Journal of Food Science and Biotechnology
Abstract
[Objective ] This study aims at solving the problems such as long drying time,single product shape,and poor 3D printing capacity (easy blockage and weak bracing ability ) in conventional processing of hawthorn snack products.[Method ] The low-sugar hawthorn jam and high-sugar banana jam were used as gel components.The 3D printing was carried out with the optimization of dual-material combination gel formula and the optimization of dual-nozzle 3D printing process.Furthermore,the drying characteristics of 3D printing were analyzed and compared with those of conventional dried hawthorn products.[Result ] The combination of hawthorn jam with the sugar mass fraction of 26% and banana jam with the sugar mass fraction of 38% (A2B3 group ) had the storage modulus (G′),loss modulus (G″),and apparent viscosity suitable for 3D printing.The dual-nozzle 3D printing accuracy of A 2B3 group was the highest,with the outer diameter and height deviations of 1.04% and 1.08%,respectively.Compared with the production of conventional dried hawthorn products,dual-nozzle 3D printing with A 2B3 group showed reductions of 16.67%,20.65%,and 2.48% in drying time,hardness,and total sugar mass fraction but increases of 23.32% and 25.94% in mass fractions of flavonoids and total phenols,respectively.Moreover,it enhanced the antioxidant capacity and flavor of the product.[Conclusion ] This study provides a solid reference of structural support for food 3D printing and the development of the special-shape snacks.
Publication Date
10-15-2025
First Page
39
Last Page
51
DOI
10.12441/spyswjs.20240921002
Recommended Citation
WANG, Aimiao; WANG, Bo; WANG, Yuchuan; and LIU, Jiguang
(2025)
"Dual-nozzle 3D Printing and Drying Characteristics of a Hawthorn Snack Based on Dual-material Combination Gel,"
Journal of Food Science and Biotechnology: Vol. 44:
Iss.
10, Article 5.
DOI: 10.12441/spyswjs.20240921002
Available at:
https://spsw.spyswjs.cnjournals.com/journal/vol44/iss10/5
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