Optimization of Infrared-microwave Post-processing Process for 3D Printed Raspberry Preserves Based on AHP-CRITIC Hybrid Weighting Combined with Response Surface Method  

作　　者：Zheng Xianzhe Song Ruonan Cong Hongyue Zhang Yuhan Xue Liangliang 

机构地区：[1]College of Engineering,Northeast Agricultural University,Harbin 150030,China

出　　处：《Journal of Northeast Agricultural University(English Edition)》2025年第1期27-44,共18页东北农业大学学报(英文版)

基　　金：Supported by the National Natural Science Foundation of China(32072352)。

摘　　要：In order to improve the quality of 3D printed raspberry preserves after post-processing,microwave ovens combining infrared and microwave methods were utilized.The effects of infrared heating temperature,infrared heating time,microwave power,microwave heating time on the center temperature,moisture content,the chroma(C*),the total color difference(ΔE*),shape fidelity,hardness,and the total anthocyanin content of 3D printed raspberry preserves were analyzed by response surface method(RSM).The results showed that under combining with the two methods,infrared heating improved the fidelity and quality degradation of printed products,while microwave heating enhanced the efficiency of infrared heating.Infrared-microwave combination cooking could maintain relatively stable color appearance and shape of 3D printed raspberry preserves.The AHP–CRITIC hybrid weighting method combined with the response surface test to determine the comprehensive weights of the evaluation indicators optimized the process parameters,and the optimal process parameters were obtained:infrared heating temperature of 190℃,infrared heating time of 10 min and 30 s,microwave power of 300 W,and microwave heating time of 2 min and 6 s.The 3D printed raspberry cooking methods obtained under the optimal conditions seldom had color variation,porous structure,uniform texture,and high shape fidelity,which retained the characteristics of personalized manufacturing by 3D printing.This study could provide a reference for the postprocessing and quality control of 3D cooking methods.

关 键 词：3D printing RASPBERRY MICROWAVE infrared heating hybrid weighting response surface method 

分 类 号：TP391.73[自动化与计算机技术—计算机应用技术]