Average heat transfer coefficients in twin screw extruders

Ibrahim O. Mohamed, Robert Y. Ofoli

    Research output: Research - peer-reviewArticle

    • 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
    temperature
    methodology
    Food
    Temperature
    Direction compound

    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: Research - peer-reviewArticle

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