Kinetic evaluation and optimization of the drying process of 3D printed pasta
https://doi.org/10.36107/10.36107/spfp.2022.295
Abstract
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.
About the Authors
Alexander N. Martekha
Russian State Agrarian University –
Moscow Timiryazev Agricultural Academy
Russian Federation
Russian Federation
Yuliya Eu. Kaverina
Russian State Agrarian University –
Moscow Timiryazev Agricultural Academy
Russian Federation
Russian Federation
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Review
For citations:
Martekha A.N., Kaverina Yu.E. Kinetic evaluation and optimization of the drying process of 3D printed pasta. Storage and Processing of Farm Products. 2022;(2). (In Russ.) https://doi.org/10.36107/10.36107/spfp.2022.295
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