Abstract
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.
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