3D printing: Printing precision and application in food sector

Liu, Zhenbin; Zhang, Min; Bhandari, Bhesh; Wang, Yuchuan

doi:10.1016/j.tifs.2017.08.018

Cited by 573 publications

(300 citation statements)

References 37 publications

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“…The parameter of “flow sweep” was set at 35°C with a shear rate of 0.01–10.1/s. The flow curves were fitted to the Herschel‐Bulkley model as follows (Equation (2)) (Liu et al, ):

normalτ = τ_{0} + normalK {}_{γ}^{∙}n

where, τ = shear stress (Pa), τ 0 = yield stress (Pa), K = consistency index (Pa·s n ), and n = flow behavior index. The parameter of “oscillation frequency” was set to 35°C with the strain of 0.2% and frequency from 0.1 to 100 Hz.…”

Section: Methodsmentioning

confidence: 99%

“…3D printing technology is a process in which a printing model is sliced by computer software, then the material is deposited layer by layer according to the slicing path (Feng, Zhang, & Bhandari, ; Liu, Zhang, Bhandari, & Wang, ; Yang, Zhang, & Bhandari, ). 3D printing has been gradually researched for its application in food field due to its ability to make the printed product with an appealing appearance, capability of producing variety of textures by manipulating the internal structure, and also an ability to control the nutritional properties of foods.…”

Section: Introductionmentioning

confidence: 99%

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3D printing of Cordyceps flower powder

Teng

Zhang

Bhandri

2019

J Food Process Engineering

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Cordyceps militaris is a fungus that has been used as a functional food in China because it contains many kinds of active components (such as cordycepin, polysaccharides, ergosterol, mannitol, etc.). Cordyceps flowers are dried and also available in powder form with poor rehydration behavior. Considering taste, mouthfeel and appearance of printed products, the optimal printing formulation (powder: water: isomaltose: oil = 10:10:3:1) was obtained through response surface methodology. The rheological properties of rehydrated powder were enhanced due to the lubricating action of oil and the moisture absorption by isomaltose, reducing the line breakage but still showed structural collapse. Fortunately, the disadvantages of the above formulation were overcome by the addition of 1% (w/w powder) gum. The new formulation (powder: water: isomaltose: oil: agar = 10:10:3:1:0.1) exhibited the best printing results and there was a little effect on cordycepin content through 3D printing technology. The effectiveness of this new formulation as a printing ink was confirmed by low‐field nuclear magnetic resonance, rheological and textural measurements. Practical applications Cordyceps flowers and isomaltose contain many functional factors. 3D printing technology has the ability to design an appealing appearance, and capability of producing variety of textures by manipulating the internal structure. The combination of the two provides consumers with rich functional factors while attracting consumers to increase their acceptability of Cordyceps flowers. This study provides new ideas for other variety of food printing materials and demonstrates the shape development of foods by 3D printing.

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“…The parameter of “flow sweep” was set at 35°C with a shear rate of 0.01–10.1/s. The flow curves were fitted to the Herschel‐Bulkley model as follows (Equation (2)) (Liu et al, ):

normalτ = τ_{0} + normalK {}_{γ}^{∙}n

Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

3D printing of Cordyceps flower powder

Teng

Zhang

Bhandri

2019

J Food Process Engineering

Self Cite

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“…The biggest challenges in 3D printing are structure accuracy and shape stability, which can be influenced by the shape of 3D model, slicing parameters, the flow performance of ingredients, and the post‐treatment (Figure b). In food printing, the properties of food ingredients, such as rheological properties, thermal properties, and chemical properties, are critical for the structure accuracy of printed food objects (Liu, Zhang, Bhandari, & Wang, ). Processing factors such as printing height, nozzle diameter, printing rate, nozzle movement rate, layer thickness, and temperature are also critical for the quality of resulting printed constructs (Hao et al., ).…”

