The role of chain scission and chain branching in high density polyethylene during thermo-mechanical degradation

The mechanical and thermo-oxidative degradation of high density polyethylene (HDPE) was measured in a twin-screw extruder using various processing conditions. Two types of HDPE, Phillips and Ziegler-Natta, having different levels of terminal vinyl unsaturation were analysed. Mild screw profiles, having mainly conveying elements, have short mean residence times then profiles with kneading discs and left hand elements. Carbonyl and traps-vinylene group concentrations increased, whereas vinyl group concentration decreased with number of extrusions. Higher temperature profiles intensified these effects. The thermo-mechanical degradation mechanism begins with chain scission in the longer chains due to their higher probability of entanglements. These macroradicals then react with the vinyl terminal unsaturations of other chains producing chain branching. Shorter chains are more mobile, not suffering scission but instead are used for grafting the macroradicals, increasing the molecular weight. Increase in the levels of extrusion temperature, shear and vinyl end groups content facilitates the thermo-mechanical degradation reducing the amount of both, longer chains via chain scission and shorter chains via chain branching, narrowing the polydispersity. Phillips HDPE produces a higher level of chain branching than does the Ziegler-Natta type. (C) 2004 Elsevier Ltd. All rights reserved.

Amylase utilization for the extrusion of dog diets

Effects of amylase addition on extruder parameters, cost of extrusion, kibble quality and digestibility of dog food were measured in two separate experiments. In experiment 1, 120 kilo-novo-alpha-amilase-unit (KNU)/kg of heat stable alpha-amylase produced by Bacillus licheniformis was added in liquid form during a preconditioning period. In experiment 23684 KNU/kg of heat stable alpha-amylase produced by Aspergillus oryzae was mixed with the ingredients before extrusion. The diets were processed in a single screw extruder and submitted to digestibility and on experiment 1 also to palatability tests. Digestibility was tested using 12 dogs, six per diet. Data were submitted to analysis of variance followed by F-test. Amylase addition altered extrusion parameters in both experiments (P<0.05), with higher output (kg of dry matter [DM]/h: 28% and 43% higher in experiments 1 and 2) and less electric energy consumption (kW to produce 100 kg DM: 22% and 29% lower in experiments 1 and 2). Kibble appearance and quality [density (g/L), cutting force (g), and starch gelatinization degree (%)] did not change with enzyme treatment (P>0.05). Likewise, enzyme addition did not change nutrient digestibility, fecal dry matter or food palatability (P<0.05). Taken together our results suggest that amylase promoted the breakdown of amylose chains, thereby reducing the dough viscosity and resistance inside the extruder which allowed for higher product flow and less electricity energy consumption without altering food quality. (C) 2012 Elsevier B.V. All rights reserved.

Extrusion of flavored corn grits: Structural characteristics, volatile compounds retention and sensory acceptability

The effects of the moisture content of the raw material, extrusion temperature and screw speed on flavor retention, sensory acceptability and structure of corn grits extrudates flavored with isovaleraldehyde, ethyl butyrate and butyric acid were investigated. Higher temperature resulted in more expanded extrudates with lower density and cutting force, while higher moisture content increased ethyl butyrate retention. The most acceptable extrudates were those obtained with low moisture content, under conditions of high extrusion temperature and high screw speed, or low screw speed and low extrusion temperature, whereas the aroma intensity closest to the ideal was observed under conditions of low extrusion temperature and low moisture content of the raw material. © 2013 Elsevier Ltd.

Extrusion of blends of cassava leaves and cassava flour: physical characteristics of extrudates

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Changes in physical properties of extruded sour cassava starch and quinoa flour blend snacks

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Production of reinforced composites with natural fibers for industrial applications - Extrusion and injection WPC

The aim of this work is to study the replacement of currently used thermoplastics by composites reinforced with vegetable fibers with several advantages, mainly better mechanical properties, low weight and competitive cost compared to its counterparts. Extrusion and injection molding processes were studied using polypropylene (PP) matrix. The raw materials used were sugar cane bagasse, elephant grass, wood, milk cartons and recycled polypropylene. The composites were tested for bending, tension, hardness and impact resistance, following ASTM standards. The results obtained were extremely positive since they proved that natural fibers as reinforcement can be an important alternative to replace talc and other fillers.

