Desenvolvimento de análogos de carne à base de proteína vegetal por extrusão húmida

Abstract

This thesis is the result of the curricular internship carried out within the scope of the master’s degree in food engineering at the Escola Superior de Biotecnologia of the Universidade Católica Portuguesa in Porto at the company New Foods Company, in Maia, between February 1st and July 5th, 2023. The main objective of the internship was to investigate and apply knowledge related to the production of meat analogs through wet extrusion, improving the product and making the process more efficient by reducing and adapting tasks. Research was conducted on the composition of a meat analog produced by wet extrusion, as well as on the operation of an extruder, specifically regarding the role of screws, the cooling die, and the texturization process. Wet extrusion is a complex process as it requires defining, controlling, and adapting various variables inherent to the process and product formulation. Throughout the internship, various experiments were conducted with the systematic alteration of process variables, such as extrusion temperature, cooling temperature in the cooling die, processing speed, and raw material input flow rates. During the experiments, there were inevitably setbacks, such as clogging of the cooling die or bursting of the oil intake tube into the extruder, which always required a quick and efficient resolution. Chicken analogs were produced, and texture, color, pH, and water activity (aw) analyses were performed. After the analyses, a comparison was made between the experiments conducted at New Foods Company, a competing product, and a chicken steak. Following the presentation of the conclusions obtained, suggestions were given for resolving issues that arose with the alteration of variables.

Date of Award	3 Oct 2023
Original language	Portuguese
Awarding Institution	Universidade Católica Portuguesa
Supervisor	Cristina L. M. Silva (Supervisor) & Paula Teixeira (Co-Supervisor)