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Improving 3D printing process of lemon juice gel based on fluid flow numerical simulation

Yang, Fanli, Guo, Chaofan, Zhang, Min, Bhandari, Bhesh, Liu, Yaping
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2019 v.102 pp. 89-99
computer software, food processing, friction velocity, gels, lemon juice, mathematical models, mechanical properties, potato starch, processing technology, starch, viscosity
Food 3D printing has received attention as a novel field in recent years, bringing new ideas and opportunities for the development and transformation of food processing technology. This work investigated the moisture and rheological properties of lemon juice gels with different starches by experimental studies and simulated the effect of different material properties and process parameters (material viscosity and relaxation time, inlet volume flow rate and nozzle diameter) on the velocity, shear rate and pressure fields in the flow channel by the POLYFLOW software. Results showed that with the addition of different kinds of starches, the viscosity and mechanical properties of the lemon juice gel were varied. Adding potato starch altered fluidity with different relative degree of bound or immobilized water of lemon juice gel. According to the simulation study, in the same shape of the flow path, the velocity and shear velocity fields were determined by the inlet volume flow rate. The change of different process parameters was found to cause changes in pressure field in the flow channel to varying degrees, and the change of the nozzle diameter had the greatest influence on the pressure distribution. In addition, the extruded material exhibited swelling phenomenon.