[New procedure for protein spinning: the hydrodynamic process]

Ann Nutr Aliment. 1978;32(2-3):217-31.
[Article in French]

Abstract

In this text, we describe a new protein spinning process called hydrodynamic process. Parameters which are related to production of fibers and which can influence diameter and texture are explained extensively. In this process, a spinning dope is extruded through a spinnerette in a moving coagulation bath in which the fibers are coagulated, stretched and carried.

Publication types

  • English Abstract

MeSH terms

  • Dietary Proteins*
  • Food Handling / instrumentation
  • Food Handling / methods*
  • Food Technology

Substances

  • Dietary Proteins