Analyzing the effects of 3D printing process per se on the microstructure and mechanical properties of cereal food products

Derossi, A.; Caporizzi, Rossella; Oral, M.O.; Severini, C.

doi:10.1016/j.ifset.2020.102531

Cited by 45 publications

(43 citation statements)

References 49 publications

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“…A high loss factor, defined as the ratio of loss modulus to storage modulus, implies a predominantly viscous behaviour of the sample. The extrudability of dough samples can be evaluated by determining the yield stress, a value that defines the resistance of the printed dough to breaking due to gravity and the accumulation of each new layer on it (Derossi et al, 2020;Le-Bail et al, 2020;Liu et al, 2017;Pulatsu et al, 2020;Uribe-Wandurraga et al, 2020). All dough samples showed larger G′ values (storage modulus) than G″ (loss modulus) in the LVER (Fig.…”

Section: Rheological Properties and Influence Of Post-processing On Physical Properties Of Snack And Printing Accuracymentioning

confidence: 99%

Influence of Flour Type, Dough Acidity, Printing Temperature and Bran Pre-processing on Browning and 3D Printing Performance of Snacks

Habuš

Golubić

Pavičić

et al. 2021

Food Bioprocess Technol

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3D printing is an emerging technology that offers the ability to produce tailor-made foods. This work addresses the physical properties of 3D-printed snacks enriched with wheat bran as a function of flour type (oat, barley), addition of acidity regulators (citric acid, sodium bicarbonate), printing temperature (20 °C, 30 °C, 40 °C), and bran pre-processing (high-intensity ultrasound, vacuum microwave and pulsed light). Polyphenol oxidase activity, total phenolic content, antioxidant activity of bran, the viscosity profile of the flour-bran blend, the precision of 3D printing and browning kinetics of the physical properties of the dough and of baked snacks were investigated. During 1 h required to print ten pieces, the dough became very distinctly darker. Adjusting the printing temperature to 20 °C and adding sodium bicarbonate resulted in a dough, which changed colour less, but still very distinctly. Bran pre-processing inactivated polyphenol oxidase activity by 77-92%, which stopped browning of the dough within 50 min without affecting the printing precision. The use of ultrasound, vacuum microwave and pulsed light could be extended to other food components to achieve a greater inactivation of undesirable enzymes. Preprocessing techniques resulted in minor differences in the baked snack, so their future choice depends mainly on the amount of water that can be added to the recipe.

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Section: Rheological Properties and Influence Of Post-processing On Physical Properties Of Snack And Printing Accuracymentioning

confidence: 99%

Influence of Flour Type, Dough Acidity, Printing Temperature and Bran Pre-processing on Browning and 3D Printing Performance of Snacks

Habuš

Golubić

Pavičić

et al. 2021

Food Bioprocess Technol

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“…The first theme addressed was gaining a better understanding of all essential technological aspects to generate edible structures with high printing fidelity. With this aim, researchers focused their experiments on the effects of printing variables (Liu et al ., 2017; Guo et al ., 2019; Derossi et al ., 2020a, 2020b, 2020c, 2020d, 2020e) and the rheological properties of the food paste that are essential for achieving good printability (Vancauwenberghe et al ., 2017; Gholamipour‐Shirazi et al ., 2019; Liu et al ., 2019a, 2019b). We suggest the following references among the most relevant for the practical application of 3DFP (Godoi et al ., 2018; Lee et al ., 2019; Zhu et al ., 2019a, 2019b; Derossi et al ., 2020a, 2020b, 2020c, 2020d, 2020e; Feng et al ., 2020).…”

Section: Food Preparation Nutritional Content and Covid‐19mentioning

confidence: 99%

“…Additionally, the timing of meals is pivotal in weight regulation (Reid et al ., 2014). Therefore, we must extend the meaning of personalised food beyond the nutritional content and include aspects such as sensory preferences, age, sex, lifestyle, habits, ethics and food‐neophobia (Hannelore et al ., 2016; Derossi et al ., 2020a, 2020b, 2020c, 2020d, 2020e); all these aspects play an important role in people’s daily diet.…”

