Properties of 3D printed dough and optimization of printing parameters

Customization of food using the three-dimensional (3D) printing technique is an extremely convenient and healthy way to cook food with maximum utilization of materials, and consequently, this technique has received considerable attention from the public in recent years. In this study, we explored th...
Ausführliche Beschreibung

Gespeichert in:

Autor*in:	Liu, Yaowen [verfasserIn] Liang, Xue [verfasserIn] Saeed, Ahmed [verfasserIn] Lan, Weijie [verfasserIn] Qin, Wen [verfasserIn]

Format:	E-Artikel
Sprache:	Englisch

Erschienen:	2019

Schlagwörter:	3D printing Wheat flour Mango dough Olive oil

Übergeordnetes Werk:	Enthalten in: Innovative food science & emerging technologies - New York, NY [u.a.] : Elsevier Science, 2000, 54, Seite 9-18
Übergeordnetes Werk:	volume:54 ; pages:9-18

DOI / URN:	10.1016/j.ifset.2019.03.008

Katalog-ID:	ELV002412284

Internformat


LEADER	01000caa a22002652 4500
001	ELV002412284
003	DE-627
005	20230926163911.0
007	cr uuu---uuuuu
008	230429s2019 xx \|\|\|\|\|o 00\| \|\|eng c
024	7		\|a 10.1016/j.ifset.2019.03.008 \|2 doi
035			\|a (DE-627)ELV002412284
035			\|a (ELSEVIER)S1466-8564(18)31289-X
040			\|a DE-627 \|b ger \|c DE-627 \|e rda
041			\|a eng
082	0	4	\|a 630 \|a 640 \|a 620 \|q VZ
084			\|a 58.34 \|2 bkl
100	1		\|a Liu, Yaowen \|e verfasserin \|4 aut
245	1	0	\|a Properties of 3D printed dough and optimization of printing parameters
264		1	\|c 2019
336			\|a nicht spezifiziert \|b zzz \|2 rdacontent
337			\|a Computermedien \|b c \|2 rdamedia
338			\|a Online-Ressource \|b cr \|2 rdacarrier
520			\|a Customization of food using the three-dimensional (3D) printing technique is an extremely convenient and healthy way to cook food with maximum utilization of materials, and consequently, this technique has received considerable attention from the public in recent years. In this study, we explored the effect of material composition on the quality of 3D-printed food using wheat flour, freeze-dried mango powder, olive oil and water. Results showed that without adding the freeze-dried mango powder and olive oil, the best printing quality was obtained with a flour-to-water ratio of 5:3. When 2% of the total mass of olive oil was added, the best printing quality was obtained for a flour:water:olive oil ratio of 55:2.75:30. The optimum compressive pressure, needle velocity, needle diameter and internal filling ratio yielding the best printing quality were 600 kPa, 6 mm/s, 0.58 mm and 50%, respectively. The food samples produced using these optimum parameters exhibited multiple merits including well-organized packing structure, clear internal texture profile and a smaller total deformation.
