Extending the 3D food printing tests at high speed. Material deposition and effect of non-printing movements on the final quality of printed structures

Derossi, A.; Paolillo, Maddalena; Caporizzi, Rossella; Severini, C.

doi:10.1016/j.jfoodeng.2019.109865

Cited by 43 publications

(33 citation statements)

References 40 publications

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“…Good 2D structures were made by R 4, R 6, R 8 , R 13 , R 14 and the rest of the samples were not able to produce good 2D structures. This may be due to the dragging effect and were not able to resist gravity and the force given by subsequent layers (Derossi et al., 2020; Liu, Yu, et al., 2019).…”

Section: Resultsmentioning

confidence: 99%

Investigation on rice flour and jaggery paste as food material for extrusion‐based 3D printing

Thangalakshmi

Arora

Kaur

et al. 2021

J. Food Process. Preserv.

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A novel 3D printable food construct, comprising of rice flour (RF), jaggery (J), and water (W) are being investigated for an extrusion‐based 3D food printer. The effect of the constituents on the rheological properties, textural properties, and printability of 20 different combinations were investigated and two combinations of R3 and R5 were found to be best printable based on their shape retention after printing. To determine the best combination between R3 and R5 steaming was done as post‐processing and R5 was found to have better dimensional accuracy than R3. Also, R5 required lesser extrusion force compared to R3. The rheological and textural parameters of the best combination R5 (RF: 85.95 g, J: 33.04 g, W: 114.93 g) are hardness: 254.41 g, adhesiveness: −527.05 g‐sec, firmness: 3,835.66 g, G′: 9,066.67 Pa, G″: 1,708.33 Pa, phase angle: 10.68°, G*: 9,226.2 Pa, flow stress (FS): 138.07 Pa, yield stress: 8.06 Pa. Mathematical model for G′, G″, and FS with R2 .91, .83, and .99, respectively, are proposed. Practical applications The developed construct can be used as a healthy 3D printing construct by new startups as 3D printing is gaining importance day by day. The complete rheological and texture properties of the best printable construct are studied in detail which helps in characterizing the sample and mathematical models are proposed for G′, G″, and flow stress. This work proposes the use of jaggery as a healthy alternative to sugar as many commercial 3D printed objects are based on sugar. Since most of the printing has been reported with some sort of additives, this work proves the possibility of using traditional food materials without additives for printing.

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Section: Resultsmentioning

confidence: 99%

Investigation on rice flour and jaggery paste as food material for extrusion‐based 3D printing

Thangalakshmi

Arora

Kaur

et al. 2021

J. Food Process. Preserv.

View full text Add to dashboard Cite

show abstract

“…This is because the speed of ink extruding from the nozzle and the amount of ink cannot match the printing speed. Simultaneously, the rotation speed of the screw is also increased, thereby affecting the material deposition during the rapid printing process [54] . In addition, with the increase in the printing speed during the printing process, the length, width, and height of the printed product differ significantly from the original model.…”

Section: Resultsmentioning

confidence: 99%

Effects of ultrasonic treatment and homogenization on physicochemical properties of okara dietary fibers for 3D printing cookies

Liu

et al. 2021

Ultrasonics Sonochemistry

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This paper presents a means to modify the attributes of okara fiber using ultrasonic and high-speed shearing treatment. The results of scanning electron microscopy and differential scanning calorimetry reveal that the modified okara fiber demonstrates small particle size and high thermal stability. When the 500 W–15,000 rpm combination is used for okara-fiber treatment, the latter exhibits excellent swelling (SC) as well as water- and oil-holding capacities. When 6% of modified okara fiber is added to the dough, the resulting cookies demonstrate the best printing performance. Subsequently, the printing parameters can be optimized to obtain the best filling rate of 30%. The corresponding nozzle diameter and printing speed equal 0.8 mm and 50 mm/s, respectively. Finally, the 3D-printed cookies containing okara fiber are compared against those commonly available in the market via sensory evaluation. As observed, the 3D-printed cookies were more acceptable to people. Therefore, the addition of the okara dietary fiber to the cookie dough not only improves the okara utilization rate but also increases the dietary-fiber content in the cookie, thereby alleviating the occurrence of obesity in modern society.

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“…Similarly, a low extrusion rate may result in discontinuous extruding filament lines, while the higher rate could lead to filament overlap and significant deviation to the targeted CAD (Yang, Zhang, Prakash, et al 2018). Derossi, Paolillo, et al (2020) examined the screwbased deposition system at medium-high speed, and the effect of non-printing movements/variables on the final quality of 3D printed cereal-based constructs. They reported two different options to improve the print speed beyond the limit of 70 mm/s, either using a flow of 300% or setting FD at 1.0 mm.…”

Section: Printing Parametersmentioning

confidence: 99%

Trends in functional food development with three-dimensional (3D) food printing technology: prospects for value-added traditionally processed food products

Kewuyemi

Kesa

Adebo

2021

Critical Reviews in Food Science and Nutrition

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One of the recent, innovative, and digital food revolutions gradually gaining acceptance is threedimensional food printing (3DFP), an additive technique used to develop products, with the possibility of obtaining foods with complex geometries. Recent interest in this technology has opened the possibilities of complementing existing processes with 3DFP for better value addition. Fermentation and malting are age-long traditional food processes known to improve food value, functionality, and beneficial health constituents. Several studies have demonstrated the applicability of 3D printing to manufacture varieties of food constructs, especially cereal-based, from root and tubers, fruit and vegetables as well as milk and milk products, with potential for much more value-added products. This review discusses the extrusion-based 3D printing of foods and the major factors affecting the process development of successful edible 3D structures. Though some novel food products have emanated from 3DFP, considering the beneficial effects of traditional food processes, particularly fermentation and malting in food, concerted efforts should also be directed toward developing 3D products using substrates from these conventional techniques. Such experimental findings will significantly promote the availability of minimally processed, affordable, and convenient meals customized in complex geometric structures with enhanced functional and nutritional values.

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Extending the 3D food printing tests at high speed. Material deposition and effect of non-printing movements on the final quality of printed structures

Cited by 43 publications

References 40 publications

Investigation on rice flour and jaggery paste as food material for extrusion‐based 3D printing

Investigation on rice flour and jaggery paste as food material for extrusion‐based 3D printing

Effects of ultrasonic treatment and homogenization on physicochemical properties of okara dietary fibers for 3D printing cookies

Trends in functional food development with three-dimensional (3D) food printing technology: prospects for value-added traditionally processed food products

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