Eda İlhan Başoğlu, Ayşegül Beşir Özgeçen, Nihat Yavuz
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引用次数: 0
Abstract
This study explored the feasibility of 3D food printing with zucchini puree-rice flour mixtures, focussing on factors impacting print quality for home-based applications. The effects of printing variables, including fill ratio (25%, 50%, 75% and 100%) and printing bed temperature (65 °C, 75 °C and 85 °C), were assessed on the print quality of the samples, along with rice flour ratio and a freeze-thaw step commonly employed by general consumers. Increasing rice flour content enhanced water retention, leading to improved printability in terms of shape retention and dimensional accuracy. Higher printing surface temperatures promoted starch gelation in the initial layers, resulting in better shape retention and improved print scores at moderate rice flour ratios. The highest print quality, determined by dimensional accuracy and visual observations, was achieved with a rice flour puree ratio of 5:10, printed at a 100% infill ratio and 85°C printing bed temperature. While freeze-thawing the mixtures preserved printability, it weakened the structure, leading to increased syneresis and spreading. Cooking fresh samples at 170 °C for 20 min after printing caused surface cracks, whereas freeze-thawed samples retained their smooth surface. Further research is needed to optimise printing parameters, considering typical preparation steps that may be applied to vegetable flour mixtures before and after 3D printing.
期刊介绍:
The International Journal of Food Science & Technology (IJFST) is published for the Institute of Food Science and Technology, the IFST. This authoritative and well-established journal publishes in a wide range of subjects, ranging from pure research in the various sciences associated with food to practical experiments designed to improve technical processes. Subjects covered range from raw material composition to consumer acceptance, from physical properties to food engineering practices, and from quality assurance and safety to storage, distribution, marketing and use. While the main aim of the Journal is to provide a forum for papers describing the results of original research, review articles are also welcomed.