650		4	\|a 3D printing
650		4	\|a Wheat flour
650		4	\|a Mango dough
650		4	\|a Olive oil
700	1		\|a Liang, Xue \|e verfasserin \|4 aut
700	1		\|a Saeed, Ahmed \|e verfasserin \|4 aut
700	1		\|a Lan, Weijie \|e verfasserin \|4 aut
700	1		\|a Qin, Wen \|e verfasserin \|4 aut
773	0	8	\|i Enthalten in \|t Innovative food science & emerging technologies \|d New York, NY [u.a.] : Elsevier Science, 2000 \|g 54, Seite 9-18 \|h Online-Ressource \|w (DE-627)320640736 \|w (DE-600)2025032-0 \|w (DE-576)117143308 \|7 nnns
773	1	8	\|g volume:54 \|g pages:9-18
912			\|a GBV_USEFLAG_U
912			\|a GBV_ELV
912			\|a SYSFLAG_U
912			\|a GBV_ILN_20
912			\|a GBV_ILN_22
912			\|a GBV_ILN_23
912			\|a GBV_ILN_24
912			\|a GBV_ILN_31
912			\|a GBV_ILN_32
912			\|a GBV_ILN_40
912			\|a GBV_ILN_60
912			\|a GBV_ILN_62
912			\|a GBV_ILN_63
912			\|a GBV_ILN_65
912			\|a GBV_ILN_69
912			\|a GBV_ILN_70
912			\|a GBV_ILN_73
912			\|a GBV_ILN_74
912			\|a GBV_ILN_90
912			\|a GBV_ILN_95
912			\|a GBV_ILN_100
912			\|a GBV_ILN_105
912			\|a GBV_ILN_110
912			\|a GBV_ILN_151
912			\|a GBV_ILN_224
912			\|a GBV_ILN_252
912			\|a GBV_ILN_370
912			\|a GBV_ILN_602
912			\|a GBV_ILN_702
912			\|a GBV_ILN_2003
912			\|a GBV_ILN_2004
912			\|a GBV_ILN_2005
912			\|a GBV_ILN_2011
912			\|a GBV_ILN_2014
912			\|a GBV_ILN_2015
912			\|a GBV_ILN_2020
912			\|a GBV_ILN_2021
912			\|a GBV_ILN_2025
912			\|a GBV_ILN_2027
912			\|a GBV_ILN_2034
912			\|a GBV_ILN_2038
912			\|a GBV_ILN_2044
912			\|a GBV_ILN_2048
912			\|a GBV_ILN_2049
912			\|a GBV_ILN_2050
912			\|a GBV_ILN_2056
912			\|a GBV_ILN_2059
912			\|a GBV_ILN_2061
912			\|a GBV_ILN_2064
912			\|a GBV_ILN_2065
912			\|a GBV_ILN_2068
912			\|a GBV_ILN_2111
912			\|a GBV_ILN_2112
912			\|a GBV_ILN_2113
912			\|a GBV_ILN_2118
912			\|a GBV_ILN_2122
912			\|a GBV_ILN_2129
912			\|a GBV_ILN_2143
912			\|a GBV_ILN_2147
912			\|a GBV_ILN_2148
912			\|a GBV_ILN_2152
912			\|a GBV_ILN_2153
912			\|a GBV_ILN_2190
912			\|a GBV_ILN_2336
912			\|a GBV_ILN_2507
912			\|a GBV_ILN_2522
912			\|a GBV_ILN_4035
912			\|a GBV_ILN_4037
912			\|a GBV_ILN_4112
912			\|a GBV_ILN_4125
912			\|a GBV_ILN_4126
912			\|a GBV_ILN_4242
912			\|a GBV_ILN_4251
912			\|a GBV_ILN_4305
912			\|a GBV_ILN_4313
912			\|a GBV_ILN_4323
912			\|a GBV_ILN_4324
912			\|a GBV_ILN_4325
912			\|a GBV_ILN_4326
912			\|a GBV_ILN_4333
912			\|a GBV_ILN_4334
912			\|a GBV_ILN_4335
912			\|a GBV_ILN_4338
912			\|a GBV_ILN_4393
936	b	k	\|a 58.34 \|j Lebensmitteltechnologie \|q VZ
951			\|a AR
952			\|d 54 \|h 9-18

