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Analysis of Pressure Drop in Extruder Dies
Author(s) -
PADMANABHAN M.,
BHATTACHARYA M.
Publication year - 1989
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1989.tb04687.x
Subject(s) - pressure drop , plastics extrusion , die (integrated circuit) , laminar flow , barrel (horology) , extrusion , materials science , composite material , reynolds number , friction factor , drop (telecommunication) , mechanics , mechanical engineering , physics , engineering , nanotechnology , turbulence
Entrance pressure drop of extruder dies increased with a decrease in the ratio of barrel‐to‐die diameter during the extrusion of corn. For the low Reynolds number flow studied (1.77 x 10 −3 ≤ Re ≤ 9 x 10 −5 ) the viscous component, obtained from Weissberg's analysis, contributed 2% to 40% of the entrance pressure drop and increased as the barrel‐to‐die diameter ratio decreased. The friction factor for laminar fully developed flow through the die followed the expression f = 16/Re'. Fully developed flow within the die was achieved at a die length‐to‐diameter ratio of 9.