Advertisement

Improvement of the Extruder Construction

  • V. Kushnir
  • N. Gavrilov
  • T. Shkotova
Conference paper
Part of the Lecture Notes in Mechanical Engineering book series (LNME)

Abstract

The paper describes the theoretical calculation of the process of processing the feed by creating a hydraulic shutter using the physical and mechanical properties of the material (the angle of pinching the material). Theoretical problems of the fundamentals of material deformation are considered, a scheme for calculating the effective forces for the creation of a hydraulic shutter is developed. In this case, the structural changes of the extruder screw are achieved by making the bevel angle of the screw extruder surface (View A). There are the theoretical analysis of the dependence of the torque on the viscosity of the feed, on the angle of the slope of the surface of the screw, analysis of the dependence of the power and capacity of the extruder on the speed of the screw and on the angle of the slope of the screw surface, on the viscosity of the feed. Analytical dependencies for the extruder output on its constructive-regime parameters during processing of feed are substantiated. The basic disadvantages are high power consumption of the process, insufficient performance, wear of the tool, and the others.

Keywords

Extruder Screw surface Hydraulic shutter Increase the productivity 

References

  1. 1.
    Smith OV (1976) Extrusion cooking. In: Altscus AM (ed) New protein foods, vol 2. pp 86–121CrossRefGoogle Scholar
  2. 2.
    Kinsella JE (1978) Texturized proteins, flavoring and nutrition. Crit Rev Food Sci Nutr 10:147CrossRefGoogle Scholar
  3. 3.
    Seller K (1980) Rohstoffe und Extrusion. Verholtenligiger Rohstoffe und Cetreidebasses Wahrenddes Extrusions prozess, Cordain, No. 9, p 210, No. 10, pp 235–242Google Scholar
  4. 4.
    Shternlikht DV (1984) Gidravlika (Hydraulics). Energoizdat, Moscow, p 218Google Scholar
  5. 5.
    Zubkova TM (1997) Issledovaniye i optimalnoye proyektirovaniye odnoshnekovykh pressuyush chikhmekhanizmov (Research and optimal design of single-screw pressing mechanisms). Dissertation, Orenburg, OGU, 165 pGoogle Scholar
  6. 6.
    Zubkova TM (2004) Metodicheskiye materialy po modelirovaniyu i optimizatsii odnoshnekovykh ekstruderov (Methodological materials for modeling and optimization of single-screw extruders). In: Kartashova LP (ed) RASKHN, Moscow, 34 pGoogle Scholar
  7. 7.
    Van Zuilichem D, Stolp W (1986) Survey of the present extrusion cooking techniques in the food and confectionary industry. In: Proceedings of European conference: extrusion technology for the food industry. Dublin, Rep. Ireland, 9–10 Dec 1986, pp 1–15Google Scholar
  8. 8.
    Guy RE, Home AW (1988) Extrusion and co-extrusion of cereals. In: Blanshard JMV, Mitchell JR (eds) Food structure—its creation and evaluation, vol 18, pp 331–349Google Scholar
  9. 9.
    Ledward DA, Mitchell JR (1988) Protein extrusion—more questions than answers. In: Blanshard JMV, Mitchell JR (eds) Food structure—its creation and evaluation, vol 12, pp 219–229Google Scholar
  10. 10.
    Zavrazhnov AI, Nikolayev DI (1990) Mekhanizatsiy aprigotovleniya i khraneniyakormov (Mechanization of preparation and storage of feeds). VO Agropromizdat, Moscow, 303 pGoogle Scholar
  11. 11.
    Kozlov AS, Shirov YP (1993) Sborniknauchnykhtrudov.Novoye v tekhnologii prigotovlenii i skarmlivanii kormov zhivotnym (News of the technology for the preparation and feeding of animal feed).Alma–ata, pp 56–60Google Scholar
  12. 12.
    Kartashov LP, Zubkova TM (2004) Materialy po modelirovaniyu i optimizatsii odnoshnekovykh ekstruderov (Materials for modeling and optimization of single-screw extruders). Agropromizdat, Moscow, p 12Google Scholar
  13. 13.
    Kadyrov DA, Garzanov AS (2008) Vnedreniye malootkhodnykh i bezotkhodnykh energosberegayushch ikhtekhnologiy (Introduction of low-waste and non-waste energy-saving technologies). Zhurnal “Ptitsevodstvo”, 28 pGoogle Scholar
  14. 14.
    Gruzdev IE et al (1978) Teoriya shnekovykh ustroystv (Theory of screw devices). Izdatel’stvo Leningradskiy universitet, Leningrad, pp 3–65Google Scholar
  15. 15.
    Bashta TM et al (1982) Gidravlika, gidromashiny i gidroprivod. (Hydraulics, hydraulic machines and hydraulic drive). Izdatel’stvo Mashinostroyeniye, 106 pGoogle Scholar
  16. 16.
    Mauser F et al (1986) Technological aspects regarding specific changes to the characteristic properties of extrudates by HTST-extrusion cooking. In: Proceedings of European conference: extrusion technology for the food industry, Dublin, Rep. Ireland, 9–10 Dec 1986, pp 35–53Google Scholar
  17. 17.
    Yuryev VP et al (1990) Structure of protein texturates obtained by thermoplastic extrusion. Narung 34(7):607–613Google Scholar
  18. 18.
    Zasypkin DV et al (1992) Mechanical properties of the products obtained by the thermoplastic extrusion of potatostarch soybean protein mixtures. Carbohyd Polym 18:119–124CrossRefGoogle Scholar
  19. 19.
    Yuryev VP et al (1994) Fiziko-khimicheskiye osnovy polucheniya ekstruzionnykh produktov pitaniya/Termoplasticheskaya ekstruziya: nauchnyye osnovy, tekhnologiya, oborudovaniye (Physic and chemical basis for the production of extrusion food products/thermoplastic extrusion: scientific fundamentals, technology, equipment). Podred. chl.-kor.RAS KHN AN Bogatyreva i VP Yuryeva, Stupen, Moscow, 24 pGoogle Scholar
  20. 20.
    Polishchuk VY et al (2003) Proyektirovaniye ekstruderov dly aotrasley APK (Designing extruders for the agricultural sector). Yekaterinburg, 200 pGoogle Scholar

Copyright information

© Springer Nature Switzerland AG 2019

Authors and Affiliations

  1. 1.A. Baitursynov Kostanay State UniversityKostanayKazakhstan
  2. 2.ITMO UniversityPetersburgRussia

Personalised recommendations