、试样与凹模之间的摩擦系数、凹模本身的特性（如弹性模量、泊松比等）等等，对材料的变形量都有不同程度的影响。     

单螺杆挤出机—熔体泵串联挤出系统的性能与应用

从原理与应用方面，分析、探讨了单螺杆挤出机-熔体泵串联挤出系统的优异性能以及在塑料挤出成型领域的高效应用。     

成形工艺对快速凝固Al—Cu—Mg合金组织和性能的影响

采用自制离心雾化装置制取了快速凝固LY12硬铝合金粉末,研究了以该粉末制成的真空热压件和挤压丝材的组织和性能。结果表明,所得粉末为泪滴状,其显微组织为树枝状晶和胞状晶。真空热压件密度高时所对应的强度高。450℃、10min、150MPa为较合理的工艺,此时粉末颗粒间结合密实,晶粒尺寸没有明显改变。在500℃热挤压时,挤压丝的组织已发生了再结晶,晶粒尺寸仍较细小。挤压丝材的抗拉强度达460MPa,其断口为韧窝状,韧窝尺寸小于3μm,且分布均匀。     

液态挤压在铝合金减震筒上的应用：液态挤压比压值对制件性能影响的分析

指出了压力铸造及热挤压工艺生产铝合金减震筒的缺点，阐述了液态挤压的特征，介绍了液态挤压在减震筒上的应用，分析了比压值对制件性能的影响。     

In-vitro iron dialysability from legumes: Influence of phytate and extrusion cooking

In-vitro iron dialysability from five Italian legumes (mottled bean, white bean, faba bean, chickpea, lentil) and the influence of phytate and extrusion cooking on it were evaluated. Iron dialysability was 2·3 and 2·4% in mottled and white bean respectively, 1·2% infaba bean, 2·7% in chickpea and 1·1% in lentil. After extrusion cooking the flours showed a marked iron contamination and a decrease in iron dialysability, but these changes were significant only for mottled bean. Enzymic phytate removal induced an increase in iron dialysability > 100% in all the raw legumes except mottled bean which showed an increase of only 57%. This finding indicates that, although phytate consistently modifies iron dialysability, it is difficult to identify a quantitative relationship between phytate content and iron dialysability.     

多层复合膜的成型技术

阐述了用AutoLisp程序模拟塑料熔体在2层复合膜机头内的流动情况，并介绍了复合膜机头的内部结构。