期刊
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
卷 54, 期 1, 页码 68-74出版社
WILEY
DOI: 10.1111/ijfs.13904
关键词
3D printing; processing parameters; post-process fast-cooling; modelling effect; rheological properties
资金
- China State Key Laboratory of Food Science and Technology Innovation Project [SKLF-ZZA-201706]
- National First-class Discipline Program of Food Science and Technology [JUFSTR20180205]
- Jiangsu Province (China) Collaborative Innovation Center for Food Safety and Quality Control Industry Development Program
- Jiangsu Province Key Laboratory Project of Advanced Food Manufacturing Equipment and Technology [FMZ201803]
Apart from the material compositions, processing parameters of a 3D printer also affect the modelling effect of printed samples. This paper presents the influence of processing parameters including filament diameter (2.10, 2.30, 2.50 mm), nozzle movement speed (20, 25, 30 mm/s), nozzle diameter (0.8, 1.5, 2.0 mm) and nozzle height (2.10, 2.40, 2.60 mm), as well as that of post-process fast-cooling (-65 degrees C; 0, 5, 10 min), on the rheological properties and geometric accuracy of a 3D-printed food construct made of baking dough (BD). Results showed that the printed object whose shape best matched the target geometry could be obtained with the following processing parameters: filament diameter of 2.30 mm, nozzle movement speed of 25 mm/s, nozzle diameter of 2.0 mm and nozzle height of 2.40 mm during 3D printing, combined with fast-cooling at -65 degrees C for more than 10 min after printing and before baking.
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