To improve 3D printing-based food processing effect,this study analyzes the effect of six parameters(incl.water temperature,relative extruder head height,water-wheat flour mixing ratio,piston pumping rate,and relative extruder head speed)on 3D dough printing with extruded 3D printing of wheat flour as the object.An optimal combination of the aforesaid six process parameters is determined as follows:100℃ water temperature,0.8 mm extruder head height relative to the platform,0.6 mm nozzle diameter,0.8∶1 deionized water to wheat flour,0.66 mm/min piston pumping rate,and 700 mm/min extruder head speed relative to the platform.Application examples have shown that the optimal parameter combination described above could bring in more layered and precision 3D printed doughs,concluding the combination does improve the 3D printing effect of doughs.
3D dough printingwheat flour processingmechanical equipmentprocess parameter optimization
万方数据
维普
