Color 3D printing of pulped yam utilizing a natural pH sensitive pigment

Wang, Ruiyuan; Li, Zhihua; Shi, Jiyong; Holmes, Melvin; Wang, Xinyu; Zhai, Xiaodong; Huang, Xiaowei; Zhang, Xiaobo

doi:10.1016/j.addma.2021.102062

Cited by 17 publications

(6 citation statements)

References 50 publications

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“…The second reason for the immense focus on 4D-stimulated color change is that the color of food systems is an imperative deterministic factor in the sensory perception and consumer acceptance [50]. Currently, the research and application of stimulated color change in the 4D printing literature can be categorized into four main categories of stimulation [26,49,[51][52][53][54][55][56][57][58]:…”

Section: Stimulated Color Changementioning

confidence: 99%

“…The second reason for the immense focus on 4D-stimulated color change is that the color of food systems is an imperative deterministic factor in the sensory perception and consumer acceptance [ 50 ]. Currently, the research and application of stimulated color change in the 4D printing literature can be categorized into four main categories of stimulation [ 26 , 49 , 51 , 52 , 53 , 54 , 55 , 56 , 57 , 58 ]: Mass diffusion—internal pH stimuli; Post-processing—external pH stimuli; Post-processing—dehydration; Microbiological metabolism—internal pH stimuli. …”

Section: Programmed Functionality In Printed Food Structuresmentioning

confidence: 99%

“…A pH-stimulated color change in the form of mass diffusion is the most studied 4D printing effect in the scientific literature. For this application, some studies have utilized extracted pH-sensitive pigments, such as anthocyanins and curcumin from plant-based sources in the printed food material systems [ 52 , 55 , 56 ]. However, most scientific investigations are performed by the 3D printing of ingredients that are natively rich with pH-responsive bioactive compounds, such as beetroot, purple sweet potato, and red cabbage [ 49 , 54 ].…”

Section: Programmed Functionality In Printed Food Structuresmentioning

confidence: 99%

See 2 more Smart Citations

Four-Dimensional (4D) Printing of Dynamic Foods—Definitions, Considerations, and Current Scientific Status

Fahmy,

Derossi,

Jekle

2023

Foods

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Since its conception, the application of 3D printing in the structuring of food materials has been focused on the processing of novel material formulations and customized textures for innovative food applications, such as personalized nutrition and full sensory design. The continuous evolution of the used methods, approaches, and materials has created a solid foundation for technology to process dynamic food structures. Four-dimensional food printing is an extension of 3D printing where food structures are designed and printed to perform time-dependent changes activated by internal or external stimuli. In 4D food printing, structures are engineered through material tailoring and custom designs to achieve a transformation from one configuration to another. Different engineered 4D behaviors include stimulated color change, shape morphing, and biological growth. As 4D food printing is considered an emerging application, imperatively, this article proposes new considerations and definitions in 4D food printing. Moreover, this article presents an overview of 4D food printing within the current scientific progress, status, and approaches.

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Section: Stimulated Color Changementioning

confidence: 99%

“…The second reason for the immense focus on 4D-stimulated color change is that the color of food systems is an imperative deterministic factor in the sensory perception and consumer acceptance [ 50 ]. Currently, the research and application of stimulated color change in the 4D printing literature can be categorized into four main categories of stimulation [ 26 , 49 , 51 , 52 , 53 , 54 , 55 , 56 , 57 , 58 ]: Mass diffusion—internal pH stimuli; Post-processing—external pH stimuli; Post-processing—dehydration; Microbiological metabolism—internal pH stimuli. …”

Section: Programmed Functionality In Printed Food Structuresmentioning

confidence: 99%

Section: Programmed Functionality In Printed Food Structuresmentioning

confidence: 99%

See 1 more Smart Citation

Four-Dimensional (4D) Printing of Dynamic Foods—Definitions, Considerations, and Current Scientific Status

Fahmy,

Derossi,

Jekle

2023

Foods

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show abstract

“…While there are similarities between 4D printing and 3D printing in the creation of 3D model designs and the use of 3D printer equipment [ 13 ], the main differences are in the selection of smart materials and the creation of smart models or structures. In 4D printing, these choices can control changes in the color [ 14 ] and shape of the printed object [ 15 ]. Four-dimensional printing shows great potential for development in the food industry [ 16 ].…”

