A comparative study of the conveying performance of screws in a twin-screw co-rotating extrusion-cooker

Ollett, A.-L.; Li, Y.; Parker, Roger; Smith, Andrew C.

doi:10.1016/0260-8774(89)90024-1

Cited by 16 publications

(5 citation statements)

References 9 publications

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“…The twin-screw extruder allows greater flexibility of operations to achieve a desired time, temperature, and shear history for the processed material because of an additional independent variable, viz., screw configuration. This important variable is a key factor that affects product transformation (Gogoi, 1994;Barres et al, 1990;Kirby et al, 1988;Fretzdorf and Seiler, 1987;Colonna et al, 1983;Olkku, 1980), residence time distribution (Meuser et al, 1991;Altomare and Ghossi, 1986;Olkku, 1980), product expansion (Sokhey et al, 1994), degree of fill, and energy inputs to the material (Yam et al, 1994;Erdemir et al, 1992;Ollett et al, 1989;Kirby et al, 1988;Martelli, 1983). Screw configuration is useful in manipulating resultant product attributes from ranges of formulations and moisture contents.…”

Section: Introductionmentioning

confidence: 99%

Reverse Screw Element(s) and Feed Composition Effects during Twin‐Screw Extrusion of Rice Flour and Fish Muscle Blends

Gogoi

Oswalt

Choudhury

1996

Journal of Food Science

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The influence of location and spacing of reverse screw element(s) on specific mechanical energy input and product attributes during twinscrew extrusion of rice flour and pink salmon blends was investigated. Incorporation of reverse screw element(s) increased specific mechanical energy, expansion ratio and water solubility index; but decreased bulk density and Warner-Bratzler shear stress. Opposite trend was observed with increasing fish content except for shear stress, which was little affected either for rice flour or its blends with 30% fish solids in the expansion ratio range 5 to 10. Linear relationships were found between shear stress and bulk density and between solubility index and specific mechanical energy.

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Section: Introductionmentioning

confidence: 99%

Reverse Screw Element(s) and Feed Composition Effects during Twin‐Screw Extrusion of Rice Flour and Fish Muscle Blends

Gogoi

Oswalt

Choudhury

1996

Journal of Food Science

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“…In these studies, Altomare and Ghossi (1986), Kao and Allison (1984) and Kirby et al (1988) found that screw configuration had a significant effect on the RTD. However, Ollett et al (1989) and Vergnes et al (1992) found that screw configuration did not significantly affect the RTD. Kao and Allison (1984) concluded that the flow characteristics of the more severe screw configuration was closer to the plug flow than the plain screw configuration.…”

Section: Introductionmentioning

confidence: 99%

“…Lin and Armstrong (1990) found that changes in screw speed affected the residence time. Altomare and Ghossi (1986), Kao and Allison (1984), Ollett et al (1989), Vergnes et al (1992), Kirby et al (1988), and Yeh et al (1991) studied the RTD of corotating twin screw extruders. All of these investigators concluded that screw speed was significant to the RTD, either E(θ) or F(θ ) and/or the mean residence time.…”

Section: Introductionmentioning

confidence: 99%

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

Lee

McCarthy

1996

J Food Process Engineering

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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.

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“…1983; Altomare and Ghossi 1986). The axial pressure profile and dead-stop runs showed that there were different distributions of fill within the extruder barrel for the two screw geometries studied by Ollett et al (1989). Results thus demonstrated that the closely intermeshing screws had a greater melt pumping action than the self-wiping screws.…”

Section: Theorymentioning

confidence: 87%

RESIDENCE TIME DISTRIBUTION (RTD) AND GOODNESS OF MIXING (GM) DURING CO₂‐INJECTION IN TWIN‐SCREW EXTRUSION PART I: RTD STUDIES

Singh

Rizvi

1998

J Food Process Engineering

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The residence‐time distribution (RTD) studies are needed to characterize mixing conditions, flow patterns, and the extent of conversions and reactions of the biopolymers in any plasticating or cooking extruder. For the supercritical fluid extrusion process (SCFX), mixing of the fluid and starch‐based biopolymers is an important step affecting cell nucleation and growth. RTD was studied in the mixing zone of the extruder, where CO2 and gelatinized starch are brought together. Three levels of each of the process variables (screw speed and CO2 injection pressure) were investigated, using specially designed apparatus for color‐dye injection, and a die‐restrictor to change the pressure profile and hold up volume in the extruder. Control RTD plots were for no CO2 injection conditions at the same pressure, and the RTD of the full extruder section. Experimental RTDs were evaluated by: (1) the Wolf‐White model, (2) a cascade of continuously stirred reactors (CSTR) model and (3) a model based on plug‐flow in series with cascade of CSTRs. The last approach was most successful in capturing all aspects of the observed RTD curves including their tails. Injection of CO2 at the highest pressure (110.3 bar) increased the RTD compared to no CO2‐injection conditions. There were significant differences in the plug flow component of the RTD as well as differences in average residence time as a function of both screw speed and CO2 injection pressure conditions.

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A comparative study of the conveying performance of screws in a twin-screw co-rotating extrusion-cooker

Cited by 16 publications

References 9 publications

Reverse Screw Element(s) and Feed Composition Effects during Twin‐Screw Extrusion of Rice Flour and Fish Muscle Blends

Reverse Screw Element(s) and Feed Composition Effects during Twin‐Screw Extrusion of Rice Flour and Fish Muscle Blends

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

RESIDENCE TIME DISTRIBUTION (RTD) AND GOODNESS OF MIXING (GM) DURING CO₂‐INJECTION IN TWIN‐SCREW EXTRUSION PART I: RTD STUDIES

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A comparative study of the conveying performance of screws in a twin-screw co-rotating extrusion-cooker

Cited by 16 publications

References 9 publications

Reverse Screw Element(s) and Feed Composition Effects during Twin‐Screw Extrusion of Rice Flour and Fish Muscle Blends

Reverse Screw Element(s) and Feed Composition Effects during Twin‐Screw Extrusion of Rice Flour and Fish Muscle Blends

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

RESIDENCE TIME DISTRIBUTION (RTD) AND GOODNESS OF MIXING (GM) DURING CO2‐INJECTION IN TWIN‐SCREW EXTRUSION PART I: RTD STUDIES

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RESIDENCE TIME DISTRIBUTION (RTD) AND GOODNESS OF MIXING (GM) DURING CO₂‐INJECTION IN TWIN‐SCREW EXTRUSION PART I: RTD STUDIES