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Impact of rheological properties of mashed potatoes on 3D printing

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TLDR
In this paper, the rheological properties of the mashed potatoes with addition of potato starch (PS) and their 3D printing behavior were investigated, and the correlation between the formulation and processability during 3D print was established.
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This article is published in Journal of Food Engineering.The article was published on 2018-03-01 and is currently open access. It has received 335 citations till now.

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3D printing: printing precision and application in food sector

TL;DR: Wang et al. as mentioned in this paper collected and analyzed the information on how to achieve a precise and accurate food printing, and reviewed the application of 3D printing in several food areas, as well as give some proposals and provide a critical insight into the trends and challenges to 3D food printing.
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Investigation on lemon juice gel as food material for 3D printing and optimization of printing parameters

TL;DR: In this article, the authors investigated the effect of potato starch (10, 12.5, 15, 17.5 and 20 g/100 g) on the rheological properties and mechanical properties of lemon juice gels.
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Linking rheology and printability of a multicomponent gel system of carrageenan-xanthan-starch in extrusion based additive manufacturing

TL;DR: In this article, a gel model system composed of carrageenan-xanthan-starch was prepared for an extrusion-based 3D food printer, and the 3D printing process was divided into three stages and the corresponding rheological properties of inks for each stage were determined, namely extrusion stage (yield stress, viscosity and shear-thinning behaviour), recovery stage (shear recovery and temperature recovery properties) and self-supporting stage (complex modulus G* and yield stress at room temperature).
Journal ArticleDOI

Current advances and future perspectives of 3D printing natural-derived biopolymers.

TL;DR: This paper reviews the state-of-the-art in terms of 3D printing technology using natural-derived feedstocks, including lignocellulose, starch, algae, and chitosan-based biopolymers, and proposes a strategical development roadmap with identified material property requirements, key challenges, as well as possible solutions.
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3D printing technology: the new era for food customization and elaboration.

TL;DR: The benefits and limitations of 3D food printing were critically reviewed from a different perspective while providing ample mechanisms to overcome those barriers.
References
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Journal ArticleDOI

Direct Ink Writing of Three‐Dimensional Ceramic Structures

TL;DR: In this article, both droplet-and filament-based direct ink writing (DIW) techniques are presented, and various ink designs and their corresponding rheological behavior, ink deposition mechanics, potential shapes and the toolpaths required.
Journal ArticleDOI

3d printing technologies applied for food design: Status and prospects

TL;DR: In this paper, the authors review the use of 3D printing techniques to design food materials and bring a new insight into how essential food material properties behave during application of additive manufacturing techniques.
Journal ArticleDOI

Additive manufacturing for the food industry

TL;DR: In this article, 3D food printings maturation can be demonstrated by the reproduction of traditional foods such as pizza using 3D printers, allowing the production of grain and protein based products which are shape stable throughout the cooking process.
Journal ArticleDOI

Pasting and rheological properties of native and anionic tapioca starches as modified by guar gum and xanthan gum

TL;DR: In this paper, the effects of guar and xanthan gums on pasting and rheological properties of native and anionic tapioca starches were studied by using a Rapid Visco-Analyzer (RVA), a differential scanning calorimeter (DSC), a scanning electron microscope (SEM), and a rheometer.
Journal ArticleDOI

VISCOELASTIC BEHAVIOUR DURING THE GELATINIZATION OF STARCH I. COMPARISON OF WHEAT, MAIZE, POTATO and WAXY‐BARLEY STARCHES

TL;DR: In this article, the viscoelastic behavior during gelatinization of wheat, maize, potato, and waxy-barley starches was analyzed using a composite material as a model for the starch gel.
Related Papers (5)
Frequently Asked Questions (17)
Q1. What are the contributions mentioned in the paper "Impact of rheological properties of mashed potatoes on 3d printing" ?

Godoi et al. this paper investigated the correlation between the food material 's rheological properties and 3D printing behavior using an extruder type 3D printer. 

The mixtures 305 presented shear-thinning behavior and an increase in the PS led to an increase in 306 viscosity, τ0 and G′. τ0 and G′ were critical for supporting subsequent deposited layers 307 and maintaining printed shape. 

Some researchers 64 also used proteins, meat purees and carbohydrates to print 3D objects through 65 extrusion-based processes (Sol et al., 2015). 

The printed constructs using 2% PS mixture could withstand the 251 shape over time and displayed smooth surface texture and fine resolution, which 252 might be because that the mixture with proper τ0 (312.16 Pa) and G′ were strong 253 enough to support the deposited layers and hold the printed structures. 

Use of microfibrillated 367 cellulose/lignosulfonate blends as carbon precursors: impact of hydrogel 368 rheology on 3D printing. 

possible 173 chemical exchange between starch hydroxyl protons and water protons could be 174 enhanced at a higher starch concentration (Yakubu et al., 1993). 

Apparent viscosity is an important factor, which should be low 56 enough to allow for easy extrusion process and high enough to adhere to previous 57 deposited layers. 

193 Herschel-Bulkley equation is a widely used model for pseudoplastic materials 194 (Zhang et al., 2015; Bhattacharya et al., 1999; Shao et al., 2015; Costakis et al., 2016). 

263 However, with a further increase of PS to 4%, although the objects showed good 264 shape retention, they still showed poor resolution and large deviation from the target 265 constructs with lots of defective points due to the poor extrudability and easy 266 occurrence of broken extrudate thread. 

As water distribution closely related with the material structure and rheological 160 properties, the proton NMR relaxation of the mixtures was studied. 

They used lead zirconate titanate (PZT) 261 colloidal gels to develop periodic structures through 3D printing and found that 262 materials with higher G′ and τ0 showed better shape retention (Costakis et al., 2016). 

It has been shown 175 that the destruction of starch granule structure after gelatinization lead to the change 176 of the diffusion of water molecules from two-dimensional to three-dimensional in a 177 starch gel (Tananuwong and Reid, 2004). 

288 According to the above discussions, it probably could be determined that the 289 highly desirable materials for extrusion during 3D printing should not only possessed 290 suitable τ0 and G′ to be capable of maintaining printed shapes, but also had relative 291 low K and n to be easily extruded out from nozzle tip in an extrusion-based type 292 printer. 

204The G′ defines the elastic solid like behavior i.e., substance's resistance to deform 205 elastically, and it can reflect the mechanical strength of materials (Wong et al., 1981). 

This might be because the 188 loss of the crystalline order of starch granules during cooking as absorption of water 189 and the formation of a denser network structure. 

This suggested that the closer linkage 168 between the water and starch, and the formation of a denser network structure as the 169 added PS increased. 

It has been shown that materials with higher G′ and τ0 facilitate 218M ANUS CRIP TAC CEPTEDstronger shape retention for the extruded parts (William et al., 2016; Zhang et al., 219 2015).