Open Access

ARTICLE

Experimental Analysis of the Impact of Starch and Xanthan Gum on the 3D Printing of Pumpkin Puree and Minced Pork

Shourui Wang, Yibo Wang^*, Kun Yang, Yu Li, Xin Su

College of Mechanical Engineering and Automation, Liaoning University of Technology, Jinzhou, 121001, China

* Corresponding Author: Yibo Wang. Email:

Fluid Dynamics & Materials Processing 2025, 21(6), 1439-1457. https://doi.org/10.32604/fdmp.2025.062295

Received 15 December 2024; Accepted 15 April 2025; Issue published 30 June 2025

Abstract

Hydrocolloids are widely used in meat products and pureed foods as they offer thickening and viscosity-enhancing effects that facilitate shaping and improve stability. In this study, the static shear rheological and dynamic viscoelastic properties of pumpkin puree (S) and pork mince (P) with the addition of various hydrocolloids were considered. Dedicated material printing experiments were conducted by means of a three-dimensional printing platform by using a coaxial dual-nozzle for sandwich composite printing of four different materials. In particular, the impact of different process parameters (printing speed 10~30 mm/s, filling density 10%~50%) was assessed in terms of 3D printing adaptability and final shape of the pumpkin puree-pork mince products. The results have indicated that the addition of hydrocolloids significantly improves the rheological properties of these materials, enhancing their stability in the 3D printing process. Experiments have revealed that with an increase in the xanthan gum conte nt, the viscosity of pumpkin puree decreases. The relationship between the elastic modulus and viscous modulus for the minced pork follows the inequality P4 < P3 < P2 < P1 (1.17%, 1.75%, 2.13%, and 2.88% xanthan gum content, respectively). A “material formula” (detailed composition of the material) suitable for 3D food printing has been derived accordingly.

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Keywords

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