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巴西圣保罗大学开发用于3D打印食品的水凝胶 - Universidade de São Paulo no Brasil desenvolve hidrogel para impressão 3D de alimentos

Publicado em 07 dezembro 2020

近日,巴西圣保罗大学路易斯·德·奎罗斯学院(ESALQ-USP)研究人员与合作者,开发了以变性淀粉为基础的水凝胶,用作3D打印食品的“墨水”。

  研究人员生产的第一批凝胶是以木薯淀粉为基础的。在之前的一个项目中,他们开发了用臭氧修改淀粉结构和性质的方法,他们通过对氧气进行放电产生臭氧,将气体与水和木薯淀粉混合液放在一个容器中使之冒泡,然后除去水分使混合物变干,结果就产生了变性淀粉。

据该项目负责人、ESALQ-USP教授Pedro Esteves Duarte Augusto说,通过改变臭氧浓度、温度和时间,研究人员能够获得具有不同性质的凝胶用于3D打印,并且这类凝胶能保持打印结构的形状,而不会流动或失去水分。

  此外,研究人员通过这种新方法还能够获得以变性淀粉为基础的凝胶,这种凝胶具有最佳的可打印性,并在打印后保持其结构。

  据了解,3D打印技术出现于20世纪90年代,最先用于工业设计和模具制造等领域,随着该技术的不断开发,目前已经被应用于航空航天、医疗产业和牙齿模型、建筑、文物保护、汽车制造、珠宝设计、影视道具等领域,其越来越广泛的应用前景使3D打印技术获得了飞速的发展,食品3D打印机应运而生。

(文章来源:经理人网)

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