| 原料特性及打印参数对食品3D打印制品品质的影响 |
| |
| 引用本文： | 张鹏辉,周浩宇,聂远洋,李波. 原料特性及打印参数对食品3D打印制品品质的影响[J]. 食品与机械, 2021, 37(6): 219-223 |
| |
| 作者姓名： | 张鹏辉 周浩宇 聂远洋 李波 |
| |
| 作者单位： | 河南科技学院食品学院,河南 新乡 453003 |
| |
| 基金项目： | 河南省科技攻关项目（编号：202102110135,212102110347） |
| |
| 摘 要： | 综述了淀粉类、亲水胶体类、肉类等食材的3D打印特性,分析了打印温度、打印速度、内部填充率、打印喷头直径等打印参数对3D打印制品品质的影响.
|
| 关 键 词： | 食品3D打印 食材 打印参数 打印特性 熔融沉积成型 |
| 收稿时间： | 2020-12-06 |
Effects of raw material characteristics and printing parameters on product quality infood 3D printing |
| |
| ZHANGPenghui,ZHOUHaoyu,NIEYuanyang,LIBo. Effects of raw material characteristics and printing parameters on product quality infood 3D printing[J]. Food and Machinery, 2021, 37(6): 219-223 |
| |
| Authors: | ZHANGPenghui ZHOUHaoyu NIEYuanyang LIBo |
| |
| Affiliation: | School of Food Science, Henan Institute of Science and Technology, Xinxiang, Henan 453003, China |
| |
| Abstract: | In this paper, the 3D printing characteristics of starch, hydrophilic colloid, meat and other food materials were reviewed. The effects of printing parameters such as printing temperature, printing speed, internal filling rate and printing nozzle diameter on 3D product quality were analyzed, so as to provide useful reference for the research of food 3D printing technology and the development of printing food materials. |
| |
| Keywords: | food 3D printing food material print parameter print characteristics fused deposition modeling |
|
| 点击此处可从《食品与机械》浏览原始摘要信息 |
|
点击此处可从《食品与机械》下载全文 |
|
