Modeling and optimization of production process of extruded protein textures in meat products technology

Abstract

In the production of extruded protein textures, the method of multifaceted experimental planning was considered using the recurrence plan of the central composition. The work created a mathematical model of mass exchange in the extraction process layer to obtain the main factors of extraction kinetics (layer, solvent velocity, particles, and longitudinal mixing coefficient) to parameters (internal diffusion coefficients). Carasora protein concentrate was used as the object of the study. Carasora is a wonderful plant, which is used in various fields of production, as well as multifunctional food products in the form of fats, seeds, and proteins. Carasora provides not only rich protein, but also natural dietary fiber and healthy fatty acids, which makes carasora proteins useful for vegetarians and vegans. Because of these qualities, we plan to use pure extruded protein textures from carasora and have developed a mathematical model to find appropriate uses.