Shu Ma , Qianru Zhang , Qian Lin , Lin Pan , Xiuzhu Yu , Hao Jiang
{"title":"基于射频能量处理淀粉的3d打印样品的性能","authors":"Shu Ma , Qianru Zhang , Qian Lin , Lin Pan , Xiuzhu Yu , Hao Jiang","doi":"10.1016/j.ifset.2023.103337","DOIUrl":null,"url":null,"abstract":"<div><p><span><span>In this study, we investigated changes in the chain length distribution, molecular weight distribution, amylose<span> content, microstructures, thermal properties and rheological properties of potato starch following </span></span>radio frequency (RF) electromagnetic fields exposure with varying moisture content (30, 40, 50, 60, 70%, </span><em>w</em><span>/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.</span></p></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"85 ","pages":"Article 103337"},"PeriodicalIF":6.3000,"publicationDate":"2023-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"1","resultStr":"{\"title\":\"Performance of 3D-printed samples based on starch treated by radio frequency energy\",\"authors\":\"Shu Ma , Qianru Zhang , Qian Lin , Lin Pan , Xiuzhu Yu , Hao Jiang\",\"doi\":\"10.1016/j.ifset.2023.103337\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><p><span><span>In this study, we investigated changes in the chain length distribution, molecular weight distribution, amylose<span> content, microstructures, thermal properties and rheological properties of potato starch following </span></span>radio frequency (RF) electromagnetic fields exposure with varying moisture content (30, 40, 50, 60, 70%, </span><em>w</em><span>/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.</span></p></div>\",\"PeriodicalId\":329,\"journal\":{\"name\":\"Innovative Food Science & Emerging Technologies\",\"volume\":\"85 \",\"pages\":\"Article 103337\"},\"PeriodicalIF\":6.3000,\"publicationDate\":\"2023-05-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"1\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Innovative Food Science & Emerging Technologies\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S1466856423000711\",\"RegionNum\":1,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q1\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Innovative Food Science & Emerging Technologies","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S1466856423000711","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
Performance of 3D-printed samples based on starch treated by radio frequency energy
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.
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.
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