| Summary: | 碩士 === 東海大學 === 食品科學系 === 107 === 3D food printing technology is one of the most popular technologies now today, which main purpose is to print food materials with a three-dimensional structure through a 3D printing machine. In this experiment, high methoxyl pectin was used as substrate, pectin jelly candy was printed by using 3D printing technology. Investigate the effects different concentrations of pectin solution of 10-16 %(w/v) on the printing of pectin jelly candy by 3D printing. The results showed that the water activity of the pectin jelly candy in different pectin concentrations were lower than that of the general microbial growth, which water content was less than 25 % when pectin was added more than 12 % (w/v). The rheological property results showed that the viscosity of each pectin jelly candy decreased when the shear rate increased, where shear thinning fluid were indicated by means of the material could be extruded easily. Pectin jelly candy with 14 %(w/v) had better storage modulus and loss modulus, was no obvious structural collapse on the printed product that; Maintaining a good target pattern and graphic height. Printer parameters of nozzle height of 1.5 mm, the extrusion rate of 0.030 cm3/s, the printed layer height is 1.5 mm, nozzle moving speed of 10 mm/s, and the nozzle diameter of 2 mm, showed no obvious structural collapse while maintaining good target pattern and pattern height. In physical property analysis, 14 % (w/v) pectin jelly candy showed better cohesiveness and springiness, than the other. For preservation analysis, pectin jelly candy stored 0 to 2 days showed a significant decrease in height, whereas no significant difference showed between 3 to 6 days. The water activity showed same trend with the height of stored pectin jelly candy, where no significant difference after the fourth day. In conclusion, when 14 % (w/v) pectin jelly candy, appropriate printer parameter conditions were used, a finer pattern and; target product height could be printed.
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