Advanced tailoring of textural and nutritional characteristics for plant protein-based meat alternatives by novel HMEC micro-foam extrusion processing (HMEC-MF+)
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2022-11
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Conference Poster
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yes
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Abstract
High moisture extrusion cooking (HMEC) is a technology to create fibrous structures from plant proteins resembling the texture of meat. High Moisture Meat Analogues provide similar textural mouthfeel to meat but are an alternative with only a fraction of the massive environmental impact of meat. During high moisture extrusion cooking plant protein containing raw materials are typically hydrated, sheared and heated up to 160°C. In an attached cooling die, the mass is cooled to a temperature below 100°C to avoid flash evaporation at the die exit. During such thermal and mechanical processing, proteins go through structural changes and phase transitions and reassemble in a shear and elongational flow-induced structure which is stabilized by the formation of crosslinks. To adjust tailored textural and nutritional characteristics in a customized consumer-relevant range, innovative processing steps such as (i) micro-Foaming, (ii) Pore-Opening and (iii) Pore-Filling were integrated into the newly introduced HMEC-FPOF meat analogue processing technology. Refined flow management in the extrusion die entrance and distinct cooling die sections was mastered taking the viscoelastic rheology of the pressure-aerated protein melt for pore structure formation and pore-opening/filling into account. Scaling rules derivation and pilot scale demonstration were successfully executed.
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published
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6
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ETH Zurich, Food Process Engineering Laboratory
Event
21st International Union of Food Science and Technology (IUFoST)
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Subject
High moisture extrusion cooking; Plant-based meat analogues; Viscoelasticity; In-line rheometry; Micro-foaming; In-line sensing; Advanced techniques
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03345 - Windhab, Erich Josef (emeritus) / Windhab, Erich Josef (emeritus)
Notes
Presentation held on October 31, 2022 at the poster session