Effect of Printing Conditions on 3D Printing of Surimi
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Abstract:
In order to use surimi as raw material and ensure that it can meet the printing requirements in terms of shape, strength and color , the influences of filling density, layering height, printing speed and nozzle aperture on the 3D printing effect of surimi gel were studied in this paper. The printing parameters of the model were changed by slicing software to compare the printing accuracy, gel strength, whiteness and rheological properties of the printed samples. The results showed that when the filling density was more than 60%, the molding samples had higher gel strength, the internal filling was continuous, and there was no obvious strip-breaking. When the layering height was too high or too low, the printing accuracy was reduced. The layering height of 0.8 mm had a good printing effect. The faster the printing speed was, the less time was spent, and the whiteness of the molding sample was better. The minced fish paste extruded from too small nozzle aperture was prone to breakage and incomplete printing. It shows that the stratification height, the printing speed and the nozzle aperture are 0.8 mm, 35 mm/s and 1.2 mm, respectively, when the filling density is greater than 60%, and the 3D printing of the minced fish slurry system can print the molding samples with better quality and higher accuracy. This study has positive guiding significance for the development of minced fish paste in the field of food 3D printing, and will also provide reference for the development of new food applications in the field of food 3D printing.
