Next Article in Journal
Separation of α-Lactalbumin-Enriched Fractions from Caprine and Ovine Native Whey Concentrate by Combining Membrane and High-Pressure Processing
Next Article in Special Issue
Comprehensive Analysis of Physiological, Biochemical and Flavor Characteristics Changes in Crucian Carp (Carassius auratus) under Different Concentrations of Eugenol
Previous Article in Journal
Dynamic Modelling to Describe the Effect of Plant Extracts and Customised Starter Culture on Staphylococcus aureus Survival in Goat’s Raw Milk Soft Cheese
Previous Article in Special Issue
The Effect of Nozzle Temperature on the Low-Temperature Printing Performance of Low-Viscosity Food Ink
 
 
Article
Peer-Review Record

A Study of the Gelatin Low-Temperature Deposition Manufacturing Forming Process Based on Fluid Numerical Simulation

Foods 2023, 12(14), 2687; https://doi.org/10.3390/foods12142687
by Qiang Tong 1, Wentao Zhao 1, Tairong Guo 1, Dequan Wang 1 and Xiuping Dong 2,*
Reviewer 1:
Reviewer 2: Anonymous
Foods 2023, 12(14), 2687; https://doi.org/10.3390/foods12142687
Submission received: 30 May 2023 / Revised: 30 June 2023 / Accepted: 10 July 2023 / Published: 12 July 2023

Round 1

Reviewer 1 Report

Paper merits publication in Food. It is well structured, and gives essenatial information of practical meaning in 3D printing techique utilising geltian. Paper can be useful for readres involved in this technology. 

Proior the publication it is suggested to check spelling ( line 254 - omitted letter S) . 

I am not sure if among other conclusions, the statement  "The viscosity of material decreases with the increase of temperature", is necessary -  this is typicla property of gelatin therefore it is proposed to eliminate it. 

Author Response

Please see the attachment.

Author Response File: Author Response.docx

Reviewer 2 Report

For Figure 1: What s the model for? Please write the sentence as ‘Figure 1. Physical model of what

What s the reference of Measurement of rheological properties?

A graphical abstract can be prepared and put in the manuscript.

What is the reason for selecting 12 wt%, 9 wt%, 6 wt%, and 3 wt% gelatin aqueous solution?

Generally, spaces between the (24.3 ℃) number and ℃ should be deleted in all manuscript document.

The title of 3.4. hear rate distribution should be rearranged as ‘ shear rate distribution’.

Resolutions of the figures should be checked because they can not be read.

The future of the perspective should be improved in the discussion section.

All the results should be compared/supported with the references. The comparing results with the literature can be improved. 

Author Response

Please see the attachment.

Author Response File: Author Response.docx

Round 2

Reviewer 2 Report

The revised version was formed.

Back to TopTop