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Effect of Temperature on 3D Printing of Commercial Potato Puree

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Effect of Temperature on 3D Printing of Commercial Potato Puree

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dc.contributor.author Martínez Monzó, Javier es_ES
dc.contributor.author Cárdenas, J. es_ES
dc.contributor.author García-Segovia, Purificación es_ES
dc.date.accessioned 2020-12-11T04:33:58Z
dc.date.available 2020-12-11T04:33:58Z
dc.date.issued 2019-09 es_ES
dc.identifier.issn 1557-1858 es_ES
dc.identifier.uri http://hdl.handle.net/10251/156856
dc.description.abstract [EN] The temperature and composition of food, during the printing process, maybe a key factor impacting on rheological properties. Currently, there is no evidence of authors analysing the effect of printing temperature on the characteristics of final products. The aim of this paper was to study the printability of potato puree when affected by printing variables, such as printing temperature and the composition of the potato puree. The printing temperature was studied at 10 degrees C, 20 degrees C and 30 degrees C, and the effect of the product composition on the printability was studied by analysing the rheological and textural properties. Viscosity-temperature profiles, flow curves and dynamic oscillation frequency analysis of potato puree were some of the techniques used in rheology analysis. Forward extrusion assays of formulated potato puree were used to study the compression force in the 3D printer. Results showed the formulation with higher content of dehydrated potato puree (38g of dehydrated potato puree in 250mL of whole milk) at a temperature of 30 degrees C were the most stable. The printability increase with the amount of the consistency index and the reduction of behaviour index. The mean force from extrusion test was correlated with printability but the effect of temperature did not help define this parameter. es_ES
dc.language Inglés es_ES
dc.publisher Springer-Verlag es_ES
dc.relation.ispartof Food Biophysics es_ES
dc.rights Reserva de todos los derechos es_ES
dc.subject 3D printing es_ES
dc.subject Rheological properties es_ES
dc.subject Extrusion es_ES
dc.subject Potato puree es_ES
dc.subject.classification TECNOLOGIA DE ALIMENTOS es_ES
dc.title Effect of Temperature on 3D Printing of Commercial Potato Puree es_ES
dc.type Artículo es_ES
dc.identifier.doi 10.1007/s11483-019-09576-0 es_ES
dc.rights.accessRights Abierto es_ES
dc.contributor.affiliation Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments es_ES
dc.description.bibliographicCitation Martínez Monzó, J.; Cárdenas, J.; García-Segovia, P. (2019). Effect of Temperature on 3D Printing of Commercial Potato Puree. Food Biophysics. 14(3):225-234. https://doi.org/10.1007/s11483-019-09576-0 es_ES
dc.description.accrualMethod S es_ES
dc.relation.publisherversion https://doi.org/10.1007/s11483-019-09576-0 es_ES
dc.description.upvformatpinicio 225 es_ES
dc.description.upvformatpfin 234 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.description.volume 14 es_ES
dc.description.issue 3 es_ES
dc.relation.pasarela S\394657 es_ES
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