How macroscopic structure of 3D printed protein bars filled with chocolate influences instrumental and sensory texture

Zhu, Sicong; Azua, Irene Vazquez Ruiz de; Feijen, Sientje; Goot, Atze Jan van der; Schutyser, M.A.I.; Stieger, Markus

doi:10.1016/j.lwt.2021.112155

Cited by 21 publications

(7 citation statements)

References 15 publications

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“…The degree of infill of the block designs was first measured based on the layer-wise image analysis method. It determines the porosity of the printed structure, which is a common design parameter to control the textural properties of 3D-printed foods ( Fahmy et al, 2022 ; S. Zhu et al, 2021 ). Fig.…”

Section: Resultsmentioning

confidence: 99%

Quantitative analysis of 3D food printing layer extrusion accuracy: Contextualizing automated image analysis with human evaluations

Potappel

Schutyser

et al. 2023

Current Research in Food Science

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Section: Resultsmentioning

confidence: 99%

Quantitative analysis of 3D food printing layer extrusion accuracy: Contextualizing automated image analysis with human evaluations

Potappel

Schutyser

et al. 2023

Current Research in Food Science

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“…Comparison of specimens before and after sterilization by two methods was performed by one-way ANOVA test and post hoc Fisher’s least significant difference test. The analysis was carried out at the significance level of p < 0.05 (Norani et al , 2021; Zhu et al , 2021).…”

Section: Resultsmentioning

confidence: 99%

Experimental study on the effect of selected sterilization methods on mechanical properties of polylactide FFF specimens

Andrzejewska

2022

RPJ

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Purpose Biodegradable polymers are widely used in personalized medical devices or scaffolds for tissue engineering. The manufacturing process should be finished with sterilization procedure. However, it is not clear how the different sterilization methods have an impact on the mechanical strength of the three-dimensional (3D)-printed parts, such as bone models or personalized mechanical devices. This paper aims to present the results of mechanical testing of polylactide-based bone models before and after sterilization. Design/methodology/approach Polylactide specimens prepared in fused filament fabrication technology were sterilized with different sterilization methods: ultraviolet (UV) and ethylene oxide. Mechanical properties were determined by testing tensile strength, Young’s modulus and toughness. Findings The tensile strength of material after sterilization was significantly higher after ethylene oxide sterilization compared to the UV sterilization, but in both sterilization methods, the specimens characterized lower tensile strength and Young’s modulus when compared to the control. In comparison of toughness results, there was no statistically significant differences. The findings are particularly significant in the perspective of using individual implants, bone grafts and dental guides. Originality/value Although fused filament fabrication (FFF) 3D printing devices equipped with UV light sterilization options are available, experimental results of the effect of selected sterilization methods on the mechanical strength of additively manufactured parts have not been described. This paper completes the present state of the art on the problem of sterilization of FFF parts from biodegradable materials.

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“…Sensory evaluation methodology is the most intuitive method to reflect printing accuracy. However, it cannot quantify the printing accuracy and cannot judge the internal situation of printed products [ 57 ]. Shape fidelity of printed products becomes a popular method in order to quantify printing accuracy [ 58 ].…”

Section: Evaluation Methods Of Printabilitymentioning

confidence: 99%

Progress in Extrusion-Based Food Printing Technology for Enhanced Printability and Printing Efficiency of Typical Personalized Foods: A Review

Teng

Mujumdar

et al. 2022

Foods

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Three-dimensional printing technology enables the personalization and on-demand production of edible products of individual specifications. Four-dimensional printing technology expands the application scope of 3D printing technology, which controllably changes the quality attributes of 3D printing products over time. The concept of 5D/6D printing technology is also gradually developing in the food field. However, the functional value of food printing technology remains largely unrealized on a commercial scale due to limitations of printability and printing efficiency. This review focuses on recent developments in breaking through these barriers. The key factors and improvement methods ranging from ink properties and printer design required for successful printing of personalized foods (including easy-to-swallow foods, specially shaped foods, and foods with controlled release of functional ingredients) are identified and discussed. Novel evaluation methods for printability and printing precision are outlined. Furthermore, the design of printing equipment to increase printing efficiency is discussed along with some suggestions for cost-effective commercial printing.

show abstract

How macroscopic structure of 3D printed protein bars filled with chocolate influences instrumental and sensory texture

Cited by 21 publications

References 15 publications

Quantitative analysis of 3D food printing layer extrusion accuracy: Contextualizing automated image analysis with human evaluations

Quantitative analysis of 3D food printing layer extrusion accuracy: Contextualizing automated image analysis with human evaluations

Experimental study on the effect of selected sterilization methods on mechanical properties of polylactide FFF specimens

Progress in Extrusion-Based Food Printing Technology for Enhanced Printability and Printing Efficiency of Typical Personalized Foods: A Review

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