Rahul Soni, Madhvi Sharma, Ponappa K., Puneet Tandon
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引用次数: 0
摘要
目的为了寻求经济实惠、营养丰富的食品替代品,细菌和酵母的共生培养物(SCOBY)成为 3D 打印的首选食品墨水。本文的目的是利用 SCOBY 的潜力,使用 3D 打印的创新技术创造出具有成本效益且营养丰富的食品选择。设计/方法/途径 本作品对 SCOBY 与小麦粉混合物的可打印性进行了比较分析,重点关注打印成分、喷嘴高度、喷嘴直径、打印速度、挤出电机速度和挤出速率等工艺变量的优化。研究结果在测试的各种比例中,SCOBY 与小麦粉的比例为 1:0.33,当以 50 和 60 毫米/秒的打印速度、180 转/分钟的电机速度和 0.原创性/价值食品分层制造(FLM)是一个新颖的概念,它使用专门的打印机,通过将巧克力、糖果、水果和蔬菜泥等可食用材料分层来制造可食用物品。分层制造是一种颠覆性技术,它能利用各种配料和添加物,制造出个性化和质地定制的食品,并融入所需的营养价值和食品质量。这项研究强调了 SCOBY 作为 3D 食品打印应用的可行材料的潜力。
SCOBY: an alternate solution to develop cheap and nutritious food by food layered manufacturing (FLM)
Purpose
In pursuit of affordable and nutrient-rich food alternatives, the symbiotic culture of bacteria and yeast (SCOBY) emerged as a selected food ink for 3D printing. The purpose of this paper is to harness SCOBY’s potential to create cost-effective and nourishing food options using the innovative technique of 3D printing.
Design/methodology/approach
This work presents a comparative analysis of the printability of SCOBY with blends of wheat flour, with a focus on the optimization of process variables such as printing composition, nozzle height, nozzle diameter, printing speed, extrusion motor speed and extrusion rate. Extensive research was carried out to explore the diverse physical, mechanical and rheological properties of food ink.
Findings
Among the ratios tested, SCOBY, with SCOBY:wheat flour ratio at 1:0.33 exhibited the highest precision and layer definition when 3D printed at 50 and 60 mm/s printing speeds, 180 rpm motor speed and 0.8 mm nozzle with a 0.005 cm3/s extrusion rate, with minimum alteration in colour.
Originality/value
Food layered manufacturing (FLM) is a novel concept that uses a specialized printer to fabricate edible objects by layering edible materials, such as chocolate, confectionaries and pureed fruits and vegetables. FLM is a disruptive technology that enables the creation of personalized and texture-tailored foods, incorporating desired nutritional values and food quality, using a variety of ingredients and additions. This research highlights the potential of SCOBY as a viable material for 3D food printing applications.