高甲氧基果膠基質作為3D列印食品材料及其印製參數

Tunghai University Institutional Repository > 農學院 > 食品科學系所 > 碩士論文 > Item 310901/31647

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Title:	高甲氧基果膠基質作為3D列印食品材料及其印製參數
Other Titles:	Study on High Methoxyl Pectin Based Matrix for 3D Printed Food and its Printing Parameters
Authors:	吳承彥 WU,CHENG-YAN
Contributors:	邱致穎 CIOU,JHIH-YING 食品科學系
Keywords:	流變分析;高甲氧基果膠;3D列印;列印機參數 Rheological Properties;High methoxyl pectin;3D printing;3D Printer parameters
Date:	2019
Issue Date:	2019-12-16T03:59:58Z (UTC)
Abstract:	食品3D列印技術是現今最熱門的技術之一，主要是將食品材料經由3D列印機印製出具有立體結構之食品。故本研究以高甲氧基果膠做為基質，使用3D列印技術印製果膠軟糖。探討10 - 16 % (w/v)不同濃度之果膠溶液對於3D列印印製果膠軟糖之影響。結果顯示不同果膠濃度成型之軟糖其水活性皆低於一般微生物可生長之水活性，高於12 %果膠添加量其水分含量皆低於25 %。流變性質結果顯示，各添加量之果膠軟糖，其黏度均隨著剪切速率的增加而減少，表示皆為剪切稀化之流體對於材料能較易擠出；其中添加14 % (w/v)之果膠軟糖，有較佳的儲存模量與損失模量，且在印製成品上，並沒有明顯的結構塌陷，保持較良好的目標圖型與圖形成型高度。列印機參數結果顯示，在噴頭高度1.5 mm、擠出速率0.030 cm3/s、印製層高1.5 mm、噴頭移動速度10 mm/s及噴頭直徑2 mm，印製成品並沒有明顯的結構塌陷，且保持較良好的目標圖型與印製圖型之成型高度。物性分析上，14 % (w/v)果膠有較佳的內聚性與彈性，比起其他果膠濃度有較好的軟糖性質。保存性分析上，儲存0 ~ 2 day時軟糖之成型高度有顯著下降，接續儲存第3 ~ 6 day軟糖之成型高度皆無顯著差異。水活性也與儲存之成型高度近相同，至第4 day後皆無顯著差異。綜合以上結果擠出3D列印軟糖用之14 % (w/v)果膠，在合適的列印機參數條件之下，能印製出較精細的目標圖型且可達到目標成型高度。 3D food printing technology is one of the most popular technologies now today, which main purpose is to print food materials with a three-dimensional structure through a 3D printing machine. In this experiment, high methoxyl pectin was used as substrate, pectin jelly candy was printed by using 3D printing technology. Investigate the effects different concentrations of pectin solution of 10-16 %(w/v) on the printing of pectin jelly candy by 3D printing. The results showed that the water activity of the pectin jelly candy in different pectin concentrations were lower than that of the general microbial growth, which water content was less than 25 % when pectin was added more than 12 % (w/v). The rheological property results showed that the viscosity of each pectin jelly candy decreased when the shear rate increased, where shear thinning fluid were indicated by means of the material could be extruded easily. Pectin jelly candy with 14 %(w/v) had better storage modulus and loss modulus, was no obvious structural collapse on the printed product that; Maintaining a good target pattern and graphic height. Printer parameters of nozzle height of 1.5 mm, the extrusion rate of 0.030 cm3/s, the printed layer height is 1.5 mm, nozzle moving speed of 10 mm/s, and the nozzle diameter of 2 mm, showed no obvious structural collapse while maintaining good target pattern and pattern height. In physical property analysis, 14 % (w/v) pectin jelly candy showed better cohesiveness and springiness, than the other. For preservation analysis, pectin jelly candy stored 0 to 2 days showed a significant decrease in height, whereas no significant difference showed between 3 to 6 days. The water activity showed same trend with the height of stored pectin jelly candy, where no significant difference after the fourth day. In conclusion, when 14 % (w/v) pectin jelly candy, appropriate printer parameter conditions were used, a finer pattern and; target product height could be printed.
Appears in Collections:	[食品科學系所] 碩士論文

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