Die Head Temperature Research Articles

Process standardization for formulating protein‐augmented corn‐based extrudates using defatted sesame flour (DSF): Sesame oil industry waste valorization

AbstractThe investigation was intended to produce the protein‐enriched extruded snack by incorporation, comprising corn flour and defatted sesame flour. Experiment was executed using central composite rotatable design through four variables, feed moisture content (10–18%, w.b), defatted sesame flour (10%–40%), die head temperature (100–160°C), and screw speed (200–300 rpm). The quality of extrudates was evaluated by examining protein content, extrudate hardness, water solubility index, and water absorption index of the product as well as bulk density, expansion ratio, and sensory attribute. The results analysis revealed that defatted sesame flour significantly did utmost influence among tested variables followed by feed moisture content, die head temperature with screw speed. The admixture symmetry with standardized extrusion process amended nutritive class of corn flour‐based extrudate in terms of protein content by 19.21 g/100 g.Novelty impact statement The defatted sesame flour (DSF) is residual; afterward, oil extraction was used for formulating novel protein‐rich extrudate. The impact of various operational and feed parameters has been investigated, standardized, and validated for formulating protein‐augmented extrudate using response surface methodology. The DSF can be utilized effectively in protein‐rich corn‐based extrudate development which has comparatively higher protein (19.21 g/100 g) content compare to the control.

Quality Prediction and Abnormal Processing Parameter Identification in Polypropylene Fiber Melt Spinning Using Artificial Intelligence Machine Learning and Deep Learning Algorithms.

Melt spinning machines must be set up according to the process parameters that result in the best end product quality. In this study, artificial intelligence algorithms were employed to create a system that detects abnormal processing parameters and suggests strategies to improve quality. Polypropylene (PP) was selected as the experimental material, and the quality achieved by adjusting the melt spinning machine’s processing parameter settings was used as the basis for judgement. The processing parameters included screw temperature, gear pump temperature, die head temperature, screw speed, gear pump speed, and take-up speed as the six control factors. The four quality characteristics included fineness, breaking strength, elongation at break, and elastic energy modulus. In the first part of our study, we applied fast deep-learning characteristic grid calculations on a 440-item historical data set to train a deep learning neural network and determine methods for multi-quality optimization. In the second part, with the best processing parameters as a benchmark, and given abnormal quality data derived from processing parameter settings deviating from these optimal values, several machine learning and deep learning methods were compared in their ability to find the settings responsible for the abnormal data, which was randomly split into a 210-item training data set and a 210-item verification data set. The random forest method proved to be the best at identifying responsible parameter settings, with accuracy rates of single and double identification classifications together of 100%, for single factor classification of 98.3%, and for double factor classification of 96.0%, thereby confirming that the diagnostic method proposed in this study can effectively predict product abnormality and find the parameter settings responsible for product abnormality.

Development of instant low glycemic rice using extrusion technology and its characterization

An instant low glycemic rice (LGR) was prepared from the broken rice, foxtail millet, barnyard millet, and quinoa using extrusion technology. For obtaining instant LGR, the effect of extruder process parameters such as screw speed, SS (30–50 rpm), and die head temperature, DHT (110–140°C) and feed moisture content, FM (26–34%wb) were evaluated on physicochemical properties viz. water absorption index (WAI), water solubility index (WSI) and total color change (∆E), and cooking characteristics viz. cooking time (CT), cooking loss (CL), and water absorption ratio (WAR). The LGR was successfully instantized with 3.65 ± 0.21 min CT, 12.05 ± 0.12% CL, 2.79 ± 0.10 WAR, 2.96 ± 0.08 g/g WAI, 4.16 ± 0.10% WSI and 18.20 ± 0.05 ∆E at the optimum condition of 34% (wb) FM, 30 rpm SS, and 110°C DHT. The LGR was significantly different (p < .05) in the physical characteristics, textural properties and crystallinity compared to the raw rice with similar FTIR spectra. Practical applications Diabetes affects a large segment of the global population uprising the blood glucose level due to the consumption of high glycemic index (GI) foods. Though rice is a staple food, its high GI value makes it unsuitable for the diabetic population. Therefore, an alternative to it, an instant low GI rice (LGR) with GI ≤ 55 using broken rice, foxtail millet, barnyard millet and quinoa was developed using extrusion technology. This would help to reduce the blood sugar level in diabetic individuals and provide an opportunity for the industry to commercialize such a novel product.

