The Design of Food Extrusion Dies

The Design of Food Extrusion Dies

Author: Dennis Forte

Publisher:

Published: 2016-08-31

Total Pages: 336

ISBN-13: 9780994543325

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This book presents the theory and methodology used in the design of dies for extruded food and feed products. It is relevant to all types of extruded human foods and animal feeds. In addition to presenting the theory and principles underpinning die design, it uses worked examples to demonstrate the die design process. The author brings decades of industry experience to this book. Dennis Forte is a chemical engineer by training, who has spent his career in extrusion and related processes in areas of human food (breakfast cereals, snacks, pasta, confectionery, texturised vegetable protein), pet foods (dry, semi-moisture, wet texturised) and aquafeeds. He has worked in these areas with both multinational corporations and small manufacturers.


Design of Extrusion Forming Tools

Design of Extrusion Forming Tools

Author: Olga Carneiro

Publisher: Smithers Rapra

Published: 2012-12-19

Total Pages: 306

ISBN-13: 1847355196

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The design of extrusion forming tools (dies and calibrators) is a difficult task usually performed by the employment of experimental trial-and-error procedures, which can hinder the performance and cost of the tools, may increase the time to market of new extruded products and limit their complexity.This book provides detailed information on the design of extrusion forming tools. It describes the main problems to be faced when designing dies and calibrators, the most relevant polymer properties to be considered in the design process, the specific problems related to several types of conventional extrusion dies, and recent developments on the design of special dies and process modeling. It is an updated and unique book on the subject, where each chapter is prepared by internationally recognized experts. Having in mind its nature, it is expected to become a useful reference book for higher education students (both undergraduate and graduate ones), teachers, researchers and engineers active in the extrusion industry.


Extrusion Dies for Plastics and Rubber

Extrusion Dies for Plastics and Rubber

Author: Christian Hopmann

Publisher: Carl Hanser Verlag GmbH Co KG

Published: 2017-04-10

Total Pages: 479

ISBN-13: 1569906815

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This definitive book provides a comprehensive account of the full range of dies used for extrusion of plastics and elastomers. The distinctive features of the various types of dies are described in detail. Expert advice on the configuration of dies is given, and the possibilities of computer-aided design, as well as its limitations, are demonstrated. Fundamentals and computational procedures are clearly explained so that no special prior knowledge of the subject is required. The mechanical configuration, handling, and maintenance of extrusion dies are described. Calibration procedures for pipes and profiles are also discussed. This book was written for plastics engineers who need daily support in their practical work in industry and science, as well as for students preparing for their professional life. The 4th edition is brought up to date with several important additions, including coverage of multilayer (>15 layer) dies, melt encapsulation, and simulation tools (rheological/thermal CFD simulations).


Die Design for Extrusion of Plastic Tubes and Pipes

Die Design for Extrusion of Plastic Tubes and Pipes

Author: Sushil Kainth

Publisher: Carl Hanser Verlag GmbH Co KG

Published: 2017-11-06

Total Pages: 358

ISBN-13: 1569906734

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"Die Design for Extrusion of Plastic Tubes and Pipes" covers this topic from a uniquely practical perspective. The content draws on the author's over 50 years of experience in the plastics processing industry, most recently as head of the successful extrusion die manufacturing company he established in 1995. His approach is oriented toward solving production problems at the design stage using computer aided techniques for design and simulation of the plastic flow. The book provides a step-by-step guide to extrusion die design, with worked examples to illustrate problem solving. It is shown how important melt flow variables (e.g., pressure drop, shear stress, shear rate, temperature variations, and distribution variations, etc.) of key materials are determined using FEM software. The detailed drawings of complete dies for various applications that are provided constitute a rare and valuable resource. Both mono- and multilayer pipes are covered. Using the proven methods and examples from this book, the reader is well-equipped to understand dies for successful manufacture of tubes and pipes of many types. Contents: Basic Considerations Project Planning Design of a Simple Die Simulation of Melt Flow Spiral Die Monolayer Die for Tubes ∅1 mm to ∅6 mm Monolayer Die for Tubes ∅4 mm to ∅16 mm Monolayer Die for Pipes ∅50 mm to ∅125 mm Monolayer Die for Pipes ∅140 mm to ∅315 mm Coextrusion Pipe Dies Coextrusion Die (∅5 mm to ∅16 mm) Coextrusion Three-Layer Die (∅20 mm to ∅65 mm) Three-Layer-Plus-Striping Die for ∅25 mm to ∅110 mm Pipes Materials for Extrusion Dies


The Technology of Extrusion Cooking

The Technology of Extrusion Cooking

Author: N.D. Frame

Publisher: Springer Science & Business Media

Published: 2012-12-06

Total Pages: 263

ISBN-13: 1461521351

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Extrusion cooking is a specialist area of food technology because of the complexity of the interactive effects which are inherent in the system. General predictive modelling is very difficult because ingredients are diverse and can vary considerably. Modelling tends to be product specifi- new product development tends to be by experimental designs and good fortune. The emphasis of this book is on the latest and potential applications of twin screw extrusion in food production, specifically co-rotating inter meshing screw extruders. Of course, in order to develop products and maximise the extruder potential in terms of energy, product quality and output, an overall understanding of the material flow mechanism, barrel fill length and rheology is essential. The book aims to give explanations and general guidance with examples of screw design, configuration and operat ing parameters for a variety of product categories. It is also intended to help production operators diagnose the symptoms of particular problems such as temperature control, quality variation, raw material inconsistency, etc. For the product development technologist there is more than one way to make a similar product. For example, equipment manufacturers recom mend difficult methods for producing flaked corn. In addition, their machines may differ from each other in terms of screw design, power/ volume ratio, screw tip/barrel clearance, etc. , making scale-up more prob lematic.


Extrusion Dies for Plastics and Rubber

Extrusion Dies for Plastics and Rubber

Author: Walter Michaeli

Publisher: Hanser Gardner Publications

Published: 2003

Total Pages: 362

ISBN-13: 9781569903490

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The third edition of this well-received book provides a comprehensive account of the full range of dies used for extrusion of plastics and elastomers. The distinctive features of the various types of dies are described in detail. Advice on the configuration of dies is given, and the possibilities of computer-aided design, as well as its limitations, are demonstrated. The fundamentals and computational procedures are well explained so that the reader does not need any special prior knowledge of the subject. The mechanical configuration, handling, and maintenance of extrusion dies are described. Calibration procedures for pipes and profiles are also dealt with. This book was written for plastics engineers who need daily support in their practical work in industry and science as well for students preparing for their professional life.


Extrusion of Metals, Polymers, and Food Products

Extrusion of Metals, Polymers, and Food Products

Author: Sayyad Zahid Qamar

Publisher: BoD – Books on Demand

Published: 2018-02-28

Total Pages: 222

ISBN-13: 9535138375

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Extrusion is a very popular manufacturing process, especially because of its versatility in terms of materials and shapes. Representing the vast and multifaceted field of extrusion, this book contains write-ups on latest developments from experts in the field. Part (A) on Metal Extrusion contains chapters on spur gear manufacturing, stiff vacuum extrusion, and indirect extrusion for subsurface tubular expansion. Part (B) on Food and Polymer Extrusion includes chapters on extrusion cooking of functional foods, changes in nutritional properties in extrusion of cereals, physicochemical changes of starch in extrusion of corn flour, extruded aquaculture feed, optimal design of polymer extrusion dies, and extrusion cooking technology for food products.