To control the multicomponent reactions in extrusion, reactive-mixing flow in a co-rotating twin screw extruder was numerically studied in the present paper. Effects of initial species distribution, rotating speed and...To control the multicomponent reactions in extrusion, reactive-mixing flow in a co-rotating twin screw extruder was numerically studied in the present paper. Effects of initial species distribution, rotating speed and flow rate on a competitive-parallel reaction were investigated and the relationship between mixing and reactions was discussed from the view of chemical reaction engineering. The simulation results show the studied operational parameters, which determine residence time distribution, earliness of mixing and segregation degree of reactive-mixing flows, affect the local species concentration and reaction time and hence have significant influences on the reaction extent. Orthogonal test was adopted to clarify the significance of operational parameters.The analysis shows that initial species distribution and flow rate are the most important factors in the control of reaction extent, and effect of rotating speed is conditional depending on the micro-mixing status of the fluid.展开更多
The extrusion of Al-Si alloy powders with different particle sizes allows manufacture of different products with unique microstructures and therefore with unique mechanical properties. The effects of powder size on th...The extrusion of Al-Si alloy powders with different particle sizes allows manufacture of different products with unique microstructures and therefore with unique mechanical properties. The effects of powder size on the extrusion behavior and process defect of Al-18%Si alloy were studied by means of microscopy (optical, scanning electron) and density determination. The main objective of the work is to demonstrate the influence of the powder material characteristics on final density and quality of bar. The results show that the bigger the powder particles, the better the performance of cold compacting. The surface of alloy bar extruded from big particles has good quality without cracking. While the smaller the powder particles, the higher the density and the better the microstructure and mechanical properties. For practice application, the mixed powders are better than single powder.展开更多
本实验采用外源蛋白添加和挤压相结合的技术通过增强混合体系内部的凝胶结构来改善大米粉面条弹韧性差、断条严重等问题。向大米粉中添加大豆分离蛋白(Soybean Protein Isolate,SPI)并经过挤压膨化处理制备混合米粉,选择SPI添加量、水...本实验采用外源蛋白添加和挤压相结合的技术通过增强混合体系内部的凝胶结构来改善大米粉面条弹韧性差、断条严重等问题。向大米粉中添加大豆分离蛋白(Soybean Protein Isolate,SPI)并经过挤压膨化处理制备混合米粉,选择SPI添加量、水分含量和挤压温度3个因素,以糊化特性和吸水性指数为指标优化混合米粉的最佳工艺,并对米面条的品质进行评价。各因素对混合米粉制备工艺的影响顺序:SPI添加量>水分含量>挤压温度,最佳工艺条件为SPI添加量10.23%(以400 g大米粉为基准)、水分含量25%和挤压温度133℃。将最优条件下制备的混合米粉与大米粉的吸水性指数、糊化特性和傅里叶红外光谱进行比较,表明混合米粉的吸水性指数远高于大米粉,糊化特性和短程有序程度均低于大米粉。混合米粉面条与大米粉面条相比干物质损失率和断条率有所下降,吸水率、感官评分、硬度、弹性和咀嚼性均升高。添加SPI的大米粉经挤压后制得混合米粉的吸水性和回生特性均有所改善,制作的混合米粉面条的蒸煮特性及感官品质较大米粉面条有显著的提升,不仅提高了大米粉的经济价值又利于促进稻米产业链的延伸,而且拓宽了以大米粉为原料的米制品在主食方面的应用范围。展开更多
基金Supported by National Program on Key Basic Research Project(2011CB606100)the National Natural Science Foundation of China(21406059)
文摘To control the multicomponent reactions in extrusion, reactive-mixing flow in a co-rotating twin screw extruder was numerically studied in the present paper. Effects of initial species distribution, rotating speed and flow rate on a competitive-parallel reaction were investigated and the relationship between mixing and reactions was discussed from the view of chemical reaction engineering. The simulation results show the studied operational parameters, which determine residence time distribution, earliness of mixing and segregation degree of reactive-mixing flows, affect the local species concentration and reaction time and hence have significant influences on the reaction extent. Orthogonal test was adopted to clarify the significance of operational parameters.The analysis shows that initial species distribution and flow rate are the most important factors in the control of reaction extent, and effect of rotating speed is conditional depending on the micro-mixing status of the fluid.
基金Project(514120203) supported by the Advanced Investigation Foundation of Weapon Equipment
文摘The extrusion of Al-Si alloy powders with different particle sizes allows manufacture of different products with unique microstructures and therefore with unique mechanical properties. The effects of powder size on the extrusion behavior and process defect of Al-18%Si alloy were studied by means of microscopy (optical, scanning electron) and density determination. The main objective of the work is to demonstrate the influence of the powder material characteristics on final density and quality of bar. The results show that the bigger the powder particles, the better the performance of cold compacting. The surface of alloy bar extruded from big particles has good quality without cracking. While the smaller the powder particles, the higher the density and the better the microstructure and mechanical properties. For practice application, the mixed powders are better than single powder.
文摘本实验采用外源蛋白添加和挤压相结合的技术通过增强混合体系内部的凝胶结构来改善大米粉面条弹韧性差、断条严重等问题。向大米粉中添加大豆分离蛋白(Soybean Protein Isolate,SPI)并经过挤压膨化处理制备混合米粉,选择SPI添加量、水分含量和挤压温度3个因素,以糊化特性和吸水性指数为指标优化混合米粉的最佳工艺,并对米面条的品质进行评价。各因素对混合米粉制备工艺的影响顺序:SPI添加量>水分含量>挤压温度,最佳工艺条件为SPI添加量10.23%(以400 g大米粉为基准)、水分含量25%和挤压温度133℃。将最优条件下制备的混合米粉与大米粉的吸水性指数、糊化特性和傅里叶红外光谱进行比较,表明混合米粉的吸水性指数远高于大米粉,糊化特性和短程有序程度均低于大米粉。混合米粉面条与大米粉面条相比干物质损失率和断条率有所下降,吸水率、感官评分、硬度、弹性和咀嚼性均升高。添加SPI的大米粉经挤压后制得混合米粉的吸水性和回生特性均有所改善,制作的混合米粉面条的蒸煮特性及感官品质较大米粉面条有显著的提升,不仅提高了大米粉的经济价值又利于促进稻米产业链的延伸,而且拓宽了以大米粉为原料的米制品在主食方面的应用范围。
