Extrusion Die Piece Surface Roughness Stability via Resin Blend
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Solution Overview
Problem
Conventional die pieces for extrusion molded noodles experience fluctuations in surface roughness over time, making it difficult to maintain consistent pasta production and requiring frequent replacements.
Innovation Solution
A die piece made from a synthetic resin blend of 70 to 95% polyacetal and 5 to 30% high-density polyethylene, with a specific contact angle of 61 to 73 degrees and water absorption of 0.01 to 0.15% by weight, is used to maintain consistent surface roughness of extruded noodles.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Manufacturing precision
If conventional die pieces are used for extrusion molded noodles, then pasta can be produced initially with proper surface roughness, but the surface roughness increases or decreases over time causing difficulty in automatic feeding and weighing
Solution Approach 1:
The patent applies parameter changes by carefully selecting and controlling the material composition parameters of the die piece. Specifically, it uses a resin blend containing 70-95 wt% polyacetal and 5-30 wt% high-density polyethylene, with controlled water absorption (0.01-0.15%) and contact angle (61-73 degrees). These parameter optimizations ensure the die piece maintains stable surface roughness characteristics throughout its service life, resolving the contradiction between initial quality and duration of action.
Solution Approach 2:
The patent employs composite materials by creating a resin blend composition that combines polyacetal and high-density polyethylene in specific proportions. This composite material approach leverages the complementary properties of both resins: polyacetal provides structural integrity and dimensional stability, while high-density polyethylene contributes to water resistance and surface properties. The composite structure enables the die piece to maintain consistent surface roughness over extended periods, simultaneously achieving proper initial surface quality and prolonged service life.
2Manufacturing precision
If die pieces are replaced frequently to maintain surface roughness, then pasta surface quality can be maintained, but production efficiency decreases and time is lost
Solution Approach 1:
The patent resolves this contradiction through parameter optimization of the die piece material. By controlling the resin blend composition (70-95% polyacetal, 5-30% high-density polyethylene) and resulting properties (water absorption 0.01-0.15%, contact angle 61-73 degrees), the die piece maintains stable surface roughness characteristics throughout extended use. This eliminates the need for frequent replacements, thereby maintaining both pasta surface quality and production efficiency.
Solution Approach 2:
The patent effectively inverts the disposable approach by creating a die piece that is deliberately designed for long-term stable performance. Instead of using inexpensive, short-lived die pieces that require frequent replacement, the patent employs a carefully engineered resin blend that resists surface roughness degradation. This extends the operational life of each die piece significantly, reducing replacement frequency and maintaining productivity while ensuring consistent pasta surface quality.
3Productivity
If die pieces are used for extended periods, then productivity is maintained, but surface roughness of pasta fluctuates making automatic feeding and weighing difficult
Solution Approach 1:
The patent applies parameter changes by optimizing the die piece material composition to achieve specific physical properties. The resin blend (70-95% polyacetal, 5-30% high-density polyethylene) is formulated to produce a die piece with controlled water absorption (0.01-0.15%) and contact angle (61-73 degrees). These parameter optimizations ensure that the die piece surface maintains stable roughness characteristics even during extended continuous operation, allowing both high productivity and manufacturing precision to be achieved simultaneously.
Solution Approach 2:
The patent enables continuity of useful action by designing a die piece that maintains its functional properties throughout extended use. The optimized resin blend composition ensures that the die piece surface does not degrade or change in a way that would affect pasta surface roughness. This allows the extrusion process to continue for extended periods without interruption for die piece replacement or adjustment, maintaining both continuous production capability and consistent product quality.
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
The die piece ensures stable production of noodles with proper surface roughness over an extended period without significant increase or decrease, preventing issues with automatic feeding and weighing.
Implementation Method 1
a water absorption of the die piece is 0.01 to 0.15% by weight after the die piece is immersed in water at a temperature of 15 to 25°C for 24 hours
Implementation Method 2
a contact angle of a water droplet on a die piece surface is 61 to 73 degrees
Data Source
AI summary
A die piece for extrusion molded noodles is a die piece in which a contact angle of a water droplet on a die piece surface is 61 to 73 degrees and a water absorption of the die piece is 0.01 to 0.15% by weight after the die piece is immersed in water for 24 hours. The use of the die piece for extrusion molded noodles makes it possible to produce pasta, spaghetti, or any other extrusion molded noodles with no increase or decrease in its surface roughness (degree of surface roughness) over time and also makes it possible to stably produce, over a prolonged period of time, extrusion molded noodles having proper surface roughness.