Designing hydrocolloid based food-ink formulations for extrusion 3D printing

Azarmidokht Gholamipour-Shirazi; Ian T. Norton; Tom Mills

doi:10.1016/j.foodhyd.2019.04.011

Designing hydrocolloid based food-ink formulations for extrusion 3D printing

Azarmidokht Gholamipour-Shirazi, Ian T. Norton, Tom Mills

Chemical Engineering

Research output: Contribution to journal › Article › peer-review

31 Citations (Scopus)

428 Downloads (Pure)

Abstract

Cold extrusion 3D food printing is an emerging technology which enables the manufacture of food in different shapes and structures and offers huge potential for personalised food products. This study investigates rheological properties and printability (shape fidelity) of food-grade hydrocolloid pastes. From this study, it was found that if the phase angle is in the range of 3°–15° and the relaxation exponent is in the range of 0.03–0.13 the paste material is printable, which means that it can support its own-weight if printed. As the demand for inks for 3D printing increases, rheological measurements can rapidly assist with the development of new ink feedstocks.

Original language	English
Pages (from-to)	161-167
Number of pages	7
Journal	Food Hydrocolloids
Volume	95
Early online date	15 Apr 2019
DOIs	https://doi.org/10.1016/j.foodhyd.2019.04.011
Publication status	Published - Oct 2019

Keywords

Cold extrusion
Food 3D printing
Phase angle
Relaxation exponent
Rheological characterization

ASJC Scopus subject areas

Food Science
Chemistry(all)
Chemical Engineering(all)

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10.1016/j.foodhyd.2019.04.011

Gholamipour-Shirazi_et_al_Designing_hydrocolloid_based_Food_Hydrocolloids_2019
Checked for eligibility: 16/04/2019 https://doi.org/10.1016/j.foodhyd.2019.04.011
Accepted author manuscript, 1.23 MBLicence: Creative Commons: Attribution-NonCommercial-NoDerivs (CC BY-NC-ND)

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title = "Designing hydrocolloid based food-ink formulations for extrusion 3D printing",

abstract = "Cold extrusion 3D food printing is an emerging technology which enables the manufacture of food in different shapes and structures and offers huge potential for personalised food products. This study investigates rheological properties and printability (shape fidelity) of food-grade hydrocolloid pastes. From this study, it was found that if the phase angle is in the range of 3°–15° and the relaxation exponent is in the range of 0.03–0.13 the paste material is printable, which means that it can support its own-weight if printed. As the demand for inks for 3D printing increases, rheological measurements can rapidly assist with the development of new ink feedstocks.",

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AB - Cold extrusion 3D food printing is an emerging technology which enables the manufacture of food in different shapes and structures and offers huge potential for personalised food products. This study investigates rheological properties and printability (shape fidelity) of food-grade hydrocolloid pastes. From this study, it was found that if the phase angle is in the range of 3°–15° and the relaxation exponent is in the range of 0.03–0.13 the paste material is printable, which means that it can support its own-weight if printed. As the demand for inks for 3D printing increases, rheological measurements can rapidly assist with the development of new ink feedstocks.

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Designing hydrocolloid based food-ink formulations for extrusion 3D printing

Abstract

Keywords

ASJC Scopus subject areas

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