Arianna Dick

Bio: Arianna Dick is an academic researcher from University of Queensland. The author has contributed to research in topics: Guar gum & Xanthan gum. The author has an hindex of 5, co-authored 8 publications receiving 163 citations.

Texture Modification of 3D Printed Air-Fried Potato Snack by Varying Its Internal Structure with the Potential to Reduce Oil Content

Abstract: An air-fried 3D printed snack was developed to potentially provide consumer an alternative choice of potato snack with reduced oil. One cylindrical shape was firstly 3D printed with variable internal structures, followed by air-frying post-printing. The unfried printed samples well matched the designed geometry but with a slight shrinkage after air-frying process. Hardness and fracturability of air-fried potato snack, significantly affected by infill pattern, also significantly decreased when infill level decreased. The 100% infill printed and cast samples were observed with a serious puffing phenomenon during air-frying process. Finally, one kind of a food structure comprised of different parts illustrating multiple textures was developed by varying infill structure. The results suggested that the textural properties of the air-fried 3D printed potato snack could be modified by altering its internal structure, possibly offering a new way of oil reduction for potato-based snacks by creating customized internal structure by applying 3D printing.

Printability and textural assessment of modified-texture cooked beef pastes for dysphagia patients

Abstract: The printability and textural attributes of cooked beef pastes with xanthan gum (XG), guar gum (GG), k-carrageenan (KC), and locust bean gum (LB) added individually or as blends (50:50 ratios) in concentrations of 0.5% and 1% were analysed. Pastes with ease of extrusion displayed viscosities at rest ranging from 108±11 Pa.s to 350±26 Pa.s and viscosities at the estimated shear of extrusion (~50/s) of about 4.3 ± 0.1 Pa.s to 11.6 ± 0.3 Pa.s. Samples with higher 3D printing dimensional deviation showed increasing phase angles across frequencies, reaching 21.3 ± 0.8° and 23±1° and denoting less shape stability over time. In contrast, those with minimal or negligible deviation displayed either constant or decreased phase angles with values ranging between 13.2 ± 0.2° and 17.4 ± 0.7° In addition, the textural attributes by Texture Profile Analysis (TPA) and the International Dysphagia Diet Standardisation Initiative (IDDSI) testing methods suggested the application of the different formulations as modified-texture foods, potentially categorising into levels 5, 6 and 7 of the IDDSI framework.

A review of social science on digital agriculture, smart farming and agriculture 4.0: New contributions and a future research agenda

Abstract: While there is a lot of literature from a natural or technical sciences perspective on different forms of digitalization in agriculture (big data, internet of things, augmented reality, robotics, sensors, 3D printing, system integration, ubiquitous connectivity, artificial intelligence, digital twins, and blockchain among others), social science researchers have recently started investigating different aspects of digital agriculture in relation to farm production systems, value chains and food systems. This has led to a burgeoning but scattered social science body of literature. There is hence lack of overview of how this field of study is developing, and what are established, emerging, and new themes and topics. This is where this article aims to make a contribution, beyond introducing this special issue which presents seventeen articles dealing with social, economic and institutional dynamics of precision farming, digital agriculture, smart farming or agriculture 4.0. An exploratory literature review shows that five thematic clusters of extant social science literature on digitalization in agriculture can be identified: 1) Adoption, uses and adaptation of digital technologies on farm; 2) Effects of digitalization on farmer identity, farmer skills, and farm work; 3) Power, ownership, privacy and ethics in digitalizing agricultural production systems and value chains; 4) Digitalization and agricultural knowledge and innovation systems (AKIS); and 5) Economics and management of digitalized agricultural production systems and value chains. The main contributions of the special issue articles are mapped against these thematic clusters, revealing new insights on the link between digital agriculture and farm diversity, new economic, business and institutional arrangements both on-farm, in the value chain and food system, and in the innovation system, and emerging ways to ethically govern digital agriculture. Emerging lines of social science enquiry within these thematic clusters are identified and new lines are suggested to create a future research agenda on digital agriculture, smart farming and agriculture 4.0. Also, four potential new thematic social science clusters are also identified, which so far seem weakly developed: 1) Digital agriculture socio-cyber-physical-ecological systems conceptualizations; 2) Digital agriculture policy processes; 3) Digitally enabled agricultural transition pathways; and 4) Global geography of digital agriculture development. This future research agenda provides ample scope for future interdisciplinary and transdisciplinary science on precision farming, digital agriculture, smart farming and agriculture 4.0.

Direct Ink Writing: A 3D Printing Technology for Diverse Materials

Abstract: Additive manufacturing (AM) has gained significant attention due to its ability to drive technological development as a sustainable, flexible, and customizable manufacturing scheme. Among the various AM techniques, direct ink writing (DIW) has emerged as the most versatile 3D printing technique for the broadest range of materials. DIW allows printing of practically any material, as long as the precursor ink can be engineered to demonstrate appropriate rheological behavior. This technique acts as a unique pathway to introduce design freedom, multifunctionality, and stability simultaneously into its printed structures. Here, a comprehensive review of DIW of complex 3D structures from various materials, including polymers, ceramics, glass, cement, graphene, metals, and their combinations through multimaterial printing is presented. The review begins with an overview of the fundamentals of ink rheology, followed by an in‐depth discussion of the various methods to tailor the ink for DIW of different classes of materials. Then, the diverse applications of DIW ranging from electronics to food to biomedical industries are discussed. Finally, the current challenges and limitations of this technique are highlighted, followed by its prospects as a guideline toward possible futuristic innovations.

Xanthan gum의 생산과 응용

Abstract: 자연에서 얻어지는 고무질로서는 여러 가지 종류의 것이 많으나 한천, 알긴산염, 카라기난(Carrageenan), 퍼셀라란(furcellaran)등은 해조로부터 추출되며 Pectin, arabic gum, karaya gum, tragacanth gum, ghatti gum, guargum, 메뚜기콩고무(Locust been gum), 사이리엄고무(psyllium seed gum)등은 식물로부터 추출된다. 특히 이외에도 미생물에서 분비되는 고무질인 다당(多糖)으로는 dextran, curdlan, pullulau, 잔산고무(Xanthan gum)등도 최근에 알려진 고무질이다. 여기에서는 미생물이 생산하는 고무질인 다당(多糖)인 Xanthan gum이 새로히 식품첨가물로 지정되었기에 Xanthan gum의 발견내역, 성질, 생산과 응용면을 소개한다.

Applications of 3D Printing in Food Processing

Abstract: 3D printing is an innovation that promises to revolutionize food formulation and manufacturing processes. Preparing foods with customized sensory attributes from different ingredients and additives has always been a need. The competency that additive manufacturing offers has been among the key reasons for its success in food processing applications. In this work, an up-to-date review on insight into the properties of printing material supplies and its effect on printing processes is presented. A detailed note on the globalization of customized printed foods, personalized nutrition, and applications in food packaging to highlight the range of applications of 3D printing in the food industry is also given. Importantly, key challenges in 3D food printing, emphasizing the need for future research in this field are elaborated.