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Impact of Theological properties of mashed potatoes on 3D printing

机译：土豆泥的神学特性对3D打印的影响

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摘要

Rheological properties of the mashed potatoes (MP) with addition of potato starch (PS) and their 3D printing behavior were investigated. Both flow ramp and dynamic oscillation frequency experiments were used to characterize the rheological properties of the mixtures. The correlation between the formulation and processability during 3D printing was established. MP with 0% PS possessed low yield stress (tau(0)) (195.90 Pa) and printed objects deformed in sagged afterwards. Whereas, addition of 2% PS displayed excellent extrudability and printability, i.e., shear-thinning behavior, consistency index (K) of 118.44 (Pa.S-n), tau(0) of 312.16 Pa and proper elastic modulus (G'). At such condition, the printed objects possessed smooth shape, good resolution, and could withstand the shape over time. Although MP with addition of 4% PS represented good shape retention due to proper tau(0) (370.33 Pa) and G', the poor extrudability made it difficult to print due to high K (214.27 Pa.S-n) and viscosity. (C) 2017 Elsevier Ltd. All rights reserved.
机译：研究了添加马铃薯淀粉（PS）的土豆泥（MP）的流变特性及其3D打印行为。流动斜率和动态振荡频率实验均用于表征混合物的流变特性。建立了3D打印过程中配方与可加工性之间的相关性。 PS含量为0％的MP具有较低的屈服应力（tau（0））（195.90 Pa），并且印刷后的物体变形而下陷。而添加2％PS则显示出优异的可挤出性和可印刷性，即剪切稀化行为，稠度指数（K）为118.44（Pa.S-n），tau（0）为312.16 Pa和适当的弹性模量（G'）。在这种条件下，打印物体具有光滑的形状，良好的分辨率，并且可以随时间经受住该形状。尽管由于添加了适当的tau（0）（370.33 Pa）和G'，添加4％PS的MP表现出良好的形状保持性，但由于高的K（214.27 Pa.S-n）和粘度，可挤出性差使其难以印刷。 （C）2017 Elsevier Ltd.保留所有权利。

著录项

  • 来源
    《Journal of food engineering》 |2018年第3期|76-82|共7页
  • 作者

    Liu Zhenbin; Zhang Min; Bhandari Bhesh; Yang Chaohui;

  • 作者单位

    Jiangnan Univ, State Key Lab Food Sci & Technol, Wuxi 14122, Jiangsu, Peoples R China;

    Jiangnan Univ, State Key Lab Food Sci & Technol, Wuxi 14122, Jiangsu, Peoples R China;

    Univ Queensland, Sch Agr & Food Sci, Brisbane, Qld, Australia;

    Yangzhou Yechun Food Prod & Distribut Co, Yangzhou 225200, Jiangsu, Peoples R China;

  • 收录信息 美国《科学引文索引》(SCI);美国《工程索引》(EI);
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

    3D printing; Mashed potatoes; Rheological properties; Yield stress;

    机译：3D打印;土豆泥;流变学特性;屈服应力;

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