Research and development of food 3D printing based on potato starch and potato puree
As a staple food material, potatoes are rich in a variety of nutrients, which play an important role in regulating the dietary nutritional structure of residents. The article reviews the research on food 3D printing technology based on potato starch and potato puree, mainly including the research on...
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| Format: | Article |
| Language: | English |
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The Editorial Office of Food and Machinery
2024-08-01
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| Series: | Shipin yu jixie |
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| Online Access: | http://www.ifoodmm.com/spyjx/article/abstract/20240825?st=article_issue |
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| author | XIA Guofeng OU Shengyang ZHOU Zhongyuan TAO Lilulu LIN Dongqi |
| author_facet | XIA Guofeng OU Shengyang ZHOU Zhongyuan TAO Lilulu LIN Dongqi |
| author_sort | XIA Guofeng |
| collection | DOAJ |
| description | As a staple food material, potatoes are rich in a variety of nutrients, which play an important role in regulating the dietary nutritional structure of residents. The article reviews the research on food 3D printing technology based on potato starch and potato puree, mainly including the research on food 3D printing technology based on potato starch. The study of food 3D printing performance under the condition of potato starch as the main material and additive, and the study of the influence of food additives and printing temperature on food 3D printing performance. Research on food 3D printing technology based on potato puree, including the effects of pretreatment methods, additives, printing temperature, and filling structure on the 3D printing performance of food. The problems and development prospects faced by potato food 3D printing technology were discussed, the research and development direction of potatoes in the field of food 4D printing. |
| format | Article |
| id | doaj-art-c3b9cfa06f194204aea1cecb8747fcd3 |
| institution | DOAJ |
| issn | 1003-5788 |
| language | English |
| publishDate | 2024-08-01 |
| publisher | The Editorial Office of Food and Machinery |
| record_format | Article |
| series | Shipin yu jixie |
| spelling | doaj-art-c3b9cfa06f194204aea1cecb8747fcd32025-08-20T02:52:42ZengThe Editorial Office of Food and MachineryShipin yu jixie1003-57882024-08-0140818118910.13652/j.spjx.1003.5788.2023.805681003-5788（2024）08-0181-09Research and development of food 3D printing based on potato starch and potato pureeXIA Guofeng0OU Shengyang1ZHOU Zhongyuan2TAO Lilulu3LIN Dongqi4College of Mechanical Engineering, Chongqing Three Gorges University, Chongqing 404100, ChinaCollege of Mechanical Engineering, Chongqing Three Gorges University, Chongqing 404100, ChinaCollege of Mechanical Engineering, Chongqing Three Gorges University, Chongqing 404100, ChinaCollege of Mechanical Engineering, Chongqing Three Gorges University, Chongqing 404100, ChinaCollege of Mechanical Engineering, Chongqing Three Gorges University, Chongqing 404100, ChinaAs a staple food material, potatoes are rich in a variety of nutrients, which play an important role in regulating the dietary nutritional structure of residents. The article reviews the research on food 3D printing technology based on potato starch and potato puree, mainly including the research on food 3D printing technology based on potato starch. The study of food 3D printing performance under the condition of potato starch as the main material and additive, and the study of the influence of food additives and printing temperature on food 3D printing performance. Research on food 3D printing technology based on potato puree, including the effects of pretreatment methods, additives, printing temperature, and filling structure on the 3D printing performance of food. The problems and development prospects faced by potato food 3D printing technology were discussed, the research and development direction of potatoes in the field of food 4D printing.http://www.ifoodmm.com/spyjx/article/abstract/20240825?st=article_issuefood 3d printingpotato starchpotato pureefood processing |
| spellingShingle | XIA Guofeng OU Shengyang ZHOU Zhongyuan TAO Lilulu LIN Dongqi Research and development of food 3D printing based on potato starch and potato puree Shipin yu jixie food 3d printing potato starch potato puree food processing |
| title | Research and development of food 3D printing based on potato starch and potato puree |
| title_full | Research and development of food 3D printing based on potato starch and potato puree |
| title_fullStr | Research and development of food 3D printing based on potato starch and potato puree |
| title_full_unstemmed | Research and development of food 3D printing based on potato starch and potato puree |
| title_short | Research and development of food 3D printing based on potato starch and potato puree |
| title_sort | research and development of food 3d printing based on potato starch and potato puree |
| topic | food 3d printing potato starch potato puree food processing |
| url | http://www.ifoodmm.com/spyjx/article/abstract/20240825?st=article_issue |
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