Optimization of printability of barley seedling powder compounded with starch and study on the setting effect of energy carrying electromagnetic field

IF 5.3 2区农林科学 Q1 ENGINEERING, CHEMICAL

Journal of Food Engineering Pub Date : 2025-02-28 DOI:10.1016/j.jfoodeng.2025.112539

Yuanyuan Li , Yinqiao Lv , Bingzheng Li , Yuanliang Zhong , Weiqiao Lv , Hongwei Xiao

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引用次数: 0

Abstract

Barley seedling powder, known for its high nutritional value and versatility in food 3D printing as a colorant, flavor enhancer, and quality improver, was used in this study to create a composite ink with potato starch. This work optimized the printability ratio and employed microwave induction to induce deformation in the post-processed printed products, subsequently evaluating their texture and color characteristics. The results showed that increasing the barley seedling powder proportion decreased the storage modulus (G′), loss modulus (G′′), and viscosity of the ink, thereby improving the extrusion performance of 3D printed products. At a microwave power of 200 W, extending the heating time increased the bending angle and facilitated directional deformation, with the W-35 (barley seedling powder accounted for 35% of the total solid mass) sample demonstrating the most effective deformation. Furthermore, the ink ratio significantly influenced the texture and color of the processed product. These insights offer novel perspectives for the 3D printing of hybrid materials in innovative food processing, potentially enabling 4D shape deformation control.

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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.