Impact of mechanical and microstructural properties of potato puree-food additive complexes on extrusion-based 3D printing
This paper studies the applicability of extrusion-based 3D printing for constructing novel shapes from potato puree and the effects of four additives (agar, alginate, lecithin, and glycerol) added separately at three concentrations (0.5, 1, 1.5%) on the internal strength, mechanical properties, micr...
| Autores: | , , , , |
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| Tipo de recurso: | artículo |
| Fecha de publicación: | 2018 |
| País: | España |
| Institución: | Universitat Politècnica de Catalunya (UPC) |
| Repositorio: | UPCommons. Portal del coneixement obert de la UPC |
| Idioma: | inglés |
| OAI Identifier: | oai:upcommons.upc.edu:2117/177731 |
| Acceso en línea: | https://hdl.handle.net/2117/177731 https://dx.doi.org/10.1007/s11947-018-2159-5 |
| Access Level: | acceso abierto |
| Palabra clave: | Potatoes--Research Food additives Agrotech Impressió tridimensional Àrees temàtiques de la UPC::Enginyeria agroalimentària::Indústries agroalimentàries::Tecnologia dels aliments |
| Sumario: | This paper studies the applicability of extrusion-based 3D printing for constructing novel shapes from potato puree and the effects of four additives (agar, alginate, lecithin, and glycerol) added separately at three concentrations (0.5, 1, 1.5%) on the internal strength, mechanical properties, microstructure, and color of potato puree. |
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