A New On-Line Technique for Morphology Analysis and Residence Time Measurement in a Twin-Screw Extruder

Kiani, A R; Burkhardt, Ulrich; Heidemeyer, Peter; Franzheim, O.; Rische, Thomas; Stephan, M.; Baetz, H.; Pallas, R.; Sahoub, M.; Zeuner, A.

doi:10.1016/b978-188420781-5.50034-6

Search citation statements

Order By: Relevance

Paper Sections

Select...

Introduction1

Citation Types

Supporting

Mentioning

Contrasting

Year Published

2004

Publication Types

Select...

Article2

Relationship

Self Cite0

Independent2

Authors

Journals

Cited by 2 publications

(1 citation statement)

References 5 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Attempts have been made to use radioactive, dielectric and optical properties of the tracer for on-line measurement of RTD in extruders. Radioactive tracers that have been used are 56 MnSO 4 ·H 2 O (Olkku et al, 1980), 64 Cu (Van Zuilichem et al, 1988, and Indium-113m (Kiani et al, 1996). The tracer activity in the die was measured either by scintillation detector or a probe.…”

Section: Introductionmentioning

confidence: 99%

On‐line Measurement of Residence Time Distribution in a Food Extruder

Choudhury

Gautam

1998

Journal of Food Science

View full text Add to dashboard Cite

A technique was based on electrical conductivity of material in a die, and used a series circuit consisting of a 5 mm dia die, a 10 ohm resistor, and a 15V dc power supply. Material conductivity was altered with addition of an electrolyte tracer at the feed inlet. Change in current flow was measured as a proportional voltage response across the resistor. Using a twin-screw extruder, with L/D 32:1, the RTD of rice flour at 15% moisture was determined using sodium nitrate as tracer. Under steady state, the voltage across the resistor was measured. The on-line results correlated well with the established erythrosine dye method. The effects of screw configuration, feed flow rate, and screw speed were precisely determined by the on-line method.

show abstract

Section: Introductionmentioning

confidence: 99%