摘要
为进一步提高未漂洗鲟鱼糜凝胶的打印质量,本文探究了打印速度、分层高度、填充密度、喷嘴直径、挤出程度和温度等相关打印参数对鱼糜凝胶3D打印成型效果的影响,并进行了打印精度评价。结果表明,分层高度要与喷嘴直径相同或略低于喷嘴直径,分层高度、喷嘴直径和打印速度越大,打印效率越高。综合打印效果和打印效率可确定最佳打印参数为喷嘴直径1.20 mm、分层高度1.2 mm、填充密度100%、挤出程度100%、打印速度25 mm/s和温度25℃。在此打印参数下,打印鱼糜结构紧密,成型性好,打印精度高,可获得高质量的3D打印鱼糜。
In order to further improve the printing quality of unwashed sturgeon surimi gel, this paper explored the influence of printing parameters such as printing speed, layering height, filling density, nozzle diameter, extrusion degree and temperature on the 3 D printing effect of surimi gel, and evaluated the printing accuracy. The results showed that the layering height should be the same as or slightly lower than the nozzle diameter, and the higher the layering height, nozzle diameter and printing speed were, the higher the printing efficiency was. Based on the comprehensive printing effect and printing efficiency, the optimal printing parameters were determined as nozzle diameter 1.20 mm, layering height 1.2 mm,filling density 100%, extrusion degree 100%, printing speed 25 mm/s and temperature 25 °C. Under these printing parameters, the structure of the printed surimi was tight, and the formability was good and the printing accuracy was high,which could obtain high-quality 3 D printing surimi.
作者
向晨曦
李钰金
高瑞昌
白帆
汪金林
赵元晖
XIANG Chenxi;LI Yujin;GAO Ruichang;BAI Fan;WANG Jinlin;ZHAO Yuanhui(School of Food Science and Engineering,Ocean University of China,Qingdao 266003,China;School of Food and Bioengineering,Jiangsu University,Zhenjiang 212013,China;Quzhou Sturgeon Aquatic Food Technology Development Co.,Ltd.,Quzhou 324000,China)
出处
《食品工业科技》
CAS
北大核心
2022年第2期1-8,共8页
Science and Technology of Food Industry
关键词
3D打印
未漂洗鱼糜
打印参数
成型效果
3D printing
unrinsed surimi
printing parameters
molding effect
