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Flow Distribution of Food Materials in an Annular Extrusion Die
Author(s) -
Deo I.,
Karwe M.V.
Publication year - 2002
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.1365-2621.2002.tb10656.x
Subject(s) - extrusion , die (integrated circuit) , conical surface , flow (mathematics) , eccentricity (behavior) , plastics extrusion , mass flow , materials science , volumetric flow rate , composite material , mass flow rate , mechanics , mathematics , geometry , physics , nanotechnology , political science , law
The objective of this study was to determine the effects of die geometry, food material and operating parameters on flow distribution in an annular extrusion die. A diverging annular die with a conical insert was designed such that the eccentricity of the central conical core could be maintained at 0, 1, and 2 mm. Corn syrup, cornstarch, cornmeal, and wheat flour were extruded through the die using a twin‐screw extruder at varying mass flow rates. It was found that perfect geometrical alignment was very critical in achieving flow uniformity, and should be considered as the important factor in practical applications. The type of food material and mass flow rate had negligible effects on the flow distribution.