Internal structure design for improved shape fidelity and crispness of 3D printed pumpkin-based snacks after freeze-drying.

Chen, Xiao-Huan; Zhang, Min; Teng, Xiu-Xiu; Mujumdar, Arun S

Chen, Xiao-Huan; Zhang, Min; Teng, Xiu-Xiu; Mujumdar, Arun S.

Afiliação

Chen XH; State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 214122 Wuxi, Jiangsu, China; International Joint Laboratory on Food Safety, Jiangnan University, 214122 Wuxi, Jiangsu, China.
Zhang M; State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 214122 Wuxi, Jiangsu, China; Jiangsu Province International Joint Laboratory on Fresh Food Smart Processing and Quality Monitoring, Jiangnan University, 214122 Wuxi, Jiangsu, China. Elect
Teng XX; State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 214122 Wuxi, Jiangsu, China.
Mujumdar AS; Department of Bioresource Engineering, Macdonald Campus, McGill University, Ste. Anne decBellevue, Quebec, Canada.

Food Res Int ; 157: 111220, 2022 07.

Article em En | MEDLINE | ID: mdl-35761542

Assuntos

Cucurbita; Lanches; Tecnologia de Alimentos/métodos; Liofilização; Impressão Tridimensional

Palavras-chave

3D printing; Controllable crispness; Filling structure; Freeze-drying; Shape fidelity

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Cucurbita / Lanches Idioma: En Revista: Food Res Int Ano de publicação: 2022 Tipo de documento: Article

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