Investigating the feasibility of supply chain-centric business models in 3D chocolate printing: A simulation study

Jia, Fu; Wang, Xiaofeng; Mustafee, Navonil; Hao, Liang

doi:10.1016/j.techfore.2015.07.026

Cited by 111 publications

(74 citation statements)

References 28 publications

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“…This is because, samples containing more than 20% WS for maximum gelation require amount of free water is not available. Hence, lack of water restricts maximum swelling, hinders amylose leaching, and decreases granule disruption which resulted in lower viscosity development (Jia et al, ; Zhang et al, ).…”

Section: Resultsmentioning

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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Section: Resultsmentioning

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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“…The added amount of the formulation material was set as follows: gelatin (10 g), cornstarch (20 g), sucrose (10 g), EWP (15 g), and total deionized water (250 mL). The variable parameters were as follows: gelatin (i.e., 7,9,11,13,15, and 17 g), cornstarch (i.e., 14,16,18,20,22, and 24 g), sucrose (i.e., 6,8,10,12,14, and 16 g), and EWP (i.e., 9, 11, 13, 15, 17, and 19 g). Then, the formulation parameters were optimized through RSM.…”

Section: Experimental Design and Optimization Of The Printing Formulamentioning

confidence: 99%

“…Suitable materials can be mixed using 3D printing technology and then processed into various intricate shapes and structures, which are impossible to be made or uneconomical to produce under traditional manufacturing practices [5]. With 3D printing technology, food processing or preparation technologies have emerged in the digital age [6]. software component, and (iii) an extruder and cooling system.…”

Section: Introductionmentioning

confidence: 99%

Optimization of the Formulation and Properties of 3D-Printed Complex Egg White Protein Objects

Liu

Yang

Bhandari

et al. 2020

Foods

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The 3D printing of foods is an emerging technique for producing unique and complex food items. This study presents the optimization of a new formulation for 3D printing foods on the basis of a complex system, which contains egg white protein (EWP), gelatin, cornstarch, and sucrose. The effects of different formulations on the rheological properties and the microstructure of the printing system were investigated. The formulation was optimized through response surface methodology, and a central composite design was adopted. The optimum formulation of the 3D mixture printing system was made of gelatin (14.27 g), cornstarch (19.72 g), sucrose (8.02 g), and EWP (12.98 g) in 250 mL of total deionized water with a maximum sensory evaluation score of 34.47 ± 1.02 and a viscosity of 1.374 ± 0.015 Pa·s. Results showed that the viscosity of the formulation correlated with the sensory evaluation score. The rheological properties and tribological behavior of the optimum formulation significantly differed from those of other formulations. A viscosity of 1.374 Pa·s supported the timely flow out of the printing material from the nozzle assisting 3D printability. Thus, 3D printing based on the egg white protein mixture system is a promising method for producing complex-shaped food objects.

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“…Foodjet Company had used pneumatic membrane nozzle jets to deposit selected material drops onto pizza bases, biscuits, and cupcakes by the Inkjet printing process [18]. Fu Jia et al investigated the feasibility of supply-chain-centric business models in 3D chocolate printing and provided suggestions for color requirements of commercial chocolate produced By the food 3D printer [19]. The above instances provided color surface but just simple pure color.…”

Section: Food-based Color 3d Printingmentioning

confidence: 99%

Color 3D Printing: Theory, Method, and Application

Chen¹,

Chen²,

Yu³

et al. 2016

New Trends in 3D Printing

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Our research team proposes a colored manufacturing technology with a layer-bylayer printing process. Using digital inkjet printing in layer-by-layer printing color graphics, a further low-cost color 3D Printing (3DP) technology can be developed. It can provide an integrated way to prototype and reproduce 3D objects, from concept to design and manufacturing. Ultimately, with fast graphics printing method, it guarantees a feasible way to further promote cultural and creative products.

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Investigating the feasibility of supply chain-centric business models in 3D chocolate printing: A simulation study

Cited by 111 publications

References 28 publications

Study on 3D printing of orange concentrate and material characteristics

Study on 3D printing of orange concentrate and material characteristics

Optimization of the Formulation and Properties of 3D-Printed Complex Egg White Protein Objects

Color 3D Printing: Theory, Method, and Application

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