3D打印作为一种新兴的加工方法,在食品制造领域受到越来越多的关注。该研究以马铃薯、小麦和玉米淀粉为原料,对3D打印样品的特性进行了研究。采用外观形态、颜色、碘吸收光谱、快速黏度分析仪(rapid visco analysis, RVA)、质构分析、傅里叶变换红外光谱(fourier transform infrared spectroscopy, FT-IR)和扫描电镜(scanning electron microscope, SEM)对产品质量进行了评价。结果表明,所有淀粉凝胶均可获得完整的3D打印模型。用小麦淀粉制作的3D打印样品的尺寸最接近CAD设计模型。小麦淀粉凝胶具有较低的黏度、较好的挤出性和贮藏性能。此外,小麦淀粉制作的3D打印样品的微观结构比马铃薯淀粉和玉米淀粉具有更规则的网状结构。为3D打印技术在食品生产中的应用提供了理论依据,并为实际生产提供了技术支持。
As an emerging processing method, 3D printing attracts more attention to food manufacturing. The characteristics of 3D printed samples made from potato, wheat, and corn starch were investigated in this study. Morphology, color, iodine absorption spectra, rapid viscosity analyzer, texture analysis, Fourier transform infrared spectroscopy and scanning electron microscopy were used to evaluate the quality of products. The results indicated that all starch gels could obtain a complete 3D printing model. The dimension of 3D printed sample created by wheat starch was closest to the CAD designed model. Wheat starch gel displayed the lowest viscosity and better extrudability as well as better storage properties. Besides, the microstructure of 3D printed samples processed by wheat starch presented a more regular network structure than potato and corn starch. The study provides a new theory for the application of 3D printing in food production and technical support for actual production.
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