植物蛋白肉超声振动3D打印方法与试验
TS214.2; 为提高 3D打印的植物蛋白肉(plant protein-based meat,PPM)产品品质,该研究通过分析超声振动对植物蛋白凝胶化的作用机理,引入超声振动辅助,结合流变特性测试,开展 3D打印喷头数值模拟与分析,探究超声振动对植物蛋白肉凝胶化及 3D打印过程的影响.通过开发的超声振动 3D打印装置进行试验,研究超声振动对 3D打印植物蛋白肉品质的影响规律.结果表明,在超声振动作用下,3D打印过程中植物蛋白承受更高的剪切应力及挤压应力,为植物蛋白凝胶化提供有利的物理条件.超声振动 3D打印产品相较于常规 3D打印产品,其硬度下降,弹性和咀嚼性较为接近,在硬度、弹性、咀嚼性...
Saved in:
| Published in | 农业工程学报 Vol. 40; no. 20; pp. 259 - 268 |
|---|---|
| Main Authors | , , , |
| Format | Journal Article |
| Language | Chinese |
| Published |
西南大学工程技术学院,重庆 400715%西南大学工程技术学院,重庆 400715
01.10.2024
香港理工大学物流及航运学系,香港 999077 |
| Subjects | |
| Online Access | Get full text |
| ISSN | 1002-6819 |
| DOI | 10.11975/j.issn.1002-6819.202407158 |
Cover
| Abstract | TS214.2; 为提高 3D打印的植物蛋白肉(plant protein-based meat,PPM)产品品质,该研究通过分析超声振动对植物蛋白凝胶化的作用机理,引入超声振动辅助,结合流变特性测试,开展 3D打印喷头数值模拟与分析,探究超声振动对植物蛋白肉凝胶化及 3D打印过程的影响.通过开发的超声振动 3D打印装置进行试验,研究超声振动对 3D打印植物蛋白肉品质的影响规律.结果表明,在超声振动作用下,3D打印过程中植物蛋白承受更高的剪切应力及挤压应力,为植物蛋白凝胶化提供有利的物理条件.超声振动 3D打印产品相较于常规 3D打印产品,其硬度下降,弹性和咀嚼性较为接近,在硬度、弹性、咀嚼性品质参数稳定性方面的波动程度均低于无超声振动打印样品,其中在硬度、弹性、咀嚼性品质参数方面的稳定性分别提升27.75%、83.14%、59.30%.该研究将超声振动引入植物蛋白肉 3D打印过程提升了植物蛋白肉的品质稳定性,可为后续高品质3D打印植物蛋白肉研究与生产提供参考. |
|---|---|
| AbstractList | TS214.2; 为提高 3D打印的植物蛋白肉(plant protein-based meat,PPM)产品品质,该研究通过分析超声振动对植物蛋白凝胶化的作用机理,引入超声振动辅助,结合流变特性测试,开展 3D打印喷头数值模拟与分析,探究超声振动对植物蛋白肉凝胶化及 3D打印过程的影响.通过开发的超声振动 3D打印装置进行试验,研究超声振动对 3D打印植物蛋白肉品质的影响规律.结果表明,在超声振动作用下,3D打印过程中植物蛋白承受更高的剪切应力及挤压应力,为植物蛋白凝胶化提供有利的物理条件.超声振动 3D打印产品相较于常规 3D打印产品,其硬度下降,弹性和咀嚼性较为接近,在硬度、弹性、咀嚼性品质参数稳定性方面的波动程度均低于无超声振动打印样品,其中在硬度、弹性、咀嚼性品质参数方面的稳定性分别提升27.75%、83.14%、59.30%.该研究将超声振动引入植物蛋白肉 3D打印过程提升了植物蛋白肉的品质稳定性,可为后续高品质3D打印植物蛋白肉研究与生产提供参考. |
| Abstract_FL | Since animal meat has been a major source of protein,conventional livestock farming is ever-increasing,as the global population grows.But the livestock farming has caused serious resource and environmental issues in recent years,such as greenhouse gas emissions,land occupation,water consumption,and loss of biodiversity.Alternatively,plant protein meat(PPM)can be expected to serve as the animal meat analogue,in order to alleviate the shortage of animal meat,resource consumption,and environmental pollution.The primary processing techniques for PPM currently include extrusion,spinning,shearing,and 3D printing.Specifically,the emerging 3D printing has been successfully applied to PPM production in the food industry,thus enabling customization of nutritional content,shape,texture,and flavor.Previous studies of 3D-printed PPM have focused primarily on material formulations,process parameters,or nozzle structures in conventional 3D printing.Among them,ultrasonic vibration has been used to print highly viscous fluid materials in protein extraction,gelation,and food processing.Better performance has also been achieved to mitigate the clogging caused by small nozzle diameters or high material viscosity.However,it is still lacking in the application of ultrasonic