微波处理对重组果蔬高效精确三维打印的作用及调控

Using the efficient microwave treatments, this project is aiming to investigate the efficient and precise 3D printing for restructured fruits & vegetables. The novel idea that these microwave treatments may not only increase the 3D printing efficiency and but also improve the 3D printing shape precision & quality stability of restructured fruits & vegetables is adopted for the study. It will be clearly understood that the basic characteristics of restructured fruits & vegetables gel system could be changed by microwave and its combined treatments so that the printing shape precision & quality stability could be improved obviously. It will also be made clearly that the additional heat source created by microwave online dielectric treatments may improve the 3D printing efficiency. Through several suggested studies on the effects of microwave treatments on mechanisms of basic properties during high efficient microwave-3D printing, and following post-printing storage of the 3D printed products of restructured fruits & vegetables, the mechanisms of synergistic effect of post-microwave treatments on the fast solidifying of 3D printed products, with significantly improving printing & solidifying efficiency will be revealed. The results will provide some basis for solving some difficult scientific & technological problems during 3D printing for typical restructured foods, such as difficult simultaneously achieving high-efficiency & high precision/quality, long printing time at precise printing conditions, difficult quick solidifying, unstable quality and shape of printed products during storage, which has obvious important meaning for promoting the high-value 3D printed food industry.

本项目以微波高效处理为手段，以重组果蔬高效精确三维打印为研究对象，采用微波处理在有效提高重组果蔬三维打印效率的同时提升打印形状精确性及品质稳定性的研究新思路，阐明微波及其协同预处理带来的三维打印基本特性改变提升打印形状与品质的作用机理以及微波在线处理产生“介电附加热源”有效提高三维打印效率的作用机制。重点研究微波处理对重组果蔬凝胶体系三维打印基本特性、精确打印过程以及三维打印物贮藏特性的作用及调控，深入揭示在大幅度提高三维打印成型及固化效率的同时微波高效处理影响重组果蔬三维打印形状与品质的规律，为解决目前典型重组食品三维打印普遍存在的形状高精准/高品质与高效率不可兼得、精确打印时间偏长、打印后快速固化难、打印物贮藏时形状保持难及品质不稳定等难题提供新的绿色处理方法及其理论基础，对促进高附加值三维打印食品产业的发展具有十分重要的意义。

本项目以微波高效处理为手段，以重组果蔬高效精确三维打印为研究对象，采用微波处理在有效提高重组果蔬三维打印效率的同时提升打印形状精确性及品质稳定性的研究新思路，阐明了微波及其协同预处理带来的三维打印基本特性改变提升打印形状与品质的作用机理以及微波在线处理产生“介电附加热源”有效提高三维打印效率的作用机制。重点研究了微波处理对重组果蔬凝胶体系三维打印基本特性、精确打印过程以及三维打印物贮藏特性的作用及调控，深入揭示了在大幅度提高三维打印成型及固化效率的同时微波高效处理影响重组果蔬三维打印形状与品质的规律，为解决目前典型重组食品三维打印普遍存在的形状高精准/高品质与高效率不可兼得、精确打印时间偏长、打印后快速固化难、打印物贮藏时形状保持难及品质不稳定等难题提供了新的绿色处理方法及其理论基础，对促进高附加值三维打印食品产业的发展具有十分重要的意义。