Continuous microwave-assisted extrusion for high moisture texturized foods: A feasibility study

This study demonstrates a technical scale set-up for microwave-assisted extrusion of high moisture, texturized food systems. The set-up has been evaluated in a stationary study regarding the correlation of microwave tuner position and gap with the reflected microwave power and the product temperature, respectively. On that basis, a casein-based model food system has been plasticized by continuous microwave extrusion. The product outlet temperature and chemical composition have been investigated with varying screw speeds and power inputs.