用于 3D 打印的糊状食品油墨的流变学:营养成分和水分含量的影响

IF 6.2 2区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY
Z.Y. Bugday , A. Venkatachalam , P.D. Anderson , R.G.M. van der Sman
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引用次数: 0

摘要

这项研究旨在了解成分对用于 3D 食品打印的多组分食品油墨流变响应的影响。因此,研究的动机是解耦营养成分和水含量对流变性的影响。我们将豌豆馏分与水混合,并采用基于持水能力的水合方法配制油墨。流变学的特点是稳定的剪切速率和振荡的应变振幅扫描。应变扫描曲线推断出所有油墨的变形响应都遵循相似的趋势,具有相同宏量营养素配方的样品在与弹性高原模量缩放后映射到一条主曲线上。具有相同宏量营养素配方的样品在按弹性模量缩放后映射到一条主曲线上。剪切速率测试表明,油墨是剪切稀化屈服应力材料。剪切速率扫描也塌缩在一条主曲线上,该曲线在 y 轴和 x 轴上按屈服应力和临界剪切速率进行缩放。屈服应力和高原模量似乎由含水量控制,而剪切稀化指数和应变稀化指数则与配方无关,这推断出流变性是按含水量缩放的,同时保留了剪切稀化响应。观察到流变特性与营养成分无关,以及流变特性随含水量变化的可扩展性,为开发具有不同营养成分和所需欠缺特性的制剂迈出了一步,从而有望实现个性化营养。此外,该研究还显示了各种流变学技术的适用性,有望为颗粒糊剂流变学方面的文献做出贡献。
本文章由计算机程序翻译,如有差异,请以英文原文为准。

Rheology of paste-like food inks for 3D printing: Effects of nutrient and water content

Rheology of paste-like food inks for 3D printing: Effects of nutrient and water content
This research delves into understanding the effects of composition on the rheological response of multi-component food inks for 3D food printing. Accordingly, the motivation is to decouple the nutrient and water content effects on the rheology. We formulated inks by combining pea fractions with water and employing a water-holding-capacity based hydration method. Rheology is characterized by steady shear rate and oscillatory strain amplitude sweeps. Strain sweep curves infer that the deformation response of all inks follows a similar trend, and samples sharing the same macronutrient formulation are mapped to a master curve after scaling with the elastic plateau modulus. Samples sharing the same macronutrient formulation mapped to a master curve after scaling with the elastic modulus. Shear rate testing showed that the inks were shear thinning yield stress materials. Shear rate sweeps also collapsed on a master curve scaled by the yield stress and critical shear rate on the y and x axes. The yield stress and the plateau modulus appeared to be controlled by the water content, while the shear and strain thinning exponents were independent of the formulations, inferring that the rheology is scaled by the water content while preserving the shear thinning response. Observing the independence of the rheological properties from the nutrient composition and scalability of the rheology by the water content provided a step forward in developing formulations with various nutrient content at desired ow properties, which promises personalized nutrition. Furthermore, the study shows the applicability of various rheological techniques, which are expected to contribute to the literature on the rheology of granular pastes.
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来源期刊
Current Research in Food Science
Current Research in Food Science Agricultural and Biological Sciences-Food Science
CiteScore
7.40
自引率
3.20%
发文量
232
审稿时长
84 days
期刊介绍: Current Research in Food Science is an international peer-reviewed journal dedicated to advancing the breadth of knowledge in the field of food science. It serves as a platform for publishing original research articles and short communications that encompass a wide array of topics, including food chemistry, physics, microbiology, nutrition, nutraceuticals, process and package engineering, materials science, food sustainability, and food security. By covering these diverse areas, the journal aims to provide a comprehensive source of the latest scientific findings and technological advancements that are shaping the future of the food industry. The journal's scope is designed to address the multidisciplinary nature of food science, reflecting its commitment to promoting innovation and ensuring the safety and quality of the food supply.
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