Section: Introductionmentioning

confidence: 99%

Simulation of Starch Gel Printing and Deformation Process Using COMSOL

Qin,

Li,

Zou

et al. 2024

Foods

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The food industry holds immense promise for 3D printing technology. Current research focuses mainly on optimizing food material composition, molding characteristics, and printing parameters. However, there is a notable lack of comprehensive studies on the shape changes of food products, especially in modeling and simulating deformations. This study addresses this gap by conducting a detailed simulation of the starch gel printing and deformation process using COMSOL Multiphysics 6.2 software. Additive manufacturing (AM) technology is widely acclaimed for its user-friendly operation and cost-effectiveness. The 3D printing process may lead to changes in part dimensions and mechanical properties, attributable to the accumulation of residual stresses. Studies require a significant amount of time and effort to discover the optimal composition of the printed material and the most effective deformed 3D structure. There is a risk of failure, which can lead to wasted resources and research delays. To tackle this issue, this study thoroughly analyzes the physical properties of the gel material through COMSOL Multiphysics 6.2 software, It simulates the heat distribution during the 3D printing process, providing important insights into how materials melt and solidify. Three-part models with varying aspect ratios were meticulously designed to explore shape changes during both the printing process and exposure to an 80 °C environment, employing NMR and rheological characterization. Using the generalized Maxwell model for material simulation in COMSOL Multiphysics, the study predicted stress and deformation of the parts by analyzing solid heat transfer and solid mechanics physical fields. Simulation results showed that among three models utilizing a gel-PET plastic membrane bilayer structure, Model No. 1, with the largest aspect ratio, exhibited the most favorable deformation under an 80 °C baking environment. It displayed uniform bending in the transverse direction without significant excess warpage in the edge direction. In contrast, Models No. 2 and No. 3 showed varying degrees of excess warpage at the edges, with Model No. 3 exhibiting a more pronounced warpage. These findings closely aligned with the actual printing outcomes.

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“…Currently, color reproduction in 3D printing basically relies on the textured color of the material or adhesive, which is affected by the color conversion algorithm and digital transmission model. For example, Wang et al explored the color change properties of natural pH-sensitive pigments using an electrolytic method to achieve hue control in 3D printing by adjusting the potential [ 14 ]. Meanwhile, Wei et al presented the response surface methodology to determine the optimal color specification to compensate for the color deviation between the measured color of the sample using PolyJet 3D printing and the target digital color [ 15 ].…”

Section: Introductionmentioning

confidence: 99%

Developing a Quality Evaluation System for Color Reproduction of Color 3D Printing Based on MATLAB Multi-Metrics

2023

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Color 3D printing has been widely used in many fields such as cultural, medical, industrial, and food. The color reproduction accuracy of 3D printed products in these fields is becoming increasingly demanding, which requires more reproduction methods and practical tools. At present, most color 3D printing devices use one quantitative index, that is, color difference, to directly predict the color reproduction quality. However, this single quantitative index is not optimal for the curved surface of 3D printed color objects. Based on color evaluation principles, in this study, five new quantitative metrics consisting of color gamut comparison index, color SSIM index, color FSIM index, iCID index, and subjective scaling values are proposed for comparison, and the corresponding GUI design and code implementation of new color quality evaluation system are performed by MATLAB. Moreover, the comprehensive color assessment of color 3D printed products is confirmed by utilizing standard image acquisition and microscopic imaging methods that are not limited to printing materials and sampling locations. The operation of this system is validated to provide interactivity, simplicity and high efficiency. As a result, the system can provide new valuable feedback for color separation and output calibration of color 3D printing devices.

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Color 3D printing of pulped yam utilizing a natural pH sensitive pigment

Cited by 17 publications

References 50 publications

Four-Dimensional (4D) Printing of Dynamic Foods—Definitions, Considerations, and Current Scientific Status

Four-Dimensional (4D) Printing of Dynamic Foods—Definitions, Considerations, and Current Scientific Status

Simulation of Starch Gel Printing and Deformation Process Using COMSOL

Developing a Quality Evaluation System for Color Reproduction of Color 3D Printing Based on MATLAB Multi-Metrics

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