Textured Vegetable Proteins Production Line

Textured Vegetable Protein (TVP) Production Line: Equipment Composition & Application Scope

Textured Soya Protein/Vegetarian Soya Meat/Soya Nugget Food Process Machine Line takes Defatted soybean meal, pea protein, peanut meal etc as main raw materials.

After mixing, extruding, cutting and drying, the meal becomes layer fiber texture, with meat chewy taste, these products are called TVP, TSP, Soya Chunks, Soya Protein, Soya Protein Crumbs etc.

It is widely used in meat products industry, fast food production, deep frozen food production, and all kinds of vegetarian snacks and food.

Mixer →Screw conveyor →Twin screw extruder →Air conveyor →Dryer →Cooling conveyor

① Raw Material Handling System

Pre-Cleaner: Removes impurities from plant proteins

Gravimetric Blender: Precise dry mix formulation (±0.5% accuracy)

Liquid Injection Unit: For water/oil/alkali addition

② Twin-Screw Extrusion Section

High-Shear Extruder:

Screw Diameter: 65-135mm

L/D Ratio: 20:1-28:1

Temperature Zones: 8-12 (60-180°C)

Specialized Dies:

Multi-hole dies for fibrous textures

Adjustable backpressure control

③ Post-Extrusion Processing

Rotary Cutter: Variable-speed (producing 3-50mm pieces)

Multi-Stage Dryer: Reduces moisture to 6-10%

Flavor Coating Drum: For oil/seasoning application

④ Control & Automation

PLC System: With 50+ recipe memory

IoT Monitoring: Real-time tracking of SME, torque, temp

Auto-Cleaning (CIP): Quick changeover between runs

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