Clarifying the effect of rheological parameters of starch fluid on tensile properties of final extrudate in twin-screw extrusion by numerical simulation

文献类型： 外文期刊

第一作者： Liu, Qiannan

作者： Liu, Qiannan;Liu, Wei;Hu, Xiaojia;Zhang, Tingting;Zhang, Liang;Hu, Honghai;Bi, Chao

作者机构：

关键词： flow field distribution; numerical simulation; rheological parameters; tensile properties; twin-screw extrusion

期刊名称：JOURNAL OF FOOD PROCESS ENGINEERING （ 影响因子：2.889； 五年影响因子：2.835 ）

ISSN： 0145-8876

年卷期：

页码：

收录情况： SCI

摘要： The distribution of the flow field, the input energy of the twin-screw, and the dissipated energy on the fluid during the twin-screw extrusion process were calculated by the POLYFLOW software to establish the relationship between the rheological parameters of starch fluid and tensile properties of the final extrudate. The results demonstrated that the pressure difference, the input energy of the twin-screw, and the dissipated energy on the fluid were directly proportional to the zero-shear viscosity (eta(0)), reduced with the raise of the relaxation time constant (lambda) and raised with the raise of the power-law index (n). When the moisture content of starch fluid raised, the eta(0) value reduced, whereas the lambda value and n value increased. The pressure difference, the input energy of the twin-screw, and the dissipated energy on the fluid decreased, reducing the maximum tensile force of the final extrudate. Through numerical simulation and experimental verification, it was found that the changes of eta(0) value, lambda value, and n value restricted each other on the tensile properties of final extrudate. Based on the numerical simulation, the tensile properties of the final extrudate could be predicted through rheological parameters of starch fluid.

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