Optimization of temperature profile of cake batter in a ohmic-assisted heater for 3D food printing applications

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Abstract

3D printing of food has great potential for applications such as the design of customized food or the creation of innovative textures. It should also help to reduce the ecological footprint by producing less waste and by using less energy. However, printed products often do not retain their structure due to the composition of the material, especially in the case of cereal products. The objective of this work was to develop, with the help of a numerical model, a 3D cake batter printing nozzle in which ohmic heating is used as a means of baking. The use of a temperature and shear rate dependent viscosity allowed for the solidification of the batter during baking due to starch gelatinization. The numerical model, including heat transfer, cake batter flowing and electric field calculation, made it possible to predict treatment heterogeneities. Preliminary tests have shown that it could be used with optimization procedures to get desired temperature profiles at the outlet of the 3D printing nozzle.
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用于3D食品打印的欧姆辅助加热器中蛋糕面糊温度分布的优化
食品的3D打印在定制食品的设计或创新纹理的创造等应用方面具有巨大的潜力。它还应该通过产生更少的废物和使用更少的能源来帮助减少生态足迹。然而,由于材料的组成,印刷产品往往不能保持其结构,特别是谷类产品。这项工作的目的是在数值模型的帮助下,开发一种3D蛋糕面糊打印喷嘴,其中欧姆加热被用作烘烤的手段。使用温度和剪切速率相关的粘度允许面糊在烘烤过程中由于淀粉糊化而凝固。该数值模型包括传热、面糊流动和电场计算,为预测处理非均质性提供了可能。初步测试表明,它可以与优化程序一起使用,以获得3D打印喷嘴出口所需的温度分布。
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