Abstract
A slit die viscometer has been used in conjunction with a co-rotating twin screw extruder to study the rheological behaviour of maize grits, potato powder and low density polyethylene, as a function of feed rate, screw speed and temperature. The shear viscosity of both maize and potato decreased with increasing feed rate. Increasing the temperature or screw speed at any given feed rate also reduced the viscosity. The ultrasonic velocity through the material has also been shown to be sensitive to the extruder operating conditions. Overall, the ultrasonic velocity decreased as screw speed and temperature increased and feed rate decreased.
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McMaster, T.J., Senouci, A. & Smith, A.C. Measurement of rheological and ultrasonic properties of food and synthetic polymer melts. Rheol Acta 26, 308–315 (1987). https://doi.org/10.1007/BF01329447
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DOI: https://doi.org/10.1007/BF01329447