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| Impact of forming channel structure and process parameters on quality of high moisture extruded protein |
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| DOI：10.19902/j.cnki.zgyz.1003-7969.240396 |
| KeyWord:plant-based protein meat high moisture extruded protein fiber forming forming channel flow field simulation |
| FundProject:国家重点研发计划项目（2022YFD2100304）；2023年度江南大学食品学院学科交叉融合创新项目（SFST2023-KY-16） |
| Author Name | Affiliation | | NING Meng1,2,WANG Yuqian1,2, WANG Zhaojun3, CAI Liyang1,2,
MA Hongrui1,2, CHEN Yiliang1,2 | 1.School of Mechanical Engineering, Jiangnan University, Wuxi 214122, Jiangsu, China
2.Jiangsu Key
Laboratory of Advanced Food Manufacturing Equipment and Technology, Wuxi 214122, Jiangsu, China
3.School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu, China |
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| Abstract: |
| In order to improve the fiber shaping quality and the smoothness of the discharge of high moisture extruded protein, on the basis of establishing the geometric model of the forming mold, the non-steady state flow field model of the plant protein in the mold flow channel of the twin-screw extruder was established by using the Polyflow software in the high-moisture extruding environment. The orthogonal experiment optimization of the high moisture extruded protein extrusion process was carried out with the cross-sectional aspect ratio of the flow channel in the cooling zone of the forming mold, the cooling temperature and the inlet flow rate as the influencing factors, and velocity uniformity, pressure drop, shear stress, and tensile stress of plant protein materials in the flow channel as indexes. In addition, the comprehensive evaluation was conducted by grey correlation analysis. The results showed that compared with other factors, the cross-sectional aspect ratio of the flow channel in the cooling zone had the greatest influence on the optimization objective, and the grey correlation analysis revealed that when the cross-sectional aspect ratio of the flow channel in the cooling zone was 1∶ 3, the cooling temperature was 70 ℃, and the inlet flow rate was 2.5e-6 m3/s, the best shaping quality of the extruded protein could be obtained, and the corresponding grey correlation value was 0.723 5. |
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