Tusze spożywcze do drukowania żywności 3D: skład i właściwości reologiczne

• Autorzy: Bortnowska Grażyna

Identyfikatory

DOI

10.15199/65.2023.7.3

Warianty tytułu

EN

Food grade inks for 3D food printing: composition and rheological properties

• Języki publikacji: PL

Abstrakty

PL

W artykule dokonano ogólnej charakterystyki sposobu wytwarzania tuszów spożywczych stosowanych do drukowania żywności w 3D. Wskazano, że obecnie do produkcji tuszów spożywczych, które muszą spełniać ściśle określone właściwości reologiczne, używana jest ograniczona liczba składników. Przy czym ciągle testowane są nowe komponenty i układy spożywcze, jak również optymalizowane są parametry techniczne drukarek 3D. Szczególnie dobrą przydatność do druku wykazują makroskopowo jednorodne układy żelowe i emulsyjne o wysokiej tiksotropii, zawierające trójwymiarową strukturę sieciową zbudowaną z łańcuchów biopolimerów. Zwrócono także uwagę na sposoby wyznaczania podstawowych parametrów reologicznych (z użyciem reometrii rotacyjnej i oscylacyjnej) oraz mikrostrukturalnych, stosowanych do oceny tuszów spożywczych w zakresie ich drukowalności.

EN

The article characterizes the methods of producing of food inks that are used for 3D food printing. It was pointed out that currently, a limited amount of ingredients is used for the production of food inks, which must meet strictly defined rheological properties. At the same time, new components and food systems are constantly being tested as well as the technical parameters of 3D printers are being optimized. Macroscopically homogeneous gel and emulsion systems with high thixotropy, containing a three-dimensional network structure built of biopolimer chains, show particularly good suitability for printing. Attention was also paid to the methods of determining the basic rheological parameters (using rotational and oscillatory rheometry) and microstructural parameters applied to assess food inks in terms of their printability.

Słowa kluczowe

PL

tusze spożywcze; żywność 3D; właściwości reologiczne

EN

food inks; 3D food; rheological properties

• Wydawca: Wydawnictwo SIGMA-NOT
• Czasopismo: Przemysł Spożywczy
• Rocznik: 2023
• Tom: T. 77, nr 7
• Strony: 13--17
• Opis fizyczny: Bibliogr. 37 poz.

Twórcy

autor

Bortnowska Grażyna

• Katedra Technologii Rybnej, Roślinnej i Gastronomicznej, Wydział Nauk o Żywności i Rybactwa, Zachodniopomorski Uniwersytet Technologiczny w Szczecinie

Bibliografia

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Uwagi

Opracowanie rekordu ze środków MNiSW, umowa nr SONP/SP/546092/2022 w ramach programu "Społeczna odpowiedzialność nauki" - moduł: Popularyzacja nauki i promocja sportu (2024).