Indexfelder

author_variant	y l yl x l xl a s as w l wl w q wq
matchkey_str	liuyaowenliangxuesaeedahmedlanweijieqinw:2019----:rprisfdrneduhnotmztoop
hierarchy_sort_str	2019
bklnumber	58.34
publishDate	2019
allfields	10.1016/j.ifset.2019.03.008 doi (DE-627)ELV002412284 (ELSEVIER)S1466-8564(18)31289-X DE-627 ger DE-627 rda eng 630 640 620 VZ 58.34 bkl Liu, Yaowen verfasserin aut Properties of 3D printed dough and optimization of printing parameters 2019 nicht spezifiziert zzz rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Customization of food using the three-dimensional (3D) printing technique is an extremely convenient and healthy way to cook food with maximum utilization of materials, and consequently, this technique has received considerable attention from the public in recent years. In this study, we explored the effect of material composition on the quality of 3D-printed food using wheat flour, freeze-dried mango powder, olive oil and water. Results showed that without adding the freeze-dried mango powder and olive oil, the best printing quality was obtained with a flour-to-water ratio of 5:3. When 2% of the total mass of olive oil was added, the best printing quality was obtained for a flour:water:olive oil ratio of 55:2.75:30. The optimum compressive pressure, needle velocity, needle diameter and internal filling ratio yielding the best printing quality were 600 kPa, 6 mm/s, 0.58 mm and 50%, respectively. The food samples produced using these optimum parameters exhibited multiple merits including well-organized packing structure, clear internal texture profile and a smaller total deformation. 3D printing Wheat flour Mango dough Olive oil Liang, Xue verfasserin aut Saeed, Ahmed verfasserin aut Lan, Weijie verfasserin aut Qin, Wen verfasserin aut Enthalten in Innovative food science & emerging technologies New York, NY [u.a.] : Elsevier Science, 2000 54, Seite 9-18 Online-Ressource (DE-627)320640736 (DE-600)2025032-0 (DE-576)117143308 nnns volume:54 pages:9-18 GBV_USEFLAG_U GBV_ELV SYSFLAG_U GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_224 GBV_ILN_252 GBV_ILN_370 GBV_ILN_602 GBV_ILN_702 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2027 GBV_ILN_2034 GBV_ILN_2038 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2118 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2190 GBV_ILN_2336 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4313 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4338 GBV_ILN_4393 58.34 Lebensmitteltechnologie VZ AR 54 9-18
spelling	10.1016/j.ifset.2019.03.008 doi (DE-627)ELV002412284 (ELSEVIER)S1466-8564(18)31289-X DE-627 ger DE-627 rda eng 630 640 620 VZ 58.34 bkl Liu, Yaowen verfasserin aut Properties of 3D printed dough and optimization of printing parameters 2019 nicht spezifiziert zzz rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Customization of food using the three-dimensional (3D) printing technique is an extremely convenient and healthy way to cook food with maximum utilization of materials, and consequently, this technique has received considerable attention from the public in recent years. In this study, we explored the effect of material composition on the quality of 3D-printed food using wheat flour, freeze-dried mango powder, olive oil and water. Results showed that without adding the freeze-dried mango powder and olive oil, the best printing quality was obtained with a flour-to-water ratio of 5:3. When 2% of the total mass of olive oil was added, the best printing quality was obtained for a flour:water:olive oil ratio of 55:2.75:30. The optimum compressive pressure, needle velocity, needle diameter and internal filling ratio yielding the best printing quality were 600 kPa, 6 mm/s, 0.58 mm and 50%, respectively. The food samples produced using these optimum parameters exhibited multiple merits including well-organized packing structure, clear internal texture profile and a smaller total deformation. 3D printing Wheat flour Mango dough Olive oil Liang, Xue verfasserin aut Saeed, Ahmed verfasserin aut Lan, Weijie verfasserin aut Qin, Wen verfasserin aut Enthalten in Innovative food science & emerging technologies New York, NY [u.a.] : Elsevier Science, 2000 54, Seite 9-18 Online-Ressource (DE-627)320640736 (DE-600)2025032-0 (DE-576)117143308 nnns volume:54 pages:9-18 GBV_USEFLAG_U GBV_ELV SYSFLAG_U GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_224 GBV_ILN_252 GBV_ILN_370 GBV_ILN_602 GBV_ILN_702 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2027 GBV_ILN_2034 GBV_ILN_2038 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2118 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2190 GBV_ILN_2336 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4313 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4338 GBV_ILN_4393 58.34 Lebensmitteltechnologie VZ AR 54 9-18
allfields_unstemmed	10.1016/j.ifset.2019.03.008 doi (DE-627)ELV002412284 (ELSEVIER)S1466-8564(18)31289-X DE-627 ger DE-627 rda eng 630 640 620 VZ 58.34 bkl Liu, Yaowen verfasserin aut Properties of 3D printed dough and optimization of printing parameters 2019 nicht spezifiziert zzz rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Customization of food using the three-dimensional (3D) printing technique is an extremely convenient and healthy way to cook food with maximum utilization of materials, and consequently, this technique has received considerable attention from the public in recent years. In this study, we explored the effect of material composition on the quality of 3D-printed food using wheat flour, freeze-dried mango powder, olive oil and water. Results showed that without adding the freeze-dried mango powder and olive oil, the best printing quality was obtained with a flour-to-water ratio of 5:3. When 2% of the total mass of olive oil was added, the best printing quality was obtained for a flour:water:olive oil ratio of 55:2.75:30. The optimum compressive pressure, needle velocity, needle diameter and internal filling ratio yielding the best printing quality were 600 kPa, 6 mm/s, 0.58 mm and 50%, respectively. The food samples produced using these optimum parameters exhibited multiple merits including well-organized packing structure, clear internal texture profile and a smaller total deformation. 3D printing Wheat flour Mango dough Olive oil Liang, Xue verfasserin aut Saeed, Ahmed verfasserin aut Lan, Weijie verfasserin aut Qin, Wen verfasserin aut Enthalten in Innovative food science & emerging technologies New York, NY [u.a.] : Elsevier Science, 2000 54, Seite 9-18 Online-Ressource (DE-627)320640736 (DE-600)2025032-0 (DE-576)117143308 nnns volume:54 pages:9-18 GBV_USEFLAG_U GBV_ELV SYSFLAG_U GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_224 GBV_ILN_252 GBV_ILN_370 GBV_ILN_602 GBV_ILN_702 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2027 GBV_ILN_2034 GBV_ILN_2038 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2118 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2190 GBV_ILN_2336 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4313 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4338 GBV_ILN_4393 58.34 Lebensmitteltechnologie VZ AR 54 9-18