vibration for the high quality of 3D-printed PPM.In this study,ultrasonic vibration was introduced to improve the quality of 3D-printed PPM.A systematic analysis was made to explore the mechanism of ultrasonic vibration on plant proteins.Rheological property tests and numerical simulations of 3D printing nozzles were then carried out to investigate the effect of ultrasonic vibration on the gelation of plant proteins.A novel ultrasonic vibration-assisted 3D printing system was developed for PPM using single-nozzle 3D printing.A series of experiments were conducted to clarify the influence of ultrasonic vibration on the quality of 3D-printed PPM.The numerical simulation results demonstrated there was a cyclic variation in the fluid velocity inside the printing nozzle,with the trend of increasing,decreasing,and then increasing for the uniform mixing of protein molecules.Additionally,the shear rate within the nozzle exhibited repetitive fluctuations with decreasing and then increasing,where relatively high shear rates were observed on both the surface and cross-sections of the fluid.A high-shear environment was provided for the stepwise depolymerization of protein molecules during printing.The internal fluid pressure within the nozzle also showed a cyclic variation in the decreasing and then increasing.The lowest pressure value was still higher than that in the absence of ultrasonic vibration.This fluctuation of pressure greatly contributed to the necessary conditions for the depolymerization of protein molecules.Thus,the ultrasonic vibration supplied the higher shear and pressure to the plant proteins during 3D printing.The gelation process was promoted to ultimately improve the molding quality of 3D-printed PPM products.Experimental results revealed that the printed products exhibited decreased hardness,comparable elasticity,and chewiness after ultrasonic vibration,compared with conventional 3D printing.In terms of the stability of hardness,elasticity,and chewiness,the fluctuations in these quality parameters were lower than those in the samples printed without ultrasonic vibration.Specifically,the stability of hardness,elasticity,and chewiness increased by 27.75%,83.14%,and 59.30%,respectively,indicating a more consistent quality for the samples printed with ultrasonic vibration.The ultrasonic vibration was incorporated into the 3D printing of PPM for the stability of quality attributes.The finding can also provide valuable insights into producing high-quality plant-based protein meat using 3D printing. |
| Author | 葛志优 蔡维 王羽 高艳娥 |
| AuthorAffiliation | 西南大学工程技术学院,重庆 400715%西南大学工程技术学院,重庆 400715;香港理工大学物流及航运学系,香港 999077 |
| AuthorAffiliation_xml | – name: 西南大学工程技术学院,重庆 400715%西南大学工程技术学院,重庆 400715;香港理工大学物流及航运学系,香港 999077 |
| Author_FL | GAO Yan'e GE Zhiyou WANG Yu CAI Wei |
| Author_FL_xml | – sequence: 1 fullname: GE Zhiyou – sequence: 2 fullname: WANG Yu – sequence: 3 fullname: GAO Yan'e – sequence: 4 fullname: CAI Wei |
