Mechanical Analysis of Twin-Screw Extrusion of Grain Gel

IF 3.4 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Food Science Pub Date : 2025-09-11 DOI:10.1111/1750-3841.70513

Junyi Du, Jianyi Xue, Siming Zhao, Caihua Jia, Meng Niu, Yan Xu, Cuie Tang

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Abstract

In this study, we prepared rice noodles using grain gel as the raw material with a twin-screw extruder to assess the effects of extrusion temperature, screw speed and lead, and die hole diameter on the pressure distribution during extrusion. An extrusion model was established, the extrusion process was analyzed using simulation technology, and control and mechanical parameters were optimized. Along the extrusion direction, the overall pressure gradually increased. And it decreased with increasing screw lead or die hole diameter. The radial pressure in the engagement zone maximized at its center point. The outlet pressure was stable and evenly distributed, with key parameters differing. When temperature (Zone II) was 121°C, screw speed was 150 rpm, screw lead was 25 mm, and die hole diameter was 2 mm, the radial pressure (zone III-II: 5.3 ± 0.048 MPa; zone II-I: 8.7 ± 0.047 MPa) was the most homogeneous, and the material conveying was in its most stable state. Our study provided a theoretical basis for optimization of control parameters and the mechanical structure of the twin-screw extruder.

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双螺杆挤压颗粒凝胶的力学分析。

本研究以谷物凝胶为原料，采用双螺杆挤出机制备米粉，考察挤出温度、螺杆转速、导程、模孔直径对挤出过程压力分布的影响。建立了挤压模型，利用仿真技术对挤压过程进行了分析，并对控制参数和机械参数进行了优化。沿挤压方向，总压力逐渐增大。随螺杆导丝和模孔直径的增大而减小。交战区的径向压力在其中心点处最大。出口压力分布稳定均匀，但关键参数不同。当温度（II区）为121℃，螺杆转速为150 rpm，螺杆导程为25 mm，模孔直径为2mm时，径向压力（III-II区：5.3±0.048 MPa； i - i区：8.7±0.047 MPa）最均匀，物料输送处于最稳定状态。研究结果为双螺杆挤出机的控制参数优化和机械结构优化提供了理论依据。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Journal of Food Science 工程技术-食品科技

CiteScore

7.10

自引率

2.60%

发文量

412

审稿时长

3.1 months

期刊介绍： The goal of the Journal of Food Science is to offer scientists, researchers, and other food professionals the opportunity to share knowledge of scientific advancements in the myriad disciplines affecting their work, through a respected peer-reviewed publication. The Journal of Food Science serves as an international forum for vital research and developments in food science. The range of topics covered in the journal include: -Concise Reviews and Hypotheses in Food Science -New Horizons in Food Research -Integrated Food Science -Food Chemistry -Food Engineering, Materials Science, and Nanotechnology -Food Microbiology and Safety -Sensory and Consumer Sciences -Health, Nutrition, and Food -Toxicology and Chemical Food Safety The Journal of Food Science publishes peer-reviewed articles that cover all aspects of food science, including safety and nutrition. Reviews should be 15 to 50 typewritten pages (including tables, figures, and references), should provide in-depth coverage of a narrowly defined topic, and should embody careful evaluation (weaknesses, strengths, explanation of discrepancies in results among similar studies) of all pertinent studies, so that insightful interpretations and conclusions can be presented. Hypothesis papers are especially appropriate in pioneering areas of research or important areas that are afflicted by scientific controversy.