Single Screw Extruder
Mostrando 1-12 de 31 artigos, teses e dissertações.
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1. Preparation of Syntactic Foams made from Green Polyethylene and Glass Microspheres: Morphological and Mechanical Characterization
Polymeric syntactic foams are composites made from the mixture of Hollow Glass Microspheres (HGM) and polymer matrices. One of their main characteristics is their low density and the production of these composites using a matrix derived from renewable sources potentiates their development without neglecting sustainability. In this paper , the properties of H
Mat. Res.. Publicado em: 11/11/2019
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2. Avaliação do efeito do agente compatibilizante (PP-g-MA) em misturas PP/Amido termoplástico
RESUMO O crescente desperdício de materiais plásticos no meio ambiente juntamente com a preocupação com a futura escassez do petróleo tem aumentado o interesse por polímeros biodegradáveis, como o amido. Nos últimos anos, o amido tem sido utilizado em misturas com diferentes polímeros sintéticos. Essas misturas têm sido compatibilizadas por meio d
Matéria (Rio J.). Publicado em: 16/09/2019
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3. Addition of powdered shrimp in the formulation of snacks
RESUMO O objetivo desse estudo foi avaliar a aceitabilidade de snacks de milho, contendo diferentes concentrações de camarão em pó. Foram elaboradas cinco formulações de snacks sendo: controle (sem camarão em pó), F1, F2, F3 e F4, adicionadas de camarão em pó a 2%, 4%, 8% e 16%, respectivamente. As matérias-primas foram submetidas ao processo de e
Rev. Ciênc. Agron.. Publicado em: 04/07/2019
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4. Utilization of banana stalk fiber as reinforcement in low density polyethylene composite
ABSTRACT Natural fibers could serve as viable and abundant alternatives to the expensive and non - renewable synthetic fibers as reinforcement in thermoplastic composites. The potentiality of banana stalk fiber at reinforcing a low density polyethylene matrix was examined in this study. Fibers were extracted from the stalk of banana plant and characterized f
Matéria (Rio J.). Publicado em: 2016-12
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5. Flexible thermoplastic composite of Polyvinyl Butyral (PVB) and waste of rigid Polyurethane foam
This study reports the preparation and characterization of composites with recycled poly(vinyl butyral) (PVB) and residue of rigid polyurethane foam (PUr), with PUr contents of 20, 35 and 50 wt %, using an extruder equipped with a Maillefer single screw and injection molding. The components of the composites were thermally characterized using differential sc
Polímeros. Publicado em: 2015-04
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6. Extrusion of blends of cassava leaves and cassava flour: physical characteristics of extrudates
A cassava-based puffed snack was produced using a single screw extruder to determine the effect of the raw material composition (cassava leaf flour and moisture) and the process parameters (extrusion temperature and screw speed) on the physical characteristics of an extruded-expanded snack. A central composite rotational design, including four factors with 3
Food Sci. Technol. Publicado em: 2014-09
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7. TPS Nanocomposite reinforced with MFC by melting process
Bionanocomposites of thermoplastic starch (TPS) reinforced with microfibrilated cellulose (MFC) were prepared by melt processing. MFC was prepared from eucalyptus wood pulp by a process combining cryogenic milling in high shear mixers, chemical treatment with sodium hydroxide and ultrasound treatment. The never dried MFC was then dispersed in native starch a
Mat. Res.. Publicado em: 27/06/2014
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8. Effects of processing on physical properties of extruded snacks with blends of sour cassava starch and flaxseed flour
The opportunity to supplement common cassava biscuits with a product of higher nutritional value meets consumer expectations. In this work it was studied the effects of process parameters and flaxseed addition on physical properties of expanded snacks. Extrusion process was carried out using a single screw extruder in a factorial central composite rotatable
Food Sci. Technol. Publicado em: 13/09/2013
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9. Observations of the effects of different chemical blowing agents on the degradation of poly(lactic acid) foams in simulated soil
This work examined the influence of different chemical blowing agents (CBA), one endothermic and one exothermic, at the same concentration (2% by mass), on poly(acid lactic), PLA foams. The CBA was incorporated into the PLA in a single-screw extruder, and the foams were expanded by heating in an electric oven under free pressure conditions. Foam degradation
Mat. Res.. Publicado em: 13/08/2013
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10. Influence of Reprocessing in the formation of functional groups during low density polyethylene aging
In recent years, the interest in polymer recycling has increased. However, in every reprocessing step the material undergoes shear stress and is affected by temperature and oxygen. The aim of this paper is to investigate the influence of multiple extrusion in the generation of functional groups, namely hydroperoxide, carbonyl, and transvinylene. Low density
Polímeros. Publicado em: 09/11/2012
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11. Effect of extrusion on essential amino acids profile and color of whole-grain flours of quality protein maize (QPM) and normal maize cultivars.
Whole-grain flours of Quality Protein Maize (QPM) and normal maize were extruded under controlled conditions in order to evaluate the effect of extrusion on the essential amino acids profile and color of the raw material used in the production of maize based extrudates. Flours were conditioned to 150g/kg moisture and processed in a single screw extruder at a
Revista Brasileira de Milho e Sorgo. Publicado em: 2011
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12. Effect of thermoplastic extrusion on technological characteristics of amaranth flour (Amaranthus cruentus L. BRS-Alegria) / Efeito da extrusão nas características tecnológicas da farinha de amaranto (Amaranthus cruentus L BRS-Alegria)
Introduction. Amaranth presents great potential as a functional food due to its cholesterol-lowering effect and its high nutritive value. The use of amaranth can be increased through its use as an instant flour produced by the thermoplastic extrusion process. Amaranth consumption can benefit public health by preventing cardiovascular disease and by improving
Publicado em: 2009