| Abstrakt: |
In order to address the problems of poor fiber structure and low extrusion stability in the existing twin-screw structure of plant meat extruders, a twin-screw based on the plant protein meat fiber forming process was designed. In view of the different functions of the screw feed mixing section, heating and melting conveying section, high temperature melting and shearing section, and metering section in the fiber forming process, the screw configuration and parameters were designed and optimized, and the screw strength was preliminarily checked; A channel model for materials in the high-temperature melting shearing section was established, the pressure field, velocity field, and fluid trace distribution in the channel were analyzed, and the influences of component combinations on fiber forming were explored; A screw prototype was developed and the macroscopic fiber structure and tissue index of the sample were analyzed to verify the fiber forming effect of plant protein meat. The screw strength meets the standard and the maximum pressure in the flow field can reach 391.8 MPa. The combination of forward spiral elements, forward kneading blocks, and reverse spiral elements has good pressure building, conveying, and melting shearing capabilities. The extruded sample has a high organization index of 2.582 4 g, and the macroscopic fiber structure is rich. The research provides reference for the design of twin screws in food grade extruders. [ABSTRACT FROM AUTHOR] |
