Computational modeling of food extrusion systems for optimal plant-based meat production

Abstract

In recent years, consumers have had growing interest in non-meat alternative food sources to mimic the feel, texture, and taste of meat without the adverse side effects of high cholesterol, the resources needed to raise livestock, and the ethical concerns around the treatment of animals. Pea and plant proteins have been one of the main focuses of research into meat substitutes since they are not genetically modified and have low allergenic properties. A significant obstacle in processing plant proteins lies in the extrusion process. Food extrusion consists of introducing mixing, heating, and shear stress conditions to a food material inside a tank and then forcing this food material through a die. The material then expands upon exiting the die to form its final shape and consistency. The effects of heat and mass transfer play a significant role in the overall quality of the final product. This review will focus on the extrusion process, its effects on texture, taste, moisture content, and other material properties and avenues to improve this process. It will also use the extrusion process of polymers to better understand the heat and mass transfer phenomena involved in extrusion. Finally, we will discuss modeling tools available to establish predictions of the extrusion process to ultimately create our own model.