Abstract: In this study, the effects of konjac gum on 3D printing characteristics of blueberry pulp gel system were investigated by texture analysis, rheological tests, scanning electron microscopy, Fourier transform infrared spectroscopy. The results showed that konjac gum had significant effects on the 3D printing efficiency, texture properties, rheological properties and microstructure of blueberry gel system. Good 3D printing efficiency was achieved for the gel system consisting of 22.5 g of blueberry pulp (volume of 20 mL, total solid content of 11.89%), 4 g of pectin, 2 g of konjac gum and 1 g of sugar, and the printed sample was highly similar to the original design. This study provides a technical basis for developing food products with 3D printing technology and solutions for food digital design and nutrition control.

Key words: blueberries, pectin, konjac gum, 3D food printing, gel properties