Integration of multivariate control charts and decision tree classifier to determine the faults of the quality characteristic(s) of a melt spinning machine used in polypropylene as-spun fiber manufacturing Part I: The application of the Taguchi method and principal component analysis in the processing parameter optimization of the melt spinning process

Melt spinning is the most extensively used method of fabricating polymeric fibers in the textile industry. This series of studies aimed to construct an automatic abnormality diagnosis system for polypropylene (PP) as-spun fiber produced by the melt spinning process. Part I of this study aimed to construct the processing parameter optimization for the PP as-spun fiber produced by the melt spinning machine. The product quality resulting from the processing parameters of the melt spinning process included six control factors: extruder temperature, gear pump temperature, die-head temperature, rotational speed of extruder, rotational speed of gear pump, and take-up speed. The quality characteristics included fiber fineness, breaking strength, breaking elongation, and modulus of resilience. The quality data were derived from the experiments, the design of which were based on the orthogonal array of the Taguchi method in order to calculate the signal-to-noise ratio, analysis of variance, and confidence interval. Principal component analysis was then applied to eliminate the multi-correlation of the output responses and transform the correlated responses into principal components, to obtain multi-quality optimum processing parameters. These optimum parameters, including the extruder temperature (180°C), gear pump temperature (220°C), die-head temperature (240°C), the rotational speed of the extruder (7.5 rpm), the rotational speed of the gear pump (15 rpm), and take-up speed (700 rpm) would later be used to build a prediction of an abnormality diagnosis system for identification of fault processing parameters in a melt spinning machine in Part II of this study.

Food Grains and Jaggery-based Expanded Food: Optimization of Process Variables, Protein Efficiency Ratio and Consumer Acceptability

Extrusion parameters for nutritious expanded food with jaggery were optimized following box-benken design using Response Surface Methodology. Jaggery and feed moisture affected physical properties, while nutritional and sensory properties of products were influenced by jaggery only. Optimized level of extrusion parameters consisted of 100 oC die head temperature, screw speed of 304 rpm, 14 % moisture and 4 g jaggery per 100 g of formulation with 80 % maize, 14 % defatted soy-meal, and 6 % sesame-based formulation having overall desirability of 0.807. This expanded food showed expansion ratio of 3.57, 173.76 kg.m-3 bulk density, 15.18 % protein with 72.55 % invitro protein digestibility and 2.63 protein efficiency ratio, 1.97 % total minerals, 2.9 mg.100 g-1 iron, 158 mg.100 g-1 calcium with acceptability score of 8.2 that also indicated the consumer acceptability ≥7 by 95.37 % using 9-point hedonic scale.

Effect of material parameters and machine parameters on physical property of extrudates prepared from different blends of sattu and kodo

In the present study extrudates were prepared to identify the optimum machine parameters and prepare good quality ready to eat extruded snacks from a suitable blend of sattu and kodo Extrusion aims at producing a voluminous, expanded, crispy product resembling a baked product. The increase in proportion of sattu and die head temperature increases the water absorption index. The water absorption index achieved a maximum value of 58.5% and a minimum value of 48.7%. The bulk density increases with the increase in moisture content increases in proportion of sattu and the increase in barrel temperature with decrease in die head temperature and increase in screw speed. The bulk density achieved a maximum value of 0.60 g/mm3 and a minimum value of 0.46 g/mm3.

Effects of extrusion process conditions on system parameters; physicochemical properties and cooking characteristics of extruded fortified rice kernels

Fortified rice kernels (FRK) have emerged as innovative fortified product containing essential minerals and vitamins. Broken rice flour and micronutrient premix containing iron, folic acid and vitamin B12 were used to prepare FRK using a pilot scale twin screw extruder (TSE). Effect of extrusion parameters such as die head temperature (70–110 °C), extruder screw speed (40–80 rpm), feeder screw speed (20–60 rpm) and feed moisture content (26–34% wb) on the system parameters (torque, die head pressure and mass temperature), physicochemical properties (true density, water absorption index and water solubility index) and cooking characteristics (cooking time, cooking losses and water absorption ratio) of FRK were evaluated. Torque, mass temperature and die pressure varied from 12.77 to 15.23 Nm, 79.54–116.87 °C, and 25.98–41.46 bar, respectively, while the true density, water absorption index and water solubility index of FRK varied from 1.423 to 1.493 g/cc, 3.05–4.34 and 3.34–3.79%, respectively. Cooking time, cooking losses and water absorption ratio of FRK varied from 12.91 to 16.75min, 21.83–58.51%, 0.38–2.64, respectively. The results of response surface methodology (RSM) were compared with artificial neural network (ANN). ANN models were found to be best suitable for prediction of the responses than RSM.

