Continuous processing of fibrous plant-based meat structure

为了向消费者提供合乎道德的植物性肉类产品，生产过程是可持续的，这是内在的。广泛使用的螺杆挤出式工艺是能源密集型工艺，在纤维结构生成、脂肪包裹体和可持续植物蛋白成分方面受到限制。因此，有必要设计替代的、能源高效的工艺，提供必要的流程和结构操作，以便在工业规模和更广泛的植物生物聚合物中生产此类产品。提高我们创建分层排列的纤维结构的能力将使我们能够生产具有优异感官特性(如多汁、柔嫩、风味)的产品。EngD项目将不断促进对纤维结构再造的理解，以用于生产肉类类似物。其目的是开发一种新的、可扩展的技术，用于在不同夹杂物水平上存在橄榄状相的情况下制造纤维植物基材料。这位工程师候选人预计将使用一系列研究工具，包括计算流体动力学(CFD)、微观结构工程和过程流变学。还将进行研究，在尽量减少生物资源的处理的同时，仍能提供所需的产品质地。理想情况下，我们希望应聘者具有化学工程或类似专业的学士学位，只要他们在流体力学和胶体科学方面有良好的基础。

To provide consumers with ethical plant-based meat products, it isintrinsic that manufacturing processes are sustainable. Widely usedscrew extrusion type processes are energy intensive, and are limitedin terms of fibrous structure generation, lipid inclusions andsustainable plant protein ingredients. Therefore, there is a need todesign alternative, energy efficient processes which provide thenecessary flow and structuring operations to produce such products atindustrial scale and from a wider range of plant biopolymers.Improving our ability to create hierarchical aligned fibre structureswill allow manufacture of products with superior sensory properties(e.g. juiciness, tenderness, flavour).The EngD project will advance the understanding of fibrous structurecreation for the production of meat analogues in a continuousmanner. The aim is to develop a novel, scalable technology for themanufacture of fibrous plant based materials in the presence of allipid phase at different inclusion levels. The EngD candidate isexpected to utilise a set of research tools including computationalfluid dynamics (CFD), microstructure engineering and processrheology. Research into minimising the processing of the bioresourcewhile still delivering the desired product texture will also be carriedout. Ideally, we are looking for a candidate with a first degree inChemical Engineering, or similar as long as they offer a goodfoundation in fluid mechanics and colloid science.