Average heat transfer coefficients in twin screw extruders

Ibrahim O. Mohamed, Robert Y. Ofoli

Research output: Contribution to journalArticle

  • 5 Citations

Abstract

A procedure combining numerical and experimental techniques has been to develop estimate the average heat transfer coefficient for twin screw extruders. The procedure is based on the one-dimensional heat transfer equation for a non-Newtonian food dough. Experimental data were collected with 30 degree forwarding kneading discs to provide complete mixing and ensure a uniform temperature distribution in the direction perpendicular to the screw shafts. The average heat transfer coefficients were expressed in terms of the Brinkman and Graetz numbers, with excellent statistical correlation. Results obtained in this study are slightly higher than those reported in the technical literature for single screw extruders. However, the difference can be attributed to better mixing in the twin screw extruder, which enhances heat transfer.

LanguageEnglish (US)
Pages158-163
Number of pages6
JournalBiotechnology Progress
Volume5
Issue number4
StatePublished - Dec 1989

Profile

heat transfer coefficient
extruders
screws
Hot Temperature
heat transfer
kneading
dough
Food
Temperature
temperature
methodology

ASJC Scopus subject areas

  • Food Science
  • Biotechnology
  • Microbiology

Cite this

Average heat transfer coefficients in twin screw extruders. / Mohamed, Ibrahim O.; Ofoli, Robert Y.

In: Biotechnology Progress, Vol. 5, No. 4, 12.1989, p. 158-163.

Research output: Contribution to journalArticle

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