响应面法优化草莓混合凝胶3D打印配方
Strawberry Mixed Gel 3D Printing Formula Optimization
翟红旭 1尹泽希 1孙希云 1李斌 1李冬男 1郭弘冰 2张琦1
作者信息
- 1. 沈阳农业大学食品学院,辽宁沈阳 110000
- 2. 丹东益农食品有限公司,辽宁丹东 118000
- 折叠
摘要
为提高草莓尾果利用率,扩宽草莓加工产品品类,将草莓制浆后与黄原胶、卡拉胶复配成适合3D打印的基料,并利用单因素及响应面优化试验,得到草莓混合凝胶3D打印最优配方.结果表明:不同原料对打印精度的影响大小依次为K-卡拉胶＞草莓浆＞黄原胶,最佳工艺配方为草莓浆添加量40 g,黄原胶添加量2g,K-卡拉胶添加量3g,在此条件下,测得草莓3D打印产品打印精度为98.39％,草莓3D打印产品最符合设置模型(正方体:上边长15mm、下边长15mm、高15 mm),此时材料能够很好地挤出且支撑能力最好.
Abstract
In order to improve the utilization rate of strawberry tail fruit and expand the product categories of strawberry processing,strawberry pulping was combined with xanthan gum and carrageenan to form a base material suitable for 3D printing.The optimal formula of strawberry mixed gel 3D printing was obtained by using single factor and response surface optimization experiments.The results showed that:The influence of different raw materials on the printing accuracy was in the order of K-carrageenan＞strawberry pulp＞xanthan gum,and the optimal process formula was strawberry pulp additive amount of 40 g,xanthan gum additive amount of 2 g,K-carrageenan additive amount of 3 g.Under this condition,the printing accuracy of strawberry 3D printing products was 98.39％,and strawberry 3D printing products were most consistent with the set model(cube:The upper side length was 15 mm,the lower side length was 15 mm,the height was 15 mm),at this time,the material could be well extruded and the support capacity was the best.
关键词
草莓/黄原胶/K-卡拉胶/3D打印/凝胶/响应面优化Key words
strawberry/xanthan gum/K-carrageenan/3D printing/gel/response surface optimization引用本文复制引用
基金项目
辽宁省教育厅重点攻关项目(LJKZZ20220089)
国家重点研发计划(2022YFD2100803)
出版年
2024
国家科技期刊平台
NSTL
维普
万方数据