摘要
为提高基于3D打印的食品加工效果,以面粉的挤出式3D打印为研究对象,分析了水温、挤出头相对高度、喷嘴直径、水与面粉材料配比、活塞进给速率、挤出头相对速度6个工艺参数,以及3D打印效果的影响,并确定了最佳工艺参数组合为:水温100℃,挤出头相对平台高度为0.8 mm,喷嘴直径为0.6 mm,去离子水与面粉比例为0.8∶1,活塞进给速率为0.66 mm/min,挤出头相对平台速度为700 mm/min;应用结果表明,在上述最佳工艺参数组合下,3D打印的面团层数更高,精度更高,有效提高了面粉3D打印效果。
In order to improve the food processing effect based on 3D printing,taking the extrusion 3D printing of flour as the research object,six process parameters including water temperature,the relative height of extrusion head,nozzle diameter,the ratio of water and flour materials,piston feed rate,and the relative speed of extrusion head were analyzed,and the influence on the 3D printing effect of flour was determined.The optimal process parameter combination was determined as follows:water temperature 100℃,the relative platform height of extrusion head was 0.8 mm,and the nozzle diameter was 0.6 mm,The ratio of deionized water to flour was 0.8ʔ1,the piston feed rate was 0.66 mm/min,and the relative platform speed of extrusion head was 700 mm/min.The result of the example showed that under the combination of the above optimum process parameters,the number of dough layers and the precision of 3D printing were higher,and the 3D printing effect of flour was effectively improved.
作者
穆王君
仝建波
MU Wangjun;TONG Jianbo(Shaanxi Industrial Vocational and Technical College,Xianyang 712000,Shaanxi China;Shaanxi University of Science and Technology,Xi’an 710021,China)
出处
《粘接》
CAS
2024年第4期81-84,共4页
Adhesion
关键词
面粉3D打印
面粉加工
机械设备
工艺参数优化
3D printing of flour
food processing
mechanical equipment
process parameter optimization
