Multivariate evaluation of the printing process on 3D printing of rice protein

[EN] The combination of printing parameters appropriately improves the printability of 3D-printed foods. In this regard, the present study aims to evaluate the effect of 3D printing process parameters on protein food generation. Printability of a cylinder 3 cm in diameter and 1 cm in height using a...

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Autores: Barrios-Rodríguez, Yeison Fernando|||0000-0001-6244-8773, Igual Ramo, Marta|||0000-0001-5128-5489, Martínez-Monzó, Javier|||0000-0002-1123-2304, García-Segovia, Purificación|||0000-0002-4968-5050
Tipo de documento: artigo
Data de publicação:2023
País:España
Recursos:Universitat Politècnica de València (UPV)
Repositório:RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia
Idioma:inglês
OAI Identifier:oai:riunet.upv.es:10251/204838
Acesso em linha:https://riunet.upv.es/handle/10251/204838
Access Level:Acceso aberto
Palavra-chave:3D print
Print speed
Print time
Protein
Rheology
Texture
TECNOLOGIA DE ALIMENTOS
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oai_identifier_str oai:riunet.upv.es:10251/204838
network_acronym_str ES
network_name_str España
repository_id_str
dc.title.none.fl_str_mv Multivariate evaluation of the printing process on 3D printing of rice protein
title Multivariate evaluation of the printing process on 3D printing of rice protein
spellingShingle Multivariate evaluation of the printing process on 3D printing of rice protein
Barrios-Rodríguez, Yeison Fernando|||0000-0001-6244-8773
3D print
Print speed
Print time
Protein
Rheology
Texture
TECNOLOGIA DE ALIMENTOS
title_short Multivariate evaluation of the printing process on 3D printing of rice protein
title_full Multivariate evaluation of the printing process on 3D printing of rice protein
title_fullStr Multivariate evaluation of the printing process on 3D printing of rice protein
title_full_unstemmed Multivariate evaluation of the printing process on 3D printing of rice protein
title_sort Multivariate evaluation of the printing process on 3D printing of rice protein
dc.creator.none.fl_str_mv Barrios-Rodríguez, Yeison Fernando|||0000-0001-6244-8773
Igual Ramo, Marta|||0000-0001-5128-5489
Martínez-Monzó, Javier|||0000-0002-1123-2304
García-Segovia, Purificación|||0000-0002-4968-5050
author Barrios-Rodríguez, Yeison Fernando|||0000-0001-6244-8773
author_facet Barrios-Rodríguez, Yeison Fernando|||0000-0001-6244-8773
Igual Ramo, Marta|||0000-0001-5128-5489
Martínez-Monzó, Javier|||0000-0002-1123-2304
García-Segovia, Purificación|||0000-0002-4968-5050
author_role author
author2 Igual Ramo, Marta|||0000-0001-5128-5489
Martínez-Monzó, Javier|||0000-0002-1123-2304
García-Segovia, Purificación|||0000-0002-4968-5050
author2_role author
author
author
dc.contributor.none.fl_str_mv Departamento de Tecnología de Alimentos
Instituto Universitario de Ingeniería de Alimentos (FoodUPV)
Escuela Técnica Superior de Ingeniería Agronómica y del Medio Natural
GENERALITAT VALENCIANA
AGENCIA ESTATAL DE INVESTIGACION
Universitat Politècnica de València
Conselleria de Innovación, Universidades, Ciencia y Sociedad Digital, Generalitat Valenciana
Repositorio Institucional de la Universitat Politècnica de València Riunet
dc.subject.none.fl_str_mv 3D print
Print speed
Print time
Protein
Rheology
Texture
TECNOLOGIA DE ALIMENTOS
topic 3D print
Print speed
Print time
Protein
Rheology
Texture
TECNOLOGIA DE ALIMENTOS
description [EN] The combination of printing parameters appropriately improves the printability of 3D-printed foods. In this regard, the present study aims to evaluate the effect of 3D printing process parameters on protein food generation. Printability of a cylinder 3 cm in diameter and 1 cm in height using a protein mixture of rice water and xanthan gum with a ratio of 30:70:0.5 was evaluated in an extrusion printer with an XYZ system. A ¿ fractional factorial design was used with three factors: nozzle diameter (1.2 ¿ 2.2 mm), layer height (1.0 ¿ 2.0 mm), and print speed (20 ¿ 50 mm/s). Each combination of factor levels was performed in triplicate for 12 runs plus three central points. Print time (min), sample weight, change in diameter (%), change in height (%), change in volume (%), mass flow rate (mg/s), appreciation (qualitative variable), and textural and rheology characters were obtained as response variables. The linear effects of the factors and combination factors were evaluated by analysis of variance. Additionally, a principal component analysis was performed to visualize the similarity between the observations and the relationship between the variables. The results showed that the layer height and nozzle diameter affect the printing accuracy concerning surface quality, shape stability, resolution, and layer layout. The nozzle with a diameter of 1.7 mm combined with speeds between 35 and 50 mm/s allowed the effects of overextrusion to be overcome, generating a better flow of the material. Low scores in the printability variable were related to low-speed values (20 mm/s) and a high nozzle diameter (2.2 mm), which generated higher deformations in the printed protein cylinder. Additionally, some printing conditions affected the textural and rheological characteristics, which allowed inferring that the capacity of the protein mass to store and recover energy in compression processes is conditioned by the printing parameters.
