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Licensed Unlicensed Requires Authentication Published by De Gruyter September 18, 2020

Influence of extrusion process parameters on specific mechanical energy and physical properties of high-moisture meat analog

  • The-Thiri Maung , Bon-Yeob Gu and Gi-Hyung Ryu ORCID logo EMAIL logo

Abstract

To investigate the effect of process parameters during high-moisture extrusion on system parameter (specific mechanical energy, SME) and product physical properties, blend of soy protein isolate, wheat gluten, and corn starch (50:40:10 w/w) was extruded using co-rotating twin screw extruder equipped with cooling die at 55 and 65% feed moisture, 150 and 170 °C barrel temperature, 150 and 200 rpm screw speed. The hardness and chewiness of products increased as all the extrusion process parameters became low. Among the tested range of process parameters in this study, a combination of high moisture (65%), high barrel temperature (170 °C), and low screw speed (150 rpm) generated the low SME input (less energy consumption) with high texturization degree of meat analogs. Layer and fibrous structure formation of the samples were influenced by variations in process parameters, primarily feed moisture and barrel temperature.


Corresponding author: Gi-Hyung Ryu, Department of Food Science and Technology, Food and Feed Extrusion Research Center, Kongju National University, Daehak-ro, Yesan-gun, Chungnam32439, Republic of Korea, E-mail:

  1. Author contribution: All the authors have accepted responsibility for the entire content of this submitted manuscript and approved submission. Author T. T. Maung designed and conducted all the experiments, statistically analysed all the data, wrote and revised the whole manuscript. B. Y. Gu helped in designing the extrusion process and operating the extruder. G. H. Ryu supervised in designing and conducting the experiments, data analysis, manuscript preparation, submission, and revision.

  2. Research funding: There was no funding source.

  3. Conflict of Interest: The authors declare that they have no conflict of interest.

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Received: 2020-02-25
Accepted: 2020-08-18
Published Online: 2020-09-18

© 2020 Walter de Gruyter GmbH, Berlin/Boston

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