Extrusion analysis of Tianzi-shaped tray of food based on Polyflow

Authors

JIANG Weixin, School of Material and Mechanical Engineering, Beijing Technology and Business University, Beijing 100048, China; Plastic Beijing Municipal Key Laboratory of Health and Safety Quality Evaluation Technology, Beijing 100048, China
HUANG Zhigang, School of Material and Mechanical Engineering, Beijing Technology and Business University, Beijing 100048, China; Plastic Beijing Municipal Key Laboratory of Health and Safety Quality Evaluation Technology, Beijing 100048, China
ZHAO Yulian, School of Material and Mechanical Engineering, Beijing Technology and Business University, Beijing 100048, China; Plastic Beijing Municipal Key Laboratory of Health and Safety Quality Evaluation Technology, Beijing 100048, China
GU Jin, School of Material and Mechanical Engineering, Beijing Technology and Business University, Beijing 100048, China; Plastic Beijing Municipal Key Laboratory of Health and Safety Quality Evaluation Technology, Beijing 100048, China
WANG Xiaofeng, School of Material and Mechanical Engineering, Beijing Technology and Business University, Beijing 100048, China; Plastic Beijing Municipal Key Laboratory of Health and Safety Quality Evaluation Technology, Beijing 100048, China
ZHANG Kai, School of Material and Mechanical Engineering, Beijing Technology and Business University, Beijing 100048, China; Plastic Beijing Municipal Key Laboratory of Health and Safety Quality Evaluation Technology, Beijing 100048, China

Abstract

Using Solidworks 3D modeling software to establish the model of Tian-Shaped plastics profile extrusion die. One-quarter part of the Die was divided into ANSYS grid. The melt of poly lactic acid was used as fluid at 190 ℃ in Polyflow simulation analysis. The flow field simulation results of the normal die and the design of the inverse extrusion die were obtained. The flow field and extrusion shape of seven cross sections were compared and analyzed. And the flow chart of typical sections was compared in depth. The results showed that the flow velocity distribution in the die was more uniform. The flow rate in the die increased slightly and then decreased to a stable value and the shape of final section was composite requirement.

Publication Date

12-28-2017

First Page

86

Last Page

90

DOI

10.13652/j.issn.1003-5788.2017.12.017

Recommended Citation

Weixin, JIANG; Zhigang, HUANG; Yulian, ZHAO; Jin, GU; Xiaofeng, WANG; and Kai, ZHANG (2017) "Extrusion analysis of Tianzi-shaped tray of food based on Polyflow," Food and Machinery: Vol. 33: Iss. 12, Article 17.
DOI: 10.13652/j.issn.1003-5788.2017.12.017
Available at: https://www.ifoodmm.cn/journal/vol33/iss12/17

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