date:Aug 30, 2018
f this two-step process, the plant protein flour, liquids and other ingredients are mixed and cooked at precise temperature and shear inside the extruderall to create a malleable dough. The second step is the cooling die, which plays a key role in creating the fibrous, meat-like textures. Residence time of the product inside the fibration die, design of the cooling channels of the die, cross-section area and opening dimensions also are critical parameters that will impact the quality of the fibr