Abstract The 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

中文翻译：

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通过片模挤出对凝乳酪蛋白基凝胶颗粒进行组织化：力学性能和流动特性的数值分析

摘要 研究了通过片模挤出对凝乳酪蛋白基凝胶的组织化，以创建适用于组织化、富含蛋白质的食品的纤维（各向异性）结构。通过使用实验数据（密度、Bird-Carreau 粘度模型；40 ≤ ϑ ≤ 80 °C）和计算 (CFD) 来建立变形部分的流体动力学模拟，以彻底研究片材模具挤出。在变形过程中，控制板模温度 (ϑsheet_die) (40–80 °C) 以调整最大剪切应力 (τmax; 44.1–1.8 kPa)。适当的实验挤出参数为：ϑsheet_die = 50–70 °C 和 τmax