| Author_xml | – sequence: 1 fullname: 葛志优 – sequence: 2 fullname: 王羽 – sequence: 3 fullname: 高艳娥 – sequence: 4 fullname: 蔡维 |
| BookMark | eNo9j7tKA0EYRqeIYIx5CgurXf-5z5YSrxCw0Trs7OyEBJmAg6itYLGa2IQIYmmKaJOAIFr4Nu5mfQsjitWBrzgfZwVVXM-lCK1hCDGOJN_ohh3vXYgBSCAUjkIChIHEXFVQ9X9dRnXvOxo4phKA4SoixXgwz57Kh5v5_Ud5mZWvV_njrOhP8-sJ3SqyYT6YFXfvxcvo8-22nI6-nvuraMnGxz6t_7GGjna2Dxt7QfNgd7-x2Qw8BqICDgAGhFJCUE6tTLU0QiYqokoZK4wBbq0SkpIIMDAaSZBaJKBZzBijhNbQ-q_3LHY2du1Wt3d64haPLXfRTs71TyFZlCn6DSVhWWI |
| ClassificationCodes | TS214.2 |
| ContentType | Journal Article |
| Copyright | Copyright © Wanfang Data Co. Ltd. All Rights Reserved. |
| Copyright_xml | – notice: Copyright © Wanfang Data Co. Ltd. All Rights Reserved. |
| DBID | 2B. 4A8 92I 93N PSX TCJ |
| DOI | 10.11975/j.issn.1002-6819.202407158 |
| DatabaseName | Wanfang Data Journals - Hong Kong WANFANG Data Centre Wanfang Data Journals 万方数据期刊 - 香港版 China Online Journals (COJ) China Online Journals (COJ) |
| DatabaseTitleList | |
| DeliveryMethod | fulltext_linktorsrc |
| Discipline | Agriculture |
| DocumentTitle_FL | Method and experiment of the ultrasonic vibration 3D printing for plant protein-based meat |
| EndPage | 268 |
| ExternalDocumentID | nygcxb202420028 |
| GrantInformation_xml | – fundername: (国家自然科学基金); (香港理工大学杰出博士后计划); (重庆市研究生科研创新项目) funderid: (国家自然科学基金); (香港理工大学杰出博士后计划); (重庆市研究生科研创新项目) |
| GroupedDBID | -04 2B. 4A8 5XA 5XE 92G 92I 93N ABDBF ABJNI ACGFO ACGFS ACUHS AEGXH AIAGR ALMA_UNASSIGNED_HOLDINGS CCEZO CHDYS CW9 EOJEC FIJ IPNFZ OBODZ PSX RIG TCJ TGD TUS U1G U5N |
| ID | FETCH-LOGICAL-s1028-5000d068866353f7eb7d67c89388df6dd05ff867329010439707b6c0b4a444323 |
| ISSN | 1002-6819 |
| IngestDate | Thu May 29 04:08:37 EDT 2025 |
| IsPeerReviewed | false |
| IsScholarly | true |
| Issue | 20 |
| Keywords | 植物肉 proteins plant meat 3D打印 超声振动 数值模拟 ultrasonic vibration 蛋白质 3D printing numerical simulation |
| Language | Chinese |
| LinkModel | OpenURL |
| MergedId | FETCHMERGED-LOGICAL-s1028-5000d068866353f7eb7d67c89388df6dd05ff867329010439707b6c0b4a444323 |
| PageCount | 10 |
| ParticipantIDs | wanfang_journals_nygcxb202420028 |
| PublicationCentury | 2000 |
| PublicationDate | 2024-10-01 |
| PublicationDateYYYYMMDD | 2024-10-01 |
| PublicationDate_xml | – month: 10 year: 2024 text: 2024-10-01 day: 01 |
| PublicationDecade | 2020 |
| PublicationTitle | 农业工程学报 |
| PublicationTitle_FL | Transactions of the Chinese Society of Agricultural Engineering |
| PublicationYear | 2024 |
| Publisher | 西南大学工程技术学院,重庆 400715%西南大学工程技术学院,重庆 400715 香港理工大学物流及航运学系,香港 999077 |
| Publisher_xml | – name: 西南大学工程技术学院,重庆 400715%西南大学工程技术学院,重庆 400715 – name: 香港理工大学物流及航运学系,香港 999077 |
| SSID | ssib051370041 ssj0041925 ssib001101065 ssib023167668 |
| Score | 2.4805617 |
| Snippet | TS214.2; 为提高 3D打印的植物蛋白肉(plant protein-based meat,PPM)产品品质,该研究通过分析超声振动对植物蛋白凝胶化的作用机理,引入超声振动辅助,结合流变特性测试,开... |
