This study was aimed at investigating the effect of novel ultrasonic-microwave combined pretreatment on the three-dimensional (3D) printing quality of wheat starch-papaya system. In this study, microwave heating (MH) and ultrasonic- microwave combined heating (UMCH) were used as pretreatment in order to gelatinize the system so that it can be printed. During the heating process, the effects of different pretreatments (MH and UMCH) and different low microwave power (60 W, 70 W and 80 W) were compared in terms of the gelatinization degree, rheological properties, dielectric properties, water status distribution, texture, microstructure and printing accuracy. The results showed that when the microwave power was 80 W, the printing effect of samples pretreated by UMCH was the best. Its support stability, line uniformity, and height retention were relatively at an optimum level.

中文翻译：

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新型超声波-微波联合预处理对3D打印小麦淀粉-木瓜系统品质的影响

这项研究旨在调查新型超声-微波联合预处理对小麦淀粉-木瓜系统三维（3D）打印质量的影响。在这项研究中，使用微波加热（MH）和超声-微波联合加热（UMCH）进行预处理，以使系统糊化，以便可以打印该系统。在加热过程中，从糊化度，流变性，介电性能，水状态分布，质地等方面比较了不同的预处理（MH和UMCH）和不同的低微波功率（60 W，70 W和80 W）的影响，微观结构和印刷精度。结果表明，当微波功率为80 W时，经UMCH预处理的样品的印刷效果最佳。它的支撑稳定性，线条均匀性，