2013
DOI: 10.1063/1.4802600
|View full text |Cite
|
Sign up to set email alerts
|

Historical review of die drool phenomenon during plastics extrusion

Help me understand this report

Search citation statements

Order By: Relevance

Paper Sections

Select...
1
1

Citation Types

0
2
0

Year Published

2015
2015
2024
2024

Publication Types

Select...
2
1

Relationship

0
3

Authors

Journals

citations
Cited by 3 publications
(2 citation statements)
references
References 19 publications
0
2
0
Order By: Relevance
“…[4,5,8,27] Our work includes this possibility as a special case. For instance, when the die drool is found to have a lower molecular weight than the bulk, [9] we think this is probably caused by polymer thermal degradation through scission (such as is common for polypropylene), and specifically, when the temperature given by Equation (39) exceeds the degradation point for the polymer.…”
Section: Resultsmentioning
confidence: 99%
See 1 more Smart Citation
“…[4,5,8,27] Our work includes this possibility as a special case. For instance, when the die drool is found to have a lower molecular weight than the bulk, [9] we think this is probably caused by polymer thermal degradation through scission (such as is common for polypropylene), and specifically, when the temperature given by Equation (39) exceeds the degradation point for the polymer.…”
Section: Resultsmentioning
confidence: 99%
“…This accumulation can then interfere with the extrusion, scratching imperfections into the extrudate surfaces called die lines. [1] This die face buildup, called die drool, costs plastics manufacturers by requiring chemical engineers to shutdown the operation for die cleaning [2][3][4][5][6][7][8][9] (see section 8.3.3.3 of Dealy and Wang). [10] No single governing dimensional parameter has been identified to control die drool, and since changing a system property, such as increasing melt temperature, can result in either an increase or decrease in die drool rate, solving die drool problems is clearly a complex matter (see Result column in Table 1 of Schmalzer and Giacomin).…”
Section: Introductionmentioning
confidence: 99%