中国食品学报2024，Vol.24Issue(6)：165-176,12.DOI:10.16429/j.1009-7848.2024.06.015
铁皮石斛复合凝胶CFD数值模拟与个性化3D打印性能预测
Prediction of CFD Numerical Simulation and Personalized 3D Printing Performance of Dendrobium officinale Composite Gel
摘要
Abstract
Dendrobium officinale powder is rich in polysaccharies and has special rheological properties,which can be used to develop starch-based 3D printing food materials.In this study,the effect of Dendrobium officinale powder on the adaptability of starch-based 3D printing gel(SG)was investigated.The structure and characteristics of starch-based gel 3D printing materials were analyzed by rheology,texture,scanning electron microscopy(SEM),x-ray diffraction,and fourier transform infrared spectroscopy(FT-IR)combined with Computational Fluid Dynamics(CFD)simulation.The re-sults showed that the addition of Dendrobium officinale powder had a significant effect on the microstructure,rheological and textural properties of starch-based gels.With the addition of Dendrobium officinale from 0g(SG)to 1.00 g(SG-1.00D),the hardness of starch-based gel increased from(59.81±1.39)g to(105.67±2.05)g,and the adhesion in-creased from(43.40±2.07)g·s to(78.59±0.23)g·s.It was found that addition of 0.15 g Dendrobium officinale powder can optimize the network structure of the gel system.The addition of Dendrobium can cause the migration of FT-IR characteristic peaks,and enhance the intensity of XRD diffraction characteristic marker peaks near 17°,indicating that stronger hydrogen bonds are generated,but no new substances are formed.The printing speed of the SG-0.15D could reach 6.13x10-2 1/s with best 3D printing adaptability.This research provides a theoretical basis and direction for the de-velopment of using Dendrobium officinale powder in 3D food printing materials,and providestechnical reference and sup-port for the actual production of Dendrobium officinale 3D printing materials.关键词
淀粉基凝胶/3D打印/铁皮石斛/计算流体动力学Key words
starch-based gels/3D-printing/Dendrobium officinale/computational fluid dynamics引用本文复制引用
冯思敏,王晶,谢晨曦,陈碧莲,余佳浩,邵平..铁皮石斛复合凝胶CFD数值模拟与个性化3D打印性能预测[J].中国食品学报,2024,24(6):165-176,12.基金项目
国家食品营养与安全重点研发计划专项(2023YFF1104100) （2023YFF1104100）
浙江省重点研究发展计划项目(2021C02019,2020C02046) （2021C02019,2020C02046）
浙江省自然科学基金项目(LGD22C200001) （LGD22C200001）
