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

• Unité de recherche: INNOSUISSE
• Numéro de projet: 45594.1 IP-ICT
• Titre du projet anglais: Progress in process scale-up and product quality optimization for plant protein-based meat analogues by intelligent high moisture extrusion process control (SensAI)

Description succincte (Allemand)

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

Description succincte (Anglais)

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

Résumé des résultats (Abstract) (Allemand)

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.