Publicación:
THREE-DIMENSIONAL PRINTING PARAMETER OPTIMIZATION FOR SALMON GELATIN GELS USING ARTIFICIAL NEURAL NETWORKS AND RESPONSE SURFACE METHODOLOGY: INFLUENCE ON PHYSICOCHEMICAL AND DIGESTIBILITY PROPERTIES

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dc.creatorNAILÍN CARVAJAL MENA
dc.creatorCAROLINA PAZ HERRERA LAVADOS
dc.creatorLUIS EDUARDO MORENO OSORIO
dc.creatorGIPSY ELIZABETH TABILO MUNIZAGA
dc.creatorMARIO OSVALDO PÉREZ WON
dc.date2023
dc.date.accessioned2025-01-10T15:41:54Z
dc.date.available2025-01-10T15:41:54Z
dc.date.issued2023
dc.description.abstractTHIS STUDY AIMED TO OPTIMIZE THE 3D PRINTING PARAMETERS OF SALMON GELATIN GELS (SGG) USING ARTIFICIAL NEURAL NETWORKS WITH THE GENETIC ALGORITHM (ANN-GA) AND RESPONSE SURFACE METHODOLOGY (RSM). IN ADDITION, THE INFLUENCE OF THE OPTIMAL PARAMETERS OBTAINED USING THE TWO DIFFERENT METHODOLOGIES WAS EVALUATED FOR THE PHYSICOCHEMICAL AND DIGESTIBILITY PROPERTIES OF THE PRINTED SGG (PSGG). THE ANN-GA HAD A BETTER FIT (R2 = 99.98%) WITH THE EXPERIMENTAL CONDITIONS OF THE 3D PRINTING PROCESS THAN THE RSM (R2 = 93.99%). THE EXTRUSION SPEED WAS THE MOST INFLUENTIAL PARAMETER ACCORDING TO BOTH METHODOLOGIES. THE OPTIMAL VALUES OF THE PRINTING PARAMETERS FOR THE SGG WERE 0.70 MM FOR THE NOZZLE DIAMETER, 0.5 MM FOR THE NOZZLE HEIGHT, AND 24 MM/S FOR THE EXTRUSION SPEED. GEL THERMAL PROPERTIES SHOWED THAT THE OPTIMAL 3D PRINTING CONDITIONS AFFECTED DENATURATION TEMPER- ATURE AND ENTHALPY, IMPROVING DIGESTIBILITY FROM 46.93% (SGG) TO 51.52% (PSGG). THE SECONDARY GEL STRUCTURES SHOWED THAT THE ?-TURN STRUCTURE WAS THE MOST RESISTANT TO ENZYMATIC HYDROLYSIS, WHILE THE INTERMOLECULAR ?-SHEET WAS THE MOST LABILE. THIS STUDY VALIDATED TWO OPTIMIZATION METHODOLOGIES TO ACHIEVE OPTIMAL 3D PRINTING PARAMETERS OF SALMON GELATIN GELS, WITH IMPROVED PHYSICOCHEMICAL AND DIGESTIBILITY PROPERTIES FOR USE AS TRANSPORTERS TO INCORPORATE HIGH VALUE NUTRIENTS TO THE BODY.
dc.formatapplication/pdf
dc.identifier.doihttps://doi.org/10.3390/gels9090766
dc.identifier.issn2310-2861
dc.identifier.urihttps://repositorio.ubiobio.cl/handle/123456789/13240
dc.languagespa
dc.publisherGELS
dc.relation.urihttps://doi.org/10.3390/gels9090766
dc.rightsPUBLICADA
dc.subjectsecondary structure
dc.subjectsalmon gelatin
dc.subjectdimensional stability
dc.subjectdigestibility
dc.subjectartificial neural network
dc.subject3D printing
dc.titleTHREE-DIMENSIONAL PRINTING PARAMETER OPTIMIZATION FOR SALMON GELATIN GELS USING ARTIFICIAL NEURAL NETWORKS AND RESPONSE SURFACE METHODOLOGY: INFLUENCE ON PHYSICOCHEMICAL AND DIGESTIBILITY PROPERTIES
dc.typeARTÍCULO
dspace.entity.typePublication
ubb.EstadoPUBLICADA
ubb.Otra ReparticionDEPARTAMENTO DE CIENCIAS BASICAS
ubb.Otra ReparticionDEPARTAMENTO DE INGENIERIA EN ALIMENTOS
ubb.Otra ReparticionDEPARTAMENTO DE INGENIERIA EN ALIMENTOS
ubb.SedeCHILLÁN
ubb.SedeCHILLÁN
ubb.SedeCHILLÁN
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