Strawberry Mixed Gel 3D Printing Formula Optimization

被引：0

作者：

Zhai H. ^{[1
]}

Yin Z. ^{[1
]}

Sun X. ^{[1
]}

Li B. ^{[1
]}

Li D. ^{[1
]}

Guo H. ^{[2
]}

Zhang Q. ^{[1
]}

机构：

[1] College of Food Science and Technology, Shenyang Agricultural University, Shenyang

[2] Dandong Yinong Food Co., Ltd., Dandong

来源：

Science and Technology of Food Industry | 2024年 / 45卷 / 09期

关键词：

3D printing; gel; K-carrageenan; response surface optimization; strawberry; xanthan gum;

D O I：

10.13386/j.issn1002-0306.2023040289

中图分类号：

学科分类号：

摘要：

In order to improve the utilization rate of strawberry tail fruit and expand the product categories of strawberry processing, strawberry pulping was combined with xanthan gum and carrageenan to form a base material suitable for 3D printing. The optimal formula of strawberry mixed gel 3D printing was obtained by using single factor and response surface optimization experiments. The results showed that: The influence of different raw materials on the printing accuracy was in the order of K-carrageenan>strawberry pulp>xanthan gum, and the optimal process formula was strawberry pulp additive amount of 40 g, xanthan gum additive amount of 2 g, K-carrageenan additive amount of 3 g. Under this condition, the printing accuracy of strawberry 3D printing products was 98.39%, and strawberry 3D printing products were most consistent with the set model (cube: The upper side length was 15 mm, the lower side length was 15 mm, the height was 15 mm), at this time, the material could be well extruded and the support capacity was the best. © The Author(s) 2024.

引用

页码：147 / 158

页数：11

共 22 条

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