allfieldsGer	10.1016/j.ifset.2019.03.008 doi (DE-627)ELV002412284 (ELSEVIER)S1466-8564(18)31289-X DE-627 ger DE-627 rda eng 630 640 620 VZ 58.34 bkl Liu, Yaowen verfasserin aut Properties of 3D printed dough and optimization of printing parameters 2019 nicht spezifiziert zzz rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Customization of food using the three-dimensional (3D) printing technique is an extremely convenient and healthy way to cook food with maximum utilization of materials, and consequently, this technique has received considerable attention from the public in recent years. In this study, we explored the effect of material composition on the quality of 3D-printed food using wheat flour, freeze-dried mango powder, olive oil and water. Results showed that without adding the freeze-dried mango powder and olive oil, the best printing quality was obtained with a flour-to-water ratio of 5:3. When 2% of the total mass of olive oil was added, the best printing quality was obtained for a flour:water:olive oil ratio of 55:2.75:30. The optimum compressive pressure, needle velocity, needle diameter and internal filling ratio yielding the best printing quality were 600 kPa, 6 mm/s, 0.58 mm and 50%, respectively. The food samples produced using these optimum parameters exhibited multiple merits including well-organized packing structure, clear internal texture profile and a smaller total deformation. 3D printing Wheat flour Mango dough Olive oil Liang, Xue verfasserin aut Saeed, Ahmed verfasserin aut Lan, Weijie verfasserin aut Qin, Wen verfasserin aut Enthalten in Innovative food science & emerging technologies New York, NY [u.a.] : Elsevier Science, 2000 54, Seite 9-18 Online-Ressource (DE-627)320640736 (DE-600)2025032-0 (DE-576)117143308 nnns volume:54 pages:9-18 GBV_USEFLAG_U GBV_ELV SYSFLAG_U GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_224 GBV_ILN_252 GBV_ILN_370 GBV_ILN_602 GBV_ILN_702 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2027 GBV_ILN_2034 GBV_ILN_2038 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2118 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2190 GBV_ILN_2336 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4313 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4338 GBV_ILN_4393 58.34 Lebensmitteltechnologie VZ AR 54 9-18
allfieldsSound	10.1016/j.ifset.2019.03.008 doi (DE-627)ELV002412284 (ELSEVIER)S1466-8564(18)31289-X DE-627 ger DE-627 rda eng 630 640 620 VZ 58.34 bkl Liu, Yaowen verfasserin aut Properties of 3D printed dough and optimization of printing parameters 2019 nicht spezifiziert zzz rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Customization of food using the three-dimensional (3D) printing technique is an extremely convenient and healthy way to cook food with maximum utilization of materials, and consequently, this technique has received considerable attention from the public in recent years. In this study, we explored the effect of material composition on the quality of 3D-printed food using wheat flour, freeze-dried mango powder, olive oil and water. Results showed that without adding the freeze-dried mango powder and olive oil, the best printing quality was obtained with a flour-to-water ratio of 5:3. When 2% of the total mass of olive oil was added, the best printing quality was obtained for a flour:water:olive oil ratio of 55:2.75:30. The optimum compressive pressure, needle velocity, needle diameter and internal filling ratio yielding the best printing quality were 600 kPa, 6 mm/s, 0.58 mm and 50%, respectively. The food samples produced using these optimum parameters exhibited multiple merits including well-organized packing structure, clear internal texture profile and a smaller total deformation. 3D printing Wheat flour Mango dough Olive oil Liang, Xue verfasserin aut Saeed, Ahmed verfasserin aut Lan, Weijie verfasserin aut Qin, Wen verfasserin aut Enthalten in Innovative food science & emerging technologies New York, NY [u.a.] : Elsevier Science, 2000 54, Seite 9-18 Online-Ressource (DE-627)320640736 (DE-600)2025032-0 (DE-576)117143308 nnns volume:54 pages:9-18 GBV_USEFLAG_U GBV_ELV SYSFLAG_U GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_224 GBV_ILN_252 GBV_ILN_370 GBV_ILN_602 GBV_ILN_702 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2027 GBV_ILN_2034 GBV_ILN_2038 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2118 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2190 GBV_ILN_2336 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4313 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4338 GBV_ILN_4393 58.34 Lebensmitteltechnologie VZ AR 54 9-18
language	English
source	Enthalten in Innovative food science & emerging technologies 54, Seite 9-18 volume:54 pages:9-18
sourceStr	Enthalten in Innovative food science & emerging technologies 54, Seite 9-18 volume:54 pages:9-18
format_phy_str_mv	Article
bklname	Lebensmitteltechnologie
institution	findex.gbv.de
topic_facet	3D printing Wheat flour Mango dough Olive oil
dewey-raw	630
isfreeaccess_bool	false
container_title	Innovative food science & emerging technologies
authorswithroles_txt_mv	Liu, Yaowen @@aut@@ Liang, Xue @@aut@@ Saeed, Ahmed @@aut@@ Lan, Weijie @@aut@@ Qin, Wen @@aut@@
publishDateDaySort_date	2019-01-01T00:00:00Z
hierarchy_top_id	320640736
dewey-sort	3630
id	ELV002412284
language_de	englisch