Effects of extruder die head temperature and pre-gelatinized taro and broken rice flour level on physical properties of floating fish pellets

Two experiments were conducted to investigate the effects of pre-gelatinized (PG) taro and broken rice and extruder die temperatures on the physical properties of extruded pellets. The first experiment was conducted to evaluate the effects of PG taro and extruder die head temperature (125, 140, 155 and 170 °C) and a subsequent experiment was conducted using PG broken rice instead. All the blends were preconditioned to a 40% moisture content and then extruded using a single screw extruder. The three zones of the barrel temperature profile (70, 90 and 100 °C) and screw speed (150 rpm) of the extruder were constant throughout the extrusion cooking process. The physical properties of the pellets included floatability, expansion ratio, bulk density, pellet durability, water absorption and solubility, moisture content and pellet microstructure. The findings showed in both experiments that PG taro and broken rice inclusion levels and die temperature had significant effects on most of the physical properties of the pellets except for pellet durability index. Changing the inclusion rate of PG taro and broken rice from 15 to 25% significantly increased the expansion ratio and floatability of the extruded pellets. Similarly, as the die temperature was elevated in both experiment, the floatability of the extruded pellets in diet containing PG taro and broken rice increased by 114.62% and 21.88%, respectively. It was also noted that use of PG taro and broken rice resulted in highly durable pellets in all treatments. Further, microstructure analysis of the extruded pellets revealed that using PG taro and broken rice, the surface of the extruded pellets became coarser when the die temperature was elevated from 125 to 170 °C and the PG taro and broken rice inclusion level was at 15%. In conclusion, pre-gelatinized taro and broken rice could be used to manufacture higher quality floating pellets.

English

This study was conducted on the effect of processing parameters i.e. moisture content of feed (8, 10, 12, 14, and 16 %) and blend ratio of little millet : defatted soy flour (60:40, 70:30, 80:20, 90:10, and 100:00) and operational parameters of extruder i.e. barrel temperature (60, 80, 100, 120, and 140o C), screw speed (60,80, 100, 120 and 140 rpm) and die head temperature ( 80, 100, 120, 140 and 160o C) on nutritional properties of extrudate (protein content, Carbohydrates and fibre). It was found that the second order model has showed the strong association between variable under study with the response variable due to high value of R2. In this model the blend ratio which is highly significant for changing the pattern of protein, carbohydrates and fibre content of extruded. The extruded product with 60:40 blend ratio prepared at 12% moisture content, recorded highest protein content (21.32%) at barrel temperature 100oC, die head temperature 120oC and screw speed 100 rpm. The carbohydrates and fibre in the extruded was found maximum 67% and 6.76% respectively, which prepared by 100% little millet of 12% moisture content at barrel temperature 100oC, die head temperature 120oC and screw speed 100 rpm.

A Taguchi approach on optimal process control parameters for HDPE pipe extrusion process

High-density polyethylene (HDPE) pipes find versatile applicability for transportation of water, sewage and slurry from one place to another. Hence, these pipes undergo tremendous pressure by the fluid carried. The present work entails the optimization of the withstanding pressure of the HDPE pipes using Taguchi technique. The traditional heuristic methodology stresses on a trial and error approach and relies heavily upon the accumulated experience of the process engineers for determining the optimal process control parameters. This results in setting up of less-than-optimal values. Hence, there arouse a necessity to determine optimal process control parameters for the pipe extrusion process, which can ensure robust pipe quality and process reliability. In the proposed optimization strategy, the design of experiments (DoE) are conducted wherein different control parameter combinations are analyzed by considering multiple setting levels of each control parameter. The concept of signal-to-noise ratio (S/N ratio) is applied and ultimately optimum values of process control parameters are obtained as: pushing zone temperature of 166 °C, Dimmer speed at 08 rpm, and Die head temperature to be 192 °C. Confirmation experimental run is also conducted to verify the analysis and research result and values proved to be in synchronization with the main experimental findings and the withstanding pressure showed a significant improvement from 0.60 to 1.004 Mpa.

