Anisotropic mechanical properties of Selective Laser Sintered starch-based food

Jonkers, N.; Dijk, W.J. van; Vonk, N. H.; Dommelen, J.A.W. van; Geers, M.G.D.

doi:10.1016/j.jfoodeng.2021.110890

Cited by 19 publications

(7 citation statements)

References 44 publications

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“…Microscale properties can be influenced by changing process parameters, such as the laser power and speed, the distance between scan lines, and the layer thickness (Jonkers, van Dommelen, et al., 2022). The main way to achieve food customization is to tailor these mechanical properties through printing processes (Jonkers, van Dijk, et al., 2022). The energy density greatly affects the large‐strain behavior in the build direction (Jonkers, van Dijk, et al., 2022).…”

Section: Different Innovative Types Of 3d Printing Technologymentioning

confidence: 99%

“…The main way to achieve food customization is to tailor these mechanical properties through printing processes (Jonkers, van Dijk, et al., 2022). The energy density greatly affects the large‐strain behavior in the build direction (Jonkers, van Dijk, et al., 2022). As the area energy density increases, the stiffness and fracture performance of the structure increase, whereas the porosity decreases.…”

Section: Different Innovative Types Of 3d Printing Technologymentioning

confidence: 99%

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Structural, rheological, and gelling characteristics of starch‐based materials in context to 3D food printing applications in precision nutrition

Sang

Weng

et al. 2023

Comp Rev Food Sci Food Safe

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Starch‐based materials have viscoelasticity, viscous film‐forming, dough pseudoplasticity, and rheological properties, which possess the structural characteristics (crystal structure, double helix structure, and layered structure) suitable for three‐dimensional (3D) food printing inks. 3D food printing technology has significant advantages in customizing personalized and precise nutrition, expanding the range of ingredients, designing unique food appearances, and simplifying the food supply chain. Precision nutrition aims to consider individual nutritional needs and individual differences, which include special food product design and personalized precise nutrition, thus expanding future food resources, then simplifying the food supply chain, and attracting extensive attention in food industry. Different types of starch‐based materials with different structures and rheological properties meet different 3D food printing technology requirements. Starch‐based materials suitable for 3D food printing technology can accurately deliver and release active substances or drugs. These active substances or drugs have certain regulatory effects on the gut microbiome and diabetes, so as to maintain personalized and accurate nutrition.

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Section: Different Innovative Types Of 3d Printing Technologymentioning

confidence: 99%

Section: Different Innovative Types Of 3d Printing Technologymentioning

confidence: 99%

Structural, rheological, and gelling characteristics of starch‐based materials in context to 3D food printing applications in precision nutrition

Sang

Weng

et al. 2023

Comp Rev Food Sci Food Safe

View full text Add to dashboard Cite

show abstract

“…Selective laser sintering/hot air sintering printing uses laser or hot air as the sintering source. Selective laser sintering/hot air sintering printing is focused on changing the product design to influence the texture properties (Jonkers et al ., 2022). Compared to extrusion‐based 3D food printing technology, selective laser sintering/hot air sintering printing suits for creating complex geometries and could provide a higher spatial resolution in designing products (Jonkers et al ., 2022).…”

Section: The Principle Of Food Three‐dimensional (3d) Printingmentioning

confidence: 99%

“…Selective laser sintering/hot air sintering printing is focused on changing the product design to influence the texture properties (Jonkers et al ., 2022). Compared to extrusion‐based 3D food printing technology, selective laser sintering/hot air sintering printing suits for creating complex geometries and could provide a higher spatial resolution in designing products (Jonkers et al ., 2022). During the 3D food printing process, the food powder in the target area is sintered according to the pre‐set sintering point.…”

Section: The Principle Of Food Three‐dimensional (3d) Printingmentioning

confidence: 99%

Application and challenges of 3D food printing technology in manned spaceflight: a review

Zhang

Dong

Yu³

et al. 2022

Int J of Food Sci Tech

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Three-dimensional (3D) food printing is a digital food engineering method that has a remarkable application potential in long-term manned spaceflight. Extrusion-based 3D food printing, among the available 3D food printing techniques utilised in the food industry, is one of the most suitable printing methods for manned spaceflight. Extrusion-based 3D food printing could suffice most of the energy and personalised nutritional requirements of astronauts during long-term stay in space by utilising fruits, vegetables, meat products, and nutrients as printing materials. However, 3D food printing in manned spaceflight is still limited by technologies and costs such as printing materials, microgravity, post-processability of food, and engineering transportation under the existing technical conditions. Therefore, this article reviews the 3D food printing and manned spaceflight technologies that are currently available and discusses the challenges involved in 3D food printing in manned spaceflight, thus providing a theoretical basis for future 3D food printing for space missions.

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“…Additionally, printlets do not need post‐processing and are readily available after printing for dispensing and consumption. SLS printing technology has recently received attention from the food industry for printing foods (Jonkers, van Dijk, et al, 2022; Jonkers, van Dommelen, et al, 2022; Shahbazi et al, 2022). Printlets containing multiple bioactive compounds with controlled release and desired properties can be designed by manipulating process and material attributes.…”

Section: Types Of 3d Printersmentioning

confidence: 99%

Three‐dimensional printing and its application to legume proteins: A review

2022

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Additive manufacturing, or three-dimensional printing (3DP) technology, has been recently explored in every field of science and technology for its unique features and ease of operation. 3DP technology has a wide range of applications in the food industry. The technology has enormous potential for the development of functional foods, for food and drug delivery, and for people with special needs, including dysphagia patients. This review envisages the recent interest in plant proteins and the development of food products using additive manufacturing (3DP), which is an exciting opportunity for the food industry and legume producers. The development of the formulation prior to printing requires a thorough rheological characterization for the smooth operation of the printer and fidelity. The steady flow properties and viscoelasticity of legume proteins, as well as their role in 3DP, are elucidated. Finally, this review provides insights into the current state of legume protein-based 3DP and food product development.

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Anisotropic mechanical properties of Selective Laser Sintered starch-based food

Cited by 19 publications

References 44 publications

Structural, rheological, and gelling characteristics of starch‐based materials in context to 3D food printing applications in precision nutrition

Structural, rheological, and gelling characteristics of starch‐based materials in context to 3D food printing applications in precision nutrition

Application and challenges of 3D food printing technology in manned spaceflight: a review

Three‐dimensional printing and its application to legume proteins: A review

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