山药凝胶体系的3D打印特性

3D Printing Characteristics of Yam Gel

为了探究不同山药粉含量对山药凝胶体系3D打印特性的影响,实验采用流变特性分析、色泽测定、质构测试、扫描电子显微镜、傅里叶变换红外光谱等技术,测定山药粉含量对凝胶体系的动态黏弹性、3D打印特性、微观结构及官能团的影响。结果表明,山药粉含量对凝胶体系的黏弹性、3D打印成型性、色泽、质构特性、微观结构及官能团均有明显影响。随着山药粉含量的增加,凝胶体系的储能模量(G’)及损耗模量(G")呈先增大后降低趋势,硬度、胶着性、a*值及b*值增加,弹性及L*值降低,孔隙逐渐减小,多孔网状结构趋于致密。当山药粉含量为40%时,获得的凝胶体系3D打印成型效果最优,其打印样品高度偏差及直径偏差达到最小值分别为-1.8%和0.2%,且样品放置1 h内直径偏差最小为-2.8%。此研究为食品3D打印材料提供的理论依据,对功能性食品的开发具有重要意义。

In order to explore the effect of different concentrations of yam powder on 3 D printing characteristics of yam gel system, the experiment used rheological analysis, color determination, texture testing, scanning electron microscopy, fourier transform infrared spectroscopy and other techniques to determine the influence of yam powder concentrations on the dynamic viscoelasticity, 3 D printing characteristics, microstructure and functional groups of the gel system. The results showed that yam powder had significant effects on the viscoelasticity, printability, color, texture, microstructure and functional group of gel system. As the addition of yam powder increased, both storage modulus(G’) and loss modulus(G")were increased first and then decreased. Moreover, hardness, adhesiveness, a* and b* values increased, springiness and L*values decreased. As observed by scanning electron microscopy(SEM), the porous network structure of the 3 D printed samples showed a honeycomb-like microstructure with the porosity decreasing with addition of yam powder. When the content of yam powder was 40%, the printability of gel system was the best. The height deviation and diameter deviation of the printed sample were-1.8% and 0.2%, respectively, and the diameter deviation was-2.8% after 1 h. This research provides a theoretical basis for food 3 D printing materials, which is very important to the development of functional foods.