共查询到18条相似文献,搜索用时 296 毫秒
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本文以山药淀粉为原料,研究不同淀粉浓度对凝胶体系流变学特性、3D打印特性、色泽变化、质构特性及微观结构的影响规律。结果表明,剪切速率增加,山药淀粉凝胶的表观粘度逐渐降低,即山药淀粉凝胶属于典型假塑性流体体系;随着山药淀粉浓度的增加,凝胶体系的表观粘度、储能模量(G′)及损耗模量(G″)逐渐增加,硬度、胶着性、咀嚼性逐渐增大,L~*、a~*、b~*值逐渐减小,3D打印成型效果、打印精度及稳定性增加,内部微观孔隙减小,网络结构越来越致密。当山药淀粉浓度达16%时,凝胶体系的3D打印成型效果最好,内聚性最大为0.65,打印样品静置1 h后圆柱直径偏差-2.40%,高偏差-1.60%,打印稳定性较高。此研究为3D打印食品原料的开发及山药淀粉营养功能的综合利用提供了理论依据。 相似文献
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基于果蔬原料的食品3D打印技术及其应用 总被引:1,自引:0,他引:1
作为新兴数字化生产技术,3D打印技术已在许多领域中被广泛应用。其在食品领域中的应用可满足人们对食品定制化、个性化营养和数字化营养的需求,能进一步简化食品供应链体系,拓宽食材来源。水果和蔬菜富含多种营养素,是人类饮食的重要组成部分。相对于面团、巧克力、肉糜等食材,水果和蔬菜具有含水量高、难成形、易褐变的特点,因此很难实现直接3D打印。为了更好地了解水果和蔬菜在食品3D打印领域的应用情况,本文从食品3D打印的原料特性要求、果蔬原料特性以及3D打印果蔬材料的加工技术等方面进行了综述,并对其发展趋势作出展望。 相似文献
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3D打印技术通过逐层添加物料的方式实现特定结构物体的快速成型,可根据需求实现对原料组成和成品空间结构的个性化定制,在食品领域具有广阔发展潜力。大多数食品原料不具备可打印性,这制约了用于3D打印的食品原料的来源和种类,限制了3D打印技术在食品行业的应用规模。植物基纳米纤维素来源广泛,具有优异的机械性能和流变特性,能够增强物料的可打印性,是3D打印的理想原料。明确植物基纳米纤维素的功能特点,制备的3D打印墨水特性以及在食品3D打印中应用现状,对充分利用新兴加工技术和新食品原料尤为重要。本文重点介绍植物基纳米纤维素结构特点及与3D打印相适应的功能特性,包括高机械强度,易表面改性,适于打印的流变特性以及较好的生物安全性。在分析凝胶和乳液两种形式的植物基纳米纤维素打印墨水特性和用途的基础上,总结其在食品添加剂、食品包装材料、食品新鲜度指示器、功能物质载体等相关食品领域的应用现状,并展望未来制备新兴功能食品和智能食品包装的前景,以期为相关技术发展提供参考。 相似文献
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马铃薯淀粉含量丰富,具有粒径大、黏性大、糊化温度低、吸水力强、糊透明度高等优点,有很高的经济价值和开发潜力。由于马铃薯淀粉易老化,热稳定性和抗剪切能力差,限制了其在食品加工业中的广泛应用和开发。使用改性技术可以改善马铃薯淀粉的理化性质和功能特性,提高其应用范围以适应生产需要。该文总结近年来马铃薯淀粉改性技术,包括物理改性技术、化学改性技术、酶法改性技术以及多重改性技术等,阐述改性技术的研究现状及改性淀粉的理化和功能性质,分析马铃薯改性淀粉可能存在的问题,并对未来马铃薯淀粉改性技术进行展望,以期为马铃薯淀粉的改性研究提供参考。 相似文献
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3D打印技术作为食品科学领域的一项新技术,因其具有快速成型、适用于复杂结构、可个性化定制等特点而具有巨大的发展潜力。3D食品打印一般以蛋白质、脂类等对人体无害的可食性物质为材料,然而并非所有食材都具有良好的适印性和加工特性。为提高3D打印食材的适印性,食材中通常会添加碳水化合物、蛋白质、脂质等食品添加剂以改善食材的流变特性和加工特性。本文综述了3D食品打印技术、3D食品打印材料特性、常用的食品添加剂及其对打印材料的流变特性、加工特性和营养特性的影响,从而为3D食品打印技术在食品领域中的应用提供科学依据和理论参考。 相似文献
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微波辐射加工技术是一门新兴技术,具有穿透性好、加热均匀和快速及营养损失少等特点,在食品工业和基础研究中广泛应用。本文介绍了微波辐射的基本原理,重点阐述了微波辐射过程中的淀粉介电特性和影响因素,以及微波辐射对淀粉颗粒形貌、晶体结构、化学结构和淀粉性质的影响。同时,概述了微波辐射在淀粉类食品加热、淀粉原料改性和淀粉类食品杀菌消毒中的应用情况。最后,对微波辐射与淀粉结构特性变化相关研究中存在的问题和不足之处进行了展望,以期为微波辐射影响淀粉结构特性的作用机理和淀粉类食品的深度加工提供参考和建议。 相似文献
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Sai Sathvika Moparthi Gokul Krishna L. Rahul Karyappa Rituja Upadhyay 《Journal of texture studies》2024,55(1):e12805
Three-dimensional (3D) printing, one of the forms of additive manufacturing, has become a popular trend worldwide with a wide range of applications including food. The technology is adaptable and meets foods nutritional and sensory needs allowing meat processing to reach a sustainable level, technology addressing the food requirement of the ever-increasing population and the fast-paced lifestyle by reducing food preparation time. By minimizing food waste and the strain on animal resources, technology can help to create a more sustainable economy and environment. This review article discusses the 3D printing process and various 3D printing techniques used for food printing, such as laser powder bed fusion, inkjet food printing, and binder jetting, a suitable 3D technique used for meat printing, such as extrusion-based bioprinting. Moreover, we discuss properties that affect the printability of meat and its products with their applications in the meat industry, 3D printing market potential challenges, and future trends. 相似文献
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Chunmin Guan Xinkang Long Zhao Long Qinlu Lin Chun Liu 《International Journal of Food Science & Technology》2023,58(1):300-314
