食品与发酵工业 >

2024 , Vol. 50 >Issue 15: 142 - 148

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.036698

研究报告

不同种类淀粉对3D打印特性的影响研究

  • 李柯新 ,
  • 石松业 ,
  • 温纪平 ,
  • 耿浩 ,
  • 刘非凡
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  • (河南工业大学 粮油食品学院,河南 郑州,450001)
第一作者：硕士研究生(温纪平教授为通信作者,E-mail:wjp1380@163.com)

收稿日期: 2023-07-07

  修回日期: 2023-09-04

  网络出版日期: 2024-08-21

基金资助

“十四五”国家重点研发计划项目(2021YFD2100901)

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Effects of different kinds of starch on 3D printing characteristics

  • LI Kexin ,
  • SHI Songye ,
  • WEN Jiping ,
  • GENG Hao ,
  • LIU Feifan
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  • (College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China)

Received date: 2023-07-07

  Revised date: 2023-09-04

  Online published: 2024-08-21

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摘要

3D食品打印技术应用于食品工业具有较大的发展空间。淀粉特殊的理化性质使其在流出喷嘴和打印成型方面具备天然优势。以荞麦、木薯和甘薯淀粉为原料进行3D打印,研究了这3种淀粉的理化特性、糊化特性、流变特性及其与3D打印特性的关系,结果表明,在选用的3种淀粉中,木薯淀粉的损耗角正切值(tan δ)较大,在打印过程中流动性好,不易断条,易挤出成型,使用木薯淀粉打印的样品精度最高。荞麦淀粉凝胶的储能模量(G′)较大,有利于打印制品自身形状的保持,但打印制品易粘连。甘薯淀粉具有较低的黏度和较好的流动性,可以更容易地从3D打印机的喷嘴中挤出,并在打印过程中均匀地分布,但打印样品的尺寸略有收缩。综上,木薯淀粉作为3D打印材料是可行的,荞麦淀粉和甘薯淀粉若应用于3D打印的油墨,需进行深入研究。

关键词： 荞麦淀粉; 木薯淀粉; 甘薯淀粉; 3D打印

本文引用格式

李柯新 , 石松业 , 温纪平 , 耿浩 , 刘非凡 . 不同种类淀粉对3D打印特性的影响研究[J]. 食品与发酵工业, 2024 , 50(15) : 142 -148 . DOI: 10.13995/j.cnki.11-1802/ts.036698

Abstract

The application of 3D food printing technology in the food industry has great development space.The special physical and chemical properties of starch make it have natural advantages in outflow nozzle and printing molding.Buckwheat, cassava, and sweet potato starch were used as raw materials for 3D printing.The physical and chemical properties, pasting properties, rheological properties, and their relationship with the 3D printing properties of these three starches were studied.Results showed that among the three starches selected, the loss tangent (tan δ) of cassava starch was larger, and it had good fluidity in the printing process.It was not easy to break the bar and was easy to extrude.The sample printed with cassava starch had the highest accuracy.The storage modulus (G′) of buckwheat starch gel was larger, which was beneficial to maintain the shape of the printed product itself, but the printed product was easy to adhere to.Sweet potato starch had a lower viscosity and better fluidity, which could be more easily extruded from the nozzle of the 3D printer and evenly distributed during the printing process, but the size of the printed sample was slightly shrunk.In summary, cassava starch was feasible as a 3D printing material.Buckwheat starch and sweet potato starch need to be further studied if they are used in 3D printing inks.

Key words： buckwheat starch; cassava starch; sweet potato starch; 3D printing

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