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INFLUENCE OF THE CUTTING EDGE ANGLE OF THE GRANULATOR ON THE EXTRUSION PROCESS AND PELLETS PROPERTIES

References [1] Sikora J.W.: Screw extrusion. Chaper 5 in Sabu T. i Yang W. “Advances in Polymer Processing: From macro- to nano- scales”. Woodhead Publishing. Oxford - Cambridge - New Delhi 2009. [2] Sikora R.: Obróbka tworzyw wielkocząsteczkowych. Wydawnictwo Edukacyjne, Warszawa1996. [3] Tor-Świątek Aneta: Evaluation of the effectiveness of the microcellular extrusion process of low density polyethylene. Eksploatacja i niezawodność. Maintenance and Reliability 2013, 3, 15 , 225 - 229. [4

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Process Efficiency and Energy Consumption During the Extrusion of Potato and Multigrain Formulations

References Altan, A., McCarthy K.L., Maskan M. (2008). Extrusion cooking of barley flour and process parameter optimization by using response surface methodology. Journal of the Science of Food and Agriculture, 88 , 1648-1659. Bastos-Cardoso, I., Zazueta-Morales, J.J., Martinez-Bustos, E., Kil-Chang, Y. (2007). Development and characterization of extruded pellets of whole potato ( Solanum tuberosum L.) flour expanded by microwave heating. Cereal Chemistry, 84 (2), 137-144. Blicharz-Kania, A., Andrejko, D., Ślaska-Grzywna, B., Starek, A., Szejgiec

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Effect of Extrusion on Nutrients Digestibility, Metabolizable Energy and Nutritional Value of Yellow Lupine Seeds for Broiler Chickens

References Alonso R., Aguirre A., Marzo F. (2000). Effects of extrusion and traditional processing methods on antinutrients and in vitro digestibility of protein and starch in faba and kidney beans. Food Chem., 68: 159-165. AOAC (2007). Official Methods of Analysis of the Association Official Analytical Chemists. Arlington, USA. Erbaş M., Certel M., Uslu M.K. (2005). Some chemical properties of white lupin seeds (Lupinus albus L.). Food Chem., 89: 341-345. European Table of Energy Values for

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Gellan gum and polyvinylpyrrolidone (PVP) as binding agents in extrusion/spheronization pellet formulations

REFERENCES 1. S. Muley, T. Nandgude and S. Poddar, Extrusion-spheronization a promising pelletization technique: In-depth review, Asian. J. Pharm. Sci . 11 (2016) 684–699; https://doi.org/10.1016/j.ajps.2016.08.001 2. V. R. Sinha, M. K. Agrawal, A. Agarwal, G. Singh and D. Ghai, Extrusion-Spheronization: Process Variables and Characterization, Crit. Rev. Ther. Drug Carrier Syst . 26 (2009) 275–331; https://doi.org/10.1615/CritRevTherDrugCarrierSyst.v26.i3.20 3. A. H. Kibbe, Povidone , in Handbook of Pharmaceutical Excipients (Eds. R

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Starch graft copolymers as superabsorbents obtained via reactive extrusion processing

References Scheirs, J. (1998). Polymer recycling. Science technology and applications. J. Willey & Sons, Chichester. Tomasik, P. (2000). Modified starches and their application (in Polish). Przemysł Spożywczy. 54(4), 16-18. Raquez, J. M., Narayan, R. & Dubois, P. (2008). Recent advances in reactive extrusion processing of biodegradable polymer-based compositions. Macromol. Mat. Eng. 293(6), 447-470. DOI: 10.1002/mame.200700395. Xie, F., Yu, Long., Liu

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Extrusion of Root Canal Sealer in Periapical Tissues - Report of Two Cases with Different Treatment Management and Literature Review

References 1. Koseoglou BG, Tanrikulu S, Subay RK, Sencer S. Anesthesia following overfilling of a root canal sealer into the mandibular canal: A case report. Oral Surg Oral Med Oral Pathol Oral Radiol Endod, 2006; 101:803-806. 2. Conrad SM. Neurosensory disturbances as a result of chemical injury to the inferior alveolar nerve. J Oral Maxillofac Surg, 2001; 13:255-263. 3. Froes FG, Miranda AM, Abad Eda C, Riche FN, Pires FR. Non-surgical management of paraesthesia and pain associated with endodontic sealer extrusion into mandibular canal. Aust

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Energy Consumption and Process Efficiency as Affected by Extrusion-Cooking Conditions and Recipe Formulation During the Production of Gluten-Free Rice-Legumes Products

References Alonso, R., Aguirre, A., Marzo, F. (2000). Effects of extrusion and traditional processing methods on antinutrients and in vitro digestibility of protein and starch in faba and kidney beans. Food Chemistry, 68, 159-165. Bouasla, A., Wójtowicz, A., Zidoune, M. N., Olech, M., Nowak, R., Mitrus, M., Oniszczuk, A. (2016). Gluten-free precooked rice-yellow pea pasta: effect of extrusion-cooking conditions on phenolic acids composition, selected properties and microstructure. Journal of Food Science, 81(5), 1070

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Dry Ice Compaction in Piston Extrusion Process

Abstract

The article presents the results of research on the effect of extrusion tube geometry on the axial force being the key parameter of the dry ice piston extrusion process. The tests were carried out with the experimental set-up based on a cylindrical extrusion tube used alone and supplemented with reducer (orifice). The focus of the experiments was to determine the effect of compression tube reducer on the value of the force of resistance FOP in the dry ice compression process. Its value can subsequently be used as the basis for establishing guidelines for designing and building machines for compression and pelletizing of dry ice.

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Microstructure and properties of ultrafine grain nickel 200 after hydrostatic extrusion processes

Abstract

This paper presents the results of the studies of the structure and properties of ultrafine grained nickel 200 obtained by hydrostatic extrusion processes. Microstructure was characterized by means of optical microscopy and electron transmission microscopy. Corrosion resistance was studied by impedance and potentiodynamic methods using an AutoLab PGSTAT 100 potentiostat in 0.1 M Na2SO4 solution and in acidified (by addition of H2SO4) 0.1 M NaCl solution at pH = 4.2 at room temperature. Microhardness tests were also performed. The results showed that hydrostatic extrusion produces a heterogeneous, ultrafine-grained microstructure in nickel 200. The corrosive resistance tests showed that the grain refinement by hydrostatic extrusion is accompanied by a decreased corrosive resistance of nickel 200.

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Influence of cooling mode in relation to casting and extrusion parameters on mechanical properties of AA6082

Abstract

In this study, conditional average estimator neural networks (CAE NNs) were used for an analysis of the common influences of the cooling mode in relation to the ram speed, extrusion ratio, casting speed and casting temperature on the yield strength and the elongation of an extruded profile made from aluminium alloy (AA)6082. The obtained results from the analysis revealed very complex relationships between these parameters. In order to maximise the values for the yield strength and the elongation, the values for the ram speed, extrusion ratio, casting speed and casting temperature should be optimised in relation to the mode of cooling.

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