fullrecord	<?xml version="1.0" encoding="UTF-8"?><collection xmlns="http://www.loc.gov/MARC21/slim"><record><leader>01000caa a22002652 4500</leader><controlfield tag="001">ELV002412284</controlfield><controlfield tag="003">DE-627</controlfield><controlfield tag="005">20230926163911.0</controlfield><controlfield tag="007">cr uuu---uuuuu</controlfield><controlfield tag="008">230429s2019 xx \|\|\|\|\|o 00\| \|\|eng c</controlfield><datafield tag="024" ind1="7" ind2=" "><subfield code="a">10.1016/j.ifset.2019.03.008</subfield><subfield code="2">doi</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-627)ELV002412284</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(ELSEVIER)S1466-8564(18)31289-X</subfield></datafield><datafield tag="040" ind1=" " ind2=" "><subfield code="a">DE-627</subfield><subfield code="b">ger</subfield><subfield code="c">DE-627</subfield><subfield code="e">rda</subfield></datafield><datafield tag="041" ind1=" " ind2=" "><subfield code="a">eng</subfield></datafield><datafield tag="082" ind1="0" ind2="4"><subfield code="a">630</subfield><subfield code="a">640</subfield><subfield code="a">620</subfield><subfield code="q">VZ</subfield></datafield><datafield tag="084" ind1=" " ind2=" "><subfield code="a">58.34</subfield><subfield code="2">bkl</subfield></datafield><datafield tag="100" ind1="1" ind2=" "><subfield code="a">Liu, Yaowen</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="245" ind1="1" ind2="0"><subfield code="a">Properties of 3D printed dough and optimization of printing parameters</subfield></datafield><datafield tag="264" ind1=" " ind2="1"><subfield code="c">2019</subfield></datafield><datafield tag="336" ind1=" " ind2=" "><subfield code="a">nicht spezifiziert</subfield><subfield code="b">zzz</subfield><subfield code="2">rdacontent</subfield></datafield><datafield tag="337" ind1=" " ind2=" "><subfield code="a">Computermedien</subfield><subfield code="b">c</subfield><subfield code="2">rdamedia</subfield></datafield><datafield tag="338" ind1=" " ind2=" "><subfield code="a">Online-Ressource</subfield><subfield code="b">cr</subfield><subfield code="2">rdacarrier</subfield></datafield><datafield tag="520" ind1=" " ind2=" "><subfield code="a">Customization of food using the three-dimensional (3D) printing technique is an extremely convenient and healthy way to cook food with maximum utilization of materials, and consequently, this technique has received considerable attention from the public in recent years. In this study, we explored the effect of material composition on the quality of 3D-printed food using wheat flour, freeze-dried mango powder, olive oil and water. Results showed that without adding the freeze-dried mango powder and olive oil, the best printing quality was obtained with a flour-to-water ratio of 5:3. When 2% of the total mass of olive oil was added, the best printing quality was obtained for a flour:water:olive oil ratio of 55:2.75:30. The optimum compressive pressure, needle velocity, needle diameter and internal filling ratio yielding the best printing quality were 600 kPa, 6 mm/s, 0.58 mm and 50%, respectively. The food samples produced using these optimum parameters exhibited multiple merits including well-organized packing structure, clear internal texture profile and a smaller total deformation.</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">3D printing</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Wheat flour</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Mango dough</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Olive oil</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Liang, Xue</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Saeed, Ahmed</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Lan, Weijie</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Qin, Wen</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="773" ind1="0" ind2="8"><subfield code="i">Enthalten in</subfield><subfield code="t">Innovative food science & emerging technologies</subfield><subfield code="d">New York, NY [u.a.] : Elsevier Science, 2000</subfield><subfield code="g">54, Seite 9-18</subfield><subfield code="h">Online-Ressource</subfield><subfield code="w">(DE-627)320640736</subfield><subfield code="w">(DE-600)2025032-0</subfield><subfield code="w">(DE-576)117143308</subfield><subfield code="7">nnns</subfield></datafield><datafield tag="773" ind1="1" ind2="8"><subfield code="g">volume:54</subfield><subfield code="g">pages:9-18</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_USEFLAG_U</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ELV</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">SYSFLAG_U</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_20</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_22</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_23</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_24</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_31</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_32</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_40</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_60</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_62</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_63</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_65</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_69</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_70</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_73</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_74</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_90</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_95</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_100</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_105</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_110</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_151</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_224</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_252</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_370</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_602</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_702</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2003</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2004</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2005</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2011</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2014</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2015</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2020</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2021</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2025</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2027</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2034</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2038</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2044</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