Effect of microwave-salt synergetic pre-treatment on the 3D printing performance of SPI-strawberry ink system

• Published in: Food science & technology 2020-03, Vol.122, p.109004, Article 109004
• Main Authors: Fan, Hanzhi, Zhang, Min, Liu, Zhenbin, Ye, Yufen
• Format: Article
• Language: English
• Subjects: 3D-printed SPI-Strawberry system; Low-power microwave; Pre-treatment; Quality; Salt
• ISSN: 0023-6438; 1096-1127
• DOI: 10.1016/j.lwt.2019.109004

This study investigated the effect of microwave pre-treatment on the 3D printing performance and self-supporting behavior of soybean protein isolate (SPI)-strawberry ink system. The results indicated that salt and microwave treatment greatly improved the printing accuracy and self-supporting performance of the ink system. Salted sample treated with 70 W microwave obtained the best shape accuracy, the smallest transverse relaxation time and the highest hardness (676.33 g), gumminess (216.73 g), springiness (0.28 g) and cohesiveness (0.22 g). Low power microwave treated samples illustrated regular changes in terms of e-nose and chroma. As the microwave power increased, the L*, a*, b* values dropped, the E-nose response rose first and then decreased. The low power microwave enables ink printability at low power. And it could save energy and increase the acceptability of the final product. Moreover, the addition of salt promoted the formability and stability of 3D printed products. Based on the results, we conclude that the low power microwave-salt synergy pre-treatment has a positive effect on the printing performance and self-supporting behavior of the SPI-strawberry system. •A novel microwave-salt synergetic pre-treatment on SPI-strawberry 3D printing system were studied.•Low power microwave was investigated in this study.•Properties of printing paste of SPI -strawberry were investigated with different pre-treatments.•Properties of 3D printed products were investigated with different pre-treatments.