Impact of Mechanical and Microstructural Properties of Potato Puree-Food Additive Complexes on Extrusion-Based 3D Printing

Abstract

This paper studies the applicability of extrusion-based 3D printing for constructing novel shapes from potato puree and the effects of four additives (agar, alginate, lecithin and glycerol) added separately at three concentrations (0.5, 1, 1.5%) on the internal strength, mechanical properties, microstructure and color of potato puree. The printability of the potato puree and the mixtures was assayed by examining the consistency of the extrusions and the stability and accuracy of the printed patterns. The results indicate that better printing was achieved at a nozzle height of 0.5 cm and a nozzle diameter of 4 mm, with concentrations of alginate and agar between 0.5-1.5% and 0.5-1%, respectively, providing the best printability and end-product stability, which was attributed to their respective high mechanical characteristics and specific mechanical energy (SME) values. Scanning electron microscopy (SEM) revealed that more convolutions were induced in the potato puree upon the addition of agar or alginate, which increased the puree stability. Three-dimensional printing did not significantly affect the surface color parameters of the final product. This study showed that the 3D printing process is a critical factor for initializing the production of customized healthy products.

Understanding the structure and rheological properties of potato starch induced by hot-extrusion 3D printing

“…PS concentration and printing temperature can be two of the key factors in controlling the printability during the HE-3DP process (Dankar, Pujolà, El Omar, Sepulcre, & Haddarah, 2018). A high PS concentration means a greater number of starch chains in the system, which increases the chance of hydrogen bonding and chain entanglement, thus increasing the viscosity and storage modulus of the starch paste (Guo, Hu, Zhang, & Du, 2016).…”

How to Formulate for Structure and Texture via Medium of Additive Manufacturing-A Review

“…For 3D printed foods that do not require post-processing treatment (e.g., cooking, baking), such as mashed potato, chocolate, and cheese, the studies commonly assess how the rheological and mechanical properties [90,91] of food materials or the printing parameters (nozzle size, printing speed) [2,92] affect the printability. Few studies have taken into account the effect of post-printing treatment on the 3D printed samples.…”

Assessing Mechanical and Rheological Properties of Potato Puree: Effect of Different Ingredient Combinations and Cooking Methods on the Feasibility of 3D Printing

“…Samples were placed in a standard-sized cylinder. During the test, the disc penetrated a distance of 30 mm at a speed of 2 mm•s −1 , (recording a maximum force) after which the probe returned to the original position [2]. The 'peak' or maximum force is taken as a measurement of firmness-the higher the value, the firmer the sample.…”

“…In fact, 3D printing is an innovative additive manufacturing technology that aims to produce innovative shapes with customized food structures and personalized food nutrition sources for an individual person. All the newly published research in the field of 3D food printing focuses on optimizing and characterizing the properties of the printed substrate for achieving best printability [2,3]. For instance, Hamilton et al [4] analyzes the rheological and structural properties of commercial breakfast spreads, Vegemite and Marmite, on the feasibility of 3D printing, while Severini et al [5] linked the assessment of the rheological properties of cereal-based snacks enriched with edible insects to their compatibility with extrusion 3D printing.…”