2048</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2049</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2050</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2056</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2059</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2061</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2064</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2065</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2068</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2111</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2112</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2113</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2118</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2122</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2129</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2143</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2147</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2148</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2152</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2153</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2190</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2336</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2507</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2522</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4035</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4037</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4112</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4125</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4126</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4242</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4251</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4305</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4313</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4323</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4324</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4325</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4326</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4333</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4334</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4335</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4338</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4393</subfield></datafield><datafield tag="936" ind1="b" ind2="k"><subfield code="a">58.34</subfield><subfield code="j">Lebensmitteltechnologie</subfield><subfield code="q">VZ</subfield></datafield><datafield tag="951" ind1=" " ind2=" "><subfield code="a">AR</subfield></datafield><datafield tag="952" ind1=" " ind2=" "><subfield code="d">54</subfield><subfield code="h">9-18</subfield></datafield></record></collection>
author	Liu, Yaowen
spellingShingle	Liu, Yaowen ddc 630 bkl 58.34 misc 3D printing misc Wheat flour misc Mango dough misc Olive oil Properties of 3D printed dough and optimization of printing parameters
authorStr	Liu, Yaowen
ppnlink_with_tag_str_mv	@@773@@(DE-627)320640736
format	electronic Article
dewey-ones	630 - Agriculture & related technologies 640 - Home & family management 620 - Engineering & allied operations
delete_txt_mv	keep
author_role	aut aut aut aut aut
collection	elsevier
remote_str	true
illustrated	Not Illustrated
topic_title	630 640 620 VZ 58.34 bkl Properties of 3D printed dough and optimization of printing parameters 3D printing Wheat flour Mango dough Olive oil
topic	ddc 630 bkl 58.34 misc 3D printing misc Wheat flour misc Mango dough misc Olive oil
topic_unstemmed	ddc 630 bkl 58.34 misc 3D printing misc Wheat flour misc Mango dough misc Olive oil
topic_browse	ddc 630 bkl 58.34 misc 3D printing misc Wheat flour misc Mango dough misc Olive oil
format_facet	Elektronische Aufsätze Aufsätze Elektronische Ressource
format_main_str_mv	Text Zeitschrift/Artikel
carriertype_str_mv	cr
hierarchy_parent_title	Innovative food science & emerging technologies
hierarchy_parent_id	320640736
dewey-tens	630 - Agriculture 640 - Home & family management 620 - Engineering
hierarchy_top_title	Innovative food science & emerging technologies
isfreeaccess_txt	false
familylinks_str_mv	(DE-627)320640736 (DE-600)2025032-0 (DE-576)117143308
title	Properties of 3D printed dough and optimization of printing parameters
ctrlnum	(DE-627)ELV002412284 (ELSEVIER)S1466-8564(18)31289-X
title_full	Properties of 3D printed dough and optimization of printing parameters
author_sort	Liu, Yaowen
journal	Innovative food science & emerging technologies
journalStr	Innovative food science & emerging technologies
lang_code	eng
isOA_bool	false
dewey-hundreds	600 - Technology
recordtype	marc
publishDateSort	2019
contenttype_str_mv	zzz
container_start_page	9
author_browse	Liu, Yaowen Liang, Xue Saeed, Ahmed Lan, Weijie Qin, Wen
container_volume	54
class	630 640 620 VZ 58.34 bkl
format_se	Elektronische Aufsätze
author-letter	Liu, Yaowen
doi_str_mv	10.1016/j.ifset.2019.03.008
dewey-full	630 640 620
author2-role	verfasserin
title_sort	properties of 3d printed dough and optimization of printing parameters
title_auth	Properties of 3D printed dough and optimization of printing parameters
abstract	Customization of food using the three-dimensional (3D) printing technique is an extremely convenient and healthy way to cook food with maximum utilization of materials, and consequently, this technique has received considerable attention from the public in recent years. In this study, we explored the effect of material composition on the quality of 3D-printed food using wheat flour, freeze-dried mango powder, olive oil and water. Results showed that without adding the freeze-dried mango powder and olive oil, the best printing quality was obtained with a flour-to-water ratio of 5:3. When 2% of the total mass of olive oil was added, the best printing quality was obtained for a flour:water:olive oil ratio of 55:2.75:30. The optimum compressive pressure, needle velocity, needle diameter and internal filling ratio yielding the best printing quality were 600 kPa, 6 mm/s, 0.58 mm and 50%, respectively. The food samples produced using these optimum parameters exhibited multiple merits including well-organized packing structure, clear internal texture profile and a smaller total deformation.
