Abstract：Research on the extrusion of natural polymers (food, feed, etc.) is relatively new due to the complex physicochemical transformations of raw materials, although plastics melt conveying and transport have been well studied. The structure and composition, rheological behavior as well as extrusion processing of natural polymer are much more complicated. In this study, a quasi-three-dimensional (3D) fluid flow model for non-Newtonian, non-isothermal and undeveloped temperature was developed, the model prediction being in reasonably good agreement with the experiment. Results show that the influence of moisture content, among other process variables, is the most significant, followed by screw speed. Some interaction exists between these two variables and the screw speed effect becomes marginal at high moisture contents. In addition, viscosity change in the channel was studied.
出版日期: 2010-09-05
引用本文:
. Simulation of cottonseed cake melt flow in metering
zone of a single screw extruder[J]. Front. Chem. Sci. Eng., 2010, 4(3): 263-269.
Hong HE, Jianguo ZHOU, . Simulation of cottonseed cake melt flow in metering
zone of a single screw extruder. Front. Chem. Sci. Eng., 2010, 4(3): 263-269.
Chiruvella R V, Jaluria Y, Karwe M V. Numerical simulation of theextrusion process for food materials in a single-screw extrusion. J Food Eng, 1996, 30, 449―467 doi: 10.1016/S0260-8774(96)00022-2
Das M K, Ghoshdastidar P S. Experimental validation of a quasi-three dimensional conjugate heattransfer model for the metering section of a single-screw extruderplasticating extruder. J Mater Proc Tech, 2002, 120, 397―411 doi: 10.1016/S0924-0136(01)01178-5
Dhanasekharan K M, Kohini J L. Design and scaling of wheat dough extrusion by numerical simulationof flow and heat transfer. J Food Eng, 2003, 60, 421―430 doi: 10.1016/S0260-8774(03)00065-7
Wang H W, Guo J F, Zhou J G. The study of rheological properties ofsoybean protein dough, Journal of ChineseInstitute of Food Science and Technology, 2000, 4(1): 25―30 (in Chinese)
Shih T M. Numerical Heat Transfer. Washington D C: Hemisphere, 1984
Patanker S V. Numerical heat transfer and fluid flow. New York: McGraw-Hill, 1980
Pantankar S V, Spalding D B. A calculation procedure for heat mass and momentum transfer in three-dimensionalparabolic flow. Int J Heat Mass Trans, 1972, 15, 1787―1806 doi: 10.1016/0017-9310(72)90054-3
Schlichting H. Boundary layer theory. New York: McGraw Hill, 1979
Ghoshdastidar P S, Ghai G, Chhabra R P. Computer simulation of three-dimensionaltransport during moistened defatted soy flour processing in the meteringsection of a single-screw extruder. ProcInst Mech Eng, Part C, 2000, 214, 335―349
Zhou J G. Experimental and numerical research of cottonseed flourand meal extrusion detoxification. Dissertationfor the Doctoral Degree. Beijing: Beijing University of Chemical and Technology, 2001, 67 (in Chinese)