Assessment of Textural Properties of Brown Rice based Ready to Eat Extrudate Snacks Blended with Water Chestnut and Safed Muesli Powder

Objective: The main objective of this finding was to assess the textural properties of brown rice based ready to eat extrudate snacks blended with water chestnut and safed musli powder. Method/Statistical Analysis: Extrusion cooking technology was used for the production of extruded snacks. In this research work, the effects of feed parameters i.e. feed moisture (10- 18 %), blend ratio of brown rice:water chestnut flour: safed musli powder (80:18:2–80:10:10) and machine parameters of single screw extruder i.e. screw speed (120-200 rpm), barrel temperature (120-2000 C) and die head temperature (160-2400 C) on the textural properties of extrudates (i.e. hardness and crispiness) were analyzed using response surface methodology. Finding: Optimum parameters for highly acceptable products with 13% moisture content of feed and 3% concentration of safed musli powder that were extruded at the screw speeds (180 rpm), barrel temperature (1880 C) and die head temperature (1700 C) presented the lower hardness (2.6 Kg) and higher crispiness (22). Application: Textural properties of ready to eat extrudate snacks are perceived by the final consumer as criteria of qualityKeywords: Brown Rice, Extrudate, Extrusion Cooking, Safed Musli Powder, Textural Properties, Water Chestnut

Effect of Single Screw Extrusion Parameters on Textural Properties of Rice based Expanded Snacks Enriched with Okara

Objective: The objective of present research work is to investigate the effect of single screw extrusion parameters on textural properties of rice based expanded snacks enriched with okara. Method/Analysis: The expanded snacks were prepared through extrusion cooking of broken rice (Oriza Sataiva L) with Okara (a by-product of soy milk)by using a Brabender single-screw extruder. The effects of machine parameters (i.e. barrel temperature (120-160°C), die head temperature (160-200°C), screw speed (50-90 rpm)) and feed parameters (i.e. blend ratio of broken rice and okara (70:30-90:10) and moisture content of feed (14-22 percent w.b.) were analyzed using Response Surface Methodology (RSM) with central composite rotatable design. Multiple regression equations and various response surface plots were generated to show the impact of each independent parameter on the quality of extruded snacks. Findings: The extruded snacks textural characteristics (hardness and crispness) were determined by texture analyser. The product textural characteristics were found to be most dependent on feed moisture content, blend ratio, barrel temperature and die head temperature. The presence of okara in blend ratio contributed to decrease the crispness and to increase in hardness of extrudate. Applications: This research effort to encourage the utilization of by-products of rice mill and soy milk units for the production of new value added expanded snacks. Textural properties (Hardness, Crispness etc.) of expanded snacks have prime importance in the acceptability of extruded product among the consumers.

Textural Properties of Kodo (&lt;I&gt;Paspalum scrobiculatum L.&lt;/I&gt;) based Soy Fortified Ready to Eat Extruded Snacks using Response Surface Methodology

Background/Objective: The aim of this research work is studied the textural characteristics of extruded Kodo millet-defatted soy-water chestnut flours and optimizing the extrusion process using response surface methodology. Methods/Statistical Analysis: Response Surface Methodology (RSM) with Central Composite Rotatable Design (CCRD) was used to investigate the textural properties of extruded Kodo Millet Flour (KMF)-Defatted Soy Flour (DSF)-Water Chestnut Flour (WCF) blends in a Brabender single screw extruder. Texture Analyzer System (make from Stable Micro System, UK, model: TA-XT2i) is a highly scientific device was used for determination of mechanical properties of extrudates with the help of cylindrical and needle probes. Findings: Processing parameters of feed including moisture content of feed (MCF), Blend Ratio (BR), operational parameters of extruder like Barrel Temperature (BT), Die Head Temperature (DHT) and Screw Speed (SS) were optimized for textural properties of extrudates. The value of hardness and crispness of extrudates ranged from 4.63 to 23.02 N and 8.3 to 18.9 respectively and it had a mean value of 11.68 N and 14.58 respectively. The optimum values obtained for MCF, BR, DHT, BT and SS are 10.0%, 20% DSF, 2200C, 1800C and 100 rpm, respectively. The corresponding optimum values of crispness and hardness were 17.43 and 5.54 N respectively. Application: Texture is one of the key quality attributes used in the processed food industry to assess product quality and acceptability.

