Improving 3D printing process of lemon juice gel based on fluid flow numerical simulation

被引：138

作者：

Yang, Fanli ^{[1
]}

Guo, Chaofan ^{[1
]}

Zhang, Min ^{[1
,2
]}

Bhandari, Bhesh ^{[3
]}

Liu, Yaping ^{[4
]}

机构：

[1] Jiangnan Univ, State Key Lab Food Sci & Technol, Wuxi 14122, Jiangsu, Peoples R China

[2] Jiangnan Univ, Jiangsu Prov Key Lab Adv Food Mfg Equipment & Tec, Wuxi 14122, Jiangsu, Peoples R China

[3] Univ Queensland, Sch Agr & Food Sci, Brisbane, Qld, Australia

[4] Guangdong Galore Food Co Ltd, Zhongshan 528447, Peoples R China

来源：

LWT-FOOD SCIENCE AND TECHNOLOGY | 2019年 / 102卷

关键词：

3D printing; Lemon juice gel; POLYFLOW; Numerical simulation; NMR; Rheology; RHEOLOGICAL PROPERTIES; FOOD MATERIAL; TECHNOLOGIES; OPTIMIZATION; DESIGN;

D O I：

10.1016/j.lwt.2018.12.031

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Food 3D printing has received attention as a novel field in recent years, bringing new ideas and opportunities for the development and transformation of food processing technology. This work investigated the moisture and rheological properties of lemon juice gels with different starches by experimental studies and simulated the effect of different material properties and process parameters (material viscosity and relaxation time, inlet volume flow rate and nozzle diameter) on the velocity, shear rate and pressure fields in the flow channel by the POLYFLOW software. Results showed that with the addition of different kinds of starches, the viscosity and mechanical properties of the lemon juice gel were varied. Adding potato starch altered fluidity with different relative degree of bound or immobilized water of lemon juice gel. According to the simulation study, in the same shape of the flow path, the velocity and shear velocity fields were determined by the inlet volume flow rate. The change of different process parameters was found to cause changes in pressure field in the flow channel to varying degrees, and the change of the nozzle diameter had the greatest influence on the pressure distribution. In addition, the extruded material exhibited swelling phenomenon.

引用

页码：89 / 99

页数：11

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