• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.54 no.2
• /
• pp.145-151
• /
• 2021

When manufacturing Alaska pollack Gadus chalcogrammus surimi for 3D printing, it examined the characteristics of physical properties and sensuality by adding polysaccharides alginic acid [0, 1, 2, 3% (w/w)]. As a result of the color value of surimi by adding alginic acid, it showed that the lightness of heated surimi containing 2% (w/w) alginic acid was the highest and ∆E value was the lowest. In the changes in physical properties, the heated surimi of 3% (w/w) alginic acid content showed the lowest values of hardness, springiness, cohesiveness, gumminess, chewiness and resilience, but the highest adhesiveness. In the case of fried surimi, its hardness, cohesiveness, gumminess, chewiness and resilience were the lowest at the content of 3% (w/w) alginic acid. After 7 days of cold storage, the hardness, gumminess, and chewiness of heated surimi with an alginic acid content of 2% (w/w) were significantly higher, and fried surimi was also the same. In the results of the sensory evaluation, there were significant differences according to the alginic acid content in hardness and fishy smell, and as the alginic acid content increased, it felt more fishy smell, resulting in poor preference.

• Bulletin of Food Technology
• /
• v.26 no.4
• /
• pp.286-293
• /
• 2013

글로벌동향브리핑(GTB)에서는 100여명의 국내 외 과학기술 전문가가 농림 수산, 생명과학, 보건 의료 등 19개 주제로 해외 과학기술동향을 소개하고 있다. 이를 바탕으로 식품분야의 최신 해외과학기술 주요동향을 요약하여 재정리 하고자 한다. 새로운 기술의 등장은 타분야 기술로 빠르게 파급된다. 최근 등장하는 기술 역시 농식품 분야로 전파되어 새로운 식품기술(Food Technology)의 등장을 견인하고 있다. 식품에 적용되기까지 많은 시간이 소요될 수 있으나 일부 연구자들은 발빠르게 움직여 관련 결과가 제시되기도 하고 있다. 따라서 이번 호에서는 3D printing, Big data, 영상기술 등 타분야의 신기술을 다루고자 한다.

• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.56 no.6
• /
• pp.790-797
• /
• 2023

Guar gum is an edible starch extracted from Cyamopsis tetragonolobus and used as an auxiliary ingredient to enhance the viscosity and adhesiveness of food and improve its emulsification stability. Here, characteristics of fish surimi mixture with various added amounts (0, 0.23, 0.45, 0.67, and 0.89 wt%) of guar gum were analyzed. In unheated surimi with guar gum, the pH decreased as the content increased. In the color values analysis, only the b^* (yellowness) increased depending on the amount of added guar gum. The firmness increased with increasing guar gum content, and no significant difference in adhesiveness was observed. In heated surimi, a^* (redness) and b^* decreased in a content-dependent manner, and L^* (lightness) was higher than that of unheated surimi. Regarding physical properties, the highest values of hardness, gumminess, and chewiness were observed in the heated surimi with 0.67 wt% of guar gum. However, no significant change was observed in springiness and cohesiveness. Results of sensory evaluation indicated that with higher guar gum content, only the hardness increased slightly, and significant differences were absent in the remaining parameters. Thus, surimi with 0.67 wt% of guar gum is considered to be optimal for 3D printing.

• Journal of Applied Biological Chemistry
• /
• v.64 no.4
• /
• pp.413-419
• /
• 2021

In this study, we investigated the physical properties, color values of mixtures with starch from potato in preparing a cartridge for 3D printing using golden threadfin bream (Nemipterus virgatus) surimi as raw material. The results show that the hardness and gumminess of the surimi mixture added potato starch increased but cohesiveness decreased compared to the negative control. This means that the starch makes surimi stronger texture than the negative control. After 7 days of cold storage at 4 ℃, for unheated surimi, firmness is increased but adhesiveness is decreased. And among physical properties of surimi stored after heating, hardness and gumminess were decreased compared to before storage. Lastly, after storage for 7 days, the hardness and gumminess of fried surimi decreased compared to fried surimi before storage. As a result of sensory evaluation, texture, elasticity scent of surimi stored after heating were decreased but overall favorability was similar. Compared to the after storage, result of sensory evaluation of fried surimi, result of the before storage showed no significant differences. From these results, it is suggested that potato starch, which increases overall physical strength and have little effect on preference, can be used as an additive for golden threadfin bream surimi.

• Journal of the Korea Academia-Industrial cooperation Society
• /
• v.22 no.6
• /
• pp.583-590
• /
• 2021

This paper is a study on the digitization of an analog 3D pen. The term digital implies features such as homeostasis, transformability, combinability, reproducibility, and convenience of storage. One device that produces a combination of these digital characteristics is a 3D printer, but its industrial use is limited due to low productivity and limitations with materials and physical characteristics. In particular, improvements are required to use 3D printers, such as better user accessibility owing to expertise and skills in modeling software and printers. Complementing this fact is the 3D pen, which is excellent in portability and ease of use, but has a limitation in that it cannot be digitized. Therefore, in order to secure a digitalization capability and ease of use, and to secure the safety of printing materials that pose controversial hazards during the printing process, research problems and alternatives have been derived by combining food, and digitization was demonstrated with a newly developed 3D pen. In order to digitize the 3D pen, a sensor in a structured device detects the motion of an analog 3D pen, and this motion is converted into 3D data (X-Y-Z coordinate values) through a spatial analysis algorithm. To prove this method, the similarity was confirmed by visualization using MeshLab version 1.3.4. It is expected that this food pen can be used in youth education and senior healthcare programs in the future.

