TY - JOUR
T1 - Analysis of Pressure Drop in Extruder Dies
AU - PADMANABHAN, M.
AU - Bhattacharya, Mrinal
PY - 1989/5
Y1 - 1989/5
N2 - 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.
AB - 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.
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U2 - 10.1111/j.1365-2621.1989.tb04687.x
DO - 10.1111/j.1365-2621.1989.tb04687.x
M3 - Article
AN - SCOPUS:84985206974
SN - 0022-1147
VL - 54
SP - 709
EP - 713
JO - Journal of food science
JF - Journal of food science
IS - 3
ER -