Exploring puffed rice as a novel ink for 3D food printing: Rheological characterization and printability analysis

IF 5.3 2区农林科学 Q1 ENGINEERING, CHEMICAL

Journal of Food Engineering Pub Date : 2024-09-07 DOI:10.1016/j.jfoodeng.2024.112313

Bo-Ram Park , Junhee No , Hyeonbin Oh , Chan Soon Park , Kwan-Mo You , Legesse Shiferaw Chewaka

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Abstract

This study introduces a novel approach by using puffed rice (PR) as a sustainable and innovative ink for 3D food printing. Due to gelatinization and dextrinization, PR saw notable water absorption and solubility gains, with a modest viscosity uptick from 39.2 to 49.9 RVU, sharply contrasting Native rice (NR)'s jump from 128.9 to 167.8 RVU, emphasizing PR's minimal retrogradation. Gelatinized rice (GR) demonstrates similar stability in viscosity changes as PR, yet it requires more water and extended processing times for gelatinization. Conversely, PR's puffing process, which eliminates the need for water, offers quicker preparation and notable environmental benefits. Rheological analysis at 25% PR concentration reveals an optimal balance of viscosity (η, 897.4 Pa s), yield stress (τ_y, 2471.3 Pa), and flow stress (τ_f, 1509.2 Pa), demonstrating superior viscoelastic properties that facilitate enhanced printability and shape fidelity. Texture Profile Analysis outcomes reveals that PR significantly enhances key textural properties including hardness, adhesiveness, and springiness at this specific concentration. These findings highlight PR's potential as an eco-friendly and efficient ink choice for 3D-printed food products, providing enhanced performance and sustainability compared to GR and NR.

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探索将膨化大米作为新型墨水用于 3D 食品打印：流变表征和打印性能分析

本研究介绍了一种新方法，即将膨化大米（PR）作为一种可持续的创新墨水用于三维食品打印。经过糊化和糊精化处理后，膨化大米的吸水性和溶解性显著提高，粘度从 39.2 RVU 小幅上升至 49.9 RVU，与原生大米（NR）从 128.9 RVU 上升至 167.8 RVU 形成鲜明对比，凸显了膨化大米的最小逆变性。糊化米 (GR) 的粘度变化稳定性与 PR 相似，但它需要更多的水和更长的加工时间来糊化。相反，PR 的膨化过程无需用水，制备速度更快，而且具有显著的环保优势。25% PR 浓度下的流变分析表明，粘度（η，897.4 Pa s）、屈服应力（τy，2471.3 Pa）和流动应力（τf，1509.2 Pa）达到了最佳平衡，显示出卓越的粘弹性能，有助于提高印刷适性和形状保真度。纹理轮廓分析结果表明，在此特定浓度下，PR 可显著增强关键纹理特性，包括硬度、粘合性和回弹性。这些研究结果凸显了 PR 作为 3D 打印食品的环保型高效油墨的潜力，与 GR 和 NR 相比，PR 的性能和可持续性更强。

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来源期刊

Journal of Food Engineering 工程技术-工程：化工

CiteScore

11.80

自引率

5.50%

发文量

275

审稿时长

24 days

期刊介绍： The journal publishes original research and review papers on any subject at the interface between food and engineering, particularly those of relevance to industry, including: Engineering properties of foods, food physics and physical chemistry; processing, measurement, control, packaging, storage and distribution; engineering aspects of the design and production of novel foods and of food service and catering; design and operation of food processes, plant and equipment; economics of food engineering, including the economics of alternative processes. Accounts of food engineering achievements are of particular value.