• Journal of Life Science
• /
• v.33 no.5
• /
• pp.391-396
• /
• 2023

Milk is an emulsion, improving texture of surimi mixture and able to suppress off flavors and abnormal tastes. Therefore, this study aimed to identify the effective properties of milk in the preparation of a surimi mixture for 3D printing. The sensory and physical properties of surimi mixtures containing 0%, 20 wt%, and 40 wt% milk were evaluated, where the unheated surimi mixture with added milk demonstrated increased firmness and adhesiveness compared to the negative control group. In addition, the hardness, adhesiveness, gumminess, and chewiness of the mixture containing 40% milk were highest, but springiness, cohesiveness, and resilience were lowest. In the sensory evaluation, as the amount of milk increased, a fishy smell, abnormal taste and texture improved, hardness and preference increased as well. From these results, it was confirmed that a surimi mixture can be prepared with milk to improve its physical and sensory properties for 3D printing when compared to the negative control mixture. In particular, it was revealed that the physical properties and preference of the surimi mixture are best when prepared with 40% milk.

• Korean Journal of Community Nutrition
• /
• v.26 no.5
• /
• pp.327-336
• /
• 2021

Objectives: This study was conducted to create a 3D printable snack dish model for the elderly with low food or fluid intake along with barriers towards eating. Methods: The decision was made by the hybrid-brainstorming method for creating the 3D model. Experts were assigned based on their professional areas such as clinical nutrition, food hygiene and chemical safety for the creation process. After serial feedback processes, the grape shape was suggested as the final model. After various concept sketching and making clay models, 3D-printing technology was applied to produce a prototype. Results: 3D design modeling process was conducted by SolidWorks program. After considering Dietary reference intakes for Koreans (KDRIs) and other survey data, appropriate supplementary water serving volume was decided as 285 mL which meets 30% of Adequate intake. To consider printing output conditions, this model has six grapes in one bunch with a safety lid. The FDM printer and PLA filaments were used for food hygiene and safety. To stimulate cognitive functions and interests of eating, numbers one to six was engraved on the lid of the final 3D model. Conclusions: The newly-developed 3D model was designed to increase intakes of nutrients and water in the elderly with dementia during snack time. Since dementia patients often forget to eat, engraving numbers on the grapes was conducted to stimulate cognitive function related to the swallowing and chewing process. We suggest that investigations on the types of foods or fluids are needed in the developed 3D model snack dish for future studies.

• Journal of Dental Rehabilitation and Applied Science
• /
• v.38 no.1
• /
• pp.34-41
• /
• 2022

Recently, digital technology and computer-aided design/computer-aided manufacturing (CAD/CAM) environment have changed the clinician treatment method in the fabrication of dentures. The denture manufacturing method with CAD/CAM technology simplifies the treatment and laboratory process to reduce the occurrence of errors and provides clinical efficiency and convenience. In this case, complete dentures were fabricated using stereolithography (SLA)-based 3D printing in patient with mandibular deviation. Recording base were produced in a digital model obtained with an intraoral scanner, and after recording a jaw relation in the occlusal rim, a definitive impression was obtained with polyvinyl siloxane impression material. In addition, facial scan data with occlusal rim was obtained so that it can be used as a reference in determination of the occlusal plane and in arrangement of artificial teeth during laboratory work. Artificial teeth were arranged through a CAD program, and a gingival festooning was performed. The definitive dentures were printed by SLA-based 3D printer using a Food and Drug Administration (FDA)-approved liquid photocurable resin. The denture showed adequate retention, support and stability, and results were satisfied functionally and aesthetically.

• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.54 no.2
• /
• pp.218-223
• /
• 2021

In this study, the possibility of use as a cartridge for 3D printing was confirmed by adding calcium to the alginic acid-added surimi mixture. The Alaska pollack Gadus chalcogrammus surimi added with alginic acid was immersed in a calcium solution (1 M calcium carbonate, 1 M calcium chloride, 1 M calcium sulfate, and 0.1 M calcium lactate) to evaluate the physical properties, color differences, and sensory properties of Alaska pollack surimi according to calcium types. As the results, in the case of surimi paste to which 1 M calcium carbonate was added, physical properties were weaker than that of 1 M calcium chloride, but gelation was appropriate and sensory properties was excellent. Addition of 1 M calcium chloride has the best physical properties, but it has a problem of bitter taste. With the addition of 1 M calcium sulfate, it has low solubility and poor physical properties as well as poor elasticity and bad taste. Addition of 0.1 M calcium lactate has weak physical properties but good sensory properties. From these results, 1 M calcium chloride has the best physical properties, but there is a decisive problem in sensory properties, so 1 M calcium carbonate is most suitable for commercial use.

• Journal of the Korea Convergence Society
• /
• v.12 no.8
• /
• pp.187-195
• /
• 2021

In order to assess the cell toxicity of 10 instruments made of polymers, the MTT assay which utilizes the L-929 cell was selected. Specimens were eluted at a temperature of 37℃ for 24 hours at a rate of 4g per 20mL, RPMI 1640, and then was positively and negatively contrasted with a control test solution, in accordance with the Notification No. 2020-12 Protocols of Medical Apparatus Biological Safety from the Ministry of Drug and Food Safety. As a result of 24 hours of incubation in 37℃, 5% CO₂ Incubator and assessment using an ELISA reader, the results of Intraoral camera indiciated a cellular viability of more than 70% at a 50% eluate. But, the Plastic impression tray, 3D printing tweezer, Impression disposable syringe, Dental floss holder, Hand implant scaler, Surgical retractor, Oral scanner tip, Dental mirror, and the Water pick tip all reported a cellular viability of more than 70% at a 100% eluate, which indicates that do not exhibit cytotoxicity, thus allowing it to be used in contact with the mucous membrane of the oral cavity.