학술논문
Studying the impact of 3d printing technology on safety indicators of plant-based burger
Document Type
article
Author
Source
Food Chemistry: X, Vol 22, Iss , Pp 101489- (2024)
Subject
Language
English
ISSN
2590-1575
Abstract
This study investigate the impacts of 3D printing technology on safety indicators in plant-based burgers. Experiments were performed in the refrigerator on days 0, 5, 7, 12, and 14 and at room temperature at 0, 24, and 96 h after printing. On days 7 and 12 in the refrigerator, PTC of printed samples was significantly higher than conventional. On day 1, the printed sample had higher pH, but on the other days, the pH decreased and no significant difference was reported. TVBN showed a significant (p