abstractGer	Customization of food using the three-dimensional (3D) printing technique is an extremely convenient and healthy way to cook food with maximum utilization of materials, and consequently, this technique has received considerable attention from the public in recent years. In this study, we explored the effect of material composition on the quality of 3D-printed food using wheat flour, freeze-dried mango powder, olive oil and water. Results showed that without adding the freeze-dried mango powder and olive oil, the best printing quality was obtained with a flour-to-water ratio of 5:3. When 2% of the total mass of olive oil was added, the best printing quality was obtained for a flour:water:olive oil ratio of 55:2.75:30. The optimum compressive pressure, needle velocity, needle diameter and internal filling ratio yielding the best printing quality were 600 kPa, 6 mm/s, 0.58 mm and 50%, respectively. The food samples produced using these optimum parameters exhibited multiple merits including well-organized packing structure, clear internal texture profile and a smaller total deformation.
abstract_unstemmed	Customization of food using the three-dimensional (3D) printing technique is an extremely convenient and healthy way to cook food with maximum utilization of materials, and consequently, this technique has received considerable attention from the public in recent years. In this study, we explored the effect of material composition on the quality of 3D-printed food using wheat flour, freeze-dried mango powder, olive oil and water. Results showed that without adding the freeze-dried mango powder and olive oil, the best printing quality was obtained with a flour-to-water ratio of 5:3. When 2% of the total mass of olive oil was added, the best printing quality was obtained for a flour:water:olive oil ratio of 55:2.75:30. The optimum compressive pressure, needle velocity, needle diameter and internal filling ratio yielding the best printing quality were 600 kPa, 6 mm/s, 0.58 mm and 50%, respectively. The food samples produced using these optimum parameters exhibited multiple merits including well-organized packing structure, clear internal texture profile and a smaller total deformation.
collection_details	GBV_USEFLAG_U GBV_ELV SYSFLAG_U GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_224 GBV_ILN_252 GBV_ILN_370 GBV_ILN_602 GBV_ILN_702 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2027 GBV_ILN_2034 GBV_ILN_2038 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2118 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2190 GBV_ILN_2336 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4313 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4338 GBV_ILN_4393
title_short	Properties of 3D printed dough and optimization of printing parameters
remote_bool	true
author2	Liang, Xue Saeed, Ahmed Lan, Weijie Qin, Wen
author2Str	Liang, Xue Saeed, Ahmed Lan, Weijie Qin, Wen
ppnlink	320640736
mediatype_str_mv	c
isOA_txt	false
hochschulschrift_bool	false
doi_str	10.1016/j.ifset.2019.03.008
up_date	2024-07-07T00:38:31.180Z
_version_	1803878621440376832
fullrecord_marcxml	<?xml version="1.0" encoding="UTF-8"?><collection xmlns="http://www.loc.gov/MARC21/slim"><record><leader>01000caa a22002652 4500</leader><controlfield tag="001">ELV002412284</controlfield><controlfield tag="003">DE-627</controlfield><controlfield tag="005">20230926163911.0</controlfield><controlfield tag="007">cr uuu---uuuuu</controlfield><controlfield tag="008">230429s2019 xx \|\|\|\|\|o 00\| \|\|eng c</controlfield><datafield tag="024" ind1="7" ind2=" "><subfield code="a">10.1016/j.ifset.2019.03.008</subfield><subfield code="2">doi</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-627)ELV002412284</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(ELSEVIER)S1466-8564(18)31289-X</subfield></datafield><datafield tag="040" ind1=" " ind2=" "><subfield code="a">DE-627</subfield><subfield code="b">ger</subfield><subfield code="c">DE-627</subfield><subfield code="e">rda</subfield></datafield><datafield tag="041" ind1=" " ind2=" "><subfield code="a">eng</subfield></datafield><datafield tag="082" ind1="0" ind2="4"><subfield code="a">630</subfield><subfield code="a">640</subfield><subfield code="a">620</subfield><subfield code="q">VZ</subfield></datafield><datafield tag="084" ind1=" " ind2=" "><subfield code="a">58.34</subfield><subfield code="2">bkl</subfield></datafield><datafield tag="100" ind1="1" ind2=" "><subfield code="a">Liu, Yaowen</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="245" ind1="1" ind2="0"><subfield code="a">Properties of 3D printed dough and optimization of printing parameters</subfield></datafield><datafield tag="264" ind1=" " ind2="1"><subfield code="c">2019</subfield></datafield><datafield tag="336" ind1=" " ind2=" "><subfield code="a">nicht spezifiziert</subfield><subfield code="b">zzz</subfield><subfield code="2">rdacontent</subfield></datafield><datafield tag="337" ind1=" " ind2=" "><subfield code="a">Computermedien</subfield><subfield code="b">c</subfield><subfield code="2">rdamedia</subfield></datafield><datafield tag="338" ind1=" " ind2=" "><subfield code="a">Online-Ressource</subfield><subfield code="b">cr</subfield><subfield code="2">rdacarrier</subfield></datafield><datafield tag="520" ind1=" " ind2=" "><subfield code="a">Customization of food using the three-dimensional (3D) printing technique is an extremely convenient and healthy way to cook food with maximum utilization of materials, and consequently, this technique has received considerable attention from the public in recent years. In this study, we explored the effect of material composition on the quality of 3D-printed food using wheat flour, freeze-dried mango powder, olive oil and water. Results showed that without adding the freeze-dried mango powder and olive oil, the best printing quality was obtained with a flour-to-water ratio of 5:3. When 2% of the total mass of olive oil was added, the best printing quality was obtained for a flour:water:olive oil ratio of 55:2.75:30. The optimum compressive pressure, needle velocity, needle diameter and internal filling ratio yielding the best printing quality were 600 kPa, 6 mm/s, 0.58 mm and 50%, respectively. The food samples produced using these optimum parameters exhibited multiple merits including well-organized packing structure, clear internal texture profile and a smaller total deformation.