4.7 Article

Analysis of the dispersive mixing efficiency in a twin-screw extrusion processing of starch based matrix

Journal

JOURNAL OF FOOD ENGINEERING
Volume 115, Issue 1, Pages 132-143

Publisher

ELSEVIER SCI LTD
DOI: 10.1016/j.jfoodeng.2012.10.008

Keywords

CFD; Dispersive mixing; Extrusion; Droplet breakup; Encapsulation; Plasticized starch; Food extrusion

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The flow of plasticized maize starch in a co-rotating twin screw extruder was simulated by using computational fluid dynamics (CFD). Sensitivity of the simulation to the selected viscosity model was analyzed. The results suggest that about 16 times increase in zero shear viscosity has no influence on the flow, whereas a slight change in viscosity at the shear thinning region leads to significant increase in pressure drop along the mixing zone of extruder. Simulation results were validated quantitatively by experimental data. Furthermore, the flow type and profile in the extruder were discussed by using the influence of screw speed and screw configuration as exemplary process parameters. To evaluate the dispersive mixing efficiency, material specific critical capillary number was implemented into particle tracking simulations. Maximum shear stress generated at the tip of the screws was used to calculate the maximum capillary ratio, and therefore to determine the dispersive mixing efficiency. The results show that increase in screw speed led to better dispersive mixing, although the generated shear stresses decreased. To investigate the influence of screw geometry, two different screw configurations were simulated. The results show that the dispersive mixing efficiency can be improved by using reverse kneading blocks at which more particles are exposed to high shear stresses. (C) 2012 Elsevier Ltd. All rights reserved.

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