3D Printing Characteristics of Yam Gel

FENG Lei; WU Jingnan; LI Ming; NIE Meimei; LI Dajing; SONG Jiangfeng; ZHANG Peitong; LIU Chunquan

doi:10.13386/j.issn1002-0306.2021040024

Volume 42 Issue 23

Nov. 2021

Turn off MathJax

Article Contents

Abstract

References

Science and Technology of Food Industry > 2021 > 42(23): 1-7. > DOI: 10.13386/j.issn1002-0306.2021040024

FENG Lei, WU Jingnan, LI Ming, et al. 3D Printing Characteristics of Yam Gel[J]. Science and Technology of Food Industry, 2021, 42(23): 1−7. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021040024.

Citation:

PDF (2620 KB)

3D Printing Characteristics of Yam Gel

1.
Institute of Argo-product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China
2.
College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
3.
Institute of Industrial Crops, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China

More Information

Received Date: April 05, 2021
Available Online: October 07, 2021

Graphical Abstract

Abstract

Abstract

In order to explore the effect of different concentrations of yam powder on 3D 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, 3D 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 3D 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 3D printing materials, which is very important to the development of functional foods.
- yam powder,
- gel system,
- 3D printing,
- rheological property,
- microstructure

FullText(HTML)

References (30)

References

[1]	TUMBLESTON J R, SHIRVANVANTS D, ERMOSHKIN N, et al. Additive manufacturing. Continuous liquid interface production of 3D objects[J]. Science,2015,347(6228):1349−1352.
[2]	YANG F, ZHANG M, BHANDARI B. Recent development in 3D food printing[J]. Critical Reviews in Food Science and Nutrition,2017,57(14):3145−3153.
[3]	DEROSSI A, CAPORIZZI R, AZZOLLINI D, et al. Application of 3D printing for customized food. A case on the development of a fruit-based snack for children[J]. Journal of Food Engineering,2017,220(MAR.):65−75.
[4]	LIU Z, ZHANG M, BHANDARI B, et al. 3D printing: Printing precision and application in food sector[J]. Trends in Food Science and Technology. 2017, 69: 83−94.
[5]	YANG F, ZHANG M, BHANDARI B, et al. Investigation on lemon juice gel as food material for 3D printing and optimization of printing parameters[J]. LWT - Food Science and Technology,2017,87:67−76.
[6]	LIU Z, ZHANG M, BHANDARI B. Effect of gums on the rheological, microstructural and extrusion printing characteristics of mashed potatoes[J]. International Journal of Biological Macromolecules,2018,117:1179−1187.
[7]	KARAVASILI C, GKARAGKOUNIS A, MOSCHAKIS T, et al. Pediatric-friendly chocolate-based dosage forms for the oral administration of both hydrophilic and lipophilic drugs fabricated with extrusion-based 3D printing[J]. European Journal of Pharmaceutical Sciences:Official Journal of the European Federation for Pharmaceutical Sciences,2020,147:105291.
[8]	GUAN Q, LI H, QI Y, et al. Changes in physicochemical properties and digestive characteristic s of yam (Dioscorea opposita Thunb. ) powder under different processing conditions using principal component analysis[J]. Drying Technology,2019,37(12):1551−1562.
[9]	李亚辉, 马艳弘, 张宏志, 等. 山药果蔬在乳酸菌发酵过程中组分及生物活性变化[J]. 食品科学,2017,38(10):137−142. [LI Y H, MA Y H, ZHANG H Z, et al. Variations in composition and bioactivities during fermentation of a mixture of chinese yam, apple and tomato by lactic acid bacteria[J]. Food Science,2017,38(10):137−142.
[10]	侣丽莎. 山药功能性食品工艺与储藏稳定性研究[D]. 郑州: 河南工业大学, 2012. LV L S. The studies on production process and stability of storage of yam functional food[D]. Zhengzhou: Henan University of Technology, 2012.
[11]	张丽芳, 宋洪波, 安凤平, 等. 淮山药淀粉及其抗性淀粉理化性质的比较[J]. 中国粮油学报,2014(3):32−37. [ZHANG L F, SONG H B, AN F P, et al. Physicochemical characteristics comparison of Dioscorea opposita Thunb. starch and resistant starch[J]. Journal of the Chinese Cereals and Oils Association,2014(3):32−37.
[12]	武敬楠, 冯蕾, 宋江峰, 等. 山药淀粉凝胶的3D打印特性[J]. 现代食品科技,2021,6:211−216. [WU J N, FENG L, SONG J F, et al. 3D printing characteristics of chinese yam starch gel[J]. Modern Food Science and Technology,2021,6:211−216.
