Advanced HME process control for increased autonomy and upscaling of plant-based meat analogue production
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Date
2022-11-01
Publication Type
Other Conference Item
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yes
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Abstract
Food industry is seeking to develop meat alternatives to meet emerging demands for healthy and sustainable products. Plant-based meat produced by High Moisture Extrusion Cooking (HMEC) is attracting growing interest as it offers customers with a sustainable, nutritious, and healthy alternative to animal meat. Having significant impact on sustainability involves large-scale implementation of this technology in numerous facilities, which is not feasible at the current stage as HMEC is highly empirical, and expert driven. Hence, it is important to increase the reliability of production process and transfer the expert knowledge into automated solutions. A novel process control framework to improve operational stability and reproducibility is proposed in this study. Key technological aspects that unlock the next level of production autonomy are addressed by coupling a multilayer advanced control structure with in-line techniques for measuring protein structural changes based on RAMAN/FT-NIR spectroscopy. The developed solution aims at optimizing process parameters while keeping the meat-like fibrillar structure formation and textural sensory characteristics at the desired level. The interplay of various parameters is considered by applying a model-based predictive approach that anticipates process future changes and derives optimal set-points. Extrusion results prove potential advantages and practical implementation of the approach.
Publication status
unpublished
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21st International Union of Food Science and Technology (IUFoST)
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Subject
High Moisture Extrusion Cooking; Plant-based meat; Hierarchical and Predictive Control; Spectroscopy; advanced control
Organisational unit
03345 - Windhab, Erich Josef (emeritus) / Windhab, Erich Josef (emeritus)
Notes
Presentation at the Conference, Plant to Plate Workshop