Abstract
A model of isothermal food extruder performance is described. Inferences about alternative extruder screw designs and their performance are drawn from the model. The model suggests that thread depth or diameter compression screws are superior in performance to a pitch compression screw. The advantage gained from using diameter compression screws is paid for with significantly higher rates of energy dissipation. The use of the model to characterize screws having both a compression zone and metering zone is described.
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