Enhancing the printability of food inks and the structural stability of 3D-printed food through additive food manufacturing
Loading...
Authors
Meeting name
Sponsors
Date
Journal Title
Format
Thesis
Subject
Abstract
Three-dimensional (3D) food printing is an innovative application of additive manufacturing (AM) technology that enables the layer-by-layer deposition of food materials to achieve target objects, offering numerous advantages such as customization, personalization, design flexibility, and cost-effectiveness. 3D food printing offers personalized food for individuals with chewing and swallowing difficulties. It enables on-demand meal production and personalized nutrition for military and space applications. Moreover, it addresses food security and sustainability challenges by utilizing and optimizing alternative food sources to minimize food waste and costs. Initially, AM technology unitized non-food materials, which involved extreme conditions. However, recent advancements have introduced food materials suitable for 3D printing. Therefore, this research aimed to create starch-based foods that are suitable for extrusion-based 3D printing and can maintain their structure after extrusion. In this study, potato starch was used as the main ingredient, as it is one of the preferred polymers in 3D printing technology due to its unique physiochemical properties. Sodium alginate and kelp extract (Laminaria japonica) were selected as hydrocolloids to investigate their effect on printability and the structural properties of the 3D-printed samples. To assess the dimensional and structural properties of the printed samples, various infill densities (20 percent, 40 percent, and 60 percent) and designs (line, concentric, and grid) were employed. The addition of sodium alginate and kelp extract improved the rheological properties, and higher infill density enabled the samples to maintain their structure after being extruded. These results demonstrate the effect of printing material printability and the internal structure of printed samples on 3D printing behaviors.
Table of Contents
DOI
PubMed ID
Degree
M.S.