期刊
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
卷 117, 期 -, 页码 1179-1187出版社
ELSEVIER
DOI: 10.1016/j.ijbiomac.2018.06.048
关键词
3D printing; Mashed potatoes; 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 Key Laboratory Project of Advanced Food Manufacturing Equipment and Technology [FMZ201803]
- Jiangsu Province (China) Collaborative Innovation Center for Food Safety and Quality Control Industry Development Program
This paper studied the rheological, microstructural and 3D printing characteristics of mashed potatoes (MP) with gums of xanthan (XG), guar (GG), k-carrageenan (KG) and k-carrageenan- xanthan gum blend (KG-XG). Addition of gums increased the viscosity, storage modulus (G'), and loss modulus (G) of MP except XG. Creep results indicated that self-supporting performance followed decreasing order of KG>KG-XG>GG>contorl>XG. Fourier Transform infrared spectroscopy (FT-IR) and Nuclear Magnetic Resonance (NMR) results well explained the behavior by enhancing hydrogen bonding and constraining water molecules' mobility. KG-MP samples possessed good self-supporting performance but with rough surface and lots of defective points. The parts printed using XG-MP were fatter than target objects but with a smooth surface structure. This probably because the excellent extrudability (more fluid-like behavior, tan delta 0.185) but with poor self-supporting ability indicated by lower G' and greater creep strain 0.88%. The printed objects using KG-XG-MP possessed a smooth surface structure (visual appearance), and good printing precision indicated by the lowest dimensional printing deviation for a printed cuboid shape (2.19%, 2.20%, 2% for length, width, height direction, respectively). This was probably because the creaminess effect provided by XG render the printed objects a smooth surface structure, while KG provided MP with sufficient mechanical strength (proper G' and load bearing capacity) to be capable of self-supporting. (C) 2018 Elsevier B.V. All rights reserved.
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