Comparing the viscoelastic properties of gelatin and different concentrations of kappa-carrageenan mixtures for additive manufacturing applications

Warner, Eleanor; Norton, Ian T.; Mills, Tom

doi:10.1016/j.jfoodeng.2018.10.033

Cited by 43 publications

(21 citation statements)

References 32 publications

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“…All tested hydrosols showed δ > 1, which characterizes them as liquid-like/viscous. The obtained results for the control samples are in agreement with other authors [ 24 , 30 , 33 ]. There was no significant difference between samples prepared based on micro-clustered water and distilled water.…”

Section: Resultssupporting

confidence: 92%

The Effect of Using Micro-Clustered Water as a Polymer Medium

Król-Kilińska

Kulig

Yelkin

et al. 2021

IJMS

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The aim of the study was to investigate the changes within the physicochemical properties of gelatin, carrageenan, and sodium alginate hydrosols prepared on the basis of micro-clustered (MC) water. The rheological parameters, contact angle and antioxidant activity of hydrosols were investigated. Moreover, the pH, oxidation–reduction potential (ORP) and electrical conductivity (EC) were measured. The hydrosols with MC water were characterized by a lower pH, decreased viscosity, a lower contact angle, and only slightly lower antioxidant activity than control samples. The results showed that hydrosol’s properties are significantly changed by MC water, which can lead to enhancement of its applicability but requires further investigation.

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Section: Resultssupporting

confidence: 92%

The Effect of Using Micro-Clustered Water as a Polymer Medium

Król-Kilińska

Kulig

Yelkin

et al. 2021

IJMS

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“…In order to calibrate the syringe pump to extrude the correct quantity, the so-called ‘extrusion multiplier factor’ from Repetier was optimised as per the requirements. This design of syringe pump and the firmware were also used in a previous study [1] , whereas those in another study were heavily inspired from it [2] .…”

Section: Experimental Design Materials and Methodsmentioning

confidence: 99%

Design data for the 3D printer modification to print gels and pastes and the corresponding firmware

et al. 2021

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In order to deposit gel and paste-like materials, a commercially available HICTOP Prusa i3 plastic 3D printer was modified. The modification included replacing the existing plastic microextruder with a customised 3D printed syringe pump which could hold a syringe containing the printing material. The arrangement also allowed the temperature in the syringe to be controlled. Since the hardware of the printer was changed significantly, a new firmware was loaded on the 3D printer which was customised to enable it to perform its new function. The present data consists of the 3D image files of the syringe pump assembly and instructions on how to assemble the components. It also provides a copy of the modified firmware with a list of the changes made to it. This data will allow the readers to modify a similar type of 3D printer to print pastes and gels. This can be achieved by recreating the entire syringe pump assembly by 3D printing the given 3D image file data. With some changes, these designs can also be adapted to a variety of different printers. Similarly, the given firmware can also be loaded onto a similar type of printer. The list and explanation of the changes made to the firmware also allow such changes to be made to the respective firmwares of a variety of different printers.

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“…They are divided into phase‐change gel materials, non‐phase‐change paste‐like materials and phase‐change hot‐melt materials according to their state changes during printing (Daffner et al ., 2020; Wilms et al ., 2021). Phase‐change type gel material refers to a type of materials that mainly form gel to increase the strength and viscosity to complete printing, such as protein, hydrogel (Warner et al ., 2019). Non‐phase‐change type slurry material refers to a type of materials that can be printed without phase change during the process, such as starch (Lille et al ., 2018).…”

Section: Printable Materialsmentioning

confidence: 99%

A review on 3D printable food materials: types and development trends

Liu

et al. 2021

Int J of Food Sci Tech

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3D printing, as an emerging intelligent additive manufacturing processing technology, has been widely used in materials, aerospace, construction, medicine and other fields. Moreover, 3D printing technology has gradually emerged in field of food processing because of its characteristics of moulding without moulds and saving materials. The materials properties have a great influence on 3D-printed food, especially mechanical strength and viscosity which affect accuracy and moulding ability of printed food. Moreover, the combination of materials also could change viscosity and rheology of printable materials (protein, starch, fat and hydrogel) and enhance the printing effect of not-easy-printable materials (cellulose). Additionally, the mixing of functional compounds and printing materials had great potential which was beneficial to personally customise functional nutritious foods to meet different people. This manuscript lays a foundation for the development and application of 3D printing technology in food processing.

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Comparing the viscoelastic properties of gelatin and different concentrations of kappa-carrageenan mixtures for additive manufacturing applications

Cited by 43 publications

References 32 publications

The Effect of Using Micro-Clustered Water as a Polymer Medium

The Effect of Using Micro-Clustered Water as a Polymer Medium

Design data for the 3D printer modification to print gels and pastes and the corresponding firmware

A review on 3D printable food materials: types and development trends

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