spfpХранение и переработка сельхозсырьяStorage and Processing of Farm Products2072-96692658-767XРОСБИОТЕХ10.36107/10.36107/spfp.2022.295spfp-295Research ArticleПРОЕКТИРОВАНИЕ И МОДЕЛИРОВАНИЕ ПРОДУКТОВ ПИТАНИЯ НОВОГО ПОКОЛЕНИЯDESIGNING AND MODELLING THE NEW GENERATION FOODSКинетическая оценка и оптимизация процесса сушки 3D-печатных макаронных изделийKinetic evaluation and optimization of the drying process of 3D printed pastahttps://orcid.org/0000-0002-7380-0477МартехаАлександр НиколаевичMartekhaAlexander N.

Кафедра процессов и аппаратов перерабатывающих производств, доцент

man6630@rgau-msha.ruhttps://orcid.org/0000-0002-8352-922XКаверинаЮлия ЕвгеньевнаKaverinaYuliya Eu.kav3rina96@yandex.ruФГБОУ ВО "Российский государственный аграрный университет – Московская сельскохозяйственная академия им. К.А. Тимирязева"РоссияRussian State Agrarian University – Moscow Timiryazev Agricultural AcademyRussian Federation20220707202202161172Copyright © Мартеха А.Н., Каверина Ю.Е., 20222022Мартеха А.Н., Каверина Ю.Е.Martekha A.N., Kaverina Y.E.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://www.spfp-mgupp.ru/jour/article/view/295

Предпосылки проведения исследования: Моделирование наплавленным осаждением - наиболее часто используемая технология 3D-печати в пищевой промышленности. В этой технологии параметры печати и структурно-механические свойства продукта, предназначенного для печати, играют важную роль в качестве конечного продукта.Заполняемый пробел в существующем знании и цель исследования: Данное исследование было направлено на использование процесса сушки в качестве инструмента для улучшения качества 3D-печати макаронных изделий. Целью данной работы было оценить влияние режимных параметров процесса сушки и найти их оптимальные значения для обеспечения качества макаронных изделий, полученных путем 3D-печати.Материалы и методы исследования: Объектом исследования настоящей работы были макаронные изделия, полученные в результате 3D-печати. Для локального нагрева экструдированного продукта используется сушка горячим воздухом и инфракрасным нагревом. Для оптимизации процесса сушки применялась методология поверхности отклика. В качестве основных переменных, влияющих на процесс сушки, были выбраны: мощность нагрева, время обработки и расстояние от источника нагрева. Максимальная потеря массы продукта в сочетании с максимальной температурой ниже 100 °C в течении всего времени обработки составляет задачу оптимизации.Результаты и их применение: Получены уравнения регрессии и поверхности отклика для сушки горячим воздухом. При времени обработки 1,5 мин, значение мощности нагрева составляет 2 ед., а расстояния от подложки до источника нагрева 1,77 см. Отмеченные значения независимых переменных для функции отклика можно считать оптимальными. При этих параметрах обеспечивается температура подложки 140,6 °C, максимальная температура в центре образца 97,9 °C и потеря массы образца 17,7%. Результаты исследования могут быть адаптированы для пищевых продуктов с измененной текстурой, в зависимости от условий постобработки, которым она подвергается.

Background of the study

Background of the study: Fused deposition modeling is the most commonly used 3D printing technology in the food industry. In this technology, the printing parameters and the structural-mechanical properties of the product to be printed play an important role in the quality of the final product.Current knowledge gap to be filled and study objective: This study aimed to use the drying process as a tool to improve the quality of pasta 3D printing. The purpose of this work was to evaluate the influence of the regime parameters of the drying process and find their optimal values to ensure the quality of pasta obtained by 3D printing.Materials and methods of research: The object of research in this work was pasta obtained as a result of 3D printing. For local heating of the extruded product, hot air drying and infrared heating are used. Response surface methodology was applied to optimize the drying process. The following were chosen as the main variables affecting the drying process: heating power, processing time and distance from the heating source. The maximum weight loss of the product, combined with the maximum temperature below 100 °C during the entire processing time, constitutes an optimization challenge.Results and their application: Regression equations and response surfaces for hot air drying are obtained. With a processing time of 1.5 min, the value of the heating power is 2 units, and the distance from the substrate to the heating source is 1.77 cm. The noted values of the independent variables for the response function can be considered optimal. With these parameters, the substrate temperature is 140.6 °C, the maximum temperature in the center of the sample is 97.9 °C, and the sample mass loss is 17.7%. The results of the study can be adapted for food products with modified texture, depending on the post-processing conditions to which it is subjected.

 

 

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The authors declare that there are no conflicts of interest present.