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Träfflista för sökning "WFRF:(Kaunisto Erik) srt2:(2020-2024)"

Search: WFRF:(Kaunisto Erik) > (2020-2024)

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1.
  • Kaunisto, Erik, et al. (author)
  • A thermodynamical finite element model of the fibre formation process during extrusion of high-moisture meat analogues
  • 2024
  • In: Journal of Food Engineering. - : Elsevier Ltd. - 0260-8774 .- 1873-5770. ; 362
  • Journal article (peer-reviewed)abstract
    • 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. 
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2.
  • Stading, Mats, et al. (author)
  • Rheology and fibre formation in extruded meat analogues
  • 2023
  • In: Annual transactionsof the Nordic rheology society. ; 31, s. 45-
  • Journal article (peer-reviewed)abstract
    • lant proteins such as soy, pea and wheat gluten are known to form a fibrous structures resembling chicken meat when extruded at elevated temperature with subsequent active cooling. The current hypothesis on the mechanisms responsible for the fibre formation contribute to understanding but are not sufficient to describe the full picture and cannot be used to predict fibre formation ability of protein melts thus hampering the use of more sustainable protein ... interactions between protein chains or polymer crystallites. The aim of the present study to use rheological data of protein melts combined with simulation to elucidate the fibre formation mechanisms and this paper will show an example.
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  • Result 1-2 of 2
Type of publication
journal article (2)
Type of content
peer-reviewed (2)
Author/Editor
Stading, Mats (2)
Kaunisto, Erik (2)
Wassén, Sophia (2)
Dahl, Leyla (1)
Pashazadeh, Sajjad (1)
University
RISE (2)
Language
English (2)
Research subject (UKÄ/SCB)
Engineering and Technology (1)
Agricultural Sciences (1)

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