Application of a shear cell for the simulation of extrusion to test the structurability of raw materials

The required raw material properties and the mechanisms behind fibrous structure formation during high moisture extrusion cooking (HMEC) to produce plant-based meat analogues are not sufficiently understood. The implementation of new raw materials is therefore a labour-intensive, empirical endeavour. Hence, this research explores the potential of a high-pressure shear cell (HPSC) as a tool for rapid screening of raw materials for HMEC suitability. During these texturisation tests, material viscosity was monitored to gain deeper mechanistic insights. For that, hydrated pea protein isolate (PPI) and soy protein concentrate (SPC) were sheared at 5-40 s −1 in the HPSC with a cone-plate or plate-plate geometry under extrusion-like conditions at 140–160 °C and 20 bar. Fibrous structures were successfully generated with both tested plant proteins, but reproducibility was limited to trials with SPC. Monitoring of viscoelastic properties revealed an onsetting polymerisation, followed by a decrease in viscosity, indicating fracturing of the forming network as underlying structuring mechanism. The suggested fracturing of an emerging network aligns with an observed increase in fibrousness in the plate-plate geometry compared to the cone-plate geometry due to the radial shear rate gradient. Finally, this research showcased a high similarity of the process-structure response pattern for SPC between the applied HPSC process and HMEC. Yet, further modifications, such as increasing the mechanical energy input capacity, are required to effectively apply HPSC processing for the prediction of the structuring behaviour in HMEC for the broad range of existing raw materials. • Similar process-structure response pattern for extrusion and shear cell processing. • Presence of shear rate gradient enhances fibrousness in shear cell texturates. • -Postulated structure formation mechanism: Melting, polymerisation then fracturing. • Shear cell structuring not reproducible for all raw materials: more SME required.

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Publication Details

Journal
Food Hydrocolloids
Published
2024-10-16
DOI
https://doi.org/10.1016/j.foodhyd.2024.110736
Citations
15
Primary Topic
Rheology and Fluid Dynamics Studies
Type
article
Field-Weighted Citation Impact
3.27
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article

Application of a shear cell for the simulation of extrusion to test the structurability of raw materials

Corina Sägesser, Thomas Mair, Alexander Mathys, Joseph Dumpler et al.
15 citations
Food Hydrocolloids
Rheology and Fluid Dynamics Studies
3.27
article

Application of a shear cell for the simulation of extrusion to test the structurability of raw materials

Corina Sägesser, Thomas Mair, Alexander Mathys, Joseph Dumpler, Peter Fischer, Andre Braun
article en
15 citations

Abstract

The required raw material properties and the mechanisms behind fibrous structure formation during high moisture extrusion cooking (HMEC) to produce plant-based meat analogues are not sufficiently understood. The implementation of new raw materials is therefore a labour-intensive, empirical endeavour. Hence, this research explores the potential of a high-pressure shear cell (HPSC) as a tool for rapid screening of raw materials for HMEC suitability. During these texturisation tests, material viscosity was monitored to gain deeper mechanistic insights. For that, hydrated pea protein isolate (PPI) and soy protein concentrate (SPC) were sheared at 5-40 s −1 in the HPSC with a cone-plate or plate-plate geometry under extrusion-like conditions at 140–160 °C and 20 bar. Fibrous structures were successfully generated with both tested plant proteins, but reproducibility was limited to trials with SPC. Monitoring of viscoelastic properties revealed an onsetting polymerisation, followed by a decrease in viscosity, indicating fracturing of the forming network as underlying structuring mechanism. The suggested fracturing of an emerging network aligns with an observed increase in fibrousness in the plate-plate geometry compared to the cone-plate geometry due to the radial shear rate gradient. Finally, this research showcased a high similarity of the process-structure response pattern for SPC between the applied HPSC process and HMEC. Yet, further modifications, such as increasing the mechanical energy input capacity, are required to effectively apply HPSC processing for the prediction of the structuring behaviour in HMEC for the broad range of existing raw materials. • Similar process-structure response pattern for extrusion and shear cell processing. • Presence of shear rate gradient enhances fibrousness in shear cell texturates. • -Postulated structure formation mechanism: Melting, polymerisation then fracturing. • Shear cell structuring not reproducible for all raw materials: more SME required.

Food HydrocolloidsVol. 160
ETH Zurich (CH)
Openalex Percentile: Top 7%
Rheology and Fluid Dynamics Studies
3.27
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