Effect of Die Head Temperature at Compounding Stage on the Degradation of Linear Low Density Polyethylene/Plastic Film Waste Blends after Accelerated Weathering

Accelerated weathering test was performed on blends of linear low density polyethylene (LLDPE) and plastic film waste constituting the following percentages of polyolefin polymers (wt.%): LLDPE (46%), low density polyethylene (LDPE, 51%), high density polyethylene (HDPE, 1%), and polypropylene (PP, 2%). Compounded blends were evaluated for their mechanical and physical (optical) properties. The impact of photodegradation on the formulated blends was studied, and loss of mechanical integrity was apparent with respect to both the exposure duration to weathering and waste content. The effect of processing conditions, namely, the die head temperature (DHT) of the blown-film assembly used, was investigated in this work. It was witnessed that surpassing the melting point of the blends constituting polymers did not always result in a synergistic behaviour between polymers. This was suspected to be due to the loss of amorphous region that polyolefin polymers get subjected to with UV exposure under weathering conditions and the effect of the plastic waste constituents. The total change in colour (ΔE) did not change with respect to DHT or waste content due to rapid change degradation on the material’s surface. Haze (%) and light transmission (%) decreased with the increase in waste content which was attributed to lack of miscibility between constituting polymers.

Effect of Extrusion Processing on Phenolics, Flavonoids and Antioxidant Activity of Millets

The study was aimed to evaluate the effect of different extrusion treatments on total phenolic content, total flavonoids and antioxidant activity of finger millet and sorghum. The flours were subjected to eight different extrusion treatments at varying feed moisture, die head temperature and screw speed. Statistical analysis revealed that the total phenolic content (TPC), total flavonoid content (TFC) and antioxidant activity (FRAP, DPPH, TEAC) of extruded finger millet and sorghum flours was reduced significantly (p < 0.05) over their native counterparts. However, extrusion at high feed moisture, low temp and high screw speed (HM/LT/HS) retained considerable percentage of bioactives. Maximum retention of TPC, TFC and FRAP was observed as: 54%, 78% and 57% in finger millet respectively and 87%, 89% and 86% in sorghum, respectively. High retention of bioactives in extruded millet flours demonstrated their enormous potential for the development of phenolic and antioxidant rich ready-to-eat snacks.

Protein Enriched Multigrain Expanded Snack: Optimization of Extrusion Variables

In the present study, effect of extrusion variables was evaluated on physical properties of multigrain extrudates. Experiments were designed using central composite rotatable design with independent variables i.e. feed moisture (14–18 % wb), die head temperature (90–110 °C), and screw speed (330–350 rpm). Six responses viz. Expansion ratio (ER), water absorption index (WAI), water solubility index (WSI), bulk density (BD), hardness and overall sensory acceptability were analyzed to obtain optimized extrusion parameters. ER, WAI, WSI, BD, hardness and overall sensory acceptability ranged from 2.64 to 3.18, 3.74 to 5.22 g/g, 20.92 to 45.37 %, 87.14 to 158.90 kg/m3, 23.27 to 68.17 N and 7.1 to 8.2, respectively. Feed moisture had significantly (p < 0.001) negative correlation with ER, WAI, WSI and overall acceptability and positive with BD and hardness. Effect of die head temperature was opposite to that of feed moisture on various physical parameters. ER, WSI and overall acceptability increased with increasing screw speed. Based upon multiple response optimization, optimized conditions were feed moisture: 14 %; die head temperature: 110 °C; and screw speed: 342.4 rpm (342) with maximum desirability (0.93). Protein, calcium and iron in the optimized sample were 15.5 %, 116.6 mg/100 g and, 4.3 mg/100 g, respectively.

Property modification and process parameter optimization design of polylactic acid composite materials. Part I: polylactic acid toughening and photo-degradation modification and optimized parameter design

The aims of this series of studies were to improve the characteristics of polylactic acid (PLA) composites, including toughness modification and photo-degradability suppression. For toughness modification, polybutylene succinate (PBS) was used to modify the toughness of PLA material, and for photo-degradability suppression, ultraviolet (UV) absorbers and hindered amine light stabilizers (HALS) were used to restrain the photo-degradability of PLA material. The composite granules were produced by twin-screw extrusion followed by film extrusion, and the Taguchi method and principal component analysis are used to optimize processing parameters for toughening modification analysis. Through differential scanning calorimetry testing and melt flow index analysis it was determined that this combination of PLA-based composite material had good compatibility, processing flowability and weather resistance. Compared with pure PLA, it was found that the bending strength was decreased by 27.49%, the tensile strength was increased by 13.47% and impact strength was increased by 22.95%, when the processing parameter of the PBS blending ratio was 10 wt% and the mixing of UV absorbers and HALS blending ratio was 0.5 wt%. The screw speed of the twin-screw mixer extruder was 200 rpm, and the die head temperature was 220℃. After 480 hours of UV accelerated aging testing, the retention rate of tensile strength was 94.86%, which is higher than that of pure PLA by 44%. The retention rate of breaking elongation was 85.17%, which was higher than that of pure PLA by 35.17%.

