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蛋清蛋白复合凝胶3D打印参数优化及内部结构对打印产品质构特性的影响

邵贝贝 刘丽莉 王云光 谢天怡 丁玥 程伟伟

食品与发酵工业2025,Vol.51Issue(18):69-75,7.
食品与发酵工业2025,Vol.51Issue(18):69-75,7.DOI:10.13995/j.cnki.11-1802/ts.041809

蛋清蛋白复合凝胶3D打印参数优化及内部结构对打印产品质构特性的影响

Optimization of egg white protein composite gel 3D printing parameters and the effect of internal structures on the textural properties of printed products

邵贝贝 1刘丽莉 1王云光 1谢天怡 1丁玥 1程伟伟1

作者信息

  • 1. 河南科技大学食品与生物工程学院,食品加工与安全国家级实验教学示范中心,河南省食品加工与质量安全控制国际联合实验室,河南洛阳,471000
  • 折叠

摘要

Abstract

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 print-ing 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 prop-erties 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 proper-ties can be met by modulating the internal structure of the printed product.

关键词

蛋清蛋白/3D打印/打印参数/内部结构/质构特性

Key words

egg white protein/3D printing/printing parameters/internal structures/textural properties

引用本文复制引用

邵贝贝,刘丽莉,王云光,谢天怡,丁玥,程伟伟..蛋清蛋白复合凝胶3D打印参数优化及内部结构对打印产品质构特性的影响[J].食品与发酵工业,2025,51(18):69-75,7.

基金项目

国家重点研发计划科技型中小企业项目(2022YFF1101600) (2022YFF1101600)

"十四五"国家重点研发计划项目(2024YFF1106202) (2024YFF1106202)

河南省重大科技攻关项目(221100110500) (221100110500)

河南省科技攻关项目(242102110092) (242102110092)

河南科技大学校特聘教授科研经费(13510004) (13510004)

中原领军人才项目(234200510020) (234200510020)

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