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| Numerical simulation of co-rotating twin-screw extruder with new-type kneading blocks |
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Received:August 14, 2025 Revised:March 03, 2026 Accepted:October 14, 2025
Published：
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| DOI：10.19902/j.cnki.zgyz.1003-7969.250371 |
| KeyWord:twin-screw extruder kneading block flow field analysis shear performance mixing performance |
| FundProject:辽宁省自然科学基金（2022-MS-288）；2024年辽宁省教育厅高校基本科研项目（LJ212410149018) |
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| Abstract: |
| To address the issue of insufficient mixing performance in traditional twin-screw extruder, a new co-rotating twin-screw extruder equipped with new-type kneading blocks was designed. With soybean meal as the extrusion material, the mixing effect of the new-type twin-screw extruder was investigated via numerical simulation. The geometric model of the new-type twin-screw (with a total length of 297 mm, including specially structured kneading blocks) was established using Solid Works software, and ANSYS/CFX software was adopted for flow field analysis to compare the pressure field and velocity field characteristics between the traditional and new screws. The results showed that due to the structure of the kneading blocks, the pressure changes in the new-type twin-screw were more complex, the pressure difference between the two ends decreased by approximately 1.59%, and the velocity in the kneading block area decreased compared with the traditional twin-screw, which weakened the pressure-building capacity and prolonged the residence time of soybean meal. Meanwhile, the obstruction formed by the kneading blocks increased the backflow, made the velocity vector distribution more disordered, and enhanced the streamline interference, thereby strengthening the shearing and mixing effects. In conclusion, the new-type twin-screw significantly improves the mixing quality of soybean meal by prolonging the mixing time and enhancing the shearing effect. |
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