HMEC Meat Analogue Extrusion Workshop – SOLD OUT
Aug 27

HMEC Meat Analogue Extrusion Workshop – SOLD OUT

Event Date: 27 Aug 2019

This two day course is presented by FiE in conjunction with FoodStream,The Foodbowl and Clextral

It is the perfect workshop for companies and individuals planning to enter the rapidly growing field of “meat analogues”. You will learn how to make meat analogues using High Moisture Extrusion Cooking (HMEC) technology and about the opportunities and pathways to commercialise these types of products in New Zealand.

HMEC is used to process functional protein ingredients into meat-like textures. It is a specialised application of extrusion technology and has started to become more widely used at a time when the vegetarian markets are expanding rapidly with increasing consumer concerns over the environmental sustainability of meat.

The program starts with a quick overview of some of the meat analogues being made overseas and introduces extrusion technology in general. The program then moves quickly to consideration of the ingredients used for HMEC. Explanation of the protein reactions required to cause texturisation 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 texturisation, and secondly in controlling the type of texture produced. What is happening in the die, and the design of long cooled texturisation dies, is discussed.

To demonstrate the theory, two practical demonstrations are planned in The FoodBowl plant using the Clextral twin-screw extruder. Day One will have a demonstration of basic HMEC technology and Day Two will demonstrate how variations in the ingredients and processing modify and control the texture.

This course covers:

  • Overview of the extrusion process
  • Information on meat analogue products made overseas
  • Principles of extruder configuration
  • Ingredients in extrusion – With a focus on Protein Quality (as measured via PDI, Thermal Processing History)
  • Role of Rheology in extrusion processing and product flow
  • Protein chemistry and protein denaturation
  • Development of optimal extruder profiles
  • Texture analysis (using texture analyser / Instron)
  • Product trials – HMEC and improved HMEC processing
  • Preconditioning (with a focus on hydration)
  • An analysis of the heat transfer in a long cooling die
  • Measurement of rheological properties
  • The design of cooling dies for HMEC
  • Scale-up and commercialisation of HMEC in New Zealand

This event has sold out.

Leave a reply

Your email address will not be published. Required fields are marked *