Texturization of renneted casein-based gel particles by sheet die extrusion: Mechanical properties and numerical analysis of flow characteristics

Abstract The texturization of renneted casein-based gels by sheet die extrusion was investigated to create fibrous (anisotropic) structures being applicable in texturized, protein-rich food products. The simulation of fluid dynamics in the texturization section was set up by using experimental data (density, Bird-Carreau viscosity model; 40 ≤ ϑ ≤ 80 °C) and computed (CFD) to study the sheet die extrusion thoroughly. During texturization, the sheet die temperature (ϑsheet_die) was controlled (40–80 °C) to adjust the maximum shear stress (τmax; 44.1–1.8 kPa). Appropriate experimental extrusion parameters were: ϑsheet_die = 50–70 °C and τmax