A novel 3D food printing technique: achieving tunable porosity and fracture properties via liquid rope coiling
Abstrak
We present a 3D food printing (3DFP) method to create coiled structures, harnessing the liquid rope coiling effect as a rapid method of food printing with tunable fractural properties. By studying the printability and coil-forming ability of pea, carrot, and cookie dough inks, we identified optimal printing parameters to induce steady and controlled coiling, enabling the creation of coiled structures with tunable porosities using a single nozzle. Fracture profiles from post-processed coiled structures showed complex responses but presented direct correlations between the porosity and textural parameters, including hardness, brittleness, and initial stiffness. This study provides a foundation for the fabrication of coiled food structures using 3DFP and highlights its potential application in designing textural properties and a range of unique sensory experiences.
Topik & Kata Kunci
Penulis (5)
Aref Ghorbani
Sophia Jennie Giancoli
Seyed Ali Ghoreishy
Martijn Noort
Mehdi Habibi
Akses Cepat
- Tahun Terbit
- 2024
- Bahasa
- en
- Sumber Database
- arXiv
- Akses
- Open Access ✓