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Abstract

In this paper, the 3D printing characteristics of starch, hydrophilic colloid, meat and other food materials were reviewed. The effects of printing parameters such as printing temperature, printing speed, internal filling rate and printing nozzle diameter on 3D product quality were analyzed, so as to provide useful reference for the research of food 3D printing technology and the development of printing food materials.

Publication Date

6-28-2021

First Page

219

Last Page

223

DOI

10.13652/j.issn.1003-5788.2021.06.036

References

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