The main purpose of this paper is to explore the opportunities for fresh Nostoc sphaeroides (N. sphaeroides) to be applied to 3D food printing. N. sphaeroides is rich in nutrients and its paste possesses shear thinning properties. It was found the product obtained by 3D food printing with fresh N. sphaeroides had poor printability and was easy to collapse. In this study, we compared the addition of different potato starch (2%, 4%, 6% and 8%) to the characteristics of 3D printing of the N. sphaeroides gel system. The results obtained from the rheological analysis showed that the 6% potato starch added to of N. sphaeroides gel can be utilized for 3D food printing. The addition of potato starch increased the viscosity of the mixture so the printed lines were not easily broken, and the “self-supporting ability” of the material itself was enhanced to maintain a good shape without collapse. Texture profile analysis also showed that the 6% starch added printed product had the best gumminess parameter. In order to get a better printed product, the effects of printing parameters (nozzle diameter (Dn), extrusion rate (Vd) and nozzle moving speed (Vn)) on material printing performance and product formability was tested. When Dn, Vd, Vn were = 1.2 mm, 20 mm³/s, 25 mm/s, respectively, the printed product was having similar to the target product, with less breakage and less the changing of shape. Overall results show that 3D printing technology is a rising method for producing N. sphaeroides-based new products.

中文翻译：

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控制Nostoc Sphaeroides系统的三维印刷机械性能

本文的主要目的是探索将新鲜的Nostoc sphaeroides（N. sphaeroides）应用于3D食品印刷的机会。球形猪笼草营养丰富，其糊状物具有剪切稀化特性。发现通过用新鲜的球形猪笼草进行3D食品打印获得的产品可印刷性差，并且容易塌陷。在这项研究中，我们比较了添加不同马铃薯淀粉（分别为2％，4％，6％和8％）与球形芽孢杆菌凝胶系统3D打印的特征。流变分析的结果表明，添加了6％的马铃薯淀粉。凝胶可用于3D食品打印。马铃薯淀粉的添加增加了混合物的粘度，因此印刷线路不容易断裂，并且材料本身的“自支撑能力”得到增强，以保持良好的形状而不会塌陷。质地分布分析还表明，添加6％淀粉的印刷产品具有最佳的胶粘性参数。为了获得更好的印刷产品，测试了印刷参数（喷嘴直径（Dn），挤出速率（Vd）和喷嘴移动速度（Vn））对材料印刷性能和产品可成型性的影响。当Dn，Vd，Vn分别为1.2 mm，20 mm ^3时印刷产品具有与目标产品相似的/ s，25mm / s，更少的断裂和更少的形状变化。总体结果表明，3D打印技术是生产基于球形猪笼草的新产品的一种新兴方法。