Effect of Food 3D Printing Process on the Rheological Properties of Rice Protein Printing Inks
[EN] Different statistical approaches were used to analyze the rheological properties of a rice-protein-based product before and after printing. The printing ink was composed of 30% rice protein and 70% water, with the addition of 0.5% xanthan gum. Printing parameters: The layer height (1 and 1.5 mm...
| Authors: | , , , |
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| Format: | article |
| Publication Date: | 2023 |
| Country: | España |
| Institution: | Universitat Politècnica de València (UPV) |
| Repository: | RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia |
| Language: | English |
| OAI Identifier: | oai:riunet.upv.es:10251/205711 |
| Online Access: | https://riunet.upv.es/handle/10251/205711 |
| Access Level: | Open access |
| Keyword: | Component analysis Food 3D printing Vegetable protein Storage module Loss module TECNOLOGIA DE ALIMENTOS |
| Summary: | [EN] Different statistical approaches were used to analyze the rheological properties of a rice-protein-based product before and after printing. The printing ink was composed of 30% rice protein and 70% water, with the addition of 0.5% xanthan gum. Printing parameters: The layer height (1 and 1.5 mm), printing speed (50 and 35 mm/s), and nozzle diameter (1.2 and 1.7 mm) were evaluated. Rheological properties were determined before and after printing using an oscillatory test from 0.1 to 10 Hz at 1 Pa. The decomposition of the curves into principal components helped us better understand the variations of the rheological properties along the frequency, differentiating the samples before and after printing. |
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