Printing a blend of fruit and vegetables. New advances on critical variables and shelf life of 3D edible objects

Severini, C.; Derossi, A.; Ricci, Ilde; Caporizzi, Rossella; Fiore, Anna

doi:10.1016/j.jfoodeng.2017.08.025

Cited by 194 publications

(99 citation statements)

References 24 publications

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“…Through previous studies, Cura, Repetier, and Slic3r were found to be the most mentioned slicing software for food 3D printer management (Kim, Bae, & Park, ; Liu et al., ; Severini, Derossi, Ricci, Caporizzi, & Fiore, ; Yang, Zhang, Prakash, & Liu, ). These software showed wide applicability for FDM 3D printers and computer systems.…”

Section: D Model Slicingmentioning

confidence: 99%

“…Otherwise, since the present food 3D printer mostly uses the stepping motor as the driver of the nozzle moving, the moving speed of nozzle usually cannot be too quick to avoid step out and so on causes the accuracy distortion problems. According to the previous studies, the nozzle speed was suggested to be set around 10 to 60 mm/s (Liu et al., ; Severini et al., ; Wang, Zhang, Bhandari, & Yang, ). However, for the different food formulations, variation in viscosities will affect the extrusion rate of filament, and thus, influence the critical nozzle speed.…”

Section: D Model Slicingmentioning

confidence: 99%

“…Besides to the printers designing parameters and the material property, parameter settings in slicing software are also critical for printing precision and structural properties of printed objects (Dankar, Haddarah, Omar, Sepulcre, & Pujolà, 2018;Liu et al, 2017). Also, printing parameters such as extrusion rate and nozzle speed are crucial for printing efficiency (Severini et al, 2018). These parameter settings have been widely studied in previous studies that will be discussed in following sections.…”

Section: Parameters Setting In Slicing Softwarementioning

confidence: 99%

“…speed was suggested to be set around 10 to 60 mm/s (Liu et al, 2017;Severini et al, 2018;Wang, Zhang, Bhandari, & Yang, 2018). However, for the different food formulations, variation in viscosities will affect the extrusion rate of filament, and thus, influence the critical nozzle speed.…”

Section: Parameters Setting In Slicing Softwarementioning

confidence: 99%

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

Guo

Zhang

Bhandari

2019

Comp Rev Food Sci Food Safe

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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Section: D Model Slicingmentioning

confidence: 99%

Section: D Model Slicingmentioning

confidence: 99%

Section: Parameters Setting In Slicing Softwarementioning

confidence: 99%

Section: Parameters Setting In Slicing Softwarementioning

confidence: 99%

See 2 more Smart Citations

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

Guo

Zhang

Bhandari

2019

Comp Rev Food Sci Food Safe

114

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“…The most common edible inks are chocolate, oils, gelatin, paste, mash, mashed potatoes, cream, sugar, cheese, and etc . In addition to the traditional food ingredients mentioned above, edible inks are also produced from some high‐protein seafood and insect species . Ink is made using nature‐compatible binders such as carboxymethyl cellulose (CMC), starch derivatives, PVA, propanediol, maltose, gum arabic, sucrose, chitosan, and many resin derivatives.…”

Section: Introductionmentioning

confidence: 99%

Natural ink production and printability studies for smart food packaging

Ozcan

Kandırmaz

2020

Color Research & Application

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Versatile smart packages provide information on the freshness of the content and help protect the content from microorganisms. In this sense, in this study both natural antimicrobial properties and pH sensitive natural dyes were obtained from red beet. Inks were prepared and printed using this dye and their suitability for smart packaging was investigated. For this purpose, red beet was cut into small sizes and mixed separately in ethanol and water (1:2) at 200 rpm. The betaine dye was taken up in solvent. These solvents were removed with evaporator and precipitated with centrifugation and dried in a vacuum oven. The chemical structure of the obtained dye was illuminated by Attenuated Total Reflection‐Fourier Transform Infrared Spectroscopy (ATR‐FTIR). The color character was determined by UV spectroscopy. Pink colored natural ink was produced by using ink varnish with carboxymethyl cellulose polymer and solid dye. Screen printing was made with this ink and the color, gloss, and lightfastness characters of prints were examined. Antimicrobial effects of the obtained prints were measured against Staphylococcus aureus and Escherichia coli. Mordanting studies were performed with (KAl[SO4]2.12H2O) and change in color character was measured. The prints produced using the red beet extract have a yellow‐orange color in the basic state; in acid cases it was determined to have a pink‐purple color. In addition, it has been found that the ink prints obtained from red beet have antimicrobial properties against bacteria. Results prove that produced samples have good antimicrobial, pH indicator, and printability properties. This colorant can be used in smart food packaging.

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