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巴西聖保羅大學開發用於3D列印食品的水凝膠

Publicado em 08 dezembro 2020

[Researchers create ingredients to produce food by 3D printing]

近日,巴西聖保羅大學路易斯·德·奎羅斯學院(ESALQ-USP)研究人員與合作者,開發了以變性澱粉為基礎的水凝膠,用作3D列印食品的“墨水”。

研究人員生產的第一批凝膠是以木薯澱粉為基礎的。在之前的一個專案中,他們開發了用臭氧修改澱粉結構和性質的方法,他們通過對氧氣進行放電產生臭氧,將氣體與水和木薯澱粉混合液放在一個容器中使之冒泡,然後除去水分使混合物變幹,結果就產生了變性澱粉。

據該專案負責人、ESALQ-USP教授Pedro Esteves Duarte Augusto說,通過改變臭氧濃度、溫度和時間,研究人員能夠獲得具有不同性質的凝膠用於3D列印,並且這類凝膠能保持列印結構的形狀,而不會流動或失去水分。

此外,研究人員通過這種新方法還能夠獲得以變性澱粉為基礎的凝膠,這種凝膠具有最佳的可列印性,並在列印後保持其結構。

據瞭解,3D列印技術出現於20世紀90年代,最先用於工業設計和模具製造等領域,隨著該技術的不斷開發,目前已經被應用於航空航太、醫療產業和牙齒模型、建築、文物保護、汽車製造、珠寶設計、影視道具等領域,其越來越廣泛的應用前景使3D列印技術獲得了飛速的發展,食品3D印表機應運而生。

編輯 / 王小明

【巴西華人資訊網】

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