Near-infrared spectroscopy to quantify overall thermal process intensity during high-moisture extrusion of soy protein concentrate

作者：Nienke Köllmann, Rozemarijn Vringer, Puneet Mishra, Lu Zhang, Atze Jan van der Goot · 发表于：Food Research International · 年份：2024 · DOI：10.1016/j.foodres.2024.114320 · 被引用次数：15 · 研究领域：Meat and Animal Product Quality、Spectroscopy and Chemometric Analyses、Food composition and properties

High-moisture extrusion (HME) is widely used to produce meat analogues. During HME the plant-based materials experience thermal and mechanical stresses. It is complicated to separate their effects on the final products because these effects are interrelated. In this study we hypothesize that the intensity of the thermal treatment can explain a large part of the physicochemical changes that occur during extrusion. For this reason, near–infrared (NIR) spectroscopy was used as a novel method to quantify the thermal process intensity during HME. High–temperature shear cell (HTSC) processing was used to create a partial least squares (PLS) regression curve for processing temperature under controlled processing conditions (root mean standard error of cross-validation (RMSECV) = 4.00 °C, coefficient of determination of cross-validation (R2CV) = 0.97). This PLS regression model was then applied to HME extrudates produced at different screw speeds (200–1200 rpm) and barrel temperatures (100–160 °C) with two different screw profiles to calculate the equivalent shear cell temperature as a measure for thermal process intensity. This equivalent shear cell temperature reflects the effects of changes in local temperature conditions, residence time and thermal stresses. Furthermore, it can be related to the degree of texturization of the extrudates. This information can be used to gain new insights into the effect of various process parameters during HME on the thermal process intensity and ...