State-of-the-art for extrusion and injection moulding FPC: natural Fibre Plastics Composites in Brazil

Environmental and economical concerns are stimulating research of new materials for construction, furniture, packaging and automotive industries. Particularly attractive are the new materials. This paper presents results about the properties of composites of polyhydroxybutyrate (PHB), polypropylene (PP) and High Density Polyethylene (HDPE) reinforced with natural fibres. The composites were prepared through the extrusion with natural fibres, in an ratio of 30% by weight. The quality of samples was tested utilising injection moulded samples, according to ASTM standards. Results showed that natural fibres can act as an excellent reinforcing material, resulting in low cost composites and improving economical and ecological interests.

Sugarcane bagasse cellulose/HDPE composites obtained by extrusion

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Produção de biscoitos extrusados de polvilho azedo com fibras: efeito de parâmetros operacionais sobre as propriedades físicas

Neste trabalho buscou-se avaliar o efeito de parâmetros operacionais do processo de extrusão no desenvolvimento de biscoitos de polvilho com fibras, utilizando como matérias-primas o polvilho azedo e o farelo de mandioca. O processamento foi realizado em um extrusor mono-rosca, sendo considerados parâmetros variáveis: temperatura na 3ª zona de extrusão, umidade e porcentagem de fibras na mistura. Para analisar o efeito combinado das variáveis independentes nas características tecnológicas dos extrusados, utilizou-se o delineamento 'central composto rotacional' para três fatores. Os resultados obtidos mostraram efeitos significativos da umidade e porcentagem de fibras sobre o volume específico, sendo que a temperatura afetou os índices de solubilidade e absorção de água dos produtos extrusados. Condições de baixa temperatura (65 °C), baixa umidade (12%) e baixo teor de fibras (<4%), nas condições de processo utilizadas, produzem biscoitos com boas características tecnológicas.

Efeito dos parâmetros de extrusão sobre as propriedades funcionais de extrusados da farinha de batata-doce

Farinha de batata-doce (Ipomoea batatas) foi extrusada em equipamento de rosca simples, mantendo-se fixas as temperaturas na 1ª e 2ª zonas de extrusão (20ºC e 60ºC, respectivamente). O efeito das variáveis umidade da farinha (15, 18 e 21%), temperatura na 3ª zona (100, 120 e 140ºC) e rotação da rosca (180, 210 e 240 rpm) sobre as características dos extrusados foi investigado utilizando-se metodologia de superfície de resposta. O teor de umidade e a temperatura de extrusão influenciaram significativamente a expansão dos extrusados. O índice de expansão apresentou valores crescentes com a temperatura sob baixos teores de umidade. A dureza dos extrusados e também o índice de absorção de água e o índice de solubilidade em água das farinhas extrusadas não mostraram modelo de regressão significativo com as condições de processo. Quanto à cor das farinhas, o componente L* (luminosidade) apresentou valores crescentes e o parâmetro a*, valores decrescentes com a elevação do teor de umidade até 20-21%. O parâmetro b* e a diferença de cor entre farinhas extrusadas e não extrusadas mostraram valores decrescentes com o aumento da umidade.

