基于挤出式小麦粉3D打印的工艺研究

A study on extruded wheat flour 3 D printing

为提高基于3D打印的食品加工效果,以挤出式的小麦粉3D打印为研究对象,分析了水温、挤出头相对高度、喷嘴直径、水与小麦粉材料配比、活塞进给速率、挤出头相对速度6个工艺参数,对面团3D打印效果的影响,并确定了最佳工艺参数组合为:水温100℃,挤出头相对高度为0.8 mm,喷嘴直径为0.6 mm,去离子水与小麦粉比例为0.8∶1,活塞进给速率为0.66 mm/min,挤出头相对速度为700 mm/min;实例应用表明,在上述最佳工艺参数组合下,3D打印的面团层数更高,精度更多,有效提高了面团3D打印效果。

To improve 3D printing-based food processing effect,this study analyzes the effect of six parameters(incl.water temperature,relative extruder head height,water-wheat flour mixing ratio,piston pumping rate,and relative extruder head speed)on 3D dough printing with extruded 3D printing of wheat flour as the object.An optimal combination of the aforesaid six process parameters is determined as follows:100℃water temperature,0.8 mm extruder head height relative to the platform,0.6 mm nozzle diameter,0.8∶1 deionized water to wheat flour,0.66 mm/min piston pumping rate,and 700 mm/min extruder head speed relative to the platform.Application examples have shown that the optimal parameter combination described above could bring in more layered and precision 3D printed doughs,concluding the combination does improve the 3D printing effect of doughs.