High-Moisture Extrusion: Plant Protein Fiber Texturization

Plant-based "meat" gets its bite not from any animal tissue but from a twin-screw extruder: a heated barrel shears and cooks a soy or pea protein slurry into an aligned melt, and a cooled, narrowing die then quenches that melt fast enough to lock the alignment in before thermal motion can randomize it again. This simulator renders the barrel and die as a 3D flow of protein parcels — watch them stretch and align under shear in the cook zone, then freeze into meat-like fiber (or relax back into a disordered mush) depending on cook temperature, screw speed, moisture and how cold the die runs, with live readouts for shear rate, specific mechanical energy and the resulting fiber alignment index.