Mathematical modeling of product melt flow in the molding channel of an extruding machine with meat filling feeding

Designing alternative food products that would be capable of replacing animal husbandry products while also providing the required amount of edible protein is an important task. It will provide food products for the wider population and reduce food shortage. The aim of this research is to present the product with a high content of animal fats and proteins by extruding animal products. This goal gives rise to the following stages: choosing the temperature zone to keep the process of protein denaturation within an acceptable framework and to preserve all nutrients in easy‐to‐consume forms. Thus, a mathematical model was constructed, which describes the melt flow of the vegetable–meat mixture in the first compression zone, the decompression‐extraction zone, and the second compression zone of a double‐screw‐conveyor extruding machine. The offered product allows the organism to receive its standard daily intake of edible protein, which improves the health of the population. This type of food is also the most cost‐effective replacement for meat products.