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Researchers create ingredients to produce food by 3D printing

Publicado em 08 dezembro 2020

#你不知道的科學那些事兒# 【用3D印表機生產食物已經成為可能,有望提供符合消費者口味和營養偏好的產品】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」。相關成果近日發表于《國際食品研究》。

「在過去的幾年裡,我們開發了不同的技術來修改澱粉,以獲得具有理想特性的凝膠,作為3D列印食品生產的『墨水』。」該項目負責人、ESALQ-USP教授Pedro Esteves Duarte Augusto說。

研究人員生產的第一批凝膠是以木薯澱粉為基礎的。在之前的一個項目中,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干,結果就產生了變性澱粉。

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。

「對條件的控制使我們能夠獲得用於其他目的的較軟凝膠,以及用於3D列印的較硬凝膠,後者能保持列印結構的形狀,而不會流動或失去水分。」Augusto說。

利用這種新方法,研究人員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,並在列印后保持其結構。乾燥熱處理也擴展了以小麥澱粉水凝膠為基礎的列印樣品的結構可能性。

「這些方法取得了良好的效果。它們簡單、廉價,易於在工業規模上實施。」Augusto 說。http://t.cn/A6qZmc9A

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