[13]	LIU D, LI Z. Effect of soybean soluble polysaccharide on the pasting, gels, and rheological properties of kudzu and lotus starches[J]. Food Hydrocolloids,2019,89:443−452.
[14]	FENG L, XU Y, XIAO Y, et al. Effects of pre-drying treatments combined with explosion puffing drying on the physicochemical properties, antioxidant activities and flavor characteristics of apples[J]. Food Chemistry,2020:338.
[15]	WANG L, ZHANG M, BHANDARI B, et al. Investigation on fish surimi gel as promising food material for 3D printing[J]. Journal of Food Engineering,2017,220:101−108.
[16]	豁银强, 王尧, 陈江平, 等. 高能球磨对大米淀粉物化特性和结构的影响[J]. 食品科学,2020,41(13):89−95. [HUO Y Q, WANG Y, CHEN J P, et al. Effects of high energy ball milling on physicochemical properties and structure of rice starch[J]. Food Science,2020,41(13):89−95.
[17]	NI X, WANG K, WU K, et al. Stability, microstructure and rheological behavior of konjac glucomannan-zein mixed systems[J]. Carbohydrate Polymers,2018,188:260−267.
[18]	LIU Z, ZHANG M, BHANDARI B, et al. Impact of rheological properties of mashed potatoes on 3D printing[J]. Journal of Food Engineering,2017,220:76−82.
[19]	YANG C, ZHONG F, DOUGLAS H, et al. Study on starch-protein interactions and their effects on physicochemical and digestible properties of the blends[J]. Food Chemistry,2019,280:51−58.
[20]	余阳玲, 仝兆斌, 江昊, 等. 淀粉原料3D打印特性[J]. 食品与发酵工业,2020,46(3):194−200. [YU Y L, TONG Z B, JIANG H, et al. Characteristics of 3D printing by starch gels model[J]. Food and Fermentation Industries,2020,46(3):194−200.
[21]	FENG L, ZHANG M, BHANDARI B, et al. Determination of postharvest quality of cucumbers using nuclear magnetic resonance and electronic nose combined with chemometric methods[J]. Food and Bioprocess Technology,2018,11(12):2142−2152.
[22]	WANG J, AALAEI K, SKIBSTED L, et al. Bioaccessibility of calcium in freeze-dried yogurt based snacks[J]. LWT- Food Science and Technology,2020,129:109527.
[23]	梁兴泉, 郑安雄, 封欣, 等. 淀粉凝胶强度及其影响因素研究[J]. 化工时刊,2006(12):10−12. [LIANG X, ZHENG A X, FENG X, et al. Study on the strength and its influencing factor of the starch gelatinizaition[J]. Chemical Industry Times,2006(12):10−12.
[24]	ZHENG L, YU Y, TONG Z, et al. The characteristics of starch gels molded by 3D printing[J]. Journal of Food Processing and Preservation,2019,43(7):145−8892.
[25]	余世锋. 水分子对玉米淀粉凝胶特性影响的研究现状[J]. 食品工业,2017,38(1):263−266. [YU S. Research progress of the effects of water molecule on the behavior of corn starch gel[J]. Food Industry,2017,38(1):263−266.
[26]	陈雨薇, 王蕾, 吴永宁, 等. 水浸法削减大米粉中镉的工艺优化及对其品质影响[J]. 食品科学,2019,40(10):280−286. [CHEN Y W, WANG L, WU Y N, et al. Optimization of removal of cadmium from rice flour by water soaking and its effect on quality[J]. Food Science,2019,40(10):280−286.
[27]	KUMAR S, KUMAR V, KUMAR S. The influence of bound water on the FTIR characteristics of starch and starch nanocrystals obtained from selected natural sources[J]. Starch-Stärke,2019,71:1700026.
[28]	满建民, 蔡灿辉, 严秋香, 等. 红外光谱技术在淀粉粒有序结构分析中的应用[J]. 作物学报,2012,38(3):505−513. [MAN J M, CAI C H, YAN Q X, et al. Applications of infrared spectroscopy in the analysis of ordered structure of starch grain[J]. Acta Agronomica Sinica,2012,38(3):505−513.
[29]	王浩, 谭畅, 陈静, 等. 魔芋胶对蓝莓凝胶体系3D打印特性的影响[J]. 食品科学,2019,40(23):104−110. [WANG H, TAN C, CHEN J, et al. Effect of konjac gum on 3D printing properties of blueberry gel system[J]. Food Science,2019,40(23):104−110.
[30]	FENG L, ZHANG M, BHANDARI B, et al. Nondestructive detection of postharvest quality of cherry tomatoes using a portable NIR spectrometer and chemometric algorithms[J]. Food Analytical Methods,2019,12(4):914−925.

Supplements (0)

Cited By

Cited by

Periodical cited type(2)

1.	陈素艳，卢妍，吴光斌，陈发河. 黄秋葵酒渣纳米纤维素的制备工艺及表征分析. 食品研究与开发. 2024(17): 113-120 .
2.	罗欣，周彦强，吴光斌，陈发河. 黄秋葵酒渣膳食纤维超微粉制备及特性研究. 食品与机械. 2021(08): 201-206 .

Other cited types(1)

Get Citation

PDF

XML

Article Metrics

Article views (243) PDF downloads (29) Cited by(3)

Science and Technology of Food Industry

3D Printing Characteristics of Yam Gel

Abstract

References

Cited by

Periodical cited type(2)

Other cited types(1)

Catalog

Article Metrics

Export File

Citation

Format

Content