Impact of mechanical and microstructural properties of potato puree-food additive complexes on extrusion-based 3D printing
| Autor: | Iman Dankar, Montserrat Pujolà, Fawaz El Omar, Amira Haddarah, Francesc Sepulcre |
|---|---|
| Přispěvatelé: | Universitat Politècnica de Catalunya. Departament d'Enginyeria Agroalimentària i Biotecnologia, Universitat Politècnica de Catalunya. GINEMQUAL - Gestió Integrada de Nematodes Fitoparàsits i dels Efectes sobre el Rendiment i Qualitat de la Collita |
| Jazyk: | angličtina |
| Rok vydání: | 2018 |
| Předmět: |
food.ingredient
Materials science Scanning electron microscope Nozzle Industrial and Manufacturing Engineering chemistry.chemical_compound 0404 agricultural biotechnology food Enginyeria agroalimentària::Indústries agroalimentàries::Tecnologia dels aliments [Àrees temàtiques de la UPC] Glycerol Agar Safety Risk Reliability and Quality Impressió tridimensional Process Chemistry and Technology Food additive 04 agricultural and veterinary sciences Specific mechanical energy Food additives Microstructure 040401 food science Potatoes--Research chemistry Chemical engineering Agrotech Extrusion Food Science |
| Zdroj: | UPCommons. Portal del coneixement obert de la UPC Universitat Politècnica de Catalunya (UPC) |
| Popis: | This paper studies the applicability of extrusion-based 3D printing for constructing novel shapes from potato puree and the effects of four additives (agar, alginate, lecithin, and glycerol) added separately at three concentrations (0.5, 1, 1.5%) on the internal strength, mechanical properties, microstructure, and color of potato puree. The printability of the potato puree and the mixtures was assayed by examining the consistency of the extrusions and the stability and accuracy of the printed patterns. The results indicate that better printing was achieved at a nozzle height of 0.5 cm and a nozzle diameter of 4 mm, with concentrations of alginate and agar between 0.5–1.5% and 0.5–1%, respectively, providing the best printability and end product stability, which was attributed to their respective high mechanical characteristics and specific mechanical energy (SME) values. Scanning electron microscopy (SEM) revealed that more convolutions were induced in the potato puree upon the addition of agar or alginate, which increased the puree stability. 3D printing did not significantly affect the surface color parameters of the final product. This study showed that the 3D printing process is a critical factor for initializing the production of customized healthy products. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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