Portanguen Stéphane, Tournayre Pascal, Gibert Paul, Leonardi Selma, Astruc Thierry, Mirade Pierre-Sylvain
Université Clermont Auvergne, INRAE, UR370 Qualité des Produits Animaux (QuaPA), 63122 Saint-Genès-Champanelle, France.
Foods. 2022 Feb 3;11(3):458. doi: 10.3390/foods11030458.
The use of additive manufacturing is growing in multiple sectors, including food, and its scientific and technological challenges form the subject of much ongoing research. One current hurdle is the implementation of the 3D printing process for meat protein matrices. This article gives an overview of the various 3D printers used to study the printability properties of foods and presents the development of a 3D printer designed to print food protein gels. Printhead development (flow rate and temperature control) and the modifications made to the printing plate (temperature control) are described and discussed in relation to the constraints highlighted in a first prototype. A second, developed prototype was characterized and validated. This last phase showed perfect control of the prototype in the purging of the extrusion system, the flow rate, the calibration and the displacement of the printhead, along with the temperatures at both printhead and plate. A study of the printed gels also revealed good repeatability of the printed gel geometry and pointed to new ways to improve the process. In the near future, the protein gels that will be printed from this prototype will serve as a base for texturizer-free functional foods for people with chewing difficulties.
增材制造在包括食品在内的多个领域的应用正在不断增长，其科学技术挑战是当前众多研究的主题。当前的一个障碍是肉类蛋白质基质的3D打印工艺的实施。本文概述了用于研究食品可打印性的各种3D打印机，并介绍了一种用于打印食品蛋白质凝胶的3D打印机的开发情况。针对第一个原型中突出的限制因素，描述并讨论了打印头的开发（流速和温度控制）以及对打印板所做的改进（温度控制）。对第二个开发的原型进行了表征和验证。最后阶段表明，该原型在挤出系统的清洗、流速、校准和打印头的位移以及打印头和打印板的温度方面都有完美的控制。对打印凝胶的研究还揭示了打印凝胶几何形状的良好重复性，并指出了改进该工艺的新方法。在不久的将来，用这个原型打印的蛋白质凝胶将作为无纹理化功能食品的基础，供咀嚼困难的人食用。
