Effect of food hydrocolloids on 3D meat-analog printing and deep-fat-frying
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Notice bibliographique
Résumé
Three-dimensional (3D) printing of food product is an emerging technology. This study investigated the effects of hydrocolloid addition on 3D printing of plant-protein based meat-analogs. Meat-analog inks were formulated with soy protein isolate, gluten, canola oil, and water. Hydrocolloids (xanthan gum, pectin, hydroxypropyl methylcellulose, guar gum, locust bean gum) were added to meat-analogs formulation. The influence of hydrocolloid addition and deep-fat-frying on 3D printing process parameters, thermal, structural, and physicochemical properties of meat-analogs, were investigated. Formulated inks were used to create a specific 3D cylindrical model geometry and the printed structure were subjected to deep-fat-frying (at 180°C, 90sec) in canola oil. Results showed that the meat-analog ink’s viscosity (3871-5482 Pa.s.), 3D printing rate (0.34-0.39 g.sec -1 ), printing error (2.51-10.37%), printing precision (81.97-97.27%), dimensional stability (91.22-98.61%), and cooking loss (5.69-14.23%) were significantly (p<0.05) impacted by the incorporation of hydrocolloid. Moisture-fat profile of uncooked 3D printed meat-analogs were identical, however, differences in color attributes (L*, a*, b*) among the hydrocolloids added samples were observed. Moisture, fat, and color traits of 3D printed meat-analogs were substantially impacted by deep-fat-frying. During deep-fat-frying, the loss of moisture, absorption of fat, and changes in color attributes were associated with the types of hydrocolloids incorporated in formulating the meat-analog’s ink. Overall, surface’s structure, chemical profile, and glass-transition-temperature of 3D printed deep-fat-fried meat-analogs were extremely impacted by the addition of hydrocolloids as well as by the types of used hydrocolloids in meat-analog ink. • Hydrocolloids addition impacts meat-analog ink’s viscosity • Hydrocolloid influences 3D printing rate, error, precision, dimensional stability, cooking loss • Moisture, fat, color of 3D printed deep-fat-fried analogs interwind with the type of hydrocolloid • Structural and thermal traits of fried 3D meat analogs were interlinked with types of hydrocolloid • Overall performance of hydrocolloids was printing parameter/attribute-specific
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Prédiction distillée sur la base complète
Imitation des enseignantsNi prévalence calibrée, ni vérité terrain. Validation humaine à venir. Apprise à partir de 10 348 étiquettes directes de Codex et de 10 348 étiquettes directes de Gemma. Le mode candidate est l'union des têtes enseignantes seuillées; le consensus est leur intersection. Ces sorties portent le statut machine_predicted_unvalidated et ne sont ni des étiquettes humaines ni des étiquettes directes de modèles de pointe.
Scores Codex et Gemma par catégorie
| Catégorie | Codex | Gemma |
|---|---|---|
| Métarecherche | 0,001 | 0,000 |
| Méta-épidémiologie (sens strict) | 0,000 | 0,000 |
| Méta-épidémiologie (sens large) | 0,000 | 0,000 |
| Bibliométrie | 0,000 | 0,001 |
| Études des sciences et des technologies | 0,000 | 0,000 |
| Communication savante | 0,000 | 0,000 |
| Science ouverte | 0,000 | 0,000 |
| Intégrité de la recherche | 0,000 | 0,000 |
| Charge utile insuffisante (le modèle a refusé de juger) | 0,000 | 0,000 |
Scores machine (provisoires)
Les deux têtes enseignantes du modèle étudiant, lues sur ce travail. Un score ordonne la base pour la relecture; il n'affirme jamais une catégorie, et le statut de validation accompagne chaque rangée tel quel.
Scores de référence d'un modèle non mature (critères de maturité non atteints, 7 itérations). Un score ordonne; il n'affirme jamais une catégorie.
score_only:v0-immature-baseline · tel quel depuis la passe de notation : score_only signifie que le nombre peut ordonner les travaux, et qu'aucune étiquette de catégorie n'en découle