publishDate 2023
dc.date.none.fl_str_mv 2023
2023-12-01
dc.type.none.fl_str_mv journal article
http://purl.org/coar/resource_type/c_6501
VoR
http://purl.org/coar/version/c_970fb48d4fbd8a85
dc.type.openaire.fl_str_mv info:eu-repo/semantics/article
format article
dc.identifier.none.fl_str_mv https://riunet.upv.es/handle/10251/204838
url https://riunet.upv.es/handle/10251/204838
dc.language.none.fl_str_mv Inglés
eng
language_invalid_str_mv Inglés
language eng
dc.relation.none.fl_str_mv Agencia Estatal de Investigación http://dx.doi.org/10.13039/501100011033 PID2020-115973RB-C22 IMPRESION 3D DE MATRICES ALIMENTARIAS PARA LA OBTENCION DE ALIMENTOS MAS SALUDABLES MEDIANTE LA INCORPORACION DE COMPONENTES MICROENCAPSULADOS CON DISTRIBUCION NO HOMOGENEA.
Generalitat Valenciana https://doi.org/10.13039/501100003359 AICO%2F2021%2F137 DESAFIOS DE LA APLICACIÓN DE LA IMPRESIÓN 3D EN EL DISEÑO DE ALIMENTOS FUNCIONALES PERSONALIZADOS
Generalitat Valenciana https://doi.org/10.13039/501100003359 AGROALNEXT%2F2022%2F001 Utilización de la impresión 3D para una alimentación personalizada y sostenible
Generalitat Valenciana https://doi.org/10.13039/501100003359 Programa Santiago Grisolía CIGRIS%2F2021%2F105
dc.rights.none.fl_str_mv open access
http://purl.org/coar/access_right/c_abf2
Reconocimiento - No comercial - Sin obra derivada (by-nc-nd)
http://creativecommons.org/licenses/by-nc-nd/4.0/
dc.rights.openaire.fl_str_mv info:eu-repo/semantics/openAccess
rights_invalid_str_mv open access
http://purl.org/coar/access_right/c_abf2
Reconocimiento - No comercial - Sin obra derivada (by-nc-nd)
http://creativecommons.org/licenses/by-nc-nd/4.0/
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia
instname:Universitat Politècnica de València (UPV)
instname_str Universitat Politècnica de València (UPV)
reponame_str RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia
collection RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia
repository.name.fl_str_mv
repository.mail.fl_str_mv
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spelling Multivariate evaluation of the printing process on 3D printing of rice proteinBarrios-Rodríguez, Yeison Fernando|||0000-0001-6244-8773Igual Ramo, Marta|||0000-0001-5128-5489Martínez-Monzó, Javier|||0000-0002-1123-2304García-Segovia, Purificación|||0000-0002-4968-50503D printPrint speedPrint timeProteinRheologyTextureTECNOLOGIA DE ALIMENTOS[EN] The combination of printing parameters appropriately improves the printability of 3D-printed foods. In this regard, the present study aims to evaluate the effect of 3D printing process parameters on protein food generation. Printability of a cylinder 3 cm in diameter and 1 cm in height using a protein mixture of rice water and xanthan gum with a ratio of 30:70:0.5 was evaluated in an extrusion printer with an XYZ system. A ¿ fractional factorial design was used with three factors: nozzle diameter (1.2 ¿ 2.2 mm), layer height (1.0 ¿ 2.0 mm), and print speed (20 ¿ 50 mm/s). Each combination of factor levels was performed in triplicate for 12 runs plus three central points. Print time (min), sample weight, change in diameter (%), change in height (%), change in volume (%), mass flow rate (mg/s), appreciation (qualitative variable), and textural and rheology characters were