Improving 3D printing process of lemon juice gel based on fluid flow numerical simulation

Yang, Fanli; Guo, Chaofan; Zhang, Min; Bhandari, Bhesh; Liu, Yaping

doi:10.1016/j.lwt.2018.12.031

Cited by 130 publications

(42 citation statements)

References 27 publications

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“…Among them, rheological properties are the key factors determining the accuracy of 3D food printing. Yang, Guo, Zhang, Bhandari, and Liu (2019) reported that the force subjected to food inks during 3D printing is not even. Pseudoplastic fluids are characterized by high viscosity at low shear rates and low viscosity at high shear rates, which is adapted to the varying forces during 3D printing (Chen et al, 2019).…”

Section: Rheological Property Analysismentioning

confidence: 99%

Improvement of3Dprinting properties of rose‐sodium alginate heterogeneous gel by adjusting rose material

Feng

Zhang

Bhandari

et al. 2020

J Food Process Engineering

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The main purpose of this work was to use the sodium alginate gel (NaAlg) to explore the influencing factors of 3D food printing of large‐particle heterogeneous food materials. For edible rose petals, the main factors limiting the application of roses to 3D printing are the material's non‐shear thinning characteristics, the roses being much larger in size than the nozzle diameter, and the poor stability of anthocyanins. NaAlg gel as a model system to help roses to realize 3D printing was applied. The edible rose petals needed to be color‐protected due to the high moisture content of alginate. The results showed that 1% wt./vol. chitosan treatment had the best color protection effect. In addition, the effect of sizes (<0.2, 0.2–0.5, 0.5–1.2 cm) and amount of rose petal pieces (1, 3, and 6% wt./wt.) on 3D printing behavior of heterogeneous materials were investigated. Results indicated that rose petals with a plane diameter of less than 0.5 cm and an addition of less than 6% wt./wt. can be successfully printed to exquisite shaped rich rose‐fragrance products.Practical Applications3D printing of roses combining with sodium alginate could produce a new type of snack food. The application of roses provides the basis for the development of heterogeneous systems for 3D food printing.

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Section: Rheological Property Analysismentioning

confidence: 99%

Improvement of3Dprinting properties of rose‐sodium alginate heterogeneous gel by adjusting rose material

Feng

Zhang

Bhandari

et al. 2020

J Food Process Engineering

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“…On the other hand, when the extrusion rate parameter is constant, the pressure required for piston, or stepper motor, to successfully extrude materials with different viscosity is different (Yang, Guo, Zhang, Bhandari, & Liu, ). When the viscosity of extruding materials is high, the piston‐connected stepper motor often needs to provide high pressure to successfully extrude materials.…”

Section: D Model Slicingmentioning

confidence: 99%

“…Yang et al. () used the POLYFLOW software to simulate and investigate the distribution of velocity, shear rate, and pressure in the cylinder and nozzle at different process parameters, such as material viscosity, relaxation time, inlet volume flow, and nozzle diameter. The simulation result of the above‐mentioned study was used to improve 3D printing process of lemon juice gel and solve the swelling phenomenon during extruding (Yang et al., ).…”

Section: Numerical Techniques For 3d Printingmentioning

confidence: 99%

Model Building and Slicing in Food 3D Printing Processes: A Review

Guo

Zhang

Bhandari

2019

Comp Rev Food Sci Food Safe

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114

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Three‐dimensional (3D) printing has been successfully applied to food processing, and widely appreciated by food science researchers. Recently, a lot of researches and review works have been done focusing on the ink's properties, printer design, and printing parameters. However, few articles specifically describe 3D models and slicing methods used in food printing. This work introduced the requirements for 3D printing models in some specific areas, discussed the critical parameter settings in the model slicing processes, and discussed the possible use of numerical techniques in the model building and printing of food 3D printing. The objective of this review is to increase researchers' focus on 3D printing models and slices in order to optimize the printing process and to provide some useful information for future research.

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“…3D food printing is a digitalized technique where, the 3D structure is constructed in a layer by layer deposition manner by a robotic process (Anukiruthika et al, 2020; Yang et al, 2019). The different layers of food materials, adhere together either by chemical bonding or phase transitions to form a complex geometry.…”

Section: Introductionmentioning

confidence: 99%

Formulation of protein‐enriched 3D printable food matrix and evaluation of textural, rheological characteristics, and printing stability

Hussain

Arora

Malakar

2021

J. Food Process. Preserv.

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Protein‐enriched 3D printing material was formulated by incorporating pea protein isolate (10%) with refined flour as a composite to investigate its suitability for an extrusion‐based 3D food printer. The experiment was conducted at compositions viz., composite flour (30–40 g), butter (25–35 g), and water (10–20 g) to identify the best formulation. Central Composite Rotational Design (CCRD) was used to investigate the effect on textural, rheological characteristics, and printable stability of the food matrices. Rheological properties of dough comprising of flow stress, storage modulus (G′), and loss modulus (G″) are used for multiple regression analysis. The best formulated 3D food matrix was selected based on the better printable stability and found to be 30, 30, and 15 g of composite flour, butter, and water, respectively. The hardness, adhesiveness, flow stress, G′, and G″ of the best formulated 3D food matrix were found to be 235.73 N, −944.73 N, 416.55, 23,350, and 6,920 Pa, respectively. Practical applications The work reported in the paper will serve as a potential source for the development of a protein‐rich 3D printable food matrix. This is a step forward in the direction of customized nutrition requirements and digital gastronomy. It might be used for the bakery industry, looking for value addition, fortification, and making nutrition‐rich cookie, with complex 3D structure. The paper will assist in the selection of the additives which will help in shape retention, good printability, desired textural, and rheological properties. The work reported is based on the extrusion‐based 3D food printer which is nowadays used in restaurants, bakeries, and food outlets, so this will be useful for them.

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Improving 3D printing process of lemon juice gel based on fluid flow numerical simulation

Abstract: 20Food 3D printing has received attention as a novel field in recent years, bringing 21 new ideas and opportunities for the development and transformation of food 22 influence on the pressure distribution. In addition, the extruded material exhibited 35 swelling phenomenon. 36

Cited by 130 publications

References 27 publications

Improvement of3Dprinting properties of rose‐sodium alginate heterogeneous gel by adjusting rose material

Improvement of3Dprinting properties of rose‐sodium alginate heterogeneous gel by adjusting rose material

Model Building and Slicing in Food 3D Printing Processes: A Review

Formulation of protein‐enriched 3D printable food matrix and evaluation of textural, rheological characteristics, and printing stability

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