Abstract

An air-fried 3D printed snack was developed to potentially provide consumer an alternative choice of potato snack with reduced oil. One cylindrical shape was firstly 3D printed with variable internal structures, followed by air-frying post-printing. The unfried printed samples well matched the designed geometry but with a slight shrinkage after air-frying process. Hardness and fracturability of air-fried potato snack, significantly affected by infill pattern, also significantly decreased when infill level decreased. The 100% infill printed and cast samples were observed with a serious puffing phenomenon during air-frying process. Finally, one kind of a food structure comprised of different parts illustrating multiple textures was developed by varying infill structure. The results suggested that the textural properties of the air-fried 3D printed potato snack could be modified by altering its internal structure, possibly offering a new way of oil reduction for potato-based snacks by creating customized internal structure by applying 3D printing.

中文翻译：

---

通过改变其内部结构来降低含油量，从而对3D打印的空炸马铃薯小吃进行纹理修饰

摘要

已开发出一种油炸3D打印小吃，以潜在地为消费者提供减少油脂的马铃薯小吃的替代选择。首先用一种3D打印具有可变内部结构的圆柱形状，然后进行空气油炸后打印。未油炸的印刷样品与设计的几何形状非常匹配，但在空气炸制后略有收缩。油炸马铃薯小吃的硬度和易碎性受填充方式的显着影响，当填充水平降低时，其硬度和可破碎性也显着降低。在煎炸过程中观察到100％填充的印刷和铸造样品具有严重的膨化现象。最后，通过改变填充结构开发了一种食物结构，该食物结构由说明不同质地的不同部分组成。