The purpose of this study was to further enhance the print quality of egg white protein (EWP) composite gel.The effects of nozzle diameters, filling rates, and printing speeds on the formability of the printed products, as well as the effects of internal structure on the textural properties of the printed products, were investigated.The results showed that the printed products had smooth lines, a delicate appearance, and better stability with a nozzle diameter of 1.20 mm.The internal structures of the printed products were better supported when the fill rate was not less than 50%.The faster the print speed, the higher the print efficiency.Based on the printing effect and printing efficiency, a printing speed of 35 mm/s was selected.Comprehensively, it was shown that EWP composite gel can print better quality and a more delicate appearance when the nozzle diameter was 1.20 mm, the fill rate was not less than 50%, and the printing speed was 35 mm/s.The results of internal structures on the textural properties of the printed products showed that the hardness and gumminess properties of the printed products of the same infill line type increased as the fill rate increased.The decrease in hardness and gumminess of the printed products was faster and then slower with the increase in porosity.Therefore, the demand for products with different textural properties can be met by modulating the internal structure of the printed product
SHAO Beibei
,
LIU Lili
,
WANG Yunguang
,
XIE Tianyi
,
DING Yue
,
CHENG Weiwei
. Optimization of egg white protein composite gel 3D printing parameters and the effect of internal structures on the textural properties of printed products[J]. Food and Fermentation Industries, 2025
, 51(18)
: 69
-75
.
DOI: 10.13995/j.cnki.11-1802/ts.041809
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