Accurate measurement of extrudate temperature and heat loss on a twin-screw extruder

Mukund Karwe, S. Godavarti

Research output: Contribution to journalArticle

13 Citations (Scopus)

Abstract

Infrared (IR), extended melt and flush thermocouple probes were used to measure bulk temperatures of extrudates. Good agreement was obtained between IR and extended probes. However, substantial differences were observed between IR and flush mounted probes and between extended and flush mounted probes. A response surface methodology was used to study effects of moisture screw speed, and barrel temperature on measured temperature differences between IR and flush probes. The standard flush probe may not accurately measure bulk temperature of the extrudate. The heat flux from the surfaces (top, bottom, and side) of a twin-screw extruder barrel was also measured. Total heat loss from the surface varied between 2-19% of the total heat input.

Original languageEnglish (US)
Pages (from-to)367-372
Number of pages6
JournalJournal of Food Science
Volume62
Issue number2
DOIs
StatePublished - Jan 1 1997

Fingerprint

extruders
screws
probes (equipment)
Hot Temperature
heat
Temperature
temperature
thermocouples
response surface methodology

All Science Journal Classification (ASJC) codes

  • Food Science

Keywords

  • corn meal
  • extrusion
  • heat loss
  • temperature measurement

Cite this

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abstract = "Infrared (IR), extended melt and flush thermocouple probes were used to measure bulk temperatures of extrudates. Good agreement was obtained between IR and extended probes. However, substantial differences were observed between IR and flush mounted probes and between extended and flush mounted probes. A response surface methodology was used to study effects of moisture screw speed, and barrel temperature on measured temperature differences between IR and flush probes. The standard flush probe may not accurately measure bulk temperature of the extrudate. The heat flux from the surfaces (top, bottom, and side) of a twin-screw extruder barrel was also measured. Total heat loss from the surface varied between 2-19{\%} of the total heat input.",
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Accurate measurement of extrudate temperature and heat loss on a twin-screw extruder. / Karwe, Mukund; Godavarti, S.

In: Journal of Food Science, Vol. 62, No. 2, 01.01.1997, p. 367-372.

Research output: Contribution to journalArticle

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AB - Infrared (IR), extended melt and flush thermocouple probes were used to measure bulk temperatures of extrudates. Good agreement was obtained between IR and extended probes. However, substantial differences were observed between IR and flush mounted probes and between extended and flush mounted probes. A response surface methodology was used to study effects of moisture screw speed, and barrel temperature on measured temperature differences between IR and flush probes. The standard flush probe may not accurately measure bulk temperature of the extrudate. The heat flux from the surfaces (top, bottom, and side) of a twin-screw extruder barrel was also measured. Total heat loss from the surface varied between 2-19% of the total heat input.

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