淀粉
流变学
均方误差
变性淀粉
化学
材料科学
食品科学
数学
统计
复合材料
作者
Yang Liu,Qinxiu Sun,Shuai Wei,Qiuyu Xia,Yanmo Pan,Shucheng Liu,Hongwu Ji,Chujin Deng,Jiming Hao
出处
期刊:Food Chemistry
[Elsevier]
日期:2021-12-01
卷期号:374: 131727-131727
被引量:45
标识
DOI:10.1016/j.foodchem.2021.131727
摘要
In this study, surimi from golden pompanos was mixed with starch to form a surimi-starch system. The water properties, rheological properties, and three-dimensional (3D) printability of the surimi-starch were measured. Cluster analysis results showed that the 3D printability was closely related to the type and addition content of starch, and the water and rheological properties. The low-field nuclear magnetic resonance (LF-NMR) parameters were used to predict 3D printability using polynomial regression models. The correlation coefficients (R2) for 3D printing accuracy and stability were 0.88 and 0.93, and the root mean square error (RMSE) values were 0.20% and 4.59%, respectively. In the verification test, the R2 for the two models were 0.85 and 0.89, and the RMSE values were 0.20% and 1.06%, respectively. The nonlinear surface regression fitting exhibited superior predictive performance. Therefore, LF-NMR is a good non-destructive tool for quickly and accurately predicting the 3D printability of the surimi-starch systems.
科研通智能强力驱动
Strongly Powered by AbleSci AI