Effects of drying method on the stability and quality of post-processing of 3D-printed processed cheese

摘要

The three-dimensional (3D) printing of processed cheese personalizes food materials and provides a novel means of addressing the nutritional and health needs of consumers. This study used "Anjia" cheese as a raw material to explore the effects of hot air drying (AD) and freeze drying (FD) on the shape and color stability, volatile flavor compounds, casein content, and microstructure of 3D-printed samples after post-processing. Compared with AD -finished products, FD-finished products exhibited better post-processing stability in their dimensional characteristics and color, a higher casein retention rate, and a finished porosity as low as 5.7%. The drying efficiency of FD was also higher, with the drying time decreasing by 66.7% compared with that of AD. The combination of FD and 3D printing can thus yield higher quality products. This study provides useful information for developing post-processing and high-value-added 3D-printed products, especially for nutritional functional foods.