3D Extrusion Printability of Rice Starch and Optimization of Process Variables

Theagarajan, Radhika; Moses, J.A.; Anandharamakrishnan, C.

doi:10.1007/s11947-020-02453-6

Cited by 73 publications

(52 citation statements)

References 60 publications

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“…Many of the published articles on 3D food printing focus on the search for potential food materials and the optimization of their printing parameters [ 9 , 52 , 68 , 69 , 70 ].…”

Section: 3d Food Printingmentioning

confidence: 99%

“…During the printing process, several printing parameters (i.e., printing and motor speed, nozzle tip diameter, nozzle height, extrusion rate, temperature) can induce changes in the printed structures [ 3 , 11 , 57 ]. Hence, there is a need for the optimization of the materials’ formulation and the parameters involved in the printing process, in order to balance the optimal conditions and the desired outcome [ 52 , 63 , 68 , 70 , 76 ].…”

Section: Designing Food Texture With 3d Printingmentioning

confidence: 99%

Section: Designing Food Texture With 3d Printingmentioning

confidence: 99%

“…Most materials require flow enhancers to become printable or to enhance their printability [ 68 , 78 ]. For this, the vast majority of studies use hydrocolloids to provide and enhance the viscoelastic attributes necessary for the material to be extruded [ 58 , 68 , 79 ]. Hydrocolloids increase the viscosity of the formulations allowing their extrusion, in addition to increasing the structural stability and firmness/hardness of the printed products [ 80 , 81 , 82 ].…”

Section: Designing Food Texture With 3d Printingmentioning

confidence: 99%

“…The authors verified that the printed cheese presented lower hardness, thickness, adhesiveness, and higher meltability than untreated cheese, which was explained as being a result of both the heat and shear stress exerted during the printing process that caused structural changes to the fat globules, resulting in softer structures being produced [ 50 ]. The nozzle diameter and printing speed also induced textural changes in the hardness and fracturability of rice starch constructs, with larger nozzle diameters producing printed structures with increased hardness [ 68 ]. Similarly, Huang et al [ 20 ] evaluated the printing parameters (nozzle diameter), infill levels, and perimeter effect on printing precision and the textural properties of brown rice prints [ 20 ].…”

Section: Designing Food Texture With 3d Printingmentioning

confidence: 99%

See 4 more Smart Citations

Food Texture Design by 3D Printing: A Review

Pereira

Barroso

Gil

2021

Foods

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An important factor in consumers’ acceptability, beyond visual appearance and taste, is food texture. The elderly and people with dysphagia are more likely to present malnourishment due to visually and texturally unappealing food. Three-dimensional Printing is an additive manufacturing technology that can aid the food industry in developing novel and more complex food products and has the potential to produce tailored foods for specific needs. As a technology that builds food products layer by layer, 3D Printing can present a new methodology to design realistic food textures by the precise placement of texturing elements in the food, printing of multi-material products, and design of complex internal structures. This paper intends to review the existing work on 3D food printing and discuss the recent developments concerning food texture design. Advantages and limitations of 3D Printing in the food industry, the material-based printability and model-based texture, and the future trends in 3D Printing, including numerical simulations, incorporation of cooking technology to the printing, and 4D modifications are discussed. Key challenges for the mainstream adoption of 3D Printing are also elaborated on.

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“…Many of the published articles on 3D food printing focus on the search for potential food materials and the optimization of their printing parameters [ 9 , 52 , 68 , 69 , 70 ].…”

Section: 3d Food Printingmentioning

confidence: 99%