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Texturization of renneted casein-based gel particles by sheet die extrusion: Mechanical properties and numerical analysis of flow characteristics
Journal of Food Engineering ( IF 5.3 ) Pub Date : 2020-08-01 , DOI: 10.1016/j.jfoodeng.2020.109938
Christian Kern , Markus Scharfe , Jörg Hinrichs

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:

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
更新日期:2020-08-01
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