Impact of rheological properties of mashed potatoes on 3D printing

Liu, Zhenbin; Zhang, Min; Bhandari, Bhesh; Yang, Chaohui

doi:10.1016/j.jfoodeng.2017.04.017

Cited by 398 publications

(203 citation statements)

References 20 publications

(6 reference statements)

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“…τ 0 and G′ are critical to the self-supporting ability, and K, n play an 544 important role in extrudability and printability. A good balance must be made so that the mixture is 545 as strong as possible to maintain the printed shape while still could be printable and capable of 546 adhering to previously deposited layers (Liu, Zhang, Bhandari, & Yang, 2017). We emphasize that 547 the rheological properties are critical to a successful extrusion printing.…”

Section: A C C E P T E D Accepted Manuscriptmentioning

confidence: 99%

3D printing: Printing precision and application in food sector

Liu

Zhang

Bhandari

et al. 2017

Trends in Food Science & Technology

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Section: A C C E P T E D Accepted Manuscriptmentioning

confidence: 99%

3D printing: Printing precision and application in food sector

Liu

Zhang

Bhandari

et al. 2017

Trends in Food Science & Technology

Self Cite

541

248

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show abstract

“…Models made by wheat and corn starch also showed smoother surface than that created by potato due to the viscosity and gelatinization of starch. Higher viscosity and faster gelatinization rate would increase the difficulty of extrusion and forming (Liu et al, ), which make the samples be adhered on the inner wall of 3D printer. The viscosity of starch gel would be discussed later.…”

Section: Resultsmentioning

confidence: 99%

The characteristics of starch gels molded by 3D printing

Zheng

Tong

et al. 2019

J Food Process Preserv

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As an emerging processing method, 3D printing attracts more attention on food manufacturing. The characteristics of 3D printed samples made from potato, wheat, and corn starch were investigated in this study. Morphology, color, iodine absorption spectra, rapid visco analyzer, texture analysis, Fourier transform infrared spectroscopy and scanning electron microscopy were used to evaluate the quality of products. The results indicated that all starch gels could obtain a complete 3D printing model. The dimension of 3D printed sample created by wheat starch was closest to the CAD designed model. Wheat starch gel displayed the lowest viscosity and better extrudability as well as better storage properties. Besides, the microstructure of 3D printed samples processed by wheat starch presented more regular network structure than potato and corn starch. The study provides a new theory for the application of 3D printing in food production and technical support for actual production. Practical applications 3D printing also referred to as additive manufacturing, offers a wide range of new processing possibilities to the food industry. It potentially allows rapid manufacturing of complex objects, which are unhindered by design complexity, thus providing substantial liberty to create new and untested geometric shapes. In terms of food manufacturing, the potential that 3D food printing technologies can bring may revolutionize certain aspects of food manufacturing, providing the convenience of low‐cost customized fabrication and even tailored nutrition control. Be an emerging food processing method, it is important to develop more compatible materials. Starch is a polymeric carbohydrate composed of a large number of glucose units connected by glyosidic bonds. It is also the most abundant source of carbohydrate in human diet. Using starch as the 3D food printing material can be a good choice with good mechanical behaviors and lower cost.

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“…The maximum amount of free and immobilized water converts to bound water and induces mechanical strength for the mixtures. Expectedly, 30% WS bound mixture associate the maximum amount of conversion followed by 25, 20, and 15% (Liu et al ; Tavares, ). For T 23 (122.64–325.49 ms) it can be seen that T 2 value decreases with the increase of WS suggesting that partially immobilized water turned into bound water.…”

Section: Resultsmentioning

confidence: 99%

Study on 3D printing of orange concentrate and material characteristics

Azam

Zhang

Mujumdar

et al. 2018

J Food Process Engineering

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Three‐dimensional (3D) food printing is a promising technology that attracted the attention of both academia and industry since it is considered as a major paradigm shift in the fabrication of intricate and personalized food design with the choices of altering the nutritional profile. In this study, 3D printing (3DP) properties of orange leather (OL) were characterized and simultaneously comparative assessment was carried out while making it from orange concentrate (OC) by adding varying proportions (15, 20, 25, and 30%) of wheat starch (WS). Rheological data suggest that steam cooking of OC–WS mixture for 16 ± 0.5 min exhibit shear‐thinning behavior, which is essential for extrusion‐type 3DP of food mixtures. A variation of 5% WS with OC significantly increase the yield stress (τ0) and viscosity (n). Nuclear magnetic resonance (NMR) study revealed that the maximum amount of partially immobilized water was converted to bound water and developed the highest mechanical strength but poor extrudability for 30% WS containing sample. Texture profile analysis suggests that the 20% WS containing samples provide the best mastication properties among the four samples. To optimize the printing conditions and test the reproducibility of OL 3DP process effects of nozzle diameter (dn), nozzle tip‐print bed height (hc), extrusion rate (vd), and nozzle moving speed (vn) were tested experimentally. It was found that, at dn = 1.5 mm, hc = 1.54 ± 0.02 mm, vd = 245 mm3/s, and vn = 35 mm/s the printed objects remain consistent, achieve the best resolution and maximum fidelity. Practical applications The 3D food printing process has a great potential to improve the quality and utility of the food and food products. The 3DP of fruit concentrates combined with healthy additives, bioactive compounds could be a novel attractive way for fabricating food to serve people with special requirements, as a snack item or cold dish before main meal. This study suggests that, food mixtures with similar rheological, moisture, and textural properties at similar printing conditions could be used as supply material, that is, the “ink” for an extrusion‐type 3D food printer.

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Impact of rheological properties of mashed potatoes on 3D printing

Cited by 398 publications

References 20 publications

3D printing: Printing precision and application in food sector

3D printing: Printing precision and application in food sector

The characteristics of starch gels molded by 3D printing

Study on 3D printing of orange concentrate and material characteristics

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