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A thermodynamical finite element model of the fibre formation process during extrusion of high-moisture meat analogues
RISE Research Institutes of Sweden, Bioeconomy and Health, Agriculture and Food.ORCID iD: 0000-0002-1485-8193
RISE Research Institutes of Sweden, Bioeconomy and Health, Agriculture and Food.
RISE Research Institutes of Sweden, Bioeconomy and Health, Agriculture and Food.ORCID iD: 0000-0003-0310-4465
2024 (English)In: Journal of Food Engineering, ISSN 0260-8774, E-ISSN 1873-5770, Vol. 362, article id 111760Article in journal (Refereed) Published
Abstract [en]

A finite element model of spinodal decomposition in a power-law fluid in the extruder cooling die has been developed to investigate the effects of different parameters on fibre formation and alignment. The model makes use of the Cahn-Hilliard equations with a thermodynamic potential and numerical approximations to simulate local compositions in the separated state. The constitutive model is calibrated towards extrusion-relevant strain rates and temperatures by using a combination of rheometry techniques. The simulations show that the effect of decreased wall cooling has a limited effect on fibre development. Instead, decreasing the die width or increasing the die length can be used somewhat interchangeably to achieve fibre formation at the die exit. Viscosity also seemed to influence fibre formation in the outer viscous regions of the die by yielding comparably finer lamellar structures. The local composition of fibres also varied across the die, which may indicate differences in fibre consistency. 

Place, publisher, year, edition, pages
Elsevier Ltd , 2024. Vol. 362, article id 111760
Keywords [en]
Dies; Extrusion; Fibers; Finite element method; Lamellar structures; Moisture; Spinodal decomposition; Strain rate; Fiber formation; Finite element modelling (FEM); Formation process; High moisture; High moisture extrusion; Local compositions; Meat analog; Moisture extrusion; Simulation; Thermodynamical; Phase separation
National Category
Food Science
Identifiers
URN: urn:nbn:se:ri:diva-67711DOI: 10.1016/j.jfoodeng.2023.111760Scopus ID: 2-s2.0-85173210292OAI: oai:DiVA.org:ri-67711DiVA, id: diva2:1809975
Funder
Vinnova, 2021-03556
Note

Sweden's Innovation Agency Vinnova is gratefully acknowledged for partial funding of the present work through the “Swedish Plant-based Meat Analogues – Generation 2” project, grant no. 2021-03556.

Available from: 2023-11-06 Created: 2023-11-06 Last updated: 2023-11-16Bibliographically approved

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Kaunisto, ErikStading, Mats

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