Effects Of Extrusion Parameters Research Articles

Extrusion limit diagram of Mg–5Bi–3Al–1Zn alloy and effects of extrusion parameters on its microstructures and mechanical properties

Hot-compressive tests and finite element simulations were carried out to construct an extrusion limit diagram of a Mg–5Bi–3Al–1Zn (wt.%) alloy in this work. It was observed that 310 °C became a dividing line, below which the safe extrusion zone was narrow because the stress required to induce the plastic flow of alloy was higher than the pressure limit. Once the temperature exceeded this critical temperature, a wide safe extrusion zone controlled by the cracking limit was attained. The theoretical maximum ram extrusion speed was calculated as approximately 48 mm/s at 310 °C. No hot cracks occurred on the surface of alloys extruded at 30 and 44 mm/s; while at 56 mm/s, obvious orange peel defects were observed. Through further microstructural observation, the 44 mm/s extruded alloy exhibited a complete dynamic recrystallization structure with an average grain size of 21.9 μm, along with a relatively weak basal fiber texture (with a maximum pole intensity of 5.8) and plentiful nano-Mg3Bi2 phases. These microstructure features led to superior tensile properties (namely a tensile yield strength of 270 MPa, an ultimate tensile strength of 375 MPa and an elongation of 15%) at the high-speed extrusion.

Microstructure and mechanical properties of longitudinal weld in 6005A aluminum alloy profile extruded by a porthole die

Porthole die extrusion experiments were carried out on 6005A aluminum alloy under the billet heating temperatures of 420–570 °C and ram speeds of 1–120 mm/min. The effects of extrusion parameters on the microstructure and mechanical properties in the longitudinal weld of profiles were investigated. It was found that the crystal orientation of longitudinal weld region showed the characteristics of gradient arrangement with different oriented grains wrapped in layers and symmetric along the welding line. The Copper{112}<111> grains are formed at the welding line under the combined effect of shear and compression, and the Goss{110}<100> grains are formed on their both sides due to dynamic recrystallization. A shear band is formed when part of metals flow through the 45° inclination angle of port bridge due to a sudden change in velocity, causing the Goss{110}<100> texture in local region to rotate to Brass{110}<112> texture. The 6005A aluminum alloy profiles mainly contain β (Mg2Si) phase, Q (Al3Mg9Si7Cu2) phase, AlCrMnSi phase and AlFeMnCrSi phase. Appropriately increasing billet heating temperature and ram speed can promote dynamic recrystallization and the dissolution of β-phase and Q-phase, thus improving the strength and hardness of the profile. However, when the billet heating temperature is too high, the strength and hardness are reduced instead due to grain coarsening. The profile extruded at billet heating temperature of 510 °C and ram speed of 120 mm/min has the best mechanical properties, with the tensile strength in 0° direction and hardness at the welding line of 179.93 MPa and 52.2 HV, respectively.

Extrusion limit diagram of AZ91–0.9Ca–0.6Y–0.5MM alloy and effects of extrusion parameters on its microstructure and mechanical properties

Abstract An AZ91–0.9Ca–0.6Y–0.5 MM (AZXWMM91100) alloy, which has higher corrosion resistance, ignition resistance, and extrudability than a commercial AZ91 alloy, has been developed recently. In this study, the AZXWMM91100 alloy is extruded at various temperatures (300–400 °C) and ram speeds (1–14.5 mm/s), and the cracking behaviors, microstructure, and tensile properties of the extruded materials are systematically analyzed. On the basis of the pressure limit and surface and internal cracking limit, the extrusion limit diagram providing a safe extrusion processing zone is established. All of the materials extruded at temperatures and speeds within the safe extrusion processing zone have high surface quality and moderate tensile ductility with an elongation higher than 10%. Moreover, they have a fully recrystallized grain structure and contain undissolved particle stringers arranged parallel to the extrusion direction. The grain size of the extruded material does not show any relationship with the Zener–Hollomon parameter (Z). However, the yield strength (YS) of the extruded material is inversely proportional to the logarithm of the Z value, and their relationship is expressed as YS = −31.2•log(Z) + 536. These findings may broaden the understanding of the AZXWMM91100 alloy with excellent chemical and physical properties and provide valuable information for the development of high-performance extruded Mg products using this alloy.

