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.

尽管在过去十年中取得了重大进展，但生产具有最低含油量和所需质地、营养和感官特征的油炸食品仍然是一个具有挑战性的目标。我们对油炸过程中吸油现象和质地发展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-油炸技术。新技术的初步研究表明，脂肪吸收显着减少。然而，油炸过程中脂肪吸收和质地发展的性质尚未阐明，特别是对于广受欢迎的复合涂层休闲食品。 3D 打印已成为一种变革性技术，能够制造具有特定形状和微观结构的产品。关于蛋白质基复合产品的 3D 打印研究非常缺乏。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打印与油炸的结合备受关注。拟议的研究计划旨在部署具有已知和受控微观结构和纹理属性的 3D 打印复合材料产品，以推进关于纹理特性对脂肪吸收影响的基础研究。如果没有 3D 打印技术，这样的创新研究就不可能实现。因此，拟议研究计划的目标包括：研究可用于形成复合蛋白质产品的不同涂层（面糊）和核心（蛋白质基材）材料的流变学和热学性质；评估设计 3D 打印复合产品结构的可行性，该结构由外层（面糊涂层）和内层（​​基于蛋白质的基材）组成，具有受控的形状和微观结构，可模拟健康的休闲食品（例如鸡块）；表征基于蛋白质的印刷模型复合材料（涂层和核心）产品在油炸期间和之后的传质（水分和脂肪）、质地和质量发展。该研究计划将为制造新型质地改良的高质量和营养的油炸蛋白质复合产品提供重要知识。它将为 10 名各级总部人员提供培训和指导。这些总部人员将拥有必要的技能，为确保生产高质量和健康的油炸食品做出贡献。新知识的传播将通过在技术会议和工业会议上的演讲以及通过发表科学论文来进行。