Process intensification for the production of mycoprotein and Quorn products uisng an innovative (Microwave Volumetric Heating (MVH) process

Recent governmental and sector initiatives call for more efficient processes in manufacturing including reducing energy usage and water consumption. The project aims to use a new method of heating to cook Quorn products with a concomitant reduction in energy use, water consumption and intensification of the process by streamlining and close coupling. Outputs of the project will be a significant reduction in manufcaturing footprint, reduction in enrgy use and reduction of the overall water consumption of our process as per FDF guidelines. Other outputs for our partner will include increased understanding of how microwaves interact ina continous process with a range of viscous food materials