Texturization of renneted casein-based gel particles by sheet die extrusion: Mechanical properties and numerical analysis of flow characteristics

Publication date: Available online 27 January 2020Source: Journal of Food EngineeringAuthor(s): Christian Kern, Markus Scharfe, Jörg HinrichsAbstractThe texturization of renneted casein-based gels by sheet die extrusion was investigated to create fibrous (anisotropic) structures being applicable in texturized, protein-rich food products. The simulation of fluid dynamics in the texturization section was set up by using experimental data (density, Bird-Carreau viscosity model; 40 ≤ ϑ ≤ 80 °C) and computed (CFD) to study the sheet die extrusion thoroughly. During texturization, the sheet die temperature (ϑsheet_die) was controlled (40–80 °C) to adjust the maximum shear stress (τmax; 44.1–1.8 kPa). Appropriate experimental extrusion parameters were: ϑsheet_die = 50–70 °C and τmax < 20 kPa. The anisotropic casein-based extrudates were investigated by tensile testing and showed that increasing τmax led to an increase of the degree of texturization (anisotropy). The anisotropy of the casein-based extrudates was between 1.9 and 4.1, exhibiting textural properties like other protein-based, texturized products (soy-gluten extrudates, muscle meat) and hence, being promising for innovative protein-rich foods.
Source: Journal of Food Engineering - Category: Food Science Source Type: research
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