Effect of extrusion parameters on microstructure, mechanical properties and damping capacities of Mg-Y-Zn-Zr alloy

In this work, different extrusion processes were carried out on a Mg-3.16Y-1.85Zn-0.37Zr (wt%) alloy containing long period stacking ordered (LPSO) phases. The effect of extrusion parameters on the microstructure, mechanical properties and damping capacities of the alloy were investigated. The results show that the alloy extruded at 360 °C and a ratio of 9:1 shows good comprehensive properties with a tensile yield strength (TYS) of 280 MPa, ultimate tensile strength (UTS) of 330 MPa, elongation (EL) to failure of 21% and damping value Q−1 of 0.023 (strain amplitude ε = 10−3) at room temperature (RT). As the extrusion temperature or ratio increases, the strength decreases and EL increases, while the damping value of ε = 10−3 at RT is slightly down due to the decrease in the LPSO phase and dislocation density. All as-extruded alloys show a similar variation tendency for the relationship between Q−1 and test temperature T, with elevated temperature (ET) damping capacities Q−1 > 0.01 at a frequency of 1 Hz and T > 300 °C. Strengthening mechanisms for mechanical properties of the as-extruded alloys have also been analyzed, and the damping capacities are also discussed in terms of the Granato-Lücke (G-L) dislocation theory and grain boundary sliding. The results of the present work provide a new perspective for further developing high-performance Mg-Y-based alloys with both high damping and excellent comprehensive mechanical properties by careful tailoring of the extrusion process parameters.

Development and Performance Evaluation of a Single Screw Extruder for the Production of Floating Fish Feed

An extruding machine for the production of floating fish feed was designed and fabricated. Performance evaluation of the fabricated floating fish feed extruding machine was done. The design of the hopper; shaft, barrel, screw and die of the machine were done using standard equations. Effect of extrusion parameters which are moisture content (20% 25%, 30%, 35%, and 40%) die size (2 mm, 4 mm, 6 mm, 8 mm and 10 mm) and screw speed (150 rpm; 200 rpm, 250 rpm, 300 rpm and 350 rpm) on expansion ratio, floatability, specific mechanical energy and efficiency were evaluated. The result shows that moisture content has significant effect on all the variables, as highest expansion ratio of 32% was obtained at 30% moisture content and 6 mm die size. Highest feed floatability was 97% at 30% moisture content and 6 mm die size. The highest specific mechanical energy of the machine was 30 kJ/kg at 40% moisture content and 4 mm die size. Die size variation also shows high impact on the machine performance, showing highest efficiency of 83% at 10 mm die size and 250 rpm while the floatation rate was 98% at 6mm die size. Screw speed has significant effect on efficiency having the highest as 85% at 150 rpm and floatability of 93% at 150 rpm while the specific mechanical energy of 29 kJ/kg was the highest at 350 rpm. Operation condition was at its best at 30% moisture content; 6 mm die size and 150 rpm of screw speed. The feed moisture content, machine die size and screw speed have significant effect on the performance of the machine. Careful selection and combination of these factors will give optimum performance of the machine during extrusion of resin.

Effect of extrusion parameters on the interaction between rice starch and glutelin in the preparation of reconstituted rice

Reconstituted rice produced by extrusion has been attracted attention due to nutritional fortification and convenient production. Nevertheless, how to achieve desirable qualities and physicochemical properties of reconstituted rice nearly to natural rice by regulating extrusion process parameters is difficult. Herein, rice starch/glutelin mixture as raw material of reconstituted rice was extruded at varying extrusion conditions. Specific mechanical energy (SME) and sectional expansion index (SEI) dropped with rise in density (R2 = 0.9117 and 0.8207). Solubility was enhanced with increase in product temperature (R2 = 0.9085), color darkened and shifted to reddish and yellowish as extrusion temperature increased (R2 = 0.8577). These trends were well fitted by sigmoid models. Furthermore, SME enhanced hydrophobic and electrostatic interactions between rice starch and glutelin and caused the reduction in crystallinity and thermal stability, promoting the formation of a bi-continuous matrix of protein aggregates with rice starch. The obtained results can be applied to guide the production of reconstituted rice with desirable qualities.

Rice bran meat analogs: Relationship between extrusion parameters, apparent properties and secondary structures

For enriching nutrition of meat analogs, rice bran (RB) was added into meat analogs and the effects of extrusion parameters (moisture content, temperature and screw speed) on the apparent properties and structural characteristics of RB meat analogs were studied. The results showed that with increasing moisture content, the β2 structure of RB meat analogs was transformed into β-turn, resulting in a decrease in hardness and tensile force. With increasing temperature (<170 °C), the intermolecular hydrogen bond was enhanced, which leaded to the increase of hardness and tensile force. With increasing screw speed, the tensile force increased first and then decreased and reached the maximum at 280 r/min, which caused by the enhancement of intermolecular hydrogen bond. By adjusting extrusion parameters, L* was increased by the decrease of random coils, while tensile force was increased by the enhancement of intermolecular hydrogen bond.

