Post-processing and printability evaluation of red ginseng snacks for three-dimensional (3D) printing

Jo, Gyu Han; Lim, Woo Su; Kim, Hyun Woo; Park, Hyun Jin

doi:10.1016/j.fbio.2021.101094

Cited by 34 publications

(13 citation statements)

References 33 publications

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“…Figure 3 c shows that the complex viscosity (η∗) decreased when the frequency (ω) increased in all samples. This indicates shear-thinning behavior ( Jo et al., 2021 ). Shear-thinning behavior is associated with flow through during extrusion and lack of shape deformation after printing ( Pérez et al., 2019 ).…”

Section: Resultsmentioning

confidence: 98%

Plaque removal effectiveness of 3D printed dental hygiene chews with various infill structures through artificial dog teeth

Lee

Kim

Park

2022

Heliyon

Self Cite

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Section: Resultsmentioning

confidence: 98%

Plaque removal effectiveness of 3D printed dental hygiene chews with various infill structures through artificial dog teeth

Lee

Kim

Park

2022

Heliyon

Self Cite

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“…The addition of ingredients can control the printing behavior of carbohydrate-based materials. Jo et al (2021) printed red ginseng snacks containing starch and found that adding 10% potato starch improved their dimensional stability, indicating that starch can be used to control the printing behavior of carbohydrate-based snacks.…”

Section: Carbohydrate-based Materialsmentioning

confidence: 99%

Elaboration of dimensional quality in 3D‐printed food: Key factors in process steps

Wen,

Che,

Wang

et al. 2023

Comp Rev Food Sci Food Safe

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Three‐dimensional (3D) printing has been applied to produce food products with intricate and fancy shapes. Dimensional quality, such as dimensional stability, surface smoothness, shape fidelity, and resolution, are essential for the attractive appearance of 3D‐printed food. Various methods have been extensively studied and proposed to control the dimensional quality of printed foods, but few papers focused on comprehensively and deeply summarizing the key factors of the dimensional quality of printed products at each stage—before, during, and after printing—of the 3D printing process. Therefore, the effects of pretreatment, printing parameters and rheological properties, and cooking and storage on the dimensional quality of the printed foods are summarized, and solutions are also provided for improving the dimensional quality of the printed products at each step. Before printing, incorporating additives or applying physical, chemical, or biological pretreatments can improve the dimensional quality of carbohydrate‐based, protein‐based, or lipid‐based printed food. During printing, controlling the printing parameters and modifying the rheological properties of inks can affect the shape of printed products. Furthermore, post‐processing is essential for some printed foods. After printing, changing formulations, incorporating additives, and selecting post‐processing methods and conditions may help achieve the desired shape of 3D‐printed or 4D‐printed products during cooking. Additives help in the storage stability of printed food. Finally, various opportunities have been proposed to regulate the dimensional properties of 3D‐printed structures. This review provides detailed guidelines for researchers and users of 3D printers to produce various printed foods with the desired shapes and appearances.

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“…On the other hand, layer height equal to the nozzle diameter led to the best performance in the cases of 3D printed mashed potato (Cui et al, 2022;, potato starch-protein (Shi et al, 2021), mixed vegetable gel (Y. Huang et al, 2022), red ginseng paste (Jo et al, 2021), and pectin gel (Vancauwenberghe et al, 2017).…”

Section: Layer Heightmentioning

confidence: 99%

“…When the layer height is less than the nozzle diameter (1 mm of layer height and 1.5 mm of nozzle diameter), the extrusion of fibers (peanut butter, cream cheese, fractionated animal fat, and rice starch gel) was noted to be flattened, resulting in better adhesion to a previously deposited layer (Nijdam et al., 2022). On the other hand, layer height equal to the nozzle diameter led to the best performance in the cases of 3D printed mashed potato (Cui et al., 2022; Liu, Bhandari, et al., 2018), potato starch‐protein (Shi et al., 2021), mixed vegetable gel (Y. Huang et al., 2022), red ginseng paste (Jo et al., 2021), and pectin gel (Vancauwenberghe et al., 2017).…”

Section: Effects Of Printing Parameters On Printing Defectsmentioning

confidence: 99%

Defects in 3D/4D food printing and their possible solutions: A comprehensive review

Phuhongsung

Zhang

Devahastin

et al. 2022

Comp Rev Food Sci Food Safe

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Abstract3D food printing has recently attracted significant attention, both from academic and industrial researchers, due to its ability to manufacture customized products in such terms as size, shape, texture, color, and nutrition to meet demands of individual consumers. 4D printing, which is a technique that allows evolution of various characteristics/properties of 3D printed objects over time through external stimulation, has also been gaining more attention. In order to produce defect‐free printed objects via both 3D and 4D printing, it is necessary to first identify the causes of defects and then their mitigation strategies. Comprehensive review on these important issues is nevertheless missing. The purpose of this review is to investigate causes and characteristics of defects occurring during and/or after 3D food printing, with a focus on how different factors affect the printing accuracy. Various techniques that can potentially minimize or eliminate printing defects and produce high‐quality 3D/4D printed food products without the need for time‐consuming trial and error printing experiments are critically discussed. Guidelines to avoid defects to improve the efficiency of future 3D/4D printed food production are given.

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Post-processing and printability evaluation of red ginseng snacks for three-dimensional (3D) printing

Cited by 34 publications

References 33 publications

Plaque removal effectiveness of 3D printed dental hygiene chews with various infill structures through artificial dog teeth

Plaque removal effectiveness of 3D printed dental hygiene chews with various infill structures through artificial dog teeth

Elaboration of dimensional quality in 3D‐printed food: Key factors in process steps

Defects in 3D/4D food printing and their possible solutions: A comprehensive review

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