Effect of microwave-salt synergetic pre-treatment on the 3D printing performance of SPI-strawberry ink system

被引:72
作者
Fan, Hanzhi [1 ]
Zhang, Min [1 ,2 ]
Liu, Zhenbin [1 ]
Ye, Yufen [3 ]
机构
[1] Jiangnan Univ, State Key Lab Food Sci & Technol, Wuxi 214122, Jiangsu, Peoples R China
[2] Jiangnan Univ, Int Joint Lab Food Safety, Wuxi 214122, Jiangsu, Peoples R China
[3] Zhejiang Xingcai Agr Sci & Technol Co, Jiangshan 324100, Zhejiang, Peoples R China
关键词
Low-power microwave; Salt; Pre-treatment; 3D-printed SPI-Strawberry system; Quality; FOOD; TECHNOLOGIES; GEL;
D O I
10.1016/j.lwt.2019.109004
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
This study investigated the effect of microwave pre-treatment on the 3D printing performance and self-supporting behavior of soybean protein isolate (SPI)-strawberry ink system. The results indicated that salt and microwave treatment greatly improved the printing accuracy and self-supporting performance of the ink system. Salted sample treated with 70 W microwave obtained the best shape accuracy, the smallest transverse relaxation time and the highest hardness (676.33 g), gumminess (216.73 g), springiness (0.28 g) and cohesiveness (0.22 g). Low power microwave treated samples illustrated regular changes in terms of e-nose and chroma. As the microwave power increased, the L*, a*, b* values dropped, the E-nose response rose first and then decreased. The low power microwave enables ink printability at low power. And it could save energy and increase the acceptability of the final product. Moreover, the addition of salt promoted the formability and stability of 3D printed products. Based on the results, we conclude that the low power microwave-salt synergy pre-treatment has a positive effect on the printing performance and self-supporting behavior of the SPI-strawberry system.
引用
收藏
页数:8
相关论文
共 39 条
[1]  
[Anonymous], [No title captured]
[2]  
[Anonymous], [No title captured]
[3]   Microwave drying behaviour of apple slices [J].
Celen, Soner ;
Kahveci, Kamil .
PROCEEDINGS OF THE INSTITUTION OF MECHANICAL ENGINEERS PART E-JOURNAL OF PROCESS MECHANICAL ENGINEERING, 2013, 227 (04) :264-272
[4]   Microwave food processing-A review [J].
Chandrasekaran, S. ;
Ramanathan, S. ;
Basak, Tanmay .
FOOD RESEARCH INTERNATIONAL, 2013, 52 (01) :243-261
[5]   Application of soy protein isolate and hydrocolloids based mixtures as promising food material in 3D food printing [J].
Chen, Jingwang ;
Mu, Taihua ;
Goffin, Dorothee ;
Blecker, Christophe ;
Richard, Gaetan ;
Richel, Aurore ;
Haubruge, Eric .
JOURNAL OF FOOD ENGINEERING, 2019, 261 :76-86
[6]   Effect of Vacuum Microwave Drying on the Quality and Storage Stability of Strawberries [J].
de Bruijn, Johannes ;
Rivas, Fernando ;
Rodriguez, Yeaninna ;
Loyola, Cristina ;
Flores, Adan ;
Melin, Pedro ;
Borquez, Rodrigo .
JOURNAL OF FOOD PROCESSING AND PRESERVATION, 2016, 40 (05) :1104-1115
[7]   A novel dielectric drying method of sea cucumber [J].
Duan, Xu ;
Zhang, Min ;
Mujumdar, Arun S. ;
Huang, Lue L. ;
Wang, Hui .
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 2010, 45 (12) :2538-2545
[8]   Shrinkage and quality characteristics of whole fruit of Chinese jujube (Zizyphus jujuba Miller) in microwave drying [J].
Fang, Shuzheng ;
Wang, Zhengfu ;
Hu, Xiaosong ;
Li, Hui ;
Long, Wanrong ;
Wang, Ran .
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 2010, 45 (12) :2463-2469
[9]   Materials Properties of Printable Edible Inks and Printing Parameters Optimization during 3D Printing: a review [J].
Feng, Chunyan ;
Zhang, Min ;
Bhandari, Bhesh .
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION, 2019, 59 (19) :3074-3081
[10]   Rheology of food materials [J].
Fischer, Peter ;
Windhab, Erich J. .
CURRENT OPINION IN COLLOID & INTERFACE SCIENCE, 2011, 16 (01) :36-40