Effects of extrusion parameters on physical &amp; textural properties of sorghum, barley, and chickpea‐based composite extruded products

A new food formulation from cereal, millet, and pulse sources is a novel approach to prepare complete nutrition food. Sorghum, barley, and chickpea were used to prepare an extruded snack food. A twin-screw extruder was used to prepare expanded products from different blends of sorghum and barley flours with the fixed proportion of chickpea flour. The effects of feed moisture (FM), barley level (BL), barrel temperature (BT), and screw speed (SS) on the physical and textural properties of snack were studied using response surface methodology. The response variables such as sectional expansion index, water absorption index, water solubility index, hardness, and crispness were determined. All the variables were significantly affected by FM, BL, BT, and SS. The results depicted that sorghum-barley-chickpea-based extruded product was practicable with the following processing factors at their optimum values such as 12%, 25%, 176°C, and 151 rpm for FM, BL, BT, and SS, respectively. Practical applications Expanded sorghum-barley-chickpea extrudates can be obtained with the addition of barley flour up to 35%. Our results revealed that the addition of 25% barley level is better compared to others with little effect on the expansion of products.

Effect of extrusion parameters on physical and functional quality of soy protein enriched maize based extruded snack

The effect of extrusion parameters like barrel temperature (100-150°C), screw speed (110-350 rpm) and feed moisture content (12-20% wb) on product quality of extruded products prepared from composite mixture was performed. Central composite rotatable design was used to frame the experiment and statistically analyzed the data. The effect of parameters on expansion ratio (ER), bulk density (BD), hardness (H), crispness (Cr), water absorption index (WAI) and water solubility index (WSI) of extruded products were investigated and found significantly. The feed moisture had positive effect on BD, hardness and WAI whereas negative effect on ER, crispness and WSI of the extruded products. The barrel temperature and screw speed had negative effect on BD, hardness and WAI whereas reverse effect on ER, crispness and WSI. The developed models for all the product qualities were significant at 1% level. ER, BD, hardness, crispness, WAI and WSI values of extruded products was ranged from 2.017–3.391, 0.13–0.28 g/cm3, 12.43–19.04 N, 10–25 fractures, 5.76–7.25 g/g and 12.76–20.97%, respectively. The higher expansion ratio, crispness and WAI along with lower bulk density, hardness and WSI of extruded product were found at the process parameters combination of feed moisture 14% (wb), barrel temperature 110°C and screw speed 301 rpm.

Effects of extrusion parameters on properties of 3D printing concrete with coarse aggregates

Different extrusion systems have been widely used in previous studies, researches on the influence of nozzle directions and scrapers on properties of 3D printing concrete (3DPC) were however very limited. Therefore, the buildability, mechanical properties, and microstructure of concrete printed by different nozzle directions and scrapers were studied in this investigation. It has been found that the vertical extrusion force would reduce buildability, whereas increase the mechanical properties of 3DPC. Microstructure indicates that the interlayer porosity of concrete printed by vertical nozzle is 79.8% of that printed by horizontal nozzle. Besides, compared with the vertical nozzle without scraper (VN), the vertical nozzle with 40 mm-height scrapers (VN-40S) could reduce the vertical deformation of 3DPC by 20%−25% and increase the flexural strength parallel to the printing direction of 3DPC by 44%–49%. The interlayer porosity of concrete printed by VN-40S is 70.1% of that printed by VN. Longer scrapers could influence more printed layer fresh concrete, so the porosity is further reduced. Finally, a discrete element method (DEM) and automatic scraper system are discussed for the future work of 3DPC.

Https://www.siftdesk.org/article-details/Application-of-RSM-in-modelling-and-Numerical-optimisation-of-proximate-composition-of-instant-Extruded-kunun-gyadaporridge-from-the-blend-of-sorghum-groundnut/10788-siftdesk

The effect of extrusion parameters on the proximate composition of Kunun-Gyada extrudates was investigated. Fifteen experimental runs were generated using Box-Behnken (RSM) designs and were processed in a single-screw extruder (WSSH-40, Runxiang). The results were subjected to statistical analyses to evaluate for significant (0.01 ≤ p ≤ 0.05) effects between the blends and the extrusion parameters. There was an increase in proximate mean composition of the extrudates, crude protein 11.60 to 13.70%, ash 1.00 to 1.13%, with decrease in both moisture content, crude fiber, crude fat and carbohydrates ranges from 8.60-7.31%, 3.03-2.96%, 6.99-5.40% and 72.32-75.57% respectively. The R2 of all the models were greater than 78% and all were having a non-significant lack-of-fit test. In view of the operability in actual production, the optimal conditions were adjusted as follows: 21.0% FC, 25.0% MC and 110oC BT. Under the adjusted conditions, the responses were 7.89% moisture content, 13.02% crude protein, 3.010% crude fibre, 5.802% fat, Ash 1.070% and 67.268% carbohydrate indicating that the model was adequate for the optimization process. The optimal result could produce kunun-gyada suitable for instant porridge which can potentially be use for industrial projection and sustainable food and nutritional security.

