High Moisture Extrusion Technology for Meat Analogues (Enhanced)

High moisture extrusion offers a great potential to produce a wide range of meat analogue products from various plant protein sources, such as wheat gluten, soy and pea proteins etc. The extruded products can yield product textures that resemble muscle meat using a co-rotating twin-screw extruder at water contents similar to meat, i.e. between 50 - 80%, and with a cooled slit die attached to the end of the extruder. These intermediate products produced via extrusion technology can be further processed to produce meat analogues or ready-to-eat products using conventional meat processing operations such as slicing or mincing and marinating.

This two- day training will start with an overview of extrusion process, understanding of extruder and its parts. Besides classroom training, participants will also have the opportunity to see the various screw elements and understand their function in the extrusion process of high moisture meat analogue. On the second day, participants will obtain hands-on experience to produce high moisture meat analogue with a pilot plant twin screw extruder. They will be able to visualise the effect of extrusion parameters such as moisture content, raw materials, screw speed etc and have the opportunity to conduct texture analysis of the meat analogues produced.

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