Ethan Chadwick , Ann H. Barrett , Michael Okamoto , Yara Suleiman , Guilherme P.S.R. Bertola , Sina Shahbazmohamadi , Abhishek Shetty , Yonghui Li , Anson W.K. Ma
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引用次数: 0
摘要
本文首次展示了使用粘合剂喷射(BJT)方法、豌豆粉作为打印粉末以及粘合剂水溶液,三维打印出具有可调纹理的豌豆基零食。通过对打印样品进行Hele-Shaw细胞实验和共聚焦显微镜观察,对其结合机制进行了研究。当豌豆粉接触水性粘合剂时,淀粉颗粒膨胀。这些颗粒仍保持膨胀状态,但在样品干燥后进一步被富含蛋白质的网桥连接起来。加入糖和打印后烘烤往往会增强打印后样品的强度,由此产生的机械性能与非 3D 打印的商业零食相当。通过控制喷墨打印头喷出的水性粘合剂的量,抗压强度和模量的差异超过了一个数量级,这证明了利用三维打印技术调节植物性零食质地的巨大潜力。
Binder-jet 3D printing of pea-based snacks with modulated texture
This paper demonstrates, for the very first time, 3D printing of pea-based snacks with tunable texture using the binder jetting (BJT) method, pea flour as the print powder, and an aqueous binder solution. The binding mechanism was studied by performing both Hele-Shaw cell experiments and confocal microscopy on the printed samples. As the pea flour was exposed to an aqueous binder, the starch granules swelled. These granules remained swollen but were further joined by a network of protein-rich bridges as the sample dried. Inclusion of sugar and post-printing baking tended to strengthen the as-printed samples, and the resultant mechanical properties were on par with commercial snacks that are not 3D printed. By controlling the amount of aqueous binder dispensed from the inkjet print heads, more than one order of magnitude differences in compressive strength and modulus were achieved, demonstrating the exciting potential of using 3D printing for texture modulation of plant-based snacks.
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.