Know How - Extrusion

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Published: 3/2/2018

Cast vs. Integral: Which Feed Section Is Best for You?
Here are seven factors extrusion processors should weigh to help them decide between cast feed section versus an integral extrusion feed section.

Published: 3/2/2018

Extrusion: Understanding Weld Failures
Hard-surfacing failures without evidence of burrs indicate possible weld bond issues.

Published: 12/1/2017

Extrusion: How Hopper Crammers Can Help Feeding
A crammer can assist the flow of certain polymers into the extruder. But the design is not universal and very material dependent. Here’s what you need to know.

Published: 10/27/2017

Extrusion: The Challenges of Extruding Highly Filled Polymers
These materials require screw changes and modifications in upstream and downstream equipment and operating procedures.

Published: 9/25/2017

Extrusion: The Role of Polymer Density in Screw Design
Density affects the mass flow rate, and energy transfer is based on mass, not volume. As a result, polymer density enters into practically every calculation in a screw design.

Published: 8/31/2017

Extrusion: The Facts About Barrel-Temperature Override
Cooling the barrel more may extract heat from the barrel, but not necessarily from the process. Here’s why.

Published: 7/25/2017

Extrusion: The Importance of Proper Barrel Supports
Supports that allow the barrel to expand and contract easily will prevent alignment issues. Examine them periodically for proper operation, particularly if you’re experiencing excessive wear.

Published: 6/27/2017

How to Collect and Interpret Extrusion Process Data; Part 3
In this final installment, learn how process data can be used to identify and fix extrusion issues.

Published: 6/27/2017

Extrusion Cooling: It’s All About Turbulence
Regardless of what you are extruding, in order to maximize cooling you need to generate turbulence at the heat-exchange surface.

Published: 5/31/2017

Sharper Dies Make for Smoother Extrusions
Dies that have a radius at the exit will result in poorer surface finish.