3D jet printer of edible gels for food creation

Serizawa, Ryo; Shitara, Mariko; Gong, Jin; Makino, Masato; Kabir, M. Hasnat; Furukawa, Hidemitsu

doi:10.1117/12.2045082

Cited by 21 publications

(14 citation statements)

References 2 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…The accessible range of consumption for elderly or people facing mastication problems is within the firmness value range of 20 to 40 kPa (Serizawa et al, 2014), and all the tested puree samples fit well within this acceptable range. Although the maximum firmness for agar was measured at the concentration of 1.5% (25.8 kPa), no significant difference was detected between the firmness values of the purees with agar or alginate at 1.5% (Table 4).…”

Section: Characteristics Of the Final 3d Printed Productsmentioning

confidence: 64%

“…Although the maximum firmness for agar was measured at the concentration of 1.5% (25.8 kPa), no significant difference was detected between the firmness values of the purees with agar or alginate at 1.5% (Table 4). Similar work was conducted by Serizawa et al (2014) to study the feasibility of printed hydrocolloids, agar and gelatin at different concentrations for the elderly. The higher the concentration of agar in water, the higher its hardness, such that 20% agar possessed the highest hardness of the tested samples (45 kPa).…”

Section: Characteristics Of the Final 3d Printed Productsmentioning

confidence: 92%

See 1 more Smart Citation

Impact of Mechanical and Microstructural Properties of Potato Puree-Food Additive Complexes on Extrusion-Based 3D Printing

Dankar

Pujolà

Omar

et al. 2018

Food Bioprocess Technol

View full text Add to dashboard Cite

This paper studies the applicability of extrusion-based 3D printing for constructing novel shapes from potato puree and the effects of four additives (agar, alginate, lecithin and glycerol) added separately at three concentrations (0.5, 1, 1.5%) on the internal strength, mechanical properties, microstructure and color of potato puree. The printability of the potato puree and the mixtures was assayed by examining the consistency of the extrusions and the stability and accuracy of the printed patterns. The results indicate that better printing was achieved at a nozzle height of 0.5 cm and a nozzle diameter of 4 mm, with concentrations of alginate and agar between 0.5-1.5% and 0.5-1%, respectively, providing the best printability and end-product stability, which was attributed to their respective high mechanical characteristics and specific mechanical energy (SME) values. Scanning electron microscopy (SEM) revealed that more convolutions were induced in the potato puree upon the addition of agar or alginate, which increased the puree stability. Three-dimensional printing did not significantly affect the surface color parameters of the final product. This study showed that the 3D printing process is a critical factor for initializing the production of customized healthy products.

show abstract

Section: Characteristics Of the Final 3d Printed Productsmentioning

confidence: 64%

Section: Characteristics Of the Final 3d Printed Productsmentioning

confidence: 92%

Impact of Mechanical and Microstructural Properties of Potato Puree-Food Additive Complexes on Extrusion-Based 3D Printing

Dankar

Pujolà

Omar

et al. 2018

Food Bioprocess Technol

View full text Add to dashboard Cite

show abstract

“…溶媒を多く含むゲルは一般的に自由造形が困難である．そこで，先行研究ではゲルの外観や造形に工夫を凝らすことができる 3D ゲルプリンタ (Muroi, et al, 2013)の開発を進めてきた．最近では米国を発端とする 3D プリンタのブームの到来から食品への展開にも注目が集まっている．当研究室では，高齢化が進む現代において日々の楽しみである食事に焦点を当て，誤嚥を防ぐために個人個人によって柔らかさが異なり見た目も楽しめる介護食を提供するための食品用 3D ゲルプリンタの開発を進めてきた．本研究では，食品用 3D ゲルプリンタを用いた個人ニーズに対応したオーダーメイド食の創成を目標として，食品用 3D ゲルプリンタでの造形に適用するゼリー食用のフードインク(Food Ink) (Serizawa, et al, 2014)…”

Section: 緒言unclassified

Food creation with 3D gel printer for foods

Shitara

Gong

Serizawa

et al. 2015

Transactions of the JSME (In Japanese)

Self Cite

View full text Add to dashboard Cite

The market of care food is growing for aging society and the personal version of care food will be needed for improving a fun of meal. On this occasion, 3D printing technologies have been developed and are being applied for food creation. In the present study, we prepare food ink for the world-first 3D gel printer designed by our group. The hardness of food is one of the most important factors that influence the texture of food. So that the jelly foods made by the 3D gel printer is designed being soft and easy to chew. Here four kinds of jelly food samples are prepared by using agar and gelatin as gelation agents. The mechanical strength of the jelly foods is evaluated by a compression test for foods. We measured the hardness (maxmum stress) of the jelly foods and succeeded in the preparation of various jelly foods of 8 ~ 45kPa in hardness. The gelation of agar is possibly controlled by temperature change. Thus by using the temperature change, the jelly foods are easily printed by the 3D gel printer. We hope these printed jelly foods will make it possible for elder persons to enjoy their fun of everyday meal and improve the quality of life for the elder persons.

show abstract

“…1 Among the additive manufacturing processes, FDM process is fascinating for industries and the public, due to its simplicity, low cost, its ability to print complex shapes, low waste, high flexibility, and ease of material change. The AM methods have found applications in various industries such as medicine, 2,3 dentistry, 4 food industry, 5 consumer products, 6 rapid tooling, 7 etc. In AM, first a design is created in standard formats such as STL, OBJ, AMF, DAE, and 3MF via a computer-aided design (CAD) software or by a 3D scanning system.…”

Section: Introductionmentioning

confidence: 99%

Improving mechanical properties of continuous fiber-reinforced thermoplastic composites produced by FDM 3D printer

Akhoundi

Behravesh

Saed

2018

Journal of Reinforced Plastics and Composites

147

View full text Add to dashboard Cite

The main purpose of this research is to bolster mechanical properties of the parts, produced by an extrusion-based 3D printer, or fused deposition modeling machine, via increasing the content of continuous fiber yarn to its practical limit. In-melt continuous glass fiber yarn embedding was applied as a reliable and consistent method for simultaneous impregnation to produce continuous fiber-reinforced thermoplastic composites in the fused deposition modeling process. It is well known that the main weakness in the fused deposition modeling 3D printed products is their low strength compared to the manufactured ones by conventional methods such as injection molding and machining processes. This characteristic can be related to both inherent weakness of thermoplastic materials and poor adhesion between the deposited rasters and the layers. Although various attempts have been performed to tackle this issue, it is widely believed that using continuous fibers is the most effective method to serve this purpose if a reliable and consistent method is implemented. Since the mechanical properties of continuous fiber-reinforced composites directly depend on the content of fiber volume, maximizing the fiber content as well as producing an integrated part was assumed as the main objective. In this work, an analysis of various patterns of raster deposition was conducted, followed by the experiments and verification. The effective parameters on the fiber yarn volume, such as fiber yarn diameter, fiber yarn laying pattern, extrusion width, layer height, and flow percentage, were investigated and their optimal values were reported. The attained experimental results showed that, for polylactic acid-glass fiber yarn reinforced composite, with the extrusion width of 0.3 mm, the layer heights of 0.22 mm, flow percentage of 0.43, and the rectangular laying pattern, approximately 50% fiber-volume content can be achieved which resulted in tensile yield strength and modulus of 478 MPa and 29.4 GPa, respectively. There was an excellent agreement between these experimental results and predicted theoretically values by rule of mixture.

show abstract

3D jet printer of edible gels for food creation

Cited by 21 publications

References 2 publications

Impact of Mechanical and Microstructural Properties of Potato Puree-Food Additive Complexes on Extrusion-Based 3D Printing

Impact of Mechanical and Microstructural Properties of Potato Puree-Food Additive Complexes on Extrusion-Based 3D Printing

Food creation with 3D gel printer for foods

Improving mechanical properties of continuous fiber-reinforced thermoplastic composites produced by FDM 3D printer

Contact Info

Product

Resources

About