Analysis of Pressure Drop in Extruder Dies

M. PADMANABHAN, Mrinal Bhattacharya

Research output: Contribution to journalArticle

31 Scopus citations

Abstract

Entrance pressure drop of extruder dies increased with a decrease in the ratio of barrel‐to‐die diameter during the extrusion of corn. For the low Reynolds number flow studied (1.77 x 10−3≤ Re ≤ 9 x 10−5) the viscous component, obtained from Weissberg's analysis, contributed 2% to 40% of the entrance pressure drop and increased as the barrel‐to‐die diameter ratio decreased. The friction factor for laminar fully developed flow through the die followed the expression f = 16/Re'. Fully developed flow within the die was achieved at a die length‐to‐diameter ratio of 9.

Original languageEnglish (US)
Pages (from-to)709-713
Number of pages5
JournalJournal of food science
Volume54
Issue number3
DOIs
StatePublished - May 1989

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