In recent years, legumes have become increasingly popular because of their high nutritional value and health benefits. Moreover, most legumes have a low glycaemic index (GI) and are often considered in dietary interventions for diabetes. Extruded rice products (ERPs) are trendy in major rice-producing areas, including staple foods (such as rice noodles) and snack foods (such as rice cake). However, ERPs have a higher GI and a relatively simple nutritional composition. Therefore, adding whole legumes flour or its components to ERPs is a significant issue, which can reduce ERPs' GI and improve these products' nutritional value. This paper reviewed the nutritional properties and physiological functions of legumes flour or its components. In addition, the factors (starch and extrusion processing) affecting the quality and GI of ERPs were summarised. Besides, this paper reviewed after adding whole legumes flour or its components to ERPs, the products' appearance and quality are better and its nutritional properties are also better, especially with regard to type 2 diabetes mellitus (T2DM). Moreover, this review also summarised three-dimensional (3D) printing technology in ERPs could improve the products' quality and nutritional value. Finally, directions that will be the focus of 3D printing and legumes were highlighted. 相似文献
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Recent Advances in the Use of High Pressure as an Effective Processing Technique in the Food Industry 总被引:3,自引:0,他引:3
High pressure processing is a food processing method which has shown great potential in the food industry. Similar to heat
treatment, high pressure processing inactivates microorganisms, denatures proteins and extends the shelf life of food products.
But in the meantime, unlike heat treatments, high pressure treatment can also maintain the quality of fresh foods, with little
effects on flavour and nutritional value. Furthermore, the technique is independent of the size, shape or composition of products.
In this paper, many aspects associated with applying high pressure as a processing method in the food industry are reviewed,
including operating principles, effects on food quality and safety and most recent commercial and research applications. It
is hoped that this review will promote more widespread applications of the technology to the food industry. 相似文献
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Vivian Offiah Vassilis Kontogiorgos 《Critical reviews in food science and nutrition》2019,59(18):2979-2998
ABSTRACTExtrusion technology has rapidly transformed the food industry with its numerous advantages over other processing methods. It offers a platform for processing different products from various food groups by modifying minor or major ingredients and processing conditions. Although cereals occupy a large portion of the extruded foods market, several other types of raw materials have been used. Extrusion processing of various food groups, including cereals and pseudo cereals, roots and tubers, pulses and oilseeds, fruits and vegetables, and animal products, as well as structural and nutritional changes in these food matrices are reviewed. Value addition by extrusion to food processing wastes and by-products from fruits and vegetables, dairy, meat and seafood, cereals and residues from starch, syrup and alcohol production, and oilseed processing are also discussed. Extrusion presents an economical technology for incorporating food processing residues and by-products back into the food stream. In contemporary scenarios, rising demand for extruded products with functional ingredients, attributed to evolving lifestyles and preferences, have led to innovations in the form, texture, color and content of extruded products. Information presented in this review would be of importance to processors and researchers as they seek to enhance nutritional quality and delivery of extruded products. 相似文献