g-Frying of 3D Printed Composite Protein-based Foods

3D 打印复合蛋白质食品的 g-油炸

• 批准号: RGPIN-2022-04043
• 负责人: Ngadi, Michael
• 金额: $ 4.01万
• 依托单位: McGill University
• 依托单位国家: 加拿大
• 项目类别: Discovery Grants Program - Individual
• 财政年份: 2022
• 资助国家: 加拿大
• 起止时间: 2022-01-01 至 2023-12-31
• 项目状态: 已结题
• 来源: https://www.nserc-crsng.gc.ca/ase-oro/Details-Detailles_eng.asp?id=743311
• 关键词: Frying; 3D; Printed; Composite; Protein

Although there has been significant progress in the past decade, production of fried food products with minimum oil content and desired textural, nutrient and sensory profiles remains a challenging objective. There are still gaps in our understanding of the mechanisms and factors involved in oil uptake phenomenon and texture development during frying. Recently, the g-frying technique was developed at McGill University. Preliminary study on the new technique has shown significant reduction in fat absorption. However, the nature of fat absorption and texture development during the g-frying process has not yet been elucidated particularly for highly popular composite coated snack foods. 3D printing has emerged as a transformative technology that enables manufacturing of products with specific shapes and microstructures. There are very scarce studies on 3D printing of protein based composite products. Further, the products require post-processing using high heat transfer cooking techniques such as frying. Therefore, combination of 3D printing and frying is of great interest. The proposed research program seeks to deploy 3D printed composite products with known and controlled microstructures and textural attributes to advance fundamental studies on the impact of textural properties on fat absorption. Such innovative study could not have been possible without 3D printing technology. Therefore, the goals of the proposed research program include: to study rheological and thermal properties of different coating (batters) and core (protein substrates) materials that could be used to form a composite protein based product; to assess the feasibility of designing 3D printed composite product structures comprising of an outer (batter coat) layer and an inner layer (protein based substrate) with controlled shapes and microstructures that would simulate a healthy snack food product (such as chicken nugget); and characterizing mass transfer (moisture and fat), textural and quality developments in the printed model composite (coating and core) protein based products during and after g-frying. The research program will provide crucial knowledge with respect to manufacturing new texture modified high quality and nutritious fried protein-based composite products. It will provide training and mentoring to 10 HQPs at various levels. These HQPs will have the necessary skills to contribute in ensuring production of high quality and healthy fried food products. Dissemination of new knowledge will be through presentations at technical conferences and industrial meetings as well as through publication of scientific papers.

尽管在过去的十年中取得了重大进展，但生产具有最低油脂含量和所需质地，营养和感官概况的油炸食品仍然是一个具有挑战性的目标。我们对油炸期间油吸收现象和质地发展所涉及的机制和因素的理解仍然存在差距。最近，麦吉尔大学开发了G燃烧技术。关于新技术的初步研究表明，脂肪吸收显着降低。然而，尚未阐明脂肪涂料过程中脂肪吸收和质地发育的性质，尤其是针对备受流行的复合涂层零食食品的尤其是。 3D打印已成为一种变革性技术，该技术能够制造具有特定形状和微观结构的产品。关于基于蛋白质的复合产品的3D打印的研究非常稀缺。此外，产品需要使用高传热烹饪技术（例如油炸）进行后处理。因此，3D打印和油炸的组合引起了极大的兴趣。拟议的研究计划旨在部署具有已知和受控的微观结构和纹理属性的3D印刷复合产品，以推进对纹理特性对脂肪吸收的影响的基本研究。没有3D打印技术，这种创新的研究是不可能的。因此，拟议的研究计划的目标包括：研究可用于形成基于复合蛋白质的产品的不同涂层（面糊）和核心（蛋白质底物）材料的流变和热性能；为了评估设计3D印刷复合产品结构的可行性，该结构包括外部（面总涂层）层和内部层（基于蛋白质的底物），具有控制形状和微观结构，这些形状和微观结构将模拟健康的零食食品（例如鸡块）；并表征大传质（水分和脂肪），印刷模型复合材料（涂料和核心）蛋白质产品中的质地和质量开发过程中，在G燃烧期间和之后。该研究计划将提供有关制造新纹理改良的高质量和营养炸蛋白的复合产品的重要知识。它将在不同级别为10个HQP提供培训和指导。这些HQP将具有必要的技能，以确保生产高质量和健康的油炸食品。新知识的传播将是通过在技术会议和工业会议上的演讲，以及发表科学论文。