Section: Food Preparation Nutritional Content and Covid‐19mentioning

confidence: 99%

“…More recently, instead of printing food paste, 3DFP has been used to create programmable food textures – from rigid to fragile structures – based on controlling the printing path and on the generation of voids inside 3D structures (Vancauwenberghe et al ., 2017; Derossi et al ., 2020a, 2020b, 2020c, 2020d, 2020e; Feng et al ., 2020). The authors created a pectin‐based (Vancauwenberghe et al ., 2017), cereal structure (Derossi et al ., 2020a, 2020b, 2020c, 2020d, 2020e) and yam and potato snacks (Feng et al ., 2020) with different textures– hardness, chewiness, etc. – by modulating the pore sizes and their position inside the 3D structure.…”

Section: Food Preparation Nutritional Content and Covid‐19mentioning

confidence: 99%

“…The first two points are strictly connected because is not feasible to accelerate the printing if the food formula is characterised by a low printability. The global 3D food printing experiments rarely used an average print speed greater than 70 mm s −1 while values greater than 300 mm s −1 are very common for the printing of thermoplastic materials (Derossi et al ., 2020a, 2020b, 2020c, 2020d, 2020e). This is because at high speed the imbalance between the printing movements and the extrusion rate – the amount of material deposited per unit of time – may cause stretching, ruptures and under‐deposition, thereby reducing the printing quality (Le‐Bail et al ., 2020).…”

Section: Current Limits To Bring 3d Food Printing At High Readiness Technology Levelmentioning

confidence: 99%

See 2 more Smart Citations

Could 3D food printing help to improve the food supply chain resilience against disruptions such as caused by pandemic crises?

Derossi

Bhandari

Bommel

et al. 2021

Int J of Food Sci Tech

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Summary The ongoing COVID‐19 pandemic is having a tremendous effect on the current food system. The situation urges us to face many issues never experienced before, aimed at mitigating a multitude of sanitary and social risks. The current pandemic has affected the food system in many ways: significant changes in dietary habits and in the health status of people; the food chain is broken, which has an effect on food security (including making it difficult to find or to buy fresh food at affordable prices); unemployment or underemployment is rising due to the damages of the food sector; there is a lack of food‐socialising events which has an effect on people’s mental status; and there are concerns about food safety. To mitigate all these issues, the implementation of innovative technologies urges. We have mapped the scientific studies and online information on 3D food printing (3DFP) about the effects of 3DFP on the food system and people’s health when adopted in food industry, restaurants, hospitals, schools, offices, homes, etc. Finally, this information has been examined in light to the future challenges of the food chain also considering the ongoing COVID‐19 pandemic, demonstrating its potential benefits to mitigate this and future pandemics.

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Additive manufacturing for adsorption‐related applications—A review

Pereira

Ferreira

Rodrigues

et al. 2021

J Adv Manuf & Process

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The effective shaping of adsorbents is essential to guarantee a high‐efficiency energetic process in what concerns adsorptive applications. In this way, additive manufacturing is gaining significance in developing structured materials in the field of gas adsorption processes. Additive manufacturing is a promising alternative to the traditional shaping techniques, which possess some drawbacks. This paper aims to review the state‐of‐art of additive manufacturing technologies in the manufacturing of adsorbent structures. To do so, an overview of the existent shaping techniques is done, followed by a summarized description of the leading existing additive manufacturing technologies. Then, the application of additive manufacturing technologies to the development of adsorbent materials and other materials for chemical engineering‐related applications is also reviewed.

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Analyzing the effects of 3D printing process per se on the microstructure and mechanical properties of cereal food products

Cited by 45 publications

References 49 publications

Influence of Flour Type, Dough Acidity, Printing Temperature and Bran Pre-processing on Browning and 3D Printing Performance of Snacks

Influence of Flour Type, Dough Acidity, Printing Temperature and Bran Pre-processing on Browning and 3D Printing Performance of Snacks

Could 3D food printing help to improve the food supply chain resilience against disruptions such as caused by pandemic crises?

Additive manufacturing for adsorption‐related applications—A review

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