Cooling nozzle

for the food industrymodular

For which purpose is the modular cooling die applied? The Brabender Modular Cooling Die is specifically designed for high moisture texturisation of vegetable proteins on a lab scale. The thermo-mechanical treatment inside food extruders allows you to texture vegetable proteins into chunks, flakes, nuggets, grains, and strips. Why is this important? Native vegetable proteins typically have a globular structure which has to be denatured in order to change their physico-chemical properties. The stress inside the extruder leads to a denaturation of the protein that can be described as an unfolding of the native structure. In the subsequent die section the final structural modification of the unfolded protein is achieved. The long cooling section allows cooling of the cooked protein and directional shear in order to build a laminar structure. The anisotropic layers form a meat-like texture and bite-feel. What are the benefits? - Creation of larger products such as chunks and meatless steaks or cutlets possible - Full temperature and pressure control inside the die through six top openings for i.e. thermo couples and pressure transducers - Greater flexibility in heights and width of extruded products due to exchangeable die parts - Independent cooling process through separate cooling thermostat. - No interdependence to the extruder temperature - Three cooling zones along the die for independent cooling - Universal adaptation to further lab-scale extruders possible