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Poster De Conférence Année : 2020

Impact of printing and post-processing parameters on the texture of 3Dprinted food products

Résumé

How to process novel food with different texture properties and give more space to consumer personalization? These are the main goals of 3D-printing for foodstuffs. 3D-printing enables consumers to carefully select their ingredients for healthier meals and create easily complex shapes with specific texture desired. However only few studies deal with the impact of printing and post-treatment parameters on the texture of food products. Using a carrot-puree-based paste as a food-ink model, we studied the influence of different printing parameters and post-processing conditions on the texture of cylindrical appetizers obtained with a food-printer prototype and baked in an oven. A Response Surface Design experiment (26 trials) was set up in order to study two printing (nozzle diameter (2.5 to 6.0 μm) and filling rate (40 to 100%)) and two post-processing (time (10 to 30 min) and temperature (120 to 220 °C) of baking) parameters. These parameters were selected after carrying out preliminary tests showing that they can modify final product texture. Texture of obtained appetizers were studied by penetrometry measurements, dimensional profiles and image analysis of the internal structure. Results showed the major influence of baking parameters on food texture but also a significant effect of the two printing parameters. A predictive model was established based on these four parameters. Statistical analysis also enables a back-engineering approach: in the range of texture of the study, knowing the desired texture, you can know the values of the four parameters to apply to get the final product. This first approach based on instrumental texture study gave us some good keys to continue with sensorial description, as well as visual and sensory appreciation by consumers.
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Guénard-Lampron et al., EFFOST 2020, P.T1.007.pdf (1.46 Mo) Télécharger le fichier
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Dates et versions

hal-04132462 , version 1 (19-06-2023)

Identifiants

  • HAL Id : hal-04132462 , version 1

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Valérie Guenard-Lampron, Marine Masson, Ophélia Leichtnam, David Blumenthal. Impact of printing and post-processing parameters on the texture of 3Dprinted food products. 34th EFFOST 2020: Bridging high-tech, food-tech and health: Consumer-oriented innovations, Nov 2020, Online conference, Israel. ⟨hal-04132462⟩
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