Studying the impact of ۳D-printing technology on safety indicators of plantbasedburger

This study investigates the impacts of 3D printing technology on safety indicators in plant-based burgers.Experiments were performed in the refrigerator (7 ± 1°C) on days 0, 5, 7, 12, and 14 and at roomtemperature (20 to 25°C) at 0, 24, and 96 h after printing. On days 7 and 12 in the refrigerator, PTC ofprinted samples was significantly higher than conventional. Also, TVC increased in all samples. On day 1,the printed sample had higher pH (7.4), but on the other days, the pH decreased and no significant differencewas reported. TVBN showed a significant (p < 0.05) increase in the refrigerator and room. Peroxide valueand TBARS increased (p < 0.05) in all groups and the printed sample showed a higher value, which couldbe due to porosity during printing. The results of the sensory showed that the appearance and overallacceptance of the 3D printed sample were significantly (p < 0.05) higher than the conventional sample.

Studying the impact of 3D-printing technology on safety indicators of plantbasedburger Keywords:

3D printing , Plant-based burger , Safety , Technology

Studying the impact of 3D-printing technology on safety indicators of plantbasedburger authors

Amirhossein Abedini

student Research Committee, Department of Food Science and Technology, Faculty of Nutrition Science andFood Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University ofMedical Sciences, Tehran, Iran Department of Environmental Health, Food Safety Division, Faculty of Public Health, Tehran University ofMedical Sciences, Tehran, Iran

Hedayat Hosseini

Department of Food Science and Technology, National Nutrition and Food Technology Research Institute,Faculty of Nutrition Science and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran,Iran

Nabi shariatifar

Department of Environmental Health, Food Safety Division, Faculty of Public Health, Tehran University ofMedical Sciences, Tehran, Iran

Ebrahim Molaee- Aghaee

Department of Environmental Health, Food Safety Division, Faculty of Public Health, Tehran University ofMedical Sciences, Tehran, Iran

Parisa Sadighara

Department of Environmental Health, Food Safety Division, Faculty of Public Health, Tehran University ofMedical Sciences, Tehran, Iran

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https://civilica.com/doc/2186112

Document National Code:

NCFOODI30_406

Index date: 28 February 2025

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Abedini, Amirhossein and Hosseini, Hedayat and shariatifar, Nabi and Molaee- Aghaee, Ebrahim and Sadighara, Parisa,1403,Studying the impact of 3D-printing technology on safety indicators of plantbasedburger,The 30th National congress and 5th International congress of Food Science and Technology of Iran,Tehran,https://civilica.com/doc/2186112

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Ranking of Tehran University of Medical Sciences

Type of center: علوم پزشکی

Paper count: 16,105

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