Optimization of extrusion parameters for development of ready-to-eat breakfast cereal using RSM

Designed experiments were conducted to optimize the operating conditions during the preparation of multi-grain extrudates (rice 45.4%, wheat and maize 27.3% each) with moisture content (14, 16, 18%) at die head temperature (125,150,175°C) and screw speed (400,500,600 rpm). Suitable statistical models were fitted using Response Surface Methodology and functional properties were analyzed for optimization. Moisture content and die head temperature had a significant effect on the SEI, WAI, WSI, color and texture whereas SME is more dependent on the screw speed and die head temperature. Optimum processing conditions of 14% moisture content, 125°C die temp and 600 rpm screw speed were recorded. The predicted responses for SEI, WAI, WSI, color and texture were 7.72, 4.5, 13.23%, 31.21, 35.37 N. The difference between the predicted and actual values of models for SEI, WAI, WSI, color, Texture and SME were non-significant.

Enhancing an Extruded Puffed Snack by Optimising Die Head Temperature, Screw Speed and Apple Pomace Inclusion

Extrusion cooking is recognised as a smart technology for food processors. It requires low cost, high temperature, short-time process and few ingredients to create a puffed snack. The only drawback is that it contains multiple parameters that need to be rigorously trialled to develop an optimal process. This study investigated the effects of two extruding parameters (die head temperature and screw speed) and examined the addition of apple pomace into a corn flour-based extruded snack formulation. A response surface design was utilised. A D-optimal design was chosen, which generated 21 combinations; within these combinations, the control formulation existed. Extrudate characteristics, i.e. bulk density and porosity, textural properties, cooked starch properties and moisture, were analysed. Screw speed was found to have the greatest effect on extrudate quality, e.g. bulk density increased as the screw speed increased (p < 0.001). Both apple pomace addition and screw speed impacted expansion ratio; as they increased, expansion decreased (p < 0.0001). The optimised and validated formulation contained the following parameter levels: 7.7 % apple pomace, 150 °C die head temperature and a screw speed of 69 rpm. As apple pomace and corn flour are naturally gluten free, the extruded product would appeal to people who suffer from intolerances, allergies and coeliac disease.

Factorial optimisation of the effects of extrusion temperature profile and polymer grade on as-spun aliphatic–aromatic co-polyester fibres III: mechanical properties

The effect of extrusion temperature profile in the melt‐spinning process of as‐spun linear aliphatic–aromatic co‐polyester (AAC) fibres upon their mechanical properties and process productivity was modelled by using factorial experimental designs. After the viscoelastic and morphology characteristics of the polymer were considered using Differential Scanning Calorimetry and Melt Flow Index (MFI), the rheological data were used to determine the enhanced melt‐spinning temperature of the six heating zones in the process. Tensile strength, elongation at break, modulus and fibre productivity (g/min) of the melt‐spinning process have been quantitatively assessed as responses to polymer grades and extrusion zone temperature. The optimisation of mechanical properties and productivity helps in understanding and controlling the most desired properties in the produced fibre. It has been noted that the die head temperature (spinning temperature), the polymer grade and their interaction are the most significant factors affecting the mechanical properties. Analysis of the fibre productivity shows that the polymer grade and its interaction with the die head temperature is significant in terms of influencing the output of the melt‐spinning process, which could be related to the polymer molecular weight and polymer structure. There is an interaction between polymer grade and feeding zone temperature which is related to the material supply action in the feeding zone. The friction between the screw and the material is affected by heating action, which affects the moisture content and the molten material rheology. By adjusting the extrusion temperature profile and selecting the more applicable spin‐able polymer grade through a statistical forecasting model, the combination of the cost related to material grade and processing cost controls the fibre production cost. The fibre made of low MFI grade has better structure and mechanical properties than that made of the higher MFI grade, and the former will be preferred for future work. With previous work related to the effects of extrusion temperature profile on the fibre structure, the present paper will help in developing the production process of biodegradable linear AAC fibres.