Optimization of Infrared-microwave Post-processing Process for 3D Printed Raspberry Preserves Based on AHP–CRITIC Hybrid Weighting Combined with Response Surface Method

摘要

In order to improve the quality of 3D printed raspberry preserves after post-processing,microwave ovens combining infrared and microwave methods were utilized.The effects of infrared heating temperature,infrared heating time,microwave power,microwave heating time on the center temperature,moisture content,the chroma （C^*）,the total color difference （ΔE^*）,shape fidelity,hardness,and the total anthocyanin content of 3D printed raspberry preserves were analyzed by response surface method （RSM）.The results showed that under combining with the two methods,infrared heating improved the fidelity and quality degradation of printed products,while microwave heating enhanced the efficiency of infrared heating.Infrared-microwave combination cooking could maintain relatively stable color appearance and shape of 3D printed raspberry preserves.The AHP–CRITIC hybrid weighting method combined with the response surface test to determine the comprehensive weights of the evaluation indicators optimized the process parameters,and the optimal process parameters were obtained:infrared heating temperature of 190 ℃,infrared heating time of10 min and 30 s,microwave power of 300 W,and microwave heating time of 2 min and 6 s.The 3D printed raspberry cooking methods obtained under the optimal conditions seldom had color variation,porous structure,uniform texture,and high shape fidelity,which retained the characteristics of personalized manufacturing by 3D printing.This study could provide a reference for the post-processing and quality control of 3D cooking methods.

关键词

3D printing / raspberry / microwave / infrared heating / hybrid weighting / response surface method