Flow distribution of food materials in an annular extrusion die

I. Deo, M. V. Karwe

Research output: Contribution to journalArticlepeer-review

3 Scopus citations

Abstract

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.

Original languageEnglish (US)
Pages (from-to)658-664
Number of pages7
JournalJournal of Food Science
Volume67
Issue number2
DOIs
StatePublished - 2002

ASJC Scopus subject areas

  • Food Science

Keywords

  • Eccentric annulus
  • Extrusion die
  • Flow distribution
  • Food
  • Non-Newtonian

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