• Proceedings of the Korean Society of Machine Tool Engineers Conference
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• 2001.10a
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• pp.292-297
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• 2001

Twin screw extruders are the heart of the polymer processing industry. They are used at some stage in nearly all polymer processing operations. This paper is concerned with the basic elements of the extruder design. The proper design of the geometry of the extruder screw is of crucial importance to the proper functioning of the extruder. If the material transport instabilities occur as a result of improper screw geometry, even the most sophisticated computerized control system cannot solve the problem. For this purpose, a characteristic design on flights shape of the extruder screw. This paper presents cross section designs of a closely intermeshing twin screw extruder with double-flighted screw elements, and channel depth characteristics for a double flighted corotating self-wiping twin screw extruder.

• Proceedings of the Korean Society of Precision Engineering Conference
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• 1997.10a
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• pp.706-709
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• 1997

Extruders are the heart of the polymer processing industry. The single most important mechanical element of a screw extruder is the screw. The proper design of the geometriy of the extruder screw is of crucial importance to the proper functioning of the extruder. If material transport instabilities occur as a result of improper screw geometry, even the most sophisticated computerized control system cannot solve the problem. For this purpose, characteristics design on helix angle of the extruder screw. This paper presents strength of the screw flight, optimum helix angle versus dimensionless down channel pressure gradient, optimum helix angle versus the power law index in simultaneous optimization, volumetric efficiency versus helix angle at various number of flights and power consumption versus helix angle in the barrel of screw extruder.

• Transactions of the Korean Society of Mechanical Engineers A
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• v.30 no.1 s.244
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• pp.32-41
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• 2006

We analyzed the non-Newtonian and non-isothermal flow in the melt conveying zone in co-rotating and counter-rotating screw extruder system with the commercial code, STAR-CD, and compared the mixing performance with respect to screw speed and rotating direction. The viscosity of fluid was described by power-law model. The dynamics of mixing was studied numerically by tracking the motion of particles in a twin screw extruder system. The extent of mixing was characterized in terms of the residence time distribution and average strain. The results showed that high screw speed decreases the residence time but increases the shear rate. Therefore higher screw speed increases the strain and has better mixing performance. Counter-rotating screw extruder system and co-rotating screw extruder has the similar shear rate with the same screw speed in spite of different rotating direction. However, the counter-rotating screw has good mixing performance, which is resulted from longer residence time than that of co-rotating screw extruder.

• Proceedings of the Korean Society of Precision Engineering Conference
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• 2002.05a
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• pp.824-828
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• 2002

Twin screw extruders are the heart of the polymer processing industry. The single most important mechanical element of a screw extruder is the screw. The proper design of the geometry of the excluder screw is of crucial importance to the proper functioning of the extruder. If material transport instabilities occur as a result of improper screw geometry, even the most sophisticated computerized control system cannot solve the problem. For this purpose, Tool shape design for the screw flights cutting in twin screw extruder.

• Polymer(Korea)
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• v.35 no.2
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• pp.99-105
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• 2011

To optimize the properties of compounds, effective mixing is of importance to achieve adequate distribution and dispersion of filler particles. A variety of mixing elements have been used for twin-screw extruders in order to improve the mixing efficiency. In this study, the effects of 10 screw configurations on the filler dispersion were investigated for the calcium carbonate filled polystyrene processed in a co-rotating twin-screw extruder. The state of filler dispersion was characterized by equipped with a photodiode. The experimental results indicated that the type and position of mixing elements primarily affected the degree of filler dispersion.

• Polymer(Korea)
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• v.29 no.6
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• pp.549-556
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• 2005

Effects of the dimensionless variables on the heat transport phenomena in the extrusion process of a single screw extruder have been studied numerically. Based on the understanding of the solids conveying related to the geometrical structure and characteristics of the screw, the heat balance equation for the solids conveying zone was established and normalized. The finite volume method and power-law scheme were applied to derive a discretized equation and the equation was solved using the alternating direction iterative method with relaxation. Effects of the dimensionless parameters, Biot and Peclet numbers, that define the heat transfer characteristics of the solids conveying zone have been investigated with respect to the temperature of the feeding zone and the length of the solids conveying zone. As the Biot number is increased, the heat loss by cooling dominates to decrease the temperature of the barrel but it has little effects on the temperature of the solids bed and the length of the solids conveying zone. On the other hand, if the Peclet number is increased, the convection term dominates to decrease the temperature of the solids bed and it results in an increase in the length of the solids conveying zone.

• Food Science and Preservation
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• v.30 no.5
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• pp.896-904
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• 2023

The texturization characteristics of textured vegetable protein (TVP) were investigated based on the extent of soybean decoating during the pretreatment of defatted soybean flour used for TVP. The raw materials for TVP consisted of 50% defatted soybean flour, 30% gluten, and 20% corn starch. The weight ratios of soybean seed coat to soybean flour were 9%, 6%, 3%, and zero. Extrusion was performed using an extruder equipped with a cooling die, maintaining a barrel temperature of 190℃ and screw speed of 250 rpm, Water was injected at a rate of 9 rpm using a metering pump. Regarding the textures of the extruded TVPs produced from defatted soybean flour, an increase in the soybean seed coat content led to a decrease in the apparent fibrous structural layer and an increase in hardness. However, there were no significant changes in elasticity and cohesion. Moreover, as the soybean seed coat content increased, the pH of TVPs decreased. A higher soybean seed coat content also tended to lower the moisture content, increasing water absorption, solids elution, and turbidity. These results suggest that an increased seed coat content reduces the proportion of protein, and the fibers present in the seed coats prevent texturization.

• Food Science and Preservation
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• v.30 no.5
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• pp.875-884
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• 2023

In this study, the quality characteristics of texturized vegetable proteins (TVP) produced from defatted soy flour (DSF) were analytically compared with those of texturized vegetable proteins produced with isolated soy protein (ISP) and non-defatted soy flour (SF). The base raw material formulation consisted of 50% soy proteins, 30% gluten, and 20% corn starch. A cooling die-equipped extruder was used with a barrel temperature set at 190℃ and screw rotation speed of 250 rpm. With respect to the hardness of isolate soy proteins, that of soy flour and defatted soy flour was 22.4% and 68.8%, respectively, and gumminess was 17.6% and 44.3%, respectively. Defatting increased chewiness, shear strength, and springiness. Moisture content was higher in soy flour than in defatted soy flour, while there were no significant differences in terms of water absorption and turbidity. The pH was higher with soy flour than with defatted soy flour. Concerning color, the L and b values were higher with soy flour, while the a value was higher with defatted soy flour. These results suggest that defatting soybeans can improve the quality of plant-based proteins. Further research is needed to address the quality differences from those of isolated soy proteins.