Effect of post-treatment microwave vacuum drying on the quality of 3D-printed mango juice gel

This paper presents the development of three-dimensional (3D)-printed mango juice gel with microwave vacuum drying (MVD) post-treatment. In this study, the post-treatment MVD was used to improve the quality of the 3D-printed mango juice gel. The flavor, texture, water status distribution, and dielectric properties of products with different drying times (0, 2, and 4 min) were compared. We found that 3D printed products under a post-treatment of 4 min of MVD had the best shape retention and shape accuracy. 3D-printed mango juice gel under 4 min of MVD post-treatment exhibited a compact gel system with the highest ratio of bound water, as well as the highest hardness (445.19 g) and gumminess (89.11), and the lowest the relative dielectric constant (26.40) and dielectric dissipation factor (14.74). Also, samples evaluated under different drying times could be distinguished by comparing the responding signals of the e-nose. Based on these results, it was concluded that the MVD method is a promising way to improve the quality of 3D printed food.