obtained as response variables. The linear effects of the factors and combination factors were evaluated by analysis of variance. Additionally, a principal component analysis was performed to visualize the similarity between the observations and the relationship between the variables. The results showed that the layer height and nozzle diameter affect the printing accuracy concerning surface quality, shape stability, resolution, and layer layout. The nozzle with a diameter of 1.7 mm combined with speeds between 35 and 50 mm/s allowed the effects of overextrusion to be overcome, generating a better flow of the material. Low scores in the printability variable were related to low-speed values (20 mm/s) and a high nozzle diameter (2.2 mm), which generated higher deformations in the printed protein cylinder. Additionally, some printing conditions affected the textural and rheological characteristics, which allowed inferring that the capacity of the protein mass to store and recover energy in compression processes is conditioned by the printing parameters.This work was supported by Conselleria de Innovacion, Universidades, Ciencia y Sociedad Digital, Generalitat Valenciana, grant number AICO/2021/137, project AGROALNEXT/2022/001, and from MCIN/AEI/10.13039/501100011033/through project PID2020-115973RB-C22 and the FPI Ph.D. contract granted by Conselleria de Innovacion, Universidades, Ciencia y Sociedad Digital, Generalitat Valenciana, grant number CIGRIS/2021/105ElsevierDepartamento de Tecnología de AlimentosInstituto Universitario de Ingeniería de Alimentos (FoodUPV)Escuela Técnica Superior de Ingeniería Agronómica y del Medio NaturalGENERALITAT VALENCIANAAGENCIA ESTATAL DE INVESTIGACIONUniversitat Politècnica de ValènciaConselleria de Innovación, Universidades, Ciencia y Sociedad Digital, Generalitat ValencianaRepositorio Institucional de la Universitat Politècnica de València Riunet20232023-12-01journal articlehttp://purl.org/coar/resource_type/c_6501VoRhttp://purl.org/coar/version/c_970fb48d4fbd8a85info:eu-repo/semantics/articleapplication/pdfhttps://riunet.upv.es/handle/10251/204838reponame:RiuNet. Repositorio Institucional de la Universitat Politécnica de Valénciainstname:Universitat Politècnica de València (UPV)InglésengAgencia Estatal de Investigación http://dx.doi.org/10.13039/501100011033 PID2020-115973RB-C22 IMPRESION 3D DE MATRICES ALIMENTARIAS PARA LA OBTENCION DE ALIMENTOS MAS SALUDABLES MEDIANTE LA INCORPORACION DE COMPONENTES MICROENCAPSULADOS CON DISTRIBUCION NO HOMOGENEA.Generalitat Valenciana https://doi.org/10.13039/501100003359 AICO%2F2021%2F137 DESAFIOS DE LA APLICACIÓN DE LA IMPRESIÓN 3D EN EL DISEÑO DE ALIMENTOS FUNCIONALES PERSONALIZADOSGeneralitat Valenciana https://doi.org/10.13039/501100003359 AGROALNEXT%2F2022%2F001 Utilización de la impresión 3D para una alimentación personalizada y sostenibleGeneralitat Valenciana https://doi.org/10.13039/501100003359 Programa Santiago Grisolía CIGRIS%2F2021%2F105open accesshttp://purl.org/coar/access_right/c_abf2Reconocimiento - No comercial - Sin obra derivada (by-nc-nd) http://creativecommons.org/licenses/by-nc-nd/4.0/info:eu-repo/semantics/openAccessoai:riunet.upv.es:10251/2048382026-06-13T07:49:27Z
score 15.301629

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