3D Printing of Meso-Decorated Gels and Foods

Gong, Jin; Shitara, Mariko; Serizawa, Ryo; Makino, Masato; Kabir, M. Hasnat; Furukawa, Hidemitsu

doi:10.4028/www.scientific.net/msf.783-786.1250

Cited by 13 publications

(5 citation statements)

References 4 publications

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“…The term 'inkjet printing' in food printing literature has often been used to describe binder jetting (Nachal, Moses, Karthik, & Anandharamakrishnan, 2019) and pneumatic jetting (Godoi et al, 2016;Gong et al, 2014;Jiang et al, 2019;Sun et al, 2015), thereby introducing occasional ambiguity. In this article, jetting techniques will be referred to as specifically as possible in order to avoid confusion.…”

Section: Piezoelectric Inkjet Printingmentioning

confidence: 99%

Jetting-based 3D printing of edible materials

Vadodaria

Mills

2020

Food Hydrocolloids

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Section: Piezoelectric Inkjet Printingmentioning

confidence: 99%

Jetting-based 3D printing of edible materials

Vadodaria

Mills

2020

Food Hydrocolloids

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“…Complex food mixtures like fruit puree or concentrates can be converted into different attractive constructs which are not possible by traditional means of food processing (Antlej & Russo, 2015;Hamilton et al, 2017). Up to date, different gel systems and slurry-type non-food materials have been studied for 3DP (Bakarich et al, 2017;Gong et al, 2014;Shitara et al, 2015). To 3DP a multicomponent system like food/food mixtures, it is necessary to achieve proper flow properties so that the mixtures could be extruded and as well as retain the structure of printed objects after printing.…”

Section: Introductionmentioning

confidence: 99%

Study on 3D printing of orange concentrate and material characteristics

Azam

Zhang

Mujumdar

et al. 2018

J Food Process Engineering

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Three‐dimensional (3D) food printing is a promising technology that attracted the attention of both academia and industry since it is considered as a major paradigm shift in the fabrication of intricate and personalized food design with the choices of altering the nutritional profile. In this study, 3D printing (3DP) properties of orange leather (OL) were characterized and simultaneously comparative assessment was carried out while making it from orange concentrate (OC) by adding varying proportions (15, 20, 25, and 30%) of wheat starch (WS). Rheological data suggest that steam cooking of OC–WS mixture for 16 ± 0.5 min exhibit shear‐thinning behavior, which is essential for extrusion‐type 3DP of food mixtures. A variation of 5% WS with OC significantly increase the yield stress (τ0) and viscosity (n). Nuclear magnetic resonance (NMR) study revealed that the maximum amount of partially immobilized water was converted to bound water and developed the highest mechanical strength but poor extrudability for 30% WS containing sample. Texture profile analysis suggests that the 20% WS containing samples provide the best mastication properties among the four samples. To optimize the printing conditions and test the reproducibility of OL 3DP process effects of nozzle diameter (dn), nozzle tip‐print bed height (hc), extrusion rate (vd), and nozzle moving speed (vn) were tested experimentally. It was found that, at dn = 1.5 mm, hc = 1.54 ± 0.02 mm, vd = 245 mm3/s, and vn = 35 mm/s the printed objects remain consistent, achieve the best resolution and maximum fidelity. Practical applications The 3D food printing process has a great potential to improve the quality and utility of the food and food products. The 3DP of fruit concentrates combined with healthy additives, bioactive compounds could be a novel attractive way for fabricating food to serve people with special requirements, as a snack item or cold dish before main meal. This study suggests that, food mixtures with similar rheological, moisture, and textural properties at similar printing conditions could be used as supply material, that is, the “ink” for an extrusion‐type 3D food printer.

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“…Crystalline gels are gels with high crystallinity polymerized by introducing crystalline side-chains into the three-dimensional structure. Many crystalline gels have been synthesized [ 1 , 2 , 3 , 4 , 5 , 6 , 7 ]. TSGs are a kind of crystalline gel, and they are expected to apply in the fields of medical, robotics, as well as daily life [ 1 , 5 , 8 ].…”

Section: Introductionmentioning

confidence: 99%

“…Many crystalline gels have been synthesized [ 1 , 2 , 3 , 4 , 5 , 6 , 7 ]. TSGs are a kind of crystalline gel, and they are expected to apply in the fields of medical, robotics, as well as daily life [ 1 , 5 , 8 ]. The melting of side-chain crystals leads to the changing behavior in the physical properties, especially in viscosity, volume, and mechanical strength.…”

Section: Introductionmentioning

confidence: 99%

Processing and Thermal Response of Temperature-Sensitive-Gel(TSG)/Polymer Composites

et al. 2018

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Temperature-sensitive gels (TSGs) are generally used in the fields of medical, robotics, MEMS, and also in daily life. In this paper, we synthesized a novel TSG with good thermal durability and a lower melting temperature below 60 • C. We discussed the physical properties of he TSG and found it provided excellent thermal expansion. Therefore, we proposed the usage of TSG to develop a strategic breathable film with controllable gas permeability. The TSG particles were prepared firstly and then blended with linear low-density polyethylene/calcium carbonate (LLDPE/CaCO 3 ) composite to develop microporous TSG/LLDPE/CaCO 3 films. We investigated the morphology, thermal, and mechanical properties of TSG/LLDPE/CaCO 3 composite films. The film characterization was conducted by gas permeability testing and demonstration temperature control experiments. The uniformly porous structure and the pore size in the range of 5-40 µm for the TSG/LLDPE/CaCO 3 composite films were indicated by SEM micrographs. The demonstration temperature control experiments clearly proved the effect of the controllable gas permeability of the TSG and, more promisingly, the great practical value and application prospects of this strategic effect for the temperature-sensitive breathable film was proved.

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3D Printing of Meso-Decorated Gels and Foods

Cited by 13 publications

References 4 publications

Jetting-based 3D printing of edible materials

Jetting-based 3D printing of edible materials

Study on 3D printing of orange concentrate and material characteristics

Processing and Thermal Response of Temperature-Sensitive-Gel(TSG)/Polymer Composites

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