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author:

Tian, Han (Tian, Han.) [1] | Yang, Fujia (Yang, Fujia.) [2] | Chen, Xu (Chen, Xu.) [3] | Guo, Li (Guo, Li.) [4] | Wu, Xiaoping (Wu, Xiaoping.) [5] | Wu, Jinhong (Wu, Jinhong.) [6] | Huang, Jianlian (Huang, Jianlian.) [7] | Wang, Shaoyun (Wang, Shaoyun.) [8]

Indexed by:

EI

Abstract:

Frozen storage of 3D printing ink is an inevitable trend, but it may impair the processing properties of surimi ink. Antifreeze peptides (AFPs) show potential application foreground in 3D printing. In this study, the rheological properties in 3D printing extrusion, recovery and stabilization stage were investigated of surimi ink with AFPs during FT cycles, and linking the printability, resolution and shape fidelity, respectively. Moreover, the evaluation method of 3D printing quality during freeze-thaw (FT) cycles including printability, resolution, and shape fidelity of surimi ink after FT was firstly established by the line of suspension and 1D patterns, 2D patterns, and 3D models. The results showed that the rheological properties of ink were significantly improved due to optimum addition of AFPs during FT cycles. The yield stress (τ0), consistency index (K), and shear-thinning index (n), of 2% AFPs ink at FT 4 times were 185.93 Pa, 2.506 × 105 Pa•sn, and 0.062, respectively, in the extrusion stage. In the recovery stage, the recovery time (T) and gelation time (Tgel) were 26.14 s and 174.83 s. In the stabilization stage, the ink has properties similar to solids, the interaction strength of molecular (A) and the number of molecular interactions (z) were 1.994 × 103 Pa s1/z and 9.488. It demonstrated best printability, resolution, and shape fidelity, even supporting 23-layer 3D printing structures. This research firstly constructed a new approach for the application of AFPs in 3D printing of frozen foods. © 2022 Elsevier Ltd

Keyword:

3D printers Extrusion Freezing Gelation Peptides Quality control Recovery Rheology Shear thinning Stabilization Thawing Yield stress

Community:

  • [ 1 ] [Tian, Han]College of Chemical Engineering, Fuzhou University, Fuzhou; 350108, China
  • [ 2 ] [Tian, Han]College of Biological Science and Engineering, Fuzhou University, Fuzhou; 350108, China
  • [ 3 ] [Yang, Fujia]College of Chemical Engineering, Fuzhou University, Fuzhou; 350108, China
  • [ 4 ] [Yang, Fujia]College of Biological Science and Engineering, Fuzhou University, Fuzhou; 350108, China
  • [ 5 ] [Chen, Xu]College of Biological Science and Engineering, Fuzhou University, Fuzhou; 350108, China
  • [ 6 ] [Guo, Li]College of Biological Science and Engineering, Fuzhou University, Fuzhou; 350108, China
  • [ 7 ] [Wu, Xiaoping]College of Chemical Engineering, Fuzhou University, Fuzhou; 350108, China
  • [ 8 ] [Wu, Xiaoping]College of Biological Science and Engineering, Fuzhou University, Fuzhou; 350108, China
  • [ 9 ] [Wu, Jinhong]Department of Food Science and Engineering, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai; 200240, China
  • [ 10 ] [Huang, Jianlian]Key Laboratory of Refrigeration and Conditioning Aquatic Products Processing of Ministry of Agriculture and Rural Affairs, Xiamen; 361022, China
  • [ 11 ] [Huang, Jianlian]Fujian Anjoy Foods Co. Ltd., Xiamen; 361022, China
  • [ 12 ] [Wang, Shaoyun]College of Biological Science and Engineering, Fuzhou University, Fuzhou; 350108, China

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Source :

Journal of Food Engineering

ISSN: 0260-8774

Year: 2023

Volume: 337

5 . 3

JCR@2023

5 . 3 0 0

JCR@2023

ESI HC Threshold:24

JCR Journal Grade:1

CAS Journal Grade:2

Cited Count:

WoS CC Cited Count: 0

SCOPUS Cited Count: 8

ESI Highly Cited Papers on the List: 0 Unfold All

WanFang Cited Count:

Chinese Cited Count:

30 Days PV: 1

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