HMEC (Extrusion of Plant-Based Meats), Americas
December 1 - 2, 2021 - AUFood Industry Engineering
training@fie.com.au
Phone:+61414681200
High Moisture Extrusion Cooking (HMEC) is used to process functional protein ingredients into meat-like textures - that is, used to make “Plant-Based Meats”. It is a specialised application of extrusion technology. The program starts by introducing extrusion technology in general, but moves quickly to consideration of the ingredients used for HMEC. Explanation of the protein reactions required to cause texturization alternates with presentation of the conditions required in the extruder and how to achieve those conditions. In HMEC, the design of the die is critical in firstly achieving texturization, and secondly in controlling the type of texture produced. What is happening in the die, and the design of long cooled texturization dies, is discussed. To demonstrate the theory, two practical demonstrations will be shown (pre-recorded videos). On Day 1 a demonstration of basic HMEC technology, and on Day 2 showing how adjusting conditions in the barrel can be used to modify and control the texture.