| SourceID | wanfang |
| SourceType | Aggregation Database |
| StartPage | 259 |
| Title | 植物蛋白肉超声振动3D打印方法与试验 |
| URI | https://d.wanfangdata.com.cn/periodical/nygcxb202420028 |
| Volume | 40 |
| hasFullText | 1 |
| inHoldings | 1 |
| isFullTextHit | |
| isPrint | |
| journalDatabaseRights | – providerCode: PRVEBS databaseName: Academic Search Ultimate - eBooks issn: 1002-6819 databaseCode: ABDBF dateStart: 20140101 customDbUrl: https://search.ebscohost.com/login.aspx?authtype=ip,shib&custid=s3936755&profile=ehost&defaultdb=asn isFulltext: true dateEnd: 99991231 titleUrlDefault: https://search.ebscohost.com/direct.asp?db=asn omitProxy: true ssIdentifier: ssj0041925 providerName: EBSCOhost |
| link | http://utb.summon.serialssolutions.com/2.0.0/link/0/eLvHCXMwxR1NaxNBdGhTED2In_hNQOckG5PZ3fk4zmS3FEFPLfRWdrObeIrQpqA9Ch6irRepIB71oF5aEEQP_gL_hknjv_C92clmaRU_Ll6W4e2b9zFvJu-9zZsZQm50csgzUgGZapKnXpD6macgivUS8C6ciSSTNlG8c5cvrQS3V8PVufmvlaqlzUHa6Gz9dF_Jv1gVYGBX3CX7F5YtiQIA2mBfeIKF4flHNqYxpxqCwYjGgkpFtaKxpMpQaRCiFDURQiTDt9AwnMqQxiHVPjVN7C7bVC8iRGqqpR9ZmKLKt7DIYSlOjcKG8akCAgE1QDVGktAbIcBcA7FqrGspQN-2w1caIUZQHaJ0WloxQZaIam75ggjhdAZYTVqoDHYCJsKSaVMlZygChSiUNTEoO3sD8hhAtdorFBsZycP0A6pbtrOhJqh-AGFBWUpXTFmrqhWkGBcUJ8TB16Kiw1H1rFayGMTpUDtkhQbSDCY5tqWwdgQKgM9v4kXyeCBH-H8YV3wVOjMuncdxzqw4-8otWtasuiZ38noR5bDiMqOjDlSJ0HpQZNEoWTRw4JG9nMUNZTVn_2Gv8yBFDKz4kfNkgQnOWY0saBOZxVl03sIPEKX7YHgIA59lu2HLx7sWygotrE8IbbGCE-IYuT4V8davBbS77_rdpN-rBIrLp8hJl-HVdbFcT5O5rXtnyAndW3en3ORnCRu_2TkYvpu8enrw8svk0XDy8fHo9f54e2_05K0fjYfPRzv74xefxx92v316Ntnb_f5--xxZWYyX20ueu7zE28CY3cOLRjK80QlDer8r8lRkXHQgPZAy6_Isa4bdruTCx0IG3J8umiLlnWYaJEEQ-Mw_T2r9-_38AqkHiJ7AaGUpx__tFQ-Aus-SBJKvXGYXSd1pvOZ-nDbWDtnk0u9RLpPjs9V1hdQG65v5VQi4B-k1Z8gfvAmV0A |
| linkProvider | EBSCOhost |
| openUrl | ctx_ver=Z39.88-2004&ctx_enc=info%3Aofi%2Fenc%3AUTF-8&rfr_id=info%3Asid%2Fsummon.serialssolutions.com&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=article&rft.atitle=%E6%A4%8D%E7%89%A9%E8%9B%8B%E7%99%BD%E8%82%89%E8%B6%85%E5%A3%B0%E6%8C%AF%E5%8A%A83D%E6%89%93%E5%8D%B0%E6%96%B9%E6%B3%95%E4%B8%8E%E8%AF%95%E9%AA%8C&rft.jtitle=%E5%86%9C%E4%B8%9A%E5%B7%A5%E7%A8%8B%E5%AD%A6%E6%8A%A5&rft.au=%E8%91%9B%E5%BF%97%E4%BC%98&rft.au=%E7%8E%8B%E7%BE%BD&rft.au=%E9%AB%98%E8%89%B3%E5%A8%A5&rft.au=%E8%94%A1%E7%BB%B4&rft.date=2024-10-01&rft.pub=%E8%A5%BF%E5%8D%97%E5%A4%A7%E5%AD%A6%E5%B7%A5%E7%A8%8B%E6%8A%80%E6%9C%AF%E5%AD%A6%E9%99%A2%2C%E9%87%8D%E5%BA%86+400715%25%E8%A5%BF%E5%8D%97%E5%A4%A7%E5%AD%A6%E5%B7%A5%E7%A8%8B%E6%8A%80%E6%9C%AF%E5%AD%A6%E9%99%A2%2C%E9%87%8D%E5%BA%86+400715&rft.issn=1002-6819&rft.volume=40&rft.issue=20&rft.spage=259&rft.epage=268&rft_id=info:doi/10.11975%2Fj.issn.1002-6819.202407158&rft.externalDocID=nygcxb202420028 |
| thumbnail_s | http://utb.summon.serialssolutions.com/2.0.0/image/custom?url=http%3A%2F%2Fwww.wanfangdata.com.cn%2Fimages%2FPeriodicalImages%2Fnygcxb%2Fnygcxb.jpg |