Abstract
A twin-screw extruder-fed slit die viscometer (SDV) and a piston capillary rheometer have been used to measure the end pressure losses of a low density polyethylene, maize grits and potato powder. The entrance and exit pressure losses have been measured as a function of extrusion conditions. The entrance pressure losses were found to be less than 10% of the total pressure drop in the SDV for LDPE and maize grits. For the potato material, this loss was found to be as large as 58%. The exit pressures for the potato were between 10–20% of the total pressure drop compared to negligible values for the maize and LDPE. Various approaches due to Bagley, Han and Cogswell were used to investigate the elastic properties of these materials.
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Senouci, A., Smith, A.C. An experimental study of food melt rheology. II. End pressure effects. Rheol Acta 27, 649–655 (1988). https://doi.org/10.1007/BF01337461
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DOI: https://doi.org/10.1007/BF01337461