Stability of 3D printing using a mixture of pea protein and alginate: Precision and application of additive layer manufacturing simulation approach for stress distribution

Oyinloye, Timilehin Martins; Yoon, Won Byong

doi:10.1016/j.jfoodeng.2020.110127

Cited by 69 publications

(38 citation statements)

References 35 publications

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“…The textural properties more commonly studied are hardness, cohesiveness, springiness, adhesiveness, chewiness, and gumminess [ 9 , 20 , 50 , 51 ]. Hardness is the force necessary to cause a certain level of deformation and the capacity of the food product to retain its shape.…”

Section: Food Texturementioning

confidence: 99%

“…Springiness is associated with the samples’ elasticity and its capability to restore its original structure after compression. Lastly, gumminess and chewiness are associated with the energy needed to fragment and masticate the food, respectively, with gumminess only applied for semi-solid foods and chewiness for solid foods [ 34 , 51 , 52 , 53 ].…”

Section: Food Texturementioning

confidence: 99%

Section: Designing Food Texture With 3d Printingmentioning

confidence: 99%

“…FEM-based software was also used in the prediction of the mechanical properties and the optimization of the printing conditions of pea-protein/alginate mixtures and in the comparison of two 3D printers with different extrusion mechanisms (syringe-based and screw-based) [ 51 , 112 ]. Oyinloye and Yoon [ 51 ] applied FEM-based simulations to obtain a geometric model that conferred the printed product, made with pea-protein/alginate mixtures, better structural and thermomechanical properties. By simulating the stress and temperature, in addition to the total deformation of a cylindrical structure, it was possible to infer that these parameters were dependent on the layer thickness, with thicker layers (1 mm) resulting in greater structure deformation [ 51 ].…”

Section: Designing Food Texture With 3d Printingmentioning

confidence: 99%

“…Oyinloye and Yoon [ 51 ] applied FEM-based simulations to obtain a geometric model that conferred the printed product, made with pea-protein/alginate mixtures, better structural and thermomechanical properties. By simulating the stress and temperature, in addition to the total deformation of a cylindrical structure, it was possible to infer that these parameters were dependent on the layer thickness, with thicker layers (1 mm) resulting in greater structure deformation [ 51 ]. This study demonstrated that these simulations can be used to achieve more complex geometrical structures with predefined properties [ 51 ].…”

Section: Designing Food Texture With 3d Printingmentioning

confidence: 99%

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Food Texture Design by 3D Printing: A Review

Pereira

Barroso

Gil

2021

Foods

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An important factor in consumers’ acceptability, beyond visual appearance and taste, is food texture. The elderly and people with dysphagia are more likely to present malnourishment due to visually and texturally unappealing food. Three-dimensional Printing is an additive manufacturing technology that can aid the food industry in developing novel and more complex food products and has the potential to produce tailored foods for specific needs. As a technology that builds food products layer by layer, 3D Printing can present a new methodology to design realistic food textures by the precise placement of texturing elements in the food, printing of multi-material products, and design of complex internal structures. This paper intends to review the existing work on 3D food printing and discuss the recent developments concerning food texture design. Advantages and limitations of 3D Printing in the food industry, the material-based printability and model-based texture, and the future trends in 3D Printing, including numerical simulations, incorporation of cooking technology to the printing, and 4D modifications are discussed. Key challenges for the mainstream adoption of 3D Printing are also elaborated on.

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