Performance of 3D-printed samples based on starch treated by radio frequency energy

IF 6.3 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Innovative Food Science & Emerging Technologies Pub Date : 2023-05-01 DOI:10.1016/j.ifset.2023.103337

Shu Ma , Qianru Zhang , Qian Lin , Lin Pan , Xiuzhu Yu , Hao Jiang

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引用次数: 1

Abstract

In this study, we investigated changes in the chain length distribution, molecular weight distribution, amylose content, microstructures, thermal properties and rheological properties of potato starch following radio frequency (RF) electromagnetic fields exposure with varying moisture content (30, 40, 50, 60, 70%, w/w). We identified a RF-modified moisture content suitable for 3D printing. Our results showed that RF treatment roughened the starch surface and broke down the longer chains into shorter ones, which reduced the molecular weight, viscosity, and pasting temperature of the starch. The RF-treated starch gels showed better printing performance than untreated potato gels. In addition, changes in the physicochemical properties of the starch became more pronounced with increasing moisture content. Gels made from starch with 70% moisture content treated with RF energy provided the best morphological indicators, including clarity line uniformity and high retention rate. Overall, RF treatment of starch with varying moisture content is an effective method for preparing starch gels for 3D printing.

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基于射频能量处理淀粉的3d打印样品的性能

在这项研究中，我们研究了马铃薯淀粉在不同含水量(30、40、50、60、70%，w/w)的射频(RF)电磁场下的链长分布、分子量分布、直链淀粉含量、微观结构、热性能和流变性能的变化。我们确定了适合3D打印的rf修饰水分含量。研究结果表明，射频处理使淀粉表面变得粗糙，使长链断裂成短链，从而降低了淀粉的分子量、粘度和糊化温度。经射频处理的淀粉凝胶比未处理的马铃薯凝胶具有更好的打印性能。此外，淀粉的物理化学性质的变化随着水分含量的增加而变得更加明显。由70%含水量的淀粉制成的凝胶经射频能量处理后，其形貌指标最好，线条清晰均匀，保留率高。总之，射频处理不同含水量的淀粉是制备用于3D打印的淀粉凝胶的有效方法。

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

Innovative Food Science & Emerging Technologies 工程技术-食品科技

CiteScore

12.00

自引率

6.10%

发文量

259

审稿时长

25 days

期刊介绍： Innovative Food Science and Emerging Technologies (IFSET) aims to provide the highest quality original contributions and few, mainly upon invitation, reviews on and highly innovative developments in food science and emerging food process technologies. The significance of the results either for the science community or for industrial R&D groups must be specified. Papers submitted must be of highest scientific quality and only those advancing current scientific knowledge and understanding or with technical relevance will be considered.