دورية أكاديمية
Investigation on 3D printing of shrimp surimi under different printing parameters and thermal processing conditions
العنوان: | Investigation on 3D printing of shrimp surimi under different printing parameters and thermal processing conditions |
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المؤلفون: | Yanmo Pan, Qinxiu Sun, Yang Liu, Shuai Wei, Zongyuan Han, Ouyang Zheng, Hongwu Ji, Bin Zhang, Shucheng Liu |
المصدر: | Current Research in Food Science, Vol 8, Iss , Pp 100745- (2024) |
بيانات النشر: | Elsevier, 2024. |
سنة النشر: | 2024 |
المجموعة: | LCC:Nutrition. Foods and food supply LCC:Food processing and manufacture |
مصطلحات موضوعية: | 3D printing, Shrimp surimi, Printing parameters, Thermal processing methods, Printing adaptability, Nutrition. Foods and food supply, TX341-641, Food processing and manufacture, TP368-456 |
الوصف: | Improving the printing accuracy and stability of shrimp surimi and finding appropriate printing parameters and suitable thermal processing method can help to develop high value-added 3D printing products of shrimp surimi. It was found that in order to make the 3D printing products of shrimp surimi have higher printing adaptability (printing accuracy and printing stability reach more than 97%), by choosing nozzle diameter of 1.20 mm and setting the printing height of the nozzle to 2.00 mm, the layers of the printed products were better fused with each other, and the printing accuracy of the products could be greatly improved; there was no uneven discharge and filament breakage when the nozzle moved at the speed of 30 mm/s; and the products were internally compact and had good stability when the printing filling rate was 80%. In addition, the deformation rates of steamed, boiled and deep-fried shrimp surimi products were significantly higher than those of oven-baked and microwaved shrimp surimi products (P |
نوع الوثيقة: | article |
وصف الملف: | electronic resource |
اللغة: | English |
تدمد: | 2665-9271 |
Relation: | http://www.sciencedirect.com/science/article/pii/S2665927124000716; https://doaj.org/toc/2665-9271 |
DOI: | 10.1016/j.crfs.2024.100745 |
URL الوصول: | https://doaj.org/article/c399bf8e4ae549c9914524928063e0be |
رقم الأكسشن: | edsdoj.399bf8e4ae549c9914524928063e0be |
قاعدة البيانات: | Directory of Open Access Journals |
تدمد: | 26659271 |
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DOI: | 10.1016/j.crfs.2024.100745 |