Thermal and pasting properties of cassava starch-dehydrated orange pulp blends

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Efeito de parâmetros de extrusão na cor E propriedades de pasta da farinha de mandioquinha-salsa (Arracacia xanthorrhiza)

Processou-se neste trabalho a farinha de mandioquinha-salsa (Arracacia xanthorrhiza Bancr.) em uma linha de extrusão (mono rosca) variando as condições operacionais: umidade da farinha (11-19%), temperatura de extrusão (86-154ºC) e taxa de rotação da rosca (136-272rpm). Os parâmetros de cor analisados foram luminosidade (L*) e os componentes de cromaticidade a* e b*. Os parâmetros de propriedade de pasta analisados foram viscosidade inicial, pico de viscosidade, quebra de viscosidade, tendência a retrogradação e viscosidade final. Os resultados obtidos mostraram que a umidade da matéria-prima interferiu nos componentes de cor das farinhas com efeito significativo sobre a luminosidade e croma a*, e a temperatura interferiu no croma b* . Quanto ao efeito dos parâmetros de processo sobre as propriedades de pasta, a umidade interferiu nas viscosidades inicial e final dos produtos, pico e quebra de viscosidade, enquanto a temperatura de extrusão e a rotação da rosca tiveram influência sobre a tendência a retrogradação e viscosidade final dos produtos.

Time interval from ovulation to extrusion in female bullfrog in different photoperiods

It was analyzed in this work the influence of photoperiod on time interval from ovulation induction period to extrusion of ovocits in female bullfrogs (Lithobates catesbeianus). It was used 54 females reared from metamorphosis to 9 months of age under three photoperiods: dark time (DL 0:24), 16 hours of daylight (DL 16:8) and 12 hours of daylight (DL 12:12). Ovulation was induced by intramuscular application of two doses of LHRHa with 12 hours of interval between the injections. After 10, 25, 28, 31, 34 and 37 hours from the first hormone injection, 10-gram samples (3,000 eggs) were extracted from each female at each time interval and fertilized. Egg hatching rate was checked in each sample 72 hours after fertilization. Analysis of variance showed a significant effect of extrusion delay and the interaction between photoperiod and this delay. Extrusion should be carried out 33, 24 and 26 hours after the first hormone dosage in females reared in environments without light, with 12 hours of daylight and with 16 hours of daylight, respectively, to obtain the maximum fertilization rate.

In vitro evaluation of conventional and locking miniplate/screw systems for the treatment of mandibular angle fractures

This in vitro study evaluated the influence of the type of miniplate and the number of screws installed in the proximal and distal segments on the stability and resistance of Champy's osteosynthesis in mandibular angle fractures. Sixty polyurethane hemimandibles with bone-like consistency were randomly assigned to four groups (n = 15) and sectioned in the mandibular angle region to simulate fracture. The bone segments were fixed by different osteosynthesis methods using 2.0 mm miniplates and 2.0 mm x 6 mm rnonocortical screws. In groups 1 and 2, two conventional (G1) or locking (G2) screws were installed in each bone segment using a conventional (G1) or a locking (02) straight miniplate; in groups 3 and 4, three conventional (03) or locking (04) screws were installed in the proximal segment and four conventional (G3) or locking (04) screws were installed in the distal segment using a conventional (G3) or a locking (G4) seven-hole straight miniplate. The hemimandibles were loaded in compressive strength until a 4 mm displacement occurred between the segments, vertically or horizontally. Locking plate/screw systems provided significantly greater resistance to displacement than conventional ones (p < .01). Locking miniplates offered more resistance than conventional miniplates. Long locking miniplates provided greater stability than short ones.

Management of a complicated crown-root fracture using adhesive fragment reattachment and orthodontic extrusion

Dental trauma is more common in young patients and its sequelae may impair the establishment and accomplishment of an adequate treatment plan. This paper reports a case of complicated crown-root fracture in a young adult that was treated using adhesive tooth fragment reattachment and orthodontic root extrusion. Considering the time elapsed to follow up, the fracture extension, the amount of remaining root portion and the patient's low socioeconomic status, the treatment approach proposed for this case provided good functional and aesthetic outcomes. Clinical and radiographic results after 2 years were successful. This case report demonstrates the importance of establishing a multidisciplinary approach for a successful dental trauma management.