Effect of Extrusion Parameters on Short Fiber Alignment in Fused Filament Fabrication.

Additive manufacturing by material extrusion such as the widespread fused filament fabrication is able to improve 3D printed part performance by using short fiber reinforced composite materials. Fiber alignment is critical for the exploitation of their reinforcing effect. This work investigates the influence extrusion parameters have on the fiber alignment by conducting set of experiments on the process parameters determining whether the flow under the nozzle is convergent or divergent. A strong impact of flow conditions during extrusion line shaping on the fiber alignment is observed and two extremes are tested which show a large difference in strength, stiffness and strain at break in tensile testing along the extrusion lines. From highest to lowest fiber alignment, strength is reduced by 41% and stiffness by 54%. Fiber misalignment also leads to inhomogeneous strain fields in the layers when tested perpendicular to the extrusion lines. It is demonstrated that material flow after the nozzle has a high impact on the material properties of short fiber reinforced 3D printed parts and needs to be considered in process design.

Effects of extrusion parameters on physicochemical properties of third generation corn snacks expanded by microwave heating

Corn grits were extruded then extrudates were expanded by microwave-heating. Effects of addition of xanthan gum (XG) (0%–1%), feed moisture content (37%–47%) and screw speed (100–300 rpm) level on physicochemical properties of snacks were evaluated with response surface methodology (RSM). All suspensions of expanded samples exhibited shear-thinning behavior. Apparent amylose content of samples ranged from 22.47% to 37.97%. Screw speed and feed moisture content had positive effect on apparent viscosity and amylose content but XG level had negative effect on them. Increasing screw speed increased expansion and luminosity but decreased browning index and total color difference. Increasing feed moisture content resulted in reduced expansion, luminosity but increased browning index. In contrast to the initial effect, expansion and browning index decreased when XG addition level was above 0.5%. Optimum conditions were determined to obtain the maximum values for expansion index and luminosity and minimum value for the total color difference by desirability function. They were found as 300-rpm screw speed, 47% feed moisture content and 0.34% XG level. Practical applications Extrusion process occupies an important place in the food industry for production of snacks and breakfast cereals. This technology is especially preferred due to its versatility, high productivity, relative low cost energy efficiency for snack production. However, extrusion process conditions (feed moisture, screw speed, and barrel temperature) and additives used in this process have critical importance for snack characteristics. Gum addition provides lubrication during extrusion process. Expansion and color characteristics of product may be change according to gum addition level. Response surface methodology (RSM) can be used as an optimization tool to achieve a better product considering multiple quality characteristics for snacks. A better evaluation of simultaneous interactive effects of process variables on the products can be achieved with RSM technique. Application of RSM in this study may be employed as baseline information for further scale-up of third generation snack production with several additives and under different production conditions.

Effects of Extrusion Parameters on Properties of 3d Printing Concrete with Coarse Aggregates

Effects of Extrusion Parameters on Properties of 3d Printing Concrete with Coarse Aggregates

Modelovanje procesa ekstrudiranja u cilju određivanja stepena ekspanzije flips proizvoda od speltinog integralnog brašna

The effect of extrusion parameters, including feed rate (15-25 kg/h), screw speed (250-750 rpm) and feed moisture (15-25%) on the expansion index of spelt wholegrain snack products was investigated. Wholegrain spelt flour was extruded using co-rotating twinscrew extruder (Bühler BTSK 30/28D, 7 sections, length/diameter ratio = 28:1, Bühler, Uzwil, Switzerland). The obtained data demonstrate that increased feed moisture leads to a decrease in the expansion of extrudates. Increasing in screw speed resulted in higher elasticity, which has resulted in the greater expansion index. The following operating conditions: screw speed (750 rpm), feed moisture (20%) and feed rate (20kg/h) provided the highest expansion index (1.93). The screw speed has the greatest positive influence on the expansion index obtained by Yoon's model.