</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">3D printing</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Wheat flour</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Mango dough</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Olive oil</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Liang, Xue</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Saeed, Ahmed</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Lan, Weijie</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Qin, Wen</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="773" ind1="0" ind2="8"><subfield code="i">Enthalten in</subfield><subfield code="t">Innovative food science & emerging technologies</subfield><subfield code="d">New York, NY [u.a.] : Elsevier Science, 2000</subfield><subfield code="g">54, Seite 9-18</subfield><subfield code="h">Online-Ressource</subfield><subfield code="w">(DE-627)320640736</subfield><subfield code="w">(DE-600)2025032-0</subfield><subfield code="w">(DE-576)117143308</subfield><subfield code="7">nnns</subfield></datafield><datafield tag="773" ind1="1" ind2="8"><subfield code="g">volume:54</subfield><subfield code="g">pages:9-18</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_USEFLAG_U</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ELV</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">SYSFLAG_U</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_20</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_22</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_23</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_24</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_31</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_32</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_40</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_60</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_62</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_63</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_65</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_69</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_70</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_73</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_74</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_90</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_95</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_100</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_105</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_110</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_151</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_224</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_252</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_370</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_602</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_702</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2003</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2004</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2005</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2011</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2014</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2015</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2020</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2021</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2025</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2027</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2034</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2038</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2044</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2048</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2049</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2050</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2056</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2059</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2061</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2064</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2065</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2068</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2111</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2112</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2113</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2118</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2122</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2129</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2143</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2147</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2148</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2152</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2153</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2190</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2336</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2507</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2522</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4035</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4037</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4112</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4125</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4126</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4242</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4251</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4305</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4313</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4323</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4324</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4325</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4326</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4333</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4334</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4335</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4338</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4393</subfield></datafield><datafield tag="936" ind1="b" ind2="k"><subfield code="a">58.34</subfield><subfield code="j">Lebensmitteltechnologie</subfield><subfield code="q">VZ</subfield></datafield><datafield tag="951" ind1=" " ind2=" "><subfield code="a">AR</subfield></datafield><datafield tag="952" ind1=" " ind2=" "><subfield code="d">54</subfield><subfield code="h">9-18</subfield></datafield></record></collection>
score	7.4032135

Nicht das Richtige dabei?

Schreiben Sie uns!

Properties of 3D printed dough and optimization of printing parameters

Nicht das Richtige dabei?

Zugang & Verfügbarkeit

Vorhandene Bände

Nicht das Richtige dabei?