Improving flow balance during filling a multi-cavity mold with modified runner systems / T.-C. Huang in INTERNATIONAL POLYMER PROCESSING, Vol. XXIII, N° 4 (09/2008)  

[article]  inINTERNATIONAL POLYMER PROCESSING > Vol. XXIII, N° 4 (09/2008) . - p. 363-369 Titre : Improving flow balance during filling a multi-cavity mold with modified runner systems Type de document : texte imprimé Auteurs : T.-C. Huang, Auteur ; P.-H. Huang, Auteur ; S.-Y. Yang, Auteur ; T.-Y. Ko, Auteur Année de publication : 2008 Article en page(s) : p. 363-369 Note générale : Bibliogr. Langues : Anglais (eng) Index. décimale : 668.9 Polymères Résumé : Multi-cavity injection molding has been regarded as low cost mass-production method for producing plastic products such as optical elements. However, the flow imbalance during filling a multi-cavity mold using symmetrical runner system is a serious problem. This paper is devoted to improving the flow balance by modifying the runner system design. For this purpose, four eight-cavity molds with four modified symmetrical runner systems are designed, constructed and tested. They are tapering H-type runners, pinned H-type runners, curved A runners, and curved B runners. The flow imbalance in each runner system is observed and measured with the aid of short-shot experiments. The experimental results indicate that the tapering H-type runner system can improve flow balance. The pinned H-type runner system fails to improve flow balance. The curved A and B runner system can reverse the imbalance trend, but the stability of the curved systems is poor at high melt temperature. DOI : 10.3139/217.2075 En ligne : https://drive.google.com/file/d/1iLprWRv9qTDPxgusQzXTC7QvZuNnKH-1/view?usp=drive [...] Format de la ressource électronique : Pdf Permalink : https://e-campus.itech.fr/pmb/opac_css/index.php?lvl=notice_display&id=2617 [article]

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Optimization of sweet bread dough processing conditions by twin screw extrusion / J.-Y. Wu in INTERNATIONAL POLYMER PROCESSING, Vol. XVIII, N° 4 (12/2003)  

[article]  inINTERNATIONAL POLYMER PROCESSING > Vol. XVIII, N° 4 (12/2003) . - p. 338-342 Titre : Optimization of sweet bread dough processing conditions by twin screw extrusion : A response surface methodological study Type de document : texte imprimé Auteurs : J.-Y. Wu, Auteur ; L.-S. Tzeng, Auteur ; C.-H. Chang, Auteur ; P.-H. Huang, Auteur ; I.-C. Wang, Auteur Année de publication : 2003 Article en page(s) : p. 338-342 Note générale : Bibliogr. Langues : Anglais (eng) Index. décimale : 668.9 Polymères Résumé : Effects of material feed rate, water addition amount, screw speed and sets of kneading elements on sweet bread dough handling properties and bread qualities were studied by Response Surface Methodology in twin screw extrusion. Results showed that dough stickiness was significantly affected by water addition amount and screw speed (p < 0.001, R2 = 0.9227). Firmness of bread crumb and spread ratio, which is an index for bread appearance, were both significantly affected by water addition amount, screw speed, and sets of kneading elements (p < 0.001, R2 = 0.8940; p < 0.001, R2 = 0.8884). The optimal conditions for sweet bread dough processing are water addition amount ranging from 45 to 50%, screw speed ranging from 180 to 280min–1, with material feed rate and kneading element set fixed at 40 min–1 and ten, respectively. Note de contenu : EXPERIMENTAL : Materials - Methods (Preparation of sweet bread dough and baked products, Measurement of physical properties od dough and bread, Experimental design, Statistic analysis) DOI : 10.3139/217.1784 En ligne : https://drive.google.com/file/d/1jo_gaqXcFtHGmzqQQ4l3FyC3eYueDCJg/view?usp=drive [...] Format de la ressource électronique : Pdf Permalink : https://e-campus.itech.fr/pmb/opac_css/index.php?lvl=notice_display&id=15815 [article]

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