为进一步提高蛋清蛋白(egg white protein,EWP)复合凝胶的打印质量,该文探究了喷嘴直径、填充率和打印速度对打印产品成型性的影响以及内部结构对打印产品质构特性的影响。结果表明,喷嘴直径为1.20 mm时,打印产品的线条流畅、外观精致...为进一步提高蛋清蛋白(egg white protein,EWP)复合凝胶的打印质量,该文探究了喷嘴直径、填充率和打印速度对打印产品成型性的影响以及内部结构对打印产品质构特性的影响。结果表明,喷嘴直径为1.20 mm时,打印产品的线条流畅、外观精致并且具有更好的稳定性。填充率不低于50%时,打印产品的内部结构具有更好的支撑性。打印速度越快,打印效率越高。根据打印效果和打印效率,打印速度选择35 mm/s。综合表明,当喷嘴直径为1.20 mm、填充率不低于50%以及打印速度为35 mm/s时,EWP复合凝胶能够打印出质量更好、外观更精致的产品。内部结构对打印产品质构特性的结果表明,随着填充率的增加,同一填充线型打印产品的硬度和胶黏性均增加。打印产品的硬度和胶黏性的下降速度随着孔隙率的增加呈现先快后慢的现象。因此,可通过调控打印产品的内部结构来满足对不同质构特性产品的需求。展开更多
In order to improve the quality of 3D printed raspberry preserves after post-processing,microwave ovens combining infrared and microwave methods were utilized.The effects of infrared heating temperature,infrared heati...In order to improve the quality of 3D printed raspberry preserves after post-processing,microwave ovens combining infrared and microwave methods were utilized.The effects of infrared heating temperature,infrared heating time,microwave power,microwave heating time on the center temperature,moisture content,the chroma(C*),the total color difference(ΔE*),shape fidelity,hardness,and the total anthocyanin content of 3D printed raspberry preserves were analyzed by response surface method(RSM).The results showed that under combining with the two methods,infrared heating improved the fidelity and quality degradation of printed products,while microwave heating enhanced the efficiency of infrared heating.Infrared-microwave combination cooking could maintain relatively stable color appearance and shape of 3D printed raspberry preserves.The AHP–CRITIC hybrid weighting method combined with the response surface test to determine the comprehensive weights of the evaluation indicators optimized the process parameters,and the optimal process parameters were obtained:infrared heating temperature of 190℃,infrared heating time of 10 min and 30 s,microwave power of 300 W,and microwave heating time of 2 min and 6 s.The 3D printed raspberry cooking methods obtained under the optimal conditions seldom had color variation,porous structure,uniform texture,and high shape fidelity,which retained the characteristics of personalized manufacturing by 3D printing.This study could provide a reference for the postprocessing and quality control of 3D cooking methods.展开更多
基金Supported by the National Natural Science Foundation of China(32072352)。
文摘In order to improve the quality of 3D printed raspberry preserves after post-processing,microwave ovens combining infrared and microwave methods were utilized.The effects of infrared heating temperature,infrared heating time,microwave power,microwave heating time on the center temperature,moisture content,the chroma(C*),the total color difference(ΔE*),shape fidelity,hardness,and the total anthocyanin content of 3D printed raspberry preserves were analyzed by response surface method(RSM).The results showed that under combining with the two methods,infrared heating improved the fidelity and quality degradation of printed products,while microwave heating enhanced the efficiency of infrared heating.Infrared-microwave combination cooking could maintain relatively stable color appearance and shape of 3D printed raspberry preserves.The AHP–CRITIC hybrid weighting method combined with the response surface test to determine the comprehensive weights of the evaluation indicators optimized the process parameters,and the optimal process parameters were obtained:infrared heating temperature of 190℃,infrared heating time of 10 min and 30 s,microwave power of 300 W,and microwave heating time of 2 min and 6 s.The 3D printed raspberry cooking methods obtained under the optimal conditions seldom had color variation,porous structure,uniform texture,and high shape fidelity,which retained the characteristics of personalized manufacturing by 3D printing.This study could provide a reference for the postprocessing and quality control of 3D cooking methods.
