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Feasibility study of reformulated product of 3D printed surimi - Coggle…
Feasibility study of reformulated product of 3D printed surimi
1a. The aim of the project?
Formulations and processes for 3D printing food products from low-value of seafood raw materials
ready to use 3D food printing catridges offering alternative cyroprotectant, low-salt content and natural antioxidant from seaweed as an healthier food alternatives;
innovative production of tailor-made 3D printed surimi products for niche consumers such as children and elderly people with specific diet.
Previous research?
Investigated silver carp surimi with different levels of NaCl as a potential 3D food printing material (Wang, 2018)
Wang, L., Zhang, M., Bhandari, B., & Yang, C. (2018). Investigation on fish surimi gel as promising food material for 3D printing. Journal of Food Engineering, 220, 101-108. doi:10.1016/j.jfoodeng.2017.02.029
Investigated the effects of printer parameters on the surimi printing quality, found that the strength, hardness and WHC of 3D printed
S. niphonius
surimi gel significantly decreased compared to the traditional method.
Dong, X., Huang, Y., Pan, Y., Wang, K., Prakash, S., & Zhu, B. (2019). Investigation of sweet potato starch as a structural enhancer for three-dimensional printing of Scomberomorus niphonius surimi. J Texture Stud. doi:10.1111/jtxs.12398
What research has already been done in this area? What deficiencies or gaps need addressing?
Fish gel is a good candidate for 3D food printing influenced by NaCl,
what if
the salt concentration is lower and what is the effect to printability of the product
Beside material properties, printing parameters (nozzle diameter, nozzle height, the nozzle movement, speed and the extrusion rate are also critical parameters influencing the geometry accuracy of the 3D surimi printing
surimi gel and starch in 3DP provides some guidance for developing innovative 3D products
What other research in related areas has been done that could inform research on the proposed problem
surimi gel with addition of potato starch is suitable for improving the physical properties of printed product, the product is softer, which meets the unique demand of special consumer categories, such as elderly and children
MTGase can effectively improve the 3D printability, viscoelastic properties, mechanical properties and microstructure of surimi gels made from
S. niphonius
Dong, X., Pan, Y., Zhao, W., Huang, Y., Qu, W., Pan, J., . . . Prakash, S. (2020). Impact of microbial transglutaminase on 3D printing quality of Scomberomorus niphonius surimi. Lwt, 124. doi:10.1016/j.lwt.2020.109123
Theoretical framework?
Methods
1b. The stated objectives of the project are:
1.To obtain a wide range of formula through exploring the effect of material compositions on the quality of 3D printed food
To determination of quality changes of fish gel low salt produced from cod surimi 3D printed product during cold storage
To investigate the effect of composition of the paste and printing parameters on reformulated paste properties and printability in a 3D printing low-salt surimi
Introduction
What have been the drivers of application of 3D food printing technology
What are the motivations for introducing 3D food printing technology as part of this study?
why do reformulated product of 3D printed surimi need to be investigated and why in particular does using 3D food printing technology as an approach to produce healtier, cost efficiently and zero waste concept?
What the is the broad aim of the proposed research?