Co-rotating twin-screw extruders are widely used by polymer materials producers and compounders due to a number of interesting constructive and functional features. In fact, a broad range of polymer systems can be prepared / processed by adjusting adequately the operating conditions (output, screw speed and barrel temperature profile) and the screws geometry/configuration. This work presents a ...

Biocomposites of low-density polyethylene (LDPE) and polypropylene (PP) with 5–40wt% soy flour (SF) are produced by two-step single-screw extrusion (SSE) followed by solid-state shear pulverization (SSSP). The SSE-SSSP approach overcomes limitations with melt mixing, e.g poor SF dispersion and degradation, and limitations with single-step SSSP. Microscopy shows that SF is well dispersed in SSE-...

Nanocomposites of isotactic polypropylene (iPP) and date wood fiber were prepared after modification of the host matrix by reactive extrusion grafting of maleic anhydride. Chemical and mechanical treatment of date wood flour (WF) was conducted to obtain nanocrystalline cellulose. Layered silicates (clay) were partially intercalated with date wood fiber, and the modified layered silicate was use...

During the developmental process, there is an estimated 40 to 70% incidence of delay or failure for new drug entities due to poor biopharmaceutical properties such as poor solubility, poor permeability and poor chemical stability. Hot melt extrusion (HME) technology may provide the answer. HME, a solid-dispersion technology, has gained popularity in the pharmaceutical industry as a means of imp...

Objective: Hot Melt Extrusion (HME) is one of the techniques for preparing a solid dispersion hydrophilic excipient known as no solvents practical method to increase solubility drugs. Apigenin (APG) has properties that thermal stable with melting point 345-350 °C but very low in water around 1,35 µg/ml. The polymer HME are Soluplus and Kollidon VA 64. study aims optimize kind formulae improve d...

Whey, a byproduct of the cheesemaking process, is concentrated by processors to make whey protein concentrates (WPC) and isolates (WPI). Only 50% of whey proteins are used in foods. In order to increase their usage, texturizing WPC, WPI, and whey albumin is proposed to create ingredients with new functionality. Extrusion processing texturizes globular proteins by shearing and stretching them in...