Optimization of chocolate 3D printing by correlating thermal and flow properties with 3D structure modeling

Mantihal, Sylvester; Prakash, Sangeeta; Godoi, Fernanda Condi de

doi:10.1016/j.ifset.2017.09.012

Cited by 180 publications

(84 citation statements)

References 22 publications

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“…In Figure b, a variation of force (N) was observed as the IP increased. A steep curve with slight displacement indicates a good snap quality of all the chocolate samples (Beckett, ; Mantihal et al, ).…”

Section: Resultsmentioning

confidence: 99%

“…No significant difference was identified between the samples as the results indicate that 50% of participants chose the 3D100%_IP chocolate, and 50% chose the cast samples. This could be because the 3D printed 100% infill chocolate is perceived to be similar to cast samples with no apparent void existing in the printed chocolate (Mantihal et al, ). Besides, participants were also asked to specify their reason for choosing the chocolate samples.…”

Section: Resultsmentioning

confidence: 99%

“…A lower IP will create a hollow internal structure within printed food contributing to textural variation. In our previous work (Mantihal, Prakash, Godoi, & Bhandari, ), the void fraction of the printed chocolate when printed in 60% infill (with a honeycomb pattern) was 11.6 ± 2.3% while printing in 5% infill resulted in 68.8 ± 4.4% voids.…”

Section: Introductionmentioning

confidence: 82%

“…In Figure 6b, a variation of force (N) was observed as the IP increased. A steep curve with slight displacement indicates a good snap quality of all the chocolate samples (Beckett, 2011;Mantihal et al, 2017). Also, an increase in percentage infill means that the intensity of deposited layers (mesostructure) becomes compact as the higher IP is achieved (Rankouhi, Javadpour, Delfanian, & Letcher, 2016).…”

Section: Evaluation Of Dimensional Properties and Weight Of 3d Prinmentioning

confidence: 99%

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Texture‐modified 3D printed dark chocolate: Sensory evaluation and consumer perception study

Mantihal

Prakash

Bhandari

2019

Journal of Texture Studies

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This study aimed to assess the preferences and perceptions of texture‐modified three‐dimensional (3D) printed chocolate through three measures: two tasting tests and one survey. In the first test, 30 semitrained panelists ranked their overall preference from among the three samples of chocolate printed in a honeycomb pattern with infill percentages (IPs) of 25, 50, and 100%. The panelists ranked the samples based on appearance and hardness. In the second test, the same panelists nominated one preference between a 3D printed sample (100% IP) and a cast commercial chocolate sample. Friedman test indicated that there was no significant difference in overall preferences for hardness although the panelists significantly preferred the appearance of samples with 25 and 50% over the 100% infill. Furthermore, there was no significant difference in preference between the cast and 100% infill samples. The texture data of the chocolate samples showed that a higher force was required to break the chocolate samples as the IP increased from 25% (20.4 ± 1.1 N) to 100% (54.4 ± 1.5 N). Also, the 3D printed chocolate (printed in 100% IP) was found to be less hard than that of casted chocolate. In the survey of consumer perceptions, a total of 244 participated and assessed the samples for their intricate design and novel technology concept through a questionnaire. While there was a general awareness of 3D printing technology among these participants, many were impressed with the application of 3D printing to chocolate, as this was the first time they had seen this. The results obtained from the sensory tests and consumer survey provided a useful insight into consumers' perception of 3D food printing and the 3D products design. This awareness will be beneficial to promote this technology in the food industry.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 82%

Section: Evaluation Of Dimensional Properties and Weight Of 3d Prinmentioning

confidence: 99%

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Texture‐modified 3D printed dark chocolate: Sensory evaluation and consumer perception study

Mantihal

Prakash

Bhandari

2019

Journal of Texture Studies

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“…Recently, three‐dimensional (3D) printing technology has been used to produce foods with a variety of texture from various raw material sources; demands in terms of visual appearance can also be better met. 3D printing has been applied to the production of cereal‐based food (Severini, Derossi, & Azzollini, ), chocolate (Mantihal, Prakash, Godoi, & Bhandari, ), orange‐concentrate based snack (Azam, Zhang, Mujumdar, & Yang, ), fruit‐based snack (Derossi, Caporizzi, Azzollini, & Severini, ), fish surimi gel (Wang, Zhang, Bhandari, & Yang, ), combination of mashed potato and strawberry juice gel (Liu, Zhang, & Yang, ), protein and fiber‐rich food (Lille, Nurmela, Nordlund, Metsä‐Kortelainen, & Sozer, ), and gel system (Liu, Bhandari, Prakash, Mantihal, & Zhang, ). However, very few studies have been made to utilize 3D food printing to produce special foods for people with dysphagia.…”

Section: Current and Future Trendsmentioning

confidence: 99%

Texture Modification Technologies and Their Opportunities for the Production of Dysphagia Foods: A Review

Sungsinchai

Niamnuy

Wattanapan

et al. 2019

Comp Rev Food Sci Food Safe

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Dysphagia or swallowing difficulty is a common morbidity experienced by those who have suffered a stroke or those undergone such treatments as head and neck surgeries. Dysphagic patients require special foods that are easier to swallow. Various technologies, including high‐pressure processing, high‐hydrodynamic pressure processing, pulsed electric field treatment, plasma processing, ultrasound‐assisted processing, and irradiation have been applied to modify food texture to make it more suitable for such patients. This review surveys the applications of these technologies for food texture modification of products made of meat, rice, starch, and carbohydrates, as well as fruits and vegetables. The review also attempts to categorize, via the use of such key characteristics as hardness and viscosity, texture‐modified foods into various dysphagia diet levels. Current and future trends of dysphagia food production, including the use of three‐dimensional food printing to reduce the design and fabrication time, to enhance the sensory characteristics, as well as to create visually attractive foods, are also mentioned.

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3D Printing

Dick¹,

Prakash²,

Bhandari³

2021

Food Formulation

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Optimization of chocolate 3D printing by correlating thermal and flow properties with 3D structure modeling

Cited by 180 publications

References 22 publications

Texture‐modified 3D printed dark chocolate: Sensory evaluation and consumer perception study

Texture‐modified 3D printed dark chocolate: Sensory evaluation and consumer perception study

Texture Modification Technologies and Their Opportunities for the Production of Dysphagia Foods: A Review

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