Integration of Nonlinear Rheology and CFD Simulation to Elucidate the Influence of Saturated Oil on Soy Protein Concentrate Behavior During High-Moisture Extrusion

This study investigated the influence of coconut oil concentration (0-2%) on the nonlinear rheological and thermal behavior of soy protein concentrate (SPC) mixtures and integrated these data into computational fluid dynamics (CFD) models to predict flow behavior during high-moisture extrusion. Temperature sweep tests revealed that increasing oil content elevated the onset and peak gelation temperatures from 64.13 to 70.21 °C and 70.29 to 76.08 °C, respectively, while decreasing gelation enthalpy from 4.05 J/g to 2.81 J/g. Large-amplitude oscillatory shear (LAOS) analysis showed a shift from strain-stiffening (e₃/e₁ > 0.15) behavior to strain-thinning (e₃/e₁ < 0.05) behavior with increasing oil, accompanied by enhanced shear-thinning behavior (v₃/v₁ < 0). Integrating these nonlinear parameters into the CFD simulations enhanced model accuracy relative to the SAOS-based approach, resulting in lower RMSE values (≤4.41 kPa for pressure and ≤0.11 mm/s for velocity) and enabling more realistic prediction of deformation and flow under extrusion-relevant conditions, a capability that conventional SAOS-based models could not achieve. Predicted outlet melt temperatures averaged 70.27 ± 1.55 °C, consistent with experimental results. The findings demonstrate that oil addition modulates protein network formation and flow resistance, and that nonlinear rheology-coupled CFD models enable reliable prediction of extrusion behavior. Overall, this study provides a novel rheology-driven modeling strategy for enhancing the design and optimization of oil-enriched plant-protein extrusion processes.