A thermodynamical finite element model of the fibre formation process during extrusion of high-moisture meat analogues

• 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. 

Ämnesord

LANTBRUKSVETENSKAPER  -- Lantbruksvetenskap, skogsbruk och fiske -- Livsmedelsvetenskap (hsv//swe)

AGRICULTURAL SCIENCES  -- Agriculture, Forestry and Fisheries -- Food Science (hsv//eng)

Nyckelord

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

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