Erosion Mechanism and Sensitivity Parameter Analysis of an innovative shaped Curved Pipeline

In the process of natural gas transportation, it is unavoidable for particles to collide with the wall, which will cause erosion of curved pipeline. Reasonable curved pipeline structure can effectively avoid the erosion failure. In this paper, an innovative shaped curved pipeline formed by extrusion of cylindrical indenter is presented. The erosion mechanism and sensitivity parameter analysis of the innovative shaped curved pipeline is studied by numerical simulation and compared with that of ordinary elbow. In addition, the effects of extrusion parameters and particle parameters on erosion of innovative shaped curved pipeline were also studied. The results show that the dent can effectively reduce the maximum erosion rate of elbow. With the increase of dent depth, the maximum erosion rate of elbow is decreasing. With the increase of indenter diameter, the ability to reduce the maximum erosion rate decreases. Under the harsh conditions of large particle diameter and high particle velocity, the dent has a better ability to reduce the maximum erosion wear rate, and the maximum erosion rate can be reduced by 26.8%.

Influence of extrusion conditions on microstructure and mechanical properties of Mg-2Gd-0.3Zr magnesium alloy

In general, different extrusion conditions will affect the microstructure of magnesium alloys and further determine the mechanical properties. The effects of extrusion parameters and heat treatment processes such as extrusion speed, pre-forging, annealing time, extrusion ratio and cooling rate on the microstructure, texture evolution and tensile properties of Mg-2Gd-0.3Zr alloys were investigated in this study. Compared with the as-cast alloy, the extrusion process significantly refines the grains and exhibit the rare earth texture. With the increase of extrusion speed and annealing time, the growth of recrystallized grains is accelerated, leading to the increase of elongation. Large pre-forging deformation achieves to refine the grains by promoting recrystallization nucleation, resulting in increased strength of Mg-2Gd-0.3Zr alloy. Decreasing the extrusion ratio or increasing the cooling rate will introduce coarse un-DRXed grains, which transformed the texture into the basal texture. In particular, the effect of rapid cooling on refining the recrystallized grains is also obvious. Different extrusion conditions influence the mechanical properties of the Mg-2Gd-0.3Zr alloy through the grain size, proportion of non-recrystallization region and texture type.

Effect of improved extrusion cooking technology on structure, physiochemical and nutritional characteristics of physically modified buckwheat flour: Its potential use as food ingredients

Modification of buckwheat flour was performed using an improved extrusion cooking technology (IECT) under 70–100 °C extrusion temperature and 30%–70% moisture content. The effects of extrusion parameters on the structure, morphology, physiochemical and nutritional properties of modified buckwheat flour (MBF) were studied. Results showed that IECT treatment destructed the granular and crystalline structure of starch, induced formation of starch network, and transferred the fractal structure of buckwheat starch from surface to mass. The results of water absorption index were found to be significantly increased and highly correlated with the fractal dimension. MBF samples showed remarkably different pasting properties, a high retention rate of functional components and desired physical properties. The MBF products obtained is promising to be used as food ingredients with potential use in whipped doughs, noodles, ready-to-eat breakfast cereals, bread, and gluten-free products.

Experimental and finite element analysis study of die geometrical affect the forming load during extrusion process

The effect of extrusion parameters on the extrusion of A1100 pure aluminum was investigated with the aid of numerical methods. With this regard, the process parameters, three die angles (15°,30°, 45°), and three forming velocities (1,2,3 mm/min) were studied. Besides, the experimental results were analyzed using the finite element analysis (FEA) using ANSYS 16. All the experimental and numerical results were compared to each other and it was concluded from the results that the effect of die geometry on the forming load is more dominant than forming velocity. In addition, it was observed that the increase in the extrusion speed causes a significant increase in the forming load for all die angles.

Effects of extrusion parameters and post-heat treatments on microstructures and mechanical properties of extrusion weld seams in 2195 Al-Li alloy profiles

To obtain profiles with sound weld seams, the effects of extrusion parameters and heat treatment on microstructures and mechanical properties of the weld seam were revealed. It was found that the high extrusion speed increases the mechanical properties and welding quality of the welding area. The micro-voids formed in low temperature and low extrusion speed could hinder the grains from growing through the welding interface during heat treatment, which caused weak bonding of the weld seam. Lots of strengthening phases precipitated during aging treatment, which leads to the disappearance of the softened welding area and the improvement of tensile strength. However, the fine grains of welding area translated to coarse grains quickly during solution treatment, and the precipitated phases coarsened and the precipitation free zone (PFZ) widened when the aging time is excessive, above reasons result in the layered fracture of welding area and poor elongation. Tensile strength and elongation were improved simultaneously because of the fine grain boundary precipitates, narrow PFZ and fine homogeneous T1 phases formed in under-aged (UA) treatment. The weld seam obtained by high extrusion speed shows a fine combination of ultimate tensile strength (UTS) and elongation after UA treatment.