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.
YU Yangling
,
TONG Zhaobin
,
JIANG Hao
,
ZHAO Qing
. Characteristics of 3D printing by starch gels model[J]. Food and Fermentation Industries, 2020
, 46(3)
: 194
-200
.
DOI: 10.13995/j.cnki.11-1802/ts.021736
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