Project
Call for Partners | RHEXMOD: Rheology and extrusion modelling for better process control and product quality
Extrusion is applied across a range of food and non-food industries and has, in recent years, contributed to improved muscle-like texture in, for example, chicken mimics. Despite its long history of use, the complex flow patterns and material rheology inside of an extruder are still poorly understood leading to limited control over product quality. It is difficult to measure material properties at the extreme shear forces and high temperatures present inside an extruder, but recent methodological advancements including specialised rheometers and in-line flow measurements present new opportunities.
This project brings together technology providers and users to address the common challenge of understanding the complex flow during extrusion and to link this to product characteristics. The intended application directions include high moisture extrusion for meat analogues, pet food, and (Mozzarella) cheese. Application to starch-based snacks, animal feed, or biobased packaging can be included based on partner interest.