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| Characteristic of co-rotating twin-screw extrusion process for plant-based protein meat |
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| DOI：10.19902/j.cnki.zgyz.1003-7969.240285 |
| KeyWord:co-rotating twin-screw plant-based protein meat extrusion process numerical simulation heat and mass transfer |
| FundProject:国家自然科学基金（12172152）;江苏省食品先进制造装备技术重点实验室自主研究课题 (FMZ202305); 江南大学通识精品课程建设项目（202308） |
| Author Name | Affiliation | | YUAN Fangyang1,2,3, TIAN Wenma1,2, WANG Dongxiang1,2,
YANG Xinjun1,2, DU Jiyun1,2, YU Wei1,2 | 1.Jiangsu Key Laboratory of Advanced Food Manufacturing Equipment & Technology, Wuxi 214122,
Jiangsu, China； 2.School of Mechanical Engineering, Jiangnan University, Wuxi 214122, Jiangsu,
China
3.Wuxi General Machinery Works Co. , Ltd. , Wuxi 214028, Jiangsu, China |
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| Abstract: |
| The purpose is to produce plant-based protein meat products by using wet extrusion texturing technology, to alleviate the supply pressure of animal protein and to ensure the protein source for daily life needs. High-quality pultruded proteins can be prepared using a co-rotating twin-screw extruder. The rheological properties of the plant-based protein meat were measured, and a model was developed for full-scale numerical simulation of the flow field in the extruder using ANSYS Fluent. The reliability of the numerical simulation was verified by comparing it with the experimental data. The changes of key parameters such as pressure, velocity, temperature, shear rate and shear stress in the flow channel during the extrusion process were analyzed. The results showed that the outlet flow, screw torque and head pressure increased with the increase of rotating speeds, and the relative error between experimental and simulated values was lower, which verified the validity of numerical simulation. However, the higher shear stress at high rotating speed reduced the plant-based protein meat′s molding quality. Among them, the product quality was the best when the rotating speed was 290 r/min. With the combined effect of screw elements design and wall temperature regulation at this rotating speed(290 r/min), the pressure of the flow channel in the screw section fluctuated and rose, and the material temperature first rose and then decreased with the wall temperature. Material closer to the barrel heated up and cooled down more quickly, resulting in wall velocity slip. The residence time for the material to reach the critical temperature for phase separation was a power law function of the rotating speed, by which the suitable rotating speed of the twin screw could be determined to ensure that the process requirements of full maturation and pultruding quality. The shear rate increased with the increase of screw rotating speed and reached its maximum at the kneading block. The shear stress reached its maximum value at the screw clearance. In conclusion, numerical simulation can be used to guide the actual production of plant-based protein meat. |
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