Section: Introductionmentioning

confidence: 99%

“…Processing factors such as printing height, nozzle diameter, printing rate, nozzle movement rate, layer thickness, and temperature are also critical for the quality of resulting printed constructs (Hao et al., ). Moreover, the deformation caused by the post‐treatment, such as drying and baking, is another factor that can lead to a lower printing precision of 3D food printed object (Liu et al., ). Among all factors, the design of 3D model is the very first and a critical step that can determine or influence the stability and precision of final printed objects.…”

Section: Introductionmentioning

confidence: 99%

Model Building and Slicing in Food 3D Printing Processes: A Review

Guo

Zhang

Bhandari

2019

Comp Rev Food Sci Food Safe

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124

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Three‐dimensional (3D) printing has been successfully applied to food processing, and widely appreciated by food science researchers. Recently, a lot of researches and review works have been done focusing on the ink's properties, printer design, and printing parameters. However, few articles specifically describe 3D models and slicing methods used in food printing. This work introduced the requirements for 3D printing models in some specific areas, discussed the critical parameter settings in the model slicing processes, and discussed the possible use of numerical techniques in the model building and printing of food 3D printing. The objective of this review is to increase researchers' focus on 3D printing models and slices in order to optimize the printing process and to provide some useful information for future research.

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“…The latter can be tackled by the use of 3D printing technology, which offers advantages such as rapid manufacturing, high resolution, product customization in non conventional designs as well as optimum material usage and reduction of costly manufacturing [19,20]. 3D printing technology has been explored and used in different fields such as medicine [21], aerospace [22], robotics [23] and in the food industry [24]. This paper presents a combination of experimental and computational research into the influence of design parameters on the performance of 3D printed small hydrocyclones, which provides a method for the optimization of small hydrocyclone design using 3D printing as a rapid manufacturing tool and CFD simulations.…”

Section: Introductionmentioning

confidence: 99%

Optimising small hydrocyclone design using 3D printing and CFD simulations

Vega-Garcia

Brito-Parada

Cilliers

2018

Chemical Engineering Journal

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• CFD and 3D printing used for rapid manufacturing of small hydrocyclones.• Experimental and computational studies combined to assess hydrocyclone design.• Novel design with parabolic walls shown to significantly improve separation.• A methodology is presented to optimize hydrocyclone performance through design. A R T I C L E I N F O Keywords:Small hydrocyclone Yeast Simulation 3D printing Dewatering A B S T R A C T The use of small hydrocyclones for the separation of particles in the micron range is of growing interest. However, these hydrocyclones are typically limited to conventional shapes or restricted to specific outlet sizes, which can lead to sub-optimal performance. The aim of this study is to present a method for the optimisation of small hydrocyclone design. This method consists of four steps that combine designing, Computational Fluid Dynamics (CFD) simulations, 3D printing and experimental testing. A 3D printed 10 mm hydrocyclone was shown first to match the performance of a ceramic equivalent, followed by factorial experiments with a set of printed hydrocyclones of different spigot and vortex finder diameters. A CFD model for small hydrocyclones was implemented and, following validation with the experimental data, used to simulate small hydrocyclone designs with parabolic walls. The model predicted improved separation performance compared to the conventional conic wall designs. In a novel development, a 10 mm hydrocyclone with parabolic walls was 3D printed and the prediction confirmed experimentally. The solids recovery and concentration ratio were increased by 10 percentage points and 0.2, respectively, for a 0.5 g/L yeast suspension and at an equivalent pressure drop. The use of 3D printing to manufacture small hydrocyclones of various designs has been proven in this study to be practical and to allow rapid prototyping design informed by CFD simulations. This is a significant improvement in the cost, time and versatility associated to hydrocyclone design and can lead to enhanced separation performance.

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3D printing: Printing precision and application in food sector

Abstract: 12Background: Three dimensional (3D) food printing is being widely investigated in food sector recent 13 years due to its multiple advantages such as customized food designs, personalized nutrition, 14 simplifying supply chain, and broadening of the available food material. 15

Cited by 573 publications

References 37 publications

3D printing of Cordyceps flower powder

3D printing of Cordyceps flower powder

Model Building and Slicing in Food 3D Printing Processes: A Review

Optimising small hydrocyclone design using 3D printing and CFD simulations

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