This study investigated the effect of microwave pre-treatment on the 3D printing performance and self-supporting behavior of soybean protein isolate (SPI)-strawberry ink system. The results indicated that salt and microwave treatment greatly improved the printing accuracy and self-supporting performance of the ink system. Salted sample treated with 70 W microwave obtained the best shape accuracy, the smallest transverse relaxation time and the highest hardness (676.33 g), gumminess (216.73 g), springiness (0.28 g) and cohesiveness (0.22 g). Low power microwave treated samples illustrated regular changes in terms of e-nose and chroma. As the microwave power increased, the L*, a*, b* values dropped, the E-nose response rose first and then decreased. The low power microwave enables ink printability at low power. And it could save energy and increase the acceptability of the final product. Moreover, the addition of salt promoted the formability and stability of 3D printed products. Based on the results, we conclude that the low power microwave-salt synergy pre-treatment has a positive effect on the printing performance and self-supporting behavior of the SPI-strawberry system.

这项研究调查了微波预处理对大豆分离蛋白（SPI）-草莓墨水系统的3D打印性能和自支撑行为的影响。结果表明，盐和微波处理极大地提高了墨水系统的打印精度和自支撑性能。用70 W微波处理的盐渍样品具有最佳的形状精度，最小的横向弛豫时间和最高的硬度（676.33 g），胶性（216.73 g），弹性（0.28 g）和内聚性（0.22 g）。低功率微波处理的样品显示出电子鼻和色度方面的规律变化。随着微波功率的增加，L *，a *，b *值下降，电子鼻响应先上升然后下降。低功率微波可实现低功率下的墨水可打印性。而且它可以节省能源并提高最终产品的可接受性。此外，盐的添加促进了3D打印产品的可成型性和稳定性。根据结果​​，我们得出结论，低功率微波-盐协同预处理对SPI-草莓系统的印刷性能和自支撑行为具有积极影响。