State Key Laboratory of Food Science and Technology, Jiangnan University, 214122 Wuxi, Jiangsu, China.
Jiangsu Province Key Laboratory of Advanced Food Manufacturing Equipment and Technology, Jiangnan University, 214122 Wuxi, Jiangsu, China.
ACS Appl Mater Interfaces. 2020 Aug 26;12(34):37896-37905. doi: 10.1021/acsami.0c10899. Epub 2020 Aug 14.
The time evolution of three-dimensional (3D) printed food structures as affected by their composition and postprinting stimulus is an area of research that has recently received increasing attention. In this study, the spontaneous shape change of 3D printed purple sweet potato purees of different formulations as triggered by microwave dehydration was investigated. The rheological properties, water distribution behavior, and dielectric properties of the purees were first studied. Addition of salt reduced the viscosity, storage modulus, loss modulus, and yield stress but increased the relaxation time of the purees. Addition of fructose syrup resulted in opposite results. Addition of both salt and syrup decreased the dielectric constant but increased the dielectric loss of the purees. Increased microwave power and salt content increased the rates of dehydration and deformation but decreased the maximum deformation degree of the printed samples. The syrup also decreased the maximum deformation degree. A desirable deformation pattern could also be achieved by manipulating the infill parameters. Transformation of two-dimensional planar flowers and butterflies into 3D configurations as a result of varying the aforementioned parameters is illustrated. The proposed technique to induce spontaneous shape change of a 3D printed starch-based product should lay a foundation for further application of four-dimensional food printing.
三维（3D）打印食品结构的时间演变受其组成和打印后刺激的影响，这是一个最近受到越来越多关注的研究领域。在这项研究中，研究了不同配方的 3D 打印紫色番薯泥在微波脱水触发下自发形状变化的情况。首先研究了番薯泥的流变特性、水分分布行为和介电特性。添加盐会降低番薯泥的黏度、储能模量、损耗模量和屈服应力，但会增加其松弛时间。添加果葡糖浆则会产生相反的结果。添加盐和糖浆都会降低番薯泥的介电常数，但会增加其介电损耗。增加微波功率和盐含量会提高脱水和变形的速率，但会降低打印样品的最大变形程度。糖浆也会降低最大变形程度。通过操纵填充参数也可以实现理想的变形模式。文中说明了通过改变上述参数将二维平面花和蝴蝶转换为 3D 结构的情况。所提出的诱导 3D 打印淀粉基产品自发形状变化的技术应该为进一步应用四维食品打印奠定基础。
