Progress in process scale-up and product quality optimization for plant protein-based meat analogues by intelligent high moisture extrusion process control (SensAI)

• Forschungsstelle: INNOSUISSE
• Projektnummer: 45594.1 IP-ICT
• Projekttitel Englisch: Progress in process scale-up and product quality optimization for plant protein-based meat analogues by intelligent high moisture extrusion process control (SensAI)

Kurzbeschreibung (Deutsch)

Progress in process scale-up and product quality optimization for plant protein-based meat analogues by intelligent high moisture extrusion process control (SensAI)

Kurzbeschreibung (Englisch)

Progress in process scale-up and product quality optimization for plant protein-based meat analogues by intelligent high moisture extrusion process control (SensAI)

Abstract (Deutsch)

We envision to couple new in-line sensing systems with machine learning to obtain process control in high moisture extrusion. With this technology the production of meat analogues can be upscaled while controlling product quality which provides great competitive advantage.