Improvement of jelly 3D printing using ultrasound treatment and calcium chloride

被引:3
|
作者
Jeong, Ha Eun [1 ]
Lee, Chang Joo [2 ]
Min, Sea Cheol [1 ]
机构
[1] Seoul Womens Univ, Dept Food Sci & Technol, Seoul 01797, South Korea
[2] Wonkwang Univ, Dept Food Sci & Biotechnol, Iksan 54538, Jeonbuk, South Korea
关键词
Fused deposition modeling; Jelly; Gelatin; Pectin; Calcium chloride; RHEOLOGICAL PROPERTIES; TEXTURE; GEL;
D O I
10.1007/s10068-024-01517-z
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
This study investigated the effects of ultrasound treatment or calcium chloride (CaCl2) addition on the physical properties of jelly formulations. Elastic modulus (G'), loss modulus (G"), tan delta, shear modulus, yield stress (tau 0), phase angle (delta), and gel strength were the parameters selected to describe the requirements of jelly printing, such as fidelity, shape retention, and extrudability. Ultrasound treatment of the jelly formulation without pectin increased the G' and shear moduli values, while decreasing the delta and gel strength. The addition of CaCl2 to the jelly formulation with pectin increased the G', G", shear modulus, tau 0, and gel strength but lowered the tan delta and delta values. Both ultrasound treatment and CaCl2 addition improved the jelly printing requirements and demonstrated the potential to control the physical properties of jelly formulations for 3D printing using fused deposition modeling.
引用
收藏
页码:2551 / 2557
页数:7
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