原料特性及打印参数对食品3D打印制品品质的影响  

Effects of raw material characteristics and printing parameters on product quality infood 3D printing

作　　者：张鹏辉 周浩宇[1] 聂远洋[1] 李波[1] ZHANG Peng-hui;ZHOU Hao-yu;NIE Yuan-yang;LI Bo(School of Food Science,Henan Institute of Science and Technology,Xinxiang,Henan 453003,China)

机构地区：[1]河南科技学院食品学院,河南新乡453003

出　　处：《食品与机械》2021年第6期219-223,共5页Food and Machinery

基　　金：河南省科技攻关项目(编号:202102110135,212102110347)。

摘　　要：综述了淀粉类、亲水胶体类、肉类等食材的3D打印特性,分析了打印温度、打印速度、内部填充率、打印喷头直径等打印参数对3D打印制品品质的影响。In this paper,the 3D printing characteristics of starch,hydrophilic colloid,meat and other food materials were reviewed.The effects of printing parameters such as printing temperature,printing speed,internal filling rate and printing nozzle diameter on 3D product quality were analyzed,so as to provide useful reference for the research of food 3D printing technology and the development of printing food materials.

关 键 词：食品3D打印 食材 打印参数 打印特性 熔融沉积成型 

分 类 号：TS205[轻工技术与工程—食品科学] TP391.73[轻工技术与工程—食品科学与工程]