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Morphology Development and Flow Characteristics during High Moisture Extrusion of a Plant-Based Meat Analogue

Wittek, Patrick 1; Ellwanger, Felix ORCID iD icon 1; Karbstein, Heike P. 1; Emin, M. Azad 1
1 Institut für Bio- und Lebensmitteltechnik (BLT), Karlsruher Institut für Technologie (KIT)


Plant-based meat analogues that mimic the characteristic structure and texture of meat are becoming increasingly popular. They can be produced by means of high moisture extrusion (HME), in which protein-rich raw materials are subjected to thermomechanical stresses in the extruder at high water content (>40%) and then forced through a cooling die. The cooling die, or generally the die section, is known to have a large influence on the products’ anisotropic structures, which are determined by the morphology of the underlying multi-phase system. However, the morphology development in the process and its relationship with the flow characteristics are not yet well understood and, therefore, investigated in this work. The results show that the underlying multi-phase system is already present in the screw section of the extruder. The morphology development mainly takes place in the tapered transition zone and the non-cooled zone, while the cooled zone only has a minor influence. The cross-sectional contraction and the cooling generate elongational flows and tensile stresses in the die section, whereas the highest tensile stresses are generated in the transition zone and are assumed to be the main factor for structure formation. ... mehr

Verlagsausgabe §
DOI: 10.5445/IR/1000136410
Veröffentlicht am 17.08.2021
DOI: 10.3390/foods10081753
Zitationen: 17
Web of Science
Zitationen: 11
Zitationen: 18
Cover der Publikation
Zugehörige Institution(en) am KIT Institut für Bio- und Lebensmitteltechnik (BLT)
Publikationstyp Zeitschriftenaufsatz
Publikationsjahr 2021
Sprache Englisch
Identifikator ISSN: 2304-8158
KITopen-ID: 1000136410
Erschienen in Foods
Verlag MDPI
Band 10
Heft 8
Seiten Art.-Nr.: 1753
Bemerkung zur Veröffentlichung Gefördert durch den KIT-Publikationsfonds
Vorab online veröffentlicht am 29.07.2021
Schlagwörter high moisture extrusion; meat analogue; plant protein; soy protein; anisotropic structures; morphology development; flow characteristics; computational fluid dynamics
Nachgewiesen in Web of Science
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