Strategies for controlling over-puffing of 3D-printed potato gel during microwave processing
Bibliographic record
Abstract
Starch-based printed foods are very sensitive to rapid heating using microwaves because microwave energy accelerates gelatinization of starch and formation of the gel network, which enhances the ability of foods to hold water vapor, resulting in the over-puffing problem of printed samples. Insoluble dietary fiber extracted from soybean residue (SIDF, soybean insoluble dietary fiber) and modification of the internal structure provided a solution to the over-puffing problem. Experimental results showed that incorrect addition and particle size of SIDF caused excess puffing or hardening. SIDF addition of 10% (w/w) and particle size of 150–180 μm provided better crispness while maintaining the product shape. The effect of SIDF on expansion rate was attributed to reduced mobility of moisture, enhanced mechanical strength, and declined deformation ability of potato gel. Internal structures with parallel lines and high porosity should be selected and the maximum internal filling density was generally less than 70%. Besides controlling deformation, it added value of soybean residue by incorporating into 3D-printed puffed potato chips.
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How this classification was reachedexpand
Full frame machine prediction
Teacher imitationNot calibrated prevalence, not ground truth. Human validation pending. The Gemma side is a direct model label for every work in the frame, read from the title-only record. The Codex side is a classifier learned from the 10,348 direct Codex labels and calibrated to design-weighted sample rates; fields without enough sample support carry no Codex call. Candidate is the union of the two sides; consensus is their intersection. These outputs are machine_predicted_unvalidated and are not human labels.
Distilled classifier scores by category (both heads)
| Category | Codex | Gemma |
|---|---|---|
| Metaresearch | 0.000 | 0.000 |
| Meta-epidemiology (narrow) | 0.000 | 0.000 |
| Meta-epidemiology (broad) | 0.000 | 0.000 |
| Bibliometrics | 0.000 | 0.000 |
| Science and technology studies | 0.000 | 0.000 |
| Scholarly communication | 0.000 | 0.000 |
| Open science | 0.000 | 0.000 |
| Research integrity | 0.000 | 0.000 |
| Insufficient payload (model declined to judge) | 0.001 | 0.000 |
Machine scores (provisional)
The two teacher heads of the student model, read on this work. A score orders the frame for review; it never asserts a category, and the validation status ships verbatim with every row.
Baseline scores from an immature model (maturity gate not passed, 7 training rounds). Scores rank; they never assert a category.
score_only:v0-immature-baseline · verbatim from the scoring run: score_only means the number may rank works, and no category label ships from itClassification
machine, unvalidatedMachine predicted; a candidate call from one source (direct Gemma or distilled Codex), not a consensus.
How this classification was reached, model by model and score by score, is at the end of the page under "How this classification was reached".