LF-NMR intelligent evaluation of rheology and printability for 3D printing of cookie dough pretreated by microwave

Abstract

This study was aimed at intelligent evaluation rheological properties of three-dimensional (3D) printing cookie dough system treated with microwave based on low-field nuclear magnetic resonance (LF-NMR). The results showed that after microwave treatment, starch was partially gelatinized and water dispersed (the semi-bound water A22 decreased mainly at the whole NMR spectrum), which lead to the changes in rheology and 3D printing properties of the system. The apparent viscosity and rheological parameters G′ and G″ of the system showed an upward trend as whole which consistent with textural properties. The Pearson correlation analysis revealed that the parameters A22 and ATotal of NMR had good correlation with the rheological parameters η, G′ and G″. The prediction model was constructed combination of LF-NMR and PLSR to rapid nondestructive monitoring of rheology and printability. The PLSR models exhibited superior predictive performance with the correlation coefficients of rheological properties (η, G′ and G″) were 0.912, 0.985 and 0.943, and the RPD values were 3.665, 3.419 and 3.391 respectively, which showed that the rheological properties of 3D printing cookie dough system can be predicted accurately with the established model.