On the use of the Couette Cell technology for large scale production of textured soy-based meat replacers

Shear-induced structuring as a tool to make anisotropic materials using soy protein concentrate

“…Compared to extrusion, structuring can be done at milder conditions evidenced by a much lower specific mechanical energy input. For an up-scaled shearing device with a couette design, it was shown that the specific mechanical energy (SME) at optimum process conditions was 18.5 kJ/kg, whereas in extrusion processes the SME varies between 200 and 1200 kJ/kg (Krintiras et al, 2016). The low energy input facilitates scale up, because viscous dissipation hardly influenced the process, leading to much better temperature control of the product.…”

Creation of fibrous plant protein foods

“…It absorbs twice its weight in water at most, giving a soft-solid material with the characteristic viscoelastic (doughlike) behaviour (Grabowska, Tekidou, Boom, & van der Goot, 2014;Peighambardoust, Hamer, Boom, & Van der Goot, 2008). Such swollen WG material cannot be mixed at molecular level with other biopolymer materials, which was confirmed by microscopic analysis of a structured SPI-WG blend that revealed clear phase separation (Grabowska, et al, 2014;Krintiras, Diaz, van der Goot, Stankiewicz, & Stefanidis, 2016;Krintiras, Gobel, Bouwman, van der Goot, & Stefanidis, 2014). In a phase separated SPI-WG blend, the protein concentration in each phase is related to the water distribution over the two phases.…”

“…To produce meat analogues that resemble meat, a technology based on simple shear-flow deformation was introduced a decade ago (Manski et al, 2007b). This technology was used to obtain anisotropic, fibrous macrostructures through shearing while heating concentrated plant protein blends, such as soy protein concentrate, soy protein isolate combined with pectin, and soy protein isolate (SPI) combined with wheat gluten (WG) in a high temperature shear cell Grabowska et al, 2016;Grabowska, Tekidou, Boom, & van der Goot, 2014;Krintiras, Gadea Diaz, van der Goot, Stankiewicz, & Stefanidis, 2016;Krintiras, Göbel, Bouwman, van der Goot, & Stefanidis, 2014;Krintiras, Göbel, van der Goot, & Stefanidis, 2015). It was concluded that at least a two-phase system is needed to produce anisotropic, fibrous macrostructures, since SPI alone resulted in layered structures only.…”

“…The composition including overall dry matter content and volumetric ratio between the components determined the morphology of the structures formed. In addition, the process conditions such as temperature, deformation rate and processing time influenced structure formation (Krintiras et al, 2016(Krintiras et al, , 2014. The composition of SPI-WG blends could be used to create various types of macrostructures such as: isotropic gels, gels with a layered and/or fibrous structures, when deformed with a rotational speed of 30 rpm while heating at 95°C (Grabowska et al, 2014).…”

“…The objective of this study was therefore to determine the properties of a concentrated SPI-WG blend and the phases present in the blend during and after heating and shearing. Insights in the blend properties under these conditions can be used to better understand deformation and alignment of this blend during simple shear flow deformation (Grabowska et al, 2014;Krintiras et al, 2016Krintiras et al, , 2014Krintiras et al, , 2015. First, TD-NMR was used to determine how water distributed between SPI and WG after heating (and shearing).…”