Powder properties, rheology and 3D printing quality of gluten-free blends

流变学 无麸质 面筋 材料科学 3D打印 高分子科学 食品科学 小麦面筋 质量(理念) 化学工程 复合材料 化学 工程类 物理 量子力学
作者
Kristina Radoš,Maja Benković,Nikolina Čukelj Mustač,Matea Habuš,Bojana Voučko,Tomislava Vukušić Pavičić,Duška Ćurić,Damir Ježek,Dubravka Novotni
出处
期刊:Journal of Food Engineering [Elsevier BV]
卷期号:338: 111251-111251 被引量:9
标识
DOI:10.1016/j.jfoodeng.2022.111251
摘要

Food personalization and customization is now easier due to 3D printing, but the printing performance of gluten-free cereal material has hardly been explored. This research investigated the suitability of four gluten-free powder blends for snack 3D printing. The blends were analyzed for their powder properties, and a selected blend served as a model to optimize median particle size (20.9; 155.4; 255.9 μm), amount of water (90; 95; 100% blend basis), and nozzle diameter (0.84; 1.0; 1.2 mm). The best printing quality was achieved with a particle size of 20.9 μm, a water amount of 97.5% (blend basis) and a nozzle diameter of 0.84 mm. With optimized parameters, blends with similar chemical composition but different botanical origin were also printed successfully. However, the mixture with the highest viscosity (τ = 4580 Pa s) showed the best printing accuracy (88%). Powder analysis should be further investigated to be used as a predictor for printing quality. • Printing quality is strongly dependent on powder particle size and nozzle diameter. • Cryomilling of ingredients results in fine particles and high printing quality. • Higher batter viscosity contributes to higher printing accuracy. • Conditions defined for a model blend are applicable to others with similar composition.
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