Prediction of viscoelastic properties of peanut-based 3D printable food ink

IF 2.8 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of texture studies Pub Date : 2023-12-05 DOI:10.1111/jtxs.12817

Amaresh Kadival, Jayeeta Mitra, Manish Kaushal, Rajendra Machavaram

引用次数: 0

Abstract

Viscoelastic properties of 3D printable peanut-based food ink were investigated using frequency sweep and relaxation test. The incorporation of xanthan gum (XG) improved the shear thinning behavior (n value ranging from 0.139 to 0.261) and lowered the η*, G′, and G′′ values, thus making food ink 3D printable. The addition of XG also caused a downward shift in the relaxation curve. This study evaluates the possibility of an artificial neural network (ANN) approach as a substitute for the Maxwell three-element and Peleg model for predicting the viscoelastic behavior of food ink. The results revealed that all three models accurately predicted the decay forces. The inclusion of XG decreased the hardness and enhanced the cohesiveness, so enabling the 3D printing of food ink. The hardness was highly positively correlated with Maxwell model parameters F_e, F₁, F₂, F_3, and Peleg constant k₂ (0.57) and negatively correlated with k₁ (−0.76).

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预测花生基三维可打印食品油墨的粘弹性能。

利用频率扫描和松弛试验研究了可三维打印的花生基食品油墨的粘弹性能。黄原胶（XG）的加入改善了剪切稀化行为（n 值范围为 0.139 至 0.261），降低了 η*、G'和 G''值，从而使食品油墨具有 3D 打印性。添加 XG 还导致弛豫曲线下移。本研究评估了用人工神经网络（ANN）方法替代麦克斯韦三元素模型和 Peleg 模型预测食品油墨粘弹性行为的可能性。结果表明，这三种模型都能准确预测衰减力。XG 的加入降低了硬度，增强了内聚性，从而实现了食品油墨的三维打印。硬度与麦克斯韦模型参数Fe、F1、F2、F3和Peleg常数k2（0.57）高度正相关，与k1（-0.76）负相关。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Journal of texture studies 工程技术-食品科技

CiteScore

6.30

自引率

9.40%

发文量

审稿时长

>24 weeks

期刊介绍： The Journal of Texture Studies is a fully peer-reviewed international journal specialized in the physics, physiology, and psychology of food oral processing, with an emphasis on the food texture and structure, sensory perception and mouth-feel, food oral behaviour, food liking and preference. The journal was first published in 1969 and has been the primary source for disseminating advances in knowledge on all of the sciences that relate to food texture. In recent years, Journal of Texture Studies has expanded its coverage to a much broader range of texture research and continues to publish high quality original and innovative experimental-based (including numerical analysis and simulation) research concerned with all aspects of eating and food preference. Journal of Texture Studies welcomes research articles, research notes, reviews, discussion papers, and communications from contributors of all relevant disciplines. Some key coverage areas/topics include (but not limited to): • Physical, mechanical, and micro-structural principles of food texture • Oral physiology • Psychology and brain responses of eating and food sensory • Food texture design and modification for specific consumers • In vitro and in vivo studies of eating and swallowing • Novel technologies and methodologies for the assessment of